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1. 发明授权

US06850887B2 Speech recognition in noisy environments 有权
标题翻译：语音识别在嘈杂的环境中
公开(公告)号：US06850887B2
公开(公告)日：2005-02-01
申请号：US09796322
申请日：2001-02-28
申请人： Edward Epstein , Burn Lewis , Etienne Marcheret
发明人： Edward Epstein , Burn Lewis , Etienne Marcheret
IPC分类号： G10L15/20 , G10L15/22 , G10L15/00
CPC分类号： G10L15/20 , G10L2015/228
摘要： Methods and apparatus for providing speech recognition in noisy environments. An energy level associated with audio input is ascertained, and a decision is rendered on whether to accept the at least one word as valid speech input, based on the ascertained energy level.
摘要翻译：在嘈杂环境中提供语音识别的方法和设备。确定与音频输入相关联的能量水平，并且基于所确定的能量水平来确定是否接受至少一个单词作为有效语音输入。

2. 发明授权

US4112125A Semi-moist shelf stable particle for carrying a food color and flavor 失效
标题翻译：半湿保存稳定的颗粒，用于携带食物的颜色和风味
公开(公告)号：US4112125A
公开(公告)日：1978-09-05
申请号：US768725
申请日：1977-02-15
申请人： Jon C. Chesnut , Edward Epstein
发明人： Jon C. Chesnut , Edward Epstein
IPC分类号： A23L1/22 , A23L1/275 , A23L1/226 , A21D10/00
CPC分类号： A23L5/42 , A23L27/70
摘要： A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.
摘要翻译：用于携带食物香料的半湿润，半柔软，稳定和不渗色的颗粒含有5-30％的蛋白质，5-70％的糊化淀粉，5-40％的植物脂肪和5-50％的至少一种％葡萄糖和5-50％蔗糖。含水量在2％至30％之间。颗粒可以用天然和人造水果香料，奶酪香料等调味。质地，口感和风味与天然相应的颗粒接近。这些颗粒可以用于各种常规食品组合物，例如干松饼和蛋糕混合物。

3. 发明申请

US20070043574A1 CONVERSATIONAL COMPUTING VIA CONVERSATIONAL VIRTUAL MACHINE 有权
标题翻译：通过对话虚拟机对话计算
公开(公告)号：US20070043574A1
公开(公告)日：2007-02-22
申请号：US11551901
申请日：2006-10-23
申请人： Daniel Coffman , Liam Comerford , Steven DeGennaro , Edward Epstein , Ponani Gopalakrishnan , Stephan Maes , David Nahamoo
发明人： Daniel Coffman , Liam Comerford , Steven DeGennaro , Edward Epstein , Ponani Gopalakrishnan , Stephan Maes , David Nahamoo
IPC分类号： G10L21/00
CPC分类号： H04M3/50 , G06F17/30899 , G10L15/22 , G10L15/285 , G10L2015/228 , H04L67/02 , H04M1/72561 , H04M3/42204 , H04M3/44 , H04M3/493 , H04M3/4931 , H04M3/4936 , H04M3/4938 , H04M7/00 , H04M2201/40 , H04M2201/60 , H04M2203/355 , H04M2250/74
摘要： A conversational computing system that provides a universal coordinated multi-modal conversational user interface (CUI) 10 across a plurality of conversationally aware applications (11) (i.e., applications that “speak” conversational protocols) and conventional applications (12). The conversationally aware applications (11) communicate with a conversational kernel (14) via conversational application APIs (13). The conversational kernel 14 controls the dialog across applications and devices (local and networked) on the basis of their registered conversational capabilities and requirements and provides a unified conversational user interface and conversational services and behaviors. The conversational computing system may be built on top of a conventional operating system and APIs (15) and conventional device hardware (16). The conversational kernel (14) handles all I/O processing and controls conversational engines (18). The conversational kernel (14) converts voice requests into queries and converts outputs and results into spoken messages using conversational engines (18) and conversational arguments (17). The conversational application API (13) conveys all the information for the conversational kernel (14) to transform queries into application calls and conversely convert output into speech, appropriately sorted before being provided to the user.
摘要翻译：一种对话计算系统，其跨越多个会话感知应用（11）（即，“说”对话协议的应用）和常规应用（12）提供通用协调多模态对话用户界面（CUI）10。对话感知应用（11）通过对话应用API（13）与对话内核（14）通信。会话核心14基于其注册的对话能力和需求来控制应用和设备（本地和网络）之间的对话，并提供统一的对话用户界面和对话服务和行为。对话计算系统可以构建在常规操作系统和API（15）和常规设备硬件（16）之上。对话内核（14）处理所有I / O处理和控制对话引擎（18）。会话内核（14）将语音请求转换为查询，并将会话引擎（18）和会话参数（17）将输出和结果转换为口语消息。对话应用程序API（13）传达对话内核（14）的所有信息，以将查询转换成应用程序调用，并相反地将输出转换为语音，在提供给用户之前进行适当排序。

4. 发明授权

US4956186A Process for the production of low calorie yogurt 失效
标题翻译：低热量酸奶生产工艺
公开(公告)号：US4956186A
公开(公告)日：1990-09-11
申请号：US427185
申请日：1989-10-25
申请人： Paul J. Streiff , David L. Hoyda , Edward Epstein
发明人： Paul J. Streiff , David L. Hoyda , Edward Epstein
IPC分类号： A23C9/127 , A23C9/13
CPC分类号： C12Y302/01023 , A23C9/1275 , A23C9/1307 , A23C2210/202
摘要： The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.
摘要翻译：本发明涉及一种制备低热量，基本上不含乳糖的人造甜味酸奶的方法。通过利用超滤和酶水解来降低乳糖含量，并通过加入低热量甜味剂，每六盎司产品生产60-70卡路里的酸奶产品。因为乳糖水平降低至小于0.1重量％，所以该产品适合于不耐乳糖的个体。

5. 发明授权

US4971810A Method of making fiber enriched yogurt 失效
标题翻译：制造富含纤维酸奶的方法
公开(公告)号：US4971810A
公开(公告)日：1990-11-20
申请号：US413200
申请日：1989-09-27
申请人： David L. Hoyda , Paul J. Streiff , Edward Epstein
发明人： David L. Hoyda , Paul J. Streiff , Edward Epstein
IPC分类号： A23C9/13 , A23C9/133 , A23C9/137
CPC分类号： A23C9/137 , A23C9/1315 , A23C9/133
摘要： Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3.5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2.5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.
摘要翻译：通过使用选择的纤维来源，包括大豆纤维，燕麦纤维和阿拉伯树胶，酸奶和酸奶酸奶是纤维强化的，没有任何由于纤维导致的不良口味或口感。普通酸奶和瑞士风味的酸奶可以通过向酸奶基础混合物或酸奶水果产品中加入高达6克的纤维并且优选每8盎司的3.5克纤维的纤维富集。通过明智地使用大豆纤维，燕麦纤维和/或阿拉伯胶作为来源，酸奶水果产品以及水果果酱和水果蜜饯富含多达4克纤维，优选2.5克纤维/ 25克水果产品。纤维。圣诞风味的酸奶可以是每8盎司产品高达10克，优选7克纤维的纤维。

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