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    Process for the production of flavoured pastas
    3.
    发明授权
    Process for the production of flavoured pastas 失效
    生产挥发性有机物的方法

    公开(公告)号：US5211977A

    公开(公告)日：1993-05-18

    申请号：US721155

    申请日：1991-06-26

    申请人： Thomas W. Hauser ,  Jurg Lechthaler

    发明人： Thomas W. Hauser ,  Jurg Lechthaler

    IPC分类号： A23L7/109

    CPC分类号： A23L7/109

    摘要： Dried pastas having a flavoring agent incorporated therein in an amount of at least 3% by weight are prepared by first mixing a ground starchy product, a starch, an emulsifier, a gelling agent, a flavoring agent, and softened water. The mixture then is extrusion-cooked and extruded to provide an extrusion-cooked, shaped pasta. The cooked, shaped pasta is contacted with an aqueous calcium solution and then dried.

    摘要翻译： 通过首先混合磨碎的淀粉质产物，淀粉，乳化剂，胶凝剂，调味剂和软化水来制备其中加入至少3重量％量的调味剂的干面食。 然后将混合物挤压熟化并挤出以提供挤压熟的形状的面食。 将煮熟的成形面食与钙水溶液接触，然后干燥。

    Process of preparing a gelled pasta product
    5.
    发明授权
    Process of preparing a gelled pasta product 失效
    制备凝胶面食产品的方法

    公开(公告)号：US4544563A

    公开(公告)日：1985-10-01

    申请号：US526429

    申请日：1983-08-25

    申请人： Jurg Lechthaler

    发明人： Jurg Lechthaler

    IPC分类号： A23L7/109 ,  A23L19/12 ,  A23L29/256 ,  A23L1/04 ,  A21D8/00

    CPC分类号： A23L19/13 ,  A23L29/256 ,  A23L7/109

    摘要： The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing from 35 to 55% of water, the dough is gelatinized by heating and kneading under pressure, is then cooled to a temperature below 100.degree. C., extruded in the form of pasta, and the pasta is brought into contact with water containing a cation which forms a gel with the ionic gelling agent, and is dried. The pasta produced may be based on rice or maize alone.

    摘要翻译： 本发明涉及通过糊化，挤出和干燥来生产基于淀粉物质的面食的方法。 将淀粉状材料的面粉或粗面粉与软水和离子胶凝剂混合以获得含有35至55％的水的面团，将面团通过加压和捏合在压力下凝胶化，然后冷却至低于100℃ 以面食的形式挤出，并将面食与含有与离子胶凝剂形成凝胶的阳离子的水接触，并干燥。 所生产的面食可能仅基于大米或玉米。

    Process for extruding pastas
    6.
    发明授权
    Process for extruding pastas 失效
    挤压面食的方法

    公开(公告)号：US5139806A

    公开(公告)日：1992-08-18

    申请号：US738177

    申请日：1991-07-30

    申请人： Thomas W. Hauser ,  Jurg Lechthaler

    发明人： Thomas W. Hauser ,  Jurg Lechthaler

    IPC分类号： A21C11/16 ,  A23L7/109 ,  A23P30/20

    CPC分类号： A21C1/06 ,  A23L7/109 ,  A23L7/111 ,  A23P30/20

    摘要： A pasta is prepared by mixing particulate cereal semolina, which has a particle size of less than 300 .mu.m, with water in amounts so that the semolina-water mixture has a water content of from 30% to 35% by weight, and then the moistened semolina is kneaded and then extruded. The mixing, kneading and extrusion is carried out in an extrusion unit which has two identical parallel screws which rotate in the same direction. The temperature of the product which is mixed, kneaded and extruded is maintained below 55.degree. C.

    摘要翻译： 通过将颗粒状小于300μm的颗粒状谷粒粗粒面与水混合，使粗粉 - 水混合物的含水量为30〜35重量％，制成面食， 将浸湿的粗面粉混合，然后挤出。 混合，捏合和挤出在具有沿相同方向旋转的两个相同的平行螺钉的挤出单元中进行。 将混合，捏合和挤出的产品的温度保持在55℃以下