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1. 发明授权

US06432460B1 Food product and method of preparation 有权
标题翻译：食品及其制备方法
公开(公告)号：US06432460B1
公开(公告)日：2002-08-13
申请号：US09264589
申请日：1999-03-08
申请人： Philip K. Zietlow , Bernhard H. van Lengerich , Mathew F. Langenfeld , Terry J. Reishus , James L. Stinson , Gerald L. Wilson , Michael A. Helser
发明人： Philip K. Zietlow , Bernhard H. van Lengerich , Mathew F. Langenfeld , Terry J. Reishus , James L. Stinson , Gerald L. Wilson , Michael A. Helser
IPC分类号： A23L130
CPC分类号： A23G3/44 , A23G3/0221 , A23G3/0226 , A23G3/0242 , A23G3/04 , A23G3/362 , A23G3/366 , A23G3/368 , A23G3/52 , A23G3/54 , A23L33/16 , A23L33/21
摘要： Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.01% to 45% of a dry particulate having a particle size distribution such that 90% have a particle size of less than 400 &mgr;m to form a liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 1.0 g/cc and; extruding the aerated foam at a temperature of about 105 to 150° F. to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and, drying the pieces to a moisture content of about 1 to 5% to form dried aerated confection pieces. Dried calcium fortified aerated marshmallow food products find particular suitability for use as ingredients for children's RTE cereals.
摘要翻译：公开的是充气食品，特别是棉花糖，具有营养强化成分和改进的制备方法。充气食品包含50至98％的糖组分; 约0.5至30％的结构剂; 约1％至30％的水分; 约0.01％至15％的营养强化成分选自生物活性成分，纤维，微营养素，矿物质及其混合物。充气食品的密度为约0.1至1.0g / cc.。制备方法包括以下步骤：A.提供液体糖甜食混合物，其包含：约50至98％的糖组分; 约1％至30％的水分; 和约1至30％（基于干重）泡沫结构剂; B.加入液体甜食混合物约0.01％至45％的粒度分布为90％的干燥颗粒具有小于400μm的粒度以形成液体甜食混合物; 使液体甜食混合物充气以形成密度为约0.1至1.0g / cc的充气甜食塑料泡沫; 在约105至150°F的温度下挤压充气泡沫以形成充气的糖果挤出物; 冷却挤出物以固化糖果以形成设定的充气甜食挤出物; 将设置的充气甜食挤出物成形为片; 并将其干燥至约1％至5％的含水量以形成干燥的充气甜食片。干燥的钙强化充气棉花糖食品特别适合用作儿童RTE谷物的成分。

2. 发明授权

US06793953B2 Food product and method of preparation 有权
标题翻译：食品及其制备方法
公开(公告)号：US06793953B2
公开(公告)日：2004-09-21
申请号：US10142535
申请日：2002-05-08
申请人： Philip K. Zietlow , Bernhard H. Van Lengerich , Mathew F. Langenfeld , Terry G. Reishus , James L. Stinson , Gerald L. Wilson , Michael A. Helser
发明人： Philip K. Zietlow , Bernhard H. Van Lengerich , Mathew F. Langenfeld , Terry G. Reishus , James L. Stinson , Gerald L. Wilson , Michael A. Helser
IPC分类号： A23L130
CPC分类号： A23G3/44 , A23G3/0221 , A23G3/0226 , A23G3/0242 , A23G3/04 , A23G3/362 , A23G3/366 , A23G3/368 , A23G3/52 , A23G3/54 , A23L33/16 , A23L33/21
摘要： A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.
摘要翻译：提供了一种制备具有营养强化成分的充气食品，特别是棉花糖的方法。根据本发明的优选形式，所述方法包括以下步骤：提供液体糖甜食混合物，其包含：糖组分; 约1％至30％的水分; 和泡沫结构剂; 向所述液体甜食混合物中加入包含营养强化成分的干燥颗粒; 充气液体甜食混合物以形成充气甜食塑料泡沫; 在加热的温度下挤压充气泡沫以形成充气的糖果挤出物; 冷却挤出物以固化糖果以形成设定的充气甜食挤出物; 将设置的充气甜食挤出物成形为片; 并干燥片。本发明还涉及用甜味剂和可用于制备充气食品的营养强化成分接种的液体甜食混合物。

3. 发明授权

US06180158B2 Process for aerated confection 失效
标题翻译：加气甜食的过程
公开(公告)号：US06180158B2
公开(公告)日：2001-01-30
申请号：US09107168
申请日：1998-06-12
申请人： Philip K. Zietlow , Bernhard van Lengerich , James L. Stinson , Gerald L. Wilson , Mathew F. Langenfeld
发明人： Philip K. Zietlow , Bernhard van Lengerich , James L. Stinson , Gerald L. Wilson , Mathew F. Langenfeld
IPC分类号： A23G300
CPC分类号： A23G3/44 , A23G3/0221 , A23G3/0226 , A23G3/04 , A23G3/52
摘要： A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F. extruding the aerated foam to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. Drying the pieces to a moisture content of about 1 to 5% to form dried aerated confection pieces.
摘要翻译：用于制备充气甜食，特别是棉花糖的连续方法包括以下步骤：A.通过连续混合形成糖浆浆液，在单个容器中连续形成透明浓缩糖浆; 通过搅拌和间接加热来烹饪糖浆浆料以溶解固体，通过蒸发水作为蒸气浓缩糖浆，并蒸发蒸气以形成浓缩的澄清糖浆，其中糖浆在容器内的停留时间范围为约1至 5分钟; B.冷却透明浓缩糖浆，不结晶，形成冷却的透明糖浆; C.将透明冷却的糖浆与约1至30％的泡沫结构剂混合以形成液体甜食混合物; D.用干糖晶体接种液体甜食混合物以形成接种的液体甜食混合物; E.将接种的液体甜食混合物充气以形成充气的甜食塑料泡沫; F.挤压充气泡沫以形成塑料加气的糖果挤出物绳; G.冷却挤出物绳以固化糖果，形成一套充气的甜食绞绳; H.将设置的充气糖果挤出物绳成型; 并且I.将片干燥成约1至5％的水分含量以形成干燥的充气甜食片。

4. 发明授权

US06387432B1 Dried marshmallow methods of preparation for increasing bowl life 失效
标题翻译：干燥的棉花糖干法可以提高碗的寿命
公开(公告)号：US06387432B1
公开(公告)日：2002-05-14
申请号：US09107169
申请日：1998-06-12
申请人： Philip K. Zietlow , Gerald L. Wilson , Michael A. Helser
发明人： Philip K. Zietlow , Gerald L. Wilson , Michael A. Helser
IPC分类号： H23G300
CPC分类号： A23G3/52 , A23G7/02
摘要： The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature (“Tg”) of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.
摘要翻译：本发明描述了冷却干燥充气糖果块以增加碗寿命的方法，包括以下步骤：A.以软塑料状态冷却热干燥充气糖果片，其具有（1）水分含量小于3.5重量％（2）至少80℃的初始温度和（3）至少15℃的玻璃化转变温度（“Tg”）至回火温度范围内的温度，所述回火温度范围为Tg + 5℃至约Tg + 30℃，以形成部分冷却干燥的充气糖果块; B.将冷却的干燥的棉花糖片保持在回火温度范围内约1至15分钟，以形成回火的部分冷却干燥的棉花糖; 和C.将回火的部分冷却的干燥的棉花糖片材进一步冷却至低于其Tg，以形成固体形式的冷却干燥的棉花糖，其展示碗寿命增加。

5. 发明授权

US3935322A Chip separating from a fried ribbon 失效
标题翻译：芯片与油炸丝带分离
公开(公告)号：US3935322A
公开(公告)日：1976-01-27
申请号：US355260
申请日：1973-04-27
申请人： Verne E. Weiss , Glenn M. Campbell , Gerald L. Wilson
发明人： Verne E. Weiss , Glenn M. Campbell , Gerald L. Wilson
IPC分类号： A23G3/34 , A21B5/08 , A21C15/04 , A23G3/02 , A23L1/10 , A23L1/164 , A23L1/18 , A23L1/214 , A23L1/216 , A23L1/217 , A47J37/12 , A23L1/01
CPC分类号： A21B5/08 , A23L19/19 , A23L7/13 , A47J37/1214 , Y10S426/808
摘要： Method and apparatus for preparing a chip-type snack is disclosed. A dough is prepared and sheeted. An elongated shaped ribbon of connected dough pieces is cut from the dough sheet. The ribbon is passed through a deep fat fryer and then severed into individual chips.
摘要翻译：公开了制备芯片式小吃的方法和装置。制作面团并进行成片。从面片切割出连接的面团片的细长形状的带状物。丝带通过一个深油炸锅，然后切成单独的芯片。

6. 发明授权

US4371832A DC Ground fault detector wherein fault is sensed by noting imbalance of magnetic flux in a magnetic core 失效
标题翻译： DC接地故障检测器，其中通过注意磁芯中磁通量的不平衡来感测故障
公开(公告)号：US4371832A
公开(公告)日：1983-02-01
申请号：US153710
申请日：1980-05-27
申请人： Gerald L. Wilson , David Otten
发明人： Gerald L. Wilson , David Otten
IPC分类号： G01R31/02 , H02H3/33 , G01R19/10 , G01R33/00
CPC分类号： G01R31/025 , H02H3/332
摘要： A dc ground fault detector in which ground fault is sensed by noting an imbalance of magnetic flux due to a pair of windings on a toroidal core.
摘要翻译：一种直流接地故障检测器，其中通过注意由于在环形磁芯上的一对绕组引起的磁通量的不平衡来检测接地故障。

7. 发明授权

US3963858A High-voltage electrical insulator adapted to prevent flashover 失效
标题翻译：适用于防止闪络的高压电气绝缘
公开(公告)号：US3963858A
公开(公告)日：1976-06-15
申请号：US570147
申请日：1975-04-21
申请人： Tsen-Chung Cheng , Gerald L. Wilson , David C. Jolly
发明人： Tsen-Chung Cheng , Gerald L. Wilson , David C. Jolly
IPC分类号： H01B17/42
CPC分类号： H01B17/42
摘要： An electrical insulator composed of one or more electrical insulating skirts or sheds or shells at least some of which skirts or sheds or shells have a plurality of discrete conductive regions at one surface thereof, the discrete conductive regions being appropriately arranged and sufficient in number to intercept an arc in the event of incipient flashover from proceeding radially past the discrete conductive regions, thereby to prevent said flashover.
摘要翻译：一个电绝缘体由一个或多个电绝缘裙或梭壳组成，至少其中一些裙边或棚或壳在其一个表面具有多个离散的导电区域，离散的导电区域被适当地排列并且足够数量截取在初始闪络的情况下，在径向通过离散的导电区域之前的电弧，从而防止所述闪络。

8. 发明授权

US5457977A Method and apparatus for reforming a tube 失效
标题翻译：用于重整管的方法和装置
公开(公告)号：US5457977A
公开(公告)日：1995-10-17
申请号：US274526
申请日：1994-07-13
申请人： Gerald L. Wilson
发明人： Gerald L. Wilson
IPC分类号： B21D26/14 , B21D39/08 , B21D53/08
CPC分类号： B21D26/14 , B21D39/08 , B21D53/085 , Y10T29/49803
摘要： A method and apparatus for reforming, by either radially expanding or reducing an electrically conductive tubular workpiece (11). The method of the expansion embodiment comprises the steps of inserting an insulated electrical conductor (21) into the tube; then making up an electrical circuit that includes the portion of the wall of the tube in series or parallel connection with the electrical conductor and a source of electrical power (C and SW), then applying a voltage across the circuit. The current flowing through the conductor and the tube produces a circumferential electromagnetic field between the conductor and the tube. The current in the tube, interacting with the magnetic field, produces a radially directed outward force on the tube. If the force is sufficiently great and of a duration longer than the time required for a sound wave to pass through the tube wall, the tube wall will radially expand and be permanently deformed. The method of the reduction embodiment comprises the additional step of inserting the workpiece in an electrically conductive sleeve (51) and the making up step comprises including the sleeve in the electrical circuit and arranging the workpiece and the conductor in parallel circuit relationship. The respective apparatus of the two embodiments implement the method of the invention. The expansion embodiment of the invention is particularly adapted to the expansion of tubes in plate fin and tube type heat exchangers.
摘要翻译：通过径向膨胀或还原导电管状工件（11）来重整的方法和装置。膨胀实施例的方法包括将绝缘电导体（21）插入管中的步骤; 然后组成电路，其包括与电导体和电源（C和SW）串联或并联连接的管壁的部分，然后在电路两端施加电压。流过导体和管的电流在导体和管之间产生圆周电磁场。与磁场相互作用的管中的电流在管上产生径向向外的力。如果力足够大并且持续时间长于声波通过管壁所需的时间，则管壁将径向膨胀并且永久变形。还原实施例的方法包括将工件插入导电套筒（51）中的附加步骤，并且组成步骤包括将套筒包括在电路中并且将工件和导体布置成并联电路关系。两个实施例的相应装置实现了本发明的方法。本发明的膨胀实施例特别适用于板翅和管式热交换器中的管的膨胀。

9. 发明授权

US4096791A Apparatus for making a fried formed chip 失效
标题翻译：用于制作油炸成形芯片的装置
公开(公告)号：US4096791A
公开(公告)日：1978-06-27
申请号：US579748
申请日：1975-05-21
申请人： Verne E. Weiss , Glenn M. Campbell , Gerald L. Wilson
发明人： Verne E. Weiss , Glenn M. Campbell , Gerald L. Wilson
IPC分类号： A23G3/34 , A21B5/08 , A21C15/04 , A23G3/02 , A23L1/10 , A23L1/164 , A23L1/18 , A23L1/214 , A23L1/216 , A23L1/217 , A47J37/12
CPC分类号： A21B5/08 , A23L19/19 , A23L7/13 , A47J37/1214 , Y10S426/808
摘要： Apparatus for preparing a chip type snack is disclosed. The apparatus includes a section for preparing and sheeting dough, a section for cutting the dough sheet into a continuous ribbon of wide and narrow portions, a section for frying the ribbon in deep fat, and a section for severing the ribbon into individual chips.
摘要翻译：公开了用于制备芯片式小吃的装置。该装置包括用于制备和制作面团的部分，用于将面片切割成宽和窄部分的连续带的部分，用于将深色脂肪中的条带煎炸的部分和用于将丝带切割成单个碎片的部分。

10. 发明授权

US4032664A Fried formed chip 失效
标题翻译：热成型芯片
公开(公告)号：US4032664A
公开(公告)日：1977-06-28
申请号：US650326
申请日：1976-01-19
申请人： Verne E. Weiss , Glenn M. Campbell , Gerald L. Wilson
发明人： Verne E. Weiss , Glenn M. Campbell , Gerald L. Wilson
IPC分类号： A21B5/08 , A23L1/164 , A23L1/217 , A47J37/12 , A23L1/12
CPC分类号： A21B5/08 , A23L19/19 , A23L7/13 , A47J37/1214 , Y10S426/808
摘要： A chip-type snack is disclosed. A dough is prepared and sheeted. An elongated shaped ribbon of connected dough pieces is cut from the dough sheet. The ribbon is passed through a deep fat fryer and then severed into individual chips.

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