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37 条记录 (耗时 0.028 秒)

    Methods for reducing asparagine in a food material using cooling
    14.
    发明申请
    Methods for reducing asparagine in a food material using cooling 审中-公开
    使用冷却降低食品中天冬酰胺的方法

    公开(公告)号：US20080166452A1

    公开(公告)日：2008-07-10

    申请号：US11650285

    申请日：2007-01-05

    申请人： Patrick Joseph Corrigan

    发明人： Patrick Joseph Corrigan

    IPC分类号： A23L1/216

    CPC分类号： C12Y305/01001 ,  A23L5/25 ,  A23L19/10 ,  A23L19/13 ,  A23L19/18

    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： 降低天冬酰胺含量食品中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品材料冷却至小于约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。 降低含天冬酰胺的食品中丙烯酰胺含量的方法包括：（1）向冷却的含有天冬酰胺的食物中添加天冬酰胺还原酶; 和（2）从经处理的食品中生产食品。

    Cooking aid with reduced foaming
    15.
    发明授权
    Cooking aid with reduced foaming 有权
    烹调助剂减少发泡

    公开(公告)号：US06365211B1

    公开(公告)日：2002-04-02

    申请号：US09336397

    申请日：1999-06-18

    申请人： Patrick Joseph Corrigan

    发明人： Patrick Joseph Corrigan

    IPC分类号： A23D900

    CPC分类号： A23D9/013 ,  A23D9/007 ,  Y10S426/811

    摘要： Disclosed is a cooking aid composition that comprises edible oil, emulsifier, silicone polymer, and optionally other ingredients such as flavorant. The cooking aid composition reduces the sticking of food to cooking utensils and delivers desired taste, aroma, and texture to cooked foods. The cooking aid composition may be dispensed from an aerosol can without an undesirable degree of foaming during spraying and cooking. Also disclosed is an article of commerce that comprises the cooking aid composition, a container for containing the composition, and instructions associated therewith.

    摘要翻译： 公开了一种烹饪助剂组合物，其包含食用油，乳化剂，硅氧烷聚合物和任选的其它成分如调味剂。 烹饪助剂组合物减少了食物对烹饪用具的粘附，并且对烹制食物提供了所需的味道，香气和质地。 烹饪助剂组合物可以在喷雾和烹饪期间从气溶胶罐分配而不发生不期望的发泡程度。 还公开了一种商品，其包括烹饪助剂组合物，用于容纳组合物的容器以及与之相关的说明书。

    Process for preparing improved oven-finished french fries
    16.
    发明授权
    Process for preparing improved oven-finished french fries 失效
    制作改良烤箱炸薯条的方法

    公开(公告)号：US5997938A

    公开(公告)日：1999-12-07

    申请号：US967289

    申请日：1997-11-07

    申请人： Kyle McLennan Taylor ,  Jeffrey John Kester ,  Joseph James Elsen ,  Patrick Joseph Corrigan ,  David Thomas Biedermann ,  Alyce Johnson Papa

    发明人： Kyle McLennan Taylor ,  Jeffrey John Kester ,  Joseph James Elsen ,  Patrick Joseph Corrigan ,  David Thomas Biedermann ,  Alyce Johnson Papa

    IPC分类号： A23L1/00 ,  A23L1/217

    CPC分类号： A23L19/18 ,  A23P20/11

    摘要： The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

    摘要翻译： 本发明提供了一种在约325°F（162℃）至约800°F（426℃）的温度下快速烘烤（烘烤）含油预烘烤薯条0.75分钟的方法 ）提供烘烤完成的炸薯条，具有与油炸油炸完成的炸薯条相同的味道和特征。 本发明的烘烤完成的炸薯条的特征在于具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。

    Process for making pet food
    18.
    发明授权
    Process for making pet food 有权
    制作宠物食品的过程

    公开(公告)号：US08647690B2

    公开(公告)日：2014-02-11

    申请号：US13349816

    申请日：2012-01-13

    申请人： Patrick Joseph Corrigan

    发明人： Patrick Joseph Corrigan

    IPC分类号： A23P1/08

    CPC分类号： A23K40/30 ,  A23K20/158 ,  A23K50/42 ,  A23P20/15

    摘要： A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet.

    摘要翻译： 一种涂覆食品的方法。 该方法可以包括提供食品; 提供振动输送机，其中所述振动输送机包括封闭通道，并且其中所述振动输送机具有入口和出口; 将食品送入振动输送机的入口; 以大于约6的佩佩尔数大小约1的无量纲加速度操作振动输送机，并且振动的垂直振幅大于约3mm; 将一种涂料输送到振动输送机中，使食品在从入口到出口移动时涂覆有涂料。

    Vitamin retention of pet food
    19.
    发明申请
    Vitamin retention of pet food 审中-公开
    宠物食品的维生素保留

    公开(公告)号：US20100303978A1

    公开(公告)日：2010-12-02

    申请号：US12473431

    申请日：2009-05-28

    申请人： Gregory Dean Sunvold ,  Patrick Joseph Corrigan ,  Michelle Marie Houston

    发明人： Gregory Dean Sunvold ,  Patrick Joseph Corrigan ,  Michelle Marie Houston

    IPC分类号： A23K1/16 ,  A23L1/303 ,  A23K1/20

    CPC分类号： A23K50/42 ,  A23K20/174 ,  A23K40/30 ,  A23L33/15 ,  A23L33/155

    摘要： A pet food in the form of a coated kibble that improves vitamin retention. A process of improving vitamin retention of a pet food in the form of a coated kibble. The process can include extruding a mixture to form a core pellet, providing a coating, wherein the coating comprises a vitamin; and applying the coating to the core pellet to form a coated kibble. The vitamin retention can be improved by applying the coating comprising the vitamin when compared to extruding a core with a vitamin.

    摘要翻译： 一种宠物食品，以涂层粗蛋白的形式提高维生素的保留。 一种改善宠物食品维生素保留的方法，以涂层粗蛋白的形式。 该方法可以包括挤出混合物以形成核心颗粒，提供涂层，其中所述涂层包含维生素; 并将涂层施加到芯颗粒以形成涂层粗砖。 当与包含维生素的核心相比时，通过施用包含维生素的涂层可以改善维生素保留。