公开(公告)号：US07393550B2

公开(公告)日：2008-07-01

申请号：US10371448

申请日：2003-02-21

Applicant: David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

Inventor： David Lawrence Barry ,  Colin Jeffrey Burnham ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Henry Kin-Hang Leung ,  John Richard Masson ,  V. N. Mohan Rao ,  Robert William Saunders ,  James William Stalder ,  Michael Grant Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract translation: 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

公开(公告)号：US20080118608A1

公开(公告)日：2008-05-22

申请号：US11953509

申请日：2007-12-10

Applicant: Mihaelos Nicholes MIHALOS ,  Theodore Nicholas Janulis ,  Chris E. Robinson ,  Carol Wines ,  Allison Antonini ,  Joseph Fierro

Inventor： Mihaelos Nicholes MIHALOS ,  Theodore Nicholas Janulis ,  Chris E. Robinson ,  Carol Wines ,  Allison Antonini ,  Joseph Fierro

IPC: A21D13/00 ,  A21C15/02

CPC classification number: A23L7/117

Abstract: Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.

Abstract translation: 通过在烘烤的切片变得太冷和刚性之前将烘烤的切片成形或卷曲成弯曲或波形来获得具有弯曲或波浪形的薄的小吃切片，从而在成形期间导致断裂。 在烘箱中烘烤仍然热的基本平坦的，可延展的烘烤的碎片可以在输送带上连续输送到形成在输送带和旋转成型辊之间的辊隙或间隙中，以使可延展的烘烤芯片围绕辊弯曲或卷曲。 可塑性烘烤的碎片经受引导的空气窗帘以冷却并将芯片设置成弯曲或波浪形状，并将弯曲或波浪碎屑从旋转成型辊移除或吹走到传送带上。

公开(公告)号：US20080032022A1

公开(公告)日：2008-02-07

申请号：US11761801

申请日：2007-06-12

Applicant: Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

Inventor： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

IPC: A23L1/226

CPC classification number: A23L27/20 ,  A21D10/00 ,  A21D13/42 ,  A23L7/117 ,  A23L7/13 ,  A23L7/17 ,  A23L7/198 ,  Y10S426/808

Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

Abstract translation: 一种用于提高烘烤味道和食品外观的新颖风味添加剂。 根据本发明的一个实施方案，通过在石灰和水的溶液中烹饪整个玉米粒子的步骤制备烤玉米风味添加剂（“TCF”）; 浸泡玉米; 排干和洗涤玉米; 研磨，成片并将玉米切成碎片; 烘烤片，直到显着的褐变发生超过通常与消费的masa产品相关的水平; 并将烘烤的碎片研磨成可以作为玉米风味添加剂施用的粉末。

公开(公告)号：US20070264404A1

公开(公告)日：2007-11-15

申请号：US11767226

申请日：2007-06-22

Applicant: Kevin Lang ,  Raya Levin ,  Gregory Murphy ,  James Dibble

Inventor： Kevin Lang ,  Raya Levin ,  Gregory Murphy ,  James Dibble

IPC: A21D13/06

CPC classification number: A21D13/064 ,  A21D2/165 ,  A21D2/183 ,  A21D2/265 ,  A23L7/109 ,  A23L7/117 ,  A23L33/17

Abstract: High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.

Abstract translation: 公开了高蛋白质和高纤维食品，用于制备高蛋白质和高纤维食品的添加剂以及制备高蛋白质和高纤维食品的方法。 更具体地，所公开的添加剂和方法可用于制备高蛋白和高纤维面包产品。 添加剂包括蛋白质和/或纤维，至少一种水胶体，油和水，并且可任选地包含矿物质和乳化剂。

公开(公告)号：US20070243233A1

公开(公告)日：2007-10-18

申请号：US11406068

申请日：2006-04-18

Applicant: Aravind Cherukuri ,  Reddy Cherukuri ,  Rukmini Cherukuri ,  Kartik Natarajan

Inventor： Aravind Cherukuri ,  Reddy Cherukuri ,  Rukmini Cherukuri ,  Kartik Natarajan

IPC: A61K36/899 ,  A61K31/56 ,  A61K31/401 ,  A61K31/366 ,  A61K31/22 ,  A61K47/00

CPC classification number: A61K36/899 ,  A23L7/117 ,  A23L7/126 ,  A23L33/11 ,  A23L33/115 ,  A23V2002/00 ,  A61K31/22 ,  A61K31/366 ,  A61K31/401 ,  A61K31/56 ,  A61K35/00 ,  A61K36/00 ,  A61K45/06 ,  C07D311/72

Abstract: This invention relates generally to the field of compositions for use as nutraceuticals, food additives or adjuncts to conventional drug therapies. In particular, the invention relates to compositions derived from natural oil sources which can be used for effective and inexpensive treatment of cardiovascular diseases, hypercholesterolemia, diabetes, cerebrovascular disease, neurological disorders, or liver abnormalities.

Abstract translation: 本发明一般涉及用作营养食品，食品添加剂或常规药物疗法的辅助剂的组合物领域。 特别地，本发明涉及可用于有效且廉价地治疗心血管疾病，高胆固醇血症，糖尿病，脑血管疾病，神经障碍或肝脏异常的天然油源的组合物。

公开(公告)号：US20070169232A1

公开(公告)日：2007-07-19

申请号：US11586304

申请日：2006-10-25

Applicant: Kenrick Rampersad

Inventor： Kenrick Rampersad

IPC: A23B7/148 ,  B65D85/00

CPC classification number: A23L7/117 ,  A21D13/31 ,  A21D13/32 ,  A21D13/40 ,  A23P20/20

Abstract: A breadstick product includes a plurality of hard crusty members of edible material with optional inner shell layers. The outer shell or layers are filled with an interior filling of edible hydrophilic material. The edible hydrophilic filling material is absorbent, preferably a bread product or a dehydrated hydrophilic filling material. The outer shell and/or inner shell layers of the tangible breadstick product are a crusty shells, which are filled with the hydrophilic absorbent product, such as dehydrated bread, which can be submerged in hot liquids, such as coffee, tea or soup. The hot liquid is accessed preferably through the access holes in the crusty outer shell, while the crusty outer shell and/or inner shell layers their integrity when dipped and exposed to the hot liquid, such as coffee, tea or soup.

Abstract translation: 面包屑产品包括多个具有可选内层的可食用材料的硬结皮部件。 外壳或多层填充有可食用亲水材料的内部填充物。 可食用的亲水性填充材料是吸收剂，优选是面包产品或脱水亲水填充材料。 有形面包屑产品的外壳和/或内壳层是一种外壳，其中填充有亲水性吸收产品，例如脱水面包，其可浸没在热液体如咖啡，茶或汤中。 优选地，热液体通过外壳中的进入孔进入，而外壳和/或内壳在浸渍并暴露于热液体（例如咖啡，茶或汤）时，其完整性可以分层。

公开(公告)号：US20070098874A1

公开(公告)日：2007-05-03

申请号：US11306187

申请日：2005-12-19

Applicant: David Schlosser

Inventor： David Schlosser

IPC: A23L1/164

CPC classification number: A23L7/122 ,  A23L7/117 ,  A23L7/161 ,  A23L7/191 ,  A23V2002/00

Abstract: The present application describes coffee-flavored ready to eat cereal.

Abstract translation: 本申请描述了咖啡味的即食谷物。

公开(公告)号：US20070092619A1

公开(公告)日：2007-04-26

申请号：US11256119

申请日：2005-10-21

Applicant: Luping Ning ,  Matthew McMindes ,  Philip Witte

Inventor： Luping Ning ,  Matthew McMindes ,  Philip Witte

IPC: A21D10/00

CPC classification number: A21D2/266 ,  A21D2/261 ,  A21D2/264 ,  A23L7/117

Abstract: The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, the present disclosure relates to high protein leavened snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.

Abstract translation: 本公开内容通常涉及包括植物蛋白材料和非植物蛋白质材料的高蛋白质发酵的小吃产品和用于制备高蛋白质发酵的小吃产品的方法。 更具体地，本公开涉及高蛋白质发酵的小吃产品，包括大豆蛋白材料和来自肉类，肉类副产品或脱水肉类材料的蛋白质。

公开(公告)号：US20070031562A1

公开(公告)日：2007-02-08

申请号：US11500846

申请日：2006-08-07

Applicant: William Atwell ,  Dennis Gilbertson ,  Jodi Engleson ,  Jody Mattsen ,  Jessica Earling

Inventor： William Atwell ,  Dennis Gilbertson ,  Jodi Engleson ,  Jody Mattsen ,  Jessica Earling

IPC: A21D10/00

CPC classification number: A21D2/186 ,  A21D2/245 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D2/362 ,  A21D10/00 ,  A21D10/002 ,  A21D13/04 ,  A21D13/045 ,  A21D13/047 ,  A21D13/064 ,  A21D13/40 ,  A23L7/109 ,  A23L7/117 ,  A23L11/07 ,  A23L33/185 ,  A23L33/22 ,  A23V2002/00 ,  A23V2250/2482 ,  A23V2250/5488 ,  A23V2250/1882 ,  A23V2250/1842 ,  A23V2200/222 ,  A23V2250/5486 ,  A23V2200/30

Abstract: A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. The system can be utilized to provide food products meeting specific nutrient-based FDA health claim labeling requirements.

Abstract translation: 描述了用于食品的颗粒成分递送系统。 该系统能够向食品提供具有所需水平的营养物或其它成分，而不会不利地影响食品的质量。 该系统可用于提供符合特定营养素的FDA健康声明标签要求的食品。

公开(公告)号：US07153531B2

公开(公告)日：2006-12-26

申请号：US10328847

申请日：2002-12-23

Applicant: Jodi Engleson ,  Katy J. Dishart ,  Krista L. Ditzler ,  Mark D. Freeman ,  Richard A. Schwartz ,  John J. Urbanski ,  Robert E. Wainwright

Inventor： Jodi Engleson ,  Katy J. Dishart ,  Krista L. Ditzler ,  Mark D. Freeman ,  Richard A. Schwartz ,  John J. Urbanski ,  Robert E. Wainwright

IPC: A23B9/14

CPC classification number: A23L7/117 ,  A21D13/80 ,  A23D9/00

Abstract: Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.

Abstract translation: 提供了包含三酰基甘油成分和填充剂的食品成分。 三酰基甘油组分通常具有约100至120°F的熔点，并且构成约20至35wt。 ％的食品成分。 可以通过在足以形成具有某些所需物理特性的外层的条件下加热包含三酰基甘油成分和填充剂的组合物来形成食品成分。 还提供了包含食品成分的食品。