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公开(公告)号：US5997938A
公开(公告)日：1999-12-07
申请号：US967289
申请日：1997-11-07
申请人： Kyle McLennan Taylor , Jeffrey John Kester , Joseph James Elsen , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
发明人： Kyle McLennan Taylor , Jeffrey John Kester , Joseph James Elsen , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
摘要： The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.
摘要翻译： 本发明提供了一种在约325°F（162℃）至约800°F（426℃）的温度下快速烘烤（烘烤）含油预烘烤薯条0.75分钟的方法 ）提供烘烤完成的炸薯条，具有与油炸油炸完成的炸薯条相同的味道和特征。 本发明的烘烤完成的炸薯条的特征在于具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。
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公开(公告)号：US6013296A
公开(公告)日：2000-01-11
申请号：US967291
申请日：1997-11-07
申请人： Jeffrey John Kester , Joseph James Elsen , Herbert Thomas Young , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
发明人： Jeffrey John Kester , Joseph James Elsen , Herbert Thomas Young , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
CPC分类号： A23L19/18
摘要： The present invention relates to a process for making superior quality oven-finished French fries. i.e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325.degree. F. (162.8.degree. C.) to about 600.degree. F. (315.6.degree.) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.
摘要翻译： 本发明涉及一种制造优质烤箱炸薯条的方法。 即法国油炸马铃薯条，通过在强制空气对流烘箱或冲击烘箱中将预烘烤炸薯条在325°F（162.8℃）至约600°F（315.6°）烘烤约0.5至约10分钟， 空气速度为约500至约10,000英尺/分钟。 烘烤后，炸薯条可任选地涂覆油。 本发明的烤箱炸薯条就像油炸炸薯条一样，其质量优于现有烤炉炸薯条。 通过本发明方法制成的烤箱炸薯条（切碎）具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。
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3.发明授权
公开(公告)号：US6042870A
公开(公告)日：2000-03-28
申请号：US968846
申请日：1997-11-05
CPC分类号： A23L19/18
摘要： The present invention relates to frozen hydrated par-fried potato strips comprising about 35% to about 55% moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270.degree. F. (132.degree. C.) to about 385.degree. F. (196.degree. C.) for a time sufficient to reduce the moisture content of the par-fries to from about 30% to about 50%, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1% to about 12%, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35% to about 55% moisture.
摘要翻译： 本发明涉及包含约35％至约55％水分的冷冻水合油炸马铃薯条，当烘烤完成时，其具有与油炸炸薯条基本上相同的内部和表面质地。 更具体地说，本发明涉及用于随后在烘箱中完成的油炸马铃薯条，其通过以下步骤制备：（a）在约270°F（132℃）至约385℃的油温下将马铃薯条进行油炸 （196℃）的时间足以将炸薯条的水分含量降低至约30％至约50％，（b）使所述炸薯条的表面水合，直到其重量增加， 约1％至约12％，和（c）冷冻所述水合炸薯条。 冷冻的水合炸薯条包含约35％至约55％的水分。
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公开(公告)号：US08691303B2
公开(公告)日：2014-04-08
申请号：US12533030
申请日：2009-07-31
摘要： A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients.
摘要翻译： 一种粉尘宠物食品粗蛋白和一种用于粉碎宠物食品的方法，包括以核心基质的形式提供宠物食品粗糖，提供粉末，其包含可包含活性成分的第一成分，例如益生菌微生物颗粒和除尘 将粉末放在宠物食品上，以形成粉尘的小吃。 可以基本上没有粘合剂发生除尘。 一种动物饲料，其包含以活性成分撒粉的核心形式的粗糖。
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公开(公告)号：US20110027416A1
公开(公告)日：2011-02-03
申请号：US12533030
申请日：2009-07-31
摘要： A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients.
摘要翻译： 一种粉尘宠物食品粗蛋白和一种用于粉碎宠物食品的方法，包括以核心基质的形式提供宠物食品粗糖，提供粉末，其包含可包含活性成分的第一成分，例如益生菌微生物颗粒和除尘 将粉末放在宠物食品上，以形成粉尘的小吃。 可以基本上没有粘合剂发生除尘。 一种动物饲料，其包含以活性成分撒粉的核心形式的粗蛋白。
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公开(公告)号：US20100303968A1
公开(公告)日：2010-12-02
申请号：US12783934
申请日：2010-05-20
CPC分类号： A23K40/30 , A23K10/18 , A23K10/20 , A23K10/26 , A23K10/30 , A23K20/10 , A23K20/147 , A23K20/158 , A23K20/174 , A23K50/42
摘要： A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.
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公开(公告)号：US07619119B2
公开(公告)日：2009-11-17
申请号：US11810778
申请日：2007-06-07
申请人： Victor Manuel Arredondo , Patrick Joseph Corrigan , Angella Christine Cearley , Deborah Jean Back , Michael Steven Gibson , Neil Thomas Fairweather
发明人： Victor Manuel Arredondo , Patrick Joseph Corrigan , Angella Christine Cearley , Deborah Jean Back , Michael Steven Gibson , Neil Thomas Fairweather
IPC分类号： C07C209/24 , C07C209/26 , C07C209/28
CPC分类号： C07C215/08
摘要： Processes for converting glycerol to an amino alcohol product involving reacting glycerol with a metal catalyst to obtain hydroxyacetone, and reacting the hydroxyacetone with an amine compound to obtain an adduct that is then reduced using a reducing agent to obtain an amino alcohol product are described.
摘要翻译： 将甘油转化为氨基醇产物的方法包括使甘油与金属催化剂反应以获得羟基丙酮，并使羟基丙酮与胺化合物反应以获得然后使用还原剂还原以获得氨基醇产物的加合物。
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公开(公告)号：US10104903B2
公开(公告)日：2018-10-23
申请号：US12533045
申请日：2009-07-31
摘要： Animal feeds comprising at least one kibble comprising a colored appearance. The colored appearance can communicate to a purchaser of the animal feed that the kibble provides a health benefit. The kibble can further comprise an active, such as a Probiotic, that provides a health benefit. The active kibbles can be mixed with non-active kibbles.
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公开(公告)号：US20120189748A1
公开(公告)日：2012-07-26
申请号：US13349816
申请日：2012-01-13
CPC分类号： A23K40/30 , A23K20/158 , A23K50/42 , A23P20/15
摘要： A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet.
摘要翻译： 一种涂覆食品的方法。 该方法可以包括提供食品; 提供振动输送机，其中所述振动输送机包括封闭通道，并且其中所述振动输送机具有入口和出口; 将食品送入振动输送机的入口; 以大于约6的佩佩尔数大小约1的无量纲加速度操作振动输送机，并且振动的垂直振幅大于约3mm; 将一种涂料输送到振动输送机中，使食品在从入口到出口移动时涂覆有涂料。
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公开(公告)号：US20110027343A1
公开(公告)日：2011-02-03
申请号：US12533042
申请日：2009-07-31
申请人： Monika Barbara Horgan , Gregory Dean Sunvold , Stephen Robert Glassmeyer , Patrick Joseph Corrigan , Michelle Marie Houston
发明人： Monika Barbara Horgan , Gregory Dean Sunvold , Stephen Robert Glassmeyer , Patrick Joseph Corrigan , Michelle Marie Houston
摘要： A method of providing an animal food having an active. A Probiotic animal food having a low water activity that can be contained within a package having a low vapor transmission rate. The animal food can have a shelf life sufficient to deliver a target dose of Probiotic to an animal. The water activity of the animal food can be controlled. The activity level of the Probiotic can be controlled.
摘要翻译： 一种提供具有活性物质的动物食品的方法。 具有低水分活性的益生菌动物食品，其可以包含在具有低蒸气透过率的包装内。 动物食品可以具有足以将目标剂量的益生菌递送到动物的保质期。 可以控制动物食物的水分活动。 可以控制益生菌的活性水平。
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