公开(公告)号：US5464647A

公开(公告)日：1995-11-07

申请号：US136421

申请日：1993-10-13

申请人： Donald L. Messick

发明人： Donald L. Messick

IPC分类号： A23L7/196 ,  A23L1/172

CPC分类号： A23L7/196

摘要： A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of 70 top 95 lbs/force (preferably 75-90) and appearance similar to long cooking barley. The product can be prepared without any flattening or flaking of the barley. The process comprises: cooking pearled barley to raise the moisture content of the barley to 55 to 65%; subjecting the barley to an atmosphere of ambient-pressure, saturated steam while spraying hot water onto the barley in order to obtain a drained moisture of 70%-80%; draining; and drying to a moisture content of about 12% or less.

摘要翻译： 可以通过在至少等量的沸水（通常为1:1.5的大麦至水）中水合5至15分钟，然后在5分钟的时间段来烹饪快速烹饪的大麦产品。 它具有通过剪切压力值70顶部95磅/磅（优选75-90）测量的熟化纹理，并且类似于长烹饪大麦的外观。 该产品可以在没有任何扁平化或剥皮的情况下制备。 该过程包括：将珍珠大麦烹饪，将大麦的含水量提高至55％至65％; 使大麦进入环境压力饱和蒸汽的气氛，同时将热水喷洒到大麦上，以获得70％-80％的排水湿度; 排水 并干燥至约12％或更低的水分含量。

公开(公告)号：US06596335B1

公开(公告)日：2003-07-22

申请号：US09717447

申请日：2000-11-21

申请人： Chih-Yang G. Lo ,  Dominic J. Vellucci, Jr. ,  Donald L. Messick ,  Harold L. Peet ,  Mary M. Sole ,  Andrew E. McPherson ,  Jane L. MacDonald ,  Richard R. Leshik

发明人： Chih-Yang G. Lo ,  Dominic J. Vellucci, Jr. ,  Donald L. Messick ,  Harold L. Peet ,  Mary M. Sole ,  Andrew E. McPherson ,  Jane L. MacDonald ,  Richard R. Leshik

IPC分类号： A23L1187

CPC分类号： A23L9/12 ,  A23L7/196 ,  A23V2002/00 ,  A23V2250/5432 ,  A23V2250/5036 ,  A23V2250/5118

摘要： A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.

摘要翻译： 一种大米布丁配方，其掺入2-16％干重的中煮米饭，其通过超高温处理至少230°F进行处理，有效产生杀虫活性并生产具有 相对较低的微生物活性水平，适用于冷藏分配。 煮熟的中粒米更能耐受高温切割条件的UHT加工。 米饭在成品大米布丁产品中保持冷藏保存超过60天的柔软质感。