利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

108 条记录 (耗时 0.012 秒)

    Rice-based food compositions and process for their preparation
    22.
    发明公开
    Rice-based food compositions and process for their preparation 审中-公开
    Lebensmittel-Zusammensetzung auf der Basis von Reis und Verfahren zu ihrer Herstellung

    公开(公告)号：EP2060191A1

    公开(公告)日：2009-05-20

    申请号：EP07120904.3

    申请日：2007-11-16

    申请人： Bühler AG

    发明人： Spörndli, Ceacilia ,  Meyer, Markus, Dr. ,  Zamprogna, Eliana

    IPC分类号： A23L1/168 ,  F26B3/08

    CPC分类号： A23L7/135 ,  A23L7/101 ,  A23P30/20

    摘要： A process for manufacturing rice-based food articles, comprising the steps of:
    (A) comminuting rice and/or broken rice to obtain a comminuted rice-based material;
    (B) hydrothermally-mechanically treating the comminuted rice-based material until a rice-based matrix material is obtained by at least partial gelatinization of the comminuted rice-based material; (C) forming the at least partially gelatinized rice-based matrix material by pressing and portioning in order to obtain rice-based food articles; and (D) drying the rice-based food articles. The drying step (D) comprises a water removal phase (WR) where water is removed from the food articles; and a water homogenization phase (WH) where the water concentration within the food articles is homogenized.

    摘要翻译： 一种制造水稻食品的方法，包括以下步骤：（A）粉碎米和/或破碎的米，得到粉碎的米基材料; （B）水热机械处理粉碎的米基材料直到通过粉碎的米基材料的至少部分糊化得到基于米的基质材料; （C）通过压制和分割形成至少部分糊化的基于米的基质材料，以获得米类食品; 和（D）干燥稻米食品。 干燥步骤（D）包括从食品中除去水的脱水阶段（WR）; 和水均质化阶段（WH），其中食品中的水浓度均匀化。

    METHOD FOR REDUCING ASPARAGINE IN A FOOD MATERIAL
    23.
    发明公开
    METHOD FOR REDUCING ASPARAGINE IN A FOOD MATERIAL 有权
    VERFAHREN ZUR ASPARAGINREDUKTION IN EINEM NAHRUNGSMITTEL

    公开(公告)号：EP1968390A1

    公开(公告)日：2008-09-17

    申请号：EP07700550.2

    申请日：2007-01-05

    申请人： The Procter and Gamble Company

    发明人： CORRIGAN, Patrick Joseph

    IPC分类号： A21D8/04 ,  A23L1/015 ,  A23L1/03 ,  A23L1/164 ,  A23L1/217 ,  A23L1/216 ,  A23L1/168 ,  A23L1/18

    CPC分类号： A21D8/042 ,  A23B7/155 ,  A23L5/25 ,  A23L7/13 ,  A23L7/143 ,  A23L19/12 ,  A23L19/18 ,  C12Y305/01001

    摘要： Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine- containing food material to a temperature of less than about 70° C; and (3) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material; and (2) producing a food product from the treated food material.

    摘要翻译： 降低含天冬酰胺食品的天冬酰胺含量的方法包括：（1）加热含天冬酰胺的食物; （2）将加热的含天冬酰胺的食物材料冷却至小于约70℃的温度; 和（3）向冷却的含有天冬酰胺的食物材料中加入天冬酰胺还原酶。 降低含天冬酰胺食品的丙烯酰胺含量的方法包括：（1）向冷却的含天冬酰胺的食物中添加天冬酰胺还原酶; 和（2）从经处理的食物材料生产食品。

    Coated oat and corn grit products and method
    26.
    发明公开
    Coated oat and corn grit products and method 审中-公开
    Beschichtete Hafer-oder Maisprodukte und Verfahren

    公开(公告)号：EP1665938A1

    公开(公告)日：2006-06-07

    申请号：EP06006106.6

    申请日：2001-01-19

    申请人： THE QUAKER OATS COMPANY

    发明人： Hansa, James D. ,  Hibbs, Alice H. ,  Salisbury, Donald Kent

    IPC分类号： A23L1/164 ,  A23L1/168 ,  A23L1/10

    CPC分类号： A23L7/148 ,  A23L7/101 ,  A23L7/122 ,  A23L7/126

    摘要： A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavoured, coated oat product in bulk and a flavoured, coated, agglomerated oat product are provided, both of which products have flavours uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.
    A method of coating uncooked oat flakes with a desired fat-free coating to form the coated, uncooked oat product is also provided. The method involves feeding uncooked oat flakes into a circulating drum, coating the oat flakes by spraying the oat flakes with a stream of coating material, drying the coated oat flakes until the oat flakes have attained the desired moisture content, and cooling the coated oat flakes.
    Also provided is a method of forming uncooked oat flake agglomerates having a fat-free coating. This method involves essentially the same steps as the aforedescribed method. However, in the coating step of this method, the coating material sprayed onto the oat flakes comprises a binding material that allows the oat flakes to form agglomerates of at least two oat flakes.
    Also provided is a method of preparing the desired coating material.

    摘要翻译： 提供了一种没有添加脂肪的包覆的未煮过的燕麦制品，并且包括具有附着于燕麦片的涂层的未煮过的燕麦片。 还提供了包覆的燕麦片状附聚物，其中每个附聚物包含至少两个未生的燕麦片，并且具有无脂肪的涂层。 提供了一种散装的有味的包覆的燕麦制品和调味的，涂覆的，聚集的燕麦制品，这两种产品均具有均匀分布在整个本体中的香料。 还提供了玉米砂粒产品，包括（1）具有无脂涂层的单块玉米砂粒和（2）具有无脂涂层的玉米粒料簇。 还提供了用所需的无脂涂层涂覆未加工的燕麦片以形成涂覆的未煮过的燕麦制品的方法。 该方法包括将未加工的燕麦片进料到循环鼓中，通过用涂覆材料流喷洒燕麦片来干燥燕麦片，干燥涂覆的燕麦片，直到燕麦片达到所需的水分含量，并冷却包覆的燕麦片 。 还提供了一种形成具有无脂涂层的未加工的燕麦片状附聚物的方法。 该方法基本上与上述方法相同的步骤。 然而，在该方法的涂布步骤中，喷洒到燕麦片上的涂料包含允许燕麦片形成至少两个燕麦片的附聚物的粘合材料。 还提供了制备所需涂层材料的方法。

    Time-released nutritional cereal or seed product, and method of manufacture
    27.
    发明公开
    Time-released nutritional cereal or seed product, and method of manufacture 审中-公开
    Zeitgesteuertes Getreide- oder Samen-ernährungsprodukt，und Verfahren zu seiner Herstellung

    公开(公告)号：EP1483977A1

    公开(公告)日：2004-12-08

    申请号：EP04252948.7

    申请日：2004-05-19

    申请人： Angel, Michael G.

    发明人： Angel, Michael G.

    IPC分类号： A23L1/168 ,  A23L1/09

    CPC分类号： A23L7/148 ,  A23L5/00 ,  A23L7/00 ,  A23L21/00 ,  A23L29/30 ,  A23L33/125

    摘要： A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constituent parts together as a mixture at a substantially single length of cooking time. For example, the product while palatable, can be cooked by adding water, boiling for a given amount of time and eaten. In an embodiment the constituent parts include processed and unprocessed grains, at least one of which forms a gelatinous coating on the others when cooked.

    摘要翻译： 提供了一种释放的营养食品及其制备方法，其中产品包括具有多种消化率的多种谷物或种子基成分。 在优选的实施方案中，可以通过以基本上单个烹饪时间长度将组成部分一起烹饪为混合物来制备产品。 例如，产品虽然可口，可以通过加水煮沸煮沸一定时间并食用。 在一个实施方案中，组成部分包括加工和未加工的颗粒，其中至少一种在煮熟时在其它颗粒上形成凝胶状涂层。