Compass
    1.
    发明授权
    Compass 失效
    罗盘

    公开(公告)号:US5007320A

    公开(公告)日:1991-04-16

    申请号:US369235

    申请日:1989-06-22

    CPC classification number: B43L9/00 B26F1/3846 Y10T83/68 Y10T83/8789

    Abstract: A compass for sweeping an arc of a circle on a sheet of material comprises an annular base having a lower surface engageable with the material. A support member is rotatably supported on the base and a toolholder is mounted on the support member. The toolholder is moveable with the support and upon rotation of the support relative to the base, sweeps an arc of a circle. The toolholder has a toolpost to support a tool and permit movement of the tool relative to the support member in a direction generally normal to the sheet of material to facilitate movement of a tool mounted in the holder into and out of engagement with the sheet of material.

    Abstract translation: 用于在一片材料上清扫圆弧的罗盘包括具有可与该材料接合的下表面的环形基座。 支撑构件可旋转地支撑在基座上,并且刀架安装在支撑构件上。 刀架可以随着支撑件移动,并且在支撑件相对于基座旋转时,扫掠圆弧。 工具架具有支撑工具并允许工具相对于支撑构件在大体上垂直于材料片的方向上移动的刀架,以便于安装在保持器中的工具与该材料片的接合运动 。

    Reducing checking in crackers with pentosanase
    3.
    发明授权
    Reducing checking in crackers with pentosanase 失效
    减少用戊聚糖酶检测饼干

    公开(公告)号:US5362502A

    公开(公告)日:1994-11-08

    申请号:US15972

    申请日:1993-02-08

    CPC classification number: C12Y302/01 A21D8/042 A23L7/107 C12Y302/01021

    Abstract: Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.

    Abstract translation: 通过用包含戊聚糖酶或β-葡聚糖酶的酶组合物或其混合物酶法处理含谷物物质来产生具有降低的水回收率或增加的耐湿性的低含水量食物,以减少其网络形成可膨胀的水溶性半纤维素含量。 进行水溶性戊聚糖,β-葡聚糖或其混合物的水解,使得大部分水解产物具有小于约100,更合适地小于约75,优选小于约75的直链或主链聚合度 约50,最优选小于17.此外,进行水解以使单糖和/或二糖的产生最小化。 含水量低的食品包括低含量烘烤好的饼干,饼干和饼干,丰富的宠物小食,植物蛋白质提取物,热谷物,即食谷物,低热量面粉和低热量面粉。 所使用的酶组合物优选基本上完全不含蛋白酶和淀粉酶,以避免分别降低蛋白质和淀粉的功能。 可食用产品的含水量小于约20重量%。 也可以生产半纤维素水解产物用于掺入食物中。

    Enzyme treated low moisture content comestible products
    7.
    发明授权
    Enzyme treated low moisture content comestible products 失效
    酶处理含水量低的食品

    公开(公告)号:US5200215A

    公开(公告)日:1993-04-06

    申请号:US781646

    申请日:1991-10-25

    CPC classification number: C12Y302/01 A21D8/042 A23L7/107 C12Y302/01021

    Abstract: Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.

    Abstract translation: 通过用包含戊聚糖酶或β-葡聚糖酶的酶组合物或其混合物酶法处理含谷物物质来产生具有降低的水回收率或增加的耐湿性的低含水量食物,以减少其网络形成可膨胀的水溶性半纤维素含量。 进行水溶性戊聚糖,β-葡聚糖或其混合物的水解,使得大部分水解产物具有小于约100,更合适地小于约75,优选小于约75的直链或主链聚合度 约50,最优选小于17.此外,进行水解以使单糖和/或二糖的产生最小化。 含水量低的食品包括低含量烘烤好的饼干,饼干和饼干,丰富的宠物小食,植物蛋白质提取物,热谷物,即食谷物,低热量面粉和低热量面粉。 所使用的酶组合物优选基本上完全不含蛋白酶和淀粉酶,以避免分别降低蛋白质和淀粉的功能。 可食用产品的含水量小于约20重量%。 也可以生产半纤维素水解产物用于掺入食物中。

Patent Agency Ranking