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1. 发明授权

US4623549A Dry instant food composition 失效
标题翻译：干燥速食食品组成
公开(公告)号：US4623549A
公开(公告)日：1986-11-18
申请号：US832094
申请日：1986-02-20
申请人： Judy L. Katt , Carl O. Moore , James E. Eastman
发明人： Judy L. Katt , Carl O. Moore , James E. Eastman
IPC分类号： A23L1/0522 , A23L1/187 , A23L1/22
CPC分类号： A23L9/10 , A23L29/219 , Y10S426/804
摘要： A dry instant dessert mix composition containing a cold water swelling hydroxypropylated granular starch component, a non-starch saccharide bulking and/or sweetener agent and a high intensity sweetener, which can be readily dispersed and hydrated in cold liquids. The dry mix composition is particularly advantageous in that it can be formulated to provide a reduced calorie dessert mix composition.
摘要翻译：一种含有冷水溶胀羟丙基化颗粒淀粉组分，非淀粉糖膨胀和/或增甜剂和高强度甜味剂的干燥速溶甜点混合物组合物，其可以容易地在冷液中分散和水合。干混合物组合物是特别有利的，因为其可配制成提供低热量甜点混合物组合物。

2. 发明授权

US4225627A Demolding confections with steam 失效
标题翻译：用蒸汽脱泡甜点
公开(公告)号：US4225627A
公开(公告)日：1980-09-30
申请号：US1627
申请日：1979-01-08
申请人： Carl O. Moore
发明人： Carl O. Moore
IPC分类号： A23G3/00 , A23G3/02 , A23G3/42 , A23L1/236
CPC分类号： A23G3/42 , A23G3/0284
摘要： In the demolding of confectionery products (especially high-amylose candy recipes) steam pressure, which is applied between the surface of the mold and molded confectionery product, can be effectively employed to expel the product from a fixed or permanent mold. The steam pressure effectively functions as a self-lubricating and self-dissipating agent which cleanly separates the molded confection from the mold. Temporary chemical release or permanent release coating agents are not needed.
摘要翻译：在糖果产品（特别是高直链淀粉糖配方）的脱模中，可以有效地使用在模具表面和模制的糖果产品之间施加的蒸汽压力来从固定或永久模具中排出产品。蒸汽压力有效地作为自动润滑和自耗散剂，将模制甜点与模具完全分离。不需要临时化学释放或永久释放涂层剂。

3. 发明授权

US5626896A Method for making liquid-centered jelly candies 失效
标题翻译：制作以液体为中心的果冻糖果的方法
公开(公告)号：US5626896A
公开(公告)日：1997-05-06
申请号：US353449
申请日：1994-12-09
申请人： Carl O. Moore , James R. Dial
发明人： Carl O. Moore , James R. Dial
IPC分类号： A23G3/00 , A23G3/20 , A23G3/42 , A23G3/54
CPC分类号： A23G3/42 , A23G3/2007 , A23G3/54 , A23G3/545
摘要： Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard candy pellet is centered on the jelly candy in each of the half full molds. A second deposit of warm jelly candy is filled over the pellets completing the candy pieces. The candy is cured at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During which time, moisture from the jelly candy migrates to and liquifies each candy pellet forming the liquid-centered jelly candy.The completed candy pieces are cured in the molds at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During the curing process, the moisture from the jelly migrates into and liquifies the sugar paste forming a liquid-centered jelly candy.
摘要翻译：要求液体中心的果冻糖果和制造方法。在本发明中，果冻糖果被加工成约25-30％的水分含量，并且淀积在淀粉模具中至一半的水平。一个小硬糖丸子由糖，颜色，风味和酸化剂制成。硬糖颗粒以每个半满模具中的果冻糖为中心。将第二批温热的果冻糖浆填满完成糖果的颗粒。糖约在约130°F至约140°F下固化约24-48小时。在此期间，来自果冻糖果的水分移动并液化形成液体中心果冻糖果的每个糖果丸。完成的糖果块在模具中在约130°F至约140°F下固化约24-48小时。在固化过程中，来自果冻的水分迁移到糖浆中并液化，形成液体中心的果冻糖果。

4. 依法登记的发明

USH1322H Method for manufacturing dextrose grained confections 失效
标题翻译：制造葡萄糖颗粒糖果的方法
公开(公告)号：USH1322H
公开(公告)日：1994-06-07
申请号：US818657
申请日：1992-01-08
申请人： Carl O. Moore , James R. Dial , Loretta A. Heagy
发明人： Carl O. Moore , James R. Dial , Loretta A. Heagy
IPC分类号： A23G3/00 , A23G3/02 , A23G3/36 , A23G3/38 , A23G3/42 , A23G3/52
CPC分类号： A23G3/36 , A23G3/0205 , A23G3/368 , A23G3/38 , A23G3/42 , A23G3/52
摘要： A method of manufacturing dextrose grained confections is provided. The confections are prepared from a high solids syrup comprised of dextrose and fructose, said syrup being supersaturated with respect to dextrose. The method comprises seeding said syrup with dextrose seed crystals and allowing dextrose to crystallize from said syrup onto said dextrose seed crystals to produce a dispersion of dextrose microcrystals dispersed in the liquid phase of said syrup. The resulting dispersion of microcrystals is incorporated into a comestible article in which moisture transfer from the dispersion to the surrounding environment is limited. The comestible article is stable upon storage because the amount of fructose in said syrup is insufficient to prohibit the formation of said microcrystals of dextrose, but is sufficient to maintain the stability of said liquid phase during said storing.

5. 发明授权

US5258199A Chocolate-flavored confections and method for manufacturing 失效
标题翻译：巧克力风味糖果和制造方法
公开(公告)号：US5258199A
公开(公告)日：1993-11-02
申请号：US752347
申请日：1991-08-30
申请人： Carl O. Moore , James R. Dial
发明人： Carl O. Moore , James R. Dial
IPC分类号： A21D13/08 , A23G3/00 , A23G3/40 , A23G3/42
CPC分类号： A23G3/42 , A21D13/08 , A23G3/40
摘要： Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight of an aqueous syrup comprised of a crystallizable saccharide, said aqueous syrup being supersaturated with respect to said crystallizable saccharide, a minor amount by weight of defatted cocoa powder, a minor amount by weight of said crystallizable saccharide in crystalline form, and a minor amount by weight of an instant starch having a cold-water solubility of greater than 50 weight percent (and preferably a fat content of less than 0.25 weight percent), the amount of water in said aqueous syrup being insufficient to dissolve a major portion of said minor amount of instant starch. The morsels are then prepared by dividing said mixture into separate portions and forming said portions into discrete morsels in an environment which allows crystallizable saccharide to crystallize from said syrup onto said crystallizable saccharide in crystalline form. The chocolate-flavored morsels can be used in baked goods, particularly in cookies, to provide a chocolate-flavored morsel as a flavoring ingredient without adding fat to the baked good.
摘要翻译：提供基本上不含脂肪的巧克力风味小麦及其制备方法。通过首先制备由主要量的由可结晶糖组成的水性糖浆组成的混合物，所述水性糖浆相对于所述可结晶糖过饱和，少量重量的脱脂可可粉，次要的结晶形式的所述可结晶糖的重量百分数，以及少量重量的冷水溶解度大于50重量％（优选脂肪含量小于0.25重量％）的速溶淀粉的量，所述水性糖浆中的水不足以溶解所述少量的速溶淀粉的主要部分。然后通过将所述混合物分成单独的部分并将所述部分形成离散的小块，使得可结晶糖从所述糖浆结晶到结晶形式的所述可结晶糖上，制备小片。巧克力风味的小麦可以用于烘焙食品，特别是饼干中，以提供巧克力香料作为调味成分，而不向烘焙食品中添加脂肪。

6. 发明授权

US4704293A Gel confections 失效
标题翻译：凝胶甜食
公开(公告)号：US4704293A
公开(公告)日：1987-11-03
申请号：US913427
申请日：1986-09-30
申请人： Carl O. Moore , Cheryl Brown
发明人： Carl O. Moore , Cheryl Brown
IPC分类号： A23G3/00 , A23G3/42 , A23G3/48 , A23L1/0522 , A23L1/072
CPC分类号： A23G3/48 , A23G3/42 , A23L21/18 , A23L29/212
摘要： A process for preparing a gel confection comprises: (a) heating a first component comprising sugar, water, and a first gelling agent under conditions which activate the first gelling agent; (b) preparing a second component comprising a second gelling agent which is a granular, nonbirefringent cold-water-swelling starch under conditions which prevent activation of the second gelling agent; (c) mixing the first component and the second component under conditions which activate the second gelling agent; (d) obtaining the desired mixture viscosity for forming; and (e) forming the mixture into the desired shape.
摘要翻译：制备凝胶甜食的方法包括：（a）在活化第一胶凝剂的条件下加热包含糖，水和第一胶凝剂的第一组分; （b）在防止第二胶凝剂活化的条件下，制备包含第二胶凝剂的第二组分，其为颗粒状，非双折射冷水溶胀淀粉; （c）在激活第二胶凝剂的条件下混合第一组分和第二组分; （d）获得所需的混合物粘度用于成型; 和（e）将所述混合物形成所需形状。

7. 发明授权

US3956515A Edible starch batters 失效
标题翻译：食用淀粉糊
公开(公告)号：US3956515A
公开(公告)日：1976-05-11
申请号：US458377
申请日：1974-04-05
申请人： Carl O. Moore , Hsiung Cheng , Robert V. Schanefelt
发明人： Carl O. Moore , Hsiung Cheng , Robert V. Schanefelt
IPC分类号： A23L1/00 , A23L1/0522 , B65B55/00
CPC分类号： A23L29/219 , A23L29/212 , A23P20/12 , A23P2020/251
摘要： Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.
摘要翻译：通过采用新的面糊淀粉系统，可获得可应用于食品（例如鸡），面包屑，冷冻并随后油炸成高品质油炸面包产品的淀粉糊。糊状淀粉由未凝胶化的冷水膨胀淀粉和凝胶化点高于125°F的淀粉颗粒组成。将淀粉糊剂配制在水性介质（例如低于120°F）中，以提供含有未溶胀淀粉的糊剂系统颗粒均匀地分散在高度溶胀的非双折射水合淀粉颗粒的粘合基质中。

8. 依法登记的发明

USH1527H Reduced fat extrudable confections and method for manufacture 失效
标题翻译：减脂脂肪可挤压糖果和制造方法
公开(公告)号：USH1527H
公开(公告)日：1996-04-02
申请号：US254962
申请日：1994-06-07
申请人： Carl O. Moore
发明人： Carl O. Moore
IPC分类号： A21D13/06 , A21D13/08 , A23G1/00 , A23G1/20 , A23G1/36 , A23G3/00 , A23G3/02 , A23G3/40 , A23G3/42 , A23G3/54
CPC分类号： A21D13/068 , A23G1/202 , A23G1/36 , A23G3/0242 , A23G3/40 , A23G3/42 , A23G3/54
摘要： Reduced fat (fat contents range from about 5% to about 20%) confectionery morsels and bars and a method for their preparation are provided. The confection is manufactured by mixing a syrup component comprising a major amount by weight of a crystallizable saccharide and minor amounts by weight of water and emulsifier; with a flavoring component comprising a major amount by weight of flavoring and a minor amount by weight of fat; and a seeding component comprising a major amount by weight of starch and fat and minor amounts by weight of finely milled saccharide and emulsifier. The confection has the proper consistency for shaping with extrusion methods due to crystal formation, starch hydration, and moisture content.
摘要翻译：提供了减少的脂肪（脂肪含量在约5％至约20％之间）糖食和酒吧及其制备方法。糖果通过混合包含主要量的可结晶糖和少量重量的水和乳化剂的糖浆组分来制备; 其具有包含主要量的调味剂和少量脂肪重量的调味成分; 和包含主要量的淀粉和脂肪以及少量重量的细磨的糖和乳化剂的接种组分。由于晶体形成，淀粉水化和水分含量，糖果具有适当的挤压成型一致性。

9. 发明授权

US4913924A Process for manufacturing gel pieces 失效
标题翻译：制造凝胶片的工艺
公开(公告)号：US4913924A
公开(公告)日：1990-04-03
申请号：US154155
申请日：1988-02-09
申请人： Carl O. Moore
发明人： Carl O. Moore
IPC分类号： A23G3/00 , A23G3/02 , A23G3/36 , A23G3/42 , A23L1/0522
CPC分类号： A23G3/36 , A23G3/0226 , A23G3/0242 , A23G3/42 , A23L29/212
摘要： This invention provides a continuous process of preparing a formed gel piece by deaeration and hydration of a flowable mixture, cooling said flowable mixture to a formable viscosity in an extruder, and forming of the resulting formable mixture upon exit from the extruder. This process gives a gel confection product that is equivalent to that produced by the Mogul system but which avoids the extended batch drying times of the Mogul system. This invention also provides a new apparatus and method for extruding gel pieces as well as a new apparatus and method for injection molding gel pieces.
摘要翻译：本发明提供了通过可流动混合物的脱气和水合制备形成的凝胶片的连续方法，将挤出机中的可流动混合物冷却至可成形粘度，并在从挤出机出来时形成所得到的可成形混合物。该方法给出了与Mogul系统相同的凝胶甜食产品，但是避免了Mogul系统的延长批量干燥时间。本发明还提供了一种用于挤出凝胶片的新装置和方法，以及用于注射凝胶片的新装置和方法。

10. 发明授权

US3949104A Starch containing concentrates 失效
标题翻译：含有浓缩物的淀粉
公开(公告)号：US3949104A
公开(公告)日：1976-04-06
申请号：US542150
申请日：1975-01-20
申请人： Hsiung Cheng , Carl O. Moore
发明人： Hsiung Cheng , Carl O. Moore
IPC分类号： C08B30/00 , A23C9/154 , A23G9/52 , A23L1/0522 , A23L1/187 , A23L1/40 , C08L3/00 , A23L1/195
CPC分类号： C08L3/00 , A23C9/1544 , A23G9/52 , A23L23/10 , A23L29/212 , A23L9/10 , A23G2200/06
摘要： The invention encompasses intermediate, starch-containing products in which the starch thickening capacity is inhibited by an aqueous dispersant system. These intermediate products can be readily converted into a starch thickened end-product by combining the intermediate product with additives which dissipate the inhibitory effect of the aqueous dispersant. The intermediate products may be provided as a concentrate which contains cold-water swelling starch granules suspended in an aqueous media adapted to effectively maintain the starch granules in an unswollen form. The intermediate products may be suitably formulated with all the desired recipe ingredients except the amount of water needed to convert it into a starch thickened end-product.
摘要翻译：本发明包括其中淀粉增稠能力被水性分散剂体系抑制的中等含淀粉的产品。这些中间产物可以通过将中间产物与消耗水性分散剂的抑制作用的添加剂组合而容易地转化成淀粉增稠的最终产物。中间产物可以作为浓缩物提供，其含有悬浮在水性介质中的冷水膨胀淀粉颗粒，其适于有效地将淀粉颗粒保持在未溶胀的形式。中间产物可以适当地配制所有所需的配方成分，除了将其转化成淀粉加厚的最终产品所需的水量。

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