专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

11. 发明授权

US5925387A Application of wax coated inorganic particles to the surface of chewing gum 失效
标题翻译：蜡涂无机颗粒在口香糖表面的应用
公开(公告)号：US5925387A
公开(公告)日：1999-07-20
申请号：US022913
申请日：1998-02-12
申请人： Norbert Gimmler , Thomas Carroll
发明人： Norbert Gimmler , Thomas Carroll
IPC分类号： A23G4/00 , A23G4/02 , A23G4/06 , A23G4/20 , A23G3/30
CPC分类号： A23G4/066 , A23G4/025 , A23G4/064 , A23G4/20
摘要： Chewing gum bearing on its outer surface a powder of inert inorganic material, such as calcium carbonate, that is coated with edible wax.
摘要翻译：口香糖在其外表面上具有涂覆有食用蜡的惰性无机材料如碳酸钙的粉末。

12. 发明授权

US08367139B2 Process for making enzyme-resistant starch for reduced-calorie flour replacer 有权
公开(公告)号：US08367139B2
公开(公告)日：2013-02-05
申请号：US13117942
申请日：2011-05-27
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： A21D10/00
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

13. 发明申请

US20110135794A1 PROCESS FOR PRODUCING PRECISELY SHAPED GRAIN BASED PRODUCTS 审中-公开
标题翻译：生产精细形状的基于谷物的产品的方法
公开(公告)号：US20110135794A1
公开(公告)日：2011-06-09
申请号：US12963124
申请日：2010-12-08
申请人： Norbert Gimmler , Charles Gambino , Hillis Kauffman , Terry Engle , Penny Engle
发明人： Norbert Gimmler , Charles Gambino , Hillis Kauffman , Terry Engle , Penny Engle
IPC分类号： A21C11/10 , A23L1/164 , A23L1/275 , A23L1/302 , A23P1/08 , A23P1/10 , A21D6/00 , A21C9/08
CPC分类号： A21C11/00 , A23L7/165 , A23L7/17 , A23L7/183 , A23L7/1975
摘要： A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.
摘要翻译：烹饪系统包括具有第一表面的主轮和具有第二表面的次轮。次级轮的第二表面在辊隙处与主轮的第一表面配合以形成和设置设置在第一表面和第二表面之间的基于颗粒的材料。谷物基材料可以在第一和第二表面之间干燥，烘烤，烘烤，膨化或起泡。该方法开始于在第一表面上设置经煮熟或未煮过的基于谷物的材料。对应于第一表面的第二表面在辊隙处施加到基于颗粒的材料，以在第一和第二表面之间形成并设置基于颗粒的材料。加热第一表面和第二表面中的至少一个以加热设置在第一表面和第二表面之间的基于颗粒的材料，以产生即食谷物基产品。

14. 发明授权

US6001409A Masa corn-based food products and method of preparing 失效
标题翻译：玛莎玉米为主的食品及其制备方法
公开(公告)号：US6001409A
公开(公告)日：1999-12-14
申请号：US892989
申请日：1997-07-15
申请人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
发明人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
IPC分类号： A23L1/164
CPC分类号： A23L7/13 , A23L7/117 , Y10S426/808
摘要： Corn-based products having a masa flavor, such as tortilla chips and taco shells, and soft tacos are produced using ground corn. The crisp corn based food products have a masa flavor and color, a crisp texture, and chip-like appearance without the gritty, hard texture associated with conventional tortilla chips or taco shells made by steeping whole corn kernels. The liming of continued corn particles reduces steeping time, develops masa flavor, and reduces tackiness to provide a cohesive dough which can be machined in a tortilla sheeter/cutter. Substantially uniform hydration of a coarse ground corn component, such as corn meal, is achieved by admixing and heating the coarse ground corn component with water and lime to at least substantially hydrate the coarse corn particles without substantially gelatinizing the corn starch. The hydrated coarse component may then be subjected to temperatures above the gelatinization temperature to partially gelatinize the corn starch. A fine ground starchy component is admixed and heated with the hydrated course ground component before, after, or simultaneously with gelatinization of the hydrated coarse ground corn component to form a machinable dough or masa. The hydration process avoids undesirable hard, white, raw-tasting spots in the final product.
摘要翻译：使用磨玉米生产具有马莎风味的玉米制品，例如玉米片和玉米饼壳，以及软炸玉米饼。酥脆的玉米为基础的食品具有美味的味道和色泽，质地酥脆，切片般的外观，而且没有粗糙，坚硬的质地与传统的玉米片或通过浸泡整个玉米粒制成的玉米饼壳相结合。持续的玉米颗粒的灰化减少了浸泡时间，改善了香料的味道，并且降低了粘合性以提供可以在玉米饼饼/切割机中加工的粘性面团。通过将粗磨玉米成分与水和石灰混合并加热至至少基本上水合粗玉米颗粒而基本上使玉米淀粉糊化，可以实现粗玉米成分如玉米粉的基本均匀的水合。然后可以将水合的粗组分进行高于糊化温度的温度以部分地使玉米淀粉糊化。在水合粗磨玉米成分凝胶化之前，之后或同时将细磨的淀粉组分与水合过程磨碎的组分混合并加热，以形成可机加工面团或砂浆。水合过程避免了最终产品中不希望的硬的，白色的原始品尝点。

15. 发明申请

US20070059340A1 Omega-3 Fatty Acids Encapsulated In Zein Coatings and Food Products Incorporating the Same 审中-公开
标题翻译：包含Zein涂料和食品的Omega-3脂肪酸含有它
公开(公告)号：US20070059340A1
公开(公告)日：2007-03-15
申请号：US11530633
申请日：2006-09-11
申请人： Anthony Bello , Norbert Gimmler , Pradip Roy
发明人： Anthony Bello , Norbert Gimmler , Pradip Roy
IPC分类号： A61K47/00 , A61K31/22
CPC分类号： A61K31/22 , A21D2/16 , A23L7/117 , A23L7/122 , A23L7/126 , A23L19/05 , A23L19/18 , A23L33/12 , A23P20/10 , A23V2002/00 , A23V2200/224 , A23V2250/1882 , A23V2250/548 , A23V2250/1868 , A23V2250/187
摘要： Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cookies, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.
摘要翻译：公开了用于稳定用于食品中的ω-3脂肪酸的方法。该方法允许产生各种食物形式和含有ω-3脂肪酸如二十二碳六烯酸和二十碳五烯酸的食物成分，其中这些食物和食品形式在几个月内稳定而不产生鱼腥味或口味。这种稳定性使得可以将ω-3脂肪酸掺入食物形式，例如准备食用的谷物，小麦混合物，薯条，格兰诺拉麦片棒，烤面包机，烘焙食品，饼干，饼干，水果和果皮。该方法利用玉米醇溶蛋白涂层来保护和稳定ω-3脂肪酸。

16. 发明授权

US07972643B2 Process for making enzyme-resistant starch for reduced-calorie flour replacer 有权
标题翻译：制备耐热淀粉用于低热量面粉替代品的方法
公开(公告)号：US07972643B2
公开(公告)日：2011-07-05
申请号：US12435850
申请日：2009-05-05
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： C08B30/00 , A21D10/00 , A23L1/00
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

17. 发明授权

US06613373B2 Enzyme-resistant starch for reduced-calorie flour replacer 有权
标题翻译：耐热淀粉用于减少热量的面粉代用品
公开(公告)号：US06613373B2
公开(公告)日：2003-09-02
申请号：US10036829
申请日：2002-01-04
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： C08B3012
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 Agelatinezed，具有至少30重量％抗酶淀粉的淀粉基填充剂可用于棒型，挤出，片状或旋转模制食品中。填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

18. 发明授权

US06013299A Process for making enzyme-resistant starch for reduced-calorie flour replacer 失效
标题翻译：制备耐热淀粉用于低热量面粉替代品的方法
公开(公告)号：US06013299A
公开(公告)日：2000-01-11
申请号：US964224
申请日：1997-11-04
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： A23G3/50 , A21D2/00 , A21D2/18 , A21D10/00 , A21D13/08 , A23G3/34 , A23L1/05 , A23L1/0522 , A23L1/09 , A23L1/10 , A23L1/307 , C08B30/12 , A21D8/02 , A23L1/105
CPC分类号： C08B30/12 , A21D13/08 , A21D2/186 , A23G3/346 , A23L29/212 , A23L29/35 , A23G2200/14
摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。使用的成核温度高于支链淀粉晶体的熔点。所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

19. 发明授权

US5652010A Production of masa corn-based products 失效
标题翻译：生产玉米玉米为主的产品
公开(公告)号：US5652010A
公开(公告)日：1997-07-29
申请号：US394071
申请日：1995-02-24
申请人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
发明人： Norbert Gimmler , Joseph A. Szwerc , Juan A. Menjivar , Craig E. Rethwill , John M. Kaiser
IPC分类号： A23L1/164 , A23L1/217 , A23L1/10
CPC分类号： A23L19/19 , A23L19/11 , A23L7/117 , A23L7/13
摘要： Mass corn--based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, admixing the hydrated coarse corn component with a fine ground starchy component, heating the mixture to form a dough, forming the dough into pieces and baking and/or flying the pieces.
摘要翻译：通过将粗玉米成分与水和石灰混合并加热，在玉米淀粉的糊化温度以下的温度下，将粗玉米成分混合，使粗玉米成分水合，制成大量的玉米制品，如玉米片和玉米饼壳。玉米成分具有细磨的淀粉成分，加热混合物以形成面团，将面团形成碎片并烘烤和/或飞行。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式