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1. 发明授权

US10045554B2 Apparatus for cooking an egg using microwave radiation 有权
公开(公告)号：US10045554B2
公开(公告)日：2018-08-14
申请号：US14798672
申请日：2015-07-14
申请人： NEWTRICIOUS B.V.
发明人： Jos Nelissen
IPC分类号： H05B6/64 , H05B6/50 , H05B6/80 , H05B6/74 , A23L1/32 , A47J29/02 , B65D81/34 , A23L5/10 , A23L15/00
摘要： The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: —is in heat exchanging contact with the shell of the egg; —has a dielectric constant with an imaginary part, ε″, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and—having a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

2. 发明授权

US09750274B2 Premium formulated egg product 有权
公开(公告)号：US09750274B2
公开(公告)日：2017-09-05
申请号：US14485740
申请日：2014-09-14
申请人： Michael Foods, Inc.
发明人： Jonathan A. Merkle , Hershell R. Ball, Jr. , Jason W. Mathews
IPC分类号： A23L1/32 , A23B5/04 , A23B5/045 , A23P30/10 , A23L15/00
CPC分类号： A23L15/30 , A23B5/04 , A23B5/045 , A23L15/00 , A23L15/20 , A23P30/10
摘要： The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

3. 发明授权

US09648889B2 Liquid-egg replacement composition 有权
公开(公告)号：US09648889B2
公开(公告)日：2017-05-16
申请号：US14867345
申请日：2015-09-28
申请人： John Pallas
发明人： John Pallas
IPC分类号： A23B5/025 , A23B5/02 , A23L1/32 , A21D2/26 , A23B5/035 , A23C9/13 , A23C9/123 , A23C9/154 , A23C19/076 , A23L15/00 , A23C19/093 , A23C21/04 , A23L27/60
CPC分类号： A23B5/02 , A21D2/262 , A21D2/263 , A23B5/035 , A23C9/1234 , A23C9/1315 , A23C9/1544 , A23C19/076 , A23C19/093 , A23C21/04 , A23L15/00 , A23L15/20 , A23L15/25 , A23L15/30 , A23L15/35 , A23L27/60 , A23L27/66 , A23V2002/00
摘要： A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

4. 发明申请

US20160106134A1 Homogenised product for particular nutritional uses 审中-公开
标题翻译：用于特定营养用途的均质产品
公开(公告)号：US20160106134A1
公开(公告)日：2016-04-21
申请号：US14885440
申请日：2015-10-16
申请人： Boguslaw Krzysztof SZOSTAK , Jozef POLOMSKY
发明人： Boguslaw Krzysztof SZOSTAK , Jozef POLOMSKY
IPC分类号： A23L1/32 , A23L1/39 , A23L1/235 , A23L1/234 , A23C20/02 , A23L1/226
CPC分类号： A23C20/02 , A23L9/10 , A23L15/20 , A23L23/00 , A23L27/00 , A23L33/18 , A23L33/20 , A23L35/00 , A23P30/20 , A23P30/40 , A23V2002/00
摘要： The subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate. The product is addressed to people who are on a special health diet, especially lactose- and glucose-free as well as on a sports diet. Depending on the kind of additives and functional substances that are added to it, the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or semi-liquid substance that may be used to produce formed cold meat alternatives.
摘要翻译：本发明的主题是用于特定营养用途的均质产品，其中存在于该产品中的蛋白质来自鸡蛋白蛋白，加入少量以胶原蛋白水解产物形式的高度水解的蛋白质水解产物。该产品面向特殊健康饮食的人，特别是无糖和无葡萄糖以及运动饮食。根据添加剂的添加剂和功能性物质的种类，产品可能具有浓缩，半液体酱汁，布丁，奶酪替代甜点或半液体物质的形式，可用于生产冷冻肉备择方案。

5. 发明申请

US20150374023A1 APPARATUS FOR COOKING AN EGG USING MICROWAVE RADIATION 审中-公开
标题翻译：烹饪使用微波辐射的蛋白的装置
公开(公告)号：US20150374023A1
公开(公告)日：2015-12-31
申请号：US14798672
申请日：2015-07-14
申请人： NEWTRICIOUS B.V.
发明人： Jos NELISSEN
IPC分类号： A23L1/32 , A23L1/01
CPC分类号： A23L5/13 , A23L5/15 , A23L15/00 , A23V2002/00 , A47J29/02 , B65D81/3446 , H05B6/80
摘要： The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ε″, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and -having a layer thickness d of 1-6 millimetre and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.
摘要翻译：本发明涉及一种用于煮蛋的装置，包括用于在有限空间内提供微波辐射的装置，包括具有至少一个适于具有蛋壳的蛋形状的腔的保持器，所述腔设置有围绕蛋壳表示第一层：与蛋的壳体热交换接触; - 具有虚部的介电常数，在20-500℃之间，温度在0℃-100℃之间并且在2.45GHz的微波频率处，并且具有1-6毫米的层厚度d并且比蛋更改小于30％，或者所述保持器用于保持适于使用微波辐射烹饪鸡蛋的至少一个鸡蛋组件。

6. 发明申请

US20150202889A1 SYSTEM FOR PRINTING AND STAMPING EGGS ON CONVEYOR 审中-公开
标题翻译：输送机上的打印和打印系统
公开(公告)号：US20150202889A1
公开(公告)日：2015-07-23
申请号：US14610280
申请日：2015-01-30
申请人： HPT International, LLC.
发明人： Israel SAR-El , Viktor Kurmis
IPC分类号： B41J3/407 , A23L1/32
CPC分类号： B41J3/407 , A01K43/10 , A23L15/00 , B41F17/001 , B41F17/30 , B41J3/4073 , B41J3/546
摘要： Disclosed is a system for marking eggs by stamping and printing thereon.
摘要翻译：公开了一种通过在其上冲压和印刷来标记鸡蛋的系统。

7. 发明授权

US09011958B2 Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content 有权
标题翻译：在亚油酸含量低的饱和脂肪微粒中稳定ω-3脂肪酸
公开(公告)号：US09011958B2
公开(公告)日：2015-04-21
申请号：US14025357
申请日：2013-09-12
申请人： Perlman Consulting, LLC
发明人： Daniel Perlman
IPC分类号： A23C9/00 , A23C9/152 , A23G9/32 , A23L1/24 , A23L1/30 , A23C9/13 , A23C13/16 , A23C15/12 , A23L1/32 , A23C17/00 , A23C19/093 , A23G9/40 , A23D7/00
CPC分类号： A23C9/1528 , A23C9/1315 , A23C13/16 , A23C15/12 , A23C17/00 , A23C19/093 , A23D7/003 , A23G9/32 , A23G9/327 , A23G9/40 , A23L15/20 , A23L15/30 , A23L15/35 , A23L27/60 , A23L33/115 , A23L33/12
摘要： An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
摘要翻译： ω-3脂肪酸补充脂肪混合物包括1重量份含有EPA和/或DHA脂肪酸的ω-3富集油，其已经被组合和稀释至少二分之一重量的低亚油酸含量氧化稳定饱和脂肪。将ω-3补充脂肪混合物掺入稳定的水性悬浮液中，包括饮料和食物。

8. 发明申请

US20150037481A1 FOOD PREPARATION DEVICE AND METHOD OF PREPARING FOOD 有权
标题翻译：食品制备装置及其制备方法
公开(公告)号：US20150037481A1
公开(公告)日：2015-02-05
申请号：US14450680
申请日：2014-08-04
申请人： Y Line Product Design LLC
发明人： Geraint Godfellow Krumpe
IPC分类号： A47J43/10 , A23L1/32 , A23L1/025
CPC分类号： A23L15/00 , A23L5/00 , A47J43/105
摘要： Methods and apparatuses for mixing food are disclosed. In an embodiment, a mixing device includes a housing including a cavity configured to hold an item and at least one cord attached to the housing. The at least one cord is configured to cause the housing to rotate when the at least one cord is pulled in a direction away from the housing. In another embodiment, a method of mixing includes placing an item inside of a housing, rotating the housing in a first direction to create tension, and releasing the tension so that the housing rotates in a second direction and mixes the item.
摘要翻译：公开了用于混合食物的方法和装置。在一个实施例中，混合装置包括壳体，该壳体包括构造成保持物品的腔体和附接到壳体的至少一根绳索。当至少一根绳索沿远离壳体的方向被拉动时，该至少一根绳索构造成使壳体旋转。在另一个实施例中，一种混合方法包括将物品放置在壳体内部，使壳体沿第一方向旋转以产生张力，并释放张力，使壳体沿第二方向旋转并混合物品。

9. 发明申请

US20140356507A1 PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE 审中-公开
标题翻译：基于植物的EGG替代品和制造方法
公开(公告)号：US20140356507A1
公开(公告)日：2014-12-04
申请号：US14356138
申请日：2012-11-02
申请人： HAMPTON CREEK FOODS
发明人： Joshua Tetrick , Johannes Jendrikus Antonius Boot , Christopher Michael Jones , Megan Alexander Clements , Morgan Ann Oliveira , Lorenzo Albanello
IPC分类号： A23L1/32 , A21D8/06 , A23L1/24
CPC分类号： A23L15/35 , A21D2/165 , A21D2/183 , A21D2/186 , A21D2/264 , A21D2/266 , A21D8/06 , A21D10/002 , A21D13/80 , A23L7/115 , A23L11/05 , A23L27/60 , A23L29/10 , A23L29/212 , A23L29/238 , A23L29/25 , A23L29/262 , A23L29/27 , A23L33/105 , A23V2002/00
摘要： Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
摘要翻译：本文公开了可用作蛋替代物的非蛋组合物。本公开涉及蛋替代品及其制造方法，以及包含蛋替代物的组合物，包括食用组合物，例如烘焙食品和食用乳液。

10. 发明申请

US20140271998A1 Fortified egg white products 审中-公开
标题翻译：强化蛋白产品
公开(公告)号：US20140271998A1
公开(公告)日：2014-09-18
申请号：US13815719
申请日：2013-03-15
申请人： Aryeh HECHT
发明人： Aryeh HECHT
IPC分类号： A23L1/32
CPC分类号： A23L15/30 , A23L15/20
摘要： Egg products are produced which contain healthy components of egg yolks and egg whites, such as choline, lutein, omega-3 fatty acids, vitamins and minerals, but do not contain the unhealthy components of egg yolks such as cholesterol and triglycerides. The healthy yolk components or nutrients are added to egg whites to obtain a yolk-less egg product having the taste, color, and functionality of whole eggs and whole egg products. To avoid a significant off flavor from choline, while promoting brain health, it is employed in an amount of at least 25 mg per 60 g serving, but when the amount of choline is greater than 75 mg per 60 g serving size, the egg product further includes a taste masking amount of a masking agent for the choline. The fortified yolk-less liquid egg product may be used to produce a cooked food product, such as an egg patty.
摘要翻译：产生蛋制品，其中含有蛋黄，蛋白等健康成分，如胆碱，叶黄素，ω-3脂肪酸，维生素和矿物质，但不含有蛋黄如胆固醇和甘油三酸酯的不健康成分。将健康的蛋黄成分或营养素加入到蛋清中以获得具有全蛋和全蛋制品的味道，颜色和功能的无蛋黄蛋制品。为了避免来自胆碱的明显的味道，在促进脑健康的同时，其使用量至少为每60g服用25mg，但当胆固醇的量大于75mg / 60g大小时，蛋制品还包括掩蔽剂量的胆碱掩蔽剂。强化的无蛋黄液体蛋制品可用于生产熟食品，例如鸡蛋馅饼。

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