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1. 发明授权

US5254353A Sealant for baked products 失效
标题翻译：烤制品用密封剂
公开(公告)号：US5254353A
公开(公告)日：1993-10-19
申请号：US890062
申请日：1992-05-28
申请人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Sylvia Abrams , Karin C. Gaertner
发明人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Sylvia Abrams , Karin C. Gaertner
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23B7/08
CPC分类号： A21D13/0012 , A21D15/08
摘要： A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
摘要翻译：一种用于烘焙食品的密封剂，其减少水分迁移进出烘焙食品，其包含40-72重量％的蔗糖，8-30重量％的DE为38以下的淀粉水解产物和20-30重量％的水其中70-80％的阻挡层由固体组成。还公开了一种密封剂的制造方法。

2. 发明授权

US5354567A Sealant for baked products 失效
标题翻译：烤制品用密封剂
公开(公告)号：US5354567A
公开(公告)日：1994-10-11
申请号：US105076
申请日：1993-08-10
申请人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Laura M. Hansen , Sylvia Abrams , Karin C. Gaertner
发明人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Laura M. Hansen , Sylvia Abrams , Karin C. Gaertner
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23P1/08
CPC分类号： A21D13/0012 , A21D15/08
摘要： A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
摘要翻译：一种用于烘焙食品的密封剂，其减少水分迁移进出烘焙食品，其包含40-72重量％的蔗糖，8-30重量％的DE为38以下的淀粉水解产物和20-30重量％的水其中70-80％的阻挡层由固体组成。还公开了一种密封剂的制造方法。

3. 发明授权

US5035904A Starch-based products for microwave cooking or heating 失效
标题翻译：用于微波炉烹饪或加热的基于淀粉的产品
公开(公告)号：US5035904A
公开(公告)日：1991-07-30
申请号：US571041
申请日：1990-07-30
申请人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
发明人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
IPC分类号： A21D2/02 , A21D2/14 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
CPC分类号： A21D2/02 , A21D2/145 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
摘要： The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
摘要翻译：本发明提供了用于降低微波煮熟或加热的面包样产品中的微波诱导韧性和/或硬度的处理装置。本发明允许维持产品的身份和韧性和/或坚固度的降低，而不管产品在没有处理装置的情况下会表现出如何的韧性或坚固性。处理装置包括添加的试剂以及用于降低韧性和/或硬度的加工步骤。

4. 发明申请

US20130071524A1 COATED FOOD PRODUCT AND METHODS 审中-公开
标题翻译：包装食品和方法
公开(公告)号：US20130071524A1
公开(公告)日：2013-03-21
申请号：US13624073
申请日：2012-09-21
申请人： Christopher J. Barrett , Daniel R. Green , Victor T. Huang , Christine M. Nowakowski
发明人： Christopher J. Barrett , Daniel R. Green , Victor T. Huang , Christine M. Nowakowski
IPC分类号： A23P1/08 , A23L1/10
CPC分类号： A23P20/10 , A23G3/0065 , A23G3/0089 , A23G3/343 , A23L7/122
摘要： Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.
摘要翻译：描述的是食物，例如准备食用具有基料和涂料的谷物; 实例包括碱，通过将浆料涂层施加到基底上的浆料层，浆料层具有基于干重的小于约80％的蔗糖，以及浆料层上的颗粒层。颗粒层可以通过将颗粒物干燥地填充到浆料涂覆的基底上来制备。颗粒包括例如预凝胶淀粉，高分子量糊精，高分子量可溶性纤维，部分可溶性纤维，不溶性纤维，蛋白质，低溶解度非糖化合物或蔗糖中的一种或多种。

5. 发明授权

US5620732A Method of making ice cream 失效
标题翻译：制作冰淇淋的方法
公开(公告)号：US5620732A
公开(公告)日：1997-04-15
申请号：US472500
申请日：1995-06-07
申请人： John F. Clemmings , Hans F. Zoerb , Diane R. Rosenwald , Victor T. Huang
发明人： John F. Clemmings , Hans F. Zoerb , Diane R. Rosenwald , Victor T. Huang
IPC分类号： A23C9/13 , A23G9/04 , A23G9/32 , A23G9/38 , A23G9/44 , A23G9/52 , A23L3/36 , A23L3/37 , A23G9/00
CPC分类号： A23G9/38 , A23G9/04 , A23L3/36 , A23L3/37
摘要： A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.
摘要翻译：冰淇淋的储存方法。该方法在储存之前不需要硬化步骤。该方法包括制备包含水的成分和向成分混合物中加入抗冻蛋白质的混合物。

6. 发明授权

US5595778A Pie dough with reduced degree of cracking 失效
标题翻译：饼面团开裂程度降低
公开(公告)号：US5595778A
公开(公告)日：1997-01-21
申请号：US473672
申请日：1995-06-07
申请人： Victor T. Huang , Karen V. Sandifur
发明人： Victor T. Huang , Karen V. Sandifur
IPC分类号： A21D2/16 , A21D8/02 , A21D13/00 , A21D13/08 , A21D8/00
CPC分类号： A21D13/0022 , A21D2/165 , A21D8/02
摘要： The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.
摘要翻译：本发明包括一种制作面团的方法，该方法用作通过乳化脂肪和水浆制成的馅饼外壳以制成乳液并将乳液加入到含有预混料的面粉中。本发明还包括通过该方法制成的面团产品。

7. 发明授权

US5547694A Container for refrigeratable yeast-leavened doughs 失效
标题翻译：集装箱用于制冷酵母发酵面团
公开(公告)号：US5547694A
公开(公告)日：1996-08-20
申请号：US483401
申请日：1995-06-07
申请人： Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Andrew H. Johnson , Katy Ghiasi
发明人： Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Andrew H. Johnson , Katy Ghiasi
IPC分类号： B65D77/22 , B65D81/20 , B65D81/00 , B65D85/00
CPC分类号： B65D81/20 , B65D77/225
摘要： Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.
摘要翻译：冷冻面团包装具有与凸缘相关联的压力释放阀，以基本上防止膨胀的面团干扰包装的排气能力。

8. 发明授权

US11297870B2 Reduced sucrose sugar coatings for cereals and methods of preparation 有权
公开(公告)号：US11297870B2
公开(公告)日：2022-04-12
申请号：US13173298
申请日：2011-06-30
申请人： Christopher J. Barrett , Patrick C. Dreese , Daniel R. Green , Victor T. Huang , Christine Nowakowski , Fern A. Panda , Scott Whitman
发明人： Christopher J. Barrett , Patrick C. Dreese , Daniel R. Green , Victor T. Huang , Christine Nowakowski , Fern A. Panda , Scott Whitman
IPC分类号： A23L33/20 , A23L33/125 , A23L7/00 , A23L5/00 , A23L7/122 , A23L29/30 , A23L29/212 , A23P20/10 , A23L33/16
摘要： Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

9. 发明授权

US06635302B1 Milk protein dispersions 有权
标题翻译：乳蛋白分散体
公开(公告)号：US06635302B1
公开(公告)日：2003-10-21
申请号：US09197129
申请日：1998-11-20
申请人： Victor T. Huang , Diane R. Rosenwald
发明人： Victor T. Huang , Diane R. Rosenwald
IPC分类号： A23C9142
CPC分类号： A23C9/156 , A23C9/1422 , A23G9/52 , A23G2200/12
摘要： Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.
摘要翻译：可溶性糖可以加入到乳蛋白分散体中，减少乳糖，以缓慢粘度增加和凝胶化。优选地，将大于约3重量％的可溶性糖加入到乳蛋白分散体中。所得乳蛋白分散体通常具有大于约6重量％的蛋白质，小于约20重量％的乳糖和大于约3重量％的可溶性糖。优选的乳蛋白分散体是低脂肪的。乳蛋白分散体适合储存至少几天，而不会产生抑制加工的粘度。

10. 发明授权

US5643625A Method for packaging refrigeratable yeast leavened doughs 失效
标题翻译：包装冷冻酵母发酵面团的方法
公开(公告)号：US5643625A
公开(公告)日：1997-07-01
申请号：US683071
申请日：1996-07-16
申请人： Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Andrew H. Johnson , Katy Ghiasi
发明人： Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Andrew H. Johnson , Katy Ghiasi
IPC分类号： B65D77/22 , B65D81/20 , A21D10/02
CPC分类号： B65D81/20 , B65D77/225
摘要： Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.
摘要翻译：冷冻面团包装方法包括将面团包装在具有与凸缘相关联的压力释放阀的包装中，以基本上防止膨胀的面团干扰包装的排气能力。

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