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1. 发明授权

US07770513B2 Puffing apparatus for producing cereal crackers 有权
标题翻译：用于生产谷类饼干的膨化设备
公开(公告)号：US07770513B2
公开(公告)日：2010-08-10
申请号：US10504444
申请日：2002-02-15
申请人： Steven Van Poucke
发明人： Steven Van Poucke
IPC分类号： A23L1/18 , A47J37/00
CPC分类号： A23P1/142 , A23L7/126 , A23L7/178 , A23P30/30 , A23P30/32
摘要： An apparatus for making an expanded food product from a starch-containing raw material includes a heatable pressure-baking and expansion mold and a raw material supply system. The heatable pressure-baking and expansion mold comprises at least one movable mold element connected to powered driving system that moves the mold element upwardly and downwardly in a vertical direction. The raw material supply system comprises a sliding plate system for transporting a given quantity of raw material from a raw material source into the mold. The driving system comprises a hydraulic cylinder directly attached to the mold element. The vertical axis of the mold element and of the hydraulic cylinder falls substantially along the same vertical line. The hydraulic cylinder is connected to a central high-pressure oil feed line of a hydraulic oil pressure generator system that continuously delivers oil at a constantly high-pressure to the hydraulic drive cylinder. The hydraulic cylinder is connected to a central oil return line which flows the utilized oil back to an oil reservoir of the oil pressure generator.
摘要翻译：从含淀粉原料制造膨化食品的装置包括可加热压力 - 烘烤和膨胀模具以及原料供应系统。可加热压力 - 烘烤和膨胀模具包括连接到动力驱动系统的至少一个可移动模具元件，该模具元件沿垂直方向向上和向下移动模具元件。原料供给系统包括滑动板系统，用于将原料源中的给定量的原料输送到模具中。驱动系统包括直接附接到模具元件的液压缸。模具元件和液压缸的垂直轴基本上沿着相同的垂直线落下。液压缸连接到液压油压发生器系统的中央高压给油管路，其连续地将油以不间断的高压输送到液压驱动缸。液压缸连接到中央回油管路，其将利用的油流回油压发生器的储油器。

2. 发明授权

US07387128B2 Pressure-conditioning method 有权
标题翻译：调压方式
公开(公告)号：US07387128B2
公开(公告)日：2008-06-17
申请号：US11010542
申请日：2004-12-13
申请人： Uwe Werner Ehling , Gerald Schmekel , Frank Plückhahn , Hans-Werner Fuchs , Matthias Link
发明人： Uwe Werner Ehling , Gerald Schmekel , Frank Plückhahn , Hans-Werner Fuchs , Matthias Link
IPC分类号： A01J13/00 , A24B3/10
CPC分类号： A24B3/18 , A23L7/178 , A23L11/01 , A23P30/32
摘要： The invention relates to a continuous method for pressure-conditioning material for food and/or semi-luxury consumables, wherein said material (12) is introduced through an entrance (4) into a hyperbarically pressurized conditioning chamber (2), where it is treated with a conditioning agent, and extracted again from said conditioning chamber (2) at an exit (8), wherein the material (12) is conveyed continuously from said entrance (4) to said exit (8) in a conditioning chamber (2) inclined obliquely upwards, by means of a mixing conveyor, in particular a conveying screw (3). It further relates to a device for pressure-conditioning material for food and/or semi-luxury consumables, in particular for comminuted tobacco material, preferably tobacco stem material, comprising: a hyperbarically pressurized conditioning chamber (2), into which the material (12) is introduced through an entrance (4); supply nozzles (1) for treating the material (12) with a conditioning agent; and an exit (8) for extracting the material (12) from said conditioning chamber (2), wherein the conditioning chamber (2) is arranged obliquely inclined upwards and comprises a mixing conveyor, in particular a conveying screw (3), by means of which the material (12) is conveyed continuously from said entrance to said exit. It further relates to corresponding tobacco materials and smoking products.
摘要翻译：本发明涉及一种用于食品和/或半奢侈消耗品的压力调节材料的连续方法，其中所述材料（12）通过入口（4）引入高压加压调节室（2）中，在那里进行处理并且在出口（8）处再次从所述调节室（2）中提取，其中所述材料（12）在调节室（2）中从所述入口（4）连续地输送到所述出口（8）通过混合输送机，特别是输送螺杆（3）倾斜向上倾斜。本发明还涉及一种用于食品和/或半奢侈消耗品的压力调节装置，特别是用于粉碎烟草材料，优选烟草茎材料的装置，包括：高压加压调节室（2），材料（12））通过入口（4）引入; 用于用调理剂处理材料（12）的供应喷嘴（1）; 以及用于从所述调节室（2）提取材料（12）的出口（8），其中所述调节室（2）倾斜向上倾斜地布置，并且包括混合输送机，特别是输送螺杆（3）其中材料（12）从所述入口连续地输送到所述出口。它还涉及相应的烟草材料和吸烟产品。

3. 发明授权

US06929813B2 Method for making a puffed food starch product 有权
标题翻译：膨化食品淀粉制品的制造方法
公开(公告)号：US06929813B2
公开(公告)日：2005-08-16
申请号：US10388915
申请日：2003-03-13
申请人： Jacque L. Malfait
发明人： Jacque L. Malfait
IPC分类号： A23L1/00 , A23L1/164 , A23L1/18 , A23P1/10 , A23P1/14 , A21D13/00
CPC分类号： A23L7/178 , A23L7/126 , A23L7/135 , A23L7/165 , A23P30/10 , A23P30/36 , Y10S426/808
摘要： The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber. Expansion of the food starch material includes constraining expansion of the food starch material in at least a first dimension while permitting unconstrained expansion of the food starch material in a second dimension to produce a unitary, puffed food starch material product with at least one surface having a wavy contour.In a method of making a puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.
摘要翻译：本发明提供了制作膨化食品淀粉材料制品的方法。将能够三维体积膨胀的食品淀粉材料放入膨化室中。食品淀粉材料的膨胀包括在至少第一维度中限制食品淀粉材料的膨胀，同时允许食物淀粉材料在第二维度上的无约束膨胀以产生一体的膨化的食品淀粉材料产品，其中至少一个表面具有波浪形轮廓在制造本发明的膨化食品淀粉材料产品的方法中，提供具有内表面和室容积的膨化室。将大量的食物淀粉材料放入膨化室中。使大量的食品淀粉材料容积膨胀。膨胀食品淀粉材料至少在第一维度上被限制在其膨胀中，同时允许在至少第二维度上膨胀体积量。

4. 发明申请

US20050153045A1 Method for formation of enhanced expandable food products 审中-公开
标题翻译：形成增强型可膨胀食品的方法
公开(公告)号：US20050153045A1
公开(公告)日：2005-07-14
申请号：US10994723
申请日：2004-11-22
申请人： Lamar Johnson , Chris Willoughby , Michael Bauman
发明人： Lamar Johnson , Chris Willoughby , Michael Bauman
IPC分类号： A21D2/00 , A21D13/00 , A23L1/164 , A23L1/18
CPC分类号： A23L7/178 , A23L7/126 , A23L7/13 , A23L7/165 , A23L7/174
摘要： A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flash fry treatment leads to enhanced expandability, an enhanced percentage of expanded pieces, enhanced coating retention, and an enhanced high fat mouth feel to the food product. The flash fry media can be an edible oil, a paraffin, or a caustic bath of baking soda in water. The product produced has unique consumer appeal.
摘要翻译：公开了一种形成具有增强的可扩展性的可膨胀食品的方法。在该方法中，通过在加热的介质中通过闪蒸煎炸1至15秒的时间来处理煮熟的淀粉质含量的组合物。闪光油炸处理导致增强的可扩展性，增加的百分比的扩张片，增强的涂层保持力和对食品的高脂肪口感的增强。闪光油炸介质可以是食用油，石蜡或小苏打在水中的苛性碱浴。生产的产品具有独特的消费者吸引力。

5. 发明授权

US06905715B1 Cocoa solids having a high cocoa procyanidin content 失效
标题翻译：可可固体具有高可可原花青素含量
公开(公告)号：US06905715B1
公开(公告)日：2005-06-14
申请号：US10648131
申请日：2003-08-26
申请人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
发明人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
IPC分类号： A21D2/36 , A21D13/08 , A23G1/00 , A23G1/02 , A23G1/06 , A23G1/56 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/182 , A23L1/187 , A23L1/212 , A23L1/30 , C11B1/04 , C11B1/06 , A61K35/78 , A23L1/10 , A23L1/216 , A23L1/36
CPC分类号： A23G1/56 , A21D2/364 , A21D13/80 , A23G1/02 , A23G1/06 , A23G2200/00 , A23K50/42 , A23K50/48 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , C11B1/04 , C11B1/06
摘要： The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive methods also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
摘要翻译：本发明涉及一种处理含脂肪豆，例如可可豆，用于生产包含活性多酚和/或含脂肪产品的固体的方法，其包括提取脂肪以产生固体和含脂肪的产品。另外，本发明的方法还提供了包含至少一种活性多酚的可可组合物，其中多酚相对于非脂肪固体的浓度相对于豆中的活性多酚的浓度是保守的，衍生出组合物。

6. 发明申请

US20050074527A1 Process for preparing a hand-held snack item, and the product thereof 有权
标题翻译：制作手提式小吃物品的方法及其制品
公开(公告)号：US20050074527A1
公开(公告)日：2005-04-07
申请号：US10988801
申请日：2004-11-15
申请人： Rei-Young Wu
发明人： Rei-Young Wu
IPC分类号： A23L1/00 , A23L1/164 , A23L1/18 , A23P1/08 , A23G1/00
CPC分类号： A23L7/178 , A23L7/122 , A23L7/126 , A23P20/10 , A23P20/12
摘要： A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact.
摘要翻译：公开了一种制作手提式小吃物品的方法。该方法包括以下步骤：（a）将第一可食用的热敏食物材料施加到初始形成的手持食品上，从而形成预先涂覆的手持食品; （b）将第二可食用食品涂料施加到所述初步涂覆的手持食品上，从而形成二次涂覆的手持食品，其中将所述第二可食用食物材料应用于所述预先涂覆的手持食品以基本上完全涂覆所述第一可食用热敏食品材料的方式，并且其中所述第二可食用食物材料选自具有足够物理特性以充当所述第一可食用热敏食品材料的保护介质的材料当所述二次涂覆的手提食品在约35℃至约350℃的温度范围内经受约10小时至约30秒的时间; 和（c）使所述二次涂覆的手持食品在约35℃至约350℃的温度范围内进行约10小时至约30秒的时间，从而生产最终涂覆的手提式小吃物品，其中所述第一可食用的热敏食品材料基本上是完整的。

7. 发明授权

US06821537B2 Process for preparing a hand-held snack item, and a product thereof 有权
标题翻译：制作手提式小吃物品的方法及其制品
公开(公告)号：US06821537B2
公开(公告)日：2004-11-23
申请号：US09928591
申请日：2001-08-13
申请人： Rei-Young Amos Wu
发明人： Rei-Young Amos Wu
IPC分类号： A21D1300
CPC分类号： A23L7/178 , A23L7/122 , A23L7/126 , A23P20/10 , A23P20/12
摘要： A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact.
摘要翻译：公开了一种制作手提式小吃物品的方法。该方法包括以下步骤：（a）将第一可食用的热敏食物材料施加到初始形成的手持食品上，从而形成预先涂覆的手持食品; （b）将第二可食用食品涂料施加到所述初步涂覆的手持食品上，从而形成二次涂覆的手持食品，其中将所述第二可食用食物材料应用于所述预先涂覆的手持食品以基本上完全涂覆所述第一可食用热敏食品材料的方式，并且其中所述第二可食用食物材料选自具有足够物理特性以充当所述第一可食用热敏食品材料的保护介质的材料当所述二次涂覆的手提食品在约35℃至约350℃的温度范围内经受约10小时至约30秒的时间; 和（c）使所述二次涂覆的手持食品在约35℃至约350℃的温度范围内进行约10小时至约30秒的时间，从而生产最终涂覆的手提式小吃物品，其中所述第一可食用的热敏食品材料基本上是完整的。

8. 发明申请

US20040146623A1 Puffed food starch product 有权
标题翻译：膨化食品淀粉制品
公开(公告)号：US20040146623A1
公开(公告)日：2004-07-29
申请号：US10754261
申请日：2004-01-09
发明人： Jacque L. Malfait
IPC分类号： A21D013/00
CPC分类号： A23L7/178 , A23L7/126 , A23L7/135 , A23L7/165 , A23P30/10 , A23P30/36 , Y10S426/808
摘要： The present invention includes puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch materials may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.
摘要翻译：本发明包括膨化食品淀粉材料小吃，特别是来自谷物的淀粉材料，具有改善的酥脆质感和更美观的外观及其制备方法。一般来说，产品是由食品淀粉材料制成的小吃片，蛋糕，饼干等。优选地，淀粉材料主要以谷物如谷物，玉米，小麦，黑麦，燕麦，小米，高粱，大麦，荞麦或其混合物的单个颗粒或颗粒的形式提供。其他食品淀粉材料的数量也可以用作共混组分，或主要淀粉原料来源，例如马铃薯淀粉材料。一定数量的谷物以形成对口和眼睛具有相当的脆性，明亮度和独特质地的零食产品的方式进行膨化（膨化）。根据本发明的膨化食品淀粉材料制品的制造方法，提供具有内表面和室容积的膨化室。将大量的食物淀粉材料放入膨化室中。使大量的食品淀粉材料容积膨胀。膨胀食品淀粉材料至少在第一维度上被限制在其膨胀中，同时允许在至少第二维度上膨胀体积量。

9. 发明申请

US20030180428A1 Puffed food starch product and method for making the same 有权
标题翻译：膨化食品淀粉制品及其制作方法
公开(公告)号：US20030180428A1
公开(公告)日：2003-09-25
申请号：US10388915
申请日：2003-03-13
发明人： Jacque L. Malfait
IPC分类号： A21D013/00
CPC分类号： A23L7/178 , A23L7/126 , A23L7/135 , A23L7/165 , A23P30/10 , A23P30/36 , Y10S426/808
摘要： The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch material es may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.
摘要翻译：本发明包括膨化食品淀粉材料小吃，特别是来自谷物的淀粉材料，具有改善的酥脆质感和更美观的外观及其制备方法。一般来说，产品是由食品淀粉材料制成的小吃片，蛋糕，饼干等。优选地，淀粉材料主要以谷物如谷物，玉米，小麦，黑麦，燕麦，小米，高粱，大麦，荞麦或其混合物的单个颗粒或颗粒的形式提供。其他食品淀粉材料es的数量也可以用作共混组分，或主要淀粉原料来源，例如马铃薯淀粉材料。一定数量的谷物以形成对口和眼睛具有相当的脆性，明亮度和独特质地的零食产品的方式进行膨化（膨化）。根据本发明的膨化食品淀粉材料制品的制造方法，提供具有内表面和室容积的膨化室。将大量的食物淀粉材料放入膨化室中。使大量的食品淀粉材料容积膨胀。膨胀食品淀粉材料至少在第一维度上被限制在其膨胀中，同时允许在至少第二维度上膨胀体积量。

10. 发明授权

US06569481B1 Method for making a puffed food starch product 有权
标题翻译：膨化食品淀粉制品的制造方法
公开(公告)号：US06569481B1
公开(公告)日：2003-05-27
申请号：US09281991
申请日：1999-03-29
申请人： Jacque L. Malfait
发明人： Jacque L. Malfait
IPC分类号： A21D1300
CPC分类号： A23L7/178 , A23L7/126 , A23L7/135 , A23L7/165 , A23P30/10 , A23P30/36 , Y10S426/808
摘要： The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the bulk amount in at least a second dimension.
摘要翻译：本发明包括一种制作膨化食品淀粉材料小吃的方法，特别是来自谷物的淀粉材料，其具有改善的酥脆质感和更美观的外观。产品可以是由食品淀粉材料制成的小吃片，蛋糕，饼干等。优选地，淀粉材料主要以谷物如谷物，玉米，小麦，黑麦，燕麦，小米，高粱，大麦，荞麦或其混合物的单个颗粒或颗粒的形式提供。根据一种方法，提供具有内表面和室容积的膨化室。将大量的食物淀粉材料放入膨化室中。使大量的食品淀粉材料容积膨胀。膨胀的食品淀粉材料在其至少第一维度的膨胀中被约束，同时允许至少第二维度中的大量的不受约束的膨胀。

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