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1. 发明授权

US4135929A Photographic sulfonamido compounds and elements and processes using them 失效
标题翻译：摄影磺胺嘧啶化合物及其使用的元素和方法
公开(公告)号：US4135929A
公开(公告)日：1979-01-23
申请号：US832048
申请日：1977-09-09
申请人： Jose M. Fernandez , Michael D. McCreary , Robert E. Ross , Jon T. Staples
发明人： Jose M. Fernandez , Michael D. McCreary , Robert E. Ross , Jon T. Staples
IPC分类号： C09B55/00 , G03C7/00 , G03C7/305 , G03C8/10 , G03C8/14 , G03C1/40 , G03C1/10 , G03C1/48 , G03C5/54
CPC分类号： G03C7/30511 , G03C8/10 , Y10S430/159
摘要： A novel class of redox releasing compounds contains an N,N-disubstituted carbamoyl ballast group. These compounds can be used in photographic elements and processes to release a dye or other photographically useful group as a function of silver halide development.

2. 发明授权

US06942885B2 Scored savory dough with toppings or fillings 有权
标题翻译：用浇头或馅料打碎咸味面团
公开(公告)号：US06942885B2
公开(公告)日：2005-09-13
申请号：US10285652
申请日：2002-11-01
申请人： Robert E. Ross , Gerard J. Loizeau
发明人： Robert E. Ross , Gerard J. Loizeau
IPC分类号： A21D10/02 , A21D13/00 , A21D10/00
CPC分类号： A21D10/025 , A21D13/24 , A21D13/31
摘要： A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.
摘要翻译：由面粉，发酵剂，脂肪制成的即用型冷冻或冷冻面团; 不超过0.5重量％的糖或糖代用品; 并且优选地包括一个或多个浇头，填充物或两者。面团具有包括凹槽，刻痕线或其组合的表面，其限定要分离成单个焙烤产品的面团片段。凹槽，刻痕线或其组合各自具有面团厚度的约3％至约95％的深度。面团是厚度为约0.5至5厘米的片材或平行六面体，圆柱体，棱柱形块或多边形的形式。

3. 发明授权

US5204132A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
公开(公告)号：US5204132A
公开(公告)日：1993-04-20
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.

4. 发明授权

US4447523A Photographic elements containing 2,4-disulfonamidophenol scavengers for oxidized developing agents 失效
标题翻译：含有2,4-二磺酰胺苯酚清除剂的氧化显影剂的摄影元素
公开(公告)号：US4447523A
公开(公告)日：1984-05-08
申请号：US502814
申请日：1983-06-09
申请人： Robert E. Ross , Wilbur S. Gaugh
发明人： Robert E. Ross , Wilbur S. Gaugh
IPC分类号： G03C7/392 , G03C1/40 , G03C1/06 , G03C7/00
CPC分类号： G03C7/39216
摘要： Useful scavengers for oxidized developing agents in photographic elements are 2,4-disulfonamidophenols, or alkali labile precursors of such phenols.
摘要翻译：用于照相元件中的氧化显影剂的有用清除剂是这些酚类的2,4-二磺酰胺基苯酚或碱不稳定的前体。

5. 发明授权

US4698000A Apparatus for co-extrusion of a dough mass with particulate matter in the outer dough 失效
标题翻译：用于将面团块与颗粒物质共挤出在外面团中的装置
公开(公告)号：US4698000A
公开(公告)日：1987-10-06
申请号：US819153
申请日：1986-01-14
申请人： Robert Thulin , Robert E. Ross , Nicholas Polifroni
发明人： Robert Thulin , Robert E. Ross , Nicholas Polifroni
IPC分类号： A21C9/04 , A21C9/06 , A21C11/16 , A21D8/02 , A23G3/02 , A23G3/20 , A23L1/00 , A23P1/12 , B29C47/26
CPC分类号： A21C9/06 , A21C11/163 , A23G3/2015 , A23P30/25 , Y10S425/243
摘要： A continuous co-extruded food product is formed having dissimilar inner and outer portions wherein the inner portion is enveloped by the outer portion and the outer portion is a dough containing particulate material such as chocolate chips. The product is formed by an inner extrusion port being recessed a distance d from an outer extrusion port with the distance d being sufficient for permitting particulate material in the outer dough portion to pass through an exit passage between the inner and outer extrusion ports without clogging or agglomeration. Turbulence is induced in the outer dough portion which envelops the inner portion thereby causing the particulate material to tumble whereby at least a portion of the particulate material partially penetrates the exterior surface of the outer dough portion enveloping the inner portion. Dough is removed from the surface of the part of the particulate material penetrating the exterior surface of the outer dough portion. In a preferred embodiment, the outer extrusion port includes a land surface generally parallel to the axis of the outer extrusion port and a bevel surface at the interior surface of the outer extrusion port. The land surface intersects the beveled surface at a generally sharp line of intersection. The generally sharp line of intersection and the bevel surface cause the tumbling of the particulate material. The land surface removes dough from the surface of the particulate material which penetrates the exterior surface of the outer dough portion.
摘要翻译：形成具有不同的内部和外部部分的连续共挤出食品，其中内部被外部部分包围，外部是含有诸如巧克力屑的颗粒材料的面团。产品由内挤出口形成，内挤出口与外挤出口凹入距离d，距离d足以允许外面团部分中的颗粒材料通过内挤出口和外挤出口之间的出口通道而不堵塞或凝聚。在包裹内部部分的外部面团部分中引起湍流，从而导致颗粒材料翻滚，由此至少一部分颗粒材料部分地穿透包封内部的外部面团部分的外表面。将面团从穿过外部面团部分的外表面的颗粒材料的部分的表面移除。在优选实施例中，外部挤压端口包括大致平行于外部挤出端口的轴线的平台表面和在外部挤出端口的内表面处的斜面。地面以一般锐利的交叉线与斜面相交。一般尖锐的交叉线和斜面使得颗粒材料的翻滚。地表面从透过外部面团部分的外表面的颗粒材料的表面去除面团。

6. 发明授权

US4579744A Method for co-extrusing dough mass with particulate matter in the outer dough 失效
标题翻译：在面团中将面团与颗粒物质共挤出的方法
公开(公告)号：US4579744A
公开(公告)日：1986-04-01
申请号：US630126
申请日：1984-07-12
申请人： Robert Thulin , Robert E. Ross , Nicholas Polifroni
发明人： Robert Thulin , Robert E. Ross , Nicholas Polifroni
IPC分类号： A21C9/04 , A21C9/06 , A21C11/16 , A21D8/02 , A23G3/02 , A23G3/20 , A23L1/00 , A23P1/12 , A21D13/00
CPC分类号： A21C9/06 , A21C11/163 , A23G3/2015 , A23P30/25 , Y10S425/243
摘要： A continuous co-extruded food product is formed having dissimilar inner and outer portions wherein the inner portion is enveloped by the outer portion and the outer portion is a dough containing particulate material such as chocolate chips. The product is formed by an inner extrusion port being recessed a distance d from an outer extrusion port with the distance d being sufficient for permitting particulate material in the outer dough portion to pass through an exit passage between the inner and outer extrusion ports without clogging or agglomeration. Turbulence is induced in the outer dough portion which envelops the inner portion thereby causing the particulate material to tumble whereby at least a portion of the particulate material partially penetrates the exterior surface of the outer dough portion enveloping the inner portion. Dough is removed from the surface of the part of the particulate material penetrating the exterior surface of the outer dough portion.
摘要翻译：形成具有不同的内部和外部部分的连续共挤出食品，其中内部被外部部分包围，外部是含有诸如巧克力屑的颗粒材料的面团。产品由内挤出口形成，内挤出口与外挤出口凹入距离d，距离d足以允许外面团部分中的颗粒材料通过内挤出口和外挤出口之间的出口通道而不堵塞或凝聚。在包裹内部部分的外部面团部分中引起湍流，从而导致颗粒材料翻滚，由此至少一部分颗粒材料部分地穿透包封内部的外部面团部分的外表面。将面团从穿过外部面团部分的外表面的颗粒材料的部分的表面移除。

7. 发明授权

US4205987A Sulfonamido phenol scavenger compounds 失效
标题翻译：磺胺基苯酚清除剂化合物
公开(公告)号：US4205987A
公开(公告)日：1980-06-03
申请号：US960890
申请日：1978-11-15
申请人： Wayne F. Erikson , Robert E. Ross
发明人： Wayne F. Erikson , Robert E. Ross
IPC分类号： C07C311/08 , C07C67/00 , C07C301/00 , C07C311/21 , G03C7/392 , G03C8/00 , G03C8/08 , G03C7/00 , G03C1/10 , G03C1/40 , G03C1/76
CPC分类号： G03C8/08 , G03C7/39236 , G03C8/00
摘要： Photographic elements, film units and processes are described wherein certain ballasted di-2,5-sulfonamidophenols are used to scavenge oxidized electron transfer agents in color image transfer materials. The scavenger compounds can be located in an emulsion layer, a dye image-providing material layer or an interlayer.
摘要翻译：描述了摄影元件，膜单元和方法，其中使用某些压载二-2,5-磺酰胺苯酚清除彩色图像转印材料中的氧化电子转移剂。清除剂化合物可以位于乳剂层，染料图像提供材料层或中间层中。

8. 发明授权

US5223292A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
标题翻译：用于制作稳定的柔软或耐嚼饼干的方法和面团组合物
公开(公告)号：US5223292A
公开(公告)日：1993-06-29
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0038
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.
摘要翻译：在整个饼干中具有延长的货架稳定的柔软或耐嚼纹理的饼干通过共挤出可粘贴到柔软或耐嚼纹理的内部粘附饼干面团和可烘烤成柔软或耐嚼纹理的外部非粘合饼干面团来制备。内部面团包括一种液体保湿剂，其量足以赋予烤制的外部曲奇饼面团上的保持稳定的柔软或耐嚼纹理，超过通过将外部面团单独烘烤到可以达到的同样稳定的柔软或耐嚼纹理水分含量。将共挤出物切成片，以将内部的曲奇饼面团引入，并且将这些碎片烘烤至至少约6重量％的饼干的含水量。外部非贴壁的曲奇饼面团在可烘烤到柔软的耐嚼质地的同时，具有足够的内聚力和坚固度，从而使共挤出物可以大规模成型为饼干面团片。使用非粘附的曲奇饼面团来吸收粘附填料面团，避免了粘贴在饼干面团上的饼干面团加入烘箱和饼干面团切割设备。

9. 发明授权

US4961942A Shelf-stable multi-textured cookies 失效
标题翻译：保质期多纹理饼干
公开(公告)号：US4961942A
公开(公告)日：1990-10-09
申请号：US191771
申请日：1988-05-02
申请人： Mark V. Cocco , Robert E. Ross , Robert R. Thulin
发明人： Mark V. Cocco , Robert E. Ross , Robert R. Thulin
IPC分类号： A21D2/18 , A21D13/08
CPC分类号： A21D2/18 , A21D13/08
摘要： Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.
摘要翻译：具有稳定的多个纹理的饼干由复合面团制备，所述复合面团包括层压到套管烹饪面团上的填料饼干面团。基于壳体面团的糖固体含量，套管面团包含乳糖和/或右旋糖和小于75重量％的蔗糖。填料面团包括用于赋予饼干内部柔软度或咀嚼性的保湿剂。将外壳面团烘烤成柔软或柔软的织构的碎屑结构。填料面团的含水量大于套管面团的含水量，以便控制饼干的含水量。由具有由外壳面团所包围的填料面团的面团制成的饼干在面包片上保持牢固且嫩的织构化碎屑结构，并且当面团坯料被烘烤至基于饼干的重量，终点含水量为至少约6重量％。

10. 发明授权

US4528202A Process for making shredded potato products 失效
标题翻译：制作切碎的马铃薯产品的方法
公开(公告)号：US4528202A
公开(公告)日：1985-07-09
申请号：US490752
申请日：1983-05-02
申请人： Martha Y. Wang , Jane Michnowski , Diane L. Hnat , Robert E. Ross
发明人： Martha Y. Wang , Jane Michnowski , Diane L. Hnat , Robert E. Ross
IPC分类号： A23L19/12 , A23L19/18 , A21D2/36 , A21D6/00 , A21D8/02 , A23L1/216
CPC分类号： A23L19/19 , A23L19/13 , Y10S426/808
摘要： Ready-to-eat shredded potato products having a pleasant texture, and a substantially uniform off-white to golden tan color, are obtained by the process of the present invention. A potato dough is formed under low temperature and low shear mixing conditions so as to avoid overgelatinization of the potato starch and tackiness which would impede flowability and the continuous production of long continuous shred layers. Individual discrete dough pieces having a moisture content of from about 29% to about 50% by weight are tempered to distribute the water substantially uniformly throughout the dough pieces, the tempered dough pieces are shredded and the shredded dough is cooked.
摘要翻译：通过本发明的方法获得具有令人愉快的质感和基本上均匀的灰白色至黄褐色的即食切碎马铃薯产品。在低温和低剪切混合条件下形成马铃薯面团，以避免马铃薯淀粉的过度糊化和粘性，这将阻碍流动性和长连续碎片层的连续生产。具有约29％至约50％重量的水分含量的单独的离散面团片材被回火以将水基本上均匀地分布在整个面团片中，将回火的面团碎片切碎并且切碎的面团被煮熟。

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