公开(公告)号：US5252351A

公开(公告)日：1993-10-12

申请号：US831459

申请日：1992-02-05

申请人： James P. Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  Jeanne M. Cox

IPC分类号： A23L1/0532 ,  A23L1/164 ,  A21D13/00

CPC分类号： A23L7/135 ,  A23L29/256

摘要： Powdered grain and/or legume material is mixed with a liquid binder containing algin to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels or bits. Such kernels or bits are deposited in an edible boiling liquid, preferably containing calcium chloride and/or calcium lactate, for setting the binder, and cooked in such setting liquid for a few minutes after which they are removed from the setting or gelling liquid, rinsed, retrograded, or set and stabilized in their cooked and expanded state as by freezing or the like, and dried; or they may be canned or frozen. As a consequence, the kernels or bits can be rehydrated and rendered instantly edible merely by the addition of an edible hot or cold liquid without requiring further cooking. The bits may contain other food ingredients and/or fortifying agents such, merely by way of example, as vitamins, minerals, proteins, amino acids, fats, oils, medicaments and/or flavorings or coloring materials.

摘要翻译： 将粉状颗粒和/或豆类材料与含有藻酸盐的液体粘合剂混合以形成模制或挤出的面团，并挤出材料切断，以形成合成的内核或钻头。 这样的颗粒或颗粒沉积在可食用的沸腾液体中，优选含有氯化钙和/或乳酸钙，用于固化粘合剂，并在这样的固化液中煮熟几分钟，然后将它们从凝胶或胶凝液中除去，漂洗 ，通过冷冻等将其熟化或膨胀状态退化或定型并稳定并干燥; 或者它们可以是罐装或冷冻的。 因此，可以仅通过添加可食用的热或冷液体而不需要进一步的烹饪来再次水化和再现水果并使之立即食用。 这些位可以包含其它食物成分和/或强化剂，例如仅作为维生素，矿物质，蛋白质，氨基酸，脂肪，油，药物和/或调味剂或着色材料。

公开(公告)号：US5589211A

公开(公告)日：1996-12-31

申请号：US156273

申请日：1993-11-22

申请人： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

IPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L3/015 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23L15/00

CPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L15/00 ,  A23L15/20 ,  A23L15/35 ,  A23L3/0155 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23V2002/00

摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

摘要翻译： 时间在处理全蛋的温度方法，使它们更安全地吃，而不影响鸡蛋的功能或感官特性。 鸡蛋的保持质量也得到提高。

公开(公告)号：US5431939A

公开(公告)日：1995-07-11

申请号：US746940

申请日：1991-08-19

申请人： James P. Cox ,  Jeanne M. Cox ,  Robert W. Duffy Cox

发明人： James P. Cox ,  Jeanne M. Cox ,  Robert W. Duffy Cox

IPC分类号： A23B5/08 ,  A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/10 ,  A23B5/12 ,  A23B5/16 ,  A23B5/18 ,  A23L3/015 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23L15/00 ,  A23B5/01 ,  A23B5/06

CPC分类号： A23B5/16 ,  A01K41/00 ,  A01K67/027 ,  A23B5/005 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/18 ,  A23L15/20 ,  A23L15/35 ,  A23L3/0155 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358

摘要： Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indigenous microbes, the removal from the food of indigenous gases which may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.

摘要翻译： 处理液体，半液体和固体食品的方法，使其更安全地食用和/或提高产品的保持质量。 可采用的步骤包括：使用生物活性氧的形式减少原生微生物的数量，从本地气体中消除可能引起腐败的本地气体，用气体替换从产品中除去的气体 是化学惰性的或生物无菌的或两者的，以及被处理产品的无知包装。 所选择的工艺步骤进行一段时间并且在足以促进生产基本上更自然和更安全的食品的温度下，如果采用传统的巴氏消毒方法可获得的。

公开(公告)号：US5283072A

公开(公告)日：1994-02-01

申请号：US674495

申请日：1991-03-25

申请人： James P. Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  Jeanne M. Cox

IPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/005 ,  A23B5/10 ,  A23B5/12 ,  A23B5/16 ,  A23B5/18 ,  A23L15/00

CPC分类号： A23B5/12 ,  A01K41/00 ,  A01K67/027 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/16 ,  A23B5/18 ,  A23L15/20 ,  A23L15/35

摘要： A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.

摘要翻译： 公开了由脂肪，乳化剂和水性成分组成的混合的蛋黄组合物，所述脂肪和含水成分中的至少一种含有鸡型调味剂。 蛋黄组合物可用于烘烤或与蛋清，改良的蛋清或模拟的蛋白结合，以产生模拟混合的整个家禽蛋组合物。 或者，蛋黄组合物可以利用改性的蛋黄，例如去胆固醇的蛋黄。 还公开了制备组合物的方法。

公开(公告)号：US5192566A

公开(公告)日：1993-03-09

申请号：US588517

申请日：1990-09-21

申请人： James P. Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  Jeanne M. Cox

IPC分类号： A23L15/00

CPC分类号： A23L15/35 ,  A23L15/20 ,  Y10T428/23936

摘要： A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.

摘要翻译： 公开了一种全蛋类似物，其中将卵黄类似物处理以在其外表面上形成膜。 与其伴随的膜的蛋黄类似物与天然蛋清，处理的蛋清或蛋清类似物组合以形成整个蛋类似物。

公开(公告)号：US5939118A

公开(公告)日：1999-08-17

申请号：US691744

申请日：1996-08-02

申请人： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

IPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L3/015 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23L15/00

CPC分类号： A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L15/00 ,  A23L15/20 ,  A23L15/35 ,  A23L3/0155 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23V2002/00

摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

摘要翻译： 时间在处理全蛋的温度方法，使它们更安全地吃，而不影响鸡蛋的功能或感官特性。 鸡蛋的保持质量也得到提高。

公开(公告)号：US4844936A

公开(公告)日：1989-07-04

申请号：US105293

申请日：1987-09-11

申请人： James P. Cox ,  Jeanne M. Cox

发明人： James P. Cox ,  Jeanne M. Cox

IPC分类号： A23L1/0532 ,  A23L1/164

CPC分类号： A23L7/135 ,  A23L29/256

摘要： Powdered grain and/or legume material is mixed with a liquid binder containing algin to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels or bits. Such kernels or bits are deposited in an edible boiling liquid, preferably containing calcium chloride and/or calcium lactate, for setting the binder, and cooked in such setting liquid for a few minutes after which they are removed from the setting or gelling liquid, rinsed, retrograded or set and stabilized in their cooked and expanded state as by freezing or the like, and dried; or they may be canned or frozen. As a consequence, the kernels or bits can be rehydrated and rendered instantly edible merely by the addition of an edible hot or cold liquid without requiring further cooking. The bits may contain other food ingredients and/or fortifying agents such, merely by way of example, as vitamins, minerals, proteins, amino acids, fats, oils, medicaments and/or flavorings or coloring materials.

摘要翻译： PCT No.PCT / US87 / 02292 Sec。 371日期1987年9月11日 102（e）1987年9月11日PCT PCT 1987年9月11日PCT公布。 出版物WO88 / 01836 日期：1988年3月24日。将粉粒和/或豆类材料与含有藻酸盐的液体粘合剂混合以形成模制或挤出的面团，并挤出材料切断，以形成合成的内核或钻头。 这样的颗粒或颗粒沉积在可食用的沸腾液体中，优选含有氯化钙和/或乳酸钙，用于固化粘合剂，并在这样的固化液中煮熟几分钟，然后将它们从凝固液或胶凝液中除去，漂洗 ，通过冷冻等在其煮熟和膨胀状态下退化或凝固并稳定，并干燥; 或者它们可以是罐装或冷冻的。 因此，可以仅通过添加可食用的热或冷液体而不需要进一步的烹饪来再次水化和再现水果并使之立即食用。 这些位可以包含其它食物成分和/或强化剂，例如仅作为维生素，矿物质，蛋白质，氨基酸，脂肪，油，药物和/或调味剂或着色材料。