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1. 发明授权

US5690979A Method of preparing reduced fat microwave popcorn 失效
标题翻译：还原脂肪微波爆米花的制备方法
公开(公告)号：US5690979A
公开(公告)日：1997-11-25
申请号：US402276
申请日：1995-03-10
申请人： Tricia J. Bourns , Brian E. Glass , Timothy J. Gluszak , Myron M. Uecker
发明人： Tricia J. Bourns , Brian E. Glass , Timothy J. Gluszak , Myron M. Uecker
IPC分类号： A23L1/00 , A23L1/164 , A23L1/18 , A23P1/08 , B65D81/34
CPC分类号： A23P20/15 , A23L7/122 , A23L7/183 , A23L7/191 , A23P20/18 , B65D2581/3421
摘要： Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to unpopped popcorn kernels and fat, the charge further essentially includes minor amounts of salt, color and/or flavors. The present method involves the spraying of a fat/salt slurry at the same time as and at an angle to a falling cascade of unpopped popcorn kernels as they are charged to the upper open end of the microwave popcorn bag. The angle of the fat/salt spray is such as to intersect with the falling popcorn cascade within the popcorn bag below the top seal area. By applying the fat/salt slurry to a falling cascade of unpopped popcorn kernels during bag filling, improved distribution of the slurry over the popcorn is achieved. Such improved slurry distribution yields organoleptic improvements in the popped product in that fat perception is increased even at low fat levels as well as more uniform distribution of flavor, salt and color.
摘要翻译：公开了微波爆米花制品，其在微波加热时提供降低脂肪含量的爆米花，更好的脂肪分布和改善的味道以及制备这些制品的方法。这些物品包括任何常规的微波爆米花袋和改进的爆米花/脂肪装料。除了不受欢迎的爆米花仁和脂肪之外，进一步基本上包括少量的盐，颜色和/或香料。本发明的方法涉及当与微波爆米花袋的上部开放端装入时，与未受欢迎的爆米花籽粒的落下级联同时并以一定角度喷洒脂肪/盐浆料。脂肪/盐雾的角度与在顶部密封区域下方的爆米花袋内的下降的爆米花级联相交。通过在袋填充期间将脂肪/盐浆施加到不受欢迎的爆米花籽粒的落下的级联中，实现了在爆米花上的浆料分布的改善。这种改进的浆料分布在弹出产品中产生感官改善，即使在低脂肪水平以及更均匀的风味，盐和颜色分布下，脂肪感知也增加。

2. 发明授权

US6013291A Microwave popcorn with liquid fat and method of preparation 有权
标题翻译：微波爆米花液体脂肪及其制备方法
公开(公告)号：US6013291A
公开(公告)日：2000-01-11
申请号：US210112
申请日：1998-12-11
申请人： Brian E. Glass , Pamela J. Dickerson
发明人： Brian E. Glass , Pamela J. Dickerson
IPC分类号： A23L1/00 , A23L1/164 , A23L1/18 , A23L1/304 , A23P1/08 , A23L1/302
CPC分类号： A23P20/15 , A23L33/16 , A23L7/122 , A23L7/183 , A23L7/191 , A23P20/18
摘要： Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60.degree. F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of .ltoreq.60.degree. F. to minimize the congealing of the oil by and onto the cold kernel popcorn thereby providing a more pliable bag, which does not jam in the filling equipment. The microwave popcorn articles comprise any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, 1% to 20% oil, and 0% to 4% salt.
摘要翻译：公开的是使用冷核爆米花（60°F）如冬季储存来制备低脂肪和降脂的爆米花微波爆米花制品的方法。该方法采用低水平（1％至20％）的熔点为

3. 发明授权

US4064282A Starch sponge products and the process of preparing same 失效
标题翻译：淀粉海绵产品及其制备过程
公开(公告)号：US4064282A
公开(公告)日：1977-12-20
申请号：US642949
申请日：1975-12-22
申请人： Curtis H. Hallstrom , Brian E. Glass , Ali R. Touba , George V. Daravingas
发明人： Curtis H. Hallstrom , Brian E. Glass , Ali R. Touba , George V. Daravingas
IPC分类号： A23L1/05 , A23L1/0522 , A23L1/164 , A23L1/04 , A23B4/04
CPC分类号： A23L7/117 , A23L29/20 , A23L29/212 , Y10S426/808
摘要： Starch sponge products having improved thermal stability and handling characteristics. Process of preparing same employing heat stable gum systems.
摘要翻译：具有改善的热稳定性和处理特性的淀粉海绵产品。使用热稳定胶体系统制备相同方法。

4. 发明授权

US06706296B2 Microwave popcorn article incorporating coarse salt 有权
标题翻译：含有粗盐的微波爆米花制品
公开(公告)号：US06706296B2
公开(公告)日：2004-03-16
申请号：US10358436
申请日：2001-03-30
申请人： Pamela J. Dickerson , Brian E. Glass
发明人： Pamela J. Dickerson , Brian E. Glass
IPC分类号： A23L118
CPC分类号： A23P20/15 , A23L7/101 , A23L7/183 , A23L7/191 , A23P20/18
摘要： Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 &mgr;m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.
摘要翻译：公开了包括任何常规的微波爆米花袋的微波爆米花制品和其中设置的食物电荷，其中包含核心爆米花，脂肪，盐和足量的钙成分，以提供约360至3600mg / 100克未受欢迎的爆米花的总钙含量。优选地，盐和钙成分的基本特征在于具有小于25μm的平均粒度。制备这种微波爆米花制品的方法被公开，其中将一些盐和/或钙成分加入到脂肪浆料中，而余量为在将脂肪和核桃爆米花加入到袋子中之后，在单独的步骤中以颗粒形式加入。

5. 发明授权

US5102680A Reduced fat ready-to-spread frosting 失效
标题翻译：减少脂肪即将发酵的结霜
公开(公告)号：US5102680A
公开(公告)日：1992-04-07
申请号：US685794
申请日：1991-04-16
申请人： Brian E. Glass , Maeve C. Murphy , Nancy Santori
发明人： Brian E. Glass , Maeve C. Murphy , Nancy Santori
IPC分类号： A23D7/005 , A23G1/00 , A23G1/30 , A23G3/34
CPC分类号： A23G3/343 , A23D7/0053 , A23G1/305 , A23G2200/08 , A23G2210/00 , Y10S426/804
摘要： A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about 0.1 to 1.0 wt % of a selected high strength gelling agent; and elevated moisture levels. The shortening system is characterized by a high solid fat index. The frosting composition has a density of about 0.95-1.20 g/cc, contains less than about 6% total fat, and is further characterized in that the weight ratio of triglyceride to emulsifier is about 1:0.3-0.5.
摘要翻译：减脂剂即将发酵的结霜组合物包含甜味剂; 定义甘油三酯含量降低，高固体指数缩短; 高水平的特定乳化剂; 约0.1至1.0重量％的选定的高强度胶凝剂; 并提高水分含量。缩短系统的特点是固体脂肪指数高。结霜组合物的密度为约0.95-1.20g / cc，含有少于约6％的总脂肪，其特征还在于甘油三酯与乳化剂的重量比为约1:0.3-0.5。

6. 发明授权

US07794769B2 Reduced sucrose cookie dough 有权
标题翻译：减少蔗糖饼干面团
公开(公告)号：US07794769B2
公开(公告)日：2010-09-14
申请号：US11081453
申请日：2005-03-16
申请人： Julie A. Cox , Lisa M. Stoiber , Brian E. Glass , Kristin L. Bahe
发明人： Julie A. Cox , Lisa M. Stoiber , Brian E. Glass , Kristin L. Bahe
IPC分类号： A23L1/236 , A21D10/00
CPC分类号： A21D2/181 , A21D6/001 , A21D13/062
摘要： A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline lactitol, and crystalline isomalt and at least one member selected from the group consisting of a liquid sugar alcohol and a long chain sugar complex. The Saccharide System has a Collective Solubility that is within about 20% of the solubility of sucrose in the dough. The cookie dough has a sucrose content of less than 0.5 grams per serving size. Methods of making the cookie dough are also provided.
摘要翻译：提供了包含糖系的还原蔗糖饼干面团。糖系包括结晶糖醇，其包含选自结晶麦芽糖醇，结晶乳糖醇和结晶异麦芽酮糖醇中的至少一种，以及选自液体糖醇和长链糖配合物中的至少一种。糖系统具有在蔗糖在面团中的溶解度的约20％以内的集体溶解度。饼干面团的蔗糖含量小于每份每份0.5克。还提供了制作饼干面团的方法。

7. 发明授权

US06210721B1 Microwave popcorn incorporating coarse salt and method of preparation 有权
标题翻译：微波爆米花加入粗盐及其制备方法
公开(公告)号：US06210721B1
公开(公告)日：2001-04-03
申请号：US09436823
申请日：1999-11-09
申请人： Pamela J. Dickerson , Brian E. Glass
发明人： Pamela J. Dickerson , Brian E. Glass
IPC分类号： A23L118
CPC分类号： A23P20/15 , A23L7/101 , A23L7/183 , A23L7/191 , A23P20/18
摘要： A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn is provided. The salt ingredient includes at least a portion in coarse form having a particle size larger than 250 microns. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat, while the balance of the salt is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.
摘要翻译：包括任何常规的微波爆米花袋的微波爆米花制品和其中包含核桃爆米花，脂肪，盐和足量的钙成分以提供每百克未受欢迎的爆米花约360至3600毫克的总钙含量的食物电荷是提供。盐成分包括至少一部分具有大于250微米的粒度的粗大形式。公开了制备这种微波爆米花制品的方法，其中将一些盐和/或钙成分加入到脂肪中，同时在将脂肪和核心爆米花加入到袋子。

8. 发明授权

US05997916A Microwave popcorn fortified with calcium and method of preparation 失效
标题翻译：用钙强化的微波爆米花和制备方法
公开(公告)号：US05997916A
公开(公告)日：1999-12-07
申请号：US39504
申请日：1998-03-16
申请人： Pamela J. Dickerson , Brian E. Glass
发明人： Pamela J. Dickerson , Brian E. Glass
IPC分类号： A23L1/00 , A23L1/10 , A23L1/18 , A23P1/08 , A23K1/175 , A21D10/02 , A23B3/00
CPC分类号： A23P20/15 , A23L7/101 , A23L7/183 , A23L7/191 , A23P20/18
摘要： Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 .mu.m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.
摘要翻译：公开了包括任何常规的微波爆米花袋的微波爆米花制品和其中设置的食物电荷，其中包含核心爆米花，脂肪，盐和足量的钙成分，以提供约360至3600mg / 100克未受欢迎的爆米花的总钙含量。优选地，盐和钙成分的特征在于平均粒度小于25μm。公开了制备这种微波爆米花制品的方法，其中将一些盐和/或钙成分加入到脂肪浆料中，同时在将脂肪和核心爆米花加入到袋子中之后，在单独的步骤中以颗粒形式加入天平。

9. 发明授权

US5897894A Microwave popcorn with coarse salt crystals and method of preparation 失效
标题翻译：具有粗盐晶体的微波爆米花及其制备方法
公开(公告)号：US5897894A
公开(公告)日：1999-04-27
申请号：US998751
申请日：1997-12-29
申请人： Brian E. Glass
发明人： Brian E. Glass
IPC分类号： A23L1/18
CPC分类号： A23L7/183
摘要： Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag, kernel popcorn, fat and salt. At least 50% of the salt is essentially characterized by an enlarged particle size having a mean particle size of >400 .mu.m. Included are methods of preparing such microwave popcorn articles are disclosed wherein the coarse salt is added in a separate step after the fat and kernel popcorn have been added to the bag.
摘要翻译：微波爆米花制品在微波加热时提供了爆米花，其中放大的盐颗粒提供爆米花爆米花更让人想起在家，炉灶准备的爆米花爆米花。这些物品包括任何常规的微波爆米花袋，核心爆米花，脂肪和盐。至少50％的盐基本上以平均粒度>400μm的粒径增大为特征。包括制备这种微波爆米花制品的方法被公开，其中在将脂肪和核心爆米花加入到袋中之后，将粗盐加入到单独的步骤中。

10. 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

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