公开(公告)号：EP0913096A1

公开(公告)日：1999-05-06

申请号：EP97203350.0

申请日：1997-10-28

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： Dupart, Pierre ,  Mohamad Yusoff, Othman ,  Reimerdes, Ernst H.

IPC分类号： A23L1/168 ,  A23L1/10

CPC分类号： A23L7/143

摘要： Process for making reconstitutable rice grains, comprising cooking a mixture of rice flour, water and hydrogenated oil in a cooker-extruder, to produce a partly gelatinized mixture, forming the partly gelatinized mixture into rice-grain shaped pieces and drying and cooling the pieces to room temperature to provide the reconstitutable rice grains.

摘要翻译： 制备可复原米粒的方法，包括在炊具 - 挤出机中烹制米粉，水和氢化油的混合物，以制备部分糊化的混合物，将部分糊化的混合物形成米粒状的片，并将片干燥并冷却 室温提供可重组的米粒。

公开(公告)号：EP0672127B1

公开(公告)日：1999-01-07

申请号：EP92921802.2

申请日：1992-10-08

申请人： THE REGENTS OF THE UNIVERSITY OF CALIFORNIA

发明人： BUCHANAN, Bob, B. ,  KOBREHEL, Karoly Laboratoire de Technologie des ,  YEE, Boihon, C. ,  WONG, Joshua, H. ,  LOZANO, Rosa ,  JIAO, Jin-an ,  SHIN, Sungho Paek Kee Yoeup Department

IPC分类号： A21D10/00 ,  A21D13/00 ,  A23L1/18 ,  A23L1/168 ,  A23L1/172 ,  A21D2/26

CPC分类号： C12P21/02 ,  A21D2/26 ,  A21D2/265 ,  A21D2/266 ,  A21D8/04 ,  A23C9/1213 ,  A23J1/12 ,  A23J1/14 ,  A23J3/18 ,  A23L5/27 ,  A23L7/109 ,  A23L7/196 ,  A23L11/34 ,  A23L13/48 ,  A61K38/00 ,  C07K1/1133 ,  C07K14/415 ,  C07K14/46 ,  C07K14/76 ,  C07K14/811 ,  C12N9/0036 ,  C12N9/20 ,  C12Y108/01008 ,  C12Y108/01009 ,  Y02A50/473 ,  A61K38/44 ,  A61K2300/00

摘要： PCT No. PCT/US92/08595 Sec. 371 Date Nov. 21, 1994 Sec. 102(e) Date Nov. 21, 1994 PCT Filed Oct. 8, 1992 PCT Pub. No. WO93/08274 PCT Pub. Date Apr. 29, 1993Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase). When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin. Moreover, the reduced form of the inhibitors showed increased susceptibility to heat and proteolysis by either subtilisin or a protease preparation from germinating wheat seeds. The 2S albumin of castor seed endosperm was reduced by thioredoxin. Thioredoxin was reduced by either NADPH and NADP-thioredoxin reductase or dithiothreitol. Analyses showed that thioredoxin actively reduced the intramolecular disulfides of the 2S large subunit, but was ineffective in reducing the intermolecular disulfides that connect the large to the small subunit. A novel cystine containing protein that inhibits pullulanase was isolated; thioredoxin reduction of this protein destroyed or greatly reduced its inhibitory activity.

公开(公告)号：EP0826313A2

公开(公告)日：1998-03-04

申请号：EP97114609.7

申请日：1997-08-22

申请人： SNOW BRAND MILK PRODUCTS CO., LTD.

发明人： Uchida, Toshiaki ,  Ozawa, Takae ,  Takahashi, Ken

IPC分类号： A23L1/168 ,  A23L1/164

CPC分类号： A23L7/148 ,  A23L7/139

摘要： Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.

摘要翻译： 当分散在热水或沸水中时粘度显着降低的加工燕麦，其制备方法以及含有它们的食品和饮料。 加工的燕麦可以通过使压榨的燕麦与水或蛋白质水溶液接触，然后干燥燕麦来制备。 燕麦与蛋白质水溶液的接触可以在挤压燕麦之前进行。

公开(公告)号：EP0609169A3

公开(公告)日：1996-02-28

申请号：EP94630001.9

申请日：1994-01-20

申请人： NORTH DAKOTA STATE UNIVERSITY RESEARCH FOUNDATION

发明人： Donnelly, Brendan J. ,  Hagen, Kevin R. ,  Debbouz, Amar

IPC分类号： A23L1/10 ,  A23L1/16 ,  A23L1/168 ,  A23P1/12 ,  A21C1/00

CPC分类号： A23L7/109 ,  A23L7/198

摘要： A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.

公开(公告)号：EP0348546A1

公开(公告)日：1990-01-03

申请号：EP88110497.0

申请日：1988-06-30

申请人： Willard, Miles Jamison

发明人： Willard, Miles Jamison

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

CPC分类号： A23L7/13

摘要： Fried snack food products are produced by grinding cereal grain kernels such that all of the ground grain passes through a U.S. Number 20 screen, uniformly hydrating the ground grain into a grain/water slurry, cooking the grain/water slurry under conditions used to uniformly gelatinize the starch in said slurry such that a gel is formed thereby, cooling and reducing in size the gel such that dry ingredients may be added to the gel, forming the gel so that it may be cut into individual snack food pieces, and thereafter drying the pieces for long term storage or frying the pieces for immediate consumption. The process pro­duces the snack food product which has more uniform texture, is less expensive to produce and does not have the characteristic limed flavor of conventional "Mexican-style" corn chips.

摘要翻译： 油炸的小吃食品是通过研磨谷物颗粒来生产的，使得所有的磨粒通过美国第20号筛网，将磨碎的颗粒均匀地水化成谷物/水浆料，在用于均匀凝胶化的条件下烹饪谷物/水浆料 所述浆料中的淀粉使得由此形成凝胶，冷却并缩小凝胶的尺寸，使得可以将干成分加入到凝胶中，形成凝胶，使其可以切成单独的零食食品，然后干燥 用于长期储存或煎炸以立即消费。 该方法生产具有更均匀质地的小吃食品，生产成本较低，并且不具有常规“墨西哥式”玉米芯片的特征。

公开(公告)号：EP0194303A4

公开(公告)日：1988-03-03

申请号：EP85904732

申请日：1985-09-11

申请人： COX JAMES P ,  COX JEANNE M

发明人： COX JAMES P

IPC分类号： A23L1/0532 ,  A23L1/168 ,  A23L1/20 ,  A21D2/00 ,  A23L1/182

CPC分类号： A23L11/05 ,  A23L7/143 ,  A23L29/256

摘要： Powdered grain or legume material is mixed with a fluid binder containing algin, seaweed derivative, albumin, chitin derivative, gelatin, gluten, pectin, agar-agar, carrageenin, carob gum, guar gum and/or gum tragacanth to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels. Such kernels are deposited in an aqueous setting or gelling liquid, preferably containing calcium chloride or calcium lactate, for setting the fluid binder and the synthesized kernels may be cooked in such setting liquid if it is hot for a few minutes after which they are removed from the setting or gelling liquid and dried or they may be canned or frozen. If the kernels are cooked for a few minutes after being formed they will be quick-cooking. The grain or legume material may contain additives of protein, amino acid or amino acid analogue, oil or fat, coloring and flavoring material.

公开(公告)号：EP0139558B1

公开(公告)日：1987-11-04

申请号：EP84401765.7

申请日：1984-09-05

申请人： NABISCO BRANDS, Inc.

发明人： Karwowski, Jan

IPC分类号： A23L1/164 ,  A23L1/168 ,  A23L1/04

CPC分类号： A23L7/135 ,  A23L29/238

公开(公告)号：EP0129235A2

公开(公告)日：1984-12-27

申请号：EP84106941.2

申请日：1984-06-18

申请人： Gebrüder Bühler AG

发明人： Ulmer, Karl

IPC分类号： A23L1/168 ,  A23L1/216 ,  A23L1/10 ,  A23L1/214 ,  A23K1/14 ,  A23K1/18

CPC分类号： A61K47/36 ,  A23K20/163 ,  A23K40/20 ,  A23K40/25 ,  A23K50/40 ,  A23L7/143 ,  A23L19/11 ,  A23L19/15

摘要： Produkte aus stärkehaltigen Ausgangsstoffen, wie Getreide, Hülsenfrüchten, Saaten, Kartoffeln, Maniok und dgl. werden behandelt, um einen bestimmten Gelatinisierungsgrad zu erreichen.
Das Produkt wird in einem Intensivnetzapparat (14) mit einem Abstehkasten )18) benetzt und in einem Dämpfer (20) konditioniert. Es gelangt mit einem Feuchtigkeitsgehalt von 20-30% des Gesamtgewichtes in das Walzwerk (23), dessen Walzen (24, 25) auf eine Oberflächentemperatur von 100°-200° geheizt sind. Die Anpresskräfte der Walzen sind so gewählt, dass eine Flockendicke von 0,05-0,2 mm resultiert. Nach dem Walzwerk (23) wird das Produkt in einem Wirbelschichtapparat (31) getrocknet und gekühlt, und wird durch ein Schleudersieb (37) zu Flocken des gewünschten Durchmessers oder in einer Vermahlungsmaschine (50) zu Mehl verarbeitet.

摘要翻译： 1.由含有淀粉的原料，如谷物，豆类，种子，马铃薯，肉c蓉等制成产品的方法，其中，所述产品通过所述辊间隙通过辊磨机的加热辊之间， 其特征在于以下措施的组合：a）辊磨机上游产品的水分含量为总重量的20-30％，b）辊表面的温度为100-200℃c） 从辊隙发出的压缩形式的产品的厚度为0.05-0.2mm。

公开(公告)号：EP2884855A1

公开(公告)日：2015-06-24

申请号：EP14729199.1

申请日：2014-02-05

申请人： The Quaker Oats Company

发明人： COLEMAN, Christopher, M.

IPC分类号： A23L1/164 ,  A23L1/168 ,  A23L1/09

CPC分类号： A23L1/1643 ,  A23C9/1315 ,  A23L7/126 ,  A23L29/212

摘要： Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide.

公开(公告)号：EP2698068A1

公开(公告)日：2014-02-19

申请号：EP12180706.9

申请日：2012-08-16

申请人： Nederlandse Organisatie voor Toegepast -Natuurwetenschappelijk Onderzoek TNO

发明人： Essers, Maurice Karel Hubertina ,  Hübner, Florian ,  van Deventer, Hendricus Cornelis ,  Slaghek, Theodoor Maximiliaan ,  Jetten, Jan Matthijs

IPC分类号： A23L1/168 ,  A23L1/182

CPC分类号： A23L7/196 ,  A23L7/143

摘要： The present invention relates to a new method for making fast cooking rice and/or other cereal grains comprising a first step of preparing rice and/or a rice product with a moisture content of 10 to 40%, characterized by adding water of 60 to 95°C to said rice and/or said rice product, and moisturing said rice or other cereal grain at a constant temperature equivalent to the temperature of the added water, until the moisture content of 10 to 40% is reached; and a second step characterized by drying the pre-moistured rice and/or a rice product to a residual moisture of lower than 14%; and a final cooling step to cool the treated rice and/or the rice product to room temperature or below.

摘要翻译： 本发明涉及一种制备快餐粳米和/或其他谷物的新方法，其包括制备水稻含量为10〜40％的米饭和/或米饭制品的第一步骤，其特征在于添加60〜95 °C至所述米和/或所述米制品，并在与加入的水的温度相当的恒温下润湿所述米或其他谷物，直至达到10至40％的水分含量; 以及第二步骤，其特征在于将预保湿米和/或稻米制品干燥至低于14％的残余水分; 以及将处理过的米和/或米制品冷却到室温或更低的最终冷却步骤。