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15 条记录 (耗时 0.059 秒)

    Gel products forming system and methods of preparation
    3.
    发明授权
    Gel products forming system and methods of preparation 有权
    凝胶产品成型体系及制备方法

    公开(公告)号：US06596334B1

    公开(公告)日：2003-07-22

    申请号：US09669660

    申请日：2000-09-26

    申请人： Gregory Flickinger ,  Philip K. Zietlow ,  James L. Stinson ,  Bernhard Van Lengerich ,  Soumya Roy

    发明人： Gregory Flickinger ,  Philip K. Zietlow ,  James L. Stinson ,  Bernhard Van Lengerich ,  Soumya Roy

    IPC分类号： A23L105

    CPC分类号： A23G3/48 ,  A23G3/0268 ,  A23G3/0273 ,  A23G3/0284 ,  A23G3/42

    摘要： Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

    摘要翻译： 制备胶凝的干燥甜味产品的方法包括以下步骤：提供接近完成％固体的热流体可胶凝基础共混物，并将流体可胶凝的基础共混物沉积到成型的空腔中。 本发明的方法还可以包括以下步骤：快速固化基础共混物以形成凝胶状的片; 并且将胶凝形状的片与成形腔分离以形成数量的成形片。 在加入其他湿和干成分之前，通过完全水合任何凝胶水胶体，可以在几乎完成的固体含量下沉积可凝胶的基础共混物。

    Gel products fortified with calcium and method of preparation
    5.
    发明授权
    Gel products fortified with calcium and method of preparation 有权
    用钙强化的凝胶产品和制备方法

    公开(公告)号：US6077557A

    公开(公告)日：2000-06-20

    申请号：US197214

    申请日：1998-11-20

    申请人： Daniel L. Gordon ,  Kelly S. Schwenn (nee Rudd) ,  Ann L. Ryan ,  Soumya Roy

    发明人： Daniel L. Gordon ,  Kelly S. Schwenn (nee Rudd) ,  Ann L. Ryan ,  Soumya Roy

    IPC分类号： A23G3/00 ,  A23G3/36 ,  A23G3/40 ,  A23G3/48 ,  A23L1/0522 ,  A23L1/0524 ,  A23L1/064 ,  A23L1/068 ,  A23L1/05 ,  A23L1/072

    CPC分类号： A23G3/48 ,  A23G3/362 ,  A23G3/40 ,  A23L21/12 ,  A23L21/15 ,  A23L29/212 ,  A23L29/231

    摘要： Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm.sup.2 ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.

    摘要翻译： 公开了改进的，由磷酸钙提供的钙强化的中等水分甜化胶凝食物组合物。 凝胶组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝剂以提供约2-8kg / cm2的凝胶强度; C）约50至1500mg /盎司总钙; 和D）约9至20％的水分。 还公开了用于制备这种水果产品的方法，包括形成具有至少90％小于150μm的粒度的磷酸钙的浓缩浆料，形成可凝胶共混物并将可凝胶组合物与浆料混合以形成 可凝胶的钙补充组合物并形成所需的形状和尺寸的碎片。

    Tool for measuring available bandwidth in computer networks
    7.
    发明授权
    Tool for measuring available bandwidth in computer networks 有权
    用于测量计算机网络中可用带宽的工具

    公开(公告)号：US07180858B1

    公开(公告)日：2007-02-20

    申请号：US10033502

    申请日：2001-12-27

    申请人： Soumya Roy ,  Jose J. Garcie-Luna-Aceves

    发明人： Soumya Roy ,  Jose J. Garcie-Luna-Aceves

    IPC分类号： G01R31/08

    CPC分类号： H04L43/50 ,  H04L43/0888

    摘要： The available bandwidth of a communication path between two nodes of a computer network is determined using probe packages that are transmitted between a sender one of the nodes and a receiver one of the nodes at varying transmission rates. Each successive transmission rate of the probe packages is selected according to: (i) an achieved throughput for a transmission of a preceding one of the probe packages, and (ii) a deviation between the achieved throughput for the transmission of the preceding one of the probe packages and a corresponding transmission rate of the preceding one of the probe packages.

    摘要翻译： 计算机网络的两个节点之间的通信路径的可用带宽使用在节点之间的发送者之一和变化的传输速率的节点中的接收者之一之间传送的探测包来确定。 根据以下步骤来选择探测包的每个连续传输速率：（i）用于传送前一个探针包的传输的实现吞吐量，以及（ii）所实现的传输前一个 探针包和前一个探针包的相应传输速率。

    Labelless, rolled food item and its fabrication
    9.
    发明授权
    Labelless, rolled food item and its fabrication 失效
    无标签，滚动食品及其制作

    公开(公告)号：US06874296B2

    公开(公告)日：2005-04-05

    申请号：US10761118

    申请日：2004-01-20

    申请人： Gary S. Bachand ,  Soumya Roy ,  Jeffrey A. Taylor ,  Craig E. Zimmermann

    发明人： Gary S. Bachand ,  Soumya Roy ,  Jeffrey A. Taylor ,  Craig E. Zimmermann

    IPC分类号： A23G3/00 ,  A23G3/50 ,  A23L1/00 ,  A23L1/212 ,  B65B63/04

    CPC分类号： A23G3/50 ,  A23L19/09 ,  A23P20/20

    摘要： A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).

    摘要翻译： 通过将支撑材料条（16）和食品（14）围绕其前端（136）滚动成卷来制造卷料食品（110）。 在其滚动到卷之前，将水沉积物（144）喷洒到与尾端（138）相邻的食物（14）上，以增加食物（14）的粘合性足以与支撑材料（即 16）至少在稍后的制造操作期间至少暂时防止卷筒的意外展开。 在优选形式中，沉积物（144）的尾端与支撑材料带（16）和食物（14）的后端（138）共同延伸。 在一种形式中，沉积物（144）的侧边缘从与支撑材料（16）的侧边缘向内间隔的食物（14）的侧边缘向内间隔开。

    Gel products with carrageenan
    10.
    发明授权
    Gel products with carrageenan 有权
    凝胶产品与角叉菜胶

    公开(公告)号：US06458405B1

    公开(公告)日：2002-10-01

    申请号：US09617074

    申请日：2000-07-17

    申请人： Soumya Roy ,  Ann L Ryan

    发明人： Soumya Roy ,  Ann L Ryan

    IPC分类号： A23L10532

    CPC分类号： A23G3/48 ,  A23G3/0268 ,  A23G3/42 ,  A23L21/10 ,  A23L21/15 ,  A23L29/231 ,  A23L29/256 ,  A23V2002/00 ,  A23V2250/50722 ,  A23V2250/50364 ,  A23V2250/5118 ,  A23V2250/1578

    摘要： Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2; C) about 10% to 20% moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130° F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5 g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.

    摘要翻译： 改进的中等水分甜味凝胶食品组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝体系以提供约1-8kg / cm 2的凝胶强度; C）约10％至20％的水分。 胶凝体系包含高甲氧基果胶和κ卡拉胶。 胶凝系统允许高固体含量，但是当保持在130°F以上时具有低粘度。还公开了制备这种胶凝产物的方法，包括形成热流体高固体可凝胶浆料，将热流体可凝胶化的浆料形成片状物 如通过淀粉成型和固化形成约1至5g的片状胶凝食品。 由于高固体浓度，固化步骤的持续时间大大降低。