公开(公告)号：US5362503A

公开(公告)日：1994-11-08

申请号：US977594

申请日：1992-11-17

申请人： Josef Burri ,  Pierre Nicod

发明人： Josef Burri ,  Pierre Nicod

IPC分类号： A23B7/022 ,  A23B7/155 ,  A23L19/00 ,  A23B7/10

CPC分类号： C12Y301/01014 ,  A23B7/022 ,  A23B7/155 ,  A23L19/03 ,  C12Y302/01014 ,  C12Y302/01015

摘要： Dried fruits are treated by contacting and incubating them with a glycerol solution containing a carbohydrase enzyme in an amount of 0.05 to 0.5 parts enzyme by weight per 100 parts fruit at a temperature of from 40.degree. C. to 60.degree. C. for a time sufficient so that the fruit absorbs at least 10% by weight glycerol. The carbohydrase enzyme is inactivated and the incubated fruit is dried so that the fruit has a water activity of from 0.25 to 0.40.

摘要翻译： 将干果通过与含有糖酶的甘油溶液接触并孵育，所述甘油溶液的量为每100份水果中的重量百分数为0.05至0.5份，温度为40至60℃，时间足够 使得果实吸收至少10重量％的甘油。 将糖酶酶灭活，并将孵化的水果干燥，使得水果的水活度为0.25至0.40。

公开(公告)号：US6136365A

公开(公告)日：2000-10-24

申请号：US226247

申请日：1999-01-07

申请人： Josef Burri

发明人： Josef Burri

IPC分类号： A23L1/10 ,  A23L1/164 ,  A23L1/168 ,  A23L1/18 ,  A23B4/03 ,  A23B4/044

CPC分类号： A23L7/17 ,  A23L7/115 ,  A23L7/117 ,  A23L7/143 ,  A23L7/197 ,  A23L7/1975 ,  A23L7/198

摘要： A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250.degree. C. for about 2 sec to 60 min. Also provided is a process for preparing a comminuted oat material wherein the comminuted oat material is prepared by pre-oxidizing oat groats, bran, flakes or flour, especially dehulled, steamed and kilned oat groats, flakes or flour. The use of pre-oxidized comminuted oat material to produce an oat containing cereal product results in an oat containing cereal product having improved stability.

摘要翻译： 一种通过在约100至250℃下热处理包含预氧化粉碎的燕麦材料的混合物约2秒至60分钟来制备含有谷物产品的燕麦，其具有改进的稳定性。 还提供了一种制备粉碎的燕麦材料的方法，其中粉碎的燕麦材料通过预氧化燕麦，麸皮，薄片或面粉，特别是脱壳，蒸和腌制的燕麦粒，薄片或面粉来制备。 使用预氧化粉碎的燕麦材料生产含谷物的燕麦产生含有改善的稳定性的含谷物的燕麦。

公开(公告)号：US20060204634A1

公开(公告)日：2006-09-14

申请号：US11383355

申请日：2006-05-15

申请人： Pierre Wuersch ,  Josef Burri

发明人： Pierre Wuersch ,  Josef Burri

IPC分类号： A23L2/38

CPC分类号： A23L2/66 ,  A23G1/56 ,  A23G2200/06 ,  A23L2/39 ,  A23L2/52 ,  A23L7/115 ,  A23L33/175 ,  A23L33/21 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5106 ,  A23V2250/5034

摘要： A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 μm. When dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa.s but which rapidly develops a final viscosity of above about 1000 mPa.s at body temperature.

摘要翻译： 能够逐渐增加液体粘度的饮料粉末。 饮料粉末含有含有β-葡聚糖的糊化谷物部分的颗粒。 颗粒的粒径小于约350μm。 当溶解在液体中以提供具有约0.4重量％至约1.5重量％的β-葡聚糖浓度的饮料时，饮料粉末逐渐增加饮料的粘度，使得在室温下约15分钟后，饮料具有 粘度低于约350mPa.s，但在体温下快速形成高于约1000mPa.s的最终粘度。

公开(公告)号：US06500480B1

公开(公告)日：2002-12-31

申请号：US09671605

申请日：2000-09-28

申请人： Josef Burri ,  Claude Guex

发明人： Josef Burri ,  Claude Guex

IPC分类号： A23L1164

CPC分类号： A23L33/22 ,  A23L7/126 ,  A23L29/238

摘要： The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.

摘要翻译： 本发明涉及含有车前子壳的中间产物和制备中间产物的方法。 含有车前草的中间产物含有约84至96％的欧车前壳，至多约8％的油或脂肪，至多约10％的谷物麸，至多约10％的植物粘合剂 ，最多约1.5％的抗氧化稳定剂。 本发明还涉及含有含有中间产物的欧车前壳的即食谷物产品和用于制备即食谷物产品的方法。

公开(公告)号：US5916612A

公开(公告)日：1999-06-29

申请号：US798293

申请日：1997-02-07

申请人： Sabine Gahot Bonnasse ,  Josef Burri ,  Osvlado Geromini ,  Ernst Heck ,  Ernst H. Reimerdes ,  Dhan Pal Sirohi

发明人： Sabine Gahot Bonnasse ,  Josef Burri ,  Osvlado Geromini ,  Ernst Heck ,  Ernst H. Reimerdes ,  Dhan Pal Sirohi

IPC分类号： A23D9/02 ,  A23D9/05 ,  A23L1/00 ,  A23L1/48 ,  A23P1/00 ,  A23P1/02 ,  A23P1/06 ,  A23P1/12

CPC分类号： A23D9/05 ,  A23P10/20 ,  A23P10/22 ,  A23P10/25

摘要： A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further edible carbohydrate and/or protein powder materials are mixed with the first mixture to obtain a second mixture which is powdery or dough-like and that mixture is formed into granules by moistening and particle-to-particle contacting, and then the granules are dried.

摘要翻译： 用于制备速溶食品的颗粒状食品通过将油或脂肪与可食用的碳水化合物和/或蛋白质粉末材料混合以获得第一混合物，然后再将可食用的碳水化合物和/或蛋白质粉末材料与第一混合物混合 以获得粉状或面团状的第二混合物，并通过润湿和颗粒与颗粒的接触将混合物形成颗粒，然后将颗粒干燥。

公开(公告)号：US5002790A

公开(公告)日：1991-03-26

申请号：US340850

申请日：1989-04-20

申请人： Josef Burri ,  Manfred P. Graf ,  Pierre Lambelet ,  Jurg Loeliger

发明人： Josef Burri ,  Manfred P. Graf ,  Pierre Lambelet ,  Jurg Loeliger

IPC分类号： A23B9/00 ,  A23B9/26 ,  A23L1/164 ,  A23L3/34 ,  A23L3/3463

CPC分类号： A23B9/26 ,  A23L3/3463 ,  A23L7/135

摘要： To protect a dry food against oxidation, vanillin is added to it in a quantity of 5 to 5000 .mu.g vanillin per g food dry matter.

摘要翻译： 为了保护干粮免受氧化，向其中加入5至5000μg香草醛/ g食物干物质的香草醛。

公开(公告)号：US07754270B2

公开(公告)日：2010-07-13

申请号：US11383355

申请日：2006-05-15

申请人： Pierre Wuersch ,  Josef Burri

发明人： Pierre Wuersch ,  Josef Burri

IPC分类号： A23L2/00

CPC分类号： A23L2/66 ,  A23G1/56 ,  A23G2200/06 ,  A23L2/39 ,  A23L2/52 ,  A23L7/115 ,  A23L33/175 ,  A23L33/21 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5106 ,  A23V2250/5034

摘要： A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 μm. When dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa·s but which rapidly develops a final viscosity of above about 1000 mPa·s at body temperature.

摘要翻译： 能够逐渐增加液体粘度的饮料粉末。 饮料粉末含有含有葡聚糖的糊化谷物部分的颗粒。 颗粒具有小于约350μm的粒度。 当溶解在液体中以提供具有约0.4重量％至约1.5重量％的葡聚糖浓度的饮料时，饮料粉末逐渐增加饮料的粘度，使得在室温下约15分钟后，饮料具有 粘度低于约350mPa·s，但在体温下快速形成高于约1000mPa·s的最终粘度。