公开(公告)号：USD596936S1

公开(公告)日：2009-07-28

申请号：US29280608

申请日：2007-06-01

Applicant: Patrick Joseph Bierschenk ,  John Joseph Michels ,  Irvan Leo Pazdernik

Designer： Patrick Joseph Bierschenk ,  John Joseph Michels ,  Irvan Leo Pazdernik

公开(公告)号：US07507431B2

公开(公告)日：2009-03-24

申请号：US11466886

申请日：2006-08-24

Applicant: Pierre Faa ,  Richard Lai

Inventor： Pierre Faa ,  Richard Lai

IPC: A23L1/10

CPC classification number: A23L7/126 ,  A23L7/115 ,  A23L7/117 ,  A23L29/212 ,  Y10S426/808

Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Abstract translation: 本发明公开了一种制作具有类似于裂化器的柔软，脆脆质地的多颗粒全粒面烘烤小吃食品的方法。 已经确定成分配方范围，使零食中存在的营养全谷物的数量和数量最大化，同时仍保持质地柔软和脆脆，并且颜色和风味可接受。 将成分与水混合以制成面团，然后将其切片并切成块。 这些碎片被烘烤以产生多粒，全谷物烘烤的零食。

公开(公告)号：US07488871B2

公开(公告)日：2009-02-10

申请号：US11680898

申请日：2007-03-01

Applicant: Robert W. Hoopes

Inventor： Robert W. Hoopes

IPC: A01H1/00 ,  C07H21/04 ,  C12N5/04

CPC classification number: A01H5/04

Abstract: A potato cultivar designated FL 2085 is disclosed. The invention relates to the tubers of potato cultivar FL 2085, to the seeds of potato cultivar FL 2085, to the plants of potato FL 2085, to the plant parts of potato cultivar FL 2085 and to methods for producing a potato plant produced by crossing potato cultivar FL 2085 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety FL 2085, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar FL 2085 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar FL 2085 with another potato cultivar.

Abstract translation: 公开了一种名为FL 2085的马铃薯品种。 本发明涉及马铃薯栽培品种FL2085的块茎，马铃薯品种FL2085的种子，马铃薯FL2085的植物，马铃薯栽培品种FL2085的植物部分，以及通过马铃薯交叉产生的马铃薯植物的制造方法 品种FL 2085与其自身或与另一马铃薯品种。 本发明还涉及用于生产马铃薯植物的方法，所述马铃薯植物在其遗传物质中含有一种或多种转基因，以及通过这些方法生产的转基因马铃薯植物和植物部分。 本发明还涉及来自马铃薯品种FL 2085的马铃薯品种或繁殖品种和植物部分，其生产马铃薯品种FL 2085的其他马铃薯品种，系或植物成分的方法以及马铃薯植物，品种及其部分衍生物 从使用这些方法。 本发明还涉及通过将马铃薯品种FL2085与另一马铃薯栽培品种杂交而制备的混合马铃薯块茎，种子，植物和植物部分。

公开(公告)号：USD582630S1

公开(公告)日：2008-12-16

申请号：US29283330

申请日：2007-08-10

Applicant: Kanan Banerjee ,  Ajay Rajeshwar Bhaskar

Designer： Kanan Banerjee ,  Ajay Rajeshwar Bhaskar

公开(公告)号：USD577295S1

公开(公告)日：2008-09-23

申请号：US29297695

申请日：2007-11-15

Applicant: David Miller ,  Matthew Phillips ,  Matthew Prancuk

Designer： David Miller ,  Matthew Phillips ,  Matthew Prancuk

公开(公告)号：US20080182007A1

公开(公告)日：2008-07-31

申请号：US11669580

申请日：2007-01-31

Applicant: Michelle Latrese Barnett ,  Thomas George Crosby ,  David Guajardo-Flores

Inventor： Michelle Latrese Barnett ,  Thomas George Crosby ,  David Guajardo-Flores

IPC: A23L1/20 ,  A23B4/03

CPC classification number: A23L19/09 ,  A23L11/01 ,  A23L19/03

Abstract: A fried legume snack food comprising a substantially intact cooked legume seed including its hull. Dried legumes are hydrated, par fried, and then finish dried. Rupturing of the hulls of the legumes during frying is avoided by either puncturing the hulls prior to cooking or by sequential cooking steps.

Abstract translation: 油炸的豆科小吃食品，其包含基本上完整的熟的豆类种子，包括其船体。 干豆类水分，油炸，然后干燥。 通过在烹饪之前穿刺外壳或通过顺序的烹饪步骤来避免油炸期间豆类的外壳破裂。

公开(公告)号：US20080181994A1

公开(公告)日：2008-07-31

申请号：US11668838

申请日：2007-01-30

Applicant: Christopher John Cornwell ,  William Cartwright Weller

Inventor： Christopher John Cornwell ,  William Cartwright Weller

IPC: A23L1/025 ,  H05B6/64

CPC classification number: H05B6/6426 ,  A23B7/01 ,  A23B7/022 ,  A23L19/18 ,  A23P20/11

Abstract: The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries can be placed into the annular region and dehydrated in a vacuum microwave.

Abstract translation: 本发明公开了一种在商业规模上制造真空微波炉食品的改进的装置和方法。 本发明公开了一种具有用于放置在真空微波中的用于食品的环形区域的可旋转转盘。 食品如草莓可放入环形区域，并在真空微波炉中脱水。

公开(公告)号：US07303777B2

公开(公告)日：2007-12-04

申请号：US10895163

申请日：2004-07-20

Applicant: Ian Andries Baas ,  David Lawrence Barry ,  Graeme Russell Beasley ,  Jeffrey Weldon Olds ,  Neil David Rossiter ,  Ross Douglas Samuels ,  Michael Rajendra Kalika Singh

Inventor： Ian Andries Baas ,  David Lawrence Barry ,  Graeme Russell Beasley ,  Jeffrey Weldon Olds ,  Neil David Rossiter ,  Ross Douglas Samuels ,  Michael Rajendra Kalika Singh

IPC: A23L1/217

CPC classification number: A23L19/18 ,  A23L5/11 ,  Y10S426/808

Abstract: A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.

Abstract translation: 公开了连续烹饪方法，其模拟通过批量锅炒土豆片操作产生的U形温度 - 时间曲线。 将马铃薯片放入连续油炸锅的水槽部分的热油中。 马铃薯切片将水槽排出到油炸锅的上游部分。 将冷却油喷射到连续油炸锅的上游部分，以连续地实现U形温度 - 时间曲线的谷部分。 然后在具有增加的热油温度的区域中，在油炸锅的下游部分进一步油炸薯片。 通过将热油注入下游部分来发生增加的热油温度。 注射热油的温度可以通过马铃薯切片的出水含量来控制。

公开(公告)号：USD548069S1

公开(公告)日：2007-08-07

申请号：US29246570

申请日：2006-04-24

Applicant: Joseph Paul Sagel ,  Eric Thomas Henderson

Designer： Joseph Paul Sagel ,  Eric Thomas Henderson

公开(公告)号：US07189300B2

公开(公告)日：2007-03-13

申请号：US10685186

申请日：2003-10-14

Applicant: Anthony Robert Knoerzer ,  Garrett William Kohl ,  Steven Kenneth Tucker

Inventor： Anthony Robert Knoerzer ,  Garrett William Kohl ,  Steven Kenneth Tucker

IPC: B32B37/22 ,  B32B38/04 ,  B29C65/02

CPC classification number: B32B38/04 ,  B32B3/02 ,  B32B3/10 ,  B32B7/06 ,  B32B7/12 ,  B32B37/153 ,  B32B38/145 ,  B32B2038/045 ,  B32B2439/46 ,  B32B2439/70 ,  B65D75/54 ,  Y10T156/1062 ,  Y10T156/1087 ,  Y10T428/1334 ,  Y10T428/14 ,  Y10T428/149 ,  Y10T428/1495 ,  Y10T428/15 ,  Y10T428/24314

Abstract: Slitters cut through a first layer of film immediately prior to lamination of the first layer to a second layer of film to form a strip therebetween. The degree of bonding between the first and second layers is adjusted so that the strip can be removed without harming the rest of the film or destroying any barrier properties. The lamination process can utilize extrusion lamination or adhesive lamination to provide a variety of uses: removable coupons, prize disclosures, stickers, and an adhesive re-close strip.

Abstract translation: 在将第一层层叠到第二层膜之前，切片将立即切割第一层膜，以在其间形成条带。 调节第一层和第二层之间的结合程度，使得可以去除条带而不损害膜的其余部分或破坏任何阻挡性能。 层压工艺可以使用挤出层压或粘合层压来提供各种用途：可拆卸的优惠券，奖品披露，贴纸和粘合剂重新贴。