公开(公告)号：US5130153A

公开(公告)日：1992-07-14

申请号：US469525

申请日：1990-05-07

申请人： David McIlroy ,  Luc Jacops ,  Jef Kempen ,  Adrian Trim

发明人： David McIlroy ,  Luc Jacops ,  Jef Kempen ,  Adrian Trim

IPC分类号： A23B9/00 ,  A23L7/10 ,  A23L7/196

CPC分类号： A23L7/196 ,  A23L7/1975

摘要： According to the present invention, there is provided a process for par-boiling rice, comprising the steps of: (a) treating the rice with water at a temperature up to its boiling point to increase its water content to 17 to 28%; (b) steaming the soaked rice at a temperature from 100.degree. to 125.degree. C. to increase its water content to 19 to 30%; (c) heating the steamed rice, in a sealed vessel, under pressure and using dry heat, to a minimum temperature of approximately t.degree. C., wherein t=195-2.5 M and M is the moisture content of the steamed rice in %, for from 1 to 5 minutes; (d) reducing the pressure on the rice over a period of 1 to 10 minutes to atmospheric pressure, thereby allowing water to evaporate from the heated rice to reduce its temperature to approximately 100.degree. C. and its water content to 17 to 24%; and (e) drying the partially dried rice to microbiological stability. The product of the present invention has better consumer appeal than conventional par-boiled rice.

公开(公告)号：US06416802B1

公开(公告)日：2002-07-09

申请号：US09322657

申请日：1999-05-28

申请人： Yah Hwa E. Lin ,  Luc Jacops

发明人： Yah Hwa E. Lin ,  Luc Jacops

IPC分类号： A23L1182

CPC分类号： A23L7/196

摘要： The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferably by wet milling the rice to remove the bran, followed by drying. The wet milling results in a product with quick cooking properties, superior cook yield and eating properties. The mechanically manipulated wet rice can also be instantized after the wet flexing step to produce an instant rice. Accordingly, the invention provides quick cooking and instant rices obtainable by the claimed processes.

摘要翻译： 本发明提供了一种具有自然外观和口感平滑的快煮米饭的制备方法。 稻米是通过以大于17％至32％（重量）的水分含量机械操作湿稻而制备的，优选通过湿磨米除去麸皮，然后干燥。 湿研磨产生具有快速烹饪性能，优异的煮制产量和进食性能的产品。 机械操作的湿糯米也可以在湿弯曲步骤之后实现，以产生即食米。 因此，本发明提供了可由所要求保护的方法获得的快速烹饪和即时通道。

公开(公告)号：US20080014303A1

公开(公告)日：2008-01-17

申请号：US11773028

申请日：2007-07-03

申请人： Luc Jacops ,  Natasja Lemmens-Smink ,  Vincent Passard

发明人： Luc Jacops ,  Natasja Lemmens-Smink ,  Vincent Passard

IPC分类号： A23L1/064 ,  A23L3/32 ,  A23L3/3463

CPC分类号： C12Y301/01011 ,  A23L5/30 ,  A23L21/11 ,  A23V2002/00 ,  A23V2300/46

摘要： The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.

摘要翻译： 本发明涉及一种包装的，稳定的，胶凝的天然果实果肉，其中通过果胶甲基酯酶在超高压（UHP）条件下的作用，水果果肉的天然果胶已基本上脱甲氧基化。 还提供了一种制备包装的，环境稳定的天然水果产品的方法。