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1.发明授权
公开(公告)号：US6039989A
公开(公告)日：2000-03-21
申请号：US470361
申请日：1995-06-06
申请人： William E. Bangs , Joseph D. Dibenedetto , Joyce L. Friedberg , Denise A. Giordano , Judy M. Glover , Chor San Heng Khoo , Sandy Ko , R. David C. MacNair , Scott R. Noar , John J. Randazzi, Jr. , Harro Stoever , Paula J. Ziegler
发明人： William E. Bangs , Joseph D. Dibenedetto , Joyce L. Friedberg , Denise A. Giordano , Judy M. Glover , Chor San Heng Khoo , Sandy Ko , R. David C. MacNair , Scott R. Noar , John J. Randazzi, Jr. , Harro Stoever , Paula J. Ziegler
CPC分类号： A23L33/40
摘要： The invention is a prepackaged therapeutic meal for administration to a patient having at least one diet-responsive condition. The meal includes a plurality of separate meal components. At least one of the meal components contains a predetermined level of nutritional enhancement. The nutritionally enhanced meal component may be selected from the group consisting of meats, baked goods, sauces, starch sources, cereals, soups, desserts, and fruit juice beverages. In particular, the component supplies dietary fiber in the range of up to about 10 grams; vitamins and minerals at a range of at least about 5 to 35% USRDA; sodium in an amount less than about 2400 mg; potassium in an amount less than about 3500 mg; protein, such that up to about 30% of caloric intake is derived from protein; and fat, such that up to about 20% of caloric intake derived from fat. Consumption of a daily diet including at least three of the meals supplies the patient with a desired total daily caloric content, improved quality of life, and sufficient nutritional enhancement to facilitate management of the diet-responsive condition.
摘要翻译： 本发明是一种预先包装的治疗餐，用于给予具有至少一种饮食反应性状况的患者。 膳食包括多个单独的膳食成分。 至少一种膳食成分含有预定水平的营养增强。 营养增强的膳食成分可以选自肉，烘焙食品，调味汁，淀粉源，谷物，汤，甜点和果汁饮料。 特别地，该组分提供高达约10克的膳食纤维; 维生素和矿物质至少约5至35％的USRDA; 少于约2400mg的钠; 小于约3500mg的钾; 蛋白质，使得高达约30％的热量摄入来源于蛋白质; 和脂肪，使脂肪摄入量高达约20％。 每天饮食的消费至少包括三份膳食，为患者提供所需的每日总热量，提高生活质量，以及充分的营养增强，以便于饮食反应条件的管理。
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公开(公告)号：US6039978A
公开(公告)日：2000-03-21
申请号：US716421
申请日：1996-09-20
申请人： William E. Bangs , Chor San Heng Khoo , Sandy Ko
发明人： William E. Bangs , Chor San Heng Khoo , Sandy Ko
CPC分类号： A61K45/06 , A23L33/15 , A23L33/16 , A23V2002/00 , Y10S514/905
摘要： The invention is a dietary food enhancement agent for fortifying food products. The agent includes a premixed combination of Vitamin A, Vitamin B.sub.1, Vitamin B.sub.2, Vitamin B.sub.6, Vitamin B.sub.12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Biotin, Calcium, Copper, Folic Acid, Iodine, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, and Zinc. Further, calcium may be supplied by a combination of calcium citrate and dicalcium phosphate, the phosphorus is supplied by a combination of dicalcium phosphate and magnesium phosphate, and the magnesium is supplied by magnesium phosphate.
摘要翻译： PCT No.PCT / US96 / 10225 Sec。 371日期：1996年9月20日 102（e）1996年9月20日PCT PCT 1996年6月6日PCT公布。 第WO96 / 39053号公报 日期1996年12月12日本发明是用于强化食品的饮食食品增强剂。 该试剂包括维生素A，维生素B1，维生素B2，维生素B6，维生素B12，维生素C，维生素D，维生素E，维生素K，生物素，钙，铜，叶酸，碘，铁，镁，锰的预混组合 ，泛酸，磷和锌。 此外，可以通过柠檬酸钙和磷酸氢钙的组合来供给钙，磷由磷酸二钙和磷酸镁的组合供给，镁由磷酸镁供应。
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公开(公告)号：US5266340A
公开(公告)日：1993-11-30
申请号：US23473
申请日：1993-02-25
摘要： The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10.degree. to 38.degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.
摘要翻译： 本发明使用冷温激活面糊组合物来涂覆食品基材的冷冻部分。 优选鱼类的冷冻食品的潜冷温度在约-10°至38°F的范围内，并激活面糊以使其凝胶化或放置在食品部分上。 结果，面糊涂层均匀均匀地粘附到每个食物部分。 在用面糊涂布之后，冷冻的食品部分也可以在面糊组合之前用烤面包屑混合物涂覆，以在冷冻食品部分上原位形成面包涂料混合物。 面包屑也可以包括来自油炸的鱼和炸的油炸的面包的鸡肉在植物油中衍生的调味油，目的是赋予非油炸食品美味和油炸食品的特征。
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公开(公告)号：US5266339A
公开(公告)日：1993-11-30
申请号：US20094
申请日：1993-02-19
申请人： Allan D. Samson , William E. Bangs
发明人： Allan D. Samson , William E. Bangs
摘要： A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.
摘要翻译： 公开了一种制备炸食品，特别是具有油炸食品的味道，质地和外观，但尚未油炸的打击性食品的方法。 本发明的面糊在鸡被煮熟之后并且鸡是热的时候被应用。 鸡的潜热导致面糊固定在鸡身上。 在优选的实施方案中，面糊涂层的鸡在面糊被固定之前进一步涂覆有面包屑混合物。 面包屑混合物还可以包含来源于煎鸡肉的调味植物油，以将无味和油炸的食品风味特征赋予非油炸食品。
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