公开(公告)号：US06254906B1

公开(公告)日：2001-07-03

申请号：US08793708

申请日：1999-12-02

申请人： Jean Neve de Mevergnies

发明人： Jean Neve de Mevergnies

IPC分类号： A23L116

CPC分类号： A23L7/11

摘要： Pasta-type paste containing ingredients (5, 7) in the form of heteroelements or occlusions, comprising a base layer (3) formed from wheat semolina and/or various cereal flours and water. The invention is characterized in that it comprises at least one additional heterogeneous layer (2, 4) consisting of a paste mixture (6) with the inclusion of ingredients (5, 7) superimposed on the essentially homogeneous base layer (3) which is free from incorporated ingredients (5, 7).

摘要翻译： 包含异构元素或闭塞形式的成分（5,7）的面食型糊料，其包含由小麦粗粉和/或各种谷物粉和水形成的基层（3）。 本发明的特征在于，它包括至少一个由浆料混合物（6）组成的另外的非均相层（2,4），其中包含叠加在基本均匀的基础层（3）上的成分（5,7） 从合并成分（5,7）。

公开(公告)号：US06644174B2

公开(公告)日：2003-11-11

申请号：US10333764

申请日：2003-01-22

申请人： Hatsuo Sakurazawa

发明人： Hatsuo Sakurazawa

IPC分类号： A23L116

CPC分类号： A47J27/14 ,  A23L5/13 ,  A23L7/109 ,  A47J2027/043

摘要： The noodle gelatinization apparatus holds a plurality of baskets (32) by hanging both their ends on hangers (38) connected to a chain conveyor rollers placed at designated intervals, lays the delivery lane of the chain conveyor in a steam chamber (26) where steam is supplied from its lower part, and passes the baskets through the steam chamber after loading them with noodle strings near an entrance (26a) to the steam chamber. According to the present invention, each of the baskets is a box-shaped body partitioned into a plurality of container compartments with a large number of holes such that each container compartment is capable of containing one serving of noodle strings. Also, hanger support rails are installed spanning between an entrance side and an exit side of the steam chamber. Besides, the basket entering the steam chamber from the entrance side moves toward the exit side (26b), being pushed by the succeeding baskets.

摘要翻译： 面条糊化装置通过将两端悬挂在连接到以指定间隔放置的链式输送辊的悬挂件（38）上而保持多个筐（32），将链式输送机的输送通道放置在蒸汽室（26）中，其中蒸汽 从其下部供应，并且在将入口（26a）附近的面条装入蒸汽室之后，将篮子通过蒸汽室。 根据本发明，每个筐是分隔成具有大量孔的多个容器隔室的盒状体，使得每个容器隔室能够容纳一份面条。 而且，衣架支撑导轨安装在蒸汽室的入口侧和出口侧之间。 此外，从入口侧进入蒸汽室的篮子朝向出口侧（26b）移动，被后续的篮子推动。

公开(公告)号：US06589585B1

公开(公告)日：2003-07-08

申请号：US09526660

申请日：2000-03-15

申请人： Rudolf Klingler ,  Karl-Georg Busch

发明人： Rudolf Klingler ,  Karl-Georg Busch

IPC分类号： A23L116

CPC分类号： A23L7/109 ,  A23L29/212

摘要： A process for producing glass noodles using genetically modified starch, preferably from potatoes, glass noodles produced from genetically modified starch, preferably potato starch, and the use of genetically modified starch for producing glass noodles and demoldable gels.

摘要翻译： 使用基因改性淀粉，优选来自马铃薯，由转基因淀粉，优选马铃薯淀粉生产的玻璃面，以及使用转基因淀粉制造玻璃面和可脱模凝胶来生产玻璃面的方法。

公开(公告)号：US06551645B1

公开(公告)日：2003-04-22

申请号：US09684326

申请日：2000-10-10

申请人： Thomas Wilhelm Hauser ,  Robert Gerald Odermatt

发明人： Thomas Wilhelm Hauser ,  Robert Gerald Odermatt

IPC分类号： A23L116

CPC分类号： A23L7/109

摘要： A process for preparing a pasta product by extruding dry or semi-dry ground cereal. The dry or semi-dry ground cereal has a water content of less than about 20 percent by weight of the ground cereal. A pasta product prepared by the process is disclosed.

摘要翻译： 通过挤出干燥或半干磨的谷物制备面食产品的方法。 干燥或半干燥的磨碎谷物的水含量低于粉碎谷物的约20重量％。 公开了通过该方法制备的面食产品。

公开(公告)号：US06326049B1

公开(公告)日：2001-12-04

申请号：US09453942

申请日：2000-05-24

申请人： Jonas Peter Halden ,  Annabella Realini ,  Marcel Alexandre Juillerat ,  Carl Erik Hansen

发明人： Jonas Peter Halden ,  Annabella Realini ,  Marcel Alexandre Juillerat ,  Carl Erik Hansen

IPC分类号： A23L116

摘要： A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

摘要翻译： 具有减少的残留脂肪酶活性，长保质期和随时间保持其特征黄色的能力的面食。 该面食可以通过制备包含谷物粉或粗面粉，水和脂肪酶的混合物来制造; 将混合物揉成面团; 并将面团形成面食，其中进行步骤以提供低于约100LU / kg面食的面食的残留脂肪酶活性。 可以利用面团的热处理来帮助实现所需的脂肪酶活性的降低。

公开(公告)号：US06641855B1

公开(公告)日：2003-11-04

申请号：US09926348

申请日：2001-10-18

申请人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori

发明人： Mamoru Tomita ,  Kazuyoshi Sotoyama ,  Yusuke Miyazaki ,  Shoji Wakao ,  Masanori Hattori

IPC分类号： A23L116

CPC分类号： A23C20/025 ,  A23L7/109 ,  A23L11/07

摘要： The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the following physicochemical properties: a) viscosity of 20 to 3,000 mPa·s, b) dynamic storage modulus of 0.2 to 600 Pa, c) dynamic loss modulus of 0.2 to 250 Pa, and d) the average particle diameter of particles contained in the tofu puree of 2 to 15 &mgr;m and the 90% particle diameter of the particles of 35 &mgr;m or smaller.

摘要翻译： 其目的在于提供含有具有特定物理化学性质的豆腐泥的质地优良，味道好的面条，具有以下物理化学性质的含有豆腐泥的面条：a）20〜3,000mPa.s的粘度，b）动态储能模量 为0.2〜600Pa，c）动态损耗模量为0.2〜250Pa，d）豆粉中含有的粉末的平均粒径为2〜15μm，粒径为90μm以下的粒子的平均粒径为35μm以下。 。

公开(公告)号：US06455089B1

公开(公告)日：2002-09-24

申请号：US09554357

申请日：2001-07-23

申请人： Grigory Izeslavovich Kalnish ,  Vladimir Mikhailovich Antonov ,  Sergei Stepanovich Potapov ,  Sergel Mikhailovich Smirnov

发明人： Grigory Izeslavovich Kalnish ,  Vladimir Mikhailovich Antonov ,  Sergei Stepanovich Potapov ,  Sergel Mikhailovich Smirnov

IPC分类号： A23L116

CPC分类号： A23L7/152 ,  A23L7/109

摘要： A method that first involves steeping whole wheat grains in water until the shoots appear, percolating the water not bound by the grains and grinding the grains in order to obtain an aqueous suspension of a grain mass having a particle size not exceeding 500 &mgr;m. The steeping process of the wheat flour is carried out using the water from the suspension of the grain mass by gradually pouring the wheat flour into the water during the dough mixing process. Before the grinding step, the wheat grains can be optionally rinsed with water and separated from the rinsing water by the free flow thereof. The wheat may consist of food-grade wheat of the hard or soft types, while the wheat flour may consist of a macaroni or baking flour having a humidity not exceeding 14.5%, a whiteness of at least 42 specific units and a gluten content of at least 28%.

摘要翻译： 一种首先涉及将全麦籽粒浸入水中的方法，直到芽出现，渗透未被颗粒结合的水并研磨谷粒以获得粒径不超过500μm的颗粒的水悬浮液。 小麦面粉的浸泡过程是通过在面团混合过程中逐渐将小麦粉倒入水中，使用来自谷物悬浮液的水进行的。 在研磨步骤之前，可以任选地用水漂洗麦粒，并通过其自由流从冲洗水中分离。 小麦可以由硬或软类型的食品级小麦组成，而小麦面粉可以由通心粉或不超过14.5％的白面粉，白度至少为42特定单位和面筋含量在 至少28％。

公开(公告)号：US06322840B2

公开(公告)日：2001-11-27

申请号：US09725960

申请日：2000-11-30

申请人： Lorenzo Panattoni ,  Robert Gerald Odermatt ,  Jonas Peter Halden

发明人： Lorenzo Panattoni ,  Robert Gerald Odermatt ,  Jonas Peter Halden

IPC分类号： A23L116

CPC分类号： A21C11/00 ,  A23L7/109 ,  A23L7/111 ,  A23P30/10

摘要： A process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape under conditions such that the dough undergoes substantially no expansion in the mold during injection; and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape. These molded tridimensional pasta products possess organoleptic properties which are superior to those of traditional pasta products.

摘要翻译： 一种通过制备谷物粉或粗面粉和水的混合物来制造立体面食制品的方法; 捏合混合物以获得面团; 将面团注入具有三维形状的模具中，使得面团在注射期间在模具中基本上不膨胀; 并从模具中取出面团以提供具有三维形状的注射成型的面食产品。 这些模制立体面食产品具有优于传统意大利面产品的感官特性。

公开(公告)号：US06221408B1

公开(公告)日：2001-04-24

申请号：US09455388

申请日：1999-12-06

申请人： Paul W. Garbo

发明人： Paul W. Garbo

IPC分类号： A23L116

CPC分类号： A23L7/111 ,  A23L7/11 ,  A23L29/262

摘要： Pieces of cooked pasta are converted into unified masses by the use of edible, water-soluble cellulose derivatives as binding agents. For example, 2-inch pieces of cooked linguini are mixed with a viscous aqueous solution of hydroxypropyl methylcellulose to coat the linguini pieces. The admixed mass is baked to expel moisture and set the binder. Preferably, the admixed mass is compressed and baked under pressure to form a compact composite. By using a heated compression mold designed to form conventional pizza shells, cooked pieces of pasta and binder, any of several cellulose derivatives, are baked into a unified, pleasing alternative to dough-formed pizza shells.

摘要翻译： 通过使用可食用的水溶性纤维素衍生物作为粘合剂将煮熟的面食片转化为统一的质量。 例如，将2英寸煮熟的洋葱片与粘性的羟丙基甲基纤维素水溶液混合以涂覆该语言元件。 将混合的物料烘烤以排出水分并设置粘合剂。 优选地，将混合的物料压缩并在压力下烘烤以形成紧凑的复合材料。 通过使用设计成形成常规比萨饼壳的加热压缩模具，熟化的面食和粘合剂片，几种纤维素衍生物中的任何一种，被烘烤成面团形成的比萨饼壳的统一的，令人愉快的替代品。

公开(公告)号：US06482461B1

公开(公告)日：2002-11-19

申请号：US09714989

申请日：2000-11-20

申请人： Shiok Guat Teh ,  Mary Bridget Sarsfield

发明人： Shiok Guat Teh ,  Mary Bridget Sarsfield

IPC分类号： A23L116

CPC分类号： A23L7/111 ,  A23L7/109

摘要： A method of producing flavored noodles. The method involves preheating flavor ingredients to cause a partial flavor reaction to occur and than adding the preheated flavor ingredients to the dough ingredients or applying them to the dough sheets and then steaming the dough, frying or air drying the dough, and cooling the dough. The noodles prepared by the process have a savory flavor.

摘要翻译： 一种生产调味面的方法。 该方法包括预热风味成分以引起部分风味反应发生，而不是将预热的风味成分加入到面团成分中或将它们施加到面团片上，然后蒸煮面团，将面团油炸或空气干燥并冷却面团。 这个过程准备的面条有味道。