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1. 发明授权

US06200611B1 Coated popcorn bars and methods for forming 失效
标题翻译：涂布爆米花棒和成型方法
公开(公告)号：US06200611B1
公开(公告)日：2001-03-13
申请号：US08349300
申请日：1994-12-05
申请人： Ganesh S. Ganesan , Michael A. Helser , Myron M. Uecker , Todd W. Gusek
发明人： Ganesh S. Ganesan , Michael A. Helser , Myron M. Uecker , Todd W. Gusek
IPC分类号： A23P100
CPC分类号： A23L7/191 , A23L7/126
摘要： An apparatus (10) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (12) and coated with a molten binder in the form of a caramel syrup in an auger mixer (20) is compressed into a sheet by a device (32). In the sheeting device (32), the coated popped popcorn is drawn into and passes between an input conveyor (30) and a compressing conveyor (34) arranged at a non-parallel angle thereto. An air manifold (37) directs cooled air to the upper surface of the compressing conveyor (34) to cool the belting (36) thereof, with the cooled air being deflected to cool a spreader box (28) which receives the coated popcorn from the auger mixer (20) and distributes it on the input conveyor (30). The coated popcorn is cooled while being transported by a transport conveyor (44) including belting in the form of a mesh by a multiplicity of fans (46) located above and below the transport conveyor (44) and mounted on a movable support. The sheet is cut into strips which can then be separated and cut into the desired lengths.
摘要翻译：公开了一种使用根据本发明优选教导的方法形成爆米花棒的设备（10），其中爆米花爆发在空气弹簧（12）中并且在螺旋搅拌机中涂覆有焦糖糖浆形式的熔融粘合剂（ 20）通过装置（32）压缩成片材。在片材装置（32）中，涂布的爆米花被吸入并输送到输入输送机（30）和以非平行角度布置的压缩输送机（34）之间。空气歧管（37）将冷却的空气引导到压缩输送器（34）的上表面以冷却其带状物（36），其中冷却的空气被偏转以冷却扩散器箱（28），该扩散器箱（28）从螺旋搅拌机（20）并将其分配在输入输送机（30）上。涂覆的爆米花在通过位于运输输送机（44）上方和下方的多个风扇（46）的运输输送机（44）运送，包括带状网格形式的带状物并被安装在可移动的支撑件上。将片材切成条，然后将其分离并切割成所需的长度。

2. 外观设计

USD336353S Snack food 失效
公开(公告)号：USD336353S
公开(公告)日：1993-06-15
申请号：US737544
申请日：1991-07-22
申请人： Mitchell L. Ringe , Myron M. Uecker
设计人： Mitchell L. Ringe , Myron M. Uecker

3. 发明授权

US4197324A Preparation of meat analog 失效
标题翻译：肉类类似物的制备
公开(公告)号：US4197324A
公开(公告)日：1980-04-08
申请号：US884058
申请日：1978-03-06
申请人： Richard D. Ziminski , Myron M. Uecker
发明人： Richard D. Ziminski , Myron M. Uecker
IPC分类号： A23J3/22 , A23J3/00
CPC分类号： A23J3/227 , Y10S426/802
摘要： A meat-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Internal stresses are established in the analog product thereby providing wrinkling of the product upon final cooking such as by pan frying.
摘要翻译：制备肉类产品优选具有模拟贫层和脂肪层的交替区域。在模拟产品中建立内部应力，从而在最终烹饪时提供产品的起皱，例如通过油炸。

4. 发明授权

US4166138A Preparation of bacon-like meat analog 失效
标题翻译：类似肉类模拟物的制备
公开(公告)号：US4166138A
公开(公告)日：1979-08-28
申请号：US806234
申请日：1977-06-13
申请人： Richard D. Ziminski , Myron M. Uecker
发明人： Richard D. Ziminski , Myron M. Uecker
IPC分类号： A23J3/22 , A23J3/00
CPC分类号： A23J3/227 , Y10S426/802
摘要： A bacon-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Dough is prepared including protein material, water and oil. The dough is shaped into a striated ribbon to resemble a bacon-like product by co-extruding a colored dough and an uncolored dough, to have at least one colored and one uncolored region. Randomization of appearance is accomplished by diverting a portion of the colored dough and intermittently or periodically injecting it into an uncolored or white region to provide streaks or another striation. The ribbon is then, at least partially, cooked, cooled and cut into strips which have the appearance of natural fried bacon.

5. 发明授权

US5690979A Method of preparing reduced fat microwave popcorn 失效
标题翻译：还原脂肪微波爆米花的制备方法
公开(公告)号：US5690979A
公开(公告)日：1997-11-25
申请号：US402276
申请日：1995-03-10
申请人： Tricia J. Bourns , Brian E. Glass , Timothy J. Gluszak , Myron M. Uecker
发明人： Tricia J. Bourns , Brian E. Glass , Timothy J. Gluszak , Myron M. Uecker
IPC分类号： A23L1/00 , A23L1/164 , A23L1/18 , A23P1/08 , B65D81/34
CPC分类号： A23P20/15 , A23L7/122 , A23L7/183 , A23L7/191 , A23P20/18 , B65D2581/3421
摘要： Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to unpopped popcorn kernels and fat, the charge further essentially includes minor amounts of salt, color and/or flavors. The present method involves the spraying of a fat/salt slurry at the same time as and at an angle to a falling cascade of unpopped popcorn kernels as they are charged to the upper open end of the microwave popcorn bag. The angle of the fat/salt spray is such as to intersect with the falling popcorn cascade within the popcorn bag below the top seal area. By applying the fat/salt slurry to a falling cascade of unpopped popcorn kernels during bag filling, improved distribution of the slurry over the popcorn is achieved. Such improved slurry distribution yields organoleptic improvements in the popped product in that fat perception is increased even at low fat levels as well as more uniform distribution of flavor, salt and color.
摘要翻译：公开了微波爆米花制品，其在微波加热时提供降低脂肪含量的爆米花，更好的脂肪分布和改善的味道以及制备这些制品的方法。这些物品包括任何常规的微波爆米花袋和改进的爆米花/脂肪装料。除了不受欢迎的爆米花仁和脂肪之外，进一步基本上包括少量的盐，颜色和/或香料。本发明的方法涉及当与微波爆米花袋的上部开放端装入时，与未受欢迎的爆米花籽粒的落下级联同时并以一定角度喷洒脂肪/盐浆料。脂肪/盐雾的角度与在顶部密封区域下方的爆米花袋内的下降的爆米花级联相交。通过在袋填充期间将脂肪/盐浆施加到不受欢迎的爆米花籽粒的落下的级联中，实现了在爆米花上的浆料分布的改善。这种改进的浆料分布在弹出产品中产生感官改善，即使在低脂肪水平以及更均匀的风味，盐和颜色分布下，脂肪感知也增加。

6. 外观设计

USD360969S Food product 失效
公开(公告)号：USD360969S
公开(公告)日：1995-08-08
申请号：US28479
申请日：1994-09-16
申请人： Myron M. Uecker , Ganesh Ganesan , David A. Sank , Todd W. Gusek
设计人： Myron M. Uecker , Ganesh Ganesan , David A. Sank , Todd W. Gusek

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