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41. 发明申请

US20180206533A1 POPPER AND METHODS FOR EXPANDING EXPANDABLE FOODS 审中-公开
公开(公告)号：US20180206533A1
公开(公告)日：2018-07-26
申请号：US15856569
申请日：2017-12-28
申请人： Polar Systems Limited
发明人： Peter John Gamble
IPC分类号： A23L7/187 , A23N12/00 , A23P30/38
CPC分类号： A23L7/187 , A23L7/174 , A23N12/00 , A23P30/38 , A47J36/00 , A47J36/165
摘要： A popper includes a kettle incorporating a popping chamber, at least one inlet for the introduction of an expandable food into the popping chamber, the popper further including a burner for generating thermal energy, and the popper further including a heat exchanger for transferring said thermal energy to the popping chamber, and where the heat exchanger is configured to space apart the popping chamber from the burner.

42. 发明申请

US20170265504A1 INSTANT FOOD PRODUCT AND METHOD OF MAKING THE SAME 审中-公开
公开(公告)号：US20170265504A1
公开(公告)日：2017-09-21
申请号：US15612527
申请日：2017-06-02
申请人： NISSIN FOODS HOLDINGS CO., LTD.
发明人： Kentaro SAEKI , Masashi KOMATSU , Mitsuru TANAKA
IPC分类号： A23L7/174 , A23L7/161 , A23L7/196 , A23L7/10
CPC分类号： A23L7/174 , A23L7/10 , A23L7/161 , A23L7/196 , A23V2002/00
摘要： Method of manufacturing puffed rice for an instant food product. The method includes subjecting rice that is boiled or steamed to first drying by blowing air, at a temperature of 100 degrees C. or lower, onto the rice until the rice is dried to a moisture content of between 20 mass percent and 30 mass percent. After the first drying, the rice is pressed and flattened. After the pressing and flattening, subjecting the rice to second drying performed by ventilation at a temperature of 100 degrees C. or lower until the rice has a specific gravity of between 0.55 g/mL and 0.7 g/mL. After the second drying, subjecting the rice to puffing and drying at a temperature of between 130 degrees C. and 160 degrees C. by directing an air stream onto the rice, said air stream having an air velocity of between 40 m/s and 92 m/s.

43. 发明申请

US20170094992A1 POPCORN MACHINE WITH CANOPY 审中-公开
公开(公告)号：US20170094992A1
公开(公告)日：2017-04-06
申请号：US14875420
申请日：2015-10-05
申请人： Nostalgia Products LLC
发明人： Gregg Bond , Edward E. Boughton, III
IPC分类号： A23L1/18
CPC分类号： A23L7/183 , A23L7/174
摘要： A device for making popcorn. A heating element and a fan are contained within a base housing. The base housing includes an agitator and convection unit unit having a bottom and a side portion located above the heating element and fan. The side portion includes louvers configured to allow heated air provided by operation of the heating element and fan to circulate around the agitator and convection unit and cause corn kernels added to the agitator and convection unit to be heated so as to form popcorn. A bowl surrounds the base housing such that the base housing, agitator and convection unit and bowl have a common axis. A canopy is removably mated to the base housing and is configured so that when popcorn is expelled from the agitator and convection unit, it strikes a bottom surface of the canopy and is guided into the bowl.

44. 发明申请

US20150305375A1 APPARATUS AND RELATED METHODS FOR PREPARING POPCORN 有权
标题翻译：装置及相关方法制备POPCORN
公开(公告)号：US20150305375A1
公开(公告)日：2015-10-29
申请号：US14262299
申请日：2014-04-25
申请人： National Presto Industries, Inc.
发明人： Seth Rooney , Michael R. Berge
IPC分类号： A23L1/18
CPC分类号： A23L7/174 , A23L7/187
摘要： A heated air popcorn popper and related methods of popping popcorn in which unpopped kernels are retained in a heating zone and are prevented from being expelled before they have been exposed to a heated air stream for sufficient time to result in popping of the kernels. The popcorn popper can have a popping portion including a retention mechanism capable of moving in response to physical contact with popped kernels that experience a dramatic volumetric increase in size following popping. As the number of popped kernels within the popping portion increases, the level of the popped kernels rises until they physically contact the retention mechanism, whereby the retention mechanism is forced to transition from a covering disposition to an open disposition in which popped kernels are allowed to exit the heating zone.
摘要翻译：加热的气泡爆米花和相关的爆米花爆破的方法，其中未加入的颗粒保留在加热区中，并且在暴露于加热的空气流中足够的时间之前被防止排出以导致籽粒的爆裂。爆米花爆破者可以具有弹出部分，其包括保持机构，该保持机构能够响应于与弹出的内核的物理接触而移动，弹出的内核在弹出后经历大小的体积增加。随着弹出部分中弹出的内核的数量增加，弹出的内核的级别上升直到它们物理地接触保持机制，由此保持机制被迫从覆盖配置转换到允许弹出的内核的打开配置退出加热区。

45. 发明授权

US08231924B2 Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same 有权
公开(公告)号：US08231924B2
公开(公告)日：2012-07-31
申请号：US11207550
申请日：2005-08-19
申请人： Krishnamurthy Ganesan , Hans F. Zoerb , Gerard Mullally
发明人： Krishnamurthy Ganesan , Hans F. Zoerb , Gerard Mullally
IPC分类号： A23L1/22
CPC分类号： A23C19/0925 , A23C20/00 , A23L7/117 , A23L7/174 , A23L7/183 , A23L13/428 , A23L13/50 , A23L13/72 , A23L19/18 , A23L23/00 , A23L23/10 , A23L27/33 , A23L27/40 , A23L27/86 , A23V2002/00 , Y10S426/806 , Y10S426/808 , A23V2250/16 , A23V2250/636 , A23V2250/1614
摘要： Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.

46. 发明申请

US20110318472A1 LOW FAT CONTENT CHIP-LIKE CEREAL SNACK 审中-公开
标题翻译：低脂肪含糖巧克力谷类SNACK
公开(公告)号：US20110318472A1
公开(公告)日：2011-12-29
申请号：US13138577
申请日：2010-03-05
申请人： Stefano Nicoli , Giovanni Nicoli
发明人： Stefano Nicoli , Giovanni Nicoli
IPC分类号： A23L1/164 , A23P1/02
CPC分类号： A23L33/20 , A23L7/126 , A23L7/139 , A23L7/174
摘要： There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specifically, chips according to the present invention have size and thickness completely similar to those of the traditional chips. Therefore, they are a highly valid and useful alternative to traditional chips, not only in terms of nutritional and dietetic values, but also in terms of appearance, agreeableness and crispness.
摘要翻译：描述了具有非常低的总脂肪含量和改进的保存期限的谷物类薯片零食和其生产方法，其包括烹饪，干燥，剥皮和烘烤的步骤。具体地，根据本发明的芯片的尺寸和厚度与传统芯片的尺寸和厚度完全相似。因此，它们是传统芯片的一种非常有效和有用的替代品，不仅在营养和饮食价值方面，而且在外观，兼容性和脆性方面。

47. 发明申请

US20090162498A1 GRAIN PRODUCTS HAVING A NON-SWEETENING AMOUNT OF A POTENT SWEETENER 审中-公开
标题翻译：谷物产品有一个非常重要的一点点感觉
公开(公告)号：US20090162498A1
公开(公告)日：2009-06-25
申请号：US11962731
申请日：2007-12-21
申请人： Richard McArdle , Sandy Mui , Marcus H. Parsons , Andrew Sleyko
发明人： Richard McArdle , Sandy Mui , Marcus H. Parsons , Andrew Sleyko
IPC分类号： A23L1/164 , A23L1/10 , A23G3/00
CPC分类号： A23L27/36 , A23L7/117 , A23L7/122 , A23L7/126 , A23L7/143 , A23L7/174 , A23L7/196 , A23L7/197 , A23L27/86 , A23V2002/00 , A23V2200/16 , A23V2200/22 , A23V2250/258
摘要： Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these.
摘要翻译：提供可口粮产品，例如谷物，燕麦，小吃棒等，包括至少一种谷物成分和非增甜量的至少一种强效甜味剂。非增甜量的有效甜味剂可以包含天然有效甜味剂，人造有效甜味剂或两者的混合物。非增甜量的有效甜味剂可以通过减少或消除一种或多种不希望的味道特征，产生或增加一种或多种所需的味道特征或这些的任何组合来改变可食用谷物产品的味道。

48. 发明申请

US20080233256A1 METHOD AND APPARATUS FOR POPCORN POPPING IN A REDUCED PRESSURE ENVIRONMENT 审中-公开
标题翻译：减少压力环境中POPCORN POPPING的方法和装置
公开(公告)号：US20080233256A1
公开(公告)日：2008-09-25
申请号：US11690417
申请日：2007-03-23
申请人： Paul V. Quinn
发明人： Paul V. Quinn
IPC分类号： A23L1/18 , A47J27/00
CPC分类号： A47J27/08 , A23L7/174
摘要： A popcorn popping device and method in which popcorn is popped in a sealable container at sub-ambient pressure. A vacuum source connected to the sealed chamber of the container reduces the pressure in the chamber prior to the popping process and maintains the reduced pressure throughout the popping process. The vacuum source can be attached to the exterior of the container or positioned remotely. Embodiments of the device include a stove-top version, intended for use with a heating element, a microwave version, or a commercial-style version in which popcorn is popped in a kettle that is positioned within a sealable chamber.
摘要翻译：爆米花爆破装置和方法，其中爆米花在低于环境压力的可密封容器中弹出。连接到容器的密封室的真空源在弹出过程之前减小了腔室中的压力，并且在整个弹出过程中保持减小的压力。真空源可以连接到容器的外部或远程定位。该装置的实施例包括一个用于与加热元件，微波版本或商业式版本一起使用的炉顶版本，其中爆米花放在位于可密封的室内的水壶中。

49. 发明申请

US20070003687A1 Microwaveable Popcorn and Methods of Making 有权
标题翻译：微波爆米花和制作方法
公开(公告)号：US20070003687A1
公开(公告)日：2007-01-04
申请号：US11428296
申请日：2006-06-30
申请人： Jesus Abril , Thayne Fort
发明人： Jesus Abril , Thayne Fort
IPC分类号： A23L1/18
CPC分类号： C11B5/0092 , A23D9/00 , A23L7/174 , A23L7/183 , A23L29/04 , A23L33/12 , A23V2002/00 , Y10S426/808 , A23V2250/1882
摘要： Microwaveable popcorn compositions, products and methods of making the same are disclosed. The composition includes unpopped popcorn kernels, an oil comprising at least one omega-3 LC PUFA, and an oil that is solid at about 20° C. The an oil comprising at least one omega-3 LC PUFA can include a microbial oil prepared by extraction with isopropanol and water in the absence of winterization.
摘要翻译：公开了微波爆米花组合物，其制备方法及其制备方法。该组合物包括不受欢迎的爆米花仁，包含至少一种ω-3 LC PUFA的油和在约20℃下为固体的油。包含至少一种ω-3 LC PUFA的油可以包括由在不加冬季时用异丙醇和水进行萃取。

50. 发明申请

US20060088649A1 Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same 有权
标题翻译：包含海藻糖的成分体系，含有海藻糖的食品及其制造方法
公开(公告)号：US20060088649A1
公开(公告)日：2006-04-27
申请号：US11207550
申请日：2005-08-19
申请人： Krishnamurthy Ganesan , Hans Zoerb , Gerard Mullally
发明人： Krishnamurthy Ganesan , Hans Zoerb , Gerard Mullally
IPC分类号： A23L1/30
CPC分类号： A23C19/0925 , A23C20/00 , A23L7/117 , A23L7/174 , A23L7/183 , A23L13/428 , A23L13/50 , A23L13/72 , A23L19/18 , A23L23/00 , A23L23/10 , A23L27/33 , A23L27/40 , A23L27/86 , A23V2002/00 , Y10S426/806 , Y10S426/808 , A23V2250/16 , A23V2250/636 , A23V2250/1614
摘要： Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.
摘要翻译：用于降低成品食品的钠含量的方法包括将海藻糖加入合适的食品中，其量为成品食品重量的大于0％至小于1.5％，并且任选地进一步加入钠和/或钾。还提供了用于实现合适的食品中的盐（即钠）还原的成分体系。成分体系包括海藻糖，并且可以包括钠，钾或其组合。

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