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1. 发明授权

US5745699A Dynamic address assignment in an arbitrarily connected network 失效
标题翻译：在任意连接的网络中进行动态地址分配
公开(公告)号：US5745699A
公开(公告)日：1998-04-28
申请号：US733540
申请日：1996-10-18
申请人： Kerry Eugene Lynn , Alan Oppenheimer , Michael Walker Ritter , Jonathan Marcus Zweig , Jeffery L. Mullins
发明人： Kerry Eugene Lynn , Alan Oppenheimer , Michael Walker Ritter , Jonathan Marcus Zweig , Jeffery L. Mullins
IPC分类号： G06F12/06 , H04L12/28 , H04L12/56 , H04L29/12 , G06F12/00
CPC分类号： H04L29/12311 , G06F12/0669 , H04L29/12018 , H04L29/12216 , H04L29/1232 , H04L61/10 , H04L61/2007 , H04L61/2084 , H04L61/2092 , H04W8/26
摘要： A method and apparatus for assigning a unique network address to a first node within a network which is arbitrarily connected. The first node may include a shared network resource, such as a networked printer device, or a modem, in addition to a stand-alone computer system. The network may include a network which is wireless, wherein various nodes comprise radio transceiver circuitry, including radio frequency modems. A first provisional network address for use in assigning the unique network address is determined by the first node. The first node broadcasts probes containing the provisional network address until a first probe response to one of the probes is received or a first interval of time elapses. If the first probe response to one of the probes is received, then the first node determines a second provisional network address and repeats selection of the address and broadcasting, until no probe response is received in the first interval of time. Using the first provisional network address, the first node broadcasts forward probes in the network until a second probe response to one of the forward probes is received by the first node or a second period of time has transpired. If a second probe response to one of the forward probes is received by the first node, then the first node determines a third provisional network address and repeats the steps of selecting, broadcasting probes and forward probes until no the response is received in the second interval of time. The final provisional network address may be used as the unique network address for the first node.
摘要翻译：一种用于将唯一网络地址分配给任意连接的网络内的第一节点的方法和装置。除了独立的计算机系统之外，第一节点可以包括诸如联网的打印机设备或调制解调器之类的共享网络资源。网络可以包括无线的网络，其中各种节点包括无线电收发器电路，包括射频调制解调器。用于分配唯一网络地址的第一临时网络地址由第一节点确定。第一节点广播包含临时网络地址的探测，直到接收到其中一个探测器的第一探测响应或经过第一时间间隔。如果接收到对其中一个探测器的第一探测响应，则第一节点确定第二临时网络地址并重复地址和广播的选择，直到在第一时间间隔内没有接收到探测响应。使用第一临时网络地址，第一节点在网络中广播前向探测，直到由第一节点接收到其中一个前向探测的第二探测响应或第二时间段已经发生。如果由第一节点接收对其中一个前向探测的第二探测响应，则第一节点确定第三临时网络地址，并重复选择，广播探测和转发探测的步骤，直到在第二间隔中没有接收到响应的时间。最终的临时网络地址可以用作第一节点的唯一网络地址。

2. 发明申请

US20060083841A1 High expansion dough compositions and methods 审中-公开
标题翻译：高膨胀面团成分和方法
公开(公告)号：US20060083841A1
公开(公告)日：2006-04-20
申请号：US11249678
申请日：2005-10-13
申请人： Jeffrey Casper , Alan Oppenheimer , Jean Weber , Braden Erickson , Madonna Ray
发明人： Jeffrey Casper , Alan Oppenheimer , Jean Weber , Braden Erickson , Madonna Ray
IPC分类号： A21D10/00
CPC分类号： A21D2/265 , A21D2/186
摘要： Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.
摘要翻译：描述的是生面团组合物和相关方法，其中生面团组合物包括具有低的高温粘度的淀粉，例如，以产生可以在不打样的情况下烘烤的非防粘面团组合物。

3. 发明申请

US20060024416A1 Dough compositions having a moisture barrier, and related methods 有权
公开(公告)号：US20060024416A1
公开(公告)日：2006-02-02
申请号：US10903981
申请日：2004-07-30
申请人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson
发明人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson
IPC分类号： A21D10/00
CPC分类号： A21D10/02 , A21D13/20
摘要： Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

4. 发明申请

US20070264414A1 Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient 审中-公开
标题翻译：冷冻，开发，化学发酵的面团组合物，包括浓缩蛋白质成分
公开(公告)号：US20070264414A1
公开(公告)日：2007-11-15
申请号：US11576766
申请日：2005-08-22
申请人： Tonya Schoenfuss , Liza Levin , Jeffrey Casper , Alan Oppenheimer
发明人： Tonya Schoenfuss , Liza Levin , Jeffrey Casper , Alan Oppenheimer
IPC分类号： A21D2/00 , A23B9/00
CPC分类号： A21D2/265 , A21D2/186 , A21D6/001 , A21D10/02 , A21D13/06
摘要： Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening properties.
摘要翻译：描述的是化学发酵的，开发的生面团组合物及其相关方法，其实施方案可以包括或者更多种：蛋白质的提高水平，浓缩的蛋白质成分，所需的流变学和所需的发酵性质。

5. 发明申请

US20070275128A1 DOUGH COMPOSITIONS HAVING A MOISTURE BARRIER, AND RELATED METHODS 有权
标题翻译：具有水分阻滞剂的多组分组合物及相关方法
公开(公告)号：US20070275128A1
公开(公告)日：2007-11-29
申请号：US11836262
申请日：2007-08-09
申请人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson
发明人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson
IPC分类号： A21D10/00 , A21D8/02 , A23D7/005
CPC分类号： A21D10/02 , A21D13/20
摘要： Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
摘要翻译：描述的是含有水凝胶涂层的面团产品，其中水凝胶涂层含有亲水胶体，油，增塑剂和水，并且用作防潮层。

6. 发明申请

US20060083840A1 Dough Compositions and related methods, involving high-gluten content 审中-公开
标题翻译：面团成分及相关方法，涉及高面筋含量
公开(公告)号：US20060083840A1
公开(公告)日：2006-04-20
申请号：US11249558
申请日：2005-10-13
申请人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson , Madonna Ray , Jean Weber
发明人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson , Madonna Ray , Jean Weber
IPC分类号： A21D10/00
CPC分类号： A21D8/042 , A21D2/265
摘要： Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.
摘要翻译：描述了涉及使用优选或海绵面团的面团组合物和相关方法，并且其中优选或海绵面团组合物包括浓缩的蛋白质成分，任选地产生可以在不打样的情况下进行烘烤的非防粘面团组合物。

7. 发明申请

US20060003054A1 Croissants and method for forming same 审中-公开
标题翻译：羊角面包和其形成方法
公开(公告)号：US20060003054A1
公开(公告)日：2006-01-05
申请号：US11157440
申请日：2005-06-21
申请人： Douglas Goedeken , Rosebud Sierzant , Alan Oppenheimer
发明人： Douglas Goedeken , Rosebud Sierzant , Alan Oppenheimer
IPC分类号： A23G3/00
CPC分类号： A21D10/02 , A21C3/06 , A21C11/12 , A21D10/00 , A21D13/16
摘要： A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to a leading edge and does not intersect either the leading edge or a pair of side edges. The cut can be made, either manually or automatically, and is generally made at the same time as the triangular croissant intermediate is cut from a sheet of croissant dough. The stress-relieving feature may comprise one or more cuts within the croissant intermediate.
摘要翻译：一种具有应力释放特征的羊角面包中间体，使得羊角面包中间体在烘烤期间不会变得不起毛。应力释放特征可以采取切割的形式，完全通过或部分地穿过羊角面包中间体的厚度，在基本上垂直于前缘并且不与前缘或一对相交的三角形羊角面包中间的边缘。切割可以手动或自动地制成，并且通常在与一块羊角面包面团切割出三角形羊角面包中间体的同时进行。压力释放特征可以包括羊角面包中间体内的一个或多个切口。

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