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1. 发明授权

US5555796A Apparatus for heating of bulk materials 失效
标题翻译：散装材料加热装置
公开(公告)号：US5555796A
公开(公告)日：1996-09-17
申请号：US281619
申请日：1994-07-28
申请人： Cornelis Kortschot , Lowell D. Knieriem
发明人： Cornelis Kortschot , Lowell D. Knieriem
IPC分类号： A23G1/18 , A23G3/02 , A23G9/04 , A23L3/365 , A23C7/00 , B01F9/00 , B01F15/06
CPC分类号： A23G1/18 , A23G3/0226 , A23G9/045 , A23L3/365
摘要： Heat is applied to a solid or semi-solid material in a cylindrical container in such a way that a precise, predetermined amount of heat is transferred to a horizontal layer of the material until it softens sufficiently to allow the heating element to sink into the material where it will heat the next layer. The container is rotated about a vertical axis, and a horizontally-oriented heating element is lowered into contact with the material to apply heat to a horizontal layer. The heating element is lowered through the material in a controlled manner to heat progressively lower layers within the container, until the whole container has been heated. The heating element may be heated by pumping hot water therethrough, or by other means. A container of hot liquid may be cooled in a similar fashion, by gradually raising a cooling element from the bottom of the container.
摘要翻译：将热量施加到圆柱形容器中的固体或半固体材料，使得将精确的预定量的热量转移到材料的水平层，直到其充分软化以允许加热元件沉入材料在那里它会加热下一层。容器围绕垂直轴线旋转，并且水平取向的加热元件被降低以与材料接触以将热量施加到水平层。加热元件以受控的方式通过材料降低，以在容器内逐渐加热下层，直到整个容器被加热。加热元件可以通过将热水泵送或通过其他方式来加热。可以通过从容器的底部逐渐提升冷却元件，以类似的方式冷却热液体容器。

2. 发明授权

US5988710A Variable length security bar 失效
标题翻译：可变长度安全栏
公开(公告)号：US5988710A
公开(公告)日：1999-11-23
申请号：US27743
申请日：1998-02-23
申请人： Cornelis Kortschot , Mark T. Kortschot , Wesley G. Whitford
发明人： Cornelis Kortschot , Mark T. Kortschot , Wesley G. Whitford
IPC分类号： E05C19/00 , E05C17/44
CPC分类号： E05C19/004 , Y10T292/299 , Y10T292/67
摘要： This security bar for positioning between a door and the floor has telescopic sections which permit the door to be opened a small distance, corresponding to the degree of telescoping which is permitted, so as to permit a clear gap between the door and its frame, if desired. The sections telescope by virtue of a bolt positioned through holes in one of the sections and a slot in the other section, the length of the slot determining the maximum possible telescoping. A pin can be positioned through additional holes in the first section and through the slot, to restrict the degree of telescoping which is permitted, from the maximum telescoping down to essentially no telescoping at all. The overall length of the bar preferably is adjustable as well.
摘要翻译：用于在门和地板之间定位的安全杆具有伸缩部分，其允许门打开一小段距离，对应于被允许的伸缩程度，以便允许门与其框架之间的明显间隙，如果想要的这些部分借助于通过其中一个部分中的孔中的孔定位的螺栓和在另一部分中的狭槽来伸缩，槽的长度确定了最大可能伸缩。销可以通过第一部分中的另外的孔并通过狭槽定位，以限制允许的伸缩的程度，从最大伸缩到完全基本上不伸缩。棒的总长度优选也是可调节的。

3. 发明授权

US5356648A Frozen desserts with flavor strands 失效
标题翻译：冷冻甜点与味道
公开(公告)号：US5356648A
公开(公告)日：1994-10-18
申请号：US964895
申请日：1992-10-22
申请人： Cornelis Kortschot
发明人： Cornelis Kortschot
IPC分类号： A23G9/28 , A23G9/32 , A23G9/48 , A23G9/52 , A23G9/14
CPC分类号： A23G9/48 , A23G9/282 , A23G9/285 , A23G9/52 , A23G2200/08
摘要： A frozen dessert such as ice cream, and a process for manufacturing same, are described. The chocolate or other flavoring composition is injected into the stream of semi-frozen dessert in the form of a pumpable semi-liquid which freezes into ribbons or strands upon contact with the dessert. The fat and oil fractions of the flavoring composition are formulated so that the composition can be conditioned from a solid or semi-solid paste into a high-viscosity semi-liquid composition which can be pumped with a positive-delivery pump, and so that as soon as the composition is cooled a few degrees by being in direct contact with the ice cream, the viscosity rises rapidly and the composition once again becomes a solid or semi-solid. The conditioning can be accomplished in one of at least two ways. Firstly, the flavoring composition can be conditioned from the temperature at which is is a semi-solid paste, to a few degrees above that temperature. Secondly, the flavoring composition can be fully melted at an elevated temperature, and then supercooled to below the temperature at which it would be a semi-solid paste under steady-state conditions, agitating it to prevent crystallization. The preferred formulation for the flavoring composition is 46.61% fractionated and partially hydrogenated vegetable oils, 32.95% sucrose, 20.04% cocoa powder, and 0.40% lecithin. The vegetable oil composition is 91.8% Oleic, Stearic and Palmitic fractions, namely 10.8% Palmitic, 7.3% Stearic, and 74.7% Oleic.
摘要翻译：对冰淇淋等冷冻甜点及其制造方法进行说明。巧克力或其他调味组合物以与可口可乐的半液体的形式一起注入半冷冻甜点中，在与甜点接触时冻结成丝束或股线。配制调味组合物的脂肪和油馏分，使得组合物可以从固体或半固体糊状物调节成高粘度半液体组合物，其可以用正性输送泵泵送，并且因此如很快，当组合物通过与冰淇淋直接接触而冷却几度时，粘度迅速上升，并且组合物再一次变成固体或半固体。调理可以通过至少两种方式之一完成。首先，可以将调味组合物从半固体糊状物的温度调节至比该温度高几度。其次，调味组合物可以在升高的温度下完全熔化，然后在稳态条件下过冷至低于其为半固体糊剂的温度，搅拌以防止结晶。调味组合物的优选制剂为46.61％分馏和部分氢化植物油，32.95％蔗糖，20.04％可可粉和0.40％卵磷脂。植物油组合物为油酸，硬脂酸和棕榈酸馏分的91.8％，即10.8％的棕榈酸，7.3％的硬脂酸和74.7％的油酸。

4. 发明授权

US4005139A Process for cooked potato products 失效
标题翻译：熟土豆制品的处理
公开(公告)号：US4005139A
公开(公告)日：1977-01-25
申请号：US416795
申请日：1973-11-19
申请人： Cornelis Kortschot , James Joseph Miller
发明人： Cornelis Kortschot , James Joseph Miller
IPC分类号： A23L19/10 , A23L19/12 , A23L19/18 , A23L1/10
CPC分类号： A23L19/19 , A23L19/13
摘要： This invention relates to the continuous rehydration of dehydrated potato solids and potato mixtures to form first an homogeneous slurry which sets to a dough and the forming or shaping of this slurry or dough into products which are suitable for deep frying. The process is characterized by the improved quality of the products produced by it, and by the novel methods by which the potato solids are rehydrated and shaped or formed into pieces suitable for deep frying. The dehydrated potato solids can be either flour, flakes or granules. The dehydrated potato mixtures can be any combination of additives, binders, fillers, gums, texturizing agents and potato solids, etc., in which the potato portion constitutes at least 50% of the mixture by weight, as either flour, flakes or granules. The products can be any type of potato product, but in particular, they are deep fried potato products such as chips or French-fries.
摘要翻译：本发明涉及脱水马铃薯固体和马铃薯混合物的连续再水化，以形成首先将该浆料或面团成型或成型成适合于油炸的产品的均质浆料。该方法的特征在于由其产生的产品的质量提高，并且通过其将马铃薯固体再水化并成形或形成适合于深层油炸的片的新方法。脱水马铃薯固体可以是面粉，薄片或颗粒。脱水马铃薯混合物可以是添加剂，粘合剂，填料，树胶，增稠剂和马铃薯固体等的任何组合，其中马铃薯部分占面粉，薄片或颗粒的至少50重量％的混合物。该产品可以是任何类型的马铃薯产品，但特别是薯片或炸薯条等油炸马铃薯产品。

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