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1. 发明授权

US5338556A High intensity microwave puffing of thick R-T-E cereal flakes 失效
标题翻译：高强度微波膨化粗R-T-E谷物片
公开(公告)号：US5338556A
公开(公告)日：1994-08-16
申请号：US20505
申请日：1993-02-22
申请人： Edward C. Schwab , George E. Brown , Kristin L. Thomas , Terry R. Harrington
发明人： Edward C. Schwab , George E. Brown , Kristin L. Thomas , Terry R. Harrington
IPC分类号： A23B9/04 , A23L1/164 , A23L1/18 , A23L1/00 , A21D15/00
CPC分类号： A23B9/04 , A23L7/117 , A23L7/122 , A23L7/135 , A23L7/165 , A23L7/17 , A23L7/191 , Y10S426/808
摘要： Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.
摘要翻译：提供用于膨化粗的即食谷物片的微波方法，以全面或部分替代常规的烘烤和膨化方法。所述方法包括使粗（> 0.025英寸）谷物基片短时间暴露于高强度（> 125V / cm）的微波场中约5至25秒的步骤。与已知方法烘烤和膨化的成品相比，微波膨化的谷物片具有优异的膨化体积和较轻的质感。本发明的方法特别适用于膨化由全谷物制成的较厚的薄片，例如全麦基熟熟的谷物面团。

2. 发明授权

US5451419A Dried food foam products 失效
标题翻译：干食品泡沫产品
公开(公告)号：US5451419A
公开(公告)日：1995-09-19
申请号：US252475
申请日：1994-06-01
申请人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
发明人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
IPC分类号： A23C9/13 , A23C9/137 , A23C19/084 , A23C19/093 , A23G1/00 , A23G1/52 , A23G1/54 , A23G1/56 , A23L1/00 , A23L1/064 , A23L1/068 , A23L1/18 , A23L1/38 , A23P1/16 , H05B6/80
CPC分类号： A23G1/52 , A23C19/084 , A23C19/093 , A23C9/1315 , A23C9/137 , A23G1/54 , A23G1/56 , A23L21/12 , A23L21/15 , A23L25/10 , A23L7/191 , A23P30/40 , A23C2210/30 , A23G2220/02
摘要： A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.
摘要翻译：一种干燥食品泡沫产品，其包含：（A）约5％至70％重量（干基）的风味特征成分的泡沫产品; （B）足够量的足够提供具有热定型温度的泡沫产品至0.1至0.6g / cc（干重）的密度的未变性蛋白质搅拌剂的量; （C）营养性碳水化合物甜味剂的产物的约0〜55重量％（干基）和（D）约0.5％至7％重量的水分。

3. 发明授权

US5342635A Puffed edible foams and high intensity microwave method of preparation 失效
标题翻译：膨化食用泡沫和高强度微波法制备
公开(公告)号：US5342635A
公开(公告)日：1994-08-30
申请号：US60782
申请日：1993-05-12
申请人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
发明人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
IPC分类号： A23C9/13 , A23C9/137 , A23C19/084 , A23C19/093 , A23G1/00 , A23G1/52 , A23G1/54 , A23G1/56 , A23L1/00 , A23L1/064 , A23L1/068 , A23L1/18 , A23L1/38 , A23P1/16 , H05B6/80 , H05B6/00
CPC分类号： A23G1/52 , A23C19/084 , A23C19/093 , A23C9/1315 , A23C9/137 , A23G1/54 , A23G1/56 , A23L21/12 , A23L21/15 , A23L25/10 , A23L7/191 , A23P30/40 , A23C2210/30 , A23G2220/02
摘要： High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.
摘要翻译：提供用于热定型食品泡沫的高强度微波加热方法。所述方法包括使一定数量的可食用泡沫体以高强度（> 110V / cm）微波场短暂暴露约5至30秒的步骤。高强度微波加热加热泡沫，提供稳定的结构。此后，然后将热定形结构用低温干燥至约1％至6％所需的水分含量。微波加热泡沫块表现出均匀（即没有空隙或不规则）的质地和清脆的轻吃的质量。可食用的泡沫产品具有延长的碗寿命，并且特别适合用作即食谷物产品的添加剂。优选的实施方案包括高水平的果泥固体，其通过短的热定型和低温干燥步骤显示出高的天然风味水平。

4. 发明授权

US5558890A Multilayered puffed R-T-E cereal and high intensity microwave method of preparation 失效
标题翻译：多层膨化R-T-E谷物和高强度微波法制备
公开(公告)号：US5558890A
公开(公告)日：1996-09-24
申请号：US329405
申请日：1994-10-27
申请人： George E. Brown , Edward C. Schwab , Terry R. Harrington
发明人： George E. Brown , Edward C. Schwab , Terry R. Harrington
IPC分类号： A23L1/164 , A23L1/182
CPC分类号： A23L7/122
摘要： Disclosed are puffed multilayered R-T-E breakfast cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have at least three cereal layers. The bulk density ranges from about 0.06 to 0.15 g/cc. The methods for fabricating the present multilayered R-T-E cereal pieces comprise: A) preparing at least three separate sheets of cooked cereal dough(s), B) layering the sheets with pressure to form a laminated sheet, C) forming individual pieces from the laminated sheet, D) drying the pieces to 9% to 13% moisture, and E) high intensity microwave puffing the pieces to form R-T-E cereals with multiple layers. The high intensity microwave field is characterized by a field strength of about 150 to 350 V/cm.
摘要翻译：披露了膨化多层R-T-E早餐谷物片和制备方法。在优选实施例中，谷物片具有至少三个谷物层。体积密度范围为约0.06至0.15g / cc。用于制造本发明多层RTE谷物片的方法包括：A）制备至少三个单独的熟制谷物面团片材，B）压力层压片材以形成层压片材，C）从层压片材形成单个片材，D）将片段干燥至9％至13％的水分，E）高强度微波膨化片，形成多层的RTE谷物。高强度微波场的特征在于强度为150〜350V / cm。

5. 发明授权

US5200222A Microwave toasting of puffed R-T-E cereals 失效
标题翻译：微波烘烤的膨化R-T-E谷物
公开(公告)号：US5200222A
公开(公告)日：1993-04-06
申请号：US899576
申请日：1992-06-18
申请人： Edward C. Schwab , George E. Brown
发明人： Edward C. Schwab , George E. Brown
IPC分类号： A23B9/04 , A23L1/164 , A23L1/18
CPC分类号： A23B9/04 , A23L7/117 , A23L7/122 , A23L7/135 , A23L7/17 , A23L7/191 , Y10S426/808
摘要： Methods for toasting a puffed ready-to-eat cereal base are provided to increase the toasted flavor thereof. The methods comprise the step of subjecting the cereal base to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 45 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.
摘要翻译：提供用于烘烤膨化的即食谷物基料的方法以增加其烘烤味道。所述方法包括使谷类基质短暂暴露于高强度（> 125V / cm）的微波场中约5至45秒的步骤。微波炉烤面包片通过“内部”烘烤谷物，呈现出优异的味道。

6. 发明授权

US5198255A Stability improvements of oat R-T-E cereals by high intensity microwave heating 失效
标题翻译：燕麦R-T-E谷物通过高强度微波加热的稳定性提高
公开(公告)号：US5198255A
公开(公告)日：1993-03-30
申请号：US899577
申请日：1992-06-18
申请人： Edward C. Schwab , George E. Brown
发明人： Edward C. Schwab , George E. Brown
IPC分类号： A23B9/04 , A23L1/164 , A23L1/18
CPC分类号： A23B9/04 , A23L7/117 , A23L7/122 , A23L7/135 , A23L7/17 , A23L7/191 , Y10S426/808
摘要： Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.
摘要翻译：公开了一种处理由含谷物组合物的燕麦制成的即食谷物基料以提高产品稳定性的方法。所述方法包括使谷类基质经受高强度微波场（> 150V / cm）约5至45秒的步骤。经过处理的谷物片表现出优异的稳定性，并且还改善了由谷物“内部”烘焙所产生的风味。

7. 发明授权

US5196218A Microwave toasting of unpuffed R-T-E cereals 失效
标题翻译：微波烘烤无喷雾的R-T-E谷物
公开(公告)号：US5196218A
公开(公告)日：1993-03-23
申请号：US899574
申请日：1992-06-18
申请人： Edward C. Schwab , George E. Brown
发明人： Edward C. Schwab , George E. Brown
IPC分类号： A23B9/04 , A23L1/164 , A23L1/18
CPC分类号： A23B9/04 , A23L7/117 , A23L7/122 , A23L7/135 , A23L7/165 , A23L7/17 , A23L7/191 , Y10S426/808
摘要： Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.
摘要翻译：提供用于烘烤未膨化的即食谷物基料的微波方法，以全面或部分替代常规烘烤方法。所述方法包括使湿谷物基片短时间暴露于高强度（> 125V / cm）的微波场中约5至25秒的步骤。微波炉烤面包片通过“内部”烘烤谷物，呈现出优异的味道。

8. 发明授权

US5182127A Microwave tempering of cooked cereal pellets or pieces 失效
标题翻译：煮熟的麦片或微波炉的微波回火
公开(公告)号：US5182127A
公开(公告)日：1993-01-26
申请号：US764288
申请日：1991-09-23
申请人： Edward C. Schwab , George E. Brown
发明人： Edward C. Schwab , George E. Brown
IPC分类号： A23L1/164 , A23L1/18
CPC分类号： A23L7/174 , A23L5/34 , A23L7/13 , A23L7/135 , A23L7/165 , Y10S426/808
摘要： A method for tempering cooked cereal pellets or pieces for ready-to-eat cereals or cereal based snack half product is provided. The method involves the step of exposing the cereal pellets or pieces to a high intensity microwave field for a brief time sufficient to improve moisture distribution therein but without causing the pellets or pieces to puff. A high intensity microwave field has a field strength of >90 V/cm in free space. Exposure times range from about 15 to 30 seconds depending upon the initial temperature and moisture content of the pellets. The microwave tempered cereal pellets or cereal based snack half products can thereafter be conventionally processed to form finished cereal products. The finished cereal products exhibit superior physical and organoleptic attributes such as volume, improved texture, uniformity and for R-T-E cereal embodiments, also longer bowl life.
摘要翻译：提供了一种用于回火熟谷物丸或即食谷物或谷物食品半成品的方法。该方法包括将谷物丸粒或片段暴露于高强度微波场的步骤，短暂的时间足以改善其中的水分分布，但是不会引起丸粒或碎屑的气泡。高强度微波场在自由空间中的场强> 90V / cm。取决于颗粒的初始温度和水分含量，曝光时间为约15至30秒。此后可以通常加工微波回火谷物颗粒或基于谷物的小吃半成品以形成成品谷物产品。成品谷物产品具有优异的物理和感官特性，例如体积，改善的质地，均匀性和R-T-E谷物实施方案，以及更长的碗寿命。

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