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公开(公告)号：US20040247764A1
公开(公告)日：2004-12-09
申请号：US10879931
申请日：2004-06-29
发明人： Roberto Nardi , Sandro Panaioli , Valerio Simeone
IPC分类号： A01J001/00
摘要： The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of; (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
摘要翻译： 本发明提供一种用于从延长的干燥面食制品制造冷冻即食蒸煮面食的方法，其基本上保持干燥面食的预处理长度，包括以下步骤： （i）将细长的干燥的面食产品分成一个或多个部分，每个部分具有所需的质量; （ii）将各部分面食加载到多个单独的计量装置之一中; （iii）在定量给料装置内重新水合各部分的面食; （iv）淬灭由步骤（iii）得到的再水合的面食; （v）冻结。 进一步的实施例涉及实现该过程和实现的冷冻产品所必需的装置。
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公开(公告)号：US20030161930A1
公开(公告)日：2003-08-28
申请号：US10369261
申请日：2003-02-18
发明人： Roland Bauer , Kenneth Gimelli , Birgitha Tray , Bert Kuil , Nicolaas Jan Verhoef , Stephanie Doan
IPC分类号： A23L001/238
摘要： A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
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3.发明申请公开(公告)号：US20020122867A1
公开(公告)日：2002-09-05
申请号：US10025296
申请日：2001-12-19
IPC分类号： A23D007/00
摘要： The invention concerns a food composition, suitable for shallow frying, comprising triglycerides, wherein least 60 wt. % of triglycerides is of vegetable origin, and 0.05-3 wt. % sunflower lecithin. The invention further concerns a process for the preparation of hydrolyzed sunflower lecithin.
摘要翻译： 本发明涉及一种适用于浅煎炸的食品组合物，其包含甘油三酯，其中至少60wt。 甘油三酯的百分比是植物来源的，0.05-3wt。 ％向日葵卵磷脂。 本发明还涉及一种制备水解向日葵卵磷脂的方法。
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4.发明申请Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion 失效包含活的微生物和包含所述可食用乳液的敷料或侧酱的食用乳液公开(公告)号：US20020076467A1
公开(公告)日：2002-06-20
申请号：US09974629
申请日：2001-10-10
IPC分类号： A23D007/00 , A23D009/00
CPC分类号： A23D7/0053 , A23L27/60 , A23L33/10 , A23V2002/00 , A23V2250/18 , A23V2250/5424 , A23V2250/154 , A23V2250/022 , A23V2250/628 , A23V2250/1614 , A23V2250/5086 , A23V2200/222
摘要： Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids.
摘要翻译： 含有双歧杆菌的W / O / W型的敷料 在内部水相。 米恩 可以出于味道的原因而存在，也可以出于营养的原因。 乳液的特征在于外部水相包含0.1-9％的有机酸。
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公开(公告)号：US20020064588A1
公开(公告)日：2002-05-30
申请号：US09970014
申请日：2001-10-03
发明人： Wayne Gerald Morley , Begona Varona
IPC分类号： A23L001/05 , A23L001/223
CPC分类号： A23L27/60
摘要： Food composition suitable as a dressing or marinade which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for a limited amount of time, whereafter the composition reverts to a system of two separate phases; an oil layer and an aqueous layer.
摘要翻译： 适合作为敷料或腌料的食物组合物，其可以作为两相系统制造和提供给消费者，具有单独的油和水层。 在手摇时，产生乳液，其在有限的时间内保持稳定，之后组合物还原成两个分开的相的系统; 油层和水层。
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公开(公告)号：US20020044999A1
公开(公告)日：2002-04-18
申请号：US09884389
申请日：2001-06-19
发明人： Elisabeth Coote , Donald Bernard Farrer , Roger Morley Finlayson , Timothy John Foster , Alison Louise Russell
IPC分类号： A23D009/00
CPC分类号： A23D7/0056
摘要： The invention relates to a composition comprising emulsifier, cold hydrating viscosifying agent, and optionally fat and protein, which composition is suitable for use in the preparation of an oil in water emulsion.
摘要翻译： 本发明涉及一种组合物，其包含乳化剂，冷水合增稠剂和任选的脂肪和蛋白质，该组合物适用于制备水包油乳液。
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公开(公告)号：US20010033880A1
公开(公告)日：2001-10-25
申请号：US09815401
申请日：2001-03-22
发明人： Velu Ganesan , Shovan Ganguli , Kush Garg , Mushtaq Patel , Vilas Pandurang Sinkar , Narayasaswami Subramanian
IPC分类号： A23L002/38
摘要： A process for manufacturing a black leaf tea that is infusible in hot or cold water. The process involves macerating freshly plucked tea leaves, allowing them to ferment, firing the leaves to arrest fermentation and then drying them to yield black leaf tea, wherein the tea leaves are treated with a solubilising compound selected ascorbic acid, dehydroascorbic acid, 1-scorbamic acid, 5-phenyl-3,4-diketo-gamma-butyrolactone (4-phenyl-2,3-diketo-gamma-butyrolactone) or their salts and mixtures thereof in an amount that is sufficient for the black leaf tea to be soluble in water at 5 to 100null C.
摘要翻译： 制造在热水或冷水中不可渗透的黑茶的方法。 该方法包括浸取新鲜采摘的茶叶，使其发酵，发芽，停止发酵，然后干燥，得到黑叶茶，其中茶叶用选自抗坏血酸，脱氢抗坏血酸，1-花岗质 酸，5-苯基-3,4-二酮-γ-丁内酯（4-苯基-2,3-二酮-γ-丁内酯）或其盐和混合物，其量足以使黑叶茶溶于水 在5至100℃的水中
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公开(公告)号：US6098380A
公开(公告)日：2000-08-08
申请号：US997017
申请日：1997-12-23
CPC分类号： B65B9/2021 , B65B29/04 , B65B51/306 , B65B9/207 , B65B2220/08
摘要： The formation of a tubular web in a form-fill process is achieved by drawing the web along a tapering guide (6) and then along a forming tube (20) the axis of which is at a small angle to the guide plate and intersects the guide. The web is drawn along the guide and tube by opposed drive rollers (24) at a station along the length of the forming tube, the rollers gripping the edges of the web together. The side margins of the web are folded over from a central portion when the web travels along the guide plate but the side edges are brought together only after they reach the forming tube. The drive rollers (24) or sealing rollers (26) further along the forming tube seal the edges together to form a closed tube.
摘要翻译： 通过沿着锥形引导件（6）拉伸纤维网，然后沿着成形管（20）沿着轴线与导向板成小角度，并与 指南。 纤维网沿着导向管和管通过相对的驱动辊（24）在沿着成形管的长度的站处被牵引，辊将纸幅的边缘夹在一起。 当幅材沿着导板移动时，幅材的侧边缘从中心部分折叠，但是仅在它们到达成形管之后才将侧边缘聚集在一起。 进一步沿成形管的驱动辊（24）或密封辊（26）将边缘密封在一起以形成封闭的管。
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公开(公告)号：US6045853A
公开(公告)日：2000-04-04
申请号：US985559
申请日：1997-12-05
CPC分类号： A23D7/0056 , A23D7/015 , A23D7/02
摘要： The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.
摘要翻译： 本发明涉及一种制备优质低脂肪脂肪（20-60％），更优选在20-45％或20-40％脂肪范围内的方法。 这是通过使用非胶凝水胶体来提供较高的水相粘度，但是在导致水连续乳液的浓度下实现的。 选择乳化剂水平和类型以在罐中产生水连续乳液，同时在冷却之前一度热倒置，导致脂肪连续扩散。
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公开(公告)号：US5895681A
公开(公告)日：1999-04-20
申请号：US763423
申请日：1996-12-11
CPC分类号： A23F3/163
摘要： An aqueous based tea solids containing beverage is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast and/or mold, making the beverage significantly more organoleptically acceptable.
摘要翻译： 公开了一种含水基茶固体饮料，其还含有足量的纳他霉素与降低水平的选择的化学防腐剂相结合，以防止酵母和/或霉菌的生长，使饮料显着更具感官感受。
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