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公开(公告)号：US20190053521A1
公开(公告)日：2019-02-21
申请号：US15768844
申请日：2016-11-04
发明人： CONG TIAN , SHUXIAO ZHENG , DONGHAI YU , YANYAN WANG
摘要： The present application relates to a method of cooking cereal grains comprising a first step (S1) of subjecting an initial volume of cereal grains (3) to hot air in a vessel (2) having air temperature between 150 to 250 degrees Centrigrade for between 30 to 180 second; and a second step (S2) of subjecting the expanded cereal grains (3) to boiling water and/or steam. The second step (S2) is performed subsequent to the first step (S1) whilst the expanded cereal grains remain in the vessel (2). A device for cooking cereal grains (3) is also disclosed. The invention increases the overall volume of the cooked cereal grains compared to conventional cooking methods which results in cereal grains having a lower energy density.
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2.发明授权
公开(公告)号：US4990348A
公开(公告)日：1991-02-05
申请号：US253551
申请日：1988-10-05
摘要： Half products expandable or puffable by microwave or convection heat energy are prepared by (a) preparing a starch-containing material having a moisture content of not more than about 25%, (b) extruding the moisture-tempered material at a temperature of about 80.degree. to 110.degree. C. without causing expansion thereby producing a hot melt in a rope or piece form, and (c) cooling the extrudate without substantially lowering the moisture content for a time necessary to harden up. The half-products contain not more than about 25% of moisture in a glass-like rope or piece form and are shelf stable without preservatives. Substantial savings can be achieved in manufacture, storage, shipping, and handling because of the low processing temperature and the storage stability of the dense and hard products.
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3.发明申请公开(公告)号：US20210386102A1
公开(公告)日：2021-12-16
申请号：US17459083
申请日：2021-08-27
发明人： Orihiro TSURUTA , Masaru MATSUURA
摘要： An object of the present invention is to provide a konnyaku product in which scum causing smell and unpleasant taste is effectively reduced and that does not require a pretreatment for removing them, a production method therefor, and an alkaline coagulant suitable for the production of such a konnyaku. The object can be achieved by using, as an alkaline coagulant for konnyaku production, an alkaline solution containing non-reducing sugar, calcium hydroxide as an alkaline component for coagulation, and water, in which the non-reducing sugar and the calcium hydroxide are dissolved in the water.
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4.发明申请公开(公告)号：US20190069582A1
公开(公告)日：2019-03-07
申请号：US16179199
申请日：2018-11-02
发明人： John J. Ryan , Brian Whiting
摘要： A method and popping machine for popping different types of popcorn kernels is provided, where the different types of popcorn kernels include at least mushroom type popcorn and butterfly type popcorn. The method includes determining a selected one of the different types of popcorn kernels to be popped in a first popping cycle based upon a selection made by an operator, and then retrieving and using a first set of predetermined cooking temperature set points associated with cooking the selected one of the different types of popcorn kernels during performance of the first popping cycle. The cooking temperature set points determine several items which may include when to heat a kettle of the popping machine, when to signal an operator to take action such as loading kernels or dumping popped popcorn, and when to add sugar if a sweetened popped popcorn type is desired.
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公开(公告)号：US20180000117A1
公开(公告)日：2018-01-04
申请号：US15545410
申请日：2016-01-19
申请人： PROTEIFOOD S.A.
摘要： The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.
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公开(公告)号：US20220079193A1
公开(公告)日：2022-03-17
申请号：US17398523
申请日：2021-08-10
申请人： PERFECT SNAX, LLC
发明人： Frank Florio
摘要： A method of manufacturing candied popcorn, including providing: a kettle to pop popcorn kernels into popped popcorn; a drum to tumble the popped popcorn and sift out unpopped or undersized popcorn; a hopper to place the popped popcorn onto a tray; a scarf plate; and a drizzle applicator to apply an edible adhesive to the popped popcorn; preparing a volume of popped popcorn using a wet pop technique; transporting a portion of the volume of popped corn to the drum to sift out unpopped or undersized popcorn; placing the popcorn from the drum onto a tray; adjusting the height of the tray relative to a belt and placing the tray onto the belt; applying a first application of the edible adhesive onto the remaining popcorn; passing the remaining popcorn under the scarf plate to receive dry product; applying a second application of the edible adhesive onto the remaining popcorn.
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公开(公告)号：US20210092984A1
公开(公告)日：2021-04-01
申请号：US17050197
申请日：2018-04-26
发明人： Javier Canada Millan , Maria Barandiaran Martinez , Ana Aseguinolaza Garcia , Irene Peral Diez , Raquel Llorente Holgado
摘要： The present invention belongs to the field of food industry, particularly to the production of snacks. The present invention specifically relates to a fish-based food product, to its method of preparation, and to its use.
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公开(公告)号：US10772348B2
公开(公告)日：2020-09-15
申请号：US15977412
申请日：2018-05-11
发明人： Samuel Asiedu Asante , Rudolph L. Bazaldua , Sonny Beckman , Ajay Rajeshwar Bhaskar , Bhima Geera , Lori Glanz , Nick Ladin , V. N. Mohan Rao , David L. Sanchez , William Yang
摘要： An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.
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公开(公告)号：US20200154741A1
公开(公告)日：2020-05-21
申请号：US16616329
申请日：2018-05-30
发明人： James WILLIAMS , Marcel OOST INDIE , Kal EZZAT , Rachel MALLINDER
摘要： A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food.
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公开(公告)号：US20230044671A1
公开(公告)日：2023-02-09
申请号：US17966414
申请日：2022-10-14
申请人： OPOPOP, INC.
发明人： BRADLEY ROULIER , JONAS TEMPEL , GARY ASHURST , ROBERT CLARK , TEJINDER GREWAL
摘要： A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, flavoring, and a cooking medium such as oil or shortening. In a preferred embodiment, the pod is loaded into the grain-popping machine through a slot so that it is held in position adjacent to a heating element. The heating element is activated to begin a popping sequence. When each grain kernel or seed in the pod reaches popping temperature, it absorbs the flavoring in its cell and ejects through the bottom of the pod, which can be weakened to ease ejection, into a bowl positioned in a receiving area of the grain-popping machine. The pod is then removed and disposed of.
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