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公开(公告)号：US4394397A
公开(公告)日：1983-07-19
申请号：US308071
申请日：1981-10-02
摘要： A process for producing instant-cooking pasta products such as noodles, spaghetti, macaroni and the like having a porous, cellular structure which enables the products to be rehydrated for consumption within a short period of time, and which exhibit good integrity, firm texture, and desirable flavor upon rehydration. A blend containing a major proportion by weight of a farinaceous starch-containing ingredient, such as semolina, and lesser amounts of gluten, microcrystalline cellulose and an edible vegetable oil is introduced into an extrusion cooker together with a sufficient amount of water to provide an expandable mixture. The mixture is subjected to severe mechanical working at elevated temperatures and pressure to rapidly cook the mixture, causing gelatinization of the starch and thermosetting of the gluten, and is extruded through a plurality of die orifices into the atmosphere. Upon extrusion, the pasta expands forming a pasta product having a porous cellular structure, which is subsequently dried to a maximum moisture content of about 10%. Due to the porous cellular structure of the product, it is readily rehydrated by contact with hot water for a short period of time. Because of the combination of ingredients used, the product, upon rehydration, has good integrity and firm texture without becoming pasty or sticky.
摘要翻译： 一种具有多孔细胞结构的面条，意大利面，通心面等的即食面食制品的制造方法，能够使产品在短时间内被再水合消费，具有良好的完整性，坚固的质感， 并且在再水合时具有所需的味道。 将含有主要重量比例的含有含淀粉淀粉的成分（例如粗面粉）和较少量的麸质，微晶纤维素和可食用植物油的混合物与足够量的水一起引入挤压炊具中以提供可膨胀的 混合物。 混合物在升高的温度和压力下进行严格的机械加工，以快速煮熟混合物，引起淀粉凝胶化和麸质的热固化，并通过多个模孔被挤出到大气中。 在挤出时，面食膨胀形成具有多孔多孔结构的面食产品，随后将其干燥至约10％的最大含水量。 由于产品的多孔细胞结构，它很容易通过与热水接触短时间再水化。 由于所使用的成分的组合，产品在补液时具有良好的完整性和坚固的质感，而不会变得糊状或粘稠。
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公开(公告)号：US4262027A
公开(公告)日：1981-04-14
申请号：US32626
申请日：1979-04-23
CPC分类号： A23B4/12 , A23B4/16 , A23L13/422 , A23L13/52
摘要： A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4.6 or below under conditions which prevent acid denaturation of the protein matrix of the emulsion prior to cooking of the emulsion, to thereby prevent breaking of the emulsion and separation of fat in the product. An edible acidogen is incorporated in the emulsified meat mix in an amount sufficient to reduce the pH of the emulsion to 4.6 or below by the time cooking of the emulsion is completed. Denaturation of the protein in the meat emulsion prior to cooking of the emulsion is prevented by incorporating in the emulsion a water soluble hydrocolloid with the acidogen or by the addition of an acidogen which is encapsulated with a material which delays formation of acid until cooking of the emulsion. After cooking, the acidified, set emulsion is combined with other foods having an equilibrium pH of 4.6 or below in suitable containers and heat processed under conditions sufficient to destroy acid tolerant microorganisms, such as 212.degree. F. for 10 to 15 minutes, to provide a commercially sterile, canned, meat-containing product. The relatively mild heat processing conditions used do not adversely affect the taste, texture, color or appearance of the meat or other ingredients of the product.
摘要翻译： 一种生产肉糜产品的方法，其在烹饪乳液之前在防止乳液的蛋白质基质酸变性的条件下，在达到4.6或更低的平衡pH值的条件下均匀酸化，从而防止乳液破裂， 分离产品中的脂肪。 将乳化肉混合物中的食用酸源以足以将乳液的pH降低至4.6以下的量加入乳化剂的烹饪时间。 在乳液烹调之前，通过在乳液中掺入水溶性水胶体与酸原或通过加入酸性原料来防止在乳液烹调前的肉糜中的蛋白质的变性，所述酸源用延迟形成酸的材料包封直到烹饪 乳液。 烹饪后，将酸化的乳液与平均pH为4.6以下的其他食品在合适的容器中合并，并在足以破坏耐酸性微生物如212°F的条件下热处理10至15分钟，以提供 一种商业上无菌的罐装肉类产品。 使用的相对温和的热处理条件不会对产品的肉或其他成分的味道，质地，颜色或外观产生不利影响。
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公开(公告)号：US4045589A
公开(公告)日：1977-08-30
申请号：US697837
申请日：1976-06-21
CPC分类号： A23C11/10
摘要： A stable, dry, non-dairy fat emulsion product suitable for use as a coffee whitener is prepared without the use of protein by incorporating a chemically modified dextrinized starch having a lipophilic character in the formulation. The chemically modified starch is included in an aqueous emulsion containing fat or oil and a conventional emulsifier to stabilize the emulsion through the drying step so that upon reconstitution in coffee a stable emulsion is formed. The pH of the liquid emulsion must be controlled in order for the chemically modified starch to be effective in stabilizing the emulsion through the drying step. A buffering agent is mixed with the dried emulsion to improve the taste of coffee whitened with the dried emulsion.
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