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1. 发明授权

US5500240A Production of chip-like starch based snacks 失效
标题翻译：生产片状淀粉类小吃
公开(公告)号：US5500240A
公开(公告)日：1996-03-19
申请号：US467668
申请日：1995-06-06
申请人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
发明人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
IPC分类号： A23L1/052 , A23L1/164 , A23L1/217 , A23L1/10
CPC分类号： A23L19/19 , A23L29/206 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： A chip-like snack is prepared by admixing wheat flour, a no or low gluten content starchy material, e.g. potato starch, pregelatinized waxy starch and water to form a dough. The dough is then sheeted and cut into pieces and the pieces are heated to reduce their moisture content to obtain chip-like products having a blistered appearance and a crisp texture.
摘要翻译：通过混合小麦面粉，不含或低麸质含量的淀粉物质，例如，马铃薯淀粉，预胶化蜡质淀粉和水，以形成面团。然后将面团切片并切成片，并将片加热以降低其含水量，以获得具有起泡外观和脆性质地的片状产品。

2. 发明授权

US5429834A Production of chip-like starch based snacks 失效
标题翻译：生产片状淀粉类小吃
公开(公告)号：US5429834A
公开(公告)日：1995-07-04
申请号：US57918
申请日：1993-05-07
申请人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
发明人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
IPC分类号： A23L1/052 , A23L1/164 , A23L1/217 , A23L1/10
CPC分类号： A23L19/19 , A23L29/206 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： A pregelatinized waxy starch provides for the production of cohesive, continuously machineable doughs from starchy materials or ingredients having starch with no- or low-gluten contents. The pregelatinized waxy starch is admixed with only a portion of the at least one starchy material and only a portion of the water needed to form a machineable dough. This mixing procedure results in uniform hydration of the pregelatinized waxy starch and avoids tearing of the dough sheet during machining. The moisture content of the dough sheets is reduced substantially from above about 25% by weight by heating in air, preferably in a gas-fired oven, to obtain chip-like snacks, such as potato chips and corn chips, having a low oil content, a blistered appearance, and a crisp texture.
摘要翻译：预胶化的蜡质淀粉提供从具有无谷蛋白或低谷蛋白含量的淀粉的淀粉质材料或成分的成分生产粘性，连续可机加工的面团。预胶化蜡状淀粉仅与至少一种淀粉质材料的一部分混合，并且仅形成一部分水以形成可机加工面团。这种混合程序导致预胶化蜡质淀粉的均匀水合，并避免在加工过程中面片的撕裂。通过在空气中，优选在燃气烘箱中加热，面片的水分含量基本上从约25重量％以上降低，以获得具有低含油量的片状小吃，例如马铃薯片和玉米片，外观漂亮，质感清晰。

3. 发明申请

US20110189351A1 FAT BLOOM INHIBITING FOOD COMPOSITIONS AND METHODS 审中-公开
标题翻译： FAT BLOOM抑制食品组合物和方法
公开(公告)号：US20110189351A1
公开(公告)日：2011-08-04
申请号：US13011488
申请日：2011-01-21
申请人： Margaret A. CADORE , Thomas M. Richar , Theodore N. Janulis , James M. Manns
发明人： Margaret A. CADORE , Thomas M. Richar , Theodore N. Janulis , James M. Manns
IPC分类号： A21D13/08 , A23P1/08
CPC分类号： A23G3/54 , A21D13/24 , A23G3/343 , A23G3/40 , A23G2200/08
摘要： Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.
摘要翻译：保存稳定的非冷冻食品，具有基饼，灌装和涂层成分，具有油脂抑制特性和低脂肪迁移。一个实施方案提供了一种食物组合物，其具有含有卡诺拉油的基饼，并且水分含量在约1.7至3.1％的范围内; 具有非月桂酸脂肪并且具有约25的水活度水平的馅饼馅料; 和具有月桂酸脂肪和非月桂酸脂肪并且具有小于约1％水分的涂层。

4. 发明授权

US4753812A Lipid system for filler composition 失效
标题翻译：填充剂组成的脂质体系
公开(公告)号：US4753812A
公开(公告)日：1988-06-28
申请号：US744362
申请日：1985-06-13
申请人： Lonny L. Wilson , Kenneth W. Player , Samuel J. Porcello , James M. Manns
发明人： Lonny L. Wilson , Kenneth W. Player , Samuel J. Porcello , James M. Manns
IPC分类号： A21D13/00 , A23D9/00 , A23D5/00 , A23G3/00
CPC分类号： A21D13/0041 , A23D9/00
摘要： There is disclosed a sandwich cream filling composition comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a hard butter also of defined SFI profile and melt point. The composition is characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.
摘要翻译：公开了一种夹层奶油填充组合物，其包含基本上由所定义的SFI型面和熔点的塑料脂肪组成的脂肪基质和还具有规定的SFI分布和熔点的硬脂肪。组合物的特征在于在约50°F至约90°F的宽温度范围内具有良好的起始点，并且在高于约98.5°F的温度下具有不可察觉的固体含量。

5. 发明申请

US20140099421A1 METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR 审中-公开
标题翻译：生产稳定的全麦片的方法
公开(公告)号：US20140099421A1
公开(公告)日：2014-04-10
申请号：US14111679
申请日：2012-04-13
申请人： Bin Zhao , Ning Zhou , Timothy S. Hansen , Michael A. Duffin , Domenico R. Cassone , Diane L. Gannon , Lynn C. Haynes , James M. Manns , Jeanny E. Zimeri , Peter Worfolk , Anthony Pracek
发明人： Bin Zhao , Ning Zhou , Timothy S. Hansen , Michael A. Duffin , Domenico R. Cassone , Diane L. Gannon , Lynn C. Haynes , James M. Manns , Jeanny E. Zimeri , Peter Worfolk , Anthony Pracek
IPC分类号： A23L1/10
CPC分类号： A23L7/197 , A21D2/145 , A21D2/36 , A21D2/38 , A21D6/00 , A21D13/02 , A23L7/198 , A23V2002/00 , B02B1/08 , A23V2250/042 , A23V2250/214
摘要： A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
摘要翻译：可以通过或不加热来生产稳定的全谷物小麦粉，例如稳定的全谷物小麦粉，具有出人意料的优异的延长的保质期和优异的饼干烘烤功能，通过使全谷物或麸皮和胚芽级分或组分进行处理脂肪酶抑制剂，如酸或绿茶提取物。利用脂肪酶抑制剂的处理可以在整个谷物或浆果的回火期间或在麸和胚芽部分或组分的水合过程中进行。

6. 发明授权

US4711788A Cookie filler compositions 失效
标题翻译：曲奇填料组合物
公开(公告)号：US4711788A
公开(公告)日：1987-12-08
申请号：US651088
申请日：1984-09-17
申请人： Sam J. Porcello , James M. Manns , Kenneth W. Player , Lonny L. Wilson
发明人： Sam J. Porcello , James M. Manns , Kenneth W. Player , Lonny L. Wilson
IPC分类号： A23G3/00 , A21D13/00 , A21D13/08 , A23G3/34 , A23L9/20 , A23D5/00
CPC分类号： A21D13/0041 , A23L9/20
摘要： A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.
摘要翻译：公开了一种填充霜，其具有通过将填料膏充气至约0.70至约0.82之间的比重而实现的快速“脱离”。所得的填充霜使用具有特定确定的固体脂肪指数的脂肪或油质组合物。公开了适用于本发明的特定含油组合物。

7. 发明授权

US5080920A Bloom resistant cookies 失效
标题翻译：布鲁姆饼干
公开(公告)号：US5080920A
公开(公告)日：1992-01-14
申请号：US560187
申请日：1990-07-31
申请人： James B. Taylor , James M. Manns , Peter S. Given, Jr. , Donald M. Balthasar , Janet M. Page , Frederick Vesper
发明人： James B. Taylor , James M. Manns , Peter S. Given, Jr. , Donald M. Balthasar , Janet M. Page , Frederick Vesper
IPC分类号： A21D2/16 , A21D2/36 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0025 , A21D2/16 , A21D2/364
摘要： Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.
摘要翻译：含有可可粉和/或巧克力浆作为调味剂的耐热饼干是在没有猪油的情况下使用在70°F下具有约2.3％至约21.6％的固体脂肪含量和约0.2％至约11.6％的植物脂肪或起酥油而制备的，在85°F。优选的脂肪是部分氢化的大豆油，部分氢化的棉籽油及其混合物。脂肪还具有约52％至62％的油酸含量和1.2％或更低的组合亚麻酸和鳕鱼酸含量。饼干表现出相似的颜色，味道和质地，以控制用猪油制成的样品，而不会发生任何脂肪绽放。

8. 发明授权

US10212958B2 Method for producing stabilized whole wheat flour 有权
公开(公告)号：US10212958B2
公开(公告)日：2019-02-26
申请号：US14111679
申请日：2012-04-13
申请人： Bin Zhao , Ning Zhou , Timothy S. Hansen , Michael A. Duffin , Domenico R. Cassone , Diane L. Gannon , Lynn C. Haynes , James M. Manns , Jeanny E. Zimeri , Peter Worfolk , Anthony Pracek
发明人： Bin Zhao , Ning Zhou , Timothy S. Hansen , Michael A. Duffin , Domenico R. Cassone , Diane L. Gannon , Lynn C. Haynes , James M. Manns , Jeanny E. Zimeri , Peter Worfolk , Anthony Pracek
IPC分类号： A23L1/211 , A23L7/10 , A21D2/14 , A21D2/36 , A21D2/38 , A21D6/00 , A21D13/02 , B02B1/08
摘要： A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

9. 发明授权

US4865859A Soft soybean oil filler cream compositions 失效
标题翻译：软豆油填充剂软膏组合物
公开(公告)号：US4865859A
公开(公告)日：1989-09-12
申请号：US204988
申请日：1988-06-10
申请人： Samuel J. Porcello , James M. Manns
发明人： Samuel J. Porcello , James M. Manns
IPC分类号： A23G3/00 , A21D13/08 , A23D9/007 , A23G3/34 , A23L9/20
CPC分类号： A23L9/20
摘要： A filler cream for use with sandwich cookies and other foods which is soft at room temperature yet is structurally stable during simulated adverse transport conditions is obtained with an oleaginous composition having a solid fat index of: (a) from about 9 to about 20 percent, preferably from about 11 percent to about 15 percent, at 80 degrees F., (b) from about 4 percent to about 11 percent, preferably from about 5 percent to about 8 percent at 92 degrees F., and (c) from about 1 percent to about 4 percent preferably from about 1 percent to about 3 percent material at 100 degrees F. The ingredients are aerated, mixed, and cooled simultaneously to produce a composition which has a specific gravity of from about 0.70 to about 1.20, preferably from about 0.77 to about 1.0, most preferably from about 0.85 to about 0.95. The filler creams of the present invention exhibit a non-gritty, smooth texture and "quick get away" characteristics.
摘要翻译：使用三明治饼干和其他在室温下软的食品的填充剂膏剂在模拟的不利的运输条件下在结构上是稳定的，具有固体脂肪指数为（a）约9至约20％的含油组合物，优选约11％至约15％，在80°F，（b）约4％至约11％，优选约5％至约8％，和（c）约1 百分比至约4％，优选约1％至约3％的材料。将成分同时充气，混合和冷却，以产生比重为约0.70至约1.20，优选约约 0.77至约1.0，最优选约0.85至约0.95。本发明的填料霜具有非粗糙，光滑的质感和“快速脱离”特性。

10. 发明授权

US4834991A Soybean oil filler cream compositions 失效
标题翻译：大豆油填充霜组合物
公开(公告)号：US4834991A
公开(公告)日：1989-05-30
申请号：US775803
申请日：1985-09-13
申请人： Sam J. Porcello , James M. Manns , Kenneth W. Player , Lonny L. Wilson
发明人： Sam J. Porcello , James M. Manns , Kenneth W. Player , Lonny L. Wilson
IPC分类号： A21D13/00 , A23D9/00
CPC分类号： A21D13/0041 , A23D9/00
摘要： A filler cream containing soybean oil is disclosed which has an improved "get away" property resulting in a rapid burst of flavor when consumed. The filler cream ingredients are mixed, aerated, and cooled simultaneously to obtain a specific gravity of between about 0.85 and about 1.20. The resulting filler cream is utilized as a filler for sandwich cookies or other baked goods.
摘要翻译：公开了含有大豆油的填充霜，其具有改善的“脱落”性质，导致消费时快速爆发风味。将填料奶油成分混合，充气并同时冷却，以获得约0.85至约1.20之间的比重。所得填料膏被用作三明治饼干或其他烘焙食品的填料。

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