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    Method and system for manufacturing frozen sushi that remains stable until consumption following thawing and refrigeration
    3.
    发明授权
    Method and system for manufacturing frozen sushi that remains stable until consumption following thawing and refrigeration 有权
    生产冷冻寿司的方法和系统，在解冻和制冷后保持稳定

    公开(公告)号：US09497982B1

    公开(公告)日：2016-11-22

    申请号：US14685534

    申请日：2015-04-13

    Applicant: Philip Sinz

    Inventor： Philip Sinz

    IPC: A23L3/37 ,  A23L1/182 ,  A23L1/105

    CPC classification number: A23L1/182 ,  A23L1/1055 ,  A23L3/3508 ,  A23L3/358 ,  A23L3/36 ,  A23L7/107 ,  A23L7/196 ,  A23P20/20

    Abstract: The current document is directed to methods and systems for manufacturing frozen-sushi food products that remain texturally and compositionally stable while frozen and refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, employing non-nutritive sweeteners in place of sugar, controlling the amount of salt in the sushi rice, and use of β amylase and gellan gum.

    Abstract translation: 目前的文件旨在制造冷冻寿司食品的方法和系统，这些食品在冷冻和冷藏长时间内保持了结构和组成稳定性。 使用各种不同的加工步骤和成分来防止煮熟的寿司饭中的糊化淀粉的退化，包括快速煮饭，使用非营养甜味剂代替糖，控制寿司饭中的盐的量，以及使用 的β淀粉酶和结冷胶。

    METHOD FOR PRODUCING PROCESSED COOKED RICE, AND PROCESSED COOKED RICE
    5.
    发明申请
    METHOD FOR PRODUCING PROCESSED COOKED RICE, AND PROCESSED COOKED RICE 审中-公开
    生产加工过的炒饭的方法和加工的炒饭

    公开(公告)号：US20160262432A1

    公开(公告)日：2016-09-15

    申请号：US15031629

    申请日：2014-10-23

    Applicant: NISSIN FOODS HOLDINGS CO., LTD.

    Inventor： Kentaro SAEKI ,  Yuichiro TAKAGI ,  Masashi KOMATSU ,  Mitsuru TANAKA

    IPC: A23C9/12

    CPC classification number: A23L7/107 ,  A23L7/10 ,  A23L7/161 ,  A23L7/196 ,  A23L7/1965 ,  A23L29/06 ,  A23V2002/00

    Abstract: [Problem] To provide a method for producing processed cooked rice that renders cooked rice excellent in terms of both easiness to be loosened and texture, and is useful for stabilization of both steps and quality.[Solution] A method for producing processed cooked rice comprising the step of cooking rice using two or more amylases having different optimum acting temperatures to thereby improve the easiness of cooked rice to be loosened and the texture. Preferably, the method for producing processed cooked rice comprises the step of cooking rice using one or more heat-resistant amylases having an optimum acting temperature of 60 to 100° C. and one or more amylases having an optimum acting temperature of 30 to 60° C.

    Abstract translation: [解决方案]一种加工米饭的制造方法，其特征在于，包括使用两种以上具有不同的最佳作用温度的淀粉酶进行米饭的煮饭的步骤，从而提高米饭松散的容易性和质地。 优选地，加工米饭的制造方法包括使用一种或多种最佳作用温度为60〜100℃的耐热性淀粉酶和一种或多种最佳作用温度为30〜60℃的淀粉酶， C。

    A METHOD OF PREPARING COOKED RICE CONTAINING INDIGESTIBLE MALTODEXTRIN FOR INHIBITING BLOOD SUGAR ELEVATION
    6.
    发明申请
    A METHOD OF PREPARING COOKED RICE CONTAINING INDIGESTIBLE MALTODEXTRIN FOR INHIBITING BLOOD SUGAR ELEVATION 审中-公开
    制备含有可溶性麦芽糖醇的烹饪米的方法，用于抑制血糖升高

    公开(公告)号：US20160249655A1

    公开(公告)日：2016-09-01

    申请号：US14376217

    申请日：2014-04-30

    Applicant: CJ CHEILJEDANG CORPORATION

    Inventor： Woo Young Jung ,  Hyo Young Jeong ,  Soon Hee Kwon ,  Hye Jin Kim

    IPC: A23L1/10 ,  A23B9/02

    CPC classification number: A23B9/02 ,  A23L7/115 ,  A23L7/196 ,  A23L7/1965 ,  A23L7/1975 ,  A23L33/22 ,  A23L33/40 ,  A23V2002/00

    Abstract: The present invention relates to a method of preparing cooked rice containing indigestible maltodextrin for inhibiting blood sugar elevation. The method comprises the steps of: 1) washing raw rice, soaking the washed rice in water, dehydrating the soaked rice, and filling the dehydrated rice into a container; 2) heat-sterilizing the rice filled in the container; 3) supplying cooking water, which contains indigestible maltodextrin in an amount of 5.0-8.0 g based on 210 g of the cooked rice, into the rice-filled container, and cooking the rice with steam; and 4) sealing the cooked rice.

    Abstract translation: 本发明涉及一种制备含有消化不良麦芽糖糊精的米饭以抑制血糖升高的方法。 该方法包括以下步骤：1）清洗生米，将洗涤后的水稻浸泡在水中，使浸泡的米饭脱水，将脱水米装入容器中; 2）对装在容器中的米进行热灭菌; 3）将含有5.0克至8.0克不饱和麦芽糊精的烹饪用水以210克米饭的形式供应到米饭的容器中，并用蒸汽烹制米饭; 和4）密封米饭。

    PROCESSED BROWN RICE, FERMENTED FOOD, AND METHOD FOR MANUFACTURING PROCESSED BROWN RICE
    7.
    发明申请
    PROCESSED BROWN RICE, FERMENTED FOOD, AND METHOD FOR MANUFACTURING PROCESSED BROWN RICE 审中-公开
    加工布朗米，发芽食品和制造加工棕色米的方法

    公开(公告)号：US20160113312A1

    公开(公告)日：2016-04-28

    申请号：US14892283

    申请日：2014-08-22

    Applicant: KADOMASAYA, INC.

    Inventor： Tadashi INOUE

    IPC: A23L1/182 ,  A21D8/04 ,  C12G3/02 ,  A23L1/025 ,  A21D13/04

    CPC classification number: A21D13/40 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A23L5/30 ,  A23L7/196 ,  C12G3/02

    Abstract: A method to provide processed brown rice, in which the content of free ferulic acid that contributes to the amelioration of dementia, can be increased. High water pressure-treated processed brown rice characterized by being obtained by applying hydrostatic pressure of 100 MPa to 600 MPa to brown rice in water at 0 degrees C. to 35 degrees C. to thereby increase the content of free ferulic acid in the brown rice, and drying the brown rice immediately after the application of the hydrostatic pressure. Fermented food such as bread, sake or sake lees that are manufactured by using the processed brown rice as raw material, characterized in that the content of free ferulic acid in the fermented food has been increased by fermenting the processed brown rice with using yeast or by pregelatinizing the processed brown rice and then fermenting the same with using yeast.

    Abstract translation: 提供加工糙米的方法，其中有助于改善痴呆症的游离阿魏酸含量可以增加。 其特征在于，通过在0℃〜35℃下对水中的糙米施加100MPa〜600MPa的静水压而获得的高水压处理的糙米，由此增加糙米中游离阿魏酸的含量 并在施加静水压力之后立即干燥糙米。 通过使用加工的糙米作为原料制造的发酵食品如面包，清酒或清酒汁，其特征在于，通过使用酵母发酵加工的糙米或通过使用酵母发酵而使发酵食物中游离阿魏酸的含量增加 将加工的糙米预胶化，然后用酵母发酵。

    METHOD AND DEVICE FOR COOKING FOOD SUCH AS RICE
    8.
    发明申请
    METHOD AND DEVICE FOR COOKING FOOD SUCH AS RICE 审中-公开
    用于烹饪食物如玉米的方法和装置

    公开(公告)号：US20160051077A1

    公开(公告)日：2016-02-25

    申请号：US14933108

    申请日：2015-11-05

    Applicant: KONINKLIJKE PHILIPS N.V.

    Inventor： Eric Mark SLOOT ,  Fred FRAIJ ,  Klaas KOOIJKER

    IPC: A47J27/08 ,  A23L1/01 ,  A23L1/182 ,  A47J27/04

    CPC classification number: A47J27/04 ,  A23L5/13 ,  A23L7/196 ,  A47J27/0802 ,  A47J2027/043

    Abstract: A method of cooking food using a device for cooking the food in a container includes supplying water for cooking the food; generate heat by a heater of the device; and controlling by a controller an operation of the heater to initially supply the container with a first quantity of the water in a form of steam during a first period of time of a cooking process, and to subsequently supply the container with a second quantity of the water in a form of heated water during a second period of time of the cooking process. The second period of time is longer than the first period of time.

    Abstract translation: 使用用于在容器中烹饪食物的装置烹饪食物的方法包括供应用于烹饪食物的水; 通过装置的加热器产生热量; 以及由控制器控制所述加热器的操作，以在烹饪过程的第一时间段期间以蒸汽的形式首先向所述容器提供第一量的水，并随后向所述容器提供第二量的 在烹饪过程的第二时间段内以加热水的形式的水。 第二个时间段比第一个时间长。

    Two-step processing method for preparing starch based food products
    9.
    发明申请
    Two-step processing method for preparing starch based food products 审中-公开
    制备淀粉基食品的两步加工方法

    公开(公告)号：US20150353261A1

    公开(公告)日：2015-12-10

    申请号：US14545707

    申请日：2015-06-08

    Applicant: Vijai Prakash Gupta

    Inventor： Vijai Prakash Gupta

    IPC: B65D81/34 ,  A23L1/16 ,  A23L1/212 ,  A23L1/182

    CPC classification number: B65D81/34 ,  A23B4/22 ,  A23L1/16 ,  A23L3/34635 ,  A23L3/3481 ,  A23L5/13 ,  A23L5/17 ,  A23L7/113 ,  A23L7/196 ,  A23L7/1975 ,  A23V2002/00

    Abstract: A method for preparing a shelf-stable starch based food product. The method includes introducing a quantity of a starch based ingredient and other ingredients including water, as required by a recipe, in a container. The method further includes sealing the container with a volume of one or more gases present therein such that the volume of one or more gases is based on the quantity of the ingredients. The method also includes processing the container, at a first temperature and a first pressure, for substantially cooking the ingredients, and further processing the container, at a second temperature and a second pressure, for substantially sterilizing the contents, including the ingredients and gases, inside the container.

    Abstract translation: 一种制备稳定淀粉的食品的方法。 该方法包括将一定量的基于淀粉的成分和其它成分（包括食物所需的水）包括在容器中。 该方法还包括用一定体积的一种或多种气体密封容器，使得一种或多种气体的体积基于成分的量。 该方法还包括在第一温度和第一压力下处理容器以基本上烹饪成分，并且在第二温度和第二压力下进一步处理容器，以使包含成分和气体的内容物基本上灭菌， 在容器内

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