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31. 发明授权

US6165530A Hollow corn-base snack food products 有权
标题翻译：中空玉米基快餐食品
公开(公告)号：US6165530A
公开(公告)日：2000-12-26
申请号：US366546
申请日：1999-08-04
申请人： John Mampra Mathew , Richard Edward Dunham , Rocco Dominic Papalia , William Richard Dyer
发明人： John Mampra Mathew , Richard Edward Dunham , Rocco Dominic Papalia , William Richard Dyer
IPC分类号： A21D8/02 , A21D13/00 , A23L1/164 , A23L1/18 , A23B4/03 , A23B4/044
CPC分类号： A23L7/165 , A21D8/02 , A21D13/10 , A21D13/42 , A23L7/122 , A23L7/13
摘要： A hollow snack food product is prepared by finish cooking a hollow pellet product. The hollow pellet is manufactured from a pre-cooked, predominantly corn-masa based dough which contains sufficient vital wheat gluten to allow the pellet to open up and assume the desired hollow structure upon cutting. The pellets are prepared by overlaying dough sheets, stretching the dough sheets to impart strain thereto, and then cutting individual pieces from the stretched sheets.
摘要翻译：通过完成中空丸粒产品的烹饪制备中空的快餐食品。中空颗粒由预制的，主要是玉米 - 米沙的面团制成，其包含足够的重要的小麦面筋，以允许颗粒在切割时打开并呈现所需的中空结构。颗粒通过覆盖面片制备，拉伸面片以赋予其应变，然后从拉伸的片材切割单个片。

32. 发明授权

US6146658A Prodrugs, their preparation and use as pharmaceuticals 失效
标题翻译：前药，其制备和用作药物
公开(公告)号：US6146658A
公开(公告)日：2000-11-14
申请号：US859084
申请日：1997-05-20
申请人： Klaus Bosslet , Jorg Czech , Dieter Hoffmann , Cenek Kolar , Fran.cedilla.ois Tillequin , Jean-Claude Florent , Michel Azoulay , Claude Monneret , Jean-Claude Jacquesy , Jean-Pierre Gesson , Michel Koch
发明人： Klaus Bosslet , Jorg Czech , Dieter Hoffmann , Cenek Kolar , Fran.cedilla.ois Tillequin , Jean-Claude Florent , Michel Azoulay , Claude Monneret , Jean-Claude Jacquesy , Jean-Pierre Gesson , Michel Koch
IPC分类号： A61K31/70 , A23B4/03 , A61K9/127 , A61K31/7024 , A61K31/7028 , A61K31/7034 , A61K31/715 , A61K38/00 , A61K38/16 , A61K45/00 , A61K47/48 , A61P35/00 , A61P37/00 , A61P43/00 , C07H13/08 , C07H13/12 , C07H15/00 , C07H15/04 , C07H15/203 , C07H15/207
CPC分类号： C07H13/08 , A61K47/48 , A61K47/48092 , C07H13/12 , C07H15/203 , Y02P20/55 , Y10S514/01
摘要： Glycosyl-spacer-drugs compounds (prodrugs), their preparation and their use as pharmaceuticals are described.
摘要翻译：描述了糖基间隔物药物化合物（前药），其制备及其作为药物的用途。

33. 发明授权

US6143340A Manufacturing method for encommiae ulmoide young leaf tea 失效
标题翻译：特制小叶茶的制作方法
公开(公告)号：US6143340A
公开(公告)日：2000-11-07
申请号：US261389
申请日：1999-03-03
申请人： Shui-Tsuan Huang
发明人： Shui-Tsuan Huang
IPC分类号： A23F3/14 , A23F3/34 , A23B4/03 , A23F3/00
CPC分类号： A23F3/34 , A23F3/14
摘要： A manufacturing method for encommiae ulmoide young leaf tea including the procedures of selectively extracting encommiae ulmoide young leaf rich of nutrition, removing the green, baking and frying the young leaf and high temperature drying the young leaf for removing the bitter and astringent taste. The encommiae ulmoide tea contains the components of calcium, phosphorus, iron, natrium, potassium, etc. and can be brewed to provide an exellent taste.
摘要翻译：一种特制小叶茶的制造方法，包括选择性提取优质营养青蒿叶片，除去绿色，烘烤和煎炸幼叶的步骤，高温干燥青叶，消除苦涩味。特种茶叶含有钙，磷，铁，钠，钾等成分，可以酿造出味道。

34. 发明授权

US6136365A Oat containing cereal products 失效
标题翻译：含燕麦的燕麦制品
公开(公告)号：US6136365A
公开(公告)日：2000-10-24
申请号：US226247
申请日：1999-01-07
申请人： Josef Burri
发明人： Josef Burri
IPC分类号： A23L1/10 , A23L1/164 , A23L1/168 , A23L1/18 , A23B4/03 , A23B4/044
CPC分类号： A23L7/17 , A23L7/115 , A23L7/117 , A23L7/143 , A23L7/197 , A23L7/1975 , A23L7/198
摘要： A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250.degree. C. for about 2 sec to 60 min. Also provided is a process for preparing a comminuted oat material wherein the comminuted oat material is prepared by pre-oxidizing oat groats, bran, flakes or flour, especially dehulled, steamed and kilned oat groats, flakes or flour. The use of pre-oxidized comminuted oat material to produce an oat containing cereal product results in an oat containing cereal product having improved stability.
摘要翻译：一种通过在约100至250℃下热处理包含预氧化粉碎的燕麦材料的混合物约2秒至60分钟来制备含有谷物产品的燕麦，其具有改进的稳定性。还提供了一种制备粉碎的燕麦材料的方法，其中粉碎的燕麦材料通过预氧化燕麦，麸皮，薄片或面粉，特别是脱壳，蒸和腌制的燕麦粒，薄片或面粉来制备。使用预氧化粉碎的燕麦材料生产含谷物的燕麦产生含有改善的稳定性的含谷物的燕麦。

35. 发明授权

US6120831A Soluble coffee having intensified flavor and color and method of making same 有权
标题翻译：可溶性咖啡具有强烈的风味和颜色及其制造方法
公开(公告)号：US6120831A
公开(公告)日：2000-09-19
申请号：US149979
申请日：1998-09-09
申请人： Bary Lyn Zeller , Joanne Marie Langdon , Gregory Aaron Wiseman , Evan Joel Turek
发明人： Bary Lyn Zeller , Joanne Marie Langdon , Gregory Aaron Wiseman , Evan Joel Turek
IPC分类号： A23F5/24 , A23F5/04 , A23F5/36 , A23F5/46 , A23F5/00 , A23B4/03
CPC分类号： A23F5/36
摘要： A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.
摘要翻译：增强可溶性咖啡风味的方法。可溶性咖啡在足以加强咖啡风味的温度下加热一段时间，而不会引起以二氧化碳释放为特征的碳水化合物热解。将加热的咖啡冷却以产生具有增强风味的可溶性咖啡产品。可以增加可溶性咖啡的风味强度，而不会在不引起以生成二氧化碳为特征的碳水化合物热解的条件下的温度下加热咖啡而有害地改变咖啡风味。

36. 发明授权

US6098410A Frozen or freeze-dried product, process and apparatus for producing the same 失效
标题翻译：冷冻或冷冻干燥的产品，其制造方法和装置
公开(公告)号：US6098410A
公开(公告)日：2000-08-08
申请号：US131071
申请日：1998-08-07
申请人： Akira Horigane
发明人： Akira Horigane
IPC分类号： F25B19/00 , A23G9/04 , A23G9/06 , A23L3/34 , A23L3/36 , A23L3/37 , A23L3/44 , F25D25/00 , A23B4/03 , F24F3/16 , F25D3/02
CPC分类号： A23L3/361 , A23G9/04 , A23G9/045 , A23G9/06 , A23L3/34 , A23L3/363
摘要： A process and apparatus for producing a frozen product or a freeze-dried product therefrom of, in particular, a material susceptible to denaturing due to existing enzymes, oxygen and heat, such as living organisms, organic compounds, vegetables, foods, fruits, drugs, biological samples, fodders and industrial raw materials while preserving the original qualities and properties, by recourse to a technique including the steps of mixing and crushing the material to be processed together with dry ice to thereby attain freezing of the material while replacing of the surrounding atmosphere by the thereby liberated carbon dioxide gas.
摘要翻译：用于生产冷冻产品或其冷冻干燥产品的方法和设备，特别是由于现有酶，氧和热如活生物体，有机化合物，蔬菜，食品，水果，药物而易变性的材料，生物样品，饲料和工业原料，同时保持原有的质量和性质，借助于包括以下步骤的技术，包括将待处理的材料与干冰混合并粉碎，从而在更换周围的物体时实现材料的冻结气氛由此释放二氧化碳气体。

37. 发明授权

US6068873A Process for the production of masa flour 有权
标题翻译：生产马莎粉的工艺
公开(公告)号：US6068873A
公开(公告)日：2000-05-30
申请号：US137065
申请日：1998-08-20
申请人： Rita M. Delrue , Mark D. Burianek
发明人： Rita M. Delrue , Mark D. Burianek
IPC分类号： A23L1/10 , A23L1/164 , A23B4/03 , A23B4/044
CPC分类号： A23L7/117 , A23L7/198
摘要： This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.
摘要翻译：本发明涉及使用谷物颗粒的单独组分生产面粉和面团的连续方法。 Masa面粉和面团通过混合玉米粒的组成部分，保湿混合物，回火混合物和烹调回火混合物制成。

38. 发明授权

US6039996A Acid-neutralizing additive for roasting coffee 失效
标题翻译：用于焙烧咖啡的酸中和添加剂
公开(公告)号：US6039996A
公开(公告)日：2000-03-21
申请号：US62270
申请日：1998-04-17
申请人： Richard S. Hornack
发明人： Richard S. Hornack
IPC分类号： A23B9/30 , A23F5/02 , A23F5/14 , A23L1/22 , A23B4/03 , A23F5/00 , A23B6/00
CPC分类号： A23B9/30 , A23F5/02 , A23F5/14
摘要： The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be dipped in the composition to effectively reduce the acidity therein. The composition is characterized by a solution containing from about 1 to 2 percent by weight of Phosphorous Pentoxide, from about 0.25 to about 2 percent by weight of a non-anionic surfactant, about five to about 40 percent by weight of a solution of about 45 percent potassium hydroxide, and from about 55 to about 80 percent by weight of deionized water.
摘要翻译：本发明包括用于降低豆中酸度的方法和组合物。本发明的组合物可以喷洒到豆上，或者可以将豆浸入组合物中以有效降低其中的酸度。该组合物的特征在于含有约1至2重量％的五氧化二磷，约0.25至约2重量％的非阴离子表面活性剂，约5至约40重量％的约45重量％百分比的氢氧化钾和约55至约80重量％的去离子水。

39. 发明授权

US5878655A Automatic baking apparatus 失效
标题翻译：自动烘烤设备
公开(公告)号：US5878655A
公开(公告)日：1999-03-09
申请号：US751701
申请日：1996-11-18
申请人： Wing Kin Chan
发明人： Wing Kin Chan
IPC分类号： A21B7/00 , A47J39/00 , A47J37/12 , A23B4/03
CPC分类号： A21B7/005
摘要： An automatic convection heating baking apparatus for bread or cake making with greatly improved automatic-baking quality is disclosed. Baking in this apparatus is achieved by two hot air streams each covering about half of the baking chamber space. Hot air circulation is produced by forming suction and blowing regions within the baking chamber by placing an electric fan within a single ventilation compartment. The machine is compact and low-cost since only a single electric fun is needed to cause circulation and to produce two hot air streams, premature hot air return to the ventilation compartment is prevented by using air-regulating means. Dual timer for mixing and baking is provided to improve cake fluffiness by controlling heating during ingredient mixing.
摘要翻译：公开了一种用于面包或蛋糕制作的自动对流加热烘烤装置，其具有大大提高的自动烘烤质量。这种设备中的烘烤通过两个热空气流实现，每个热空气流都覆盖烘烤室空间的大约一半。通过在单个通风隔室内放置电风扇，通过在烘烤室内形成吸入和吹送区域来产生热空气循环。该机器结构紧凑，成本低，因为只需要单一的电力来引起循环和产生两个热空气流，因此通过使用空气调节装置来防止过早的热空气返回到通风室。提供用于混合和烘烤的双重定时器，以通过在配料混合期间控制加热来改善蛋糕蓬松度。

40. 发明授权

US5858448A Process for preparing textured soybean protein 失效
标题翻译：制备织构大豆蛋白的方法
公开(公告)号：US5858448A
公开(公告)日：1999-01-12
申请号：US882293
申请日：1997-06-25
申请人： Tetsuo Sakata , Nobuhiro Otsubo , Hirofumi Kugitani , Noriko Baba , Motohiko Hirotsuka
发明人： Tetsuo Sakata , Nobuhiro Otsubo , Hirofumi Kugitani , Noriko Baba , Motohiko Hirotsuka
IPC分类号： A23L11/30 , A23J3/16 , A23J3/22 , A23J3/26 , A23J1/00 , A23B4/03 , A23P1/00 , A23B1/10
CPC分类号： A23J3/22 , A23J3/16
摘要： This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.
摘要翻译：本发明提供一种制备织构化大豆蛋白（TSP）的方法，该方法具有对包含大豆蛋白和水的原料进行加压和加热的步骤，快速释放蛋白质的组织化压力，使得到的TSP与蒸汽，而TSP保持热，并且不完全干燥。根据本发明的方法，可以简单和经济地制备具有良好风味的TSP。

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