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1. 发明授权

US4450163A Process for the preparation of 1,3,7-trialkyl xanthines and di(3,7-dimethylxanthin-1-yl)methane as a medicament 失效
标题翻译：用于制备1,3,7-三烷基黄嘌呤和二（3,7-二甲基黄嘌呤-1-基）甲烷作为药物的方法
公开(公告)号：US4450163A
公开(公告)日：1984-05-22
申请号：US308039
申请日：1981-10-02
申请人： Georges Philippossian
发明人： Georges Philippossian
IPC分类号： A61K31/52 , A61K31/522 , A61P7/10 , A61P25/02 , A61P25/20 , A61P25/26 , B01J31/00 , C07B61/00 , C07D473/04 , C07D473/06 , C07D473/08 , C07D473/10 , C07D473/12
CPC分类号： C07D473/06 , C07D473/10
摘要： The invention relates to a process for the preparation of 1,3,7-trialkyl xanthines, i.e. xanthines completely substituted on the nitrogen atoms, by the N-alkylation of xanthines by phase transfer catalysis. Some of the trialkyl xanthines obtained are new and di(3,7-dimethylxanthin-1-yl)methane is described as a medicament having immunosupressant properties.
摘要翻译：本发明涉及通过相转移催化通过黄嘌呤的N-烷基化制备1,3,7-三烷基黄嘌呤（即在氮原子上完全取代的黄嘌呤）的方法。获得的一些三烷基黄嘌呤是新的，二（3,7-二甲基黄素-1-基）甲烷被描述为具有免疫抑制特性的药物。

2. 发明授权

US4442105A Fruit coloring process 失效
标题翻译：水果着色过程
公开(公告)号：US4442105A
公开(公告)日：1984-04-10
申请号：US455599
申请日：1983-01-04
申请人： Ulrich Wissgott
发明人： Ulrich Wissgott
IPC分类号： A23L1/212 , A23L1/27 , A23L1/275
CPC分类号： A23L5/47
摘要： A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a dye and an edible calcium salt at an elevated temperature until the desired quantity of dye penetrates the fruit tissue, then the pH is lowered at least to a value at which the dye becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7, and finally the fruit is separated from the aqueous medium.
摘要翻译：一种用于人造着色果实的方法，其中含有水果的水性介质在高温下用染料和可食用的钙盐处理，直到所需量的染料渗透到果实组织中，然后将pH降至至少为染料变得基本不溶，之后pH值逐渐升高，同时确保果实内部的pH值不超过7，最后将水果与水性介质分离。

3. 发明授权

US4438681A Installation for solubilizing cocoa 失效
标题翻译：安装增溶可可粉
公开(公告)号：US4438681A
公开(公告)日：1984-03-27
申请号：US349595
申请日：1982-02-17
申请人： Pierre-Benoit Raboud , Frantisek Kubicek , Jean-Pierre Bandi
发明人： Pierre-Benoit Raboud , Frantisek Kubicek , Jean-Pierre Bandi
IPC分类号： A23G1/00 , A23G1/02 , A23G1/04 , A23G1/56
CPC分类号： A23G1/047 , A23G1/02 , A23G1/56 , A23G2210/00
摘要： A mixture of steam and a concentrated solution of an alkali carbonate are continuously injected under pressure into a cocoa mass in a tube, whereby the carbonate reacts with the cocoa mass under pressure in the tube at at least 120.degree. C. to form a reacted mass mixture, which mixture is subjected to sudden expansion and then dried with stirring until a dried solubilized liquid is ultimately obtained.
摘要翻译：将蒸汽和碱金属碳酸盐的浓缩溶液的混合物在压力下连续注入管中的可可块中，由此碳酸盐在管中在至少120℃的压力下与可可块物质反应，形成反应物质混合物，将该混合物突然膨胀，然后搅拌干燥直到最终获得干燥的溶解液体。

4. 发明授权

US4430352A Preparation of fresh chopped onions which may be dispensed from tubes 失效
标题翻译：制备可从管中分配的新鲜切碎的洋葱
公开(公告)号：US4430352A
公开(公告)日：1984-02-07
申请号：US377433
申请日：1982-05-12
申请人： Hermann Postner
发明人： Hermann Postner
IPC分类号： A23L19/00 , A23L27/10 , A23L1/212 , B65B55/04
CPC分类号： A23L27/105 , A23L19/09
摘要： Fresh, chopped onions may be packed as preparations in tubes and may be dispensed therefrom without disturbing the consistency when the preparation contains from 88 to 92% of raw onion cubes having an edge length of from 3 to 6 mm, from 0.05 to 0.1% of sodium metabisulphite, from 0.1 to 0.5% of tartaric acid and/or citric acid, from 0.05 to 0.20% of ascorbic acid, from 0.05 to 0.2% of swelling agent, about 1% of common salt, from 3 to 5% of sugar or a sugar alcohol, from 3 to 5% of vegetable oil and from 0.05 to 0.15% of emulsifying agent. After being filled into tubes, this preparation is heated for a short time to from 70.degree. to 80.degree. C. The onion particles retain their consistency over a comparatively long period of time and may be used in the same way as freshly cut onions.
摘要翻译：新鲜的切碎的洋葱可以作为管中的制剂包装，并且当制剂中含有88-92％的具有3至6mm边缘长度的生洋葱立方体时，可以从其中分配，并且不会干扰一致性，0.05至0.1％偏亚硫酸氢钠，0.1至0.5％的酒石酸和/或柠檬酸，0.05至0.20％的抗坏血酸，0.05至0.2％的溶胀剂，约1％的常见盐，3至5％的糖或糖醇，3至5％的植物油和0.05至0.15％的乳化剂。加入管后，将该制剂加热很短时间至70℃至80℃。洋葱颗粒在相当长的时间内保持其稠度，并且可以以与新鲜切割的洋葱相同的方式使用。

5. 发明授权

US4428968A Preparation of sauerkraut utilizing hydrolyzed protein 失效
标题翻译：利用水解蛋白制备酸菜
公开(公告)号：US4428968A
公开(公告)日：1984-01-31
申请号：US435074
申请日：1982-10-18
申请人： Jau Y. Hsu , Elaine R. Wedral , William J. Klinker
发明人： Jau Y. Hsu , Elaine R. Wedral , William J. Klinker
IPC分类号： A23L27/00 , A23B7/10 , A23B7/12 , A23L2/00 , A23L19/20 , A23L27/26 , A23L1/218
CPC分类号： A23B7/105
摘要： Flavored sauerkraut is produced by fermenting cabbage in the presence of salt and a powdered hydrolyzed protein. The salt is preferably present in an amount of from 1.0% to 4.5% by weight based on the cabbage and the hydrolyzed protein is preferably preset in an amount of from 1% to 10% by weight based on the weight of the cabbage.
摘要翻译：调味酸菜是通过在盐和粉状水解蛋白质的存在下发酵白菜来生产的。盐的含量优选为白菜的1.0〜4.5重量％，水解蛋白质优选为白菜重量的1〜10重量％。

6. 发明授权

US4379172A Separating volatile aromatics from roasted and ground coffee 失效
标题翻译：将挥发性芳香剂与焙炒和研磨的咖啡分离
公开(公告)号：US4379172A
公开(公告)日：1983-04-05
申请号：US249701
申请日：1981-04-14
申请人： Richard T. Liu
发明人： Richard T. Liu
IPC分类号： A23F5/26 , A23F5/50 , A23F5/48
CPC分类号： A23F5/505 , A23F5/26
摘要： A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.
摘要翻译：收集挥发性芳族化合物的方法，所述挥发性芳族化合物在润湿和提取新鲜的焙炒和研磨的咖啡豆期间产生的气体夹带，并部分地包含在提取物本身内，然后将收集的挥发性芳族化合物与加工的咖啡提取物和/或可溶性咖啡混合产生具有改善的风味和香气的速溶咖啡产品。还公开了通过该方法获得的速溶咖啡产品。

7. 发明授权

US4374860A Process for the production of a readily water miscible powder form amylaceous food product 失效
标题翻译：用于生产容易水混溶性粉末形成淀粉食品的方法
公开(公告)号：US4374860A
公开(公告)日：1983-02-22
申请号：US212531
申请日：1980-12-03
申请人： Rupert J. Gasser , Ernest Badertscher
发明人： Rupert J. Gasser , Ernest Badertscher
IPC分类号： A23L1/10 , A23L1/09 , A23L1/105 , A23L1/40 , A23P1/06 , C12P19/14
CPC分类号： C12P19/14 , A23L23/10 , A23L29/35 , A23L7/107
摘要： A readily water-miscible powder-form amylaceous food product is prepared by a process in which a first mixture of amylaceous material and water is prepared, cooked and liquefied by enzymatic hydrolysis, a second mixture of amylaceous material, water and at least part of the liquefied first mixture is prepared, cooked, liquefied by enzymatic hydrolysis and at least part thereof is spray dried. The product obtained is a powder suitable for soups, acidic beverages or instant breakfasts.
摘要翻译：通过以下方法制备容易与水混合的粉末状淀粉食品，其中制备淀粉物质和水的第一混合物，通过酶水解熟化和液化，淀粉物质，水的第二混合物和至少部分液化的第一混合物被制备，煮熟，通过酶水解液化，并且其至少一部分被喷雾干燥。获得的产品是适合汤，酸性饮料或即时早餐的粉末。

8. 发明授权

US4368684A Die assembly for decorating pastries and desserts 失效
标题翻译：用于装饰糕点和甜点的模具组装
公开(公告)号：US4368684A
公开(公告)日：1983-01-18
申请号：US264063
申请日：1981-05-15
申请人： Noel Launay
发明人： Noel Launay
IPC分类号： A23G3/20 , A23G3/28 , A23G9/24 , B05C5/02
CPC分类号： A23G3/28 , A23G3/203 , A23G3/2069 , A23G9/245
摘要： A distributing head enables the upper and lateral faces of an article (2), particularly of confectionery, and particularly pseudo-parallelepipedic in shape, resting on a platform acting as a support to be simultaneously coated and decorated with an aerated product of semi-fluid consistency.
摘要翻译：分配头可使制品（2）的上表面和侧面，特别是糖果，特别是假平行六面体的形状，搁置在作为支撑物的平台上，同时涂覆和装饰有半流体充气产品一致性。

9. 发明授权

US4362749A Spreadable cheese having characteristics of crescenza cheese 失效
标题翻译：具有中华乳酪特征的可蔓延奶酪
公开(公告)号：US4362749A
公开(公告)日：1982-12-07
申请号：US250561
申请日：1981-04-03
申请人： Tomaso Sozzi
发明人： Tomaso Sozzi
IPC分类号： A23C19/05 , A23C19/068 , A23C19/076 , A23C19/02
CPC分类号： A23C19/076 , A23C19/05 , A23C19/052 , A23C19/0684
摘要： A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of from 30 to 50%, adding salt to the drained curd in an amount of 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete. By this process, it is possible to produce on an industrial scale a cheese having characteristics of the traditional crescenza cheese.
摘要翻译：通过将pH为5〜5.3的乳酸与乳酸凝固，制成凝乳，将凝乳排出至干物质含量为30〜50％的范围，加入酸度达到95％数量为排出的凝乳总重量的0.5至1％，并允许盐渍的凝乳成熟直至完成。通过这个过程，可以在工业规模上生产具有传统中性乳酪特征的奶酪。

10. 发明授权

US4338349A Reincorporation of cocoa aroma 失效
标题翻译：重新组合可可香气
公开(公告)号：US4338349A
公开(公告)日：1982-07-06
申请号：US177469
申请日：1980-08-12
申请人： James G. Franklin , Bernhard Rutter
发明人： James G. Franklin , Bernhard Rutter
IPC分类号： A23G1/30 , A23G1/00 , A23G1/04 , A23G1/56
CPC分类号： A23G1/56 , A23G1/047
摘要： A process for producing a cocoa powder mix characterized in that immediately before agglomeration, a dilute aqueous solution of cocoa aroma is sprayed onto a ground cocoa powder mixture in an amount below that which would impair the free flowing properties of the powder, after which the powder is agglomerated using steam or water and then dried.
摘要翻译：一种生产可可粉混合物的方法，其特征在于，在凝聚之前，可将稀释的可可香料水溶液喷洒到粉碎可粉粉混合物的量下，其量将低于粉末的自由流动性，然后将粉末使用蒸汽或水凝结，然后干燥。

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