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公开(公告)号：US4999208A
公开(公告)日：1991-03-12
申请号：US362741
申请日：1989-06-07
申请人： Bernhard V. Lengerich , Lynn C. Haynes , Harry Levine , Michael S. Otterburn , Paul Mathewson , John Finley
发明人： Bernhard V. Lengerich , Lynn C. Haynes , Harry Levine , Michael S. Otterburn , Paul Mathewson , John Finley
CPC分类号： A21C11/163 , A21D8/02
摘要： A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture. The dough-like mixture is then extruded into shaped cookie pieces, and leavened by heating in an oven. The heat treating of the dough-like mixture in the cooker-extruder reduces the post extrusion baking time such that liposomes prepared from phospholipids having a high phase transition temperature substantially retain their structure integrity in the leavened cookie.
摘要翻译： 制备其中分散有脂质体包封的组分并发酵成饼状结构的曲奇饼产品。 脂质体在加工，混合和后挤压烘烤过程中基本保持其结构完整性，因此在成品的饼干中保持完整。 脂质体可以包封调味剂，香料，防腐剂，抗陈化剂和其它不稳定的食品添加剂。 脂质体可以在储存期间和消费之前提供密封剂到饼干的持续释放。 当饼干被消费者烘烤或食用时，可以释放密封剂。 通过将饼干成分加入到炊具 - 挤出机的混合区中并加热形成经热处理的物料来制备饼干。 将脂质体包封的组分加入到冷却的热处理物质中，并在低压和低温下混合以防止脂质体破裂。 也可以将可选的水源混合以形成面团状混合物。 然后将面团状混合物挤压成成形的饼干块，并通过在烘箱中加热而发酵。 在炊具 - 挤出机中的面团状混合物的热处理减少了后挤出烘烤时间，使得由具有高相变温度的磷脂制备的脂质体在发酵的饼干中基本保持其结构完整性。
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公开(公告)号：US4377751A
公开(公告)日：1983-03-22
申请号：US267312
申请日：1981-05-28
CPC分类号： G01T1/04
摘要： An optical waveguide dosimeter for personnel dosimetry is provided including a liquid solution of leuko dye hermetically sealed in plastic tubing. Optical transport is improved by dipping the ends of the plastic tubing into clear epoxy, thus forming beads that serve as optical lenses. A layer of clear ultraviolet absorbing varnish coated on these beads and an opaque outer layer over the plastic tubing provides protection against ambient UV.
摘要翻译： 提供用于人员剂量学的光波导剂量计，其包括用塑料管气密密封的白细胞染料的液体溶液。 通过将塑料管的端部浸入透明的环氧树脂中，从而形成用作光学透镜的珠粒，从而改善光学传输。 涂覆在这些珠上的透明紫外线吸收清漆层和塑料管上的不透明外层提供防止环境UV的保护。
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公开(公告)号：US08309157B2
公开(公告)日：2012-11-13
申请号：US11863031
申请日：2007-09-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： A23L1/317
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模具杯。 然后烘烤和干燥带状面团片。
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公开(公告)号：US20080020117A1
公开(公告)日：2008-01-24
申请号：US11863031
申请日：2007-09-27
申请人： Robert LOMBARD , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert LOMBARD , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模杯。 然后烘烤和干燥带状面团片。
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公开(公告)号：US20050048189A1
公开(公告)日：2005-03-03
申请号：US10650023
申请日：2003-08-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模杯。 然后烘烤和干燥带状面团片。
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