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1. 发明申请

WO2005002360A1 ARTICLE OF COMMERCE COMPRISING EDIBLE SUBSTRATE, IMAGE, AND MESSAGE 审中-公开
标题翻译：包含食用底物，图像和信息的商品条款
公开(公告)号：WO2005002360A1
公开(公告)日：2005-01-13
申请号：PCT/US2004/021372
申请日：2004-07-02
申请人： THE PROCTER & GAMBLE COMPANY , ROMANACH, Benito, Alberto , WEN, LuFang , HSIEH, Yen-Ping, Chin , BAER, John, Humbert
发明人： ROMANACH, Benito, Alberto , WEN, LuFang , HSIEH, Yen-Ping, Chin , BAER, John, Humbert
IPC分类号： A23L1/00
CPC分类号： A23L19/18 , A21D13/47 , A23G3/0097 , A23G3/50 , A23G3/545 , A23G3/566 , A23L7/117 , A23P20/20
摘要： An article of commerce comprising an edible substrate having an image disposed thereon. The article further has a message associated with the image, wherein the message links the image to an interactive component. Optionally the article comprises a container which contains the edible substrate.
摘要翻译：一种商业物品，包括其上设置有图像的可食用基材。该文章还具有与图像相关联的消息，其中消息将图像链接到交互式组件。可选地，制品包括容纳可食用底物的容器。

2. 发明申请

WO2011002614A1 METHOD OF ASSESSING THE EATING EXPERIENCE OF A COMPANION ANIMAL 审中-公开
标题翻译：评估公司动物的经验的方法
公开(公告)号：WO2011002614A1
公开(公告)日：2011-01-06
申请号：PCT/US2010/038973
申请日：2010-06-17
申请人： THE IAMS COMPANY , JOYCE, Jonathan, Livingston , GOUBEAUX, Charles, Thomas , TEEGARDEN, Kelly, Stewart , SUNVOLD, Gregory, Dean , HSIEH, Yen-Ping, Chin , HAGERTY, Lee, Ann
发明人： JOYCE, Jonathan, Livingston , GOUBEAUX, Charles, Thomas , TEEGARDEN, Kelly, Stewart , SUNVOLD, Gregory, Dean , HSIEH, Yen-Ping, Chin , HAGERTY, Lee, Ann
IPC分类号： A01K1/10
CPC分类号： A01K5/0114 , A01K11/008 , A01K29/005 , A23K50/40
摘要： A method of assessing the eating experience of a companion animal. Further, a feeding device utilized in assessing the eating experience of a companion animal. Further, a method of modifying at least one attribute of a food product as a result of assessing the eating experience of a companion animal.
摘要翻译：评估伴侣动物进食经验的方法。此外，用于评估伴侣动物的饮食经历的饲养装置。此外，作为评估伴侣动物的饮食经历的结果，修改食品的至少一个属性的方法。

3. 发明申请

WO1997025880A1 FRIED SNACK 审中-公开
公开(公告)号：WO1997025880A1
公开(公告)日：1997-07-24
申请号：PCT/US1997000080
申请日：1997-01-06
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , LANNER, David, Arthur , CHANG, David, Shang-Jie , HSIEH, Yen-Ping, Chin
IPC分类号： A23L01/164
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. This process comprises the steps of: (a) extruding a mixture comprising: (1) from about 35 % to about 60 % of a source of starch based flour containing from about 6 % to about 15 % protein and wherein the ratio of gelatinized to ungelatinized starch is from 15 to 85 to about 65 to 35; (2) from about 2 % to about 20 % pregelled modified starch; (3) from about 0.5 % to about 3 % emulsifier; (4) from about 25 % to about 55 % added water; (5) from about 0.5 % to about 5 % shortening or oil; and (6) from about 0.2 % to about 5 % leavening; said extrusion being at a pressure of from about 500 psig to about 1500 psig and a temperature of from about 70 DEG F (21 DEG C) to about 150 DEG F (65.5 DEG C); (b) extruding the dough mixture formed through a shaped orifice of from about 0.02 to about 0.05 inches (0.05 to 0.13 cm) to form a snack piece which is cut to at least 1/8 inch thick; and (c) frying said snack pieces.
摘要翻译：公开了一种制备具有轻质，酥脆，松脆质地的低脂肪形小吃产品的方法。该方法包括以下步骤：（a）挤出混合物，其包含：（1）约35％至约60％的含有约6％至约15％蛋白质的淀粉基粉源，并且其中糊化至非胶化淀粉为15至85至约65至35; （2）约2％至约20％的变质淀粉; （3）约0.5％至约3％的乳化剂; （4）约25％至约55％的加入水; （5）约0.5％至约5％起酥油或油; 和（6）约0.2％至约5％的发酵; 所述挤出物的压力为约500psig至约1500psig，温度为约70°F（21℃）至约150°F（65.5℃）; （b）挤出通过约0.02至约0.05英寸（0.05至0.13cm）的成形孔形成的面团混合物，以形成切成至少1/8英寸厚的小吃片; 和（c）煎炸所述零食。

4. 发明申请

WO1995012990A1 PRODUCING TRANSLUCENT AMORPHOUS SUGAR COATED EDIBLE NUTS AND SEEDS 审中-公开
标题翻译：生产透明不锈钢糖果糖果和种子
公开(公告)号：WO1995012990A1
公开(公告)日：1995-05-18
申请号：PCT/US1993011019
申请日：1993-11-12
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , HSIEH, Yen-Ping, Chin , RICHARDS, Anthony, Paul , HINKEMEYER, Thomas, John , ROMANACH, Benito
IPC分类号： A23L01/36
CPC分类号： A23G3/48 , A23G3/26 , A23G3/42 , A23G3/54 , A23L25/25
摘要： Individual coated nuts or seeds are produced by mixing nuts or seeds at 180 DEG F to 270 DEG F with coating syrup (including sugar and sweetener syrup) at 270 DEG F to 330 DEG F, in a rotating pan coater or other shear mixing coater until the coating syrup is distributed over the nuts or seeds, then cooling until the coating syrup begins to set, then adding separating composition, and when individual coated nuts are produced, optionally coating with particulate ingredients and/or a protective alpha-tending emulsifier coating, then transferring from the coater and cooling, then optionally coating with chocolate.
摘要翻译：通过在180°F至270°F的搅拌坚果或种子，在270°F至330°F的搅拌糖浆（包括糖和甜味剂糖浆）中，在旋转锅式涂布机或其它剪切混合涂布机中，直至涂层糖浆分布在坚果或种子上，然后冷却直到涂层糖浆开始凝固，然后加入分离组合物，并且当制备各个涂覆的坚果时，任选地用颗粒成分和/或保护性α-乳化剂涂层涂覆，然后从涂布机中转移并冷却，然后任选地用巧克力涂布。

5. 发明申请

WO1994018858A1 CONTINUOUS PREPARATION OF NON-AGGREGATED EDIBLE CORES WITH CRISP FARINACEOUS COATINGS 审中-公开
标题翻译：连续制备不含糖的食用糖与CRISP FARINACEOUS涂料
公开(公告)号：WO1994018858A1
公开(公告)日：1994-09-01
申请号：PCT/US1994001581
申请日：1994-02-10
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , LANNER, David, Arthur , ROMANACH, Benito, Albert , HSIEH, Yen-Ping, Chin , MISHKIN, Martin, Alfred
IPC分类号： A23P01/08
CPC分类号： A23G3/26 , A23L25/25 , A23P20/13
摘要： A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed. Hydrating liquid and farinaceous powder are applied, respectively, to the wet and dry zones of the tumbling bed at rates which prevent aggregation of the edible cores and at rates which are suitable to form on the cores a dough-coating comprising flour, starch and sugar in a weight ratio of flour and starch to sugar of from about 0.5:1 to 30:1. The dough-coated edible cores are then cooked until crisp.
摘要翻译：形成可旋转的可食用芯的翻转床，其具有从转向床的入口端到出口端延伸的纵向轴线。通过沿着床的纵向轴线的大致螺旋状的路径旋转，各个可食用的核心通过翻转床从入口端行进到出口端。通过反复滚动穿过床内形成的湿区和干燥区域，将可食用的核心覆盖在床内。这些湿区和干燥区分别通过用转化水层的表面喷涂水合液体，并用粉碎粉尘将滚筒的表面撒粉而分别形成。这样形成的湿区和干区通常是矩形但不重叠的区域，其中这些矩形区域的主要尺寸基本上平行于翻转床的纵向轴线。将保湿液体和粉砂粉分别施加到翻滚床的湿和干燥区域，其速率可防止可食用芯的聚集，并以适于在芯上形成包含面粉，淀粉和糖的面团涂层的速率面粉和淀粉与糖的重量比为约0.5:1至30:1。然后将面团涂层的可食核心煮熟直至酥脆。

6. 发明申请

WO1998000037A1 DOUGH COMPOSITIONS USED TO PREPARE REDUCED AND LOW-CALORIE SNACKS 审中-公开
标题翻译：用于制备减少和低卡路里通报的DOUGH组合物
公开(公告)号：WO1998000037A1
公开(公告)日：1998-01-08
申请号：PCT/US1997011651
申请日：1997-07-01
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores , LANNER, David, Arthur , HSIEH, Yen-Ping, Chin , VILLAGRAN, Francisco, Valentino
IPC分类号： A23L01/217
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.
摘要翻译：用于制备低热量和低热量的面食小吃的面团组合物。由面团组合物制成的小吃具有高度的口感，较少的蜡质和增加的脆性。通过将改性淀粉和/或高支链淀粉粉或淀粉掺入面团组合物中获得感官改善。

7. 发明申请

WO1994023590A1 FRUIT AND NUT MIXES WITH IMPROVED TEXTURE 审中-公开
标题翻译：具有改进纹理的水果和纽扣混合物
公开(公告)号：WO1994023590A1
公开(公告)日：1994-10-27
申请号：PCT/US1994003686
申请日：1994-03-31
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , MISHKIN, Martin, Alfred , MARTINES-FERNA VILLAGRAN, Maria, Dolores , HSIEH, Yen-Ping, Chin , ZIMMERMAN, Stephen, Paul
IPC分类号： A23L01/212
CPC分类号： A23L25/25 , A23L19/03 , A23L19/05 , A23L25/20
摘要： Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15 % to about 60 % fruit and from about 40 % to about 85 % nuts wherein at least about 20 % of the nuts are roasted and at least about 20 % of the nuts have a crystalline sugar coating. The fruit for use in the mix has an initial water activity of from about 0.35 to about 0.70 and an initial moisture content of from about 7 % to about 18 % water. The roasted nuts for use in the mix have an initial water activity of from about 0.05 to about 0.40 and an initial moisture content of up to about 3 % water. Once the fruits and nuts are combined, they are allowed to equilibrate in a moisture impervious environment to an equilibrium water activity of from about 0.35 to about 0.58 and a percent moisture to equilibrium water activity ratio of the fruit of from about 17:1 to about 32:1.
摘要翻译：披露了具有改善的质地稳定性的水果和坚果混合物的制备。这种混合物含有约15％至约60％的果实和约40％至约85％的坚果，其中至少约20％的坚果被烘烤，并且至少约20％的坚果具有结晶糖包衣。用于混合物的水果具有约0.35至约0.70的初始水分活度和约7％至约18％水的初始含水量。用于混合物的烤坚果具有约0.05至约0.40的初始水分活度和高达约3％水的初始含水量。一旦水果和坚果结合，允许它们在不透水的环境中平衡至约0.35至约0.58的平衡水分活度，水果的平均水分活度比例为约17:1至约 32：1。

8. 发明申请

WO2003103413A1 CONCAVE-SHAPED SNACK 审中-公开
标题翻译： CONCAVE型SNACK
公开(公告)号：WO2003103413A1
公开(公告)日：2003-12-18
申请号：PCT/US2003/017774
申请日：2003-06-05
申请人： THE PROCTER & GAMBLE COMPANY
发明人： HSIEH, Yen-Ping, Chin
IPC分类号： A23L1/164
CPC分类号： A23L19/19 , A23L7/13
摘要： The snack has one or more features that are designed to facilitate eating snack chips in more than one bite without spilling any dip placed thereon. Also, one or more features on the snack provide at least one signal to an eater for bite placement, bite size and consistent, predictable snack chip breakage in the mouth and/or hand. Favorably, one or more features in the snack enables the snack to contain dip without getting dip on fingers with each bite.
摘要翻译：小吃具有一个或多个特征，其被设计为便于在多于一次的咬合中食用小吃片，而不会溢出任何浸渍在其上。此外，小吃上的一个或多个特征为食物提供至少一个信号，用于咬合放置，咬合尺寸以及口和/或手中一致的，可预测的小吃切片断裂。有利地，小吃中的一个或多个特征使得小吃能够容纳蘸液，而不会在每次咬伤时浸入手指上。

9. 发明申请

WO1995009543A1 COATING UNBLANCHED, RAW NUTS 审中-公开
标题翻译：涂料无纺布，原装NUTS
公开(公告)号：WO1995009543A1
公开(公告)日：1995-04-13
申请号：PCT/US1993011018
申请日：1993-11-12
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , HSIEH, Yen-Ping, Chin , RICHARDS, Anthony, Paul , ALVARADO, Jose , ROMANACH, Benito
IPC分类号： A23L01/36
CPC分类号： A23G3/48 , A23B9/14 , A23L25/25
摘要： Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.
摘要翻译：公开了一种用于生产个体的紧凑糖果包装的可食用坚果的方法。首先用未成熟的未破碎的螺母涂覆成膜多糖，以将表皮粘附在耐用多糖涂层中的坚果上。然后将涂覆的螺母进行剪切混合，例如在锅涂机中，在此期间将蔗糖糖浆施加到多糖涂覆的坚果上。在剪切混合期间将热量施加到螺母上以除去水分，从而形成结晶涂层，然后将其部分熔化以在单个螺母上的多糖涂层的顶部上形成结晶非晶涂层。

10. 发明公开

EP0874556A1 FRIED SNACK 失效
标题翻译： FRITIERTE小吃
公开(公告)号：EP0874556A1
公开(公告)日：1998-11-04
申请号：EP97900880.0
申请日：1997-01-06
申请人： THE PROCTER & GAMBLE COMPANY
发明人： LANNER, David, Arthur , CHANG, David, Shang-Jie , HSIEH, Yen-Ping, Chin
IPC分类号： A23G3 , A23L1
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. This process comprises the steps of: (a) extruding a mixture comprising: (1) from about 35 % to about 60 % of a source of starch based flour containing from about 6 % to about 15 % protein and wherein the ratio of gelatinized to ungelatinized starch is from 15 to 85 to about 65 to 35; (2) from about 2 % to about 20 % pregelled modified starch; (3) from about 0.5 % to about 3 % emulsifier; (4) from about 25 % to about 55 % added water; (5) from about 0.5 % to about 5 % shortening or oil; and (6) from about 0.2 % to about 5 % leavening; said extrusion being at a pressure of from about 500 psig to about 1500 psig and a temperature of from about 70 °F (21 °C) to about 150 °F (65.5 °C); (b) extruding the dough mixture formed through a shaped orifice of from about 0.02 to about 0.05 inches (0.05 to 0.13 cm) to form a snack piece which is cut to at least 1/8 inch thick; and (c) frying said snack pieces.

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