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1. 发明申请

US20050194653A1 Method and apparatus for improving sensitivity in vertical color CMOS image sensors 有权
标题翻译：用于提高垂直彩色CMOS图像传感器灵敏度的方法和装置
公开(公告)号：US20050194653A1
公开(公告)日：2005-09-08
申请号：US10796763
申请日：2004-03-08
申请人： Jaroslav Hynecek , Richard Merrill , Russel Martin
发明人： Jaroslav Hynecek , Richard Merrill , Russel Martin
IPC分类号： H01L29/768
CPC分类号： H01L27/14647 , H01L27/14609 , H01L27/14636 , H04N9/045
摘要： The invention describes in detail the structure of a CMOS image sensor pixel that senses color of impinging light without having absorbing filters placed on its surface. The color sensing is accomplished by having a vertical stack of three-charge detection nodes placed in the silicon bulk, which collect electrons depending on the depth of their generation. The small charge detection node capacitance and thus high sensitivity with low noise is achieved by using fully depleted, potential well forming, buried layers instead of undepleted junction electrodes. Two embodiments of contacting the buried layers without substantially increasing the node capacitances are presented.
摘要翻译：本发明详细描述了在没有放置在其表面上的吸收滤光器的情况下感测入射光的颜色的CMOS图像传感器像素的结构。彩色感测是通过将三电荷检测节点的垂直堆叠放置在硅体中来完成的，该堆叠根据其生成的深度收集电子。通过使用完全耗尽的势阱形成掩埋层而不是未剥离的结电极，实现小电荷检测节点电容以及因此具有低噪声的高灵敏度。提出了接触埋层而基本上不增加节点电容的两个实施例。

2. 发明申请

US20050249853A1 Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods 有权
标题翻译：通过这些方法制备软或坚硬/半硬成熟的干酪和奶酪的方法
公开(公告)号：US20050249853A1
公开(公告)日：2005-11-10
申请号：US11121398
申请日：2005-05-03
申请人： Richard Merrill , Mayank Singh
发明人： Richard Merrill , Mayank Singh
IPC分类号： A23C19/00 , A23C19/068 , A23C19/082 , A23C19/09 , A23L29/20 , A23L29/238 , A23L29/256 , A23L29/262
CPC分类号： A23C19/0684 , A23C19/082 , A23C19/09
摘要： Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
摘要翻译：提供了用于制备软或坚硬/半硬质干酪的方法和系统，以及通过这些方法制备的软或坚硬/半硬干酪。该方法通常涉及形成含有混合或熔融干酪凝乳的浆料。可以将多种成分引入用于制备浆料的凝乳，形成的浆料，或在制造过程的其他阶段，以定制最终干酪产品的性能和营养特性。在一些方法中的浆料被直接加工以形成最终的干酪产品。在其他方法中，浆料经历各种类型的处理以实现某些所需的组成或性能要求。

3. 发明申请

US20050087829A1 Vertical color filter sensor group with carrier-collection elements of different size and method for fabricating such a sensor group 有权
标题翻译：具有不同尺寸的载体收集元件的垂直滤色器传感器组以及用于制造这种传感器组的方法
公开(公告)号：US20050087829A1
公开(公告)日：2005-04-28
申请号：US10975093
申请日：2004-10-27
申请人： Richard Merrill , Richard Lyon , Richard Turner , Paul Hubel
发明人： Richard Merrill , Richard Lyon , Richard Turner , Paul Hubel
IPC分类号： H01L21/00 , H01L27/146 , H01L27/148 , H01L31/00 , H01L31/0216 , H01L31/107 , H01L31/113 , H01L33/00
CPC分类号： H01L27/14603 , H01L27/14621 , H01L27/14623 , H01L27/14627 , H01L27/14647 , H01L27/14687 , H01L31/02162 , H01L31/107
摘要： A vertical color filter sensor group formed on a substrate (preferably a semiconductor substrate) and including at least two vertically stacked, photosensitive sensors, and an array of such sensor groups. In some embodiments, a carrier-collection element of at least one sensor of the group has substantially larger area, projected in a plane perpendicular to a normal axis defined by a top surface of a top sensor of the group, than does each minimum-sized carrier-collection element of the group. In some embodiments, the array includes at least two sensor groups that share at least one carrier-collection element. Optionally, the sensor group includes at least one filter positioned relative to the sensors such that radiation that has propagated through or reflected from the filter will propagate into at least one sensor of the group.
摘要翻译：形成在基板（优选半导体基板）上并且包括至少两个垂直堆叠的光敏传感器和这种传感器组的阵列的垂直滤色器传感器组。在一些实施例中，该组的至少一个传感器的载体收集元件具有基本上更大的面积，投影在垂直于由组的顶部传感器的顶表面限定的法线轴的平面内，而不是每个最小尺寸集团的载体收集要素。在一些实施例中，阵列包括共享至少一个载体收集元件的至少两个传感器组。可选地，传感器组包括相对于传感器定位的至少一个过滤器，使得已经传播通过过滤器或从过滤器反射的辐射将传播到该组的至少一个传感器中。

4. 发明申请

US20060008555A1 Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products 审中-公开
标题翻译：用氧化还原酶处理的食品成分和食品以及制备食品和食品的方法
公开(公告)号：US20060008555A1
公开(公告)日：2006-01-12
申请号：US11176634
申请日：2005-07-06
申请人： Richard Merrill , Mayank Singh
发明人： Richard Merrill , Mayank Singh
IPC分类号： A23C9/12
CPC分类号： C12Y111/01006 , A23C9/1213 , A23C19/054 , A23C19/06 , A23C21/02 , A23L29/06
摘要： A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.
摘要翻译：描述了制备醛糖酸盐产物的方法。该方法可以包括提供具有一种或多种还原糖的乳制品，并且通过向乳制品中加入缓冲剂化合物将乳制品的pH保持在约5.5或更高。该方法还可以包括向乳制品中加入氧化还原酶，其中至少一部分还原糖被氧化成醛糖酸盐产物。此外，描述了制备醛糖酸盐产物的方法，其包括以下步骤：提供包含还原糖的乳制品，将氧气混合到乳制品中，以及向乳制品中加入氧化还原酶，其中至少一部分还原糖被氧化成醛缩合产物。

5. 发明申请

US20070227713A1 Heat exchanger tube with a compressed return bend, a serpentine heat exchanger tube with compressed return bends and heat exchanger implementing the same 审中-公开
标题翻译：具有压缩回流弯管的热交换器管，具有压缩回流弯管的蛇形热交换器管和实施其的热交换器
公开(公告)号：US20070227713A1
公开(公告)日：2007-10-04
申请号：US11393906
申请日：2006-03-31
申请人： Thomas Bugler , George Shriver , Richard Merrill
发明人： Thomas Bugler , George Shriver , Richard Merrill
IPC分类号： F28D1/047
CPC分类号： F28D1/0477 , F28F1/006
摘要： A heat exchanger tube includes a tube body forming a hollow passageway and having a U-shaped tube section defining a return bend, a pair of straight tube sections and a pair of transition sections. Respective ones of the straight tube sections are connected to the return section with respective ones of the transition sections disposed therebetween. The straight tube sections extend generally parallel to one another. Each straight tube section has a straight tube cross-sectional width and the return bend has a return bend cross-sectional width that is smaller than the straight tube cross-sectional width. Multiple heat exchanger tubes can be connected together to form a serpentine heat exchanger tube. Multiple serpentine heat exchanger tubes or multiple heat exchanger tubes can be assembled together to form a heat exchanger apparatus.
摘要翻译：热交换器管包括形成中空通道并具有限定回弯部的U形管部分，一对直管部分和一对过渡部分的管体。直管段中的相应的部分连接到返回部分，其中相应的过渡部分设置在它们之间。直管部分大致彼此平行地延伸。每个直管段具有直管横截面宽度，并且返回弯管具有小于直管横截面宽度的返回弯曲横截面宽度。多个热交换器管可以连接在一起以形成蛇形热交换器管。多个蛇形热交换器管或多个热交换器管可以组装在一起以形成热交换器装置。

6. 发明申请

US20060204643A1 Whey protein compounds and methods of making 有权
标题翻译：乳清蛋白质化合物及其制备方法
公开(公告)号：US20060204643A1
公开(公告)日：2006-09-14
申请号：US11375437
申请日：2006-03-13
申请人： Richard Merrill , Madison Blanton , Frank Jaskulka , Mayank Singh
发明人： Richard Merrill , Madison Blanton , Frank Jaskulka , Mayank Singh
IPC分类号： A23J1/00
CPC分类号： A23G3/44 , A23G3/32 , A23J3/08
摘要： A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions. CROSS-REFERENCES TO RELATED APPLICATIONS
摘要翻译：制备粉末状乳清蛋白的方法，其中所述方法包括加热包含起始乳清蛋白的浆液至约140°F至约300°F的温度。加热将至少一部分起始乳清蛋白转化为变性乳清蛋白。该方法还包括使浆料经受高剪切条件，并干燥浆料以留下粉末状乳清蛋白。另外，制备粉状乳清蛋白的方法。该系统包括用于加热包含起始乳清蛋白的浆料的炊具和用于使浆料经受高剪切条件的剪切泵。交叉参考相关申请

7. 发明申请

US20060115569A1 Process of making a homogeneous cheese 有权
标题翻译：制作均匀奶酪的过程
公开(公告)号：US20060115569A1
公开(公告)日：2006-06-01
申请号：US11245425
申请日：2005-10-07
申请人： Richard Merrill , Terry Anderson
发明人： Richard Merrill , Terry Anderson
IPC分类号： A23C19/00
CPC分类号： A23C19/082 , A23C19/0684 , A23C2250/052
摘要： A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and (c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.
摘要翻译：公开了一种制作干酪的方法，例如，无酱干酪品种干酪。它包括以下步骤：（a）制备干酪凝乳; （b）与（i）至少一种乳酪乳化盐的水溶液和（ii）至少一种粉碎固体形式的GRAS食品添加剂的混合物研磨凝乳，以获得乳化剂/添加剂浸渍的地面凝乳; （c）将乳化剂/添加剂浸渍的凝乳转化成奶酪，方法是：（i）加热，捏合和拉伸乳化剂/添加剂浸渍的地面凝乳，以获得均匀的奶酪块，或（ii）将乳化剂/添加剂 - 浸渍的地面凝乳，以获得均匀的奶酪块。合适的GRAS食品添加剂的实例包括树胶，稳定剂，乳制品固体（例如，非脂肪干乳或乳清蛋白浓缩物），乳酪粉，非乳蛋白分离物，氯化钠，天然或改性食品淀粉，着色剂和调味剂。当使用蛋白质GRAS食品添加剂时，该方法特别有用。

8. 发明申请

US20050006333A1 Removable sealing device 失效
公开(公告)号：US20050006333A1
公开(公告)日：2005-01-13
申请号：US10612898
申请日：2003-07-07
申请人： Richard Merrill
发明人： Richard Merrill
IPC分类号： B65D51/20 , B65D51/00
CPC分类号： B65D51/20 , B65D2251/0015 , B65D2251/0093
摘要： A removable sealing device for a standard container having a neck, which allows the container to remain sealed while it is being properly positioned with respect to a receptacle and then to be remotely unsealed after it has been properly positioned with respect to the receptacle, thereby preventing the contents of the container from spilling on or around the receptacle. A method of sealing containers involving dispensing removable membranous seals from a continuous length and attaching the seals to standard containers.

9. 发明授权

US07494677B2 Coated food products and methods of producing coated food products with reduced permeability to fat and oil 有权
标题翻译：涂覆的食品和生产具有降低的脂肪和油渗透性的涂层食品的方法
公开(公告)号：US07494677B2
公开(公告)日：2009-02-24
申请号：US10977540
申请日：2004-10-29
申请人： Richard Merrill , David LeMay , Laura E. Colin-Diaz
发明人： Richard Merrill , David LeMay , Laura E. Colin-Diaz
IPC分类号： A23J1/20
CPC分类号： A23L33/20 , A23L5/11 , A23L5/20 , A23L29/045 , A23P20/12 , A23P20/18 , A23V2002/00 , A23V2200/3324 , A23V2250/54252
摘要： Coatings containing one or more thermally coagulating proteins (e.g., whey protein) and foodstuffs coated with such coatings are provided. The coatings render foodstuffs less permeable to fat and oil in the frying medium, and thus reduce the amount of fat or oil absorbed by the foodstuff during cooking. The coatings also improve the color, texture and crispiness of the cooked foodstuff. Methods for applying such coatings to obtain the coated foodstuff are also provided.
摘要翻译：提供了含有一种或多种热凝固蛋白（例如乳清蛋白）和涂覆有这种涂层的食品的涂层。涂料使油炸介质中的油脂对食物的渗透性较差，从而减少烹饪过程中被食物吸收的脂肪或油的量。涂层还可以改善熟食的颜色，质感和脆性。还提供了涂覆这种涂层以获得涂覆食品的方法。

10. 发明申请

US20070172579A1 PROTEIN HYDROLYSATES AND METHOD OF MAKING 有权
标题翻译：蛋白水解物及其制备方法
公开(公告)号：US20070172579A1
公开(公告)日：2007-07-26
申请号：US11619957
申请日：2007-01-04
申请人： Madison Blanton , Richard Merrill , Shannan Guck
发明人： Madison Blanton , Richard Merrill , Shannan Guck
IPC分类号： C12P21/06 , C07K1/00
CPC分类号： C12P21/06 , A23G1/44 , A23G3/44 , A23G9/38 , A23J3/34 , A23L33/18 , Y10S530/832 , Y10S530/833
摘要： Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.
摘要翻译：描述制备蛋白质水解产物的方法。所述方法可以包括以下步骤：提供包含蛋白质的溶液，并将溶液的pH调节至约10.4或更大以形成碱性蛋白质溶液。另外的步骤可以包括将蛋白酶添加到将至少一部分蛋白质转化为蛋白质水解产物的碱性蛋白质溶液中。还描述了蛋白质水解物组合物和水溶性食品添加剂。添加剂可以包括通过蛋白质底物的蛋白质水解形成的蛋白质水解产物的混合物。蛋白质水解产物的平均分子量可以为约2000至约10,000道尔顿。

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