公开(公告)号：US11672259B2

公开(公告)日：2023-06-13

申请号：US17350174

申请日：2021-06-17

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： Madian Othman Abu-Hardan ,  Gijsbert Adriaan Bonarius ,  Patrick Clement ,  Sophie Marion ,  Benedict Timothy Clark ,  Stuart David Hamer Jones

IPC分类号： A23G3/34 ,  A23G3/48 ,  A23L7/10 ,  A21D13/02 ,  A23P20/10 ,  A23P20/20

CPC分类号： A23G3/343 ,  A21D13/02 ,  A23G3/34 ,  A23G3/48 ,  A23L7/115 ,  A23L7/198 ,  A23L7/1975 ,  A23P20/105 ,  A23P20/20 ,  A23G2200/14 ,  A23V2002/00 ,  A23V2200/132 ,  A23V2250/5106 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2250/5106 ,  A23G3/343 ,  A23G2200/14

摘要： There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90.3 less than or equal to 350 microns, and D50.3 less than or equal to 50 microns, and optionally D10.3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.

公开(公告)号：US20160366914A1

公开(公告)日：2016-12-22

申请号：US14743994

申请日：2015-06-18

申请人： Harold W. Zukerman ,  Rachel B. Zukerman

发明人： Harold W. Zukerman ,  Rachel B. Zukerman

IPC分类号： A23L1/164

CPC分类号： A23L7/13 ,  A23L7/1975

摘要： A process for producing rice fries comprised of cooked visible rice-grains from two to four selected rice-grain varieties, which as a mixture, provide custom-made rice-grain textures for diverse-culture consumers while optimizing the rice-grains cohesiveness and freeze-thaw properties. Every one hundred pounds of predetermined percentages of raw rice-grains from two to four selected rice-grain varieties are cooked with two to three hundred pounds of a cooking-water in a batch-cooker and discharged when they become a viscous, flow-able mixture of partially-cooked visible rice-grains, which have a firmer-texture than fully-cooked rice-grains. Said partially-cooked visible rice-grains from two to four rice grain varieties are distributed through numerous die-plate holes of a low-shear, low-pressure former as numerous, parallel, continuous-strips still comprised of partially-cooked visible rice-grains. Said strips are cut into rice fries shapes which are fat-fried until the rice-grains' defusing-water cooks the firmer-textured, partially-cooked starch-granules in the rice-grain centers and makes them soft and fully-cooked.

摘要翻译： 一种由2至4个选择的稻谷品种的熟的可见米粒组成的薯条的方法，作为混合物，为不同文化消费者提供定制的米粒纹理，同时优化米粒的内聚力和冷冻 - 属性。 每隔一百磅预定百分比的二粒至四份选择的米粒品种的生米粒在分批炊具中用2-3百磅的烹饪水煮熟，当它们变成粘稠的，流动的 部分煮熟的可见米粒的混合物比完全煮熟的米粒具有更坚固的结构。 来自2至4个米粒品种的部分煮熟的可见米粒分布在低剪切低压成型机的多个模板孔中，其中多个平行连续条仍由部分烹制的可见稻米 - 谷物。 将所述条切成炸薯条形状，直到米粒脱水在米粒中心中煮熟更坚硬的部分煮熟的淀粉颗粒，并使它们变软并且完全煮熟。

公开(公告)号：US20160249655A1

公开(公告)日：2016-09-01

申请号：US14376217

申请日：2014-04-30

申请人： CJ CHEILJEDANG CORPORATION

发明人： Woo Young Jung ,  Hyo Young Jeong ,  Soon Hee Kwon ,  Hye Jin Kim

IPC分类号： A23L1/10 ,  A23B9/02

CPC分类号： A23B9/02 ,  A23L7/115 ,  A23L7/196 ,  A23L7/1965 ,  A23L7/1975 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00

摘要： The present invention relates to a method of preparing cooked rice containing indigestible maltodextrin for inhibiting blood sugar elevation. The method comprises the steps of: 1) washing raw rice, soaking the washed rice in water, dehydrating the soaked rice, and filling the dehydrated rice into a container; 2) heat-sterilizing the rice filled in the container; 3) supplying cooking water, which contains indigestible maltodextrin in an amount of 5.0-8.0 g based on 210 g of the cooked rice, into the rice-filled container, and cooking the rice with steam; and 4) sealing the cooked rice.

摘要翻译： 本发明涉及一种制备含有消化不良麦芽糖糊精的米饭以抑制血糖升高的方法。 该方法包括以下步骤：1）清洗生米，将洗涤后的水稻浸泡在水中，使浸泡的米饭脱水，将脱水米装入容器中; 2）对装在容器中的米进行热灭菌; 3）将含有5.0克至8.0克不饱和麦芽糊精的烹饪用水以210克米饭的形式供应到米饭的容器中，并用蒸汽烹制米饭; 和4）密封米饭。

公开(公告)号：US20150353261A1

公开(公告)日：2015-12-10

申请号：US14545707

申请日：2015-06-08

申请人： Vijai Prakash Gupta

发明人： Vijai Prakash Gupta

IPC分类号： B65D81/34 ,  A23L1/16 ,  A23L1/212 ,  A23L1/182

CPC分类号： B65D81/34 ,  A23B4/22 ,  A23L1/16 ,  A23L3/34635 ,  A23L3/3481 ,  A23L5/13 ,  A23L5/17 ,  A23L7/113 ,  A23L7/196 ,  A23L7/1975 ,  A23V2002/00

摘要： A method for preparing a shelf-stable starch based food product. The method includes introducing a quantity of a starch based ingredient and other ingredients including water, as required by a recipe, in a container. The method further includes sealing the container with a volume of one or more gases present therein such that the volume of one or more gases is based on the quantity of the ingredients. The method also includes processing the container, at a first temperature and a first pressure, for substantially cooking the ingredients, and further processing the container, at a second temperature and a second pressure, for substantially sterilizing the contents, including the ingredients and gases, inside the container.

摘要翻译： 一种制备稳定淀粉的食品的方法。 该方法包括将一定量的基于淀粉的成分和其它成分（包括食物所需的水）包括在容器中。 该方法还包括用一定体积的一种或多种气体密封容器，使得一种或多种气体的体积基于成分的量。 该方法还包括在第一温度和第一压力下处理容器以基本上烹饪成分，并且在第二温度和第二压力下进一步处理容器，以使包含成分和气体的内容物基本上灭菌， 在容器内

公开(公告)号：US20150305376A1

公开(公告)日：2015-10-29

申请号：US14439917

申请日：2013-10-31

申请人： CJ Cheiljedang Corporation

发明人： Seon Mi OH ,  Sung Hwan LIM ,  Min Kyung PARK ,  Sun A. CHO ,  Eun Seok JANG ,  Hye Won SHIN ,  Hyun Jun JANG

IPC分类号： A23L1/202 ,  A23L1/20 ,  C12R1/69 ,  A23L1/105

CPC分类号： A23L7/1975 ,  A23L7/104 ,  A23L11/09 ,  C12R1/69

摘要： The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.

摘要翻译： 本发明涉及从韩国传统美洲分离鉴定的米曲霉CJ1354，其在稻米中作为底物呈现高酶活性，使用其制备具有改善风味的米辣椒酱的方法和米热 胡椒糊通过该方法制备。 具体而言，该方法包括以下步骤：在蒸汽步骤中，用蒸汽步骤对压力为2.0-4.0kgf / cm2的高压蒸汽处理具有一定白度的米粉，从而控制蒸米的粘度和含水量 防止在蒸米转移期间发生聚集。 此外，在该方法中，将米曲霉CJ1354用于制作米曲霉的步骤。

公开(公告)号：US20150093493A1

公开(公告)日：2015-04-02

申请号：US14390531

申请日：2013-04-04

申请人： Givaudan S.A.

发明人： Esther Van Ommeren ,  Guiseppe Corda ,  Jan Bakker ,  Caroline Dahan

IPC分类号： A23G1/34 ,  A23L1/10

CPC分类号： A23G1/34 ,  A23G1/30 ,  A23G1/48 ,  A23L7/1975 ,  A23L7/198 ,  A23V2002/00

摘要： A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; the water in step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water, and the water in step (c) comprising from 25-40% of the water in step (a). The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

摘要翻译： 一种提供基于选自焙烤小麦，焙烤和/或麦芽大麦的材料的可可替代品的方法，包括以下步骤：（a）在初始温度下将焙烤的小麦，焙烤和/或发芽的大麦加入到水中 在蒸发容器中至少65℃; （b）保持初始温度至少30分钟; （c）加入冷水; 和（d）立即喷雾干燥该溶液以得到可可替代物; 步骤（a）中的水包含焙烤小麦，/或麦芽大麦和水的总重量的12-22％，步骤（c）中的水包括步骤（25）中的25-40％的水 一个）。 所得粉末颜色较暗，可用于替代一部分可可而不损失风味并且不会有不良后味。

公开(公告)号：US20140314941A1

公开(公告)日：2014-10-23

申请号：US14351015

申请日：2012-10-12

申请人： Intercontinental Great Brands LLC

发明人： Jan Karwowski ,  Vani Vemulapalli ,  Barbara E. Baumann

IPC分类号： A23L1/10

CPC分类号： A23L7/139 ,  A23L7/10 ,  A23L7/117 ,  A23L7/122 ,  A23L7/197 ,  A23L7/1975

摘要： A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.

摘要翻译： 提供了制备全谷物米粉产品的方法。 该方法包括以下步骤：将水和全谷粒组分混合，全谷粒组分包含至少约75重量％的水稻，或至多约100重量％的水稻，烹饪全谷粒组分和水以形成 煮熟的全谷物料，冷却煮熟的全谷物料，回火煮熟的全谷物料少于约90分钟，形成回火全粒米料，并将回火的全谷物料粉碎，形成连续净 像全粒米粉碎的产品。

公开(公告)号：US08105639B2

公开(公告)日：2012-01-31

申请号：US12498156

申请日：2009-07-06

申请人： Werner Erwin Wagner

发明人： Werner Erwin Wagner

IPC分类号： A23L1/20

CPC分类号： A23B7/005 ,  A23B7/06 ,  A23B9/02 ,  A23L7/196 ,  A23L7/1975 ,  A23L11/03 ,  A23L11/31 ,  A23N17/004

摘要： A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.

摘要翻译： 一种预煮谷物的方法，其包括以下步骤：a）以受控的方式将谷物装入反应器; b）向反应器施加第一个负压; c）加热反应器中所含的颗粒; d）向反应器施加第二负压; 和e）冷却谷物。 用于预烹饪谷物的设备包括至少一个反应器，其与用于施加负压的装置相关联。

公开(公告)号：US20080311274A1

公开(公告)日：2008-12-18

申请号：US11915311

申请日：2006-05-24

申请人： Ansui Xu ,  Michael Vanhouten

发明人： Ansui Xu ,  Michael Vanhouten

IPC分类号： A23L1/10

CPC分类号： A21D13/42 ,  A21D6/003 ,  A23L7/1975 ,  A23L7/198 ,  B02B1/08

摘要： Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.

摘要翻译： 还描述了具有延长的储存稳定性和改进的功能性能的稳定的全谷物玉米粉，例如改进的加工耐受性，改善的面团性质和增强的玉米香料，以及制备这种稳定的全谷物玉米粉的方法。

公开(公告)号：US20080175961A1

公开(公告)日：2008-07-24

申请号：US11743225

申请日：2007-05-02

申请人： Daniel Whittles ,  Hunter W. Wolcott

发明人： Daniel Whittles ,  Hunter W. Wolcott

IPC分类号： B65B25/04 ,  A23B7/00 ,  B65D85/00

CPC分类号： B65B25/046 ,  A23B9/00 ,  A23L7/196 ,  A23L7/1975 ,  B65B25/22 ,  B65B29/08 ,  B65D71/0022 ,  B65D81/3415 ,  B65D81/3453 ,  B65D2581/3427

摘要： Microwavable and/or boilable packaged corn-on-the-cob includes one or more ears of fresh, shucked or partially shucked corn, each individually enveloped in an at least partially gas-impermeable and at least partially moisture impermeable transparent film that may be suited for microwave cooking and boiling and may include an easy-open strip. Each of the enveloped one or more ears is placed vertically in a shank-down orientation in a holder having at least one compartment for holding an ear of corn. The at least one ear of corn can be secured in the compartment by a suitable means. Units of packaged corn can be placed into a shipping container with the ears arranged vertically with the shank end down to minimize physical damage during shipping.

摘要翻译： 可微波和/或可煮沸包装的玉米芯包括一个或多个新鲜的，脱落的或部分脱毛的玉米的耳朵，每个耳朵分别包封在至少部分气体不可渗透和至少部分不透气的透明膜中，所述透明膜可能适合 用于微波烹饪和煮沸，并且可以包括容易打开的条。 每个包封的一个或多个耳朵垂直放置在具有至少一个用于保持玉米穗的隔室的支架中的垂直方向上。 至少一个玉米穗可以通过适当的方式固定在隔室中。 包装玉米的单位可以放置在运输容器中，其中耳朵垂直地布置，柄部向下延伸以减少运输期间的物理损坏。