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8 条记录 (耗时 0.014 秒)

    Article of commerce comprising edible substrate and game elements
    1.
    发明申请
    Article of commerce comprising edible substrate and game elements 审中-公开
    商品包括食用底物和游戏元素

    公开(公告)号：US20050163898A1

    公开(公告)日：2005-07-28

    申请号：US11010969

    申请日：2004-12-13

    申请人： Benito Romanach ,  LuFang Wen ,  John Baer ,  Gary Dechert

    发明人： Benito Romanach ,  LuFang Wen ,  John Baer ,  Gary Dechert

    IPC分类号： A23L1/00 ,  A23L1/164 ,  A23L1/217 ,  A63F9/00 ,  A63F9/18 ,  A23P1/00

    CPC分类号： A63F9/18 ,  A23L7/117 ,  A23L19/19 ,  A23P20/20 ,  A63F2009/0012 ,  A63F2009/0049 ,  A63F2250/022

    摘要： An article of commerce comprising an edible substrate having an image which provides value beyond the aesthetic value of the image. In one aspect, the present invention provides an article of commerce comprising: (a) an edible substrate; (b) a first image disposed upon said edible substrate, wherein said first image comprises a first game element; (c) a second image disposed upon said edible substrate, wherein said second image comprises a second game element; and (d) optionally a container for containing said edible substrate. The first game element and the second game element provide elements of a game. In a preferred embodiment, the edible substrate comprises a fabricated snack chip.

    摘要翻译： 一种商品，其包括具有提供超过图像的美学价值的图像的可食用基材。 一方面，本发明提供一种商品，其包括：（a）可食用基材; （b）设置在所述可食用基材上的第一图像，其中所述第一图像包括第一游戏元件; （c）设置在所述可食用基材上的第二图像，其中所述第二图像包括第二游戏元件; 和（d）任选的容纳所述可食用基材的容器。 第一游戏元素和第二游戏元素提供游戏元素。 在优选的实施方案中，可食用基质包括制成的小吃片。

    Coating unblanched, raw nuts
    5.
    发明授权
    Coating unblanched, raw nuts 失效
    涂层未漂白，未加工的坚果

    公开(公告)号：US5362505A

    公开(公告)日：1994-11-08

    申请号：US131810

    申请日：1993-10-05

    申请人： Yen C. Hsieh ,  Anthony P. Richards ,  Jose Alvarado ,  Benito Romanach

    发明人： Yen C. Hsieh ,  Anthony P. Richards ,  Jose Alvarado ,  Benito Romanach

    IPC分类号： A23B9/14 ,  A23G3/00 ,  A23G3/48 ,  A23L25/00 ,  A23L1/052 ,  A23L1/36

    CPC分类号： A23G3/48 ,  A23B9/14 ,  A23L25/25

    摘要： Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

    摘要翻译： 公开了一种用于生产个体的紧凑糖果包装的可食用坚果的方法。 首先用未成熟的未破碎的螺母涂覆成膜多糖，以将表皮粘附在耐用多糖涂层中的坚果上。 然后将涂覆的螺母进行剪切混合，例如在锅涂机中，在此期间将蔗糖糖浆施加到多糖涂覆的坚果上。 在剪切混合期间将热量施加到螺母上以除去水分，从而形成结晶涂层，然后将其部分熔化以在单个螺母上的多糖涂层的顶部上形成结晶非晶涂层。

    Method to increase image variety with limited image components
    6.
    发明申请
    Method to increase image variety with limited image components 审中-公开
    用有限图像组件增加图像品种的方法

    公开(公告)号：US20050058753A1

    公开(公告)日：2005-03-17

    申请号：US10941408

    申请日：2004-09-15

    申请人： Benito Romanach

    发明人： Benito Romanach

    IPC分类号： H04N1/00 ,  C12H1/10

    CPC分类号： H04N1/00

    摘要： An article of commerce comprising an edible substrate having a composite image disposed thereon, and a method for making edible substrates having a variety of different images.

    摘要翻译： 一种商品，其特征在于，包括具有配置在其上的复合图像的可食用基材，以及具有各种不同图像的可食用基材的制造方法。

    Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings
    8.
    发明授权
    Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings 失效
    连续制备具有清脆含油涂层的非聚集食用核心

    公开(公告)号：US5433961A

    公开(公告)日：1995-07-18

    申请号：US017551

    申请日：1993-02-16

    申请人： David A. Lanner ,  Benito Romanach ,  Yen C. Hsieh ,  Martin A. Mishkin

    发明人： David A. Lanner ,  Benito Romanach ,  Yen C. Hsieh ,  Martin A. Mishkin

    IPC分类号： A23G3/26 ,  A23L1/36 ,  A23P1/08 ,  A23L1/10 ,  A23L1/164

    CPC分类号： A23G3/26 ,  A23L25/25 ,  A23P20/13

    摘要： A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed. Hydrating liquid and farinaceous powder are applied, respectively, to the wet and dry zones of the tumbling bed at rates which prevent aggregation of the edible cores and at rates which are suitable to form on the cores a dough-coating comprising flour, starch and sugar in a weight ratio of flour and starch to sugar of from about 0.5:1 to 30:1. The dough-coated edible cores are then cooked until crisp.

    摘要翻译： 形成可旋转的可食用芯的翻转床，其具有从转向床的入口端到出口端延伸的纵向轴线。 通过沿着床的纵向轴线的大致螺旋状的路径旋转，各个可食用的核心通过翻转床从入口端行进到出口端。 通过反复滚动穿过床内形成的湿区和干燥区域，将可食用的核心覆盖在床内。 这些湿区和干燥区分别通过用转化水层的表面喷涂水合液体，并用粉碎粉尘将滚筒的表面撒粉而分别形成。 这样形成的湿区和干区通常是矩形但不重叠的区域，其中这些矩形区域的主要尺寸基本上平行于翻转床的纵向轴线。 将保湿液体和粉砂粉分别施加到翻滚床的湿和干燥区域，其速率可防止可食用芯的聚集，并以适于在芯上形成包含面粉，淀粉和糖的面团涂层的速率 面粉和淀粉与糖的重量比为约0.5:1至30:1。 然后将面团涂层的可食核心煮熟直至酥脆。