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61. 发明授权

US5151293A Simulated raw egg and methods of making and packaging 失效
标题翻译：模拟生蛋和制作和包装方法
公开(公告)号：US5151293A
公开(公告)日：1992-09-29
申请号：US750116
申请日：1991-08-26
申请人： Eustathios Vassiliou
发明人： Eustathios Vassiliou
IPC分类号： A23L15/00
CPC分类号： A23L15/35
摘要： A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.
摘要翻译：一种模拟的蛋，优选不含胆固醇，能够将蛋黄和液体蛋白蛋白混合在一起，但在分开的阶段，因此烹饪时，模拟蛋的外观和行为就像天然的蛋。将成分从蛋黄转移到蛋白，反之亦然。蛋优选地以柔性便宜的袋包装在各个部分中。

62. 发明授权

US4980180A Process for the removal of .beta.-cyclodextrin from egg yolk or egg yolk plasma 失效
标题翻译：从蛋黄或蛋黄等离子体中去除β-环糊精的方法
公开(公告)号：US4980180A
公开(公告)日：1990-12-25
申请号：US491780
申请日：1990-03-12
申请人： Jan Cully , Heinz-Rudiger Vollbrecht
发明人： Jan Cully , Heinz-Rudiger Vollbrecht
IPC分类号： A23L5/20 , A23L15/00 , C12S3/00
CPC分类号： C12Y302/01001 , A23L15/25 , A23L5/25
摘要： A process for the removal of .beta.-cyclodextrin from egg yolk or egg yolk plasma, wherein the material to be treated is mixed and incubated with an .alpha.-amylase selected from the .alpha.-amylases formed by or derived from micro-organisms of the group Aspergillus niger, Aspergillus oryzae, Bacillus polymyxa, Bacillus coagulans and Flavobacterium or domestic hog pancreas amylase.
摘要翻译：从蛋黄或蛋黄等离子体中除去β-环糊精的方法，其中待处理的材料与α-淀粉酶一起孵育，所述α-淀粉酶选自由曲霉菌（Aspergillus）组的微生物形成或衍生的α-淀粉酶黑曲霉，米曲霉，多粘芽孢杆菌，凝结芽孢杆菌和黄杆菌或家猪猪胰淀粉酶。

63. 发明授权

US4895069A Apparatus for shelling boiled eggs 失效
标题翻译：煮鸡蛋的装置
公开(公告)号：US4895069A
公开(公告)日：1990-01-23
申请号：US293367
申请日：1989-01-04
申请人： Jens Kristian S. Kristensen
发明人： Jens Kristian S. Kristensen
IPC分类号： A23L15/00 , A47G19/28 , A47J43/14
CPC分类号： A47G19/28 , A47J43/145
摘要： An apparatus for shelling boiled eggs is adapted to crackle the egg shell in a first section by impact action for a certain period and to subsequently transfer the egg to a second section, in which the egg shell fragments are cleared from the egg body. The first section includes a tubular egg positioning member with an upper opening and a lower opening which during the crackle action are positioned above two shafts rotatable in the same direction of rotation. The second section comprises a conveyor belt and a retainer roller mounted in spaced relationship from a cylinder, the roller and the cylinder being rotatable about substantially parallel axes of rotation and being capable of contacting the upper side of the conveyor belt. The apparatus is capable of shelling the eggs without causing damage thereto, even though the eggs are only light-cooked, i.e. so-called "smiling" eggs.

64. 发明授权

US4894247A Fibrous microwave susceptor package 失效
标题翻译：纤维微波感受器包装
公开(公告)号：US4894247A
公开(公告)日：1990-01-16
申请号：US131663
申请日：1987-12-11
申请人： Dan S. C. Fong
发明人： Dan S. C. Fong
IPC分类号： A23B4/00 , A23B5/00 , A23L13/50 , A23L15/00 , A23L17/00 , B65D81/34
CPC分类号： B65D81/3461 , B65D2581/3416 , B65D2581/3494 , Y10S206/805
摘要： A package for uniform microwave cooking of a food item such as an egg roll, which requires surface browning or crispening, comprises a drapable, liquid permeable, microwave susceptive composite material draped around the food item, and a paper board holder having at least one cutout portion into which the wrapped food item nestles.

65. 发明授权

US4853244A Method of preparing a gelled omelette mix and the product produced thereby 失效
标题翻译：制备凝胶状煎蛋卷混合物的方法和由此制备的产品
公开(公告)号：US4853244A
公开(公告)日：1989-08-01
申请号：US61852
申请日：1987-06-11
申请人： Kenneth Clare , James H. McMullen , Medeana Findlay , Susan E. Gaisford
发明人： Kenneth Clare , James H. McMullen , Medeana Findlay , Susan E. Gaisford
IPC分类号： A23L15/00
CPC分类号： A23L15/20
摘要： An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-cholesterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavor of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.
摘要翻译：从液体蛋制品制备煎蛋卷混合物，其可以是例如全蛋，蛋清，蛋黄，去胆固醇或人造混合物，或上述两种或更多种的任何组合，通过调节其pH ，优选用柠檬酸，然后向其中加入包含藻酸盐的水胶体，在水中加入低溶解度的多价金属盐，例如硫酸钙二水合物，以促进水解胶体分子链的任何所需的交联，充分混合以形成均匀的材料，将该材料形成任何所需形状并冷冻或冷却以产生稳定的中间体材料，其可以容易地快速加热，以形成煎蛋的形式准备消费。通常将氯化钠与水胶体方便地引入混合物中，以增强煎蛋卷的味道。优选加入螯合剂以控制多价金属盐的释放，从而调节交联反应的速度。

66. 发明授权

US4853238A Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life 失效
标题翻译：用微波能量处理液体蛋和蛋清的方法，以提高冷藏保质期
公开(公告)号：US4853238A
公开(公告)日：1989-08-01
申请号：US222658
申请日：1988-07-21
申请人： Frank Huang
发明人： Frank Huang
IPC分类号： A23L33/00 , A23B5/005 , A23B5/01 , A23L15/00
CPC分类号： A23B5/0055 , A23B5/01
摘要： A method of treating liquid egg white and liquid whole egg and the produce obtained thereby which comprises subjecting the liquid egg white or the liquid whole egg to microwave energy for a time sufficient to inactivate or destroy a sufficient amount of micro-organism contained therein without significantly reducing the egg protein functionality so as to provide extended shelf life of the egg white or whole egg.

67. 发明授权

US4409249A Egg product and process of manufacture 失效
标题翻译：蛋制品和制造工艺
公开(公告)号：US4409249A
公开(公告)日：1983-10-11
申请号：US357821
申请日：1982-03-12
申请人： John H. Forkner
发明人： John H. Forkner
IPC分类号： A23B5/00 , A23B5/04 , A23L15/00 , A23L15/10 , A23L1/32
CPC分类号： A23B5/04 , A23B5/00 , A23B5/043 , A23L15/00 , A23L15/10 , A23V2002/00
摘要： High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.
摘要翻译：将高能量搅拌施加到凝结的和未被消化的蛋白部分上以形成均匀充气的蛋清分散体。然后将蛋清分散体与加工的蛋黄组装，并将组合物冷冻。

68. 发明授权

US4387109A Intermediate-moisture frozen oil-in-water emulsion foods 失效
标题翻译：中等水分冷冻水包油乳液食品
公开(公告)号：US4387109A
公开(公告)日：1983-06-07
申请号：US304022
申请日：1981-09-21
申请人： Marvin L. Kahn , Kuttikandathil E. Eapen
发明人： Marvin L. Kahn , Kuttikandathil E. Eapen
IPC分类号： A23B7/02 , A23B7/022 , A23B7/05 , A23F3/16 , A23G9/32 , A23G9/34 , A23G9/42 , A23L2/52 , A23L3/37 , A23L9/20 , A23L15/00 , A23L23/10 , A23L27/60 , A23G9/02
CPC分类号： A23G9/42 , A23B7/02 , A23B7/022 , A23B7/05 , A23F3/163 , A23G9/32 , A23G9/34 , A23L15/20 , A23L2/52 , A23L23/10 , A23L27/60 , A23L3/37 , A23L9/20
摘要： Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.
摘要翻译：通过控制其糖/脂肪含量制备通常保持在冷冻器温度下，但可在室温和冰箱温度下保持较长时间的水包油乳剂的微生物稳定食品。这些食物具有中等含水量并且具有足够的溶质（通常为糖）以提供抑菌作用。所使用的糖主要是低分子量，另外提供显着的凝固点抑制。由于其耐结晶性，优选果糖，葡萄糖或其组合，导致低温下的表观硬度。最后，如果产品的脂肪含量至少部分不饱和，则产品在冷冻室和室温下可以更容易地保持柔软。

69. 发明授权

US4333959A Decholesterization of egg-yolk 失效
标题翻译：蛋黄脱蛋白
公开(公告)号：US4333959A
公开(公告)日：1982-06-08
申请号：US190975
申请日：1980-09-26
申请人： Umberto Bracco , Jean-Louis Viret
发明人： Umberto Bracco , Jean-Louis Viret
IPC分类号： A23L5/20 , A23L15/00 , A23L1/32
CPC分类号： A23L15/00 , A23L5/23 , A23V2002/00
摘要： A process of reducing the amount of cholesterol in egg-yolk which comprises reducing the pH of fresh wet egg-yolk to destabilize the emulsion, treating the destabilized emulsion with an edible oil to form a fine dispersion and centrifuging the dispersion to separate the egg-yolk phase from the oil-phase.
摘要翻译：一种降低蛋黄中胆固醇含量的方法，其包括降低新鲜的湿蛋黄的pH以使乳液不稳定，用食用油处理不稳定的乳液以形成细分散体并离心分散体，蛋黄相从油相。

70. 发明授权

US4313967A Intermediate-moisture frozen foods 失效
标题翻译：中等水分冷冻食品
公开(公告)号：US4313967A
公开(公告)日：1982-02-02
申请号：US125516
申请日：1980-03-14
申请人： Marvin L. Kahn , Kuttikandathil E. Eapen
发明人： Marvin L. Kahn , Kuttikandathil E. Eapen
IPC分类号： A23B7/02 , A23B7/022 , A23B7/05 , A23B7/08 , A23F3/16 , A23G9/32 , A23G9/34 , A23G9/42 , A23L2/52 , A23L3/37 , A23L9/20 , A23L15/00 , A23L23/10 , A23L27/60 , A23L3/00
CPC分类号： A23G9/42 , A23B7/02 , A23B7/022 , A23B7/05 , A23B7/08 , A23F3/163 , A23G9/32 , A23G9/34 , A23L15/20 , A23L2/52 , A23L23/10 , A23L27/60 , A23L3/37 , A23L9/22 , A23L9/24
摘要： Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.
摘要翻译：通常保持在冷冻室温度但可在室温和冰箱温度下保持较长时间的微生物稳定的现在结晶的食物具有中等含水量并且具有足够的溶质（通常为糖）以提供AW 为约0.08至约0.93。由于其耐结晶性，优选果糖，葡萄糖或其组合，导致低温下的表观硬度。食物与已经注入溶质的水果混合，以取代水果的一部分含水量。

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