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公开(公告)号：US06410073B1
公开(公告)日：2002-06-25
申请号：US09679483
申请日：2000-10-04
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1308
CPC分类号： A21D13/50
摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
摘要翻译： 在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。 这种海绵蛋糕是含中间凝胶的。 此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。 本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。 使用两种乳化剂和水相形成中间相凝胶。 将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。
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公开(公告)号：US06627242B1
公开(公告)日：2003-09-30
申请号：US09679484
申请日：2000-10-04
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1002
摘要： Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.
摘要翻译： 当在微波炉中加热时，可微波比萨饼的外壳以与传统焙烤的比萨饼外壳相似的方式升高。 这种比萨饼地壳是含有中间相凝胶的。 此外，这种含中间相的比萨饼，当微波炉不仅如常规比萨饼地壳所观察到的那样上升，而且微波处理这些比萨饼外壳也产生了高度可口和脆的比萨饼，与常规制备的比萨饼类似。 本文形成用于比萨饼地壳的中间相凝胶是高度粘稠的，即使在没有聚合蛋白质或多糖增稠剂或填充剂的情况下也是如此。 使用至少两种乳化剂和水相形成中间相凝胶。 将中间相凝胶添加到其他比萨饼外壳组分导致发酵作用，并且有助于得到的比萨饼皮的适口性和坚实性。
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公开(公告)号：US06410074B1
公开(公告)日：2002-06-25
申请号：US09781907
申请日：2001-02-09
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1000
CPC分类号： A21D13/50
摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
摘要翻译： 在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。 这种海绵蛋糕是含中间凝胶的。 此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。 本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。 使用两种乳化剂和水相形成中间相凝胶。 将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。
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公开(公告)号：US20100229294A1
公开(公告)日：2010-09-16
申请号：US12403481
申请日：2009-03-13
申请人： Weizhi Chen , Suzy Zeng
发明人： Weizhi Chen , Suzy Zeng
IPC分类号： E03D1/14
摘要： In one embodiment of the present system invention, there is provided a dividing module positioned in the holding tank of a toilet to separate the holding tank into a main portion and a reserve portion. The dividing module has a height lower than the full water level in the holding tank. The dividing module includes the ability to selectively connect the main portion and the reserve portion in fluid communication of each other. The embodiment allows an operator to press the handle arm an initial time to maintain the main portion and the reserve portion in substantially fluid separation of each other, such that water in the main portion is utilized to flush the toilet and wherein when the operator presses the handle a second time in the same manner as the initial time, the dividing module connects the main portion and the reserve portion in substantially fluid communication with each other, such that water in the reserve portion and the main portion is utilized to flush the toilet.
摘要翻译： 在本系统发明的一个实施例中，提供了一个定位在马桶的容纳槽中的分隔模块，以将储存箱分离成主要部分和储备部分。 分隔模块的高度低于储罐中的全部水位。 分割模块包括选择性地连接彼此流体连通的主要部分和储备部分的能力。 该实施例允许操作者在初始时间按压手柄臂以将主要部分和储备部分彼此基本上流体分离，使得主要部分中的水用于冲洗马桶，并且其中当操作者按压 以与初始时间相同的方式处理第二次，分隔模块将主要部分和储备部分彼此基本上流体连通地连接，使得备用部分和主要部分中的水被用于冲洗马桶。
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公开(公告)号：US08239976B2
公开(公告)日：2012-08-14
申请号：US12403481
申请日：2009-03-13
申请人： Weizhi Chen , Suzy Zeng
发明人： Weizhi Chen , Suzy Zeng
摘要： In one embodiment of the present system invention, there is provided a dividing module positioned in the holding tank of a toilet to separate the holding tank into a main portion and a reserve portion. The dividing module has a height lower than the full water level in the holding tank. The dividing module includes the ability to selectively connect the main portion and the reserve portion in fluid communication of each other. The embodiment allows an operator to press the handle arm an initial time to maintain the main portion and the reserve portion in substantially fluid separation of each other, such that water in the main portion is utilized to flush the toilet and wherein when the operator presses the handle a second time in the same manner as the initial time, the dividing module connects the main portion and the reserve portion in substantially fluid communication with each other, such that water in the reserve portion and the main portion is utilized to flush the toilet.
摘要翻译： 在本系统发明的一个实施例中，提供了一个定位在马桶的容纳槽中的分隔模块，以将储存箱分离成主要部分和储备部分。 分隔模块的高度低于储罐中的全部水位。 分割模块包括选择性地连接彼此流体连通的主要部分和储备部分的能力。 该实施例允许操作者在初始时间按压手柄臂以将主要部分和储备部分彼此基本上流体分离，使得主要部分中的水用于冲洗马桶，并且其中当操作者按压 以与初始时间相同的方式处理第二次，分隔模块将主要部分和储备部分彼此基本上流体连通地连接，使得备用部分和主要部分中的水被用于冲洗马桶。
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公开(公告)号：US07229654B2
公开(公告)日：2007-06-12
申请号：US10826709
申请日：2004-04-16
CPC分类号： A23P20/20 , A21D13/34 , A23C19/0908 , A23C19/16 , A23D9/007 , A23D9/013 , A23G3/343 , A23G3/346 , A23P20/11 , A23P20/18 , A23V2002/00 , A23G2200/08 , A23V2200/209
摘要： An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.
摘要翻译： 提供了用于食品的可食用多层防潮屏障，用于分离具有不同水分活性的食物成分，并且防止或显着抑制食物组分之间的水分运动。 本发明的可食用多层湿气屏障包括脂质层和柔性疏水层。
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公开(公告)号：US5798132A
公开(公告)日：1998-08-25
申请号：US668072
申请日：1996-06-17
CPC分类号： A21D13/0009 , A23G3/346 , A23G2200/06 , A23G2200/10
摘要： The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and subsequently dried to provide a smooth flavor coating on the exterior of the product. The coating comprises a mixture of water, at least one edible oil, at least one native starch, at least one seasoning and, optionally, edible protein and an emulsion stabilizer. The present invention further involves a process for preparing such a coating, comprising disbursing the starch in warm water, adding the edible oil to the starch and water mixture, preparing an oil-in-water emulsion from the mixture, adding at least one seasoning to the emulsion, and mixing the resulting composition at a low speed that ensures uniform distribution of solid particles within the composition while minimizing incorporation of air bubbles. The present invention further provides a process for preparing a coated food product, comprising applying to a food product a flavorful coating composition of the present invention and subjecting the resulting food product to a two-stage drying process.
摘要翻译： 本发明涉及制备含有调味料和液体和干成分的混合物的淀粉基食品涂料，其被施用在产品上并随后被干燥以在产品的外部提供光滑的风味涂层。 该涂层包括水，至少一种食用油，至少一种天然淀粉，至少一种调味料和任选的可食用蛋白质和乳液稳定剂的混合物。 本发明还涉及一种制备这种涂层的方法，包括在温水中分散淀粉，将淀粉和水混合物中加入食用油，从混合物中制备水包油乳液，加入至少一种调味料至 乳液，并以低速混合所得组合物，以确保固体颗粒在组合物内的均匀分布，同时最小化气泡的掺入。 本发明还提供了一种制备涂覆食品的方法，包括向食品中施加本发明的美味涂料组合物，并对所得食品进行两阶段干燥处理。
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