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公开(公告)号：US5348756A
公开(公告)日：1994-09-20
申请号：US109280
申请日：1993-08-19
申请人： Thomas D. Lee , Robert W. Wood , Anne M. Addesso
发明人： Thomas D. Lee , Robert W. Wood , Anne M. Addesso
IPC分类号： A23L21/18 , A23L29/281 , A23L1/0562
CPC分类号： A23L21/18 , A23L29/281
摘要： Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste. The mix contains adipic acid and fumaric and/or citric acid at a weight ratio of 15-21:1. The mix also contains soluble sodium buffer salts and soluble citrate buffer salts at a weight ratio of 0.9-2:1.
摘要翻译： 调配水果粉末的明胶甜点混合物以获得至少4.15的相对高的pH值，以及相当低的明胶负载重量，同时仍保持所需的酸味。 该混合物含有己二酸和富马酸和/或柠檬酸，重量比为15-21:1。 该混合物还含有可溶性钠缓冲盐和可溶性柠檬酸盐缓冲盐，重量比为0.9-2:1。
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公开(公告)号：US5354566A
公开(公告)日：1994-10-11
申请号：US71155
申请日：1993-06-02
摘要： An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.
摘要翻译： 制备薄的酵母发酵面团的改进方法提供了具有降低的脆性的改进的产品。 该方法包括：制备面团，优选包含抗真菌剂; 将面团保持在适当的低温下，这有利于在保持良好成型特性的同时发展面团; 将面团分成称重的碎片; 最后打碎称重的面团片; 将称重的面团块压在上部和下部差分加热的压板之间，以形成并调节扁平的生面团预制件，上表面中的淀粉部分凝胶化，下表面被加强。 优选地，将产品烘烤，然后包装在热封塑料覆盖物中。
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公开(公告)号：US6126981A
公开(公告)日：2000-10-03
申请号：US268708
申请日：1994-06-30
申请人： Thomas D. Lee , Robert W. Wood
发明人： Thomas D. Lee , Robert W. Wood
摘要： Ready-to-drink, aspartame-sweetened beverages having longer shelf-life are prepared by raising the pH of the beverage to above 3.2 while maintaining a sour taste which is equivalent to a beverage having a pH of 2.9. The beverage of this invention are formulated with a citric acid to citrate buffer salt ratio (by weight) of 2.5-4.3:1.
摘要翻译： 通过将饮料的pH提高到3.2以上，同时保持相当于pH为2.9的饮料的酸味，制备具有更长保质期的即食饮料，阿斯巴甜甜味饮料。 本发明的饮料以2.5-4.3:1的柠檬酸与柠檬酸盐缓冲盐比（重量比）配制。
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公开(公告)号：US4757752A
公开(公告)日：1988-07-19
申请号：US942561
申请日：1986-12-16
CPC分类号： A47J31/002
摘要： A countertop, iced-tea brewing and dispensing apparatus includes means for heating a stream of water that thereafter passes through a bed of tea leaves at a ratio which will produce a beverage concentrate. The concentrate is collected in a reservoir where it is kept at between 120.degree. and 140.degree. F. The heated concentrate is combined with cold water at a ratio of at least four parts water per part concentrate and dispensed into a drinking vessel.
摘要翻译： 台面，冰茶冲泡和分配装置包括用于加热水流的装置，其随后以将产生饮料浓缩物的比例通过茶叶床。 将浓缩物收集在储存器中，将其保持在120°F至140°F之间。加热的浓缩物与冷水以至少四份水/份浓缩物的比例混合并分配到饮用容器中。
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5.发明授权Line block masonry alignment system for use in conjunction with door bucks and a plumb line 失效线砌块对齐系统，与门槛和铅垂线一起使用
公开(公告)号：US5479713A
公开(公告)日：1996-01-02
申请号：US345604
申请日：1994-11-28
申请人： Robert W. Wood
发明人： Robert W. Wood
CPC分类号： E04G21/1825
摘要： A line block masonry alignment system comprising at least two rigid and generally U-shaped line blocks, each line block having a short leg, a long leg, and a cross-leg therebetween and with the line block defining a holding space for receipt of a door buck, each leg having a generally rectangular cross-section, the cross leg having a length equal to that of the long leg, the cross leg further having a longitudinal groove formed along its peripheral extent at a location remote from the holding space and with the groove projected through both the long leg and short leg, the short leg having an axial bore formed therethrough with the bore in communication with the groove and with the groove and bore of each line block adapted to hold and retain an end of a plumb line therein for facilitating the construction of a level course of masonry.
摘要翻译： 线块砖石对准系统，其包括至少两个刚性且大体上为U形的线块，每个线块具有短腿，长腿和其间的横梁，并且所述线块限定用于接收 每个脚具有大致矩形的横截面，十字腿的长度等于长腿的长度，十字腿还具有沿着其远离保持空间的位置沿着其周边部分形成的纵向槽，并且具有 所述槽突出穿过所述长腿和短腿，所述短腿具有穿过其形成的轴向孔，所述孔与所述凹槽连通，并且每个线块的凹槽和孔适于保持并保持铅垂线的端部 其中为便利建设一个水平的砌体过程。
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公开(公告)号：US4797293A
公开(公告)日：1989-01-10
申请号：US60123
申请日：1987-06-09
申请人： David N. Evans , Charles L. Fairchild , Karl C. Kramer , John C. Spruill , Gerard J. Wansor , Robert W. Wood
发明人： David N. Evans , Charles L. Fairchild , Karl C. Kramer , John C. Spruill , Gerard J. Wansor , Robert W. Wood
摘要： A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.
摘要翻译： 通过将新制备的浓缩物（8至24％可溶性固体）的pH降低至2.9至3.5之间，将浓缩物冷却至30°至45°F，澄清 浓缩物去除沉淀物，然后将澄清的浓缩物的pH提高到约3.9和4.3之间。 优选地，通过使用至少99％的去离子水来制备新鲜制备的浓缩物。
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公开(公告)号：US4343819A
公开(公告)日：1982-08-10
申请号：US278280
申请日：1981-06-29
CPC分类号： A23L2/39
摘要： A quick-dissolving, sucrose and acid-containing drink mix is prepared by binding particles of a water-soluble carbonate onto the surface of sucrose granules such that the CO.sub.2 -generation which occurs when the mix is dissolved in water promotes rapid dissolution of the sucrose. The level of CO.sub.2 -generator is insufficient to produce a carbonated beverage and desirably an antifoam agent is included in the mix.
摘要翻译： 通过将水溶性碳酸盐的颗粒结合到蔗糖颗粒的表面上来制备速溶蔗糖和含酸的饮料混合物，使得当混合物溶于水时发生的CO 2产生促进蔗糖的快速溶解 。 二氧化碳发生器的水平不足以产生碳酸饮料，并且理想地，混合物中包含消泡剂。
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8.发明授权
公开(公告)号：US5693359A
公开(公告)日：1997-12-02
申请号：US587451
申请日：1995-12-19
申请人： Robert W. Wood
发明人： Robert W. Wood
IPC分类号： A23L27/00 , A23L27/60 , A23L1/221 , A23L1/226 , A23L3/3463
摘要： A dry food acidulent composition, reminiscent of vinegar when hydrated, comprises a dry food acid, a buffering salt and a fully dissociatable salt. The dry food acid preferably comprises adipic, citric, fumaric, malic acid or a mixture. The buffering salt is preferably a sodium or potassium salt of a food-grade acid such as sodium citrate, potassium citrate, disodium phosphate, dipostassium phosphate, and mixtures. The fully dissociatable salt is preferably sodium chloride or potassium chloride. The preferred weight ratio of the buffering salt to the acid is within the range of from about 0.1:1 to about 0.3:1, that of the fully dissociatable salt to the acid is within the range of from about 1:1 to about 6:1, and that of the fully dissociatable salt to the buffering salt is within the range of from about 10:1 to about 30:1. These compositions are admixed with other dry ingredients to prepare dry sauce and dressing mixes.
摘要翻译： 干燥食品酸性组合物，当水合时使人想起醋，包含干燥的食物酸，缓冲盐和完全可离解的盐。 干燥食品酸优选包含己二酸，柠檬酸，富马酸，苹果酸或其混合物。 缓冲盐优选为食品级酸的钠盐或钾盐，例如柠檬酸钠，柠檬酸钾，磷酸二钠，磷酸氢二钾和混合物。 完全解离的盐优选为氯化钠或氯化钾。 缓冲盐与酸的优选重量比在约0.1:1至约0.3:1的范围内，完全可离解的盐与酸的重量比在约1:1至约6:1的范围内。 1，并且与缓冲盐完全解离的盐的盐在约10:1至约30:1的范围内。 将这些组合物与其他干燥成分混合以制备干酱料和敷料混合物。
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公开(公告)号：US4352832A
公开(公告)日：1982-10-05
申请号：US278281
申请日：1981-06-29
摘要： Dressing products which are bacteriologically-stable at room temperature and which possess a pH of at least 4.2 are prepared utilizing a relatively low level of acetic acid in combination with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level of the dressing product wil be from about 0.2% to 4.0% by weight of the aqueous phase contained in the composition and the buffer salt level will be from about 0.4% to 3.0% by weight of the aqueous phase.
摘要翻译： 使用相对较低水平的乙酸与可溶性缓冲盐如乙酸钠和/或柠檬酸钠组合，在室温下具有至少4.2的pH的细菌稳定剂的敷料产品。 敷料产品的乙酸水平为组合物中所含水相的约0.2重量％至4.0重量％，缓冲盐水平为水相重量的约0.4重量％至3.0重量％。
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