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41. 发明申请

US20090238935A1 PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF 有权
标题翻译：生产稳定的全谷物粉及其制品
公开(公告)号：US20090238935A1
公开(公告)日：2009-09-24
申请号：US12302665
申请日：2007-06-15
申请人： Lynn C. Haynes , Harry I. Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , Charles W. Epperson , Sarwat Gabriel , Domenico Cassone , Jeanny E. Zimeri
发明人： Lynn C. Haynes , Harry I. Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , Charles W. Epperson , Sarwat Gabriel , Domenico Cassone , Jeanny E. Zimeri
IPC分类号： A21D2/00 , A21D6/00 , A21D13/00 , A21D2/38
CPC分类号： A21D13/02
摘要： A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有该组分的稳定化的麸皮成分和稳定的全谷物粉是通过对含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨，以减少粗级分的粗糙度而不会由于磨损而基本上损害淀粉来制备的。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而不会明显淀粉化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全谷物粉。稳定的全谷物面粉和稳定化的麸皮组分具有延长的保存期限，并且可用于制造烘烤食品，例如饼干，具有理想的烤箱扩散和非粗糙的口感。

42. 发明授权

US07582321B2 Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes 有权
标题翻译：用于生产具有不同尺寸基座蛋糕的三明治饼干的装置和方法
公开(公告)号：US07582321B2
公开(公告)日：2009-09-01
申请号：US10931380
申请日：2004-09-01
申请人： Mihaelos N. Mihalos , Theodore N. Janulis , Chris E. Robinson , Carol Wines
发明人： Mihaelos N. Mihalos , Theodore N. Janulis , Chris E. Robinson , Carol Wines
IPC分类号： A21D13/00
CPC分类号： A21C15/02 , A21D13/32
摘要： A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
摘要翻译：通过向下基底饼施加一层填充奶油并将较高的底饼施加到下基底饼以连续产生具有不同尺寸基础饼的曲奇饼杯三明治饼干，使得上基饼的外周围包围层的填充霜。用于生产三明治饼干的装置包括至少一个用于生产具有不同尺寸的下基底蛋糕和上基底蛋糕的旋转成型机，一种在每个下基底蛋糕上沉积一层填充奶油的填料奶油沉淀器，以及一个输送机用于运输并且至少基本上同心地对准不同尺寸的下基部和上部基部蛋糕的系统。

43. 发明申请

US20070292583A1 Production of stabilized whole grain wheat flour and products thereof 有权
标题翻译：稳定全谷物小麦粉及其制品的生产
公开(公告)号：US20070292583A1
公开(公告)日：2007-12-20
申请号：US11454758
申请日：2006-06-16
申请人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
发明人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC分类号： A21D10/00
CPC分类号： A21D13/02
摘要： A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有该组分的稳定的麸皮成分和稳定的全谷物小麦粉是通过对含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨以减少粗级分的粗糙度而不会因磨损而基本上损害淀粉而制备的。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而不会明显淀粉化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全麦小麦粉。稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，并且可用于制造烘烤食品，例如饼干，具有理想的烘箱扩散和非粗糙的口感。

44. 发明授权

US5945022A Continuous microwave assisted baking process 失效
标题翻译：连续微波辅助烘烤工艺
公开(公告)号：US5945022A
公开(公告)日：1999-08-31
申请号：US928493
申请日：1997-09-12
申请人： Theresa Volpe , Laura A. Gallagan , Lynn Haynes , Mihaelos N. Mihalos , Lawrence Scher , Henry Clark , Peter Daines , Chris Wiggins , John Zabrodsky , Martin R. Shute
发明人： Theresa Volpe , Laura A. Gallagan , Lynn Haynes , Mihaelos N. Mihalos , Lawrence Scher , Henry Clark , Peter Daines , Chris Wiggins , John Zabrodsky , Martin R. Shute
IPC分类号： A21B2/00 , A21B3/04 , H05B6/80 , H05B6/50
CPC分类号： H05B6/782 , A21B2/00 , A21B3/04
摘要： The stack height and moisture content of baked goods produced continuously in a multi-zone oven, such as a gas-fired band oven, is controlled and adjusted using microwave energy. Color development, flavor development, texture, and appearance of the baked products are not adversely affected by the replacement of a substantial amount of the non-microwave energy input with microwave energy. The stack height and moisture content of the baked product may be controlled or adjusted with the microwave energy to be within predetermined ranges or specifications independently of each other. Upon detection of product which is not within specifications, the microwave energy may be used to rapidly adjust stack height and/or moisture content so that they quickly return to their predetermined acceptable levels thereby substantially reducing product waste or recycling. The stack height of the baked pieces is controlled and adjusted using microwave energy early in the baking process. Moisture content control and adjustment using microwave energy may accompany and follow the stack height control. The moisture content control and adjustment is a function of the total microwave energy input into all zones. Color development may be performed using non-microwave energy downstream of the microwave energy input for stack height and moisture control.
摘要翻译：使用微波能量来控制和调节在多区域烘箱中连续生产的烘焙食品的堆高度和含水量，例如燃气带烤箱。通过用微波能替代大量非微波能量输入，烘烤产品的显色性，风味发展，质地和外观不会受到不利影响。焙烤产品的堆高度和含水量可以用微波能量来控制或调整在彼此独立的预定范围或规格之内。在检测到不在规格范围内的产品的情况下，微波能量可用于快速调节堆高度和/或水分含量，使其快速恢复到其预定的可接受水平，从而显着减少产品浪费或再循环。焙烤片的堆叠高度在烘烤过程中早期用微波能量进行控制和调节。使用微波能量进行水分含量控制和调整可能伴随并跟随堆高度控制。水分含量控制和调节是输入到所有区域的总微波能量的函数。可以使用微波能量输入下游的非微波能量进行颜色显影，以进行堆高度和湿度控制。

45. 发明申请

US20120196013A1 PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF 有权
标题翻译：生产稳定的全谷物粉及其制品
公开(公告)号：US20120196013A1
公开(公告)日：2012-08-02
申请号：US13364987
申请日：2012-02-02
申请人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
发明人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC分类号： A21D2/00 , A21D2/02 , A21D2/08
CPC分类号： A21D13/02
摘要： A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而没有明显的淀粉糊化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全麦小麦粉。稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。

46. 发明授权

US07029714B2 Cold formed food bars containing fragile baked inclusions 有权
标题翻译：冷成型食品棒含有脆弱的烤夹杂物
公开(公告)号：US07029714B2
公开(公告)日：2006-04-18
申请号：US10091160
申请日：2002-03-05
申请人： Mihaelos N. Mihalos , Jessica Schwartzberg
发明人： Mihaelos N. Mihalos , Jessica Schwartzberg
IPC分类号： A21D13/00
CPC分类号： A23L7/126
摘要： Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingredients such as puffed wheat, puffed rice and nuts, is formed by rolling the mixed ingredients into a slab, slicing the slab into ropes, cutting the ropes into conveniently sized pieces and finally enrobing with a chocolate or chocolate compound.
摘要翻译：相对较大（例如：¼英寸×¼英寸），烘烤的曲奇饼产品的脆弱颗粒是冷成型食品产品中的重要成分。通过将混合成分轧制成板坯，将板坯切成绳索，切割绳索，形成除了饼干块以外的食品制品，其中包括糖和填料脂肪，以及膨化小麦，膨化米和坚果等任选成分变成方便大小的片，最后用巧克力或巧克力复合物包裹。

47. 发明授权

US08455037B2 Production of stabilized whole grain flour and products thereof 有权
标题翻译：稳定全粒面粉及其制品的生产
公开(公告)号：US08455037B2
公开(公告)日：2013-06-04
申请号：US13438926
申请日：2012-04-04
申请人： Lynn C. Haynes , Harry I. Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , Charles W. Epperson , Sarwat Gabriel , Domenico Cassone , Jeanny E. Zimeri
发明人： Lynn C. Haynes , Harry I. Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , Charles W. Epperson , Sarwat Gabriel , Domenico Cassone , Jeanny E. Zimeri
IPC分类号： A21D2/00
CPC分类号： A21D13/02
摘要： A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有该组分的稳定化的麸皮成分和稳定的全谷物粉是通过对含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨，以减少粗级分的粗糙度而不会由于磨损而基本上损害淀粉来制备的。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而不会明显淀粉化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全谷物粉。稳定的全谷物面粉和稳定化的麸皮组分具有延长的保存期限，并且可用于制造烘烤食品，例如饼干，具有理想的烤箱扩散和非粗糙的口感。

48. 发明授权

US08455036B2 Production of stabilized whole grain wheat flour and products thereof 有权
标题翻译：稳定全谷物小麦粉及其制品的生产
公开(公告)号：US08455036B2
公开(公告)日：2013-06-04
申请号：US13364987
申请日：2012-02-02
申请人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
发明人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC分类号： A21D2/00
CPC分类号： A21D13/02
摘要： A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而没有明显的淀粉糊化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全麦小麦粉。稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。

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