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1. 发明授权

US07556833B2 Cheese flavoring systems prepared with bacteriocins 有权
标题翻译：用细菌素制成的芝士调味系统
公开(公告)号：US07556833B2
公开(公告)日：2009-07-07
申请号：US10723257
申请日：2003-11-26
申请人： Benjamin E. Dias , Chad David Galer , James William Moran , Rathna Koka
发明人： Benjamin E. Dias , Chad David Galer , James William Moran , Rathna Koka
IPC分类号： A23C9/12
CPC分类号： A23C19/0328 , A23C19/032 , A23L27/206
摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
摘要翻译：一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。通过添加细菌素源作为发酵过程的一部分，通过加入细菌素来获得稳定的调味体系，其加速了一种或多种其风味成分中的风味发展所需的发酵时间，并且在一个实施方案中加速了至少其硫磺切屑组分。因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

2. 发明授权

US5933497A Apparatus and method for controlling access to software 失效
标题翻译：用于控制软件访问的装置和方法
公开(公告)号：US5933497A
公开(公告)日：1999-08-03
申请号：US11042
申请日：1993-01-29
申请人： Robert Carl Beetcher , Michael Joseph Corrigan , Francis Joseph Reardon, Jr. , James William Moran
发明人： Robert Carl Beetcher , Michael Joseph Corrigan , Francis Joseph Reardon, Jr. , James William Moran
IPC分类号： G06F21/22 , G06F1/00 , G06F9/445 , G06F21/00 , H04L9/00
CPC分类号： G06F21/121
摘要： Software is distributed without entitlement to run, while a separately distributed encrypted entitlement key enables execution of the software. The key includes the serial number of the computer for which the software is licensed, together with a plurality of entitlement bits indicating which software modules are entitled to run on the machine. A secure decryption mechanism contained on the computer fetches its serial number and uses it as a key to decrypt the entitlement information, which is then stored in a product lock table in memory. The distributed software contains a plurality of entitlement verification triggers. Each trigger is a single machine instruction in the object code, identifying a product number of the software module. When a trigger is encountered during execution, the computer checks the product lock table entry corresponding to the product number of the software. If the product is entitled to run, execution continues normally; otherwise execution is aborted. Because this verification involves only a single machine instruction, it can be done with virtually no impact to overall system performance. As a result, it is possible to place a substantial number of such entitlement verification triggers in the object code, making it virtually impossible for someone to alter the code by "patching" the triggers. The triggering instruction may alternatively perform some useful work in parallel with entitlement verification.
摘要翻译：软件分发无权运行，而单独分发的加密授权密钥可以执行软件。密钥包括软件许可的计算机的序列号，以及指示哪些软件模块有权在机器上运行的多个授权位。包含在计算机上的安全解密机制提取其序列号并将其用作解密权利信息的密钥，然后存储在存储器中的产品锁定表中。分布式软件包含多个授权验证触发器。每个触发器是目标代码中的单个机器指令，标识软件模块的产品编号。在执行期间遇到触发器时，计算机将检查与软件产品编号对应的产品锁定表项。如果产品有权运行，执行继续正常; 否则执行中止。因为该验证仅涉及单个机器指令，所以可以对整个系统性能几乎没有影响。因此，可以将大量这样的授权验证触发器放置在目标代码中，使得几乎不可能通过“修补”触发器来改变代码。触发指令也可以与授权验证并行地执行一些有用的工作。

3. 发明授权

US06406724B1 Natural biogenerated cheese flavoring system 有权
标题翻译：天然生物发酵奶酪调味系统
公开(公告)号：US06406724B1
公开(公告)日：2002-06-18
申请号：US09659459
申请日：2000-09-12
申请人： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
发明人： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
IPC分类号： A23C912
CPC分类号： A23L27/25 , A23L27/206
摘要： A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles. The flavor concentrates can also be used as a natural flavoring system in other food products.
摘要翻译：提供天然的生物发酵乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪。更具体地，本发明的奶酪调味系统含有硫磺切屑调味成分，奶油质调味成分和芝士风味成分。这些调味组分中的每一种都可以用作具有其自身特定风味特征和/或特征的风味构成块。使用这些调味组分的各种组合，可以生产具有各种风味的奶酪。使用组合物（例如特定酶，培养物和添加剂）和设计用于提供具有特定风味特征和/或特征的调味组分的工艺条件，由高度浓缩的牛奶底物单独制备调味组分。风味浓缩物可用于加工奶酪，加工奶酪类产品或其他奶酪以产生具有所需风味特征的非常不同的奶酪。风味浓缩物也可以用作其他食品中的天然调味剂系统。

4. 发明授权

US06242016B1 Rapid method for manufacture of grated parmesan cheese 有权
标题翻译：用于制造磨碎的帕尔玛干酪的快速方法
公开(公告)号：US06242016B1
公开(公告)日：2001-06-05
申请号：US09365346
申请日：1999-07-30
申请人： David Webb Mehnert , James William Moran , Gary W. Trecker
发明人： David Webb Mehnert , James William Moran , Gary W. Trecker
IPC分类号： A23C912
CPC分类号： C12Y301/01003 , A23C19/0285 , A23C19/086
摘要： In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate. The retentate is then fermented with a combination of lactic acid cultures, a flavor culture, and a lipase enzyme. The fermentation is carried out at a temperature between about 90 and about 120° F. The fermented retentate is then evaporated to a solids level desired in the finished dry grated Parmesan cheese, which is generally in the range of from about 18 to about 24 percent moisture. A clotting agent is added to the fermented retentate immediately before the initiation of the evaporation step. Evaporation is preferably carried out in a drum drier under quiescent conditions. The Parmesan cheese is removed from the drum drier and is transferred to a disintegrator, such as a Fitz mill, to provide a grated Parmesan cheese product. The grated Parmesan cheese may be then blended with an anticaking material and an antimycotic material prior to packaging for consumer use without further aging or curing.
摘要翻译：根据本发明的方法，干磨的帕尔马干酪颗粒由牛奶制成。牛奶的脂肪水平标准化到约2.0％。通过超滤和渗滤对牛奶进行膜处理以提供渗余物。然后用乳酸培养物，风味培养物和脂肪酶的组合发酵保留物。发酵在约90℃和约120°F之间的温度下进行。然后将发酵的渗余物蒸发至成品干燥的帕列美干酪中所需的固体含量，其通常为约18至约24％湿气。在蒸发步骤开始之前将凝结剂加入到发酵的滞留物中。蒸发优选在静止条件下在鼓式干燥器中进行。将巴马干酪从滚筒式干燥器中取出并转移至粉碎机，例如Fitz磨机，以提供磨碎的帕尔马干酪产品。然后将磨碎的帕尔马干酪与防粘材料和抗真菌材料混合，然后在包装之前进行消费者使用，无需进一步老化或固化。

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