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    Process for making agglomerated roll-dried flakes from fruit or vegetables
    2.
    发明公开
    Process for making agglomerated roll-dried flakes from fruit or vegetables 有权
    维尔法赫伦·赫斯特伦

    公开(公告)号：EP1051917A2

    公开(公告)日：2000-11-15

    申请号：EP00109901.9

    申请日：2000-05-10

    申请人： Bestfoods ,  Bestfoods Deutschland GmbH & Co. OHG

    发明人： Klukowski, Horst ,  Speth, Gerhard ,  Stute, Rolf, Dr.

    IPC分类号： A23L1/212

    CPC分类号： A23L19/01 ,  A23P10/22

    摘要： Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

    摘要翻译： 制备含有外含淀粉的水果或植物浓缩物的干燥产品，其中可以用热或冷的含水液体重构产物以形成水果纸浆或植物纸浆。 干燥的产品通过将含有外含淀粉的水果和/或蔬菜浓缩物的辊干燥并粉碎以制成薄片来制备。 薄片与果实浓缩物或植物浓缩物结块以形成团块。 将附聚物蒸汽并同时热处理，或者轻轻地干燥然后热处理至所需的最终含水量。

    Process for making agglomerated roll-dried flakes from fruit or vegetables
    3.
    发明公开
    Process for making agglomerated roll-dried flakes from fruit or vegetables 有权
    一种生产附聚，转鼓干燥的水果或蔬菜片过程

    公开(公告)号：EP1051917A3

    公开(公告)日：2001-12-12

    申请号：EP00109901.9

    申请日：2000-05-10

    申请人： Bestfoods ,  Bestfoods Deutschland GmbH & Co. OHG

    发明人： Klukowski, Horst ,  Speth, Gerhard ,  Stute, Rolf, Dr.

    IPC分类号： A23L1/212 ,  A23P1/02

    CPC分类号： A23L19/01 ,  A23P10/22

    摘要： Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

    Food products suitable for frying after rehydration and process for their production
    4.
    发明公开
    Food products suitable for frying after rehydration and process for their production 有权
    Nach Rehydratisierung fritierbare Nahrungsmittelprodukte und Verfahren ihrer Herstellung

    公开(公告)号：EP1040764A2

    公开(公告)日：2000-10-04

    申请号：EP00105348.7

    申请日：2000-03-17

    申请人： Bestfoods ,  Bestfoods Deutschland GmbH & Co. OHG

    发明人： Klukowski, Horst ,  Vermeiden, Peter

    IPC分类号： A23L1/164 ,  A23L1/217 ,  A23L1/20

    CPC分类号： A23L19/19 ,  A23L7/13 ,  A23L7/165 ,  A23L19/13

    摘要： The invention relates to a process for the production of preshaped, rehydratable, dried food products suited for pan-frying and to such products.
    According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguable protein, and a raising agent as well as salt, spices and other optional additives are mixed, whereafter with addition of a liquid a plastic sliceable wet dough is prepared by mixing and kneading, which wet dough is portioned and converted into the desired form of the products. These dough pieces are, to develop a protein framework, subjected to a thermal treatment at temperatures of 90-160°C for 8-30 minutes and the dough pieces thus treated are then dried to a residual water content of 4-10% by weight.

    摘要翻译： 本发明涉及一种用于生产适用于泛油炸和这种产品的预成型，可再水化的干燥食品的方法。 根据该方法，各种特定的原料包含50-70重量％的粗粉，5-25重量％的液化脂肪，5-20重量％的可凝结蛋白质和起泡剂以及盐，香料和其它任选的添加剂 混合，然后加入液体，通过混合和捏合制备可塑切片湿面团，将湿面团分配并转化成所需形式的产品。 这些面团片是为了开发蛋白质框架，在90-160℃的温度下进行8-30分钟的热处理，然后将这样处理的面团片干燥至残留含水量为4-10重量％ 。

    Food products suitable for frying after rehydration and process for their production
    7.
    发明公开
    Food products suitable for frying after rehydration and process for their production 有权
    经过补液fritierbare食品和生产方法

    公开(公告)号：EP1040764A3

    公开(公告)日：2001-08-22

    申请号：EP00105348.7

    申请日：2000-03-17

    申请人： Bestfoods ,  Bestfoods Deutschland GmbH & Co. OHG

    发明人： Klukowski, Horst ,  Vermeiden, Peter

    IPC分类号： A23L1/164 ,  A23L1/217 ,  A23L1/20

    CPC分类号： A23L19/19 ,  A23L7/13 ,  A23L7/165 ,  A23L19/13

    摘要： The invention relates to a process for the production of preshaped, rehydratable, dried food products suited for pan-frying and to such products. According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguable protein, and a raising agent as well as salt, spices and other optional additives are mixed, whereafter with addition of a liquid a plastic sliceable wet dough is prepared by mixing and kneading, which wet dough is portioned and converted into the desired form of the products. These dough pieces are, to develop a protein framework, subjected to a thermal treatment at temperatures of 90-160°C for 8-30 minutes and the dough pieces thus treated are then dried to a residual water content of 4-10% by weight.