利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

12 条记录 (耗时 0.014 秒)

    Reduced-fat flavored coating and methods of using same
    1.
    发明申请
    Reduced-fat flavored coating and methods of using same 审中-公开
    减脂调味涂料及其使用方法

    公开(公告)号：US20070160722A1

    公开(公告)日：2007-07-12

    申请号：US10596157

    申请日：2004-11-30

    申请人： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

    发明人： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

    IPC分类号： A23L1/00

    CPC分类号： A23G1/305 ,  A23G3/34 ,  A23G3/343 ,  A23G9/322 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2200/10 ,  A23G2220/20 ,  A23L29/238 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/506 ,  A23V2250/5428 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2200/22 ,  A23V2200/124

    摘要： A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

    摘要翻译： 包含足够量的调味剂（例如可可）的减脂调味涂层，以提供选择的风味，通过调味剂分散的糖晶体和糖玻璃基质，其量有效地为涂层提供足够的结构完整性 防止在低于约40℃的温度下的流动性，以及包括干水解胶体组分的多个微球，其通过调味剂和糖基质分散，以提供模拟脂肪并在与唾液接触时开始分散的滑滑口感 以模拟在消费巧克力期间融化可可脂，其中调味的包衣至少基本上是无水的且具有小于约10重量％的脂肪，并且其中所述脂肪存在以分散的微滴形式存在。 使用它们的方法，例如，也可以包括糖衣产品或其他食品，以及所得的食品。

    Tropicalizing agent, and methods for making and using the same
    2.
    发明申请
    Tropicalizing agent, and methods for making and using the same 审中-公开
    热化剂，以及制作和使用方法

    公开(公告)号：US20070092627A1

    公开(公告)日：2007-04-26

    申请号：US10596160

    申请日：2004-12-02

    申请人： Eric Best ,  David Oakenfull ,  Michelle Maladen-Percy ,  Robert Boehm ,  Lawrence Kibler

    发明人： Eric Best ,  David Oakenfull ,  Michelle Maladen-Percy ,  Robert Boehm ,  Lawrence Kibler

    IPC分类号： A23D9/00

    CPC分类号： A23G1/40 ,  A23D7/0053 ,  A23G1/00 ,  A23G1/0006 ,  A23G1/30 ,  A23G1/325 ,  A23G1/36 ,  A23G1/50 ,  A23G1/54 ,  A23G1/56 ,  A23G2200/06 ,  A23G2210/00 ,  A23G2220/20

    摘要： A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. Preferably, the liquid fat component is present in an amount sufficient to disperse the gel beads therein and wherein a majority of the gel beads remain substantially intact for at least about 4 hours after being cooled below about 30° C. Methods of making tropicalizing agents and using the agents to tropicalize chocolate products or analogues thereof, as well as the resultant chocolate or chocolate analogue articles, are also included.

    摘要翻译： 包括液体脂肪组分和多个凝胶珠的耐热化剂，其包含约20至50重量％凝胶珠的糖或多元醇，促进均匀凝胶珠分布的乳化剂组分，其余为水 存在的量足以确保糖或多元醇以水的形式存在。 优选地，液体脂肪组分以足以将凝胶珠分散到其中的量存在，并且其中大部分凝胶珠在冷却至约30℃以后至少保持约4小时。制备耐热化剂和 使用这些试剂来热塑化巧克力产品或其类似物，以及所得巧克力或巧克力类似物制品。

    Frozen dessert novelty which changes color
    4.
    发明授权
    Frozen dessert novelty which changes color 失效
    冷冻甜点新奇改变颜色

    公开(公告)号：US06231901B1

    公开(公告)日：2001-05-15

    申请号：US09274546

    申请日：1999-03-23

    申请人： Tawfik Yousef Sharkasi ,  George Tonner ,  Eric Best ,  Shantha Chandrasekaran Nalur ,  Monika Gaelweiler

    发明人： Tawfik Yousef Sharkasi ,  George Tonner ,  Eric Best ,  Shantha Chandrasekaran Nalur ,  Monika Gaelweiler

    IPC分类号： A23G900

    CPC分类号： A23G9/44 ,  A23G9/48 ,  A23G9/503

    摘要： A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing. In another embodiment, coatings which are impermeable to water but lickable for consumption, particularly such as a fat-based composition, are layered on a core of an ice confectionery composition, and at least one coating contains a water-soluble colorant component so that upon licking for consumption, colorant is released from the coating for providing coloration, and multiple coatings may be employed which contain differing colorant components so that upon a mixing, a further different coloration is obtained.

    摘要翻译： 改变颜色的冷冻糖果产品具有排列成消耗在一起的第一和第二冷冻糖果产品组合物。 在一个实施方案中，第一组合物具有酸性pH并含有使第一组合物着色的着色剂组分，并且其在pH增加时改变颜色，并且第二组合物具有pH，使得在与第一组合物混合时， 与第二组合物混合的第一组合物和着色剂的pH增加，使得着色剂改变颜色，并且每种组合物可含有不同的着色组分，以在混合时获得不同的着色。 在另一个实施方案中，水不渗透但可食用的涂层，特别是基于脂肪的组合物的涂层被层压在冰糕组合物的芯上，并且至少一个涂层含有水溶性着色剂组分， 舔用于消费，着色剂从用于提供着色的涂层释放，并且可以使用包含不同着色剂组分的多个涂层，使得在混合时获得另外不同的着色。

    Method and apparatus for controlling mixtures especially for fabric processing
    6.
    发明申请
    Method and apparatus for controlling mixtures especially for fabric processing 有权
    用于控制混合物的方法和装置，特别用于织物加工

    公开(公告)号：US20060260067A1

    公开(公告)日：2006-11-23

    申请号：US11435574

    申请日：2006-05-16

    申请人： William Milligan ,  E. Allison ,  Eric Best

    发明人： William Milligan ,  E. Allison ,  Eric Best

    IPC分类号： D06P3/04 ,  G06F19/00

    CPC分类号： D06B23/28 ,  Y10T137/0329 ,  Y10T137/0491 ,  Y10T137/0497 ,  Y10T137/2499 ,  Y10T137/2509 ,  Y10T137/2534 ,  Y10T137/2564

    摘要： A method and apparatus for supplying liquid mixtures on a mix-on-demand basis for consumptive use, and for maintaining the composition of such mixture on a highly accurate and stable basis. For wet-on-wet processing of fabrics, the processing solution is supplied at start-up on a mix-on-demand basis to precise specifications and is maintained at such precise specifications throughout fabric processing, which involves continuous additions of water by the incoming fabric and removal of solution by the exiting fabric. Recirculation of the solution at a high rate, together with rapid and repetitive measurements of the composition of the recirculating solution enables the solution to be precisely monitored and maintained. Periodic small additions of chemical are injected as necessary to maintain highly stable, accurately controlled process conditions. Extraordinary economies, both direct and indirect, can be realized with the new system.

    摘要翻译： 一种用于供应液体混合物的方法和装置，用于消费使用的混合物，并用于在高精度和稳定的基础上维持该混合物的组成。 对于织物的湿湿处理，处理溶液在启动时以混合供应的形式提供给精确的规格，并且在整个织物加工过程中保持在这样的精确规格，这涉及到进入的连续添加水 织物和由出口织物去除溶液。 以高速率再循环溶液以及对循环溶液的组成的快速和重复的测量使得能够精确地监测和维持溶液。 根据需要注入定期小量化学品，以保持高度稳定，准确控制的工艺条件。 直接和间接的非凡经济都可以通过新系统实现。

    Method for stepper motor position referencing
    7.
    发明申请
    Method for stepper motor position referencing 有权
    步进电机位置参考方法

    公开(公告)号：US20060176007A1

    公开(公告)日：2006-08-10

    申请号：US11343768

    申请日：2006-01-31

    申请人： Eric Best

    发明人： Eric Best

    IPC分类号： G05B19/40

    CPC分类号： H02P8/08 ,  G05B19/40 ,  G05B2219/41101 ,  G05B2219/41326

    摘要： A method for referencing a polyphase stepper motor by monitoring the current step response in at least one driven phase is presented. The coil current step response is compared to past step responses in order to determine when an increase in or maximum load is present. A combination of step to step variance, step response variance from mean current magnitude, and average current magnitude variance, as well as other measures can be combined to create an algorithm output. The output is compared to a pre-determined threshold and if the value is greater than the threshold, the motor is commanded to halt its position, which remains magnetically synchronous. This position is then used as a reference point to zero, or to home the motor.

    摘要翻译： 提出了一种通过在至少一个驱动阶段监测当前阶跃响应来参考多相步进电动机的方法。 将线圈电流阶跃响应与过去的步骤响应进行比较，以便确定何时存在增加或最大负载。 从步进方差，平均电流幅度的阶跃响应方差和平均电流幅度方差的组合以及其他度量可以组合以产生算法输出。 将输出与预定阈值进行比较，如果该值大于阈值，则命令电机停止其位置，该位置保持磁同步。 然后将该位置用作参考点为零，或将电机置于原点。