公开(公告)号：US4794016A

公开(公告)日：1988-12-27

申请号：US48707

申请日：1987-05-12

申请人： Manoj K. O. Shah ,  Arthur H. Cohee, Jr. ,  Joseph D. Burke ,  Gary F. Greenwald

发明人： Manoj K. O. Shah ,  Arthur H. Cohee, Jr. ,  Joseph D. Burke ,  Gary F. Greenwald

IPC分类号： A23L7/196 ,  A23L1/182

CPC分类号： A23L7/1963

摘要： The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of -20 m+80 m and is applied in amounts up to 2% by weight of the instant rice.

摘要翻译： 本发明教导了一种通过在即时米粉干燥之前通过包覆熟米来减少即食米饭中的倾倒的方法，所述即时米粒具有-20m + 80m的造粒，并且以高达2％的量施用， 的即时米饭。

公开(公告)号：US4769247A

公开(公告)日：1988-09-06

申请号：US915170

申请日：1986-10-03

申请人： Joan R. Rothenberg ,  Hector V. Ramos ,  Kenneth W. Fagan, Jr. ,  David L. Smith ,  Gary F. Greenwald

发明人： Joan R. Rothenberg ,  Hector V. Ramos ,  Kenneth W. Fagan, Jr. ,  David L. Smith ,  Gary F. Greenwald

IPC分类号： A23L1/00 ,  A23L1/16 ,  A23L1/162

CPC分类号： A23L7/109 ,  A23P20/12

摘要： The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant pasta and sauce dish comprising preheating pasta followed by conveying the pre-heated pasta to a rotating coating reel then applying a first layer of melted fat to the pasta into the rotating coating reel and contacting the fat coated pasta with dry ingredients then applying a second and third layer of fat to the spice coated pasta and finally adding vegetable inlays to the fat coated pasta and cool for packaging.

摘要翻译： 本发明涉及制备非分离，自由流动的干燥速溶面食和酱汁的连续方法，其包括预热面食，然后将预热的面食输送到旋转的涂覆卷轴，然后施加第一层熔融的脂肪 将面食转入旋转的涂覆卷轴并将脂肪涂布的面食与干燥成分接触，然后将第二和第三层脂肪施加到香料涂布的面食上，最后将添加蔬菜嵌体加入到脂肪涂布的面食中并冷却以进行包装。