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61. 发明授权

US06254912B1 Method for non-fry cooking and its uses 有权
标题翻译：非炒菜方法及其用途
公开(公告)号：US06254912B1
公开(公告)日：2001-07-03
申请号：US09292950
申请日：1999-04-16
申请人： Yasuo Takeuchi , Takashi Shibuya , Toshio Miyake
发明人： Yasuo Takeuchi , Takashi Shibuya , Toshio Miyake
IPC分类号： A23L131
CPC分类号： A23B7/08 , A23B4/033 , A23B4/10 , A23B7/022 , A23C20/025 , A23F3/14 , A23L3/42 , A23L5/19 , A23L7/196 , A23L7/1963 , A23L11/01 , A23L11/03 , A23L13/428 , A23L17/75 , A23L19/03 , A23L19/05 , A23L25/25
摘要： A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.
摘要翻译：一种非油炸烹饪方法，包括使用相对高温度和浓度的海藻糖水溶液对食物进行加热和脱水的步骤; 具有令人满意的口感，风味，味道并且基本上不含过量摄入脂质的非油炸食品; 以及包含海藻糖作为有效成分的非油炸烹饪剂。

62. 发明授权

US6165539A Food supplement composition 有权
标题翻译：食品补充剂组成
公开(公告)号：US6165539A
公开(公告)日：2000-12-26
申请号：US456662
申请日：1999-12-09
申请人： Udo Erasmus , Robert MacIntosh Collett
发明人： Udo Erasmus , Robert MacIntosh Collett
IPC分类号： A23K1/00 , A23K1/14 , A23K1/18 , A23K3/00 , A23L1/29 , A23L1/30 , A23L1/36 , A61K36/55
CPC分类号： A23K30/00 , A23K10/18 , A23K10/30 , A23K40/00 , A23K50/00 , A23K50/40 , A23K50/50 , A23K50/70 , A23L25/25 , A23L25/30 , A23L33/00 , A23L33/10 , A23L33/105 , A23L33/115 , A23L33/14 , A23V2002/00 , A23V2250/21 , A23V2250/218 , A23V2200/22 , A23V2250/6406
摘要： A composition and method for preparing a food supplement. The composition consisting essentially of at 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition. The method comprising combining at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent, and at least 4% by weight of yeast wherein oil seed constituent seed with a liquid coating solution, cutting and blending the constituents, packaging the cut and blended constituents in an opaque, oxygen impermeable pouch, expelling oxygen from the pouch and sealing the pouch.
摘要翻译：一种制备食物补充剂的组合物和方法。该组合物基本上由70重量％的油籽组分，至少8重量％的另外的植物成分和至少4重量％的酵母组成，其中油种子成分，额外的植物成分和酵母通过混合制备并在小于约100°F的温度下切割小于约20分钟，并且在波长不大于红光的光的存在下，并且强度不大于暗室光的强度，从而抑制氧化组合物的组分。所述方法包括将至少70重量％的油籽成分，至少8重量％的另外的植物成分和至少4重量％的酵母混合，其中油种子组分种子用液体包衣溶液，切割和混合成分，将切割和混合的成分包装在不透明的不透氧袋中，从袋中排出氧气并密封袋。

63. 发明授权

US5939119A Coating for nuts 失效
标题翻译：螺母涂层
公开(公告)号：US5939119A
公开(公告)日：1999-08-17
申请号：US104770
申请日：1998-06-25
申请人： Pu-Sheng Cheng , John M. Hamm
发明人： Pu-Sheng Cheng , John M. Hamm
IPC分类号： A23B9/14 , A23L1/00 , A23L1/36 , A23P1/08
CPC分类号： A23B9/14 , A23L25/25 , A23P20/11 , A23P20/17
摘要： A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to solidify the molten edible material.
摘要翻译：一种用于涂覆螺母的方法，包括将螺母浸入在环境温度下为固体的熔融可食用材料中，以熔融可食用材料涂覆螺母，分离多余的熔融可食用材料，然后冷却涂覆的螺母以固化熔融可食用材料。

64. 发明授权

US5571546A Food product and method of making same 失效
标题翻译：食品及其制作方法
公开(公告)号：US5571546A
公开(公告)日：1996-11-05
申请号：US271227
申请日：1994-07-06
申请人： Con L. Kristinus , Rainer W. Kristinus , Marvin J. Rudolph
发明人： Con L. Kristinus , Rainer W. Kristinus , Marvin J. Rudolph
IPC分类号： A23G3/00 , A23G3/34 , A23G3/48 , A23G3/54 , A23L1/00 , A23L1/0522 , A23L1/36
CPC分类号： A23G3/48 , A23G3/343 , A23G3/54 , A23L25/25 , A23L29/212 , A23P20/12 , A23G2200/00 , A23G2200/06
摘要： Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch having an amylose content of no greater than about two percent by weight and non-waxy starch having an amylose content of greater than about five percent by weight. The weight ratio of said waxy starch to said non-waxy starch in the coating composition is preferably greater than about 8:1. The food products have a comestible core substantially surrounded by the coating compositions. Methods for forming food products are also disclosed.
摘要翻译：通过蜡质和非蜡状淀粉的混合物提供含有直链和支链多糖混合物的食用涂料组合物。涂料组合物含有直链淀粉含量不超过约2重量％的蜡状淀粉，直链淀粉含量大于约5重量％的非蜡状淀粉。所述蜡状淀粉与所述非蜡状淀粉在涂料组合物中的重量比优选大于约8:1。食品具有基本上由涂料组合物包围的可食心。还公开了形成食品的方法。

65. 发明授权

US5362505A Coating unblanched, raw nuts 失效
标题翻译：涂层未漂白，未加工的坚果
公开(公告)号：US5362505A
公开(公告)日：1994-11-08
申请号：US131810
申请日：1993-10-05
申请人： Yen C. Hsieh , Anthony P. Richards , Jose Alvarado , Benito Romanach
发明人： Yen C. Hsieh , Anthony P. Richards , Jose Alvarado , Benito Romanach
IPC分类号： A23B9/14 , A23G3/00 , A23G3/48 , A23L25/00 , A23L1/052 , A23L1/36
CPC分类号： A23G3/48 , A23B9/14 , A23L25/25
摘要： Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.
摘要翻译：公开了一种用于生产个体的紧凑糖果包装的可食用坚果的方法。首先用未成熟的未破碎的螺母涂覆成膜多糖，以将表皮粘附在耐用多糖涂层中的坚果上。然后将涂覆的螺母进行剪切混合，例如在锅涂机中，在此期间将蔗糖糖浆施加到多糖涂覆的坚果上。在剪切混合期间将热量施加到螺母上以除去水分，从而形成结晶涂层，然后将其部分熔化以在单个螺母上的多糖涂层的顶部上形成结晶非晶涂层。

66. 发明授权

US4208433B1 失效
公开(公告)号：US4208433B1
公开(公告)日：1991-10-29
申请号：US90783478
申请日：1978-05-19
申请人： SEED TECHNOLOGY OF TEXAS LTD
发明人： HAROLD N BARHAM JR , HAROLD N BARHAM , DORIS BARHAM
IPC分类号： A23K1/00 , A23K1/14 , A23K1/22 , A23L1/00 , A23L1/10 , A23L1/36
CPC分类号： A23K50/15 , A23K10/30 , A23K40/30 , A23L7/101 , A23L25/25 , A23P20/10 , Y10S426/807

67. 发明授权

US4663175A Method for making a flavored nut product 失效
标题翻译：制作调味螺母制品的方法
公开(公告)号：US4663175A
公开(公告)日：1987-05-05
申请号：US737098
申请日：1985-05-23
申请人： John Werner , Gilbert Finkel
发明人： John Werner , Gilbert Finkel
IPC分类号： A23L1/00 , A23L1/36
CPC分类号： A23L25/25 , A23P20/12
摘要： A flavored-nut product, made by coating nuts (or other centers) alternately with a liquid mixture (of water, sugar, and modified tapioca) and a solids mixture (of flour, modified corn starch, sugar and salt, with small amounts of flavoring, usually mixed with a small amount of vegetable oil), and each time permitting the solid portion to dry before the next additions of liquids. When the desired thickness of coating is obtained, usually after four to six repetitions, the liquid and solid multi-coated nuts are deep-fat fried.
摘要翻译：通过与水（糖，糖和改良木薯）的液体混合物（面粉，改性玉米淀粉，糖和盐的固体混合物）交替地涂覆坚果（或其它中心）和少量的调味，通常与少量植物油混合），并且每次允许固体部分在下一次加入液体之前干燥。当获得所需的涂层厚度时，通常在4至6次重复之后，液体和固体多层螺母被深层油炸。

68. 发明授权

US4515820A Method for coating and infusing nut products with honey-sucrose solution for roasting 失效
标题翻译：用蜂蜜 - 蔗糖溶液涂覆和灌注螺母产品进行焙烧的方法
公开(公告)号：US4515820A
公开(公告)日：1985-05-07
申请号：US450219
申请日：1982-12-16
申请人： Charlene Tang
发明人： Charlene Tang
IPC分类号： A23L25/00 , A23L1/36
CPC分类号： A23L25/25
摘要： A method for coating and infusing nut products with honey-sucrose solution for roasting, which method consists essentially of the steps of (1) preparing a solution comprising 50%-70% by weight sucrose, 10%-20% by weight honey and the balance water, (2) heating the solution to no greater than the soft-ball stage, (3) coating shelled nuts with the solution until the nuts become at least partially saturated with the solution, (4) drying the coated nuts at least to where there is no excess solution left to interrupt a subsequent roasting process, and (5) roasting the coated nuts until they have a golden brown transparent glaze.
摘要翻译：一种用蜂蜜 - 蔗糖溶液涂覆和灌注螺母产品用于焙烧的方法，该方法基本上由以下步骤组成：（1）制备包含50重量％-70重量％蔗糖，10重量％-20重量％蜂蜜和平衡水，（2）将溶液加热至不大于软珠阶段，（3）用溶液涂覆壳状螺母，直到螺母至少部分被溶液饱和，（4）将涂覆的螺母干燥至少至其中没有多余的解决方案可以中断后续的焙烧过程，（5）烘烤涂覆的坚果，直到它们具有金黄色的棕色透明釉。

69. 发明授权

US3984571A Hydrocolloid containing liquid carrier for a diagnostic or therapeutic agent 失效
标题翻译：用于诊断或治疗剂的含水胶体的液体载体
公开(公告)号：US3984571A
公开(公告)日：1976-10-05
申请号：US495489
申请日：1974-08-08
申请人： James Ling Chen
发明人： James Ling Chen
IPC分类号： A23F5/14 , A23L25/00 , A61K9/00 , A61K47/36 , A61K47/38 , A61K49/04 , A61K47/00
CPC分类号： A23F5/145 , A23L25/25 , A61K47/36 , A61K47/38 , A61K49/0409 , A61K49/0461 , A61K9/006 , Y10S514/939
摘要： On contacting a moist aqueous surface, a fine particle size hydrocolloid suspended in a non-aqueous water-immiscible mobile liquid attaches itself through rapid hydration to the moist surface. Drainage of the mobile liquid leaves a coating of the particles of the hydrocolloid on the surface. If a radiopaque agent or a medicinal agent is co-suspended with the hydrocolloid, a uniform thin layer of the agent will be carried by the particles of hydrated hydrocolloid onto the moist surface.
摘要翻译：在接触潮湿的水性表面时，悬浮在非水不溶于水的移动液体中的细粒度水胶体通过快速水合附着到潮湿的表面。流动液体的排出在表面上留下水胶体颗粒的涂层。如果不透射线剂或药剂与水胶体共悬浮，则均匀的薄层剂将由水合水胶体颗粒携带到潮湿的表面上。

70. 发明授权

US3740236A Partially defatted nut coating and reconstituting process 失效
标题翻译：部分定义的NUT涂层和重新布置过程
公开(公告)号：US3740236A
公开(公告)日：1973-06-19
申请号：US3740236D
申请日：1971-04-15
申请人： PEANUT RES & TESTING LABOR INC
发明人： BAXLEY J
IPC分类号： A23L25/00 , A23L1/36
CPC分类号： A23L25/25
摘要： NUTS WHICH HAVE A SUBSTANTIAL PORTION OF THEIR OILS REMOVED BY HYDRAULIC PRESSING ARE RECONSTITUTED IN AN AQUEOUS COATING SOLUTION WHICH IS PROPORTIONAL TO THE AMOUNT OF NUTS BEING RECONSTITUTED. THE SOLUTION RECONSTITUTES THE NUTS TO THEIR ORIGINAL CONFIGURATION AND, AT THE SAME TIME, APPLIES A COATING WHICH BINDS AND SEALS THE OUTER SURFACE OF THE NUT, CONTROLS THE QUANTITY OF WATER ABSORBED BY THE NUT AND ADDS FLAVOR AND COLORING TO THE NUT. THE AQUEOUS SOLUTION IS COMPRISED OF WATER AND DEXTRIN IN PROPORTIONED AMOUNTS AND A DRY POWDERED COATING IS ADDED COMPRISED OF SALT, MONOSODIUM GLUTAMATE, YEAST EXTRACT, STARCH, DEXTRIN, HERBS AND SPICES.

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