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11. 发明授权

US4849240A Low-density food product comprised of honey mousse, and production method thereof 失效
标题翻译：由蜂蜜制成的低密度食品及其制造方法
公开(公告)号：US4849240A
公开(公告)日：1989-07-18
申请号：US180982
申请日：1988-03-28
申请人： Claude Giddey , Georges Dove
发明人： Claude Giddey , Georges Dove
IPC分类号： A23L21/25 , A23P30/40
CPC分类号： A23L21/25 , A23P30/40
摘要： Non-creamed honey mousse comprised of a dispersion of air microbubbles in honey containing in addition a stabilier and a foaming agent. Its density is 0.7 or less. It is soft but does not flow.
摘要翻译： PCT No.PCT / CH87 / 00090 Sec。 371日期：1988年3月28日 102（e）1988年3月28日PCT PCT 1987年7月20日PCT公布。出版物WO88 / 00796 日期：1988年2月11日。不含奶油的蜂蜜慕斯，其中包含空气微泡的分散体，另外还含有稳定剂和发泡剂。其密度为0.7以下。它很软，但不流动。

12. 发明授权

US4671966A Method for fabricating a thickener concentrate for thickening sauces 失效
标题翻译：用于增稠浓缩剂浓缩汁的方法
公开(公告)号：US4671966A
公开(公告)日：1987-06-09
申请号：US758419
申请日：1985-07-24
申请人： Claude Giddey , Andre Ayerbe , Aaltje van Schouwenburg
发明人： Claude Giddey , Andre Ayerbe , Aaltje van Schouwenburg
IPC分类号： A23L23/00 , A23L29/212 , A23L1/195 , A23L1/10
CPC分类号： A23L23/00 , A23L29/212
摘要： A fatty material and a starch product are brought together and sterilized, then a quantity of sterilized water is added and, by violent agitation, an emulsion is formed which is stored in a pressure dispensing bottle. Measured doses of this emulsion are used as thickeners in daily kitchen use.
摘要翻译：将脂肪材料和淀粉制品合并灭菌，然后加入一定数量的无菌水，并通过剧烈搅拌形成乳液，将其储存在压力分配瓶中。这种乳液的测量剂量在日常厨房使用中用作增稠剂。

13. 发明授权

US3973044A Proteinaceous food product 失效
标题翻译：蛋白质食品
公开(公告)号：US3973044A
公开(公告)日：1976-08-03
申请号：US466539
申请日：1974-05-03
申请人： Claude Giddey , Willy Rufer
发明人： Claude Giddey , Willy Rufer
IPC分类号： F16H35/10 , A23J3/00 , A23J3/22 , A23J3/26 , A23J3/28 , F16D9/00 , F16D9/06 , A23G1/00
CPC分类号： F16D9/00 , A23J3/227 , A23J3/26
摘要： The present invention is a proteinaceous food product and a method of its production. A mixture of protein and water is formed into a thin film between successive parallel rolls rotating in opposite directions and at sequentially increasing speeds so as to impart at least a 40% stretch to the film prior to removing the stretched film from the last roll with a blade set at an angle to the roll. The scraping off of the thin film forms a structure consisting of groups of many small folds interspersed on substantially larger folds. Compaction of this material creates a fiberous structure composed of the numerous small folds of material surrounded by a matrix of the material once comprising the larger folds. This compacted structure approximates the structure of natural meat where fibers are dispersed in a matrix of connective tissue. The volume percent of fibers in the product of the present invention can be altered to produce a strong and highly fiberous product or a weakly coherent structure consisting of a larger percentage of relatively homogenous matrix material.
摘要翻译：本发明是蛋白质食品及其制造方法。蛋白质和水的混合物在连续平行的辊之间在相反的方向上旋转并按顺序增加的速度形成薄膜，从而在从最后一个辊中除去拉伸的膜之前至少给予40％的拉伸，叶片与卷轴成一定角度。薄膜的刮除形成由散布在基本上较大折叠上的许多小折叠组成的结构。这种材料的压实产生一种纤维结构，该纤维结构由材料的矩阵包围的材料的许多小折叠组成，一旦包含较大折痕。这种紧凑的结构近似于纤维分散在结缔组织基质中的天然肉的结构。本发明产品中纤维的体积百分比可以被改变以产生由较大比例的相对均匀的基质材料组成的强和高纤维产品或弱连贯结构。

14. 发明授权

US5310540A Method for the preparation of stable suspensions of hollow gas-filled microspheres suitable for ultrasonic echography 失效
标题翻译：用于制备适用于超声回波的中空气体充填微球的稳定悬浮液的方法
公开(公告)号：US5310540A
公开(公告)日：1994-05-10
申请号：US855032
申请日：1992-05-06
申请人： Claude Giddey , Georges Dove
发明人： Claude Giddey , Georges Dove
IPC分类号： A61B8/00 , A61K49/00 , A61K49/22 , A61K9/50
CPC分类号： A61K49/223
摘要： A viscous solution of a filmogenic protein is whipped into a foam and the foam is subjected to shear to reduce the size of the foam bubbles to a range (about 0.5-10 .mu.m) suitable for echography. The proteins include animal and vegetal proteins or partial hydrolyzates thereof with foaming properties. The suspensions of microspheres can be stabilized by heat or by cross-linkers.
摘要翻译： PCT No.PCT / EP91 / 01706 Sec。 371日期：1992年5月6日 102（e）日期1992年5月6日PCT提交1991年9月13日PCT公布。公开号WO92 / 05806 日期：1992年4月16日。将成膜蛋白质的粘稠溶液搅拌成泡沫，泡沫体经受剪切以将泡沫泡沫的尺寸减小至适于回波成像的范围（约0.5-10μm）。蛋白质包括具有发泡性质的动物和植物蛋白质或其部分水解产物。微球的悬浮液可以通过加热或交联剂稳定。

15. 发明授权

US4882181A Cocoa based composition for the preparation of drinks by dissolution in water 失效
标题翻译：用于通过溶解在水中制备饮料的基于可可的组合物
公开(公告)号：US4882181A
公开(公告)日：1989-11-21
申请号：US151185
申请日：1988-02-01
申请人： Claude Giddey , Guy Bunter
发明人： Claude Giddey , Guy Bunter
IPC分类号： A23G1/00 , A23G1/56
CPC分类号： A23G1/56 , A23G2200/00 , A23G2210/00
摘要： Water-dispersible powder composition constituted by cocoa, sugars and a complex mixture of edible cations and anions which impart to the beverages prepared from the composition and water organoleptic "body" properties similar to that resulting from blending cocoa and sugar with ordinary milk.
摘要翻译：由可可，糖和可食用阳离子和阴离子的复合混合物组成的水分散性粉末组合物，其赋予由组合物制备的饮料和水感官“身体”性质，其类似于将可可和糖与普通乳混合而成。

16. 发明授权

US4525372A Light condiment having a mustard base and a process for its preparation 失效
标题翻译：具有芥末碱的轻质调味品及其制备方法
公开(公告)号：US4525372A
公开(公告)日：1985-06-25
申请号：US593642
申请日：1984-03-26
申请人： Claude Giddey , Georges Dove
发明人： Claude Giddey , Georges Dove
IPC分类号： A23L1/00 , A23L1/225 , A23L1/22
CPC分类号： A23L27/18 , A23P30/40
摘要： A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.
摘要翻译：公开了具有芥末碱和摩丝形式的轻质调味品及其制备方法。摩丝的密度小于或等于0.9。

17. 发明授权

US4446166A Chocolate composition for the preparation of heat-resistant chocolate articles and process for its preparation 失效
标题翻译：用于制备耐热巧克力制品的巧克力组合物及其制备方法
公开(公告)号：US4446166A
公开(公告)日：1984-05-01
申请号：US476396
申请日：1983-03-17
申请人： Claude Giddey , Georges Dove
发明人： Claude Giddey , Georges Dove
IPC分类号： A23G1/30 , A23G1/00 , A23G1/32 , A23G1/36 , A23G1/54 , A23G1/56
CPC分类号： A23G1/36 , A23G1/30 , A23G1/325 , A23G1/54 , A23G1/56 , A23G2210/00
摘要： A chocolate composition for use in the preparation of a heat-resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of the composition of a water-in-fat emulsion, at least a portion of the fat being in solid form.
摘要翻译：一种用于制备耐热巧克力制品的巧克力组合物，其包含含有可可脂，糖，乳固体和可可固体的巧克力物质，并且分散在整个物质中的组合物的2至10重量％脂肪乳剂，脂肪的至少一部分为固体形式。

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