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1. 发明授权

US5783246A Preparation of coffee products with improved particle packing characteristics 失效
标题翻译：具有改善颗粒包装特性的咖啡制品的制备
公开(公告)号：US5783246A
公开(公告)日：1998-07-21
申请号：US660471
申请日：1996-06-07
申请人： Vincent Y. L. Wong , Leonard E. Small , Richard J. Sackenheim
发明人： Vincent Y. L. Wong , Leonard E. Small , Richard J. Sackenheim
IPC分类号： A23F5/08 , A23F5/10 , A23F5/14 , A23F5/40 , A23F5/00
CPC分类号： A23F5/08 , A23F5/10 , A23F5/14 , A23F5/405
摘要： Included is the preparation of particulate coffee products with improved particle packing characteristics. Fine coffee particles having particle diameters of less than about 600 micrometers are compacted to a bulk density of from about 0.40 to about 0.70 gm/cc. The resulting coffee products have the isodensity and isobrew solid profiles as shown in FIGS. 1 and 2, respectively, where the bulk density and brew solid values for any ternary particle mixture represented on the graph increases with increased coffee fine fractions therein. The process can also be used to control or increase the bulk density of particulate coffee products thereby eliminating or reducing the need to rely upon roasting means to control bulk density. The compaction operation changes the particle morphology without rupturing the cell walls of the coffee.
摘要翻译：包括具有改进的颗粒包装特性的颗粒状咖啡产品的制备。颗粒直径小于约600微米的精细咖啡颗粒被压实至约0.40至约0.70gm / cc的堆积密度。所得到的咖啡产品具有如图1和2所示的等密度和均匀的固体轮廓。在图1和2中，其中在图上表示的任何三元颗粒混合物的体积密度和冲泡固体值随着其中咖啡精馏分的增加而增加。该方法也可用于控制或增加颗粒状咖啡产品的堆积密度，从而消除或减少了依赖于焙烧装置来控制堆积密度的需要。压实操作改变了颗粒形态，而不破坏咖啡的细胞壁。

2. 发明授权

US5230919A Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters 失效
标题翻译：制作液体的成分和过程，减肥花生酱和改良的鞭打花生酱
公开(公告)号：US5230919A
公开(公告)日：1993-07-27
申请号：US862085
申请日：1992-04-02
申请人： David W. Walling , John W. Theis, III , Vincent Y.-L. Wong , Phillip F. Pflaumer , Robert E. Tarr , Larry O. Seward , Richard J. Sackenheim , Margo A. Bagley , Mark D. Theurer
发明人： David W. Walling , John W. Theis, III , Vincent Y.-L. Wong , Phillip F. Pflaumer , Robert E. Tarr , Larry O. Seward , Richard J. Sackenheim , Margo A. Bagley , Mark D. Theurer
IPC分类号： A23L1/00 , A23L1/38 , A23P1/16
CPC分类号： A23L25/10 , A23P30/40
摘要： The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.
摘要翻译：本发明是由烤坚果制成的过去的营养坚果或油籽黄油组合物，其含有：（a）约40％至约67％的坚果固体，65％至80％的所述固体颗粒尺寸小于18微米，大于2.5且不大于5.0的SPAN; （b）约33％至约45％的油; （c）0％至约4％的稳定剂; （d）0％至约40％的填充剂; （e）0％至约8％的食用香料; 和（f）0％至约3％的乳化剂; 该产品的Casson塑料粘度介于1和15泊之间，产量值低于300达因/平方厘米。本发明还涉及上述一般类型的减脂或全组合物，其被搅打以包含分散的气泡，其中至少90％的气泡具有小于150微米的直径。还描述了制备这些组合物的方法。

3. 发明授权

US07059273B2 Absorbent composition and extended use pet litter 有权
公开(公告)号：US07059273B2
公开(公告)日：2006-06-13
申请号：US10274501
申请日：2002-10-16
申请人： Vincent Y. Wong , Leonard E. Small , Alice M. Ward , Richard J. Sackenheim
发明人： Vincent Y. Wong , Leonard E. Small , Alice M. Ward , Richard J. Sackenheim
IPC分类号： A01K29/00
CPC分类号： B01J20/28026 , A01K1/0152 , A01K1/0155 , B01J20/20 , B01J20/26 , B01J20/28016 , B01J20/2803 , B01J2220/44 , B01J2220/485
摘要： The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and hydration rates.

4. 发明授权

US07475655B2 Absorbent composition and extended use pet litter 有权
标题翻译：吸收剂组合物和延长使用的宠物垃圾
公开(公告)号：US07475655B2
公开(公告)日：2009-01-13
申请号：US11348874
申请日：2006-02-07
申请人： Vincent Y. Wong , Leonard E. Small , Alice M. Ward , Richard J. Sackenheim
发明人： Vincent Y. Wong , Leonard E. Small , Alice M. Ward , Richard J. Sackenheim
IPC分类号： A01K29/00
CPC分类号： B01J20/28026 , A01K1/0152 , A01K1/0155 , B01J20/20 , B01J20/26 , B01J20/28016 , B01J20/2803 , B01J2220/44 , B01J2220/485
摘要： The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and 5 hydration rates.
摘要翻译：本发明提供用作宠物用品和宠物床上用品或用于吸收液体和气体的组合物。这些组合物形成为具有不同水合能力和5水合速率的不同组分的聚集体或附聚物。

5. 发明授权

US5508057A Process of making monomodal nut butters and spreads 失效
标题翻译：制作单峰坚果和蔓延的过程
公开(公告)号：US5508057A
公开(公告)日：1996-04-16
申请号：US372280
申请日：1995-01-12
申请人： Vincent Y. Wong , Mark D. Theurer , Richard J. Sackenheim
发明人： Vincent Y. Wong , Mark D. Theurer , Richard J. Sackenheim
IPC分类号： A23L25/00 , A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： A novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor which comprises from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%, and it has a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter. The water insoluble solids have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.6 microns, at least about 85% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 16.7 microns, at least about 75% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 13.0 microns, at least about 60% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 7.9 microns and at least about 30% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 6.2 microns. The particles size distribution curve of the water insoluble solids comprising the nut butter or spread is centered at from about 7 microns to about 9 microns.
摘要翻译：具有特定单峰粒度分布的新颖的坚果酱，以及含有新颖的坚果糊的单峰全脂肪坚果和单峰减肥脂肪坚果酱，其结果具有优异的流动性，质地和风味，包括约50 ％至100％的坚果糊。坚果糊的卡松塑性粘度小于约15泊，坚果糊的脂肪含量至少为约45％，脂肪含量为约25％至约80％。本发明的最终的坚果和坚果蔓延产品具有小于约17泊的卡松塑料粘度和低于约300达因每平方厘米的屈服值。水不溶性固体具有单峰粒度分布，使得至少约90％的包含坚果油或涂抹物的水不溶性固体具有小于约21.6微米的粒度，至少约85％的水不溶性固体包含坚果黄油或蔓延物具有小于约16.7微米的粒度，至少约75％的包含坚果黄油或涂抹物的水不溶性固体的粒度小于约13.0微米，至少约60％包含坚果黄油或散布物的水不溶性固体具有小于约10.1微米的颗粒尺寸，至少约45％的包含坚果黄油或涂抹物的水不溶性固体具有小于约7.9微米的粒度和至少约包含坚果黄油或涂抹物的30％的水不溶性固体具有小于约6.2微米的粒度。包含坚果油或蔓延物的水不溶性固体的颗粒尺寸分布曲线以约7微米至约9微米为中心。

6. 发明授权

US5518755A Reduced fat nut spreads and continuous process for making 失效
标题翻译：减少脂肪坚果蔓延和连续制作过程
公开(公告)号：US5518755A
公开(公告)日：1996-05-21
申请号：US407264
申请日：1995-03-23
申请人： Vincent Y. Wong , Francisco V. Villagran , Richard J. Sackenheim
发明人： Vincent Y. Wong , Francisco V. Villagran , Richard J. Sackenheim
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240.degree. F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger. Nut spreads having a monomodal or bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.
摘要翻译：用于制备具有期望的流动性，质地和风味的高蛋白质或低脂肪坚果的连续方法。该方法包括作为将搅拌罐中的螺母浆料沉积的第一步骤。接下来，将要存在于最终产品中的固体成分混入含有花生酱的罐中，并将混合物通过高剪切混合器泵送。然后调节混合物的温度，使得离开均化器的混合物的温度低于约240°F。然后将混合物在约9,000至约14,500psig的压力下泵送通过均化器，胶体磨，吹风机和刮墙式换热器。具有单峰或双峰粒度分布的坚果蔓延使得螺母蔓延中至少50％的固体具有小于18微米的粒度，并且螺母蔓延中90％的固体具有小于60的粒度并且进一步具有约8至约17泊的卡松塑料粘度和根据该方法产生小于约300达因/平方厘米的屈服值。

7. 发明授权

US5164217A Process of making low fat nuts 失效
标题翻译：制作低脂肪坚果的过程
公开(公告)号：US5164217A
公开(公告)日：1992-11-17
申请号：US733508
申请日：1991-07-22
申请人： Vincent Y. Wong , Richard J. Sackenheim
发明人： Vincent Y. Wong , Richard J. Sackenheim
IPC分类号： A23L25/00
CPC分类号： A23L25/20
摘要： Raw or roasted nuts can be pressed at pressure of 1500 to 7500 psig to remove up to 80% of the oil by mixing them with a food compatible particulate material in the press. The particulate has a particle size of less than 100 microns and is food compatible. In a preferred process, peanuts are mixed with a peanut oil slurry of salt with a particle size of less than 40 microns in a hydraulic press and pressd at 5200 psig for 10 minutes. The pressed nuts are hydrated and then roasted.
摘要翻译：可以在1500至7500psig的压力下压制生的或烤的坚果，通过将其与食品相容的颗粒材料混合在一起，以除去多达80％的油。颗粒的粒径小于100微米，与食品相容。在优选的方法中，在水力冲击机中将花生与粒度小于40微米的盐的花生油浆料以5200psig的压力混合10分钟。压制的坚果水合，然后烤。

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