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1. 发明申请

US20030104117A1 Dehydrated potato flakes 有权
公开(公告)号：US20030104117A1
公开(公告)日：2003-06-05
申请号：US10324866
申请日：2002-12-19
申请人： The Procter & Gamble Co.
发明人： Maria Dolores Martinez-Serna Villagran , David John Beverly
IPC分类号： A23L001/216
CPC分类号： A23L19/19 , A23L19/15 , Y10S426/808
摘要： Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

2. 发明申请

US20030104116A1 Dehydrated potato flakes 失效
公开(公告)号：US20030104116A1
公开(公告)日：2003-06-05
申请号：US10324385
申请日：2002-12-19
发明人： Maria Dolores Martinez-Serna Villagran , David John Beverly , Leonard Williamson
IPC分类号： A23L001/216
CPC分类号： A23L19/19 , A23L19/15 , Y10S426/808
摘要： Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

3. 发明申请

US20030096052A1 Dehydrated potato flakes 有权
公开(公告)号：US20030096052A1
公开(公告)日：2003-05-22
申请号：US10323547
申请日：2002-12-18
申请人： The Procter & Gamble Co.
发明人： Maria Dolores Martinez-Serna Villagran , David John Beverly
IPC分类号： A23L001/216
CPC分类号： A23L19/19 , A23L19/15 , Y10S426/808
摘要： Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

4. 发明申请

US20020066374A1 Apparatus and method for moving a workpiece through an opening in a container 审中-公开
标题翻译：用于使工件移动通过容器中的开口的装置和方法
公开(公告)号：US20020066374A1
公开(公告)日：2002-06-06
申请号：US10044623
申请日：2001-10-23
发明人： Brian Hill , Hector Chavez
IPC分类号： A23P001/00 , A23L001/216
CPC分类号： B26D3/26 , B26D7/0608 , B65B61/20
摘要： An apparatus and method for narrowing and moving a workpiece from a fruit or vegetable through an opening in a container wherein the workpiece is relatively wider than the opening is provided. The apparatus has a plunger with an extension portion slidably movable within a bore formed in a loader. The loader has a base portion mountable over the opening. In one preferred embodiment of this invention, the apparatus includes a compression plate for compressing the fruit or vegetable into a slicer, forming a plurality of workpieces. The slicer, holding the workpieces, is aligned with the plunger and one workpiece is plunged through a first bore and into a container.
摘要翻译：提供了一种用于使来自水果或蔬菜的工件通过容器中的开口变窄并移动工件的装置和方法，其中工件比开口相对更宽。该装置具有柱塞，该柱塞具有在形成于装载器中的孔内可滑动地移动的延伸部分。装载机具有可安装在开口上方的基部。在本发明的一个优选实施例中，该装置包括用于将水果或蔬菜压缩成切片机的压缩板，形成多个工件。保持工件的切片机与柱塞对准，一个工件穿过第一孔并进入容器中。

5. 发明申请

US20020031588A1 Magazine for espresso coffee capsules 有权
标题翻译：浓缩咖啡胶囊杂志
公开(公告)号：US20020031588A1
公开(公告)日：2002-03-14
申请号：US09952895
申请日：2001-09-15
申请人： EUGSTER/FRISMAG AG
发明人： Arthur Eugster
IPC分类号： A23G001/00 , A47J031/00 , A23L001/216
CPC分类号： G07F13/065 , A47F1/085 , A47J31/3642 , A47J31/44 , A47J47/16
摘要： Espresso coffee capsules (2, 2a) having an essentially rotationally symmetric shape, especially the frustum of a right cone, being fitted and slide into an essentially cylindrical magazine tube (1) of a magazine which can be set up vertically. The espresso coffee capsules can be stacked in the magazine tube (1). The magazine tube (1) has a removal opening (4) at the bottom, allowing the espresso coffee capsules to be removed. The magazine tube (1) has, at the top (5), an insertion guide (6) that has a side insertion opening (7) so that the espresso coffee capsules can be inserted simply and exactly into the magazine tube.
摘要翻译：具有基本旋转对称形状的特浓咖啡胶囊（2,2a），特别是右圆锥体的截头锥体被装配并滑入可以垂直设置的盒的基本上圆柱形的筒管（1）中。浓缩咖啡胶囊可以堆叠在杂志管（1）中。杂志管（1）在底部具有去除开口（4），允许去除浓缩咖啡胶囊。杂志管（1）在顶部（5）处具有插入引导件（6），该插入引导件具有侧插入口（7），使得浓缩咖啡胶囊能够简单且准确地插入到料仓管中。

6. 发明申请

US20010024674A1 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks 失效
标题翻译：具有改善饮食质量的低脂小吃和用于制备低脂制成的小吃的面团组合物
公开(公告)号：US20010024674A1
公开(公告)日：2001-09-27
申请号：US09776809
申请日：2001-02-05
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S. Michelle Brower
IPC分类号： A23L001/216
CPC分类号： A23D9/013 , A23L7/117 , A23L7/13 , A23L19/19 , Y10S426/808
摘要： Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved theological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component. The low-fat fried fabricated snacks of the present invention can be formulated to comprise from about 0.84 grams digestible fat/1 oz. serving to less than about 0.5 grams digestible fat/1 oz. serving and are texturally distinguishable from fabricated snacks typically fried in a non-digestible fat.
摘要翻译：具有降低蜡质，改善脆度和增加口mouth感的低脂油炸小吃。低脂小吃由包含淀粉基材料，水和独特的乳化剂 - 脂质组合物的面团组合物制成。在面团中使用乳化剂 - 脂质组合物系统在成品零食中提供结构和风味优点，并且改善用于制造制作的小吃的面团中的神学性质。乳化剂组合物包含单一甘油二酯组分或蒸馏单酸甘油酯，聚甘油酯组分和脂肪组分的特定共混物。本发明的低油炸制成的小吃可以配制成包括约0.84克可消化脂肪/ 1盎司。用于少于约0.5克可消化脂肪/ 1盎司。服务和质地区别于通常在不消化脂肪中油炸的制成的小吃。

7. 发明申请

US20040175486A1 Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product 失效
标题翻译：含有大豆薄片和土豆片的组合物，从其制备食品的方法和所述食品
公开(公告)号：US20040175486A1
公开(公告)日：2004-09-09
申请号：US10382697
申请日：2003-03-06
发明人： Itaru Terry Tanaka , Safir Moizuddin , Bruce H.T. Liu
IPC分类号： A23L001/216
CPC分类号： A23L19/15 , A23L11/07 , A23L19/13
摘要： The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.
摘要翻译：本发明涉及一种组合物，其包含全脂肪，酶活性，脱壳大豆薄片和马铃薯薄片的混合物，用于制备大豆蛋白富集和含有具有优异营养，味道和质地特性的土豆泥产品的大豆油。此外，本发明涉及从所述组合物制备含有富含大豆蛋白的大豆油和含有大豆油的土豆泥产品的方法; 以及含有大豆蛋白的大豆蛋白和含有土豆泥的大豆油产品。

8. 发明申请

US20040146630A1 Coated potato substrates having reduced fat content 有权
标题翻译：具有降低的脂肪含量的涂覆的马铃薯底物
公开(公告)号：US20040146630A1
公开(公告)日：2004-07-29
申请号：US10754224
申请日：2004-01-09
发明人： Robert O. Roskam , John F. Stevens , Joel R. Tinsley , Cheree L.B. Stevens
IPC分类号： A23L001/216
CPC分类号： A23L19/19 , A21D13/22 , A21D13/28 , A23L7/122 , A23L19/05 , A23L19/18 , A23P20/12 , A23V2002/00 , A23V2200/22 , A23V2250/5118 , A23V2250/5114 , A23V2250/5086
摘要： A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.
摘要翻译：提供了包括具有小于约6％水分含量的马铃薯底物的食品，其至少部分地涂覆有具有食品淀粉组分的涂料组合物。与基本相似的热处理未涂覆的马铃薯基底相比，热处理后至少部分涂覆的马铃薯基质含有至少约20％的脂肪含量（调整至约1％的产品水分基准）。

9. 发明申请

US20030113431A1 Doughs containing dehydrated potato products 有权
标题翻译：含有脱水马铃薯产品的面团
公开(公告)号：US20030113431A1
公开(公告)日：2003-06-19
申请号：US10288171
申请日：2002-11-05
申请人： The Procter & Gamble Co.
发明人： Maria Dolores Martinez-Serna Villagran , Anthony John Boiano
IPC分类号： A23L001/216
CPC分类号： A23L19/19
摘要： Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
摘要翻译：公开了含有脱水马铃薯产品的改良面团，由所述面团制成的食品及其制造方法。虽然改良的面团含有非理想的脱水马铃薯产品，加工效率和成品质量与用含有40％至60％破碎细胞的脱水马铃薯产品和16％至27％游离直链淀粉的面团制成的成品相比，。

10. 发明申请

US20030026874A1 Encapsulation compositions 失效
公开(公告)号：US20030026874A1
公开(公告)日：2003-02-06
申请号：US10142882
申请日：2002-05-13
申请人： MCCORMICK & COMPANY, INC.
发明人： Michael A. Porzio , Lewis M. Popplewell
IPC分类号： A23L001/216
CPC分类号： A23L27/72 , A23L29/219 , A23L29/35 , A23P10/30
摘要： Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavoring agents.

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