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1. 发明授权

US5584263A Pet food dish elevating assembly 失效
标题翻译：宠物食物盘升降组件
公开(公告)号：US5584263A
公开(公告)日：1996-12-17
申请号：US531418
申请日：1995-09-21
申请人： James E. Sexton
发明人： James E. Sexton
IPC分类号： A01K5/01 , A01K5/02
CPC分类号： A01K5/0114
摘要： A pet food dish elevating assembly comprising: a main housing unit formed as a generally rectangular shaped box with an essentially hollow interior, a front face and opposing sidewalls, the interior including an electrically powered motor and two large buttons operatively coupled to the motor, the buttons extending through the front face, an axle being rotatably coupled within the side walls and including at least two axle sprockets, a motor sprocket extending from the motor and coupled to a first axle sprocket by a horizontal chain, activation of the motor causing the motor sprocket to rotate thereby rotating the axle of the apparatus; and at least one vertical leg coupled to the main housing unit, a vertical chain being positioned within a leg and around a second axle sprocket, a tray formed in a generally L-shaped configuration being coupled to the vertical chain, a user depressing a first button to move the tray upwardly, a user depressing a second button to move the tray downwardly.
摘要翻译：一种宠物食物盘升降组件，包括：主壳体单元，其形成为具有基本上中空的内部的大致矩形形状的箱体，前表面和相对的侧壁，所述内部包括电动马达和可操作地联接到马达的两个大按钮，按钮，其延伸穿过前表面，轴可旋转地联接在侧壁内并且包括至少两个轴链轮，从马达延伸并通过水平链连接到第一轴链轮的马达链轮，致动马达链轮旋转，从而旋转设备的轴; 以及耦合到所述主壳体单元的至少一个垂直腿，定位在腿部内并且围绕第二轴链轮的垂直链条，形成为大致L形构造的托盘，其联接到所述垂直链条，使用者按下第一按钮向上移动托盘，用户按下第二个按钮向下移动托盘。

2. 发明授权

US4978544A Flour-based foodstuffs with improved texture 失效
标题翻译：基于面粉的食品质地好转
公开(公告)号：US4978544A
公开(公告)日：1990-12-18
申请号：US216032
申请日：1988-07-07
申请人： James E. Sexton
发明人： James E. Sexton
IPC分类号： A21D2/26 , A21D6/00 , A21D8/06 , A21D13/00
CPC分类号： A21D8/06 , A21D13/0067 , A21D2/26 , A21D6/001
摘要： Flour-based foodstuffs capable of forming a desirable flaky texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the dough.
摘要翻译：通过在整个面粉中分别加入有效量的对水的亲和力低的蛋白质来制造面团，从而产生能够在微波炉烹饪时形成理想的片状纹理的基于面粉的食品。

3. 发明授权

US4929455A Flour-based pot pie crusts with improved texture 失效
标题翻译：基于面粉的锅馅饼皮质地改善
公开(公告)号：US4929455A
公开(公告)日：1990-05-29
申请号：US216031
申请日：1988-07-07
申请人： James M. Connaughton, Jr. , James E. Sexton , James A. Hegener
发明人： James M. Connaughton, Jr. , James E. Sexton , James A. Hegener
IPC分类号： A21D2/26 , A21D8/06 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0022 , A21D2/264 , A21D8/06
摘要： Flour-based pot pies capable of forming a desirable flaky crust texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the crust dough.
摘要翻译：通过在整个面粉中分别加入有效量的对水的亲和力低的蛋白质来制造面团面团，产生能够在微波炉烹饪时形成理想的片状结皮纹理的面粉锅。

4. 发明授权

US4490400A Spoonable tomato product and method of making the same 失效
标题翻译：番茄制品及其制作方法
公开(公告)号：US4490400A
公开(公告)日：1984-12-25
申请号：US454147
申请日：1982-12-29
申请人： Norman P. F. Duncan , James E. Sexton
发明人： Norman P. F. Duncan , James E. Sexton
IPC分类号： A23L27/60 , A23L1/24
CPC分类号： A23L27/63
摘要： A spoonable tomato product and method of making the same comprising a water-in-oil emulsion component and a natural pulpy tomato solids component wherein said components are in amounts proportioned to provide a spoonable product which is stable during use and storage. The emulsion component contains at least about 60% w/w edible oil and the tomato component contains at least about 75% w/w natural pulpy tomato solids. The natural tomato solids impart a natural grainy, pulpy texture to the spoonable product. The emulsion component formulates a water-in-oil emulsion that imparts a spoonable consistency having the characteristics and stability similar to mayonnaise. These spoonable tomato products may be stored and used for an appreciable amount of time without experiencing rapid biodegradation or serious putrefaction. Thus, these spoonable tomato products are especially suitable for use in food products for the fast food market. Also, novel methods for preparing a spoonable tomato product consisting of a natural pulpy tomato solids component and a water-in-oil component are disclosed.
摘要翻译：一种可舀取的番茄制品及其制备方法，其包含油包水乳液组分和天然的番茄固体成分，其中所述组分的量成比例，以提供在使用和储存期间稳定的可舀取的产品。乳液组分含有至少约60％w / w的食用油，番茄组分含有至少约75％w / w天然的番茄固体。天然的番茄固体赋予可舀取的产品天然颗粒状，粗糙的质感。该乳液组分制成油包水乳液，其赋予具有类似于蛋黄酱的特性和稳定性的可匙取稠度。这些可舀取的番茄制品可以储存和使用相当多的时间，而不会经历快速的生物降解或严重的腐败。因此，这些可舀取的番茄产品特别适用于快餐市场的食品。另外，公开了一种用于制备由天然的番茄固体成分和油包水组分组成的可勺番茄产品的新方法。

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