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    NATURAL INSTANT SOUP WITH LOW GLYCAEMIC INDEX
    1.
    发明申请
    NATURAL INSTANT SOUP WITH LOW GLYCAEMIC INDEX 审中-公开

    公开(公告)号：US20180352840A1

    公开(公告)日：2018-12-13

    申请号：US15780632

    申请日：2016-11-25

    申请人： TUBITAK

    发明人： Tarlk ÖZTÜRK ,  Bahar TOPAL

    IPC分类号： A23L23/10 ,  A23L11/00 ,  A23L11/30 ,  A23N12/08

    CPC分类号： A23L23/10 ,  A23L11/05 ,  A23L11/30 ,  A23N12/083

    摘要： The scope of this invention is a production method on a powdered mixture that does not contain any food additives and gives a thick low glycaemic index soup by adding hot water. Industrially produced soups and instant soups are present on the market. These kinds of soups have some certain disadvantages for consumers. These kinds of soups need additives to give flavour, take a long time to be prepared, have high glycaemic indices, and can clump with hot water. A thick instant soup with no visible phase separation can be obtained by applying at least one wetting, two tempering, and one roasting process to chickpeas for any time and adding necessary savour substances and water above 80° C. to the powdered product.

    Process for producing soymilk and apparatus for producing soymilk
    3.
    发明授权
    Process for producing soymilk and apparatus for producing soymilk 有权

    公开(公告)号：US09756867B2

    公开(公告)日：2017-09-12

    申请号：US12449439

    申请日：2007-12-10

    申请人： Toichiro Takai ,  Toru Awazu ,  Toshio Hirata

    发明人： Toichiro Takai ,  Toru Awazu ,  Toshio Hirata

    IPC分类号： A23C11/10 ,  A23L5/10 ,  A23L11/00

    CPC分类号： A23C11/103 ,  A23L5/17 ,  A23L11/05

    摘要： An apparatus for producing soymilk includes heating units for heating a soybean soup, a defoaming unit for defoaming a heated soybean soup, an extracting unit for separating a defoamed soybean soup into soymilk, bean curd refuse and a liquid residue, and pipe lines for returning the separated liquid residue between the defoaming unit and the heating unit to refeed the separated liquid residue to the defoaming unit. The pipe lines for refeeding the separated liquid residue to the defoaming unit are connected to a liquid residue discharge port of the extracting unit from which the separated liquid residue is taken out and refed to the defoaming unit with a transfer pump.

    NUT BUTTER COMPOSITIONS
    5.
    发明申请
    NUT BUTTER COMPOSITIONS 有权
    NUT BUTTER组合物

    公开(公告)号：US20160316796A1

    公开(公告)日：2016-11-03

    申请号：US14700457

    申请日：2015-04-30

    申请人： The J.M. Smucker Company

    发明人： Alejandro G. Marangoni ,  Luis Fernando Reyes Mora (Reyes)

    IPC分类号： A23L1/38

    CPC分类号： A23L25/10 ,  A23L1/38 ,  A23L7/115 ,  A23L11/05 ,  A23L25/30 ,  A23V2002/00

    摘要： Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.

    摘要翻译： 本文提供了黄油组合物，其包括豆科植物油或坚果黄油或种子黄油和植物衍生的蜡，其增加黄油组合物的硬度并且在储存期间减少油与黄油的分离。 还公开了掺入这种植物衍生的蜡的黄油组合物和制备这些黄油组合物的方法。

    METHOD FOR PREPARING SWORD BEAN TEA
    7.
    发明申请
    METHOD FOR PREPARING SWORD BEAN TEA 审中-公开
    方法用于制备青ORD豆

    公开(公告)号：US20150189897A1

    公开(公告)日：2015-07-09

    申请号：US14588728

    申请日：2015-01-02

    申请人： Myung Ok YANG

    发明人： Myung Ok YANG

    IPC分类号： A23F3/34 ,  A23L1/20

    CPC分类号： A23F3/34 ,  A23F3/00 ,  A23F3/06 ,  A23F3/12 ,  A23L5/10 ,  A23L5/13 ,  A23L11/05 ,  A23N12/00

    摘要： A method for preparing a sword bean tea is provided. In the method, a washed sword bean or a pod of the sword bean is cut into a predetermined size. The sword bean or the pod of the sword bean is dried at 30° C. to 40° C., for 24 hours to 72 hours. The sword bean or the pod of the sword be is roasted at 250° C. to 400° C. for 10 min to 30 min. The sword bean or the pod of the sword bean is left at 70° C. to 100° C. for 3 min to 10 min, and the sword bean or the pod of the sword bean is then stirred. The leaving and the stirring are alternately and repetitively performed five times. The sword bean or the pod of the sword bean is roasted at 180° C. to 200° C. for 3 min to 5 min.

    摘要翻译： 提供了一种制备剑豆茶的方法。 在该方法中，将经过冲洗的剑豆或剑豆的豆荚切成预定尺寸。 将剑豆或剑豆荚在30℃至40℃下干燥24小时至72小时。 剑或豆荚在250°C至400°C烘烤10分钟至30分钟。 剑豆或豆荚在70℃至100℃下放置3分钟至10分钟，然后将剑豆或剑豆荚搅拌。 离开和搅拌交替重复执行五次。 剑豆或豆荚在180°C至200°C烘烤3分钟至5分钟。