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1. 外观设计

USD358927S Food product 失效
公开(公告)号：USD358927S
公开(公告)日：1995-06-06
申请号：US28480
申请日：1994-09-16
申请人： James A. Davis , Brian E. Glass , Todd W. Gusek , Kimberly F. Boucher
设计人： James A. Davis , Brian E. Glass , Todd W. Gusek , Kimberly F. Boucher

2. 发明申请

US20080280008A1 Soy Cotyledon Fibers and Methods For Producing Fibers 审中-公开
标题翻译：大豆子叶纤维和生产纤维的方法
公开(公告)号：US20080280008A1
公开(公告)日：2008-11-13
申请号：US11908268
申请日：2006-03-09
申请人： Jeffrey C. Evans , Todd W. Gusek , Ian C. Purtle
发明人： Jeffrey C. Evans , Todd W. Gusek , Ian C. Purtle
IPC分类号： A23L1/20 , A23L2/52
CPC分类号： A23L2/52 , A23L11/07 , A23L33/21 , A23V2002/00 , A23V2200/32 , A23V2250/51
摘要： The disclosure relates to methods for producing treated aqueous soy cotyledon fiber suspensions and to the resultant aqueous soy cotyledon fiber suspensions. In some embodiments, the methods involve treating an aqueous soy cotyledon fiber suspension with both an oxidizing agent and a base in any order. The disclosure also relates to use of the treated aqueous soy cotyledon suspensions in preparing foods and beverages.
摘要翻译：本公开涉及生产处理过的水性大豆子叶纤维悬浮液和所得水性大豆子叶纤维悬浮液的方法。在一些实施方案中，所述方法包括以任何顺序用氧化剂和碱处理含水的大豆子叶纤维悬浮液。本公开还涉及处理过的含水大豆子叶悬浮液在制备食品和饮料中的用途。

3. 发明授权

US07550616B2 Method for the fractionation of oil and polar lipid-containing native raw materials 有权
$Method for the fractionation of oil and polar lipid-containing native raw materials$
标题翻译：油和含极性脂质的天然原料分馏方法
公开(公告)号：US07550616B2
公开(公告)日：2009-06-23
申请号：US10269251
申请日：2002-10-11
申请人： Steffen M. Hruschka , Stefan Kirchner , Jürgen Rassenhovel , Willi Witt , Todd W. Gusek , John D. Efstathiou
发明人： Steffen M. Hruschka , Stefan Kirchner , Jürgen Rassenhovel , Willi Witt , Todd W. Gusek , John D. Efstathiou
IPC分类号： C11B7/00
CPC分类号： A23J7/00 , A23D9/013 , A23J1/08 , C11B1/00 , C11B7/0025
摘要： The present invention relates to a process for the production of polar lipid-rich materials and preferably phospholipids. Preferably the polar lipid-rich materials are separated and recovered from de-oiled native raw materials by extraction with water and alcohol and use of density separation to separate the resulting mixture. The invention also includes an improved process for de-oiling the native raw material before extraction and recovery of the polar lipids.
摘要翻译：本发明涉及一种生产极性富脂质材料，优选磷脂的方法。优选地，极性富含脂质的材料通过用水和醇萃取从脱油的天然原料中分离和回收，并使用密度分离来分离所得混合物。本发明还包括在提取和回收极性脂质之前对天然原料去油的改进方法。

4. 发明授权

US07201934B2 Dispersible cocoa products 失效
标题翻译：可分散可可制品
公开(公告)号：US07201934B2
公开(公告)日：2007-04-10
申请号：US10271313
申请日：2002-10-15
申请人： Theo Nijhuis , Todd W. Gusek , Bassam F. Jirjis , Ian C. Purtle
发明人： Theo Nijhuis , Todd W. Gusek , Bassam F. Jirjis , Ian C. Purtle
IPC分类号： A23G1/00
CPC分类号： A23G1/56 , A23G1/0006 , A23G1/0009 , A23G1/0016
摘要： An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.
摘要翻译：一种用于增加可溶粉末的分散性的改进方法，其已经用液体溶剂萃取方法处理以降低脂肪含量。将分散剂如卵磷脂加入到含有剩余可可脂和来自液体萃取的剩余溶剂的湿可可块中。残余溶剂改善了可可块与分散剂之间的混合均匀性。

5. 发明授权

US5192677A Alkali and heat stable protease from thermomonospora fusca 失效
标题翻译：碱性热稳定蛋白酶
公开(公告)号：US5192677A
公开(公告)日：1993-03-09
申请号：US713602
申请日：1991-06-11
申请人： John E. Kinsella , Todd W. Gusek , David B. Wilson
发明人： John E. Kinsella , Todd W. Gusek , David B. Wilson
IPC分类号： C12N9/52
CPC分类号： C12N9/52
摘要： An exocellular protease from Thermomonospora fusca YX and a process for producing the protease which has the following physicochemical properties:(1) Molecular mass:The protease has a molecular mass of from about 10,000 to 14,000 Daltons as measured by SDS-polyacrylamide gel electrophoresis;(2) Influence of inhibitors:The protease activity is inhibited by serine protease inhibitors;(3) Substrate specificity:A non-specific protease which can hydrolyze food proteins and bovine serum albumin at a rate of 50-100 nmoles peptide bonds/.mu.g enzyme/minute at 55.degree., pH 8.5 in 0.5 M Tris buffer without showing any substrate and/or product inhibition;(4) Reactivity:A broad spectrum serine type protease having activity at least 5 times greater than trypsin or chymotrypsin towards food grade proteins and bovine serum albumin;(5) Optimum activity temperature and temperature range:The optimum activity temperature is 80.degree. C. at pH of 8.0 in 0.05 M Tris buffer at an ionic strength of 0.2 M NaCl; The temperature range is 35.degree. to 95.degree. C. under the same pH, buffer, and ionic strength;(6) pH range and optimum pH value:The protease has a pH activity range of from about 7 to 11, and the optimum pH value is 9.0;(7) Tolerance to ionic strength conditions and optimum ionic strength:The protease is tolerant to ionic strengths of from 0.0 to about 1.0 M NaCl; Optimum ionic strength is 0.2 M NaCl;(8) Isoelectric point:The isoelectric point is at an alkaline pH; and(9) Structure:The protease is a monomer.
摘要翻译：一种来自热单孢菌YX的外源细胞蛋白酶和具有以下物理化学性质的蛋白酶的制备方法：（1）分子量：通过SDS-聚丙烯酰胺凝胶电泳测定，蛋白酶的分子量为约10,000-14,000道尔顿; （2）抑制剂的影响：蛋白酶活性被丝氨酸蛋白酶抑制剂抑制; （3）底物特异性：可以在0.5M Tris缓冲液中以50-100nmol肽键/μg酶/分钟的速率在55℃，pH8.5下以50-100nmole肽键/μg酶/分钟的速率水解食物蛋白质和牛血清白蛋白的非特异性蛋白酶，底物和/或产物抑制; （4）反应性：一种广谱丝氨酸型蛋白酶，其活性比胰蛋白酶或糜蛋白酶大于食品级蛋白质和牛血清白蛋白的5倍以上; （5）最佳活性温度和温度范围：在离子强度为0.2M NaCl的0.05M Tris缓冲液中，最适活性温度为80℃，pH 8.0; 在相同pH，缓冲液和离子强度下，温度范围为35〜95℃; （6）pH范围和最适pH值：蛋白酶的pH值范围为约7〜11，最适pH值为9.0; （7）对离子强度条件和最佳离子强度的耐受性：蛋白酶耐受0.0至约1.0M NaCl的离子强度; 最佳离子强度为0.2M NaCl; （8）等电点：等电点处于碱性pH; 和（9）结构：蛋白酶是单体。

6. 发明授权

US07709041B2 Low-fat cocoa powder 失效
标题翻译：低脂可可粉
公开(公告)号：US07709041B2
公开(公告)日：2010-05-04
申请号：US11236415
申请日：2005-09-27
申请人： Ian C. Purtle , Todd W. Gusek , Bassam F. Jirjis , Frans W. Boddenheim
发明人： Ian C. Purtle , Todd W. Gusek , Bassam F. Jirjis , Frans W. Boddenheim
IPC分类号： A23L1/10
CPC分类号： A23G1/047 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/02 , A23G1/042 , A23G1/56 , B01D11/028 , C11B1/10
摘要： Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.
摘要翻译：提供了处理可可块的技术。一般来说，这些技术涉及从可可块中溶剂萃取可可脂，以获得所需的可可脂和低脂可可粉。在一个优选的方法中，可可粉是可可可可粉的结果，无机械压制和加热步骤是有利的。优选的产品和用途是特征。

7. 发明申请

US20090110798A1 PROCESS FOR OBTAINING PECTIN 审中-公开
标题翻译：获取PECTIN的方法
公开(公告)号：US20090110798A1
公开(公告)日：2009-04-30
申请号：US11908272
申请日：2006-03-09
申请人： Todd W. Gusek , Luca Zullo , Aharon M. Eyal
发明人： Todd W. Gusek , Luca Zullo , Aharon M. Eyal
IPC分类号： A23L1/0524 , C12P19/04 , C08B37/06
CPC分类号： C12P19/04 , A23L2/06 , A23L2/62 , A23L27/13 , A23L29/231 , C08B37/0045
摘要： There is described a method for obtaining pectin from a pectin-containing material that involves treating the pectin-containing material with an enzyme that causes the pectin to be released from the pectin-containing material. Suitable enzymes include, but are not limited to, cellulase enzymes, hemicellulase enzymes, and mixtures thereof. Ethanol and isopropanol are typical alcohols utilized in recovering the pectin. Also decarbohydrates scribed is the pectin produced by the method, and the use of the pectin in foods and beverages.
摘要翻译：描述了一种从含有果胶的材料中获得果胶的方法，该方法涉及用含有果胶的材料从果胶释放的酶处理含果胶物质。合适的酶包括但不限于纤维素酶，半纤维素酶及其混合物。乙醇和异丙醇是用于回收果胶的典型醇。另外，划出的脱脂水合物是通过该方法生产的果胶，以及在食品和饮料中使用果胶。

8. 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。

9. 发明授权

US5389388A Microwave treatment of unchlorinated cake flour 失效
标题翻译：微波处理无氯化饼粉
公开(公告)号：US5389388A
公开(公告)日：1995-02-14
申请号：US903384
申请日：1992-06-24
申请人： Todd W. Gusek
发明人： Todd W. Gusek
IPC分类号： A21D6/00 , A21D10/00 , A21D10/04
CPC分类号： A21D10/005 , A21D10/04 , A21D6/003 , A21D6/005
摘要： The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing undehydrated cake flour having a moisture content of 12%.+-.2% to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.
摘要翻译：本发明提供了使用微波加热来提高蛋糕粉的烘烤性能的方法。微波处理的蛋糕面粉是替代氯化饼粉。目前的无氯化微波处理的蛋糕面粉是面包烘焙食品，特别是高糖比面层蛋糕的干混料中必不可少的成分。除了其它干混成分之外，优选的干混合物还基本上包含约0.15％至0.45％的三硬脂酸甘油单硬脂酸酯，用于更好地提高成品烘焙食品的体积。该方法包括将水分含量为12％±2％的未脱水饼粉暴露于足够量的微波能量以将面粉加热到约230°至270°F的温度，并使成品水分含量小于 6％。优选的微波粉末的特征还在于至少400个搅拌数单位的峰粘度粘度。

10. 发明授权

US5456930A Dielectric heating treatment of unchlorinated cake flour 失效
标题翻译：非氯化饼粉的电介质加热处理
公开(公告)号：US5456930A
公开(公告)日：1995-10-10
申请号：US173456
申请日：1993-12-23
申请人： Todd W. Gusek , James R. Korslund , Vinod W. Padhye
发明人： Todd W. Gusek , James R. Korslund , Vinod W. Padhye
IPC分类号： A21D6/00 , A21D10/00 , A21D10/04
CPC分类号： A21D10/04 , A21D10/005 , A21D6/003 , A21D6/005
摘要： The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3 MHz). The treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, dielectrically heated treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing cake flour having a moisture content of >8% to sufficient amounts of radio frequency energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred radio frequency heated flours are additionally characterized by a peak pasting viscosity of at least 350 Stir Number Units. In another aspect, a second method has been found that can obtain cake flours having a Stir Number Unit value of >400.
摘要翻译：本发明提供了使用高强度电介质加热（10GHz至3MHz）和/或射频加热（300MHz至3MHz）来改善饼粉的烘烤性能的方法。处理过的蛋糕面粉是替代氯化饼粉。本发明的非氯化，电加热处理的蛋糕面粉是面糊烘焙食品，特别是高糖比面层蛋糕的干混料中的必需成分。除了其它干混成分之外，优选的干混合物还基本上包含约0.15％至0.45％的三硬脂酸甘油单硬脂酸酯，用于更好地提高成品烘焙食品的体积。该方法包括将含水量> 8％的饼粉暴露于足够量的射频能量以将面粉加热至约230至270°F的温度，并使成品含水量小于6％。优选的射频加热面粉的另外特征在于至少350个搅拌数单位的峰粘度粘度。在另一方面，已经发现第二种方法可以获得具有> 400的搅拌数单位值的饼面粉。

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