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41. 外观设计

USD319179S Combined bowl and packaging sleeve 失效
公开(公告)号：USD319179S
公开(公告)日：1991-08-20
申请号：US384511
申请日：1989-07-20
申请人： Kathleen Holder
设计人： Kathleen Holder

42. 发明授权

US5006348A Method for manufacture of swiss cheese 失效
标题翻译：瑞士奶酪的制造方法
公开(公告)号：US5006348A
公开(公告)日：1991-04-09
申请号：US518812
申请日：1990-05-04
申请人： Brent K. Pope , Susan P. Monckton , Kaser R. Nath
发明人： Brent K. Pope , Susan P. Monckton , Kaser R. Nath
IPC分类号： A23C19/028 , A23C19/032 , A23C19/06
CPC分类号： A23C19/062 , A23C19/0285 , A23C19/0321
摘要： In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

43. 外观设计

USD315475S Retaining rim for a coffee pot or the like 失效
公开(公告)号：USD315475S
公开(公告)日：1991-03-19
申请号：US56492
申请日：1987-05-29
申请人： Jon Finger , Donald R. Turner
设计人： Jon Finger , Donald R. Turner

44. 发明授权

US4996317A Caffeine recovery from supercritical carbon dioxide 失效
标题翻译：咖啡因从超临界二氧化碳中回收
公开(公告)号：US4996317A
公开(公告)日：1991-02-26
申请号：US229369
申请日：1988-08-05
申请人： Michael J. O'Brien , Jean E. Spence , Ronald H. Skiff , Gerald J. Vogel , Ravi Prasad
发明人： Michael J. O'Brien , Jean E. Spence , Ronald H. Skiff , Gerald J. Vogel , Ravi Prasad
IPC分类号： A23F5/20 , C07D473/12
CPC分类号： A23F5/206 , C07D473/12 , Y02P20/544
摘要： A process and apparatus for caffeine recovery from supercritical carbon dioxide is disclosed. The process involves countercurrent extraction of caffeine from supercritical carbon dioxide with water at pressures in excess of 1,000 p.s.i. in an unpacked extraction column. The apparatus includes an unpacked extraction vessel having a distributor therein for distributing water throughout substantially the entire cross-sectional area of the vessel.
摘要翻译：公开了一种从超临界二氧化碳中回收咖啡因的方法和装置。该方法包括从超临界二氧化碳与超过1000 p.s.i的压力的水逆流提取咖啡因。在未包装的萃取柱中。该设备包括未包装的提取容器，其具有分配器，用于在整个容器的整个横截面区域内分配水分。

45. 发明授权

US4992284A Microwave food aroma composition 失效
标题翻译：微波食品香气成分
公开(公告)号：US4992284A
公开(公告)日：1991-02-12
申请号：US427263
申请日：1989-10-25
申请人： Gordon F. Kunz
发明人： Gordon F. Kunz
IPC分类号： A23L1/01 , A23L1/00 , A23L1/217 , A23L1/22
CPC分类号： A23L27/70 , A23L19/18 , A23P20/11
摘要： The invention relates to a composition for producing an aroma upon exposure to microwave radiation. The composition comprises food acceptable salts in an amount of from 0.5 to 5% by weight of the composition, milk solids in an amount of from 5 to 25%, lipid in an amount of from 5 to 35%, water in an amount of from 30 to 70% and an effective amount of an aroma source which upon exposure of the composition to microwave radiation will produce an aroma. Preferably the composition is topically coated on a comestible and upon exposure to microwave radiation an aroma will be produced within one minute, preferably from 15 to 30 seconds. The composition after aroma release will not impart an objectionable taste to the cooked or reheated comestible upon ingestion by a consumer.
摘要翻译：本发明涉及一种用于在暴露于微波辐射时产生香气的组合物。组合物包含按组合物重量计为0.5-5重量％的食用可接受的盐，5-25重量％的乳固体，5-35重量％的脂质， 30％至70％，并且有效量的香料源在组合物暴露于微波辐射时将产生香味。优选地，组合物局部涂覆在食物上，并且在暴露于微波辐射后，将在1分钟内，优选15至30秒钟内产生香味。香料释放后的组合物在消费者摄取后不会对煮熟或再加热的食物产生令人不快的味道。

46. 发明授权

US4981229A Innerseal liner for containers 失效
标题翻译：集装箱内衬
公开(公告)号：US4981229A
公开(公告)日：1991-01-01
申请号：US378943
申请日：1989-07-12
申请人： Samuel E. Lanham
发明人： Samuel E. Lanham
IPC分类号： B65D53/04 , B65D41/04 , B65D51/20 , B65D77/20
CPC分类号： B65D51/20 , B65D41/045 , B65D2251/0015 , B65D2251/0093 , B65D2577/205
摘要： An innerseal liner for containers is provided which permits the removal of the entire liner from the mouth of a container without any tearing of the liner. The innerseal liner is sealed to the mouth of the container and a portion of the outer circumference of the liner overhangs the outer surface of the mouth of the container. A pull tab is integrally formed with the innerseal liner and at the intersection of the pull tab with the circular portion of the liner are cut-outs in the circular periphery of the liner. The cut-outs may be arc-shaped and are of a depth approximately the same as the width of the overhang portion of the innerseal liner so that when the pull tab is pulled, the innerseal is removed from the mouth of the container along an arc approximately equal to the width of the pull tab and the length of the cut-out portions before the overhang portion of the liner is lifted from the mouth of the container.

47. 发明授权

US4976983A Coffee product with reduced malic acid content 失效
标题翻译：具有降低苹果酸含量的咖啡产品
公开(公告)号：US4976983A
公开(公告)日：1990-12-11
申请号：US348627
申请日：1989-05-08
申请人： Kenneth R. Hirsh , Larry M. Schanbacher , Alice S. Cha
发明人： Kenneth R. Hirsh , Larry M. Schanbacher , Alice S. Cha
IPC分类号： A23F5/16 , A23F5/18
CPC分类号： A23F5/185 , A23F5/16 , A23F5/163
摘要： The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majority of the chlorogenic acid has been retained.

48. 发明授权

US4959230A Composition for extending shelf life of fruits and vegetables 失效
标题翻译：用于延长水果和蔬菜保质期的组成
公开(公告)号：US4959230A
公开(公告)日：1990-09-25
申请号：US249750
申请日：1988-09-27
申请人： Clement R. Wyss , Michael T. McGuire , John R. Frost
发明人： Clement R. Wyss , Michael T. McGuire , John R. Frost
IPC分类号： A23B7/14 , A23B7/10 , A23B7/154 , A23B7/16
CPC分类号： A23B7/10 , A23B7/154 , A23B7/16
摘要： A composition for reducing deterioration and extending the shelf life of fruits and vegetables, particularly fruits and vegetables used in salad bars and prepared salads sold in fast-food restaurants, comprising ascorbic acid and a thixotropic gum such as xanthan. Optionally, other ingredients such as an edible bulk filler and artificial or natural flavorings and/or aromas colorings may also be added. The composition applied to the salad ingredients to extend shelf life is advantageous in that a salad preserving agent is provided which is well retained by the salad ingredients so as to maintain freshness of the salad for long periods of time, and the extended shelf life provided is accomplished without sulfites and without adding any objectionable gummy mouthfeel to the product.

49. 发明授权

US4929462A Method and apparatus for continuous contact of supercritical fluid with particulate solids 失效
标题翻译：超临界流体与颗粒固体连续接触的方法和装置
公开(公告)号：US4929462A
公开(公告)日：1990-05-29
申请号：US368729
申请日：1989-06-21
申请人： Charles T. Moorman , Joseph L. Sabadics , Joseph A. Bruscino
发明人： Charles T. Moorman , Joseph L. Sabadics , Joseph A. Bruscino
IPC分类号： A23F5/20 , B01D11/02
CPC分类号： A23F5/206 , B01D11/0203
摘要： Method and apparatus for contacting particulate solid matter with a fluid in a pressure vessel through which the fluid continuously moves at high, supercritical, pressure while the particulate solid matter is periodically moved via isolatable pressurizable vessels which are periodically pressurized and de-pressurized to and from the supercritical pressure to facilitate periodic movement of the particulate solids between the pressure vessel and the isolatable pressurizable vessels. A supply of the fluid is maintained at an intermediate pressure at which the fluid exists in both the liquid and gaseous states. The pressurizable vessels are raised to supercritical pressure by first using intermediate pressure fluid in the gaseous state and then in the liquid state, followed by introducing fluid at the supercritical pressure. The vessels are de-pressurized by first venting and then pumping to the intermediate pressure fluid supply.

50. 发明授权

US4929456A Melting tolerant sauce and seasoning particulate 失效
标题翻译：熔化容忍酱和调味颗粒
公开(公告)号：US4929456A
公开(公告)日：1990-05-29
申请号：US236566
申请日：1988-08-25
申请人： Celso O. Bejarano-Wallens , Julie E. Gage , Donald Hodapp
发明人： Celso O. Bejarano-Wallens , Julie E. Gage , Donald Hodapp
IPC分类号： A23L3/36 , A23L23/00
CPC分类号： A23L3/362 , A23L23/00
摘要： A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.
摘要翻译：一种通过将5％明胶溶液和调味料的第一混合物与包含非固体成分如奶油，人造黄油，奶酪等的第二混合物组合而制备熔融耐受部分调味酱和调味颗粒的方法，并将该组合混合形成酱汁混合物，然后将酱汁混合物加热至有效地将酱汁混合物巴氏灭菌的温度，然后将滴液形成单元将单个调味颗粒沉积到冷冻带上，并将其冷冻至-5℃至-15℃ F.通过从冷冻带中除去冷冻的离散酱油颗粒以包裹冷冻的熔化物和/或蔬菜。

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