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111. 发明授权

US08263166B2 In-shell egg scrambler and method of using same 有权
标题翻译：壳内卵加扰器及其使用方法
公开(公告)号：US08263166B2
公开(公告)日：2012-09-11
申请号：US12598399
申请日：2008-05-06
申请人： Assaf Gurner
发明人： Assaf Gurner
IPC分类号： A23L1/32
CPC分类号： A47J43/10 , A23L15/00
摘要： An in-shell-scrambled-egg is shown. The scrambled egg includes a natural poultry natural egg wherein the nested layers of the egg are scrambled and the shell of the egg is unbroken. In addition an in-shell egg scrambler is also shown and includes a rotation unit operatively connected to an egg retention portion designed adapted to rotate the egg retention portion such that an egg retained therein is scrambled without breaking the shell thereof. The egg rotation can be controlled by a controller and a sensor can recognize that the egg is scrambled.
摘要翻译：显示一个壳内加扰的鸡蛋。炒鸡蛋包括一个天然的家禽天然鸡蛋，其中卵的嵌套层被加扰，鸡蛋的壳是不间断的。此外，还示出了壳内蛋加扰器，并且包括可操作地连接到蛋保留部分的旋转单元，该蛋保留部分设计成适于旋转蛋保留部分，使得保留在其中的蛋被加扰而不破坏其壳体。蛋旋转可以由控制器控制，传感器可以识别鸡蛋加扰。

112. 发明授权

US08057839B2 Nanoparticulated whey proteins 有权
标题翻译：纳米颗粒乳清蛋白
公开(公告)号：US08057839B2
公开(公告)日：2011-11-15
申请号：US11691705
申请日：2007-03-27
申请人： Lionel Jean René Bovetto , Christophe Joseph Etienne Schmitt , Martin Beaulieu , Nicolas Carlier , Gerlinde Unterhaslberger
发明人： Lionel Jean René Bovetto , Christophe Joseph Etienne Schmitt , Martin Beaulieu , Nicolas Carlier , Gerlinde Unterhaslberger
IPC分类号： A23J1/00 , A47J39/00 , A23D7/00 , A23L1/32
CPC分类号： A23G9/40 , A23C21/00 , A23C21/026 , A23C21/04 , A23J1/20 , A23J3/08 , A23V2002/00 , A23V2200/25 , A61K9/0009 , A61K9/7015 , A23V2250/54252 , A23V2200/254 , A23V2200/124 , A23V2200/222 , A23V2200/20
摘要： The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whitening, foaming, texturizing and/or filling agents.
摘要翻译：本发明涉及一种制备纳米颗粒形式的乳清蛋白和由此获得的纳米颗粒乳清蛋白的方法。具体地，本发明涉及这些纳米颗粒乳清蛋白作为乳化剂，脂肪替代物，胶束酪蛋白替代品，增白剂，起泡剂，组织化和/或填充剂的用途。

113. 发明授权

US08025914B2 Method of preparing egg nuggets 有权
标题翻译：制作蛋块的方法
公开(公告)号：US08025914B2
公开(公告)日：2011-09-27
申请号：US12210436
申请日：2008-09-15
申请人： Marc Tillis
发明人： Marc Tillis
IPC分类号： A23L1/32
CPC分类号： A23L15/20
摘要： A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.
摘要翻译：一种将蛋类物质，吸水增稠剂和补充食物块混合在一起以形成蛋类材料的方法，所述蛋类物质包括天然液体蛋成分，所述吸水增稠剂分布在整个蛋类材料和吸水增稠剂有效地保持补充食品在整个蛋类材料中的分布。

114. 发明申请

US20110177217A1 SYSTEMS AND METHODS FOR PROCESSING EGGS 失效
标题翻译：用于处理鸡蛋的系统和方法
公开(公告)号：US20110177217A1
公开(公告)日：2011-07-21
申请号：US12690859
申请日：2010-01-20
申请人： Mitchell Barry Chait , Allan Irwin Brown , Marco Armand Hegyi , Greg Anderson
发明人： Mitchell Barry Chait , Allan Irwin Brown , Marco Armand Hegyi , Greg Anderson
IPC分类号： A23L1/32 , B65D85/32
CPC分类号： B65B23/06 , A01K43/10 , A23L5/36 , A23L15/00 , B41J2/442 , B41M5/24 , B65B35/58 , B65B55/24 , B65D85/32
摘要： A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs assumes a particular orientation within the package. In some embodiments, the method may also comprise marking information on a surface of one or more of the eggs after the position of the one or more of the eggs has been adjusted. Additionally, in some embodiments, the position of the one or more eggs may be adjusted using an egg orienter positioned above a conveyor of an egg packing station. Further, in some embodiments, the position of the one or more eggs in the package may be adjusted so that a long axis of each egg in the package is tilted toward the back of the package so as to be at least slightly offset from vertical and/or so that long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row.
摘要翻译：公开了一种处理鸡蛋包装的方法，其包括在将鸡蛋放在包装中之后调整一个或多个鸡蛋的位置，使得每个鸡蛋在包装内呈现特定取向。在一些实施例中，该方法还可以包括在已经调整了一个或多个卵的位置之后在一个或多个卵的表面上标记信息。另外，在一些实施例中，可以使用位于蛋包装站的输送机上方的蛋取向器来调节一个或多个卵的位置。此外，在一些实施例中，可以调节包装中的一个或多个鸡蛋的位置，使得包装中的每个鸡蛋的长轴线朝向包装的背面倾斜，以便至少稍微偏离垂直和 /或使得包装中每排鸡蛋中的所有卵的长轴相对于拦截在这样一排中保持鸡蛋的容器的底部的线形成近似的直角。

115. 发明申请

US20100330242A1 METHOD OF PREPARING BAKED EGG 有权
标题翻译：制备鸡蛋的方法
公开(公告)号：US20100330242A1
公开(公告)日：2010-12-30
申请号：US12820658
申请日：2010-06-22
申请人： Kazuya HORI , Eiji Kawase , Yuuki Hiruma
发明人： Kazuya HORI , Eiji Kawase , Yuuki Hiruma
IPC分类号： A23L1/32 , A23L1/01
CPC分类号： A23L15/00 , A23L5/12
摘要： A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid and then to make the solidified egg liquid detach from the inner surface of the heating drum, which egg liquid is sprayed within an area of the inner surface of the heating drum, which area expands at an angle of 60° to 150° in the direction of rotation of the heating drum from a rotation origin defined as the intersection of a vertical line and the rotation axis of the heating drum, wherein the angle is indicated taking the angle of the direction of the vertical line as 0°. The heating drum has a temperature and a rotation speed such that the egg liquid sprayed onto the inner surface of the heating drum is solidified and then the solidified egg liquid is detached from the inner surface before the heating drum rotates by 360°.
摘要翻译：公开了一种使用水平旋转圆筒型连续油炸装置生产烤鸡蛋的方法，该烘焙鸡蛋具有小尺寸和强烈的油炸味道。将蛋液喷射到加热鼓的内表面上，同时旋转加热鼓以固化蛋液，然后使凝固的蛋液从加热鼓的内表面分离，该蛋液在该区域内喷洒加热鼓的内表面，该区域从加热滚筒的垂直线和加热滚筒的旋转轴线的交点的旋转原点沿加热滚筒的旋转方向以60°至150°的角度膨胀，其中以垂直线方向的角度表示角度为0°。加热鼓具有温度和转速，使得喷射到加热滚筒的内表面上的蛋液固化，然后在加热滚筒旋转360°之前将固化的蛋液从内表面分离。

116. 发明授权

US07851008B2 High fat to protein ratio egg yolk product and methods for making and utilizing same 有权
标题翻译：高脂肪蛋白比例蛋黄产品及其制造和利用方法
公开(公告)号：US07851008B2
公开(公告)日：2010-12-14
申请号：US11742392
申请日：2007-04-30
申请人： James Stewart Campbell , Ian Gordon Cooke
发明人： James Stewart Campbell , Ian Gordon Cooke
IPC分类号： A23L1/32
CPC分类号： A21D2/262 , A21D10/04 , A23B5/03 , A23D7/0053 , A23D9/05 , A23L15/00 , A23L27/60
摘要： The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.
摘要翻译：本发明涉及一种高脂肪蛋白质比例的蛋黄制品及其制备方法。更具体地说，本发明涉及一种基本保持全蛋黄的功能特征的干燥的高脂蛋白比蛋白质比例蛋白质，使用方便，保质期长。本发明还涉及在制造含蛋糕的面包产品，蛋黄酱等食品中利用这种高脂蛋白比例的产品的方法。一种制备干燥的高脂肪蛋白质比例蛋黄的方法，其包括：（a）从全蛋中分离蛋黄; （b）浓缩蛋黄的脂肪与蛋白质比例，使其比例大于2.0：1，（c）干燥浓缩的蛋黄。

117. 发明授权

US07824727B2 Method of making a liquid egg composition with fish oil 有权
标题翻译：用鱼油制作液体蛋组合物的方法
公开(公告)号：US07824727B2
公开(公告)日：2010-11-02
申请号：US11111924
申请日：2005-04-22
申请人： Margaret F. Hudson , Phillip Lee Wing , Elyse Beauregard
发明人： Margaret F. Hudson , Phillip Lee Wing , Elyse Beauregard
IPC分类号： A23L1/32
CPC分类号： A23L15/20 , A23L15/00 , A23L33/115 , A23L33/12 , A23V2002/00 , Y10S426/80 , Y10S426/801 , A23V2250/1868 , A23V2250/187
摘要： A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.
摘要翻译：提供了一种新颖的食品组合物，其中在液体蛋制品中提供了ω-3脂肪酸，优选包括二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），特别是鱼油形式。

118. 发明申请

US20100159089A1 Oxidation Stability Using Natural Antioxidants 审中-公开
标题翻译：使用天然抗氧化剂的氧化稳定性
公开(公告)号：US20100159089A1
公开(公告)日：2010-06-24
申请号：US12642223
申请日：2009-12-18
申请人： Daniel G. Lis , Kang Hu , Ming H. Lau , Evan J. Turek , Robert F. Class , Marie M. Antoniewski
发明人： Daniel G. Lis , Kang Hu , Ming H. Lau , Evan J. Turek , Robert F. Class , Marie M. Antoniewski
IPC分类号： C11B5/00 , A23L3/3481 , A23L1/32 , A23L1/24
CPC分类号： A23B5/18 , A23B5/14 , A23J1/08 , A23L15/20 , A23L15/25 , A23L27/60 , A23L33/175 , A23L35/10 , A23V2002/00 , A23V2200/02 , A23V2250/5428
摘要： Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided.
摘要翻译：提供包括作为EDTA的天然替代物的天然抗氧化剂，氧化活性降低的食品成分及其使用方法的美食。

119. 发明授权

US07682645B2 Method for producing cooked scrambled egg product 有权
标题翻译：煮鸡蛋产品的制作方法
公开(公告)号：US07682645B2
公开(公告)日：2010-03-23
申请号：US11429520
申请日：2006-05-05
申请人： Charles Sanderson , Kevin Uptain , Robert Prochnow
发明人： Charles Sanderson , Kevin Uptain , Robert Prochnow
IPC分类号： A23L1/32
CPC分类号： A23L15/00
摘要： The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.
摘要翻译：本发明涉及用于生产具有均匀硬度的炒鸡蛋的方法和系统。该方法和系统通过周期性地中断通过本发明的系统的蛋的流动，最大限度地提高了加扰鸡蛋产品的一致性，并最大限度地减少了以前与炒鸡蛋生产相关的渠道，污染和设备磨损。

120. 发明申请

US20090263561A1 METHOD OF MAXIMISING UTILISATION OF EGG ALBUMEN 有权
标题翻译：最大限度地利用EGG ALBUMEN的方法
公开(公告)号：US20090263561A1
公开(公告)日：2009-10-22
申请号：US12425468
申请日：2009-04-17
申请人： Stewart Macpherson , Ross Macpherson
发明人： Stewart Macpherson , Ross Macpherson
IPC分类号： A23L1/32
CPC分类号： A21D2/262 , A23L15/00 , A23L33/17
摘要： A food product formulation which includes dried hen egg albumen (white), wherein the level of said albumen in said formulation is based on the water absorption or water binding (gelling) capacity of said albumen.
摘要翻译：一种食品制剂，其包括干鸡蛋白蛋白（白色），其中所述制剂中所述蛋白的含量基于所述蛋白的吸水性或水结合（胶凝）能力。

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