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1. 发明授权

US4390561A Margarine oil product 失效
标题翻译：人造黄油产品
公开(公告)号：US4390561A
公开(公告)日：1983-06-28
申请号：US318162
申请日：1981-11-04
申请人： Daniel R. Blair , Richard B. Lomneth , Robert L. Prosise , Bernard Y. Tao
发明人： Daniel R. Blair , Richard B. Lomneth , Robert L. Prosise , Bernard Y. Tao
IPC分类号： A23D7/00 , A23D7/02 , C11B7/00 , A23D5/00
CPC分类号： C11B7/0075 , A23D7/001 , A23D7/02
摘要： A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty acid composition. The structural fat used to make it has a unique triglyceride composition in terms of positional isomers and Fatty Acid Composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=palmitic or stearic acid, O=oleic acid, and L=linoleic acid. The weight ratios of palmitic to stearic acid (P:St) and oleic to linoleic (O:L) acid residues attached to the glycerides are important.
摘要翻译：公开了用于人造黄油和其它乳化扩散剂的人造黄油产品，特别是棒状产品。人造黄油产品包括软油和特定结构脂肪，其特征在于固体脂肪含量和脂肪酸组成。用于制造它的结构性脂肪在位置异构体和脂肪酸组成方面具有独特的甘油三酯组成。重要的位置异构体是SSS，SOS，SSO和SOO / SLS甘油三酸酯，其中S =棕榈酸或硬脂酸，O =油酸，L =亚油酸。与甘油酯连接的棕榈酸与硬脂酸（P：St）和油酸与亚油酸（O：L）酸残基的重量比是重要的。

2. 发明授权

US5049710A Microwave food carton having two integral layer-divider panels and blank therefor 失效
标题翻译：微波食品纸箱具有两个整体的分层面板和空白
公开(公告)号：US5049710A
公开(公告)日：1991-09-17
申请号：US458934
申请日：1989-12-29
申请人： Robert L. Prosise , Paul R. Bunke
发明人： Robert L. Prosise , Paul R. Bunke
IPC分类号： A47J27/00 , B65D5/4805 , B65D5/54 , B65D81/34 , F24C7/02 , H05B6/64 , H05B6/74
CPC分类号： B65D5/48014 , B65D5/5405 , B65D81/3453 , B65D2581/3413 , B65D2581/3466 , B65D2581/3472 , B65D2581/3494 , Y10S229/903
摘要： A microwave food carton having two integral layer-divider panels, and a one piece blank which may be erected to form the carton. Surface areas of the top and bottom walls of the carton, and the integral layer-divider panels, are each provided with a layer of microwave susceptor material so that they are directly heated thereby upon application of microwave energy. Such a carton is particularly useful in a microwave food package for microwave heating oppositely facing surfaces of each of a plurality of food pieces disposed in three layers in the package. In such a package, one of the integral layer-divider panels is disposed between each two adjacent layers of food pieces; the food pieces are preferably uniformly thick and have planar upper and lower surfaces; and the carton is preferably sized, relative to the sizes of the food pieces, to ensure a snug contacting relation between the microwave susceptor covered walls and panels of the carton, and the planar surfaces of each of the food pieces. An exemplary use of the carton is to package potato strips which are preferably parfried prior to packaging; and which, upon being microwaved for a sufficient period of time, become crispened on their outsides; and provide a crisp-exterior, meaty-interior eating sensation without having to be deep fried.
摘要翻译：具有两个整体式分层面板的微波食品纸箱，以及可以竖立形成纸箱的单件坯料。纸箱的顶壁和底壁的表面积以及整体式分层板分别设置有一层微波感受器材料，使得它们在施加微波能量时被直接加热。这样的纸箱在用于微波加热的微波食品包装中特别有用，微波加热包装中设置为三层的多个食品中的每一个的相对面对的表面。在这种包装中，整体式分层面板之一设置在每两个相邻的食物层之间; 食品优选均匀厚，具有平面的上表面和下表面; 并且纸箱优选地相对于食品的尺寸来定尺寸，以确保微波感受器覆盖的壁和纸板的面板之间的贴合接触关系以及每个食品的平面表面。纸箱的示例性用途是包装马铃薯条，其优选在包装之前进行熟化; 微波炉在一段充足的时间内，在外面变脆，并提供酥脆外观，肉质内部的饮食感觉，而不必被油炸。

3. 发明授权

US5317120A Microwave susceptor package having an apertured spacer between the susceptor and the food product 失效
标题翻译：微波感受器包装，其在基座和食品之间具有有孔隔离物
公开(公告)号：US5317120A
公开(公告)日：1994-05-31
申请号：US3718
申请日：1993-01-13
申请人： Paul R. Bunke , Robert L. Prosise
发明人： Paul R. Bunke , Robert L. Prosise
IPC分类号： B65D81/34 , H05B6/64
CPC分类号： B65D81/3453 , B65D2581/344 , B65D2581/345 , B65D2581/3456 , B65D2581/3494 , Y10S99/14
摘要： A single use combined shipping display and cooking microwave package is provided for heating a plurality of food pieces in a microwave oven. The packaging includes a microwave transparent enclosure which has a top panel and a bottom panel. Located adjacent to and generally coextensive with the bottom panel is a microwave susceptor. Preferably this microwave susceptor is a thin film susceptor. A spacer overlays the thin film susceptor and is also generally coextensive with the bottom panel. The spacer is adapted to hold the food pieces a predetermined distance away from this susceptor. In addition, the spacer has a plurality of apertures therein which allows the heat from the microwave susceptor to pass through to the food pieces. A similar arrangement is applicable to the top panel. A top panel microwave susceptor is located adjacent to and generally coextensive with the top panel and a top panel spacer is located adjacent to the top panel susceptor and generally coextensive with the top panel. The food pieces are held in a cavity located between the top panel spacer and the bottom panel spacer. An exemplary package is provided which is particularly well suited for roasting nuts in a microwave oven.
摘要翻译：提供单次使用的组合运送显示和烹饪微波包装，用于在微波炉中加热多个食品。该包装包括具有顶板和底板的微波透明外壳。位于与底板相邻并且通常共同延伸的是微波感受器。优选地，该微波感受器是薄膜基座。间隔物覆盖薄膜基座并且通常与底板共同延伸。间隔件适于将食物保持在远离该基座的预定距离处。此外，间隔件在其中具有多个孔，其允许来自微波基座的热量通过食品。类似的布置也适用于顶板。顶板微波感受器位于与顶板相邻且大致共同延伸的位置，并且顶板隔板位于顶板基座附近并且与顶板大致共同延伸。食品被保持在位于顶板间隔件和底板间隔件之间的空腔中。提供了一种特别适用于在微波炉中焙烧螺母的示例性包装。

4. 发明授权

US4610884A Confectionery cremes 失效
标题翻译：糖果馅饼
公开(公告)号：US4610884A
公开(公告)日：1986-09-09
申请号：US795753
申请日：1985-11-08
申请人： Robert B. Lewis, III , Robert L. Prosise
发明人： Robert B. Lewis, III , Robert L. Prosise
IPC分类号： A21D13/00 , A21D13/08 , A23G3/34 , A23L9/20 , A23G3/00 , A23D5/00
CPC分类号： A21D13/0041 , A23G3/343 , A23L9/20 , A23G2200/00 , A23G2220/02
摘要： A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80.degree. F. and less than 102.degree. F. and a melt rate of 15 seconds to 75 seconds at 92.degree. F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70.degree. F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.
摘要翻译：公开了具有约20％至约50％的快速熔化的糖食脂肪和50％至约80％的碳水化合物的基本上无水的乳霜。该乳霜具有80°F至小于102°F的无序温度，在92°F时熔融速率为15秒至75秒。在70°F时，其具有约0.3至约6lbs的反向挤出力 DEG。失调温度与奶油和唾液混合物形成水连续相的温度有关。背部挤出力是奶油表观粘度的量度。奶油的粘度在宽温度范围内保持稳定。

5. 发明授权

US4316070A Cookware with liquid microwave energy moderator 失效
标题翻译：炊具用液体微波能量调节剂
公开(公告)号：US4316070A
公开(公告)日：1982-02-16
申请号：US68357
申请日：1979-08-21
申请人： Robert L. Prosise , Algis S. Leveckis , Charles L. Gunn
发明人： Robert L. Prosise , Algis S. Leveckis , Charles L. Gunn
IPC分类号： B65D81/26 , B65D81/34 , F24C7/02 , H05B6/80
CPC分类号： B65D81/264 , B65D81/3461 , B65D2581/3447 , B65D2581/3485 , B65D2581/3487 , Y10T428/31855
摘要： A moderator for cooking foods evenly in a microwave oven is described. The moderator is in the form of an enclosure having a fluid impervious outer layer. Attached to the inside surfaces of the outer layer is a liquid film forming layer which converts a dielectric fluid placed in contact with the layer into a thin liquid film which surrounds the cooking comestible.
摘要翻译：描述了在微波炉中均匀地烹饪食物的调节剂。调节剂是具有不透液体外层的外壳的形式。附着在外层的内表面的是液体成膜层，其将与层接触的介电流体转化成围绕烹饪食物的薄液膜。

6. 发明授权

US5851079A Simplified undirectional twist-up dispensing device with incremental dosing 失效
标题翻译：具有增量剂量的简化的无向扭转分配装置
公开(公告)号：US5851079A
公开(公告)日：1998-12-22
申请号：US738129
申请日：1996-10-25
申请人： Richard L. Horstman , Reuben E. Oder , Robert L. Prosise , Kathleen A. Pieper , Genevieve R. Smith , Robert S. Dirksing , Susan B. Baggott
发明人： Richard L. Horstman , Reuben E. Oder , Robert L. Prosise , Kathleen A. Pieper , Genevieve R. Smith , Robert S. Dirksing , Susan B. Baggott
IPC分类号： A45D34/04 , A46B11/02 , A61K8/02 , A61Q1/02 , A61Q1/04 , A61Q1/10 , B05C17/005 , B65D83/00 , A45D40/06
CPC分类号： B65D83/0011 , A45D34/042 , A61K8/02 , A61Q1/02 , A61Q1/04 , A61Q1/10 , A45D2200/055 , A45D2200/1018 , A61K2800/872
摘要： A unidirectional twist-up dispensing device with incremental dosing for dispensing a product is provided. This twist-up dispensing device includes a hollow housing defining a chamber having an open dispensing end and an open actuating end having a interior surface. A piston located within the chamber being limited to translational movement within the chamber. The piston having a top side facing the dispensing end of the housing forming a variable volume portion of the chamber for storing the product. The piston also having a threaded rod extending therefrom opposite the top side. An actuator having a threaded aperture therethrough that engages the interior surface at the actuating end of the housing is also provided. The threaded aperture is concentric in the actuator and the actuator is adapted to rotate with respect to the housing in only one direction. The threaded rod engages the threaded aperture such that advancement of the piston toward the dispensing end occurs when the actuator is rotated, thereby causing the product to be dispensed. An applicator can be attached to the dispensing end of the housing in fluid communication with the variable volume portion of the chamber wherein the product is dispensed through the applicator. The applicator comprises a ferrule and an application portion. The ferrule is attached to the dispensing end of the housing and the application portion has at least one orifice located therein. Several versions of the applicator are illustrated, including a fiber brush and a flocked application surface.
摘要翻译：提供了具有用于分配产品的递增剂量的单向扭转分配装置。该扭转分配装置包括限定具有开放分配端的室的中空壳体和具有内表面的敞开的致动端。位于室内的活塞被限制在室内的平移运动。具有面向壳体的分配端的顶侧的活塞形成用于存储产品的室的可变体积部分。活塞还具有从顶侧延伸的螺杆。还提供了一种致动器，其具有穿过其的螺纹孔，其接合在壳体的致动端处的内表面。螺纹孔在致动器中是同心的，并且致动器适于仅在一个方向上相对于壳体旋转。螺纹杆接合螺纹孔，使得当致动器旋转时，活塞向分配端的前进，从而使产品被分配。施用器可以附接到壳体的分配端部，其与腔室的可变体积部分流体连通，其中产品通过施加器分配。涂抹器包括套圈和应用部分。套圈附接到壳体的分配端，并且施加部分具有位于其中的至少一个孔。示出了涂抹器的几种形式，包括纤维刷和植绒应用表面。

7. 发明授权

US5343024A Microwave susceptor incorporating a coating material having a silicate binder and an active constituent 失效
标题翻译：包含具有硅酸盐粘合剂和活性成分的涂料的微波感受器
公开(公告)号：US5343024A
公开(公告)日：1994-08-30
申请号：US98768
申请日：1993-07-28
申请人： Robert L. Prosise , Christopher W. Widenhouse , Andrew J. Wnuk , Paul R. Bunke , Joseph A. Milenkevich
发明人： Robert L. Prosise , Christopher W. Widenhouse , Andrew J. Wnuk , Paul R. Bunke , Joseph A. Milenkevich
IPC分类号： B65D81/34 , H05B6/80
CPC分类号： B65D81/3453 , B65D2581/3408 , B65D2581/3447 , B65D2581/3448 , B65D2581/3479 , B65D2581/3481 , B65D2581/3483 , B65D2581/3487 , Y10S99/14 , Y10T428/256
摘要： A microwave susceptor which includes a dielectric substrate and a dry layer of microwave active coating material overlaying at least a portion of the substrate is provided. The coating material includes a silicate binder and an active constituent and the weight ratio of the silicate to active is about 98:2 or less (i.e. less silicate). The dry layer is electrically continuous and has a surface concentration of active constituent of about 1 gram per square meter or greater. Sodium silicate is preferred as the binder and graphite is preferred as the active constituent. In addition additives such as saccharides, glycerine and plasticizers can be added to inhibit thermal shut down and to increase the flexibility of the dry layer. The susceptor can exhibit moderate heat performance or even high heating performance if desired. A susceptor baking cup, a baking system including a dome shaped cover which can be used to form an enclosure, and a container for frying are all possible uses for this microwave active coating material.
摘要翻译：提供一种微波感受器，其包括电介质基底和覆盖至少一部分基底的微波活性涂层材料的干层。涂料包括硅酸盐粘合剂和活性成分，并且硅酸盐与活性物质的重量比为约98:2或更低（即较少的硅酸盐）。干层是电连续的，并且具有约1克/平方米或更大的活性成分的表面浓度。优选硅酸钠作为粘合剂，优选石墨作为活性成分。此外，可以添加添加剂如糖，甘油和增塑剂以抑制热关闭并增加干层的柔韧性。如果需要，感受体可以表现出中等的热性能或甚至高的加热性能。感应器烘烤杯，包括可用于形成外壳的圆顶盖的烘烤系统和用于油炸的容器都是该微波活性涂层材料的可能用途。

8. 发明授权

US4876102A Potato based dough containing highly pectinated cellulosic fibers 失效
标题翻译：马铃薯面团含有高度分离的纤维素纤维
公开(公告)号：US4876102A
公开(公告)日：1989-10-24
申请号：US139527
申请日：1987-12-30
申请人： Robert D. Feeney , Robert L. Prosise , Joseph McGrady , Raymond L. Niehoff
发明人： Robert D. Feeney , Robert L. Prosise , Joseph McGrady , Raymond L. Niehoff
IPC分类号： A23L1/217 , A23L1/308
CPC分类号： A23L33/24 , A23L19/19 , A23L33/21 , Y10S426/808
摘要： Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.
摘要翻译：通过添加某些吸水性纤维素纤维（以下称为“纤维状纤维素材料”），优选使用高级果胶（以下称为“纤维素吸收材料”），最优选改性柑橘类吸收材料（以下称为“ MCAM“）或甜菜浆吸收材料（以下称为”SAM“），以在混合和储存之后实现所述面团的增加的可加工性，并且在油炸之后增强所述油炸食品的质地和风味。另外，在微波加热之后，在油炸 - 微波 - 微波循环中增加了脆度的保留。最优选的纤维来源是衍生自柑橘反照率的高度提取的纤维素纤维MCAM，并以大约等于6重量％的量加入到基于马铃薯的面团中。

9. 发明授权

US4865863A Co-milling fiber for use in foods 失效
标题翻译：共磨纤维用于食品
公开(公告)号：US4865863A
公开(公告)日：1989-09-12
申请号：US112014
申请日：1987-10-20
申请人： Robert L. Prosise , David A. Volker
发明人： Robert L. Prosise , David A. Volker
IPC分类号： A21D2/36 , A23L1/308 , A23L1/314
CPC分类号： A21D2/36 , A23L13/426 , A23L33/22 , Y10S426/804
摘要： This invention is a process for rendering an edible fiber more easily hydratable for addition to food products. Edible fiber is co-milled in a multi-impact mill with sugar and optionally flour and starch. This co-milling improves the dispersion and the water absorbing rate of the fiber when it is added to food. The addition of fiber allows more water to be held, resulting in better and moister tasting food products. The invention also comprises the fiber product made according of this process.
摘要翻译：本发明是一种使食用纤维更容易水合以加入食品的方法。食用纤维在多重冲击式研磨机中与糖和任选的面粉和淀粉共同研磨。这种共研磨提高纤维在添加到食品中时的分散性和吸水率。添加纤维可以保持更多的水，从而更好地品尝食品。本发明还包括根据该方法制备的纤维制品。

10. 发明授权

US4774099A Process for making brownies containing cellulosic fiber 失效
标题翻译：制备含有纤维素纤维的布朗尼的方法
公开(公告)号：US4774099A
公开(公告)日：1988-09-27
申请号：US869157
申请日：1986-05-30
申请人： Robert D. Feeney , Robert L. Prosise , Joseph McGrady , Raymond L. Niehoff , David A. Volker
发明人： Robert D. Feeney , Robert L. Prosise , Joseph McGrady , Raymond L. Niehoff , David A. Volker
IPC分类号： A21D2/18 , A21D10/00
CPC分类号： A21D10/005 , A21D2/188 , Y10S426/804
摘要： The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.
摘要翻译：本发明涉及改良的烘焙食品，特别是含有吸收性食用纤维的布朗尼。在巧克力风味显示，质地，耐低温，高度和保湿性方面已经注意到了改进。烘焙食品由混合物制成，其包含约0.1％至约10％的纤维素纤维，约45％至约65％的糖，约15％至约35％的面粉，约3％至约18％的起酥油，约0％至约12％的可可，和约0％至约4％的淀粉，余量为常规烘烤的良好添加剂。完成的烘焙食品包括约68％至约93％的混合物，约0.5％至约6％的卵固体，约0％至约16％的油和约5％至约20％的水。

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