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1. 外观设计

USD330312S Covered container 失效
公开(公告)号：USD330312S
公开(公告)日：1992-10-20
申请号：US628728
申请日：1990-12-14
申请人： JoEllen N. Narsutis
设计人： JoEllen N. Narsutis

2. 发明授权

US5511684A Container with movable bottom portion for dispensing contents 失效
标题翻译：具有可移动底部的容器用于分配内容物
公开(公告)号：US5511684A
公开(公告)日：1996-04-30
申请号：US296732
申请日：1994-08-26
申请人： Edmund A. Weaver, Jr.
发明人： Edmund A. Weaver, Jr.
IPC分类号： B65D17/34 , B65D25/20 , B65D25/38 , B65D85/78 , B65D23/00
CPC分类号： B65D25/20 , B65D25/38 , B65D85/78
摘要： A container assembly includes a plastic tub having a flexible sidewall which allows a bottom wall of the tub to be pushed toward the tub upper end, to dislodge contents of the container assembly. An outer housing surrounds the tub sidewall and is joined to the upper end of the tub.
摘要翻译：容器组件包括具有柔性侧壁的塑料桶，其允许将桶的底壁推向桶的上端，以移除容器组件的内容物。外壳围绕桶侧壁并且连接到桶的上端。

3. 发明授权

US5440027A Method for preparing saccharide fatty acid polyesters by transesterification 失效
标题翻译：通过酯交换制备糖类脂肪酸聚酯的方法
公开(公告)号：US5440027A
公开(公告)日：1995-08-08
申请号：US132106
申请日：1993-10-05
申请人： Gerry Hasenhuettl
发明人： Gerry Hasenhuettl
IPC分类号： C07H13/06 , C07H1/00 , C07H13/04
CPC分类号： C07H13/06
摘要： An improved method for the preparation of saccharide fatty acid polyesters via a two-step process is provided. In the first step, a saccharide is partially esterified so as to contain, on average, between about 1.5 to 3.5 lower acyl ester groups. In the second step, the partially esterified saccharide is reacted with a fatty acid-containing reagent (for example, fatty acids, fatty acid esters, salts of fatty acids, or fatty acid anhydrides) whereby the lower acyl ester groups and the hydroxyl groups on the partially esterified saccharide are replaced with fatty acid ester groups in a transesterification reaction to form a saccharide fatty acid polyesters. The use of a partially esterified saccharide as a reactant in the transesterification reaction allows for a more homogeneous reaction system, less caramelization or other decomposition reactions, and less low molecular weight ester by-product formation. The saccharide fatty acid polyesters, especially the sucrose fatty acid polyesters, are useful as fat substitutes or low-calorie fats in food compositions.
摘要翻译：提供了一种通过两步法制备糖类脂肪酸聚酯的改进方法。在第一步中，糖部分酯化，以便平均含有约1.5至3.5个较低酰基酯基团。在第二步中，将部分酯化的糖与含脂肪酸的试剂（例如脂肪酸，脂肪酸酯，脂肪酸的盐或脂肪酸酐）反应，由此将低级酰基酯基和羟基在部分酯化的糖在酯交换反应中被脂肪酸酯基取代，形成糖类脂肪酸聚酯。在酯交换反应中使用部分酯化的糖作为反应物允许更均匀的反应体系，较少焦糖化或其它分解反应，以及较低分子量的酯副产物形成。糖类脂肪酸聚酯，特别是蔗糖脂肪酸聚酯，可用作食品组合物中的脂肪替代物或低热量脂肪。

4. 发明授权

US5403603A Cereal cooker control method and apparatus 失效
标题翻译：谷物炊具控制方法及装置
公开(公告)号：US5403603A
公开(公告)日：1995-04-04
申请号：US120042
申请日：1993-09-10
申请人： Nancy J. McCullough , James E. Willbur , Ronald H. Keagle , Leon R. Harris
发明人： Nancy J. McCullough , James E. Willbur , Ronald H. Keagle , Leon R. Harris
IPC分类号： G05D7/06 , A23L1/00 , G01N33/00
CPC分类号： G05D7/0605
摘要： A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve, preferably a butterfly valve. The current drawn by the electric motor is monitored to sense the accumulation of cooked cereal mass at the valve. A process signal, representative of the current drawn by the motor, is compared to a reference signal, representative of a selected value representative of a current higher than that required to turn an empty auger. A control signal based on the comparison of the first signal and the reference signal is then generated to open or close the valve in response to the control signal. When the process signal drops below the reference signal, the valve is closed.
摘要翻译：控制过程和装置能够使蒸汽利用率降低的加压连续谷物烹调器和排出螺旋钻的操作。电动机通过包括快开阀，优选蝶形阀的加压区域使熟化的谷粒物质进入。监测由电动机吸出的电流，以感测在阀门处的熟麦片的积累。将表示电动机所绘制的电流的过程信号与参考信号进行比较，该参考信号表示选择的值，其表示比转动空螺旋推运器所需电流高的电流。然后产生基于第一信号和参考信号的比较的控制信号，以响应于控制信号来打开或关闭阀。当过程信号低于参考信号时，阀门关闭。

5. 发明授权

US5389393A Quick-setting dessert gel mix 失效
标题翻译：快速甜品凝胶混合
公开(公告)号：US5389393A
公开(公告)日：1995-02-14
申请号：US44342
申请日：1993-04-07
申请人： Mark V. Hembling , Lawrence T. McCarty , Julia A. Stephenson , Eva C. Szewczyk , Charles W. Bertalan , Joseph P. DeStephano
发明人： Mark V. Hembling , Lawrence T. McCarty , Julia A. Stephenson , Eva C. Szewczyk , Charles W. Bertalan , Joseph P. DeStephano
IPC分类号： A23G3/00 , A23G3/36 , A23G3/42 , A23L21/10 , A23L29/256 , A23L1/05321
CPC分类号： A23G3/36 , A23G3/42 , A23L21/10 , A23L29/256
摘要： A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches.
摘要翻译：用于生产速凝凝胶的干混合物，其具有如明胶凝胶所需的质地。混合物包含作为组分的聚集的钾或藻酸钠，附聚钙盐，甜味剂，食用酸，缓冲剂，优选抗氧化剂。甜味剂可以是糖，强糖甜味剂和/或水解淀粉。

6. 外观设计

USD355121S Cruet cap 失效
公开(公告)号：USD355121S
公开(公告)日：1995-02-07
申请号：US940702
申请日：1992-09-04
申请人： Garrett W. Kohl
设计人： Garrett W. Kohl

7. 外观设计

USD352461S Bottle 失效
公开(公告)号：USD352461S
公开(公告)日：1994-11-15
申请号：US11286
申请日：1993-07-30
申请人： Therese A. Flanagan , Angela M. De Frank
设计人： Therese A. Flanagan , Angela M. De Frank

8. 外观设计

USD352373S Stocking-shaped pasta 失效
公开(公告)号：USD352373S
公开(公告)日：1994-11-15
申请号：US13201
申请日：1993-07-12
申请人： Ricardo J. Gonzalez
设计人： Ricardo J. Gonzalez

9. 外观设计

USD351993S Beverage container 失效
公开(公告)号：USD351993S
公开(公告)日：1994-11-01
申请号：US776439
申请日：1991-10-17
申请人： Richard H. Kaufman , Theodore J. Kovacic , Hideyoshi Okita , Martin M. Bostwick , Andrew T. Kostanecki , Robert H. Brainard , Patrick B. Nolan
设计人： Richard H. Kaufman , Theodore J. Kovacic , Hideyoshi Okita , Martin M. Bostwick , Andrew T. Kostanecki , Robert H. Brainard , Patrick B. Nolan

10. 发明授权

US5356647A Method for reducing moisture loss in cooked meats 失效
标题翻译：减少熟肉中水分流失的方法
公开(公告)号：US5356647A
公开(公告)日：1994-10-18
申请号：US097529
申请日：1993-07-27
申请人： Charles R. Mason , Edward C. Coleman , Dalip K. Nayyar , Sharon R. Birney
发明人： Charles R. Mason , Edward C. Coleman , Dalip K. Nayyar , Sharon R. Birney
IPC分类号： A23L1/00 , A23L1/314 , A23L1/315
CPC分类号： A23L13/57 , A23L13/428 , A23P20/10 , A23P20/12
摘要： The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.
摘要翻译：本发明涉及一种减少煮熟肉中的水分流失的方法，并且通过用甘油涂覆肉的表面来增加施用于肉的表面的调味料的风味影响，将调味料施加到涂覆的表面上并烹饪涂覆的，经验丰富的肉。此外，本发明涉及一种涂料组合，当涂覆在肉上，然后煮熟时，将熟化的肉赋予湿润和腌制的风味，所述涂料组合由约20至约33重量％的甘油和约 67至约80重量％的调味料，其重量百分比为组合。

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