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公开(公告)号：US06706298B1
公开(公告)日：2004-03-16
申请号：US09553643
申请日：2000-04-20
申请人： Maria Dolores Martinez-Serna Villagran , Joan Carol Wooten , Eileen Marie Boyle , Jianjun Li , Donald Ray Patton , Srinivas Achanta
发明人： Maria Dolores Martinez-Serna Villagran , Joan Carol Wooten , Eileen Marie Boyle , Jianjun Li , Donald Ray Patton , Srinivas Achanta
IPC分类号： A23L12165
摘要： A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled.
摘要翻译： 一种制备脱水水果，蔬菜和块茎，特别是马铃薯产品的方法。 该方法的步骤包括：将整个生食物或切片或原始可食用产品的煮沸时间足以部分烹调淀粉并软化可食用食品的组织; 粉碎煮熟的产品; 并干燥粉碎产品。 生食物优选为未剥离或部分剥离。
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公开(公告)号：US06890580B1
公开(公告)日：2005-05-10
申请号：US09553894
申请日：2000-04-20
申请人： Maria Dolores Martinez-Serna Villagran , Joan Carol Wooten , Jianjun Li , Donald Ray Patton , Eileen Marie Boyle
发明人： Maria Dolores Martinez-Serna Villagran , Joan Carol Wooten , Jianjun Li , Donald Ray Patton , Eileen Marie Boyle
摘要： A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.
摘要翻译： 一种制备脱水水果，蔬菜和块茎，特别是马铃薯产品的方法。 该方法的步骤包括：将整个生食物或切片或原始可食用产品的煮沸时间足以部分烹调淀粉并软化可食用食品的组织; 粉碎煮熟的产品; 并干燥粉碎产品。 生食物优选为未剥离或部分剥离。 得到的脱水产物：（1）保留更多的维生素C; （2）颜色较浅; （3）具有较高百分比的游离直链淀粉; （4）破碎细胞较少; 和（5）比通过常规方法生产的相应产品具有更少的降解产物。
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公开(公告)号：US06696095B1
公开(公告)日：2004-02-24
申请号：US09552952
申请日：2000-04-20
申请人： Maria Dolores Martinez-Serna Villagren , Joan Carol Wooten , Eileen Marie Boyle , Jianjun Li , Donald Ray Patton , Srinivas Achanta
发明人： Maria Dolores Martinez-Serna Villagren , Joan Carol Wooten , Eileen Marie Boyle , Jianjun Li , Donald Ray Patton , Srinivas Achanta
IPC分类号： A23L12165
摘要： A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product.
摘要翻译： 一种制备脱水水果，蔬菜和块茎，特别是马铃薯产品的方法。 该方法的步骤包括：将整个生食物或切片或原始可食用产品的煮沸时间足以部分烹调淀粉并软化可食用食品的组织; 粉碎煮熟的产品; 并干燥粉碎产品。
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公开(公告)号：US06521281B2
公开(公告)日：2003-02-18
申请号：US09915996
申请日：2001-07-26
IPC分类号： A21D1000
CPC分类号： A21D2/366 , A23L19/15 , A23L19/19 , Y10S426/808
摘要： Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.
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公开(公告)号：US06287622B1
公开(公告)日：2001-09-11
申请号：US09175138
申请日：1998-10-19
IPC分类号： A21D1000
CPC分类号： A21D2/366 , A23L19/15 , A23L19/19 , Y10S426/808
摘要： Dough compositions comprising flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases the sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases the sheet strength.
摘要翻译： 包含用于制造制造产品的花岗岩的面团组合物。 鳞片在片状和颗粒之间具有物理性质。 与颗粒相比，向面团中加入薄膜增加了面团的片材强度，内聚力和弹性。 与薄片相比，向面团加入薄片会降低薄片的强度。
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