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1. 发明授权

US6120826A Noodle product of the Koay Teow type 有权
标题翻译： Koay Teow型的面条产品
公开(公告)号：US6120826A
公开(公告)日：2000-09-19
申请号：US220602
申请日：1998-12-28
申请人： Philipp Paul Meyer , Eugene Scoville , Goran Jaelminger , Marianne Rudberg-Tamm , Tian-Seng Toh
发明人： Philipp Paul Meyer , Eugene Scoville , Goran Jaelminger , Marianne Rudberg-Tamm , Tian-Seng Toh
IPC分类号： A23L7/109 , A23L7/113 , A21D2/08
CPC分类号： A23L7/111
摘要： A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
摘要翻译：具有约30％至约45％重量的干物质含量的全水分，搁置稳定或冷冻面条产品。该产品含有淀粉植物的熟面粉或粗面粉，软化水，熟淀粉，离子胶凝剂，乳化剂，与离子胶凝剂形成凝胶的阳离子和油。如果需要，可以包括酸以提供约3.7至约4.5的pH。

2. 发明授权

US6110519A Process for preparing fully cooked packaged shelf stable or frozen noodles 有权
标题翻译：制备完全熟化的包装货架稳定或冷冻面条的方法
公开(公告)号：US6110519A
公开(公告)日：2000-08-29
申请号：US220601
申请日：1998-12-28
申请人： Philipp Paul Meyer , Eugene Scoville , Goran Jaelminger
发明人： Philipp Paul Meyer , Eugene Scoville , Goran Jaelminger
IPC分类号： A23L27/24 , A23L7/109 , A23L1/16
CPC分类号： A23L7/111
摘要： A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
摘要翻译：具有约30％至约45％重量的干物质含量的全水分，搁置稳定或冷冻面条产品。该产品含有淀粉植物的熟面粉或粗面粉，软化水，熟淀粉，离子胶凝剂，乳化剂，与离子胶凝剂形成凝胶的阳离子和油。如果需要，可以包括酸以提供约3.7至约4.5的pH。

3. 发明授权

US06242032B1 Fully cooked, shelf stable or frozen noodles 失效
标题翻译：全熟，保存稳定或冷冻面条
公开(公告)号：US06242032B1
公开(公告)日：2001-06-05
申请号：US09575659
申请日：2000-06-01
申请人： Philipp Paul Meyer , Eugene Scoville , Göran Jaelminger
发明人： Philipp Paul Meyer , Eugene Scoville , Göran Jaelminger
IPC分类号： A21D202
CPC分类号： A23L7/111
摘要： A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
摘要翻译：一种具有约30％至约45％重量的干物质含量的完全熟化的，搁置稳定的或冷冻的面条产品。该产品含有淀粉植物的熟面粉或粗面粉，软化水，熟淀粉，离子胶凝剂，乳化剂，与离子胶凝剂形成凝胶的阳离子和油。如果需要，可以包括酸以提供约3.7至约4.5的pH。

4. 发明授权

US06203840B1 Process for manufacturing a pasta product 失效
标题翻译：制作面食制品的方法
公开(公告)号：US06203840B1
公开(公告)日：2001-03-20
申请号：US09276682
申请日：1999-03-26
申请人： Philipp Paul Meyer , Eugene Scoville , Göran Jaelminger
发明人： Philipp Paul Meyer , Eugene Scoville , Göran Jaelminger
IPC分类号： A23L1162
CPC分类号： A23L7/111
摘要： Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises preparing a mixture having a dry-matter content of 60 to 75 weight percent and comprising a cereal flour or semolina and added water, forming a portioned pasta product, blanching the pasta product, dipping the blanched pasta product into acidified water at ambient temperature, and packaging the pasta product.
摘要翻译：具有约3.7至4.5的pH的全水分，保存稳定的面食产品，并且包含干物质含量为约30至45重量％的熟的或预烹制的面食，酸和油。一种制备全水分，保存稳定的面食产品的方法，其包括制备干物质含量为60至75重量％的混合物，并包含谷物粉或粗面粉和加入水，形成分配的面食产品，漂白面食产品，将漂白的面食产品在环境温度下浸入酸化水中，并包装面食产品。

5. 发明授权

US06187357B1 Extended shelf life noodle product and process of manufacture 有权
标题翻译：延长保质期面及其制作工艺
公开(公告)号：US06187357B1
公开(公告)日：2001-02-13
申请号：US09342178
申请日：1999-06-29
申请人： Philipp Paul Meyer , Göran Jaelminger , Eugene Scoville
发明人： Philipp Paul Meyer , Göran Jaelminger , Eugene Scoville
IPC分类号： A21D600
CPC分类号： A23L7/111
摘要： The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.
摘要翻译：本发明涉及一种延长保质期的面条产品和一种制备面条产品的方法。更具体地说，本发明包括具有优异感官质量的完全水分延长的保质期面条产品，其容易地由消费者很少或不进一步烹饪而制备。此外，本发明涉及可以使用常规机械轻松执行的面条产品的制造方法。

6. 发明授权

US07412921B2 Device for preparing a hot beverage 有权
标题翻译：用于制备热饮料的装置
公开(公告)号：US07412921B2
公开(公告)日：2008-08-19
申请号：US11001060
申请日：2004-12-02
申请人： Ruguo Hu , Corey Arrick , Eugene Scoville , John Bernardi , Brita Frangsmyr Sheehan , William F. Overbaugh , Ennio Bardin , Randall C. Chrisman
发明人： Ruguo Hu , Corey Arrick , Eugene Scoville , John Bernardi , Brita Frangsmyr Sheehan , William F. Overbaugh , Ennio Bardin , Randall C. Chrisman
IPC分类号： A47J31/00
CPC分类号： B65D85/8043 , A47J31/0668 , A47J31/0673 , A47J31/0678 , A47J31/3695 , A47J31/4464 , A47J31/4496
摘要： The invention relates to a capsule for the preparation of a beverage obtained by supplying hot water within the capsule under pressure and releasing the beverage from the capsule. The capsule includes a food substance therein, a first surface adapted to be traversed by a flow of water entering the capsule, and a second surface adapted to be traversed by a flow of beverage exiting the capsule. The second surface is adapted to deform outwardly upon action of the inside water pressure thereon. Also, that surface includes at least one opening member capable of deforming inwards the capsule upon a mechanical reaction force applied from outside onto the closure member as a result of the deformation of the second surface due to the build-up of the inside pressure.
摘要翻译：本发明涉及一种用于制备饮料的胶囊，其通过在压力下在胶囊内供应热水并从胶囊中释放饮料而获得。胶囊包括其中的食物物质，适于被进入胶囊的水流穿过的第一表面，以及适于由离开胶囊的饮料流穿过的第二表面。第二表面适于在其上的内部水压的作用下向外变形。此外，该表面包括至少一个开口构件，其能够由于由于内部压力的积聚而使第二表面变形而从外部施加到封闭构件上的机械反作用力使胶囊向内变形。

7. 发明授权

US06832542B2 Method and device for preparing a hot beverage 有权
标题翻译：制备热饮料的方法和装置
公开(公告)号：US06832542B2
公开(公告)日：2004-12-21
申请号：US10247377
申请日：2002-09-20
申请人： Ruguo Hu , Corey Arrick , Eugene Scoville , John Bernardi , Brita Frangsmyr Sheehan , William F. Overbaugh , Ennio Bardin , Randall C. Chrisman
发明人： Ruguo Hu , Corey Arrick , Eugene Scoville , John Bernardi , Brita Frangsmyr Sheehan , William F. Overbaugh , Ennio Bardin , Randall C. Chrisman
IPC分类号： A47J3132
CPC分类号： B65D85/8043 , A47J31/0668 , A47J31/0673 , A47J31/0678 , A47J31/3695 , A47J31/4464 , A47J31/4496
摘要： The invention relates to a capsule for the preparation of a beverage obtained by supplying hot water within the capsule under pressure and releasing the beverage from the capsule; said capsule comprising a food substance therein, a first surface adapted to be traversed by a flow of water entering the capsule, a second surface adapted to be traversed by a flow of beverage exiting the capsule, wherein the second surface is adapted to deform outwardly upon action of the inside water pressure thereon and wherein said surface comprises at least one opening member capable of deforming inwards the capsule upon a mechanical reaction force applied from outside onto the closure member as a result of the deformation of said second surface due to the build-up of the inside pressure.
摘要翻译：本发明涉及一种用于制备饮料的胶囊，其通过在压力下在胶囊内供应热水并从胶囊中释放饮料而获得; 所述胶囊包括其中的食物物质，适于被进入胶囊的水流穿过的第一表面，适于由离开胶囊的饮料流穿过的第二表面，其中第二表面适于向外变形在其上的内部水压力的作用，并且其中所述表面包括至少一个开口构件，其能够由于由于所述建筑物的所述第二表面的变形而从外部施加到所述封闭构件上的机械反作用力使所述胶囊向内变形，内部压力升高。

8. 发明授权

US06756069B2 System and method for dispensing a liquid beverage concentrate 失效
公开(公告)号：US06756069B2
公开(公告)日：2004-06-29
申请号：US09768784
申请日：2001-01-25
申请人： Eugene Scoville , Pu-Sheng Cheng , Randall C. Chrisman , Shannon Gavie , Walter F. Landry , Brian J. McDonough , Randall L. Morrison
发明人： Eugene Scoville , Pu-Sheng Cheng , Randall C. Chrisman , Shannon Gavie , Walter F. Landry , Brian J. McDonough , Randall L. Morrison
IPC分类号： A23F500
CPC分类号： A23F5/243 , A23C2270/15 , A23F5/486 , B67D1/0037 , B67D1/1231 , B67D1/1286 , B67D2001/0821 , G06K19/0707 , G06K19/0712
摘要： The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

9. 发明授权

US5089281A Preparation of quick cooking rice 失效
标题翻译：准备快煮米饭
公开(公告)号：US5089281A
公开(公告)日：1992-02-18
申请号：US622387
申请日：1990-11-30
申请人： Afif A. Baz , Jau Y. Hsu , Eugene Scoville
发明人： Afif A. Baz , Jau Y. Hsu , Eugene Scoville
IPC分类号： A23L7/196
CPC分类号： A23L7/196
摘要： A quick-cooking rice product is prepared by first cooking rice at substantially atmospheric pressure in an amount of water at least sufficient to hydrate the rice to a moisture content of from about 60% to 75% by weight and at a temperature of about 90.degree. C. to 100.degree. C. for from about 1 min to 10 mins for hydrating the rice to a moisture content of from about 30% to 60% by weight. The water cooked rice then is steam pressure cooked in water with agitation at a pressure of from about 250 mm Hg to about 2500 mm Hg above atmospheric pressure for from about 1 min to 50 mins for further hydrating and gelatinizing the rice for obtaining a cooked rice which has a moisture content of from about 60% to 75% by weight and which is about 85% to 100% gelatinized. After steam pressure cooking, the pressure is gradually released for avoiding puffing the cooked rice. The cooked rice then is dried at a temperature from about 140.degree. C. to 205.degree. C.
摘要翻译：通过首先在基本上大气压下烹制大米中的水，至少将水合米至水分含量为约60-75％（重量）和约90° 在100℃下进行约1分钟至10分钟，用于将米水合至水分含量为约30重量％至60重量％。然后将水煮熟的水蒸气在水中搅拌，在大气压力约250mmHg至约2500mm Hg的压力下搅拌约1分钟至50分钟，以进一步水合和糊化米以获得煮熟的米其含水量为约60％至75％重量，并且为约85％至100％糊化。在蒸汽压力烹调后，逐渐释放压力以避免蒸煮米饭。然后将米饭在约140℃至205℃的温度下干燥。

10. 发明授权

US08181825B2 Hygienic beverage mixing and whipping assembly 失效
标题翻译：卫生饮料搅拌和搅打组装
公开(公告)号：US08181825B2
公开(公告)日：2012-05-22
申请号：US11054307
申请日：2005-02-08
申请人： Bala Reddy , Eugene Scoville , Brian P. Tulley
发明人： Bala Reddy , Eugene Scoville , Brian P. Tulley
IPC分类号： B67D1/08
CPC分类号： A47J31/401 , A47J31/46 , A47J31/60
摘要： The present invention is directed to a beverage dispenser and more specifically to an assembly within the dispenser for mixing beverage components and optionally whipping the beverage product into a foam. The assembly includes a cleaning system that provides for cleaning of the surfaces that contact the beverage product or its components.
摘要翻译：本发明涉及饮料分配器，更具体地涉及用于混合饮料组分的分配器内的组件，并且可选地将饮料产品搅拌成泡沫。组件包括清洁系统，其提供与饮料产品或其部件接触的表面的清洁。

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