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1. 发明申请

US20110091594A1 APPARATUS AND METHOD FOR CURLED EXTRUDATE 有权
标题翻译：装置和方法进行浸出
公开(公告)号：US20110091594A1
公开(公告)日：2011-04-21
申请号：US12978705
申请日：2010-12-27
申请人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
发明人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
IPC分类号： A23P1/12 , A23P1/10
CPC分类号： A23P1/12 , A21C11/10 , A21C11/16 , A23P30/20 , A23P30/25 , B29C47/0035
摘要： An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.
摘要翻译：本文公开了一种用于生产基本螺旋形食品的设备和方法。该装置包括限定围绕中心设置成圆圈的多个孔的模具。该设备还包括设置成围绕中心旋转的至少一个切割刀片，并且可操作以在旋转期间间歇地完全穿过每个孔。该设备还包括多个切片刀片，其被设置用于围绕多个孔中的一个孔单独旋转。多个切片刀片还布置成连续延伸，而不是完全穿过该孔。该装置还包括行星联接装置，其可操作地设置成便于至少一个切割刀片与多个切片刀片之间的往复旋转。

2. 发明授权

US07883735B2 Apparatus and method for curled extrudate 有权
标题翻译：用于卷曲挤出物的装置和方法
公开(公告)号：US07883735B2
公开(公告)日：2011-02-08
申请号：US11834362
申请日：2007-08-06
申请人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
发明人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
IPC分类号： A23P1/12
CPC分类号： A23P1/12 , A21C11/10 , A21C11/16 , A23P30/20 , A23P30/25 , B29C47/0035
摘要： An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.
摘要翻译：本文公开了一种用于生产基本螺旋形食品的设备和方法。该装置包括限定围绕中心设置成圆圈的多个孔的模具。该设备还包括设置成围绕中心旋转的至少一个切割刀片，并且可操作以在旋转期间间歇地完全穿过每个孔。该设备还包括多个切片刀片，其被设置用于围绕多个孔中的一个孔单独旋转。多个切片刀片还布置成连续延伸，而不是完全穿过该孔。该装置还包括行星联接装置，其可操作地设置成便于至少一个切割刀片与多个切片刀片之间的往复旋转。

3. 发明申请

US20080032016A1 APPARATUS AND METHOD FOR CURLED EXTRUDATE 有权
标题翻译：装置和方法进行浸出
公开(公告)号：US20080032016A1
公开(公告)日：2008-02-07
申请号：US11834362
申请日：2007-08-06
申请人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
发明人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
IPC分类号： A23P1/12
CPC分类号： A23P1/12 , A21C11/10 , A21C11/16 , A23P30/20 , A23P30/25 , B29C47/0035
摘要： An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.
摘要翻译：本文公开了一种用于生产基本螺旋形食品的设备和方法。该装置包括限定围绕中心设置成圆圈的多个孔的模具。该设备还包括设置成围绕中心旋转的至少一个切割刀片，并且可操作以在旋转期间间歇地完全穿过每个孔。该设备还包括多个切片刀片，其被设置用于围绕多个孔中的一个孔单独旋转。多个切片刀片还布置成连续延伸，而不是完全穿过该孔。该装置还包括行星联接装置，其可操作地设置成便于至少一个切割刀片与多个切片刀片之间的往复旋转。

4. 发明授权

US09247752B2 Apparatus and method for curled extrudate 有权
标题翻译：用于卷曲挤出物的装置和方法
公开(公告)号：US09247752B2
公开(公告)日：2016-02-02
申请号：US13046962
申请日：2011-03-14
申请人： Norbert Gimmler , Charles A. Smith , Chris Willoughby
发明人： Norbert Gimmler , Charles A. Smith , Chris Willoughby
IPC分类号： A23P1/12 , A21C11/16 , A23L1/00 , A21C11/10 , A21C3/04 , B29C47/00 , B29C47/30 , B29L31/06
CPC分类号： A23P30/20 , A21C3/04 , A21C3/08 , A21C11/10 , A21C11/103 , A21C11/16 , A21C11/163 , A21C11/22 , A23P30/25 , B29C47/0011 , B29C47/0014 , B29C47/0016 , B29C47/0033 , B29C47/0035 , B29C47/0066 , B29C47/30 , B29C2793/0081 , B29C2793/009 , B29L2031/06
摘要： A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.
摘要翻译：用于生产分立的螺旋形食品的成形组件包括限定至少一个以孔径轴线为中心的孔的模具。所述至少一个孔延伸到孔口处，并允许食物流的运动通过所述孔并且从所述孔口出口移出。成形工具包括至少一个切片刀片，其设置在孔口的至少一部分上方，以将食物料流切成多个食物块部分。联接装置接合成形工具以便于切片刀片的旋转，以将多个食物块部分旋转成食物块的螺旋状流。切片刀片同时切片并旋转食物流，形成食物块的螺旋状流。卷曲机用于将螺旋状的食物料流切割成离散的螺旋形食品。

5. 发明授权

US09113657B2 Apparatus and method for curled extrudate 有权
标题翻译：用于卷曲挤出物的装置和方法
公开(公告)号：US09113657B2
公开(公告)日：2015-08-25
申请号：US12978705
申请日：2010-12-27
申请人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
发明人： Chris Willoughby , Charles A. Smith , Norbert Gimmler
IPC分类号： A23P1/12 , A21C11/16 , A21C11/10 , B29C47/00
CPC分类号： A23P1/12 , A21C11/10 , A21C11/16 , A23P30/20 , A23P30/25 , B29C47/0035
摘要： An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.
摘要翻译：本文公开了一种用于生产基本螺旋形食品的设备和方法。该装置包括限定围绕中心设置在圆圈中的多个孔的模具。该设备还包括设置成围绕中心旋转的至少一个切割刀片，并且可操作以在旋转期间间歇地完全穿过每个孔。该设备还包括多个切片刀片，其被设置用于围绕多个孔中的一个孔单独旋转。多个切片刀片还布置成连续延伸，而不是完全穿过该孔。该装置还包括行星联接装置，其可操作地设置成便于至少一个切割刀片与多个切片刀片之间的往复旋转。

6. 发明申请

US20110177191A1 APPARATUS AND METHOD FOR CURLED EXTRUDATE 有权
标题翻译：装置和方法进行浸出
公开(公告)号：US20110177191A1
公开(公告)日：2011-07-21
申请号：US13046962
申请日：2011-03-14
申请人： Norbert Gimmler , Charles A. Smith , Chris Willoughby
发明人： Norbert Gimmler , Charles A. Smith , Chris Willoughby
IPC分类号： A23P1/12 , A23P1/10
CPC分类号： A23P30/20 , A21C3/04 , A21C3/08 , A21C11/10 , A21C11/103 , A21C11/16 , A21C11/163 , A21C11/22 , A23P30/25 , B29C47/0011 , B29C47/0014 , B29C47/0016 , B29C47/0033 , B29C47/0035 , B29C47/0066 , B29C47/30 , B29C2793/0081 , B29C2793/009 , B29L2031/06
摘要： A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.
摘要翻译：用于生产分立的螺旋形食品的成形组件包括限定至少一个以孔径轴线为中心的孔的模具。所述至少一个孔延伸到孔口处，并允许食物流的运动通过所述孔并且从所述孔口出口移出。成形工具包括至少一个切片刀片，其设置在孔口的至少一部分上方，以将食物料流切成多个食物块部分。联接装置接合成形工具以便于切片刀片的旋转，以将多个食物块部分旋转成食物块的螺旋状流。切片刀片同时切片并旋转食物流，形成食物块的螺旋状流。卷曲机用于将螺旋状的食物料流切割成离散的螺旋形食品。

7. 发明授权

US08944798B2 Gas assisted co-extrusion apparatus and process for forming foods 有权
标题翻译：气体辅助共挤出设备和食品成型工艺
公开(公告)号：US08944798B2
公开(公告)日：2015-02-03
申请号：US13161735
申请日：2011-06-16
申请人： Norbert Gimmler , Helbert David Almeida Dominguez , Charles Bernath , Charles A. Smith , Penny Engle
发明人： Norbert Gimmler , Helbert David Almeida Dominguez , Charles Bernath , Charles A. Smith , Terry Engle
IPC分类号： B29C47/06 , A21C11/16 , A23P1/12 , B29C47/00 , B29C47/30 , B29C47/04 , B29C47/86
CPC分类号： B29C47/06 , A21C11/163 , A23P30/25 , B29C47/0011 , B29C47/0023 , B29C47/043 , B29C47/30 , B29C47/864
摘要： A gas assisted co-extrusion apparatus includes a co-extrusion die in communication with an extruder. A nozzle that is defined by a bore in the co-extrusion die extends about a nozzle axis to a nozzle exit of the co-extrusion die. An injector extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough into a rope that is tubular with a wall portion and an inner cavity surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source provides a compressed gas out of an injector outlet and into the inner cavity of the rope to radially stretch the wall portion of the rope as the rope is dispersed from the injector. The co-extrusion die is spaced from the extruder to define a void therebetween. A delivery system delivers an entrainable material to the compressed gas in a pipe. The pipe is connected to an injector inlet of the injector in the void. This allows the pipe to operate within the ambient temperature of the environment and for the entrainable material to be entrained into the compressed gas prior to being introduced into the injector.
摘要翻译：气体辅助共挤出装置包括与挤出机连通的共挤出模头。由共挤出模具中的孔限定的喷嘴围绕喷嘴轴线延伸到共挤出模头的喷嘴出口。喷射器沿着喷嘴轴线延伸穿过共挤出模头的孔。注射器和喷嘴一起形成一根绳，该绳索是具有壁部分的管状的，并且当面团从喷嘴出口和喷射器周围挤出时，内壁由壁部分包围。压缩气体源将喷射器出口中的压缩气体提供到绳索的内腔中，以在绳索从喷射器分散时径向拉伸绳索的壁部分。共挤出模具与挤出机间隔开以在它们之间形成空隙。输送系统将可夹带材料输送到管道中的压缩气体。管道在空隙中连接到注射器的注射器入口。这允许管道在环境的环境温度下操作，并且在引入到喷射器中之前将可夹带材料夹带到压缩气体中。

8. 发明授权

US5523106A Juice-based expanded snacks and process for preparing them 失效
标题翻译：基于果汁的膨胀小吃及其准备过程
公开(公告)号：US5523106A
公开(公告)日：1996-06-04
申请号：US191971
申请日：1994-02-03
申请人： Norbert Gimmler , Harry Levine , Louise Slade , Hamed A. Faridi , Robert M. Sauer, Jr.
发明人： Norbert Gimmler , Harry Levine , Louise Slade , Hamed A. Faridi , Robert M. Sauer, Jr.
IPC分类号： A23L1/00 , A23L1/09 , A23L1/212 , A23P1/14 , A23L1/068
CPC分类号： A23L19/09 , A23L29/35 , A23P30/32 , Y10S426/808
摘要： A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and a pregelatinized starch to form a dough or dough-like mixture, which forms a cellular or crumb-like structure upon vacuum drying to a shelf stable moisture content. The glass transition temperature of the snack food product is at least about 30.degree. C. The dough-like mixture may be formed into pieces before, during, or after expansion to obtain products having a cracker-like or cookie-like texture and appearance. The dough-like mixture is heated to temperatures above its glass transition temperature to expand it by evaporation of water. However, the dough temperature is kept below temperatures which would result in substantial decomposition or loss of nutritive, color, or flavoring components of the juice or juice concentrate.
摘要翻译：由水果或蔬菜汁或果汁浓缩物制成保存稳定的酥脆小吃。将果汁或果汁浓缩物与包含淀粉水解产物和预胶化淀粉的成分混合以形成面团或面团状混合物，其在真空干燥至保持稳定的水分含量时形成细胞或碎屑状结构。小吃食品的玻璃化转变温度为至少约30℃。面团状混合物可以在膨胀之前，期间或之后形成片，以获得具有饼干状或曲奇状织构和外观的产品。将面团状混合物加热至高于其玻璃化转变温度的温度，以通过蒸发水膨胀。然而，面团温度保持在低于温度，这将导致果汁或果汁浓缩物的营养，颜色或调味成分的显着分解或损失。

9. 发明授权

US07531199B2 Process for making enzyme-resistant starch for reduced-calorie flour replacer 有权
标题翻译：制备耐热淀粉用于低热量面粉替代品的方法
公开(公告)号：US07531199B2
公开(公告)日：2009-05-12
申请号：US10651578
申请日：2003-08-29
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： A21D10/00 , A23L1/0522
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。具有至少30重量％抗酶淀粉的凝胶化淀粉类填充剂可以用于棒型，挤压，片状或旋转模制食品中。填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

10. 发明授权

US06352733B1 Enzyme-resistant starch for reduced-calorie flour replacer 有权
标题翻译：耐热淀粉用于减少热量的面粉代用品
公开(公告)号：US06352733B1
公开(公告)日：2002-03-05
申请号：US09413325
申请日：1999-10-06
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： C08B3012
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。使用的成核温度高于支链淀粉晶体的熔点。所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

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