Apparatus and method for manufacturing molded processed food
    1.
    发明申请
    Apparatus and method for manufacturing molded processed food 审中-公开
    用于制造模制加工食品的装置和方法

    公开(公告)号:US20050276895A1

    公开(公告)日:2005-12-15

    申请号:US11152785

    申请日:2005-06-15

    摘要: An apparatus and method for manufacturing molded processed food are provided which can manufacture planar molded processed food having both non-dense and dense states and heterogeneous eating texture. The apparatus comprises a mold mechanism 5 comprising an upper mold 3 and a lower mold 5, a rotation mechanism 4 for rotating at least one of the upper mold 3 and lower mold 5 around a rotation shaft 2 which is perpendicular to a mounting surface 11 of the lower mold 5, and a first moving mechanism 6 for moving the upper mold 3 in closer and separated directions to/from the lower mold 5.

    摘要翻译: 提供一种用于制造模制加工食品的设备和方法,其可以制造具有非致密和致密状态的平面模制加工食品和异质进食纹理。 该装置包括:模具机构5,其包括上模具3和下模具5;旋转机构4,用于使上模具3和下模具5中的至少一个围绕旋转轴2旋转,旋转轴2垂直于安装表面11 下模具5,以及用于使上模具3沿更靠近和分离的方向移动到/离开下模具5的第一移动机构6。

    Enzyme preparations and process for producing noodles
    3.
    发明授权
    Enzyme preparations and process for producing noodles 有权
    酶制剂和生产面条的过程

    公开(公告)号:US06432458B1

    公开(公告)日:2002-08-13

    申请号:US09285749

    申请日:1999-04-05

    IPC分类号: A21D200

    CPC分类号: A23L7/111 A23L29/06

    摘要: A process for producing noodles, which includes using (1) a transglutaminase and (2) a carbonate and/or a reducing agent, and optionally, a protein partial hydrolyzate, in addition to starting materials such as cereal flour as the main starting material, whereby noodles of which the texture is improved by imparting a good balance between firmness and glutinousness to ordinary noodles of which functions such as convenience, restorability, shelf stability and the like are required, are provided.

    摘要翻译: 一种生产面条的方法,其包括使用(1)转谷氨酰胺酶和(2)碳酸盐和/或还原剂,以及任选的蛋白质部分水解产物,除了起始材料如谷物粉作为主要原料, 需要通过赋予其坚固性和糯性之间的良好平衡来提高纹理的面条,其中功能性如便利性,可恢复性,保存稳定性等的普通面条。

    Method for producing noodles
    7.
    发明授权
    Method for producing noodles 失效
    生产面条的方法

    公开(公告)号:US06403127B1

    公开(公告)日:2002-06-11

    申请号:US09058132

    申请日:1998-04-10

    IPC分类号: A21D200

    摘要: A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and glutinosity for a long period of time, even after having been boiled and acid-processed or retorted. A composition and a dough mixture that include transglutaminase and gliadin or glutenin are also described.

    摘要翻译: 提供了一种生产弹性和糯米面条的方法,其包括向谷物中加入转谷氨酰胺酶和麦醇溶蛋白或麦谷蛋白。 即使在煮沸和酸化处理或蒸煮后,面条长时间保持原有的弹性和粘稠度。 还描述了包括转谷氨酰胺酶和麦醇溶蛋白或谷蛋白的组合物和面团混合物。