Patent US4988529A successfully refreshed from Google Patents.
US4988529A
Expired / Lapsed
US
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Milk shake and manufacturing method thereof
Assignee: Nissei Co Ltd
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Filing: 1989-03-24
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Granted: 1991-01-29
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Expires: 2009-03-24
Abstract
Abstract The invention relates to milk shakes wherein ingredients of 45-70 weight % of water, 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat are mixed and ice cream obtained by filtering, homogenizing, sterilizing, cooling, aging, freezing at an overrun percentage of 10 to 100, kneading with tiny pieces of ice, filling in packing containers and hardened and the ice cream so obtained is shaken and mixed at a temperature in a range of -20° C. to 8° C. with or without addition of some syrup such as a fruit sauce or the like to make a milk shake.
Inventors
- 👤 Tsunemoto Nakaya
- 👤 Taizo Karasawa
- 👤 Nobuyuki Kihara
- 👤 Yukihiro Wada
- 👤 Masao Kiyota
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 04:08
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/04; A23G9/045; A23G9/52; A23G2200/00
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
65 words
A milk shake product comprising soft ice cream which comprises 15.30-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, 1-7 weight % of protein and 1-25 weight % of oil/fat, and the overrun percentage being set at 10 to 100, said soft ice cream being in such a beaten state as can be drunk with a straw.
Claim 2
Dependent Claim
65 words
A milk shake product comprising soft ice cream which comprises 15.30-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, 1-7 weight % of protein and 1-25 weight % of oil/fat, and the overrun percentage being set at 10 to 100, said soft ice cream being in such a beaten state as can be drunk with a straw.
Claim 3
Dependent Claim
73 words
A milk shake product comprising soft ice cream which comprises 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, 1-7 weight % of protein and 1-25 weight % of oil/fat, the overrun percentage being set at 10 to 100, said soft ice cream being in such a beaten state as can be drunk with a straw and having countless tiny pieces of ice distributed therein.
Claim 4
Dependent Claim
73 words
A milk shake product comprising soft ice cream which comprises 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, 1-7 weight % of protein and 1-25 weight % of oil/fat, the overrun percentage being set at 10 to 100, said soft ice cream being in such a beaten state as can be drunk with a straw and having countless tiny pieces of ice distributed therein.
Claim 5
Independent Claim
77 words
A method of manufacturing a milk shake product comprising the steps of preparing a mixture by mixing 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat, obtaining ice cream by freezing said mixture at an overrun percentage of 10 to 100, simply beating said ice cream with or without addition of syrup, and shaking said ice cream.
Claim 6
Independent Claim
77 words
A method of manufacturing a milk shake product comprising the steps of preparing a mixture by mixing 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat, obtaining ice cream by freezing said mixture at an overrun percentage of 10 to 100, simply beating said ice cream with or without addition of syrup, and shaking said ice cream.
Claim 7
Independent Claim
109 words
A method of manufacturing a milk shake product comprising the steps of preparing a mixture by mixing 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat, freezing said mixture, obtaining ice cream having tiny pieces of ice by kneading said frozen mixture with countless tiny pieces of ice of diameters not greater than 10 mm at an overrun percentage of 10 to 100, simply beating said ice cream with or without addition of syrup, and shaking said ice cream in a temperature range of -20° C. to -8° C.
Claim 8
Independent Claim
109 words
A method of manufacturing a milk shake product comprising the steps of preparing a mixture by mixing 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat, freezing said mixture, obtaining ice cream having tiny pieces of ice by kneading said frozen mixture with countless tiny pieces of ice of diameters not greater than 10 mm at an overrun percentage of 10 to 100, simply beating said ice cream with or without addition of syrup, and shaking said ice cream in a temperature range of -20° C. to -8° C.
Claim 9
Independent Claim
106 words
A method of manufacturing a milk shake product comprising the steps of preparing a mixture by mixing 45-70 weight % of water content and 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat, obtaining ice cream by having said mixture filtrated, homogenized, sterilized, cooled, aged, frozen at an overrun percentage of 10 to 100, filled in packing containers and hardened, simply beating said ice cream with or without addition of syrup, and shaking said ice cream in a temperature range of -20° C. to -8° C.
Claim 10
Independent Claim
106 words
A method of manufacturing a milk shake product comprising the steps of preparing a mixture by mixing 45-70 weight % of water content and 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat, obtaining ice cream by having said mixture filtrated, homogenized, sterilized, cooled, aged, frozen at an overrun percentage of 10 to 100, filled in packing containers and hardened, simply beating said ice cream with or without addition of syrup, and shaking said ice cream in a temperature range of -20° C. to -8° C.
Claim 11
Dependent Claim
18 words
The product of claim 2 wherein said pieces of ice have diameters in the range of 1-5 mm.
Claim 12
Dependent Claim
18 words
The method of claim 4 wherein said pieces of ice have diameters in the range of 1-5 mm.
Claim 13
Dependent Claim
12 words
The method of claim 3 wherein said syrup comprises a fruit sauce.
Claim 14
Dependent Claim
12 words
The method of claim 4 wherein said syrup comprises a fruit sauce.
Claim 15
Dependent Claim
12 words
The method of claim 5 wherein said syrup comprises a fruit sauce.
Claim 16
Dependent Claim
13 words
The product of claim 1 wherein the overrun percentage is set at 40-80.
Claim 17
Dependent Claim
13 words
The product of claim 2 wherein the overrun percentage is set at 40-80.
Claim 18
Dependent Claim
19 words
The product of claim 2 wherein the mixing ratio of said tiny pieces of ice is 3-50 weight %.
Claim 19
Dependent Claim
11 words
The method of claim 3 wherein the overrun percentage is 40-80.
Claim 20
Dependent Claim
11 words
The method of claim 4 wherein the overrun percentage is 40-80.
Claim 21
Dependent Claim
19 words
The method of claim 4 wherein the mixing ratio of said tiny pieces of ice is 3-50 weight %.
Claim 22
Dependent Claim
11 words
The method of claim 5 wherein the overrun percentage is 40-80.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1994-01-28 | 1994-07-30 | 1995-01-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1998-01-28 | 1998-07-30 | 1999-01-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2002-01-28 | 2002-07-30 | 2003-01-29 | $7700.00 | Window Closed / Lapsed |