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13 条记录 (耗时 0.03 秒)

    Apparatus and methods for making multiple, complexly patterned extrudates
    2.
    发明授权
    Apparatus and methods for making multiple, complexly patterned extrudates 有权
    制备多个复杂图案的挤出物的装置和方法

    公开(公告)号：US06251452B1

    公开(公告)日：2001-06-26

    申请号：US09298716

    申请日：1999-04-23

    申请人： James N. Weinstein ,  Scott A. Tolson ,  James R. Borek ,  Peter A. Huberg ,  Thomas Jarl ,  Philip K. Zietlow ,  Bernhard van Lengerich

    发明人： James N. Weinstein ,  Scott A. Tolson ,  James R. Borek ,  Peter A. Huberg ,  Thomas Jarl ,  Philip K. Zietlow ,  Bernhard van Lengerich

    IPC分类号： A23L127

    CPC分类号： A23G3/2015 ,  A21C11/163 ,  A23L7/122 ,  A23P30/25

    摘要： Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of 4:1 to as much as 50:1 at an average convergence angle of 5 to 65° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

    摘要翻译： 公开了一种设备（10）和方法，其中例如通过挤出机或泵提供塑料可挤压食品，并且与另一种食品组合而不混合以形成复杂图案化的食品，例如通过图案形成模具（20）。 图案化食品的横截面积从入口端（34）到出口端（36）的平均会聚角为5至65°，从而减少了4:1至多达50:1 同时保持横截面图案以形成减小的横截面图案化的食品，然后通过具有等于减小的横截面面积的开口的模具端口挤出以形成复合图案化的挤出物。

    Multistrand twist cereal pieces
    4.
    发明授权
    Multistrand twist cereal pieces 失效
    多品种扭曲谷物片

    公开(公告)号：US5695805A

    公开(公告)日：1997-12-09

    申请号：US589743

    申请日：1996-01-22

    申请人： James R. Borek ,  James N. Weinstein

    发明人： James R. Borek ,  James N. Weinstein

    IPC分类号： A21C3/08 ,  A21C11/16 ,  A23L1/00 ,  A23L1/10 ,  A23L1/164 ,  A23L1/18 ,  A23P1/12 ,  A21D13/00

    CPC分类号： A21C11/16 ,  A21C3/08 ,  A23L7/115 ,  A23L7/122 ,  A23L7/17 ,  A23P30/20 ,  A23P30/25 ,  Y10S426/808

    摘要： In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

    摘要翻译： 在其产品方面，本发明提供了由挤压成型的多个挤出物料制成的即食谷物和基于谷物的小吃，其已经在挤出之后立即被扭曲或编织成绳索并被切割成碎片。 该产品在牛奶中表现出更大的碗寿命和改善的感官特性，特别是由具有高纤维含量的面团制成的那些。 还公开了制备这种基于谷物的产品的方法。

    Method for preparing multistrand twist food pieces
    5.
    发明授权
    Method for preparing multistrand twist food pieces 失效
    制备多股扭曲食品的方法

    公开(公告)号：US5874120A

    公开(公告)日：1999-02-23

    申请号：US924484

    申请日：1997-08-19

    申请人： James R. Borek ,  James N. Weinstein

    发明人： James R. Borek ,  James N. Weinstein

    IPC分类号： A21C3/08 ,  A21C11/16 ,  A23L1/00 ,  A23L1/10 ,  A23L1/164 ,  A23L1/18 ,  A23P1/12 ,  A23P1/00

    CPC分类号： A21C11/16 ,  A21C3/08 ,  A23L7/115 ,  A23L7/122 ,  A23L7/17 ,  A23P30/20 ,  A23P30/25 ,  Y10S426/808

    摘要： In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

    摘要翻译： 在其产品方面，本发明提供了由挤压成型的多个挤出物料制成的即食谷物和基于谷物的小吃，其已经在挤出之后立即被扭曲或编织成绳索并被切割成碎片。 该产品在牛奶中表现出更大的碗寿命和改善的感官特性，特别是由具有高纤维含量的面团制成的那些。 还公开了制备这种基于谷物的产品的方法。

    Ceramic gels with salt for microwave heating susceptor
    9.
    发明授权
    Ceramic gels with salt for microwave heating susceptor 失效
    用于微波加热感受器的陶瓷凝胶

    公开(公告)号：US4806718A

    公开(公告)日：1989-02-21

    申请号：US172098

    申请日：1988-03-23

    申请人： Jonathan Seaborne ,  James R. Borek

    发明人： Jonathan Seaborne ,  James R. Borek

    IPC分类号： B65D81/34 ,  C04B35/64 ,  H05B6/80

    CPC分类号： B65D81/3446 ,  C04B35/64 ,  B65D2581/3447 ,  B65D2581/3472 ,  B65D2581/3481 ,  B65D2581/3482 ,  B65D2581/3494 ,  Y10S99/14

    摘要： Disclosed are ceramic oxide gels (sometimes also referred to as hydrated oxides), and especially xerogels, compositions which are useful in the formulation and fabrication of microwave susceptors for disposable packages for the microwave heating of food items. The compositions include novel microwave absorbing ceramic gel material doped with common salt and a binder. The gel forming materials include alumina, silica, mullite and mixtures thereof. The compositions essentially comprise about 17% to 35% bound water. Preferred materials are xerogels, i.e., ceramic gels dried so as to have a free moisture content of about 0.1% to 10%. The compositions provide good heat generation and a predeterminable upper temperature limit. The materials are common and inexpensive. The compositions can additionally include common salt as a temperature profile moderator.

    摘要翻译： 公开了陶瓷氧化物凝胶（有时也称为水合氧化物），特别是干凝胶，可用于配制和制造用于微波加热食品的一次性包装的微波感受器的组合物。 该组合物包括掺杂有普通盐和粘合剂的新型微波吸收陶瓷凝胶材料。 凝胶形成材料包括氧化铝，二氧化硅，莫来石及其混合物。 组合物基本上包含约17％至35％的结合水。 优选的材料是干凝胶，即陶瓷凝胶被干燥以具有约0.1％至10％的游离含水量。 该组合物提供良好的发热和可预测的上限温度。 材料是常见的和便宜的。 组合物还可以包含作为温度分布调节剂的常用盐。

    Reduced sugar elastic thin sheeted food dough
    10.
    发明授权
    Reduced sugar elastic thin sheeted food dough 有权
    减少糖弹性薄片食品面团

    公开(公告)号：US08414954B2

    公开(公告)日：2013-04-09

    申请号：US11146799

    申请日：2005-06-07

    申请人： Christine Nowakowski ,  James R. Borek

    发明人： Christine Nowakowski ,  James R. Borek

    IPC分类号： A23L1/18

    CPC分类号： A21D2/183 ,  A21D2/186 ,  A21D2/188 ,  A21D13/40 ,  A23L7/122 ,  A23L7/13 ,  A23L7/161 ,  A23L19/19 ,  A23L29/244 ,  A23L33/20 ,  A23L33/22

    摘要： The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

    摘要翻译： 本发明提供了具有足够水平的中链长度多糖的中等水分低糖食物面团，以提供所需的面团弹性，用作成品包装的消费食品的商业制剂中的中间面团产品。 食物面团含有少于5％（干重）的糖（单糖和二糖）。 食品面团含有约1％-10％的中链长度多糖，其聚合度范围为约200-600。 面团的含水量可以在约15-40％之间。 面团保持足够的柔韧性，将其压片成厚度范围为约0.1至0.5mm的片状生面团。 片状面团可用于制作成熟的早餐谷物和小吃食品。