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    Method for the manufacture of mustard mucilage
    1.
    发明授权
    Method for the manufacture of mustard mucilage 失效
    制造MUSTARD MUCILAGE的方法

    公开(公告)号：US3878195A

    公开(公告)日：1975-04-15

    申请号：US40678973

    申请日：1973-10-16

    申请人： FRENCH CO R T

    发明人： TAILLIE STEVEN A ,  WEBER FRANK E

    IPC分类号： A23K1/14 ,  A23L1/225 ,  C08B37/00 ,  C08B15/00 ,  C08B29/00

    CPC分类号： C08B37/006 ,  A23K10/37 ,  A23L27/18 ,  C08B37/00 ,  Y02P60/877

    摘要： This is a three-stage process in which mustard mucilage is extracted from the hulls or bran of yellow mustard seed (sinapis alba). In the first, or pre-purification stage, whole bran and a constant boiling azeotrope are placed in a counter-current extractor, which simultaneously extracts free sugars and mustard oil from the bran. In the second stage the purified bran from the first stage is slurried with water at preferably an elevated temperature, and centrifuged, for instance, to separate the aqueous mucilage from the bran, which may then be dried to form animal feed, or other by-products. In the third stage the mustard mucilage is separated from water in the aqueous solution by flash evaporation or by alcohol precipitation, and the concentrated mucilage is then drum or freeze dried.

    摘要翻译： 这是从黄芥菜籽（sin芥）的外壳或麸皮中提取芥子胶浆的三个阶段过程。 在第一个或预净化阶段，将全麸和恒沸沸腾的共沸物置于逆流萃取器中，同时从麸中提取游离的糖和芥子油。 在第二阶段中，来自第一阶段的纯化的麸皮在优选升高的温度下用水制浆，并离心，例如将水性胶浆与麸皮分离，然后可将其从干燥形成动物饲料或其他副产物， 产品。 在第三阶段中，通过闪蒸或通过酒精沉淀将芥子胶液与水溶液中的水分离，然后将浓缩的胶液转鼓或冷冻干燥。

    Method of preparing canned cooked rice
    2.
    发明授权
    Method of preparing canned cooked rice 失效
    制作罐装椰菜的方法

    公开(公告)号：US3647486A

    公开(公告)日：1972-03-07

    申请号：US3647486D

    申请日：1968-04-03

    申请人： FRENCH CO R T

    发明人： TOLLEFSON CHARLES I ,  BICE CLAUDE W

    IPC分类号： A23B5/02 ,  A23L7/196 ,  A23B7/00

    CPC分类号： A23B5/02 ,  A23L7/196

    摘要： Raw rice is cooked in acidified water at a temperature above the gelatinization point of starch but below the boiling point of water for a sufficient period to achieve a moisture content between 58 and 65 percent. The cooked rice is then canned and the cans sealed and sterilized. Then the cans are cooled and the product is allowed to remain in the cans (''''aged'''') for several days before consumption.

    摘要翻译： 生米在酸化水中在高于淀粉糊化点但低于水沸点的温度下煮熟足够的时间以达到58-65％的含水量。 然后将米饭罐装，并将罐密封并灭菌。 然后将罐冷却，并将产品在消费之前保留在罐中（“老化”）几天。

    Method of agglomerating dehydrated potatoes
    3.
    发明授权
    Method of agglomerating dehydrated potatoes 失效
    聚合脱水磷酸盐的方法

    公开(公告)号：US3565636A

    公开(公告)日：1971-02-23

    申请号：US3565636D

    申请日：1967-08-23

    申请人： FRENCH CO R T

    发明人： HUTCHINGS RONALD W ,  STRINGHAM CHARLES H

    IPC分类号： A23L19/15 ,  A23L1/12

    CPC分类号： A23L19/15

    摘要： IN THE PROCESS OF THIS INVENTION THE AGGLOMERATED DEHYDRATED POTATOE PRODUCT IS PRODUCED BY ADDING WATER IN A STEADY STREAM, OR IN A DROPWISE FASHION, INTO A TRAVELLING BED OF POTATO GRANULES, AND BY SCREENING OFF AND DRYING THE RESULTANT MOIST AGGLOMERATES. THE DRY AGGOLMERATES HAVE UNIFORM DISC SHAPES IF THE WATER IS ADDED DROPWISE. THEY ARE IN THE SHAPE OF RODS IF THE WATER IS ADDED AS A STEADY STREAM. THEY ARE FRAIBLE; AND EACH HAS A POROUS STRUCTURE CONTAINING POCKETS OF AIR, WHICH ARE THE SOURCE OF THE INCORPORATED AIR WHICH BRINGS ABOUT, UPON RECONSTITUTION, A LIGHT, FLUFFY, WHITE MASH WITH A MINIMUM OF STIRRING.