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    Method for manufacturing instant egg/edible bird's nest soup with fermented glutinous rice
    22.
    发明授权
    Method for manufacturing instant egg/edible bird's nest soup with fermented glutinous rice 有权

    公开(公告)号：US10900003B2

    公开(公告)日：2021-01-26

    申请号：US15557462

    申请日：2017-03-13

    申请人： Pink Princess Biotechnology Co., Ltd. Leiyang Branch

    发明人： Yan Liu ,  Jun Liu

    IPC分类号： A23L33/00 ,  C12G3/022 ,  A23L15/00 ,  A23L33/10 ,  A23L7/104 ,  A23L23/00 ,  A23L3/01 ,  A23L3/36

    摘要： A method for manufacturing an instant egg/edible bird's nest soup with fermented glutinous rice, comprising the steps of preparing the fermented glutinous rice wine, separating the wine juice from the rice dregs, preparing the dehydrated egg droppings/edible bird's nest shreds, vacuum freeze drying and vacuum packing; the instant egg/edible bird's-nest soup with fermented glutinous rice manufactured according to the method of the present invention is easily portable, and can be immediately consumed after being brewed in hot water; the flavor of the brewed egg/edible bird's nest soup with fermented glutinous rice is fresh and sweet; the shape of the rice dregs and the egg droppings/edible bird's nest shreds can be perfectly kept, and the rice dregs and egg droppings/edible bird's nest shreds are soft and good-tasting.

    RETORTABLE GLUTEN-FREE PASTA
    23.
    发明申请
    RETORTABLE GLUTEN-FREE PASTA 审中-公开

    公开(公告)号：US20200375228A1

    公开(公告)日：2020-12-03

    申请号：US16998961

    申请日：2020-08-20

    申请人： General Mills, Inc.

    发明人： Diana Lee Kittleson ,  Christine S.t. Ng ,  Steven C. Robie

    IPC分类号： A23L7/113 ,  A23L11/00 ,  A23L23/00 ,  A23P30/20 ,  A23L3/10

    摘要： A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.