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公开(公告)号：US4729901A
公开(公告)日：1988-03-08
申请号：US907397
申请日：1986-09-15
申请人： Louis B. Rockland , Thomas M. Radke
发明人： Louis B. Rockland , Thomas M. Radke
摘要： A process for preparing canned legumes is disclosed. The process includes the steps of hydrating the legumes in a mixed salt solution for a period equal to about 7% to about 30% of the time necessary to render the legumes fully quick-cooking, where a quick-cooking legume is one that may be cooked for the table in boiling water in 20 minutes or less, and then retorting a hermetically sealed container of the hydrated legumes at a temperature of at least 220.degree. F. until the legumes are cooked and commercially sterilized. The hydrating solution contains sodium chloride and a buffer to maintain an alkaline pH, and may also include a chelating agent and a reducing agent.
摘要翻译： 公开了一种制备罐装豆类的方法。 该方法包括以下步骤：将混合盐溶液中的豆类保湿等于使豆类完全快速烹饪所需时间的约7％至约30％的时间，其中快速烹饪的豆类是可以是 在20分钟或更短时间内在沸水中煮熟，然后在至少220°F的温度下蒸煮水合豆类的密封容器，直到豆类被烹饪和商业消毒。 水合溶液含有氯化钠和保持碱性pH的缓冲液，还可以包括螯合剂和还原剂。
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公开(公告)号：US4159351A
公开(公告)日：1979-06-26
申请号：US873570
申请日：1978-01-30
CPC分类号： A23L11/01
摘要： Mixed bean salad is prepared by a process wherein different varieties of beans are independently rendered quick-cooking and then independently precooked for a period of time sufficient to remove extractable pigments therefrom. The precooked beans, again independently, are cooled rapidly and then mixed together in a marinating liquid. Finally, the beans are finish-cooked in the marinating liquid.
摘要翻译： 混合豆沙拉是通过一种方法制备的，其中不同品种的豆独立地进行快速烹饪，然后独立地预煮一段时间，足以从其中除去可萃取的颜料。 预先煮熟的豆子再次独立地冷却，然后在腌制液体中混合在一起。 最后，豆子在腌制液中完成。
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公开(公告)号：US5132128A
公开(公告)日：1992-07-21
申请号：US686810
申请日：1991-04-17
申请人： Louis B. Rockland
发明人： Louis B. Rockland
CPC分类号： A23G3/343 , A23G9/322 , A23G2200/00 , A23G2200/06 , Y10S426/804
摘要： A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered cellulose bulking agent, a non-heat thinning gum cellulose bulking agent, high fructose corn syrup, a humectant and certain trace food additive amounts less than about 0.5%.
摘要翻译： 具有小于0.84水分活性的低卡路里，低酸（pH大于4.6）的甜点顶部，并且包含角叉菜胶，（胶凝和粘度控制）粉末状纤维素填充剂的混合物，非热稀释的胶质纤维素膨胀 代谢剂，高果糖玉米糖浆，保湿剂和某些微量食品添加剂的含量小于约0.5％。
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4.发明授权
公开(公告)号：US4124727A
公开(公告)日：1978-11-07
申请号：US789375
申请日：1977-04-20
申请人： Louis B. Rockland , Thomas M. Radke
发明人： Louis B. Rockland , Thomas M. Radke
摘要： Novel food products are prepared from legume seeds by (a) treating the seeds to render them quick-cooking, (b) cooking the seeds and mashing them, (c) combining the cooked and mashed seeds with methionine-containing ingredients such as cereal grain flours, oil seeds, oil seed flours, and the like, (d) adding water to the mixture to form a dough, (e) extruding the dough into sheets, (f) cutting the sheets into pieces, and (g) frying the pieces in edible oil.
摘要翻译： 通过（a）处理种子以使其快速烹饪，（b）烹饪种子和糖化它们，（c）将煮熟的和捣碎的种子与含有蛋氨酸的成分如谷物颗粒混合，从豆科植物种子制备新的食品 面粉，油籽，油籽面粉等，（d）向混合物中加入水以形成面团，（e）将面团挤出成片，（f）将片材切成块，和（g） 食用油片。
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