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1. 发明公开

EP0417142A4 WHOLE EGG ANALOGUE COMPOSITION AND METHOD 失效
标题翻译：全蛋白类似物组合物和方法
公开(公告)号：EP0417142A4
公开(公告)日：1991-11-06
申请号：EP89905888
申请日：1989-05-05
申请人： COX, JAMES P. , COX, JEANNE M.
发明人： COX, JAMES P. , COX, JEANNE M.
IPC分类号： A23L15/00 , A23P1/12 , A23L1/05 , B29C47/06
CPC分类号： A23L15/35 , A23L15/20
摘要： This invention relates generally to edible food product. Whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk with attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue. An apparatus for forming an egg yolk analogue is disclosed wherein an extruder with a deformable nozzle (54) and interrupter (58) for interrupting the flow of egg yolk material from the extruder nozzle are provided.

2. 发明公开

EP0731642A1 METHODS FOR PROCESSING POULTRY SHELL EGGS 失效
标题翻译：法鸡蛋的治疗
公开(公告)号：EP0731642A1
公开(公告)日：1996-09-18
申请号：EP95901204.0
申请日：1994-11-10
申请人： COX, James P. , COX, Robert W. Duffy , COX, Jeanne M.
发明人： COX, James P. , COX, Robert W. Duffy , COX, Jeanne M.
IPC分类号： A01K41 , A01K67 , A23B5 , A23L1 , A23L3
CPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/0052 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/0155 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23L15/20 , A23L15/35 , A23V2002/00 , A23V2200/10
摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

3. 发明授权

EP0194303B1 SYNTHESIZED KERNEL GRAIN OR LEGUMES 有权
标题翻译：合成的谷物或代号
公开(公告)号：EP0194303B1
公开(公告)日：1991-08-07
申请号：EP85904732.6
申请日：1985-09-11
申请人： COX, James P. , COX, Jeanne M.
发明人： COX, James P. , COX, Jeanne M.
IPC分类号： A21D2/00 , A23L1/182
CPC分类号： A23L11/05 , A23L7/143 , A23L29/256
摘要： Powdered grain or legume material is mixed with a fluid binder containing algin, seaweed derivative, albumin, chitin derivative, gelatin, gluten, pectin, agar-agar, carrageenin, carob gum, guar gum and/or gum tragacanth to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels. Such kernels are deposited in an aqueous setting or gelling liquid, preferably containing calcium chloride or calcium lactate, for setting the fluid binder and the synthesized kernels may be cooked in such setting liquid if it is hot for a few minutes after which they are removed from the setting or gelling liquid and dried or they may be canned or frozen. If the kernels are cooked for a few minutes after being formed they will be quick-cooking. The grain or legume material may contain additives of protein, amino acid or amino acid analogue, oil or fat, coloring and flavoring material.

4. 发明公开

EP0731642A4 METHODS FOR PROCESSING POULTRY SHELL EGGS 失效
标题翻译： VERFAHREN ZUR BEHANDLUNG VONHÜHNEREIER
公开(公告)号：EP0731642A4
公开(公告)日：1999-11-03
申请号：EP95901204
申请日：1994-11-10
申请人： COX JAMES P , COX ROBERT W DUFFY , COX JEANNE M
发明人： COX JAMES P , COX ROBERT W DUFFY , COX JEANNE M
IPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/015 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23B5/06
CPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/0052 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/0155 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23L15/20 , A23L15/35 , A23V2002/00 , A23V2200/10
摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.
摘要翻译：时间在温度处理全蛋的方法，使其更安全地吃，而不影响鸡蛋的功能或感官特性。鸡蛋的品质也得到提高。

5. 发明公开

EP0194303A4 SYNTHESIZED KERNEL GRAIN OR LEGUMES. 有权
标题翻译： ART CORE谷物或蔬菜。
公开(公告)号：EP0194303A4
公开(公告)日：1988-03-03
申请号：EP85904732
申请日：1985-09-11
申请人： COX JAMES P , COX JEANNE M
发明人： COX JAMES P
IPC分类号： A23L1/0532 , A23L1/168 , A23L1/20 , A21D2/00 , A23L1/182
CPC分类号： A23L11/05 , A23L7/143 , A23L29/256
摘要： Powdered grain or legume material is mixed with a fluid binder containing algin, seaweed derivative, albumin, chitin derivative, gelatin, gluten, pectin, agar-agar, carrageenin, carob gum, guar gum and/or gum tragacanth to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels. Such kernels are deposited in an aqueous setting or gelling liquid, preferably containing calcium chloride or calcium lactate, for setting the fluid binder and the synthesized kernels may be cooked in such setting liquid if it is hot for a few minutes after which they are removed from the setting or gelling liquid and dried or they may be canned or frozen. If the kernels are cooked for a few minutes after being formed they will be quick-cooking. The grain or legume material may contain additives of protein, amino acid or amino acid analogue, oil or fat, coloring and flavoring material.

6. 发明授权

EP0731642B1 METHODS FOR PROCESSING POULTRY SHELL EGGS 失效
标题翻译：法鸡蛋的治疗
公开(公告)号：EP0731642B1
公开(公告)日：2006-03-22
申请号：EP95901204.8
申请日：1994-11-10
申请人： COX, James P. , COX, Robert W. Duffy , COX, Jeanne M.
发明人： COX, James P. , COX, Robert W. Duffy , COX, Jeanne M.
IPC分类号： A23B5/005 , A23B5/06 , A23B5/00 , A23B5/10
CPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/0052 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/0155 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23L15/20 , A23L15/35 , A23V2002/00 , A23V2200/10
摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

7. 发明公开

EP0417142A1 WHOLE EGG ANALOGUE COMPOSITION AND METHOD 失效
标题翻译：成分和方法全蛋模拟。
公开(公告)号：EP0417142A1
公开(公告)日：1991-03-20
申请号：EP89905888.0
申请日：1989-05-05
申请人： COX, James P. , COX, Jeanne M.
发明人： COX, James P. , COX, Jeanne M.
IPC分类号： A23L1
CPC分类号： A23L15/35 , A23L15/20
摘要： La présente invention se rapporte généralement à un produit alimentaire comestible. Un analogue d'oeuf entier est décrit, dans lequel un analogue de jaune d'oeuf est traité pour former une membrane sur sa surface externe. Le jaune d'oeuf avec sa membrane associée est combinné avec un blanc d'oeuf naturel, blanc d'oeuf traité ou un analogue de blanc d'oeuf pour former l'analogue d'oeuf entier. Un appareil servant à former un analogue de jaune d'oeuf est décrit, dans lequel sont compris une extrudeuse avec une buse déformable (54) et un organe d'arrêt (58) servant à interrompre l'écoulement de la substance constituant le jaune d'oeuf à partir de la buse de l'extrudeuse.

8. 发明公开

EP0194303A1 SYNTHESIZED KERNEL GRAIN OR LEGUMES 有权
标题翻译： ART CORE谷物或蔬菜。
公开(公告)号：EP0194303A1
公开(公告)日：1986-09-17
申请号：EP85904732.0
申请日：1985-09-11
申请人： COX, James P. , COX, Jeanne M.
发明人： COX, James P. , COX, Jeanne M.
IPC分类号： A23L1
CPC分类号： A23L11/05 , A23L7/143 , A23L29/256
摘要： Des céréales ou des légumes en poudre sont mélangés à un liant liquide contenant de l'algine, un dérivé d'algues marines, de l'albumine, un dérivé de chitine, de la gélatine, du gluten, de l'apectine, de l'agar-agar, du carraguen, de la résine de caroube, de guar et/ou de la gomme tadragante pour former une pâte qui est moulée, ou extrudée, et le matériau extrudé est découpé pour former des grains synthétiques. Ces grains sont déposés dans un liquide aqueux durcissant ou gélifiant, de préférence contenant du chlorure de calcium, pour durcir le liant fluide. Les grains synthétisés peuvent être cuits dans ce liquide durcissant pendant quelques minutes, si celui-ci est chaud, et ensuite ils sont enlevés du liquide durcissant ou gélifiant et séchés; ils peuvent également être mis en boîte ou congelés. Si les grains sont cuits pendant quelques minutes qprès avoir été formés ils deviendront des produits à cuisson rapide. Le matériau de céréales ou de légumes peut contenir des additifs tels que des protéines, des acides aminés ou des analogues d'acides aminés, de l'huile ou de la graisse, des colorants ou des assaisonnements.

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