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公开(公告)号：US09820499B2
公开(公告)日：2017-11-21
申请号：US14351015
申请日：2012-10-12
摘要： A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.
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公开(公告)号：US20160021894A1
公开(公告)日：2016-01-28
申请号：US14774074
申请日：2013-12-20
CPC分类号： A21D13/066 , A21D2/36 , A21D10/005 , A21D13/04 , A21D13/047 , A21D13/30 , A21D13/40 , A21D13/42 , A21D13/44 , A21D13/80 , A23G1/48 , A23L2/38 , A23L2/39 , A23L2/56 , A23L5/23 , A23L7/109 , A23L7/117 , A23L7/126 , A23L7/13 , A23L7/139 , A23L19/01 , A23L19/07 , A23L27/00 , A23L27/10 , A23L33/105 , A23P20/12 , A23V2002/00 , Y02A40/948
摘要： Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry.
摘要翻译： 描述了具有咖啡樱桃部分的食品，以及其组分和成型方法。 食品可以包括颗粒组合物和至少一种调味剂。 颗粒组合物可以包括干咖啡樱桃的一个或多个部分，其可以包括预期的咖啡樱桃。
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3.发明申请Method for Preparing Cooked Oatmeal into a Solid Composition for Food Consumption 审中-公开将煮熟的燕麦制成用于食物消费的固体组合物的方法公开(公告)号：US20130309391A1
公开(公告)日：2013-11-21
申请号：US13475958
申请日：2012-05-19
申请人： Steven Paul Latoski
发明人： Steven Paul Latoski
IPC分类号： A23L1/164
CPC分类号： A23L7/139
摘要： A method for preparing cooked oat cereal into a cold, cohesive mass for convenient, ready-to-eat serving and consumption using traditional eating utensils. This food product contains two base ingredients, rolled oats and water. A uniform weight ratio of rolled oats to water is used to achieve complete cooking of all oat cereal particles using a microwave cooking process for time duration relative to the weight of rolled oats used in product preparation. A refrigeration cooling process for minimum time duration proportional to ingredient quantity is used to create a solid composition of all cooked oat cereal particles in a sealed, airtight preparation container. The resulting food product retains its mass and shape when removed from its preparation container for ready-to-eat serving or storage, and it has sufficient density and cohesion for partitioning into solid sections.
摘要翻译： 一种将燕麦燕麦制成冷，粘性物质的方法，以便使用传统的餐具方便即食即食。 这种食品含有两种基础成分，燕麦和水。 使用燕麦与水的均匀重量比来使用微波烹饪方法完全烹饪所有燕麦谷粒，相对于产品制备中使用的燕麦的重量，持续时间。 使用与成分量成比例的最小时间间隔的制冷冷却方法在密封的气密制备容器中产生所有熟燕麦谷物颗粒的固体组合物。 所得到的食品在从其制备容器中取出即可食用或储存时保持其质量和形状，并且具有足够的密度和凝聚力以分配成固体部分。
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公开(公告)号：US06824803B2
公开(公告)日：2004-11-30
申请号：US09872471
申请日：2001-06-01
申请人： Joachim Schönemann
发明人： Joachim Schönemann
IPC分类号： A23P100
摘要： A method of using a rotatable roll for rolling oil-containing agricultural products or other types of cereals or foodstuffs. The roll has a roll body of metal and an outer covering of a non-metal material, especially synthetic material or a mixture of synthetic material and rubber.
摘要翻译： 使用可旋转辊来轧制含油农产品或其他类型的谷物或食品的方法。 该卷具有金属卷体和非金属材料的外覆层，特别是合成材料或合成材料和橡胶的混合物。
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公开(公告)号：US5997917A
公开(公告)日：1999-12-07
申请号：US921248
申请日：1997-08-29
申请人： Toshiaki Uchida , Takae Ozawa , Ken Takahashi
发明人： Toshiaki Uchida , Takae Ozawa , Ken Takahashi
摘要： Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.
摘要翻译： 当分散在热水或沸水中时粘度显着降低的加工燕麦及其制备方法和含有该燕麦的食品和饮料被公开。 加工的燕麦可以通过使压榨的燕麦与水或蛋白质水溶液接触，然后干燥燕麦来制备。 燕麦与蛋白质水溶液的接触可以在挤压燕麦之前进行。
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公开(公告)号：US5520949A
公开(公告)日：1996-05-28
申请号：US401364
申请日：1995-03-09
申请人： Victor M. Lewis , David A. Lewis
发明人： Victor M. Lewis , David A. Lewis
摘要： The present invention relates to a whole grain preferably wheat product and a process of preparing same, said product being prepared by the steps of increasing the moisture content of the grain to about 20-45%; heating the hydrated grain at temperatures ranging between 100.degree.-130.degree. C. for 7-50 minutes; dehydrating the grain to a moisture content of about 18-30%; compressing the grains following a short tempering period; and rapidly drying the grains following compression.
摘要翻译： 本发明涉及全谷物优选小麦产品及其制备方法，所述产品通过以下步骤制备：将谷物的水分含量增加至约20-45％; 在100-130℃的温度范围内加热水合谷物7-50分钟; 将谷物脱水至约18-30％的含水量; 在短时间内压缩晶粒; 并在压缩后迅速干燥晶粒。
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7.发明授权Sweetener supplement fortified with a concentrated bioavailable calcium source and process of making 失效甜味剂补充剂用浓缩的生物可利用钙源和制备过程加强
公开(公告)号：US5445837A
公开(公告)日：1995-08-29
申请号：US184742
申请日：1994-01-21
申请人： Alice L. Burkes , Mary M. Fox
发明人： Alice L. Burkes , Mary M. Fox
CPC分类号： A23L33/165 , A23L27/34 , A23L29/30 , A23L7/139
摘要： A sweetener supplement compositions which provides a bioavailable source of calcium and are stable from calcium salt precipitation for at least about four hours at temperatures of at least about 85.degree. F. (29.degree. C.). The compositions comprise:a) from about 0.6% to about 7%, by weight, soluble calcium;b) from about 2% to about 47%, by weight, of an edible acid component comprising a mixture of citric acid and malic acid wherein the ratio of citric equivalents and malic equivalents to calcium equivalents is from about 1.5:1 to about 2:1 and the ratio of citric equivalents to malic equivalents is from about 3:97 to about 93:7;c) from about 5% to about 80%, on a dry weight basis, sugar, wherein preferably at least about 15% of said sugar is fructose, on a dry weight basis; andd) from about 5% to about 92%, by weight, water.The present invention also relates to methods of making said sweetener supplements, foods and beverages containing them and to methods of enhancing the solubility and bioavailability of calcium citrate malate.
摘要翻译： 一种甜味剂补充剂组合物，其提供生物可利用的钙源，并且在至少约85°F（29℃）的温度下从钙盐沉淀至少约4小时是稳定的。 组合物包含：a）约0.6重量％至约7重量％的可溶性钙; b）约2％至约47％重量的包含柠檬酸和苹果酸的混合物的可食用酸组分，其中柠檬当量和苹果当量与钙当量的比例为约1.5:1至约2:1。 1，柠檬当量与苹果当量的比例为约3:97至约93:7; c）以干重计，约5％至约80％的糖，其中优选至少约15％的所述糖为果糖;以干重计; 和d）约5％至约92％（重量）的水。 本发明还涉及制备所述甜味剂补充剂，含有它们的食品和饮料的方法以及提高柠檬酸苹果酸钙的溶解度和生物利用度的方法。
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公开(公告)号：US5368870A
公开(公告)日：1994-11-29
申请号：US140802
申请日：1993-10-21
申请人： John D. Efstathiou
发明人： John D. Efstathiou
CPC分类号： A23L33/155 , A23L7/101 , A23L7/139
摘要： A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.
摘要翻译： 提供了一种用β-胡萝卜素加强R-T-E谷物（特别是膨化或切碎）的方法。 通过在成片和完成干燥之前将热不稳定的β-胡萝卜素加入煮熟的谷物中，获得了β-胡萝卜素强化的RTE谷物，令人惊奇的是不仅没有显着的维生素活性丧失，更令人惊奇的是在储存时表现出优异的维生素稳定性 当等量的量局部施用于谷物时。
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公开(公告)号：US5198253A
公开(公告)日：1993-03-30
申请号：US765458
申请日：1991-09-25
摘要： The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization, wherein the grain conditioner composition of the invention is an aqueous solution of a propylene glycol nonionic surfactant and a water soluble base where the composition has a pH of at least 9.
摘要翻译： 本发明涉及一种用于在将晶粒轧制成薄片之前处理晶粒以便引起增加的吸水和糊化的颗粒调理剂组合物，其中本发明的颗粒调理剂组合物是丙二醇非离子表面活性剂和 水溶性碱，其中组合物的pH至少为9。
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公开(公告)号：US4986993A
公开(公告)日：1991-01-22
申请号：US413870
申请日：1989-09-28
申请人： Michael J. Chanen
发明人： Michael J. Chanen
IPC分类号： A23L1/164
CPC分类号： A23L7/139
摘要： The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization. The grain conditioner composition of the invention is an aqueous solution of a nonionic surfactant and a water soluble base. The grain conditioning composition of the present invention has a pH of at least 9 and preferably has a pH in the range of from about 9 to about 12.
摘要翻译： 本发明涉及一种用于在将晶粒转化成薄片之前处理晶粒以便引起增加的水分吸收和糊化的颗粒调理剂组合物。 本发明的颗粒调理剂组合物是非离子表面活性剂和水溶性碱的水溶液。 本发明的颗粒调理组合物的pH值至少为9，优选pH在约9至约12的范围内。
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