公开(公告)号：US20110052782A1

公开(公告)日：2011-03-03

申请号：US12805950

申请日：2010-08-25

Applicant: Kathy Westphal ,  Peter Mattson ,  Steven Gundrum

Inventor： Kathy Westphal ,  Peter Mattson ,  Steven Gundrum

IPC: A23L1/168

CPC classification number: A23L1/168 ,  A23L7/143

Abstract: A method of producing a ready to eat oatmeal product for consumption in a container of a desired size. A mixture of acid, salt, fruit juice concentrate, sweetener and water are added to a processing receptacle and heated and agitated at a predetermined temperature for a predetermined time period. A selected amount of thick cut oats and the heated and agitated mixture are added to the container. The container is then sealed, pasteurized and cooled to ambient temperature. A fruit may be added to the container before it is sealed. A flavor and/or plant sterol may be added to the processing receptacle before the mixture is heated and agitated.

Abstract translation: 一种生产即食燕麦制品以便在所需尺寸的容器中消费的方法。 将酸，盐，果汁浓缩物，甜味剂和水的混合物加入到处理容器中，并在预定温度下加热并搅拌预定时间。 将选择量的切丝燕麦和加热和搅拌的混合物加入到容器中。 然后将容器密封，巴氏消毒并冷却至环境温度。 水果可以在其被密封之前添加到容器中。 在混合物加热和搅拌之前，可将风味剂和/或植物甾醇加入到加工容器中。

公开(公告)号：US20080301395A1

公开(公告)日：2008-12-04

申请号：US12192880

申请日：2008-08-15

Applicant: Peter Mattson ,  Timothy J. Southgate

Inventor： Peter Mattson ,  Timothy J. Southgate

IPC: G06F12/02

CPC classification number: G06F8/453 ,  G06F12/0802

Abstract: Within a data processing system, a user-entered data declaration within a program source file is inspected to determine whether a first qualifier is provided with or omitted from the user-entered data declaration. If the first qualifier is provided, an unreserved data storage location disposed within a data-processing integrated-circuit (IC) device is identified and allocated for storage of data associated with the user-entered data declaration.

Abstract translation: 在数据处理系统内，检查程序源文件内的用户输入的数据声明，以确定是否从用户输入的数据声明中提供了第一个限定符或从中省略了第一个限定符。 如果提供了第一限定符，则识别并分配布置在数据处理集成电路（IC）设备内的未预留数据存储位置，用于存储与用户输入的数据声明相关联的数据。

公开(公告)号：US20080254171A1

公开(公告)日：2008-10-16

申请号：US11786895

申请日：2007-04-13

Applicant: Peter Mattson ,  Peter Dea

Inventor： Peter Mattson ,  Peter Dea

IPC: A23L1/06 ,  A23B7/08

CPC classification number: A23L21/12 ,  A23V2002/00 ,  A23V2250/628 ,  A23V2250/032 ,  A23V2250/5072 ,  A23V2250/507

Abstract: A spreadable fruit preparation having a low content of soluble solids contains fruit, sugar, citric acid, and pectin. The percent by weight of total soluble solids of the spreadable fruit preparation is less than 50 percent, the sugar content of one mL of the spreadable fruit preparation is less than about 0.634 grams of sugar per mL of the spreadable fruit preparation, and the caloric content is less than about 2.536 kilocalories per mL of the spreadable fruit preparation.

Abstract translation: 具有低可溶性固体含量的可涂层水果制剂含有水果，糖，柠檬酸和果胶。 可涂层水果制剂的总可溶性固体的重量百分比小于50％，1mL可涂层水果制剂的糖含量低于每毫升可涂抹水果制剂约0.634克糖，而热量含量 每毫升可涂抹的水果制剂少于约2.536千卡。

公开(公告)号：US20070160589A1

公开(公告)日：2007-07-12

申请号：US11653334

申请日：2007-01-11

Applicant: Peter Mattson

Inventor： Peter Mattson

IPC: A61K35/74 ,  A61K47/00

CPC classification number: A61K35/747 ,  A23L7/126 ,  A23L33/135 ,  A23L33/16 ,  A23L33/21 ,  A23V2002/00 ,  A61K35/745 ,  A23V2200/3204 ,  A23V2200/3202 ,  A23V2200/22

Abstract: A probiotic food item containing a beneficial amount of dry active probiotic cultures is provided. The food item also contains a substantial continuous fat-based coating with an effectively low water activity level. The food item is packaged in a substantially moisture impermeable package marked with a use by or sell by date, so as to ensure a desired minimal amount of probiotic colony forming units (CFUs) on the use by or sell by date. Methods for manufacturing the probiotic food product are also provided.

Abstract translation: 提供了含有有益量的干活性益生菌培养物的益生菌食品。 该食品还含有基本上连续的基于脂肪的涂层，其水活度水平低。 该食品被包装在一个基本上不透水的包装中，该包装被日期使用或销售，以确保在日期使用或销售时所需的最小量的益生菌集落形成单位（CFU）。 还提供了生产益生菌食品的方法。

公开(公告)号：US20060188548A1

公开(公告)日：2006-08-24

申请号：US11275130

申请日：2005-12-13

Applicant: Peter Mattson ,  Connie Gregson ,  Gregory Horn ,  Michelle Regan

Inventor： Peter Mattson ,  Connie Gregson ,  Gregory Horn ,  Michelle Regan

IPC: A61K36/82 ,  A61K47/00 ,  A61K36/18

CPC classification number: A23F5/243 ,  A23C9/137 ,  A23F5/20 ,  A23L2/02 ,  A23L2/52 ,  A23L33/105 ,  A23L33/16 ,  A23L33/19 ,  A23L33/21 ,  A23V2002/00 ,  A23V2200/332 ,  A23V2250/214 ,  A23V2250/1578 ,  A23V2250/5424 ,  A23V2250/54252 ,  A23V2250/5072 ,  A23V2250/506 ,  A23V2250/5086 ,  A23V2250/5054 ,  A23V2250/5114 ,  A23V2250/6402

Abstract: A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces. A Fullness Index of greater than 4, and preferably 5 is evidence of both very high volume to calorie and (fiber plus protein) to calorie ratios.

Abstract translation: 描述了促进饮食的饮食和使用其的体重控制方案，其包括：纤维，蛋白质，甜味剂，优选钙和儿茶素，例如衍生自绿茶的纯化的表没食子儿茶素没食子酸酯。 这些成分的用量足以使单次服用提供饱腹感，起初和至少1小时之后。 在优选形式中，饮料的一部分将包含足以供给纤维的DV的10至30％的纤维; 乳蛋白质量足以提供4至10克蛋白质; 足以供给钙的10至40％的钙的钙; 低热量甜味剂和优选儿茶素，其量足以提供2至4杯当量。 将成分均化并包装以提供具有奶油口感的光滑的织构饮料，每份约4至12盎司约50至约150卡路里。 大于4，优选5的丰度指数是卡路里和（纤维加蛋白）与卡路里比率非常高的体积的证据。

公开(公告)号：US20060099309A1

公开(公告)日：2006-05-11

申请号：US10986517

申请日：2004-11-10

Applicant: Peter Mattson ,  Patricia Goodman ,  Maris Lunt

Inventor： Peter Mattson ,  Patricia Goodman ,  Maris Lunt

IPC: A23L2/00

CPC classification number: A23L2/02 ,  A23L2/04

Abstract: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a nectarine juice solution and (d) combining the nectarine juice solution with one or more plant cell wall degrading agents to produce a nectarine juice drink.

Abstract translation: 描述了油桃汁饮料和生产油桃汁饮料的方法。 该方法包括（a）提供油桃; （b）用加热，潮湿的空气或加热的水处理油桃以产生热处理的油桃; （c）通过一个或多个过滤器压榨热处理的油桃以产生油桃汁溶液，和（d）将油桃汁溶液与一种或多种植物细胞壁降解剂组合以产生油桃汁饮料。

公开(公告)号：US06572907B1

公开(公告)日：2003-06-03

申请号：US09703458

申请日：2000-10-31

Applicant: Greg Gorang ,  Maris Lunt ,  Peter Mattson ,  Marianne Paloncy

Inventor： Greg Gorang ,  Maris Lunt ,  Peter Mattson ,  Marianne Paloncy

IPC: A23L136

CPC classification number: A23L25/25 ,  A23L25/20

Abstract: A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are first blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react and are then reduced to a partially dehydrate state of 2% water. Nuts so prepared are dried without inducing rancidity producing reactions that normally occur when drying tannin-containing nuts and have less of a bitter taste associated with the tannins. Additionally, the nuts may be glazed to form a protective coating that inhibits oxidative reactions between the atmosphere and the nut, and which provides a convenient and tasty snack food.

Abstract translation: 用于干燥坚果的方法包括去除酸，特别是单宁，并且在干燥之前停止螺母内的酶活性提供了加工具有许多有用特征的螺母的新方法。 在一个实施方案中，将核桃首先在水中漂洗3至5分钟以除去酸并停止酶活性，而不会使坚果油反应，然后还原成2％水的部分脱水状态。 将如此制备的坚果干燥而不引起酸败产生的反应，其通常在干燥含有单宁的坚果并且具有与单宁相关的苦味较少时发生。 此外，可以将坚果釉成形成防止大气和坚果之间的氧化反应的保护性涂层，并提供方便和美味的小吃食品。