公开(公告)号：US5120559A

公开(公告)日：1992-06-09

申请号：US770345

申请日：1991-10-03

申请人： Syed S. H. Rizvi ,  Steven Mulvaney

发明人： Syed S. H. Rizvi ,  Steven Mulvaney

IPC分类号： A21C3/04 ,  A21C11/16 ,  A21D8/00 ,  A21D8/02 ,  A23L1/18 ,  A23P1/12 ,  A23P1/14

CPC分类号： A21D8/02 ,  A21C11/16 ,  A23L7/17 ,  A23P30/34

摘要： A supercritical fluid such as CO.sub.2 is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an extruder/cooker where it is subjected to high cooking temperatures, which may be on the order of 120.degree. C. The cooked dough is conveyed through an optional steam vent section and is cooled to a temperature of usually less than 100.degree. C. to prevent puffing of the extruded product by the conversion of water to steam. Supercritical CO.sub.2 is injected into the cooked and cooled dough, and under the pressure conditions existing in the extruder, the CO.sub.2 dissolves into the water phase of the dough. Since the conditions within the extruder are either subcritical or near-critical, various flavors, colorants, or other materials soluble in and carried by the supercritical CO.sub.2 are deposited and mixed into the dough before exiting the extruder. The dissolved CO.sub.2 then expands the product after exiting the die at the outlet of the extruder, resulting in a product with many regularly-shaped, unconnected pores and a smooth outer skin. Part of the injected CO.sub.2 can be vented off before the die to control the expansion of the extrudate.

摘要翻译： 将超临界流体如CO 2在压力下注入到挤出机中的完全熟化的面团中。 制备面团并在用水和蒸汽预处理之后，被供应到挤出机/炊具，在那里经受高的烹饪温度，其可以在120℃左右。煮熟的面团通过可选的蒸气通风口 并冷却至通常低于100℃的温度，以防止通过将水转化成蒸汽来挤出产品的膨化。 将超临界CO 2注入煮熟和冷却的面团中，并且在挤出机中存在的压力条件下，CO 2溶解到生面团的水相中。 由于挤出机内的条件是亚临界的或接近临界的，因此在离开挤出机之前，将可溶于超临界CO 2并携带的各种香料，着色剂或其它物质沉积并混合到面团中。 然后，溶解的CO 2在挤出机出口处离开模具后使产品膨胀，产生具有许多规则形状，未连接孔和平滑外皮的产品。 注入的二氧化碳的一部分可以在模具之前排出，以控制挤出物的膨胀。

公开(公告)号：US06623781B2

公开(公告)日：2003-09-23

申请号：US10255085

申请日：2002-09-26

申请人： Syed S. H. Rizvi ,  Randall L. Brandsma

发明人： Syed S. H. Rizvi ,  Randall L. Brandsma

IPC分类号： A23L200

CPC分类号： A23C9/1422 ,  A23C19/0285 ,  A23C19/053

摘要： Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.

摘要翻译： 脱脂乳的微过滤与过程中的pH降低相结合进行，以提供可用于干酪制备的滞留物，其浓缩至浓度为7x12x的浓度因子，并且含有奶酪所需的钙与总蛋白的比例， 以及含有40-80％的正在加工的脱脂乳的乳清蛋白的渗透物，它是高度功能性的，通常含有很少或不含酪蛋白。 可以获得含有不含可测量脂肪或酪蛋白且不含糖巨肽，凝乳酶或起始培养物的高功能乳清蛋白的组合物; 公开含有该组合物的水果饮料。

公开(公告)号：US06485762B1

公开(公告)日：2002-11-26

申请号：US09593770

申请日：2000-06-14

申请人： Syed S. H. Rizvi ,  Randall L. Brandsma

发明人： Syed S. H. Rizvi ,  Randall L. Brandsma

IPC分类号： A23C912

CPC分类号： A23C9/1422 ,  A23C19/0285 ,  A23C19/053

摘要： Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Mozzarella cheese is made by admixing the retentate with milkfat, forming a homogenous cheesemilk, adding acidulant and/or starter culture, adding rennet, cubing, heating, draining drainable whey and forming the final cheese.

摘要翻译： 脱脂乳的微过滤与过程中的pH降低相结合进行，以提供可用于干酪制备的滞留物，其浓缩至浓度为7x12x的浓度因子，并且含有奶酪所需的钙与总蛋白的比例， 以及含有40-80％的正在加工的脱脂乳的乳清蛋白的渗透物，它是高度功能性的，通常含有很少或不含酪蛋白。 通过将残留物与乳脂混合，形成均匀的芝士麦汁，加入酸化剂和/或起始培养物，加入凝乳酶，立方体，加热，排出可排出的乳清并形成最终的乳酪，制成莫干雷乳酪。

公开(公告)号：US5417992A

公开(公告)日：1995-05-23

申请号：US209255

申请日：1994-03-14

申请人： Syed S. H. Rizvi ,  Steven Mulvaney

发明人： Syed S. H. Rizvi ,  Steven Mulvaney

IPC分类号： A21C1/00 ,  A21D8/02 ,  A21D13/00 ,  A23L1/00 ,  A23L1/164 ,  A23L1/18 ,  A23P1/12 ,  A23P1/14 ,  A21D8/00 ,  A23P1/00

CPC分类号： A21D13/0038 ,  A21C1/003 ,  A21D8/02 ,  A23L7/122 ,  A23L7/17 ,  A23P30/25 ,  A23P30/34

摘要： A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO.sub.2 is injected to provide proofing of the product. Rising of the dough is produced by a combination of hydrodynamic expansion of air bubbles and diffusion of CO.sub.2 into said bubbles as the dough is extruded through an exit die, without the need for yeast. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder, to provide a continuous process for producing a coextruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow center of the product. Also, controlled acid hydrolysis of the starches in the dough may be used to produce reducing sugars that add desirable flavor to the final product.

摘要翻译： 公开了使用超临界流体挤出制造面包和面包状产品的连续方法和设备。 该方法在面团混合器和挤出机中进行，其中注入超临界CO 2以提供产品的校样。 面团的上升通过气泡的流体动力学膨胀和CO 2向所述气泡的扩散的组合产生，因为面团通过出口模挤出，而不需要酵母。 可以通过位于挤出机内的共挤出机将填料材料引入挤压产品的芯中，以提供连续的生产共挤出填充产品的方法，所述共挤出的填充产品由完全煮熟的基于谷物的外芯填充，其中可填充的填充物注入到 空心中心的产品。 此外，可以使用面团中的淀粉的受控酸水解来生产还原糖，从而对最终产品增加理想的味道。

公开(公告)号：US4543735A

公开(公告)日：1985-10-01

申请号：US496542

申请日：1983-05-20

申请人： Syed S. H. Rizvi

发明人： Syed S. H. Rizvi

IPC分类号： A23L3/40 ,  F26B5/04 ,  F26B25/22

CPC分类号： F26B25/225 ,  A23L3/40 ,  F26B5/04

摘要： Disclosed herein is an accelerated method of achieving a desired moisture content or water activity in a standard sample of biomaterial comprising the steps of (a) placing the sample in the headspace of an equilibration chamber; (b) establishing in the headspace an atmosphere of 100% or approximately 0% relative humidity; (c) exposing the sample in the headspace to the atmosphere for a predetermined length of time to achieve the desired moisture content or water activity, this length of time having been predetermined by the use of a previously prepared curve which has been prepared using corresponding samples under the same conditions in the same equilibration chamber; and (d) removing the sample from the chamber at the conclusion of the predetermined length of time when the sample has not reached an equilibrium with the humidity in the atmosphere in the chamber. Apparatus for practicing the method is also disclosed.

摘要翻译： 本文公开了一种在生物材料的标准样品中实现所需水分含量或水活性的加速方法，包括以下步骤：（a）将样品置于平衡室的顶部空间中; （b）在顶空建立100％或大约0％相对湿度的气氛; （c）将顶部空间中的样品暴露于大气中预定的时间长度以达到所需的水分含量或水的活度，这段时间已经通过使用相应样品制备的预先制备的曲线预先确定 在相同条件下在同一平衡室中; 以及（d）当样品尚未达到与室内的气氛中的湿度平衡时，在预定时间长度结束时，从室中取出样品。 还公开了用于实施该方法的装置。

公开(公告)号：US4512182A

公开(公告)日：1985-04-23

申请号：US498386

申请日：1983-05-26

申请人： Syed S. H. Rizvi ,  Patricia W. Gossett

发明人： Syed S. H. Rizvi ,  Patricia W. Gossett

IPC分类号： G01N25/02 ,  G01N33/02 ,  G01N33/08

CPC分类号： G01N33/08

摘要： An apparatus and method for continuously measuring the coagulation, gelation, denaturation or other related phase transition process of food components and related biomaterials utilizing a single sample by sensing the force generated by the sample during the coagulation, gelation, denaturation or other related phase transition process thereof. A force sensing device including a sample engaging probe is provided. As the phase transition of the sample progresses, the increasing solid phase of the gelled matrix surrounds the probe and results in a continuous increase in the pressure exerted by the matrix on the probe. This force is believed to correlate with the strength of the matrix as phase transition progresses. The increased force is then measured and recorded.

摘要翻译： 一种用于连续测量食物组分和相关生物材料的凝结，凝胶化，变性或其他相变过程的装置和方法，其通过在凝结，凝胶化，变性或其它相关相变过程中感测样品产生的力，利用单个样品 其中。 提供了包括样品接合探针的力感测装置。 随着样品的相变进行，凝胶化基质的固相增加包围探针，并导致基质在探针上施加的压力的连续增加。 当相变进行时，该力被认为与矩阵的强度相关。 然后测量和记录增加的力。

公开(公告)号：US20110014328A1

公开(公告)日：2011-01-20

申请号：US12824277

申请日：2010-06-28

申请人： Syed S. H. RIZVI ,  Khanitta MANOI

发明人： Syed S. H. RIZVI ,  Khanitta MANOI

IPC分类号： A23J3/08 ,  A23J1/20 ,  A23D7/02 ,  A23L1/24 ,  G01N33/02

CPC分类号： A23D7/0053 ,  A23D7/0056 ,  A23J3/08 ,  A23J3/26 ,  A23L29/10 ,  A23L33/19 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2200/228 ,  A23V2300/16 ,  A23V2300/44 ,  A23V2250/54252 ,  A23V2250/5118 ,  A23V2200/244

摘要： The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.

摘要翻译： 本发明涉及具有增强的功能性质的组织化乳清蛋白组合物，其包括例如增强的增粘性能，增强的乳化性能和/或增强的胶凝性能。 在一个实施方案中，组织化的乳清蛋白组合物是衍生自乳清蛋白的超临界流体挤出产物。 本发明还涉及一种制备组织化乳清蛋白组合物的方法，其中该方法涉及超临界流体挤出方法。 本发明还涉及含有纹理化乳清蛋白组合物的各种产品。

公开(公告)号：US5925398A

公开(公告)日：1999-07-20

申请号：US840314

申请日：1997-04-11

申请人： Syed S. H. Rizvi ,  Archna Shukla ,  Jaruk Srikiatden

发明人： Syed S. H. Rizvi ,  Archna Shukla ,  Jaruk Srikiatden

IPC分类号： A23C19/068 ,  A23C19/082 ,  A23C19/06

CPC分类号： A23C19/0684 ,  A23C19/082

摘要： A method of making processed mozzarella cheese that does not require any aging or refrigeration during storage is disclosed herein. This is accomplished by dicing cheese curd, adding emulsifier, and thermomechanically treating in an extruder to stretch and cook the curd. Fresh processed mozzarella cheese having functionality similar to the aged mozzarella cheese is achieved by addition of emulsifier to soften casein and inputting sufficient mechanical energy to establish the appropriate fibrous structure. Longer shelf-life and storage without refrigeration is achieved by application of suitable time-temperature combination to inactivate proteolytic enzymes and microorganisms.

摘要翻译： 本文公开了一种在贮存期间不需要任何老化或制冷的制造加工的莫萨里拉干酪的方法。 这通过切片干酪凝乳，加入乳化剂和在挤出机中进行热机械处理来拉伸和煮制凝乳来实现。 通过加入乳化剂来软化酪蛋白并输入足够的机械能以建立适当的纤维结构，实现了与老化的麦芽干酪干酪相似的新鲜加工的莫萨里拉乳酪。 通过应用合适的时间 - 温度组合来灭活蛋白水解酶和微生物，实现更长的保质期和无冷藏的储存。