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29 条记录 (耗时 0.055 秒)

    Apparatus for continuous manufacture of multi-colored and/or multi-flavored food product
    13.
    发明授权
    Apparatus for continuous manufacture of multi-colored and/or multi-flavored food product 有权
    用于连续制造多色和/或多风味食品的装置

    公开(公告)号：US06199346B1

    公开(公告)日：2001-03-13

    申请号：US09203103

    申请日：1998-12-01

    申请人： Asma N. Ahad ,  Warren R. Zaug ,  Kampat Sangern ,  Gary F. Smith ,  Susan B. Findlay

    发明人： Asma N. Ahad ,  Warren R. Zaug ,  Kampat Sangern ,  Gary F. Smith ,  Susan B. Findlay

    IPC分类号： B65B6308

    CPC分类号： A01J27/045 ,  A23G3/2015 ,  A23G9/285 ,  A23P30/25

    摘要： A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase. When the increasing width of the first stream abuts the increasing width of the second stream, the first stream has a first viscosity and the second stream has a second viscosity which inhibit substantial mixing of the first and second streams when the two streams abut.

    摘要翻译： 一种用于制造食品的方法和装置，其具有不同特征的多个部分，例如不同的颜色和/或香料。 该方法和装置具有将具有第一特征的液体食品的第一流体挤出到移动平台上的第一喷嘴。 第一流具有相对于平台的高度和宽度。 第二喷嘴将具有第二特性的液体食品的第二流挤出到平台上。 第二流具有相对于平台的高度和宽度。 第二喷嘴与第一喷嘴相邻，在移动平台上提供相邻的第一和第二流。 第一个流和第二个流展开，使得它们的高度减小，宽度增加。 当第一流的增加的宽度与第二流的增加的宽度相邻时，第一流具有第一粘度，并且第二流具有第二粘度，当第二流接合时，第二流具有第二粘度，其阻止第一和第二流的实质混合。

    Polycarbonate/addition polymer blends
    17.
    发明授权
    Polycarbonate/addition polymer blends 失效
    聚碳酸酯/加成聚合物共混物

    公开(公告)号：US4595729A

    公开(公告)日：1986-06-17

    申请号：US692773

    申请日：1985-01-18

    申请人： Daniel W. Fox ,  Edward N. Peters ,  Gary F. Smith

    发明人： Daniel W. Fox ,  Edward N. Peters ,  Gary F. Smith

    IPC分类号： C08L67/02 ,  C08L69/00

    CPC分类号： C08L67/02 ,  C08L69/00

    摘要： A thermoplastic composition includes compatible blends of a mixed polycarbonate comprising units derived from a first dihydric phenol, which is a bis(hydroxyaryl) sulfone, a second dihydric phenol; and one or more thermoplastic polymers containing hetero groups.

    摘要翻译： 热塑性组合物包括混合聚碳酸酯的相容共混物，其包含衍生自作为双（羟基芳基）砜的第一二元酚的单元，第二二元酚; 和一种或多种含杂基的热塑性聚合物。

    Methods of fortifying process cheese and products thereof
    18.
    发明授权
    Methods of fortifying process cheese and products thereof 有权
    强化加工干酪及其制品的方法

    公开(公告)号：US07547457B2

    公开(公告)日：2009-06-16

    申请号：US11461477

    申请日：2006-08-01

    申请人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    发明人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    IPC分类号： A23L1/304 ,  A23C19/08

    CPC分类号： A23C19/082 ,  A23C19/0921 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/161

    摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

    摘要翻译： 提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。 这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。 这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。 通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

    METHODS OF FORTIFYING PROCESS CHEESE AND PRODUCTS THEREOF
    19.
    发明申请
    METHODS OF FORTIFYING PROCESS CHEESE AND PRODUCTS THEREOF 有权
    制作方法及其制品的方法

    公开(公告)号：US20080032003A1

    公开(公告)日：2008-02-07

    申请号：US11461477

    申请日：2006-08-01

    申请人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    发明人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    IPC分类号： A23L1/30

    CPC分类号： A23C19/082 ,  A23C19/0921 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/161

    摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

    摘要翻译： 提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。 这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。 这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。 通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

    Method for continuous manufacture of multi-colored and/or multi-flavored food product
    20.
    发明授权
    Method for continuous manufacture of multi-colored and/or multi-flavored food product 有权
    连续制造多色和/或多味食品的方法

    公开(公告)号：US06350483B1

    公开(公告)日：2002-02-26

    申请号：US09722916

    申请日：2000-11-27

    申请人： Asma N. Ahad ,  Warren R. Zaug ,  Kampat Sangern ,  Gary F. Smith ,  Susan B. Findlay

    发明人： Asma N. Ahad ,  Warren R. Zaug ,  Kampat Sangern ,  Gary F. Smith ,  Susan B. Findlay

    IPC分类号： A23L127

    CPC分类号： A01J27/045 ,  A23G3/2015 ,  A23G9/285 ,  A23P30/25

    摘要： A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase. When the increasing width of the first stream abuts the increasing width of the second stream, the first stream has a first viscosity and the second stream has a second viscosity which inhibit substantial mixing of the first and second streams when the two streams abut.

    摘要翻译： 一种用于制造食品的方法和装置，其具有不同特征的多个部分，例如不同的颜色和/或香料。 该方法和装置具有将具有第一特征的液体食品的第一流体挤出到移动平台上的第一喷嘴。 第一流具有相对于平台的高度和宽度。 第二喷嘴将具有第二特性的液体食品的第二流挤出到平台上。 第二流具有相对于平台的高度和宽度。 第二喷嘴与第一喷嘴相邻，在移动平台上提供相邻的第一和第二流。 第一个流和第二个流展开，使得它们的高度减小，宽度增加。 当第一流的增加的宽度与第二流的增加的宽度相邻时，第一流具有第一粘度，并且第二流具有第二粘度，当第二流接合时，第二流具有第二粘度，其阻止第一和第二流的实质混合。