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。

公开(公告)号：US4968865A

公开(公告)日：1990-11-06

申请号：US281122

申请日：1988-12-07

申请人： Jonathan Seaborne ,  James R. Borek

发明人： Jonathan Seaborne ,  James R. Borek

IPC分类号： B65D81/34 ,  C04B35/64

CPC分类号： C04B35/64 ,  B65D81/3446 ,  B65D2581/3447 ,  B65D2581/3448 ,  B65D2581/3472 ,  B65D2581/3481 ,  B65D2581/3482 ,  B65D2581/3485 ,  B65D2581/3494

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。该组合物包括新型微波吸收陶瓷凝胶材料 掺杂有普通盐和粘合剂的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，即干燥后的陶瓷凝胶， 游离水分含量为约0.1％至10％，该组合物提供良好的发热和可预测的上限温度，这些材料是常见且便宜的。组合物可另外包括作为温度分布调节剂的常见盐。

公开(公告)号：US4219573A

公开(公告)日：1980-08-26

申请号：US15036

申请日：1979-02-26

申请人： James R. Borek

发明人： James R. Borek

IPC分类号： A23L1/18 ,  A47J36/02 ,  B65D81/34

CPC分类号： B65D81/3469 ,  A23L7/183 ,  A47J36/022 ,  B65D2581/3421

摘要： A package for popping popcorn in a microwave oven is provided. The package includes an expandable container adapted to contain popcorn, oil and salt which when exposed to microwave radiation, the oil and popcorn will become heated and the popcorn will pop (steam produced by the heating will expand the container to accommodate the popped popcorn). The container has one wall with a thermal insulating pad associated therewith which improves the popping performance of the popcorn by preventing heat loss from the package to the oven floor.

摘要翻译： 提供了一个用于在微波炉中爆出爆米花的包装。 该包装包括适于容纳爆米花，油和盐的可膨胀容器，当暴露于微波辐射时，油和爆米花将被加热并且爆米花将流出（由加热产生的蒸汽将膨胀容器以容纳爆米花爆米花）。 容器具有一个带有与其相关联的绝热垫的壁，其通过防止从包装到烘箱地板的热量损失来改善爆米花的爆破性能。