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1. 发明授权

US5194276A Method for rapidly producing stable flour from newly harvested wheat 失效
标题翻译：从新收获的小麦快速生产稳定的鱼的方法
公开(公告)号：US5194276A
公开(公告)日：1993-03-16
申请号：US771341
申请日：1991-10-04
申请人： R. Carl Hoseney , Jon M. Faubion , Kantha Shelke
发明人： R. Carl Hoseney , Jon M. Faubion , Kantha Shelke
IPC分类号： A21D6/00 , A23L7/10 , A23L7/196 , B02B1/08
CPC分类号： A21D6/00 , A23L7/196 , A23L7/198 , B02B1/08
摘要： The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest. The method of the present invention permits elimination of this aging process yet produces a flour having desirable baking characteristics.
摘要翻译：本发明涉及从新收获的小麦籽粒生产小麦粉的方法。从收获中直接收获的颗粒用水分处理以将胚乳的水分含量提高至比原始水平至少约4至5重量％的水平，从而产生水合的小麦籽粒。然后将水合的小麦籽粒快速干燥至接近新收获的小麦籽粒原始水平的水分含量以产生可以有效碾磨的谷物。经处理的颗粒的研磨产生比从未收获的根据本发明加工的新收获的小麦产生的小麦粉更可接受和期望的小麦粉。谷物从新收获的状态迅速转化为更可碾碎的状态，显示了研磨粉快速水化的能力的增加。新收获的谷物通常在收获后的前两三个月增加其水合能力。本发明的方法可以消除这种老化过程，同时产生具有所需烘焙特性的面粉。

2. 发明授权

US10065193B2 Processing of grains and the like 有权
公开(公告)号：US10065193B2
公开(公告)日：2018-09-04
申请号：US11920105
申请日：2006-05-08
申请人： James P. Yates , Charles A. Amold , Jeffrey A. Gwirtz , R. Carl Hoseney , Melva Hahn
发明人： James P. Yates , Charles A. Amold , William E. Hahn , Jeffrey A. Gwirtz , R. Carl Hoseney
IPC分类号： B02C9/00 , B02C19/00 , B02C19/18 , A23L7/10
摘要： Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated.

3. 发明授权

US5035904A Starch-based products for microwave cooking or heating 失效
标题翻译：用于微波炉烹饪或加热的基于淀粉的产品
公开(公告)号：US5035904A
公开(公告)日：1991-07-30
申请号：US571041
申请日：1990-07-30
申请人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
发明人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
IPC分类号： A21D2/02 , A21D2/14 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
CPC分类号： A21D2/02 , A21D2/145 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
摘要： The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
摘要翻译：本发明提供了用于降低微波煮熟或加热的面包样产品中的微波诱导韧性和/或硬度的处理装置。本发明允许维持产品的身份和韧性和/或坚固度的降低，而不管产品在没有处理装置的情况下会表现出如何的韧性或坚固性。处理装置包括添加的试剂以及用于降低韧性和/或硬度的加工步骤。

4. 发明申请

US20100021611A1 Processing of grains and the like 审中-公开
标题翻译：加工谷物等
公开(公告)号：US20100021611A1
公开(公告)日：2010-01-28
申请号：US11920105
申请日：2006-05-08
申请人： James P. Yates , Charles A. Amold , William E. Hahn , Melva Hahn , Jeffrey A. Gwirtz , R. Carl Hoseney
发明人： James P. Yates , Charles A. Amold , William E. Hahn , Melva Hahn , Jeffrey A. Gwirtz , R. Carl Hoseney
IPC分类号： A21D2/00 , B02B5/00
CPC分类号： B02C9/00 , A23L7/198 , B02C19/005 , B02C19/18
摘要： Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated.
摘要翻译：用于处理谷物等的方法和通过这种处理产生的产品，本发明在优选实施例中将全部颗粒或部分颗粒照射到高速流体流中的快速压力和方向变化，以瞬时改变作用在其上的力。具有低淀粉值损失的粒径减小的面粉产生，本发明的加工也可以使粉末粉碎等添加剂均匀混合。根据本发明的加工颗粒具有抗变质和聚集的作用。根据本发明可以生产全粒面粉和白面粉。麸皮，胚芽和胚乳也可以分离。

5. 发明授权

US06482454B2 Microwaveable bread products 失效
标题翻译：微波炉面包产品
公开(公告)号：US06482454B2
公开(公告)日：2002-11-19
申请号：US09782698
申请日：2001-02-13
申请人： R. Carl Hoseney , Rebecca Ann Miller , Sukh Bassi , Clodualdo C. Maningat
发明人： R. Carl Hoseney , Rebecca Ann Miller , Sukh Bassi , Clodualdo C. Maningat
IPC分类号： A21D200
CPC分类号： A21D8/06 , A21D2/265
摘要： Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios of from about 1.1-2.3, such ratio adjustment is preferably accomplished by the addition of a gliadin-rich preparation into the starting doughs, typically at levels of from about 1-6% (fwb).
摘要翻译：提供面包和类似的小麦面粉产品，其经受微波加热时韧性降低。产品由基于面粉的发酵面团制成，这些面团已经将麦醇溶蛋白：谷蛋白比例调节为约1.1-2.3，这种比例调整优选通过在起始面团中加入富含麦醇溶蛋白的制剂来实现，通常为约1-6％（fwb）。

6. 发明授权

US4377601A Method of removing hulls from brewer's spent grain 失效
标题翻译：从啤酒花粉中除去外壳的方法
公开(公告)号：US4377601A
公开(公告)日：1983-03-22
申请号：US299511
申请日：1981-09-04
申请人： Patrick C. Dreese , R. Carl Hoseney
发明人： Patrick C. Dreese , R. Carl Hoseney
IPC分类号： A21D13/02 , A23L7/10 , A23B4/04
CPC分类号： A21D13/02 , A23L7/115
摘要： Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains the hulls and permits the bran to pass through. An improved method of making bread with bran which comprises thoroughly mixing the bran with oil and surfactant before adding the other bread ingredients is also described.
摘要翻译：通过在具有约2.5至约4.0的差值的紧密设置的辊式粉碎机中干燥和研磨BSG，然后将经研磨的混合物通过36号轻金属丝筛，从而保持壳体中的船体（BSG）船体并允许麸皮通过。还描述了一种改进的用麸皮制作面包的方法，其中包括在加入其他面包成分之前将麸皮与油和表面活性剂充分混合。

7. 发明授权

US3954809A Preparation of l-ascorbate 2-sulfate from l-ascorbic acid 失效
标题翻译：从1-抗坏血酸制备1-抗坏血酸2-硫酸盐
公开(公告)号：US3954809A
公开(公告)日：1976-05-04
申请号：US325652
申请日：1973-01-22
申请人： Charles W. Deyoe , Paul A. Seib , R. Carl Hoseney
发明人： Charles W. Deyoe , Paul A. Seib , R. Carl Hoseney
IPC分类号： C07D307/62
CPC分类号： C07D307/62
摘要： A method is provided for the synthesis of L-ascorbate 2-sulfate compounds and salts thereof which comprises reacting L-ascorbic acid or the salts thereof of the formula ##EQU1## WHERE Z represents hydrogen or a cation capable of bonding with L-ascorbic acid, and n.sub.1 is the valence of Z, with a base-sulfur trioxide complex of the formula ##EQU2## where A represents a tertiary amine, tertiary amide, ether or thioether, the reaction being carried out in a compatible solvent and in the presence of sufficient base to render the C.sub.2 hydroxyl of the L-ascorbic acid more ionized than the C.sub.5 and C.sub.6 hydroxyls thereof. The process effects quantitative conversion of L-ascorbic acid to L-ascorbate 2-sulfate, and pure compounds of the latter are isolated in good yields. Such compounds have been found to act as stable vitamin C sources in food systems or the like.
摘要翻译：提供了用于合成L-抗坏血酸盐2-硫酸盐化合物及其盐的方法，其包括使L-抗坏血酸或其式为H 2 -C-OH | HC-OH | O || HC | ANGLE C = O | C = C || Z-OOH n1其中Z表示氢或能与L-抗坏血酸键合的阳离子，n1是Z的化合价，其中式O的碱式 - 三氧化硫复合物是平行A： S = O PARALLEL O其中A表示叔胺，叔酰胺，醚或硫醚，反应在相容的溶剂中并在足够的碱存在下进行，使L-抗坏血酸的C2羟基比其C5和C6羟基。该过程影响L-抗坏血酸定量转化为L-抗坏血酸2-硫酸酯，后者的纯化合物以良好的产率分离。已经发现这些化合物在食品系统等中起着稳定的维生素C来源的作用。

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