公开(公告)号：US20070275153A1

公开(公告)日：2007-11-29

申请号：US10588591

申请日：2005-02-04

申请人： Dirk Somsen ,  Erwin De Waele

发明人： Dirk Somsen ,  Erwin De Waele

IPC分类号： A23L1/216 ,  A23B7/06 ,  A23L1/217 ,  A23L1/015

CPC分类号： A23B7/06 ,  A23L5/21 ,  A23L19/14 ,  A23L19/19 ,  C13B20/144

摘要： The invention relates to a process of producing a food product by heat-treating a food material containing reducing sugars, comprising the step of blanching the food material, wherein the blanching step comprises subjecting the food product to an active blanching medium under blanching conditions in a blanching section to produce spent blanching medium, withdrawing reducing sugars from the spent blanching medium to produce active blanching medium using a sugar-withdrawing means, and reusing the active blanching medium. The process can be performed in one section, or the reducing sugars can be withdrawn in a desugaring section which is separated from the blanching section, recycling the treated active blanching medium to the blanching section. The process can also be applied to withdraw asparagine, or a combination of reducing sugars and asparagine. The sugar-withdrawing means can be a conversion agent capable of withdrawing reducing sugars such as bacteria, yeasts and moulds, in which case the selective withdrawal is called fermentation, and enzymes, or it can be a sorbent capable of selectively adsorbing reducing sugars or asparagine in a chromatographic separation.

摘要翻译： 本发明涉及通过对含有还原糖的食品进行热处理来生产食品的方法，其包括对食品材料进行漂白的步骤，其中，该漂白步骤包括在漂白条件下使食品进入活性漂白介质 漂白部分以产生用过的漂白介质，从消耗的漂白介质中取出还原糖，使用吸糖装置产生活性漂白介质，并重新使用活性漂白介质。 该方法可以在一个部分中进行，或者可以将还原糖从脱湿部分分离出来，将处理过的活性漂白介质再循环到漂白部分。 该方法也可应用于撤出天冬酰胺，或还原糖和天冬酰胺的组合。 吸糖装置可以是能够抽出还原糖如细菌，酵母和霉菌的转化剂，在这种情况下，选择性提取称为发酵，酶可以是可以选择性吸附还原糖或天冬酰胺的吸附剂 在色谱分离中。

公开(公告)号：US07297358B2

公开(公告)日：2007-11-20

申请号：US10901755

申请日：2004-07-29

申请人： Peter Yau Tak Lin ,  David Cammiade Gruber ,  Maria Dolores Martinez-Serna Villagran ,  Paul Seiden

发明人： Peter Yau Tak Lin ,  David Cammiade Gruber ,  Maria Dolores Martinez-Serna Villagran ,  Paul Seiden

IPC分类号： A23L1/216

CPC分类号： A23L19/19 ,  A23L19/15 ,  A23L29/10 ,  Y10S426/808

摘要： Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

摘要翻译： 描述了适用于制备脱水淀粉成分的改进的乳化剂体系。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。

公开(公告)号：US07273631B2

公开(公告)日：2007-09-25

申请号：US11308897

申请日：2006-05-23

申请人： Abdalla Nassar ,  Wesam Nassar ,  M. Hatem Nassar

发明人： Abdalla Nassar ,  Wesam Nassar ,  M. Hatem Nassar

IPC分类号： A23L1/216

CPC分类号： A23L11/05 ,  A23L19/19 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2200/30

摘要： A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, in addition to calcium and phosphorous sources. This frozen potato-based product is made from a composition comprising steam peeled and cooked whole raw potatoes, soaked or cooked whole beans processed and mixed with the peeled cooked potatoes to create a dough-like consistency to which proteinaceous flours, starchy flours, vegetable oil, and other additives are added and blended into a homogeneous potato-based dough. The homogeneous potato-based dough is extruded into a rope-like extrudate, which is partially steam-cooked and then immediately cooled. The cold rope-like extrudate is cut into uniform small rods, 2.5 inches long, which are packaged and stored under blast freezing conditions.

摘要翻译： 描述了一种制备冷冻法式油炸食品的方法，其具有约50.0％至约70.0％的水分，约4.0％至约8.0％的蛋白质，约2.5％至约5.0％的脂肪和约0.25 ％至约0.50％的纤维，以及钙和磷源。 这种冷冻的马铃薯产品由包含蒸汽去皮和煮熟的全部生土豆，浸泡或煮熟的整个豆的组合物制成，加工并与去皮的熟土豆混合以产生面团状稠度，其中蛋白质面粉，淀粉粉，植物油 ，和其它添加剂并掺入均匀的马铃薯面团中。 将均匀的马铃薯基面团挤压成绳状挤出物，其部分蒸煮，然后立即冷却。 将冷绳状挤出物切割成2.5英寸长的均匀的小棒，其在鼓风冷冻条件下被包装和储存。

公开(公告)号：US20070148322A1

公开(公告)日：2007-06-28

申请号：US11590462

申请日：2006-10-31

申请人： Regina Y. Green

发明人： Regina Y. Green

IPC分类号： A23L1/216

CPC分类号： A23L27/60

摘要： A base homestyle potato salad blend for one of being used by itself and for use in conjunction with other additives for adding to fresh boiled eggs and potatoes to make potato salad. The base homestyle potato salad blend comprises mayonnaise and sandwich spread each being present in the homestyle potato salad blend in a concentration of between about 26 and about 30 percent by weight. Sweet pickle relish is present in the homestyle potato salad blend in a concentration of between about 12 and about 16 percent by weight. Mustard, pimento and granulated sugar are each present the homestyle potato salad blend in a concentration of between about 6 and about 8.5 percent by weight. Vinegar is present in the blend in a concentration of between about 2.5 and about 4.5 percent by weight. Salt is present in the blend in a concentration of between about 1 and about 2.5 percent by weight; and pepper is present in the potato salad blend in a concentration of between about 0.5 and about 1.5 percent by weight.

摘要翻译： 一种基本的自制土豆色拉混合物，用于本身和与其他添加剂一起使用，用于添加新鲜的煮鸡蛋和土豆制作土豆沙拉。 基本的自制土豆沙拉混合物包含蛋黄酱和三明治散布，各自以浓度为约26至约30重量％的浓度存在于家常土豆沙拉混合物中。 甜味腌制美味以浓度约12至约16重量％的浓度存在于自制土豆沙拉混合物中。 芥末，洋甘菊和粒状糖分别以约6％至约8.5％（重量）的浓度存在于同型土豆沙拉混合物中。 醋的混合物中的浓度约为2.5至4.5重量％。 盐以约1至约2.5重量％的浓度存在于共混物中; 并且辣椒以约0.5至约1.5重量％的浓度存在于马铃薯沙拉混合物中。

公开(公告)号：US20070077344A1

公开(公告)日：2007-04-05

申请号：US11240959

申请日：2005-09-30

申请人： Luis Fernando Copado

发明人： Luis Fernando Copado

IPC分类号： A23L1/216

CPC分类号： A23L19/18 ,  A23L29/25 ,  A23V2002/00 ,  A23V2200/3324

摘要： A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.

摘要翻译： 在油炸之前，在盐水和阿拉伯树胶溶液中制造涉及步骤的马铃薯片的方法。 马铃薯片或切片在包含可溶性阿拉伯树胶的盐水溶液中浸泡短时间。 这种浸渍在油炸步骤之前腌制马铃薯片。 所得的薯片在油炸后具有降低的脂肪含量，但表现出与通过现有技术油炸方法制成的马铃薯片非常相似的特征。

公开(公告)号：US07163707B2

公开(公告)日：2007-01-16

申请号：US10991637

申请日：2004-11-18

申请人： Stephen D. Kelleher ,  Peter G. Williamson

发明人： Stephen D. Kelleher ,  Peter G. Williamson

IPC分类号： A23L1/212 ,  A23L1/214 ,  A23L1/216 ,  A23L1/314

CPC分类号： A23L17/40 ,  A23L5/11 ,  A23L5/20 ,  A23L13/03 ,  A23L13/42 ,  A23L13/424 ,  A23L13/57 ,  A23L13/65 ,  A23L17/75 ,  A23L19/05 ,  A23L19/12 ,  A23L19/18 ,  A23L29/045 ,  A23L33/17 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2250/54

摘要： A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

摘要翻译： 提供了用于在油和/或脂肪中烹饪食物的方法。 在烹饪前将干燥的蛋白质混合物，干燥的碱性蛋白质混合物，水性碱性蛋白质混合物或酸性蛋白质水溶液加入到食物中。 干蛋白混合物，干碱性蛋白混合物，含水碱性蛋白混合物和酸性蛋白质水溶液包含基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌浆蛋白。 在烹饪过程中食物吸收的油和/或脂肪的量显着减少。

公开(公告)号：US20070003676A1

公开(公告)日：2007-01-04

申请号：US11170163

申请日：2005-06-30

申请人： Jerry Hougland ,  Todrick Harter ,  Zvi Albert

发明人： Jerry Hougland ,  Todrick Harter ,  Zvi Albert

IPC分类号： A23L1/216

CPC分类号： A23N7/02

摘要： A method of peeling agricultural products having skins, including the steps of: immersing the agricultural products to be peeled in a treating solution in a first area of a peeling apparatus, and forming a mixture at a first pressure; transporting the mixture in a second area, the second area having a first end at the first pressure and a second end at a second pressure; transporting the mixture in a third area, the third area being at an essentially constant second pressure; transporting the mixture in a fourth area, the fourth area having a first end at the second pressure and having a second end at a third pressure that is essentially equal to the first pressure and transporting the mixture to a separator at essentially the third pressure. An apparatus for peeling agricultural products having skins in accordance with the method is also provided.

摘要翻译： 一种剥离具有皮肤的农产品的方法，包括以下步骤：将待剥离的农产品浸渍在剥离装置的第一区域中的处理溶液中，并在第一压力下形成混合物; 在第二区域中输送混合物，第二区域具有处于第一压力的第一端和处于第二压力的第二端; 在第三区域中输送混合物，第三区域处于基本恒定的第二压力; 在第四区域输送混合物，第四区域具有处于第二压力的第一端，并且具有基本上等于第一压力的第三压力的第二端，并且基本上在第三压力下将混合物输送到分离器。 还提供了一种根据该方法剥离具有皮肤的农产品的设备。

公开(公告)号：US20060216398A1

公开(公告)日：2006-09-28

申请号：US11441608

申请日：2006-05-26

申请人： Maria Dolores Villagran ,  David Beverly ,  Leonard Williamson

发明人： Maria Dolores Villagran ,  David Beverly ,  Leonard Williamson

IPC分类号： A23L1/216

CPC分类号： A23L19/19 ,  A23L19/15 ,  Y10S426/808

摘要： Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

公开(公告)号：US20060188639A1

公开(公告)日：2006-08-24

申请号：US11062193

申请日：2005-02-18

申请人： Ponnattu Joseph ,  Renu Mathew ,  Donald Neel ,  Sheyla Ramsay

发明人： Ponnattu Joseph ,  Renu Mathew ,  Donald Neel ,  Sheyla Ramsay

IPC分类号： A23L1/216

摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

摘要翻译： 一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。 将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。 这种土豆泥可以占最终面团重量的50％以上。 该面团可用于制成片状或挤出产品。 与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。 该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。

公开(公告)号：US07090884B2

公开(公告)日：2006-08-15

申请号：US10844120

申请日：2005-01-18

申请人： Abdalla Elashmawi Nassar ,  Wesam Abdalla Nassar ,  M. Hatem Abdalla Nassar

发明人： Abdalla Elashmawi Nassar ,  Wesam Abdalla Nassar ,  M. Hatem Abdalla Nassar

IPC分类号： A23L1/216

CPC分类号： A23L33/20 ,  A23L11/05 ,  A23L19/18 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2200/30

摘要： A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals.The dough is pumped under vacuum to specific forming heads containing openings of desired shapes and dimensions. The continuous extrudate coming from said forming heads is received over a solid conveying belt traveling inside a steam-heated path at an adjusted speed to expose the extrudate to steam for a certain length of time to bring the temperature of the center of the extrudate from 140 to 190 degrees Fahrenheit. The extrudate is then received over a belt-conveyer traveling inside a freezing-tunnel where it is exposed to blasts of cooled air for a period of time to lower the temperature of the extrudate to 45 and degrees Fahrenheit or lower.The extrudate is cut to desired length, then packaged and stored under blast freezing conditions.

摘要翻译： 描述了从含有45％至50％水分，4％至8％蛋白质和0.25％至0.5％纤维之间的面团生产挤出的法国炸薯条产品的方法。 所述面团由蒸汽去皮的土豆浸泡的豆，所需的香料，香料，颜色和用维生素和矿物质强化而组成。 将面团在真空下泵送到包含所需形状和尺寸的开口的特定成形头。 来自所述成型头的连续挤出物被接收在以调节速度在蒸汽加热路径内行进的固体输送带上，以将挤出物暴露于蒸汽一段时间以使挤出物的中心温度从140 至190华氏度。 然后将挤出物接收在在冷冻隧道内行进的带式输送机上，在其中暴露于冷却空气的吹塑一段时间，以将挤出物的温度降低至45度和华氏度或更低。 将挤出物切割成所需长度，然后在鼓风冷冻条件下包装并储存。