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1. 发明申请

US20060047609A1 System and method for meter enabled payment functionality 有权
标题翻译：用于仪表启用支付功能的系统和方法
公开(公告)号：US20060047609A1
公开(公告)日：2006-03-02
申请号：US10930366
申请日：2004-08-31
申请人： Charles Murphy , Laura Hill
发明人： Charles Murphy , Laura Hill
IPC分类号： G06F17/00
CPC分类号： G07B17/00024 , G06Q30/0283
摘要： A method of collecting a payment from a postage meter customer having a past due account including receiving a service request from the postage meter, requesting that the customer provide credit card information through the postage meter for purposes of charging the payment, and performing the service if the customer provides the credit card information, and denying the service if the customer does not provide the credit card information. Also, a method of updating payment method information for a customer including receiving a request from the postage meter for a postage refill to be charged to a default credit card, attempting to charge payment for the refill to the default credit card and determining that the charge has been rejected, receiving new credit card information from the postage meter and thereafter providing the postage refill and storing the new credit card information for use in future transactions.
摘要翻译：从具有过去适当帐户的邮资计费客户收取付款的方法，包括从邮资计费器接收服务请求，要求客户通过邮资计费器提供信用卡信息以便收费付款，并且如果客户提供信用卡信息，如果客户不提供信用卡信息，则拒绝该服务。另外，一种更新客户的支付方式信息的方法，包括从邮资计费器接收邮费再填充的请求以收取默认信用卡，尝试向该默认信用卡收费，以及确定该费用已经被拒绝，从邮资计费器接收新的信用卡信息，然后提供邮资补充和存储新的信用卡信息以供将来的交易使用。

2. 发明申请

US20070148302A1 Nutritionally enhanced pasta 审中-公开
标题翻译：营养增强面食
公开(公告)号：US20070148302A1
公开(公告)日：2007-06-28
申请号：US11319149
申请日：2005-12-27
申请人： Ricardo Villota , Guillermo Haro , Laura Hill , Trevor Sweeney
发明人： Ricardo Villota , Guillermo Haro , Laura Hill , Trevor Sweeney
IPC分类号： A23L1/16
CPC分类号： A23L29/06 , A23L7/107 , A23L7/109 , C12Y304/00
摘要： The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
摘要翻译：本发明提供了添加到营养增强的面食面团中的纹理改性剂的使用，例如具有高水平蛋白质的面食面团，从而可以以与常规面食相似的质量生产面食制品。优选地包含酶的纹理改性剂允许营养增强的面食面团在常规面食制造设备中挤出并形成具有类似于典型的基于粗粉的面食的质地的面食产品。

3. 发明申请

US20060286226A1 In-package hydration, cooking, and pasteurization 审中-公开
标题翻译：包装内水化，烹饪和巴氏消毒
公开(公告)号：US20060286226A1
公开(公告)日：2006-12-21
申请号：US11146447
申请日：2005-06-07
申请人： Yeong-Ching Hong , Zuoxing Zheng , Jimbay Loh , Laura Hill , John Pasch , James Bell
发明人： Yeong-Ching Hong , Zuoxing Zheng , Jimbay Loh , Laura Hill , John Pasch , James Bell
IPC分类号： B65B55/00
CPC分类号： A23L3/10 , A23L5/10 , A23L5/55
摘要： This invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a food product into one simplified process. In one embodiment, this invention relates to a method for in-package hydration, cooking and pasteurization of a food product in a single step comprising (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking; (b) sealing the heat-stable, sealable container; and (c) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the low moisture food product in a single step.
摘要翻译：本发明涉及将食品的水化，蒸煮和巴氏消毒的多个步骤组合成一个简化的方法。在一个实施方案中，本发明涉及一种用于在单一步骤中包装中水合，烹饪和巴氏灭菌食品的方法，包括（a）将至少一种低水分食物组分和基于水的组分混合在热稳定，可密封容器，其中存在有效量的含水基组分以允许适当的水合和烹饪; （b）密封热稳定，可密封的容器; 和（c）在有效地在一个步骤中对低水分食品进行水合，煮制和巴氏消毒的温度和时间处理密封容器。

4. 发明申请

US20050186312A1 Shelf-stable foodstuffs and methods for their preparation 审中-公开
标题翻译：保质期的食品及其制备方法
公开(公告)号：US20050186312A1
公开(公告)日：2005-08-25
申请号：US10956907
申请日：2004-10-01
申请人： Jimbay Loh , Laura Hill , Yeong-Ching Hong , Tim Hansen , Alice Cha , Veronica Harrison , Colin Crowley , Iksoon Kang , John Hirschey , Erik Whalen-Pedersen
发明人： Jimbay Loh , Laura Hill , Yeong-Ching Hong , Tim Hansen , Alice Cha , Veronica Harrison , Colin Crowley , Iksoon Kang , John Hirschey , Erik Whalen-Pedersen
IPC分类号： A23C3/08 , A23C9/154 , A23C19/076 , A23C19/09 , A23C19/10 , A23C21/10 , A23D7/005 , A23D9/00 , A23G3/36 , A23L13/40 , A23L15/00 , A23L21/12 , A23L27/10 , A23L27/60 , C02F1/469 , A23L1/30
CPC分类号： A23C3/085 , A23B4/12 , A23B4/24 , A23C9/1544 , A23C19/076 , A23C19/082 , A23C19/0904 , A23C19/105 , A23C20/00 , A23C21/04 , A23C21/10 , A23C2210/30 , A23D7/0053 , A23D9/00 , A23G1/56 , A23G3/36 , A23G2210/00 , A23J3/08 , A23L2/02 , A23L2/68 , A23L2/78 , A23L3/325 , A23L3/358 , A23L5/00 , A23L7/00 , A23L13/42 , A23L17/00 , A23L19/09 , A23L21/12 , A23L21/25 , A23L23/00 , A23L27/60 , A23L29/30 , A23V2002/00 , C02F1/4693 , C02F2201/46115 , A23V2200/06 , A23V2200/18
摘要： Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.
摘要翻译：提供低pH，高水分，储存稳定的食品和制备方法。该食品用酸性电解质组合物，可食用无机酸或其混合物酸化，得到最终产品的pH为4.6，最好为4.3或更低。低pH食品的总有机酸含量为每1,000克食物0.12摩尔，加热至165°F以进行巴氏消毒。还提供了新的或改进的，稳定的，非酸的食品成分和产品及其制备方法。

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