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公开(公告)号：US20230058413A1
公开(公告)日：2023-02-23
申请号：US17759380
申请日：2021-01-29
摘要： The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.
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公开(公告)号：US06156365A
公开(公告)日：2000-12-05
申请号：US750277
申请日：1997-03-17
申请人： Danek Liwszyc
发明人： Danek Liwszyc
摘要： A process for producing fully and uniformly gelatinized hulled oats comprising the steps of:(i) adding water to the oats; and(ii) subjecting the moist oat product of step (i) to sufficient temperature and pressure for a suitable period of time to cause full and uniform gelatinization of the oats.
摘要翻译： PCT No.PCT / AU95 / 00338 Sec。 371日期1997年3月17日 102（e）1997年3月17日PCT提交1995年6月8日PCT公布。 公开号WO95 / 33384 日期1995年12月14日一种用于生产完全均匀的糊化的外壳燕麦的方法，包括以下步骤：（i）向燕麦中加入水; 和（ii）使步骤（i）的湿燕麦产品足够的温度和压力持续适当的时间以引起燕麦的完全和均匀的糊化。
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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：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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公开(公告)号：US12102109B2
公开(公告)日：2024-10-01
申请号：US16755429
申请日：2017-10-13
申请人： General Mills, Inc.
发明人： Eric T Gugger , Pete Galuska
CPC分类号： A23L7/1975 , A23D7/0056 , A23L7/126 , A23L7/139 , A23L7/196
摘要： The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.
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公开(公告)号：US20220361537A1
公开(公告)日：2022-11-17
申请号：US17624423
申请日：2020-07-01
发明人： Jan Delcour , Elien Lemmens , Niels De Brier , Lomme Deleu
摘要： The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) orb) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.
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公开(公告)号：US11291223B2
公开(公告)日：2022-04-05
申请号：US16537628
申请日：2019-08-12
申请人： Jiangnan University
发明人： Xing Zhou , Wanglu Bao , Zhengyu Jin , Jianwei Zhao , Jinpeng Wang , Tingting Meng , Ren Wang
摘要： A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.
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公开(公告)号：US20200054050A1
公开(公告)日：2020-02-20
申请号：US16537628
申请日：2019-08-12
申请人： Jiangnan University
发明人： Xing ZHOU , Wanglu BAO , Zhengyu JIN , Jianwei ZHAO , Jinpeng WANG , Tingting MENG , Ren WANG
摘要： A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.
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公开(公告)号：US20210289819A1
公开(公告)日：2021-09-23
申请号：US17207590
申请日：2021-03-19
摘要： A system and method for processing a cereal grain including establishing a correlation between outgassing levels of one or more volatile compounds from the cereal grain as it is processed by exposure to steam cooking and rolling into a processed grain, and a starch availability in the processed grain, and altering the process to produce a desired starch availability by altering the flaking process to product the correlated outgassingevels of the volatile compounds.
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公开(公告)号：US20200260765A1
公开(公告)日：2020-08-20
申请号：US16755429
申请日：2017-10-13
申请人： General Mills, Inc.
发明人： Eric T Gugger , Pete Galuska
摘要： The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.
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