公开(公告)号：WO2005099467A1

公开(公告)日：2005-10-27

申请号：PCT/US2005/011538

申请日：2005-04-04

Applicant: INLAND EMPIRE FOODS ,  STERNER, Mark, M. ,  STERNER, Mark, H. ,  STERNER, Janelle, K.

Inventor： STERNER, Mark, M. ,  STERNER, Mark, H. ,  STERNER, Janelle, K.

IPC: A23C1/00

CPC classification number: A23L11/10 ,  A23L11/01 ,  A23L11/05

Abstract: Provided is a method for rapid preparation of authentic refried beans from dehydrated starting material such as bean flakes. The method comprises the steps of providing a heated cooking surface, adding dehydrated refried beans to the heated cooking surface, adding water, stirring the mixture to achieve a bean mixture or slurry until the product begins to pull away from the heated cooking surface and browning begins to occur. The heated cooking surface optionally comprises cooking oil and further optionally comprises ingredients for sautéing thereon. This method enhances and intensifies the flavor of the refried bean product, thus producing a traditional frijoles refritos.

Abstract translation: 本发明提供了一种从脱水的原料如豆片中快速制备真正的重豆的方法。 该方法包括以下步骤：提供加热的烹饪表面，将加热的蒸煮面加入脱水的豆类中，加入水，搅拌混合物以获得豆混合物或浆料，直到产品开始从加热的烹饪表面拉出并开始褐变 发生。 加热的烹饪表面任选地包含烹饪油，并且还任选地包含用于在其上进行炒煮的成分。 这种方法增强并加强了重新制作的豆制品的味道，从而产生了传统的混合物。

公开(公告)号：WO1994002032A1

公开(公告)日：1994-02-03

申请号：PCT/US1993006651

申请日：1993-07-14

Applicant: STERNER, Mark, H. ,  STERNER, Mark, M. ,  ZANE, Ronald, S., O.

IPC: A23L01/20

CPC classification number: A23L11/10 ,  A23L11/01

Abstract: A leguminous food product which retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas. The leguminous food product is crisp and crunchy when chewed and may be seasoned of flavored with salt, herbs, spices, etc. to achieve a variety of different desired tastes. The leguminous food prouct provides a nutritional source of protein and fiber which is low in fat and calories. The leguminous food product is formed by preconditioning (10), cooking (20), chilling (30), deshydrating (40), and enrobing (50) the legumes.

Abstract translation: 保留其制成的豆类的豆类的豆科食品由各种豆类如斑鸠豆，红豆，黑豆，海军豆，芸豆，扁豆和豌豆形成。 豆科食品在咀嚼时脆脆脆脆，可以用盐，草药，香料等调味，以达到各种不同的期望口味。 豆科食物提供脂肪和热量低的蛋白质和纤维的营养来源。 豆科食品通过预处理（10），烹饪（20），冷却（30），脱水（40）和包埋（50）豆类形成。

公开(公告)号：WO1998015190A1

公开(公告)日：1998-04-16

申请号：PCT/US1997015732

申请日：1997-10-07

Applicant: STERNER, Mark, H. ,  STERNER, Mark, M. ,  ZANE, Ronald, S., O.

IPC: A23L01/20

CPC classification number: A23L11/10

Abstract: A process for producing reconstitutable, dehydrated, whole lentils which includes providing a quantity of uncooked, dried lentils, tempering the lentils by immersion in water (18), draining excess water from same, allowing the lentils to stand for a time sufficient to acquire a moisture content substantially equilibrated throughout the lentils, cooking said lentils in a steam environment for a period of time sufficient to soften them (20), and passing said lentils through a gap between two smooth rollers such that the pericarp outer covering is cracked without penetrating the cotyledon inner seeds (48). Depending on the chosen size of the gap, either no cotyledon inner seed is exposed or up to one millimeter of seed can be exposed. The resulting lentils are then dehydrated (50) and can be easily reconstituted as a ready-to-eat food product.

Abstract translation: 一种生产可重复，脱水，整个扁豆的方法，其包括提供一定数量的未煮过的干扁豆，通过浸入水中（18）回火扁豆，从其中排出多余的水，使扁豆放置一段足以获得 在整个扁豆中基本平衡的水分含量，在蒸汽环境中烹饪扁豆一段足以软化它们的时间（20），并使所述扁豆通过两个光滑辊之间的间隙，使得果皮外覆盖层破裂而不渗透 子叶内种子（48）。 根据选择的间隙大小，不会露出子叶内种子，否则可能会暴露一毫米种子。 然后将所得到的扁豆脱水（50），并且可以容易地重新配制成即食食品。

公开(公告)号：WO1996041544A1

公开(公告)日：1996-12-27

申请号：PCT/US1996009436

申请日：1996-06-03

Applicant: STERNER, Mark, H. ,  STERNER, Mark, M. ,  ZANE, Ronald, S., O.

IPC: A23L01/20

CPC classification number: A23L23/10 ,  A23L11/05

Abstract: A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method comprises the steps of cleaning the food product (10), removing all unwanted material (12), tempering the food product until it is partially hydrated (18), steam cooking the food product in a low pressure steam environment (20), smoothly crushing the food product between at least one pair of rolls (48), dehydrating the food product (50), and breaking up the food product to a desired size (52). The food product produced by the present method has a moisture content of approximately 4 % to 14 %, and preferably 7 %. The product formed by the present method is instantly reconstitutable and has the color, appearance, texture, aroma, and consistency of conventionally prepared pea soup.

Abstract translation: 一种用于形成用于重建成即食食品的脱水豆科食品的方法。 该方法包括以下步骤：清洁食品（10），去除所有不需要的物质（12），回火食品直到其部分水合（18），在低压蒸汽环境（20）中蒸煮蒸煮食品， 在至少一对辊（48）之间平滑地破碎食品，使食品脱水（50），并将食品分解成所需尺寸（52）。 通过本方法生产的食品具有约4％至14％，优选7％的水分含量。 通过本方法形成的产品立即可重构，具有常规制备的豌豆汤的颜色，外观，质地，香气和稠度。

公开(公告)号：WO1996015686A1

公开(公告)日：1996-05-30

申请号：PCT/US1995009632

申请日：1995-08-04

Applicant: STERNER, Mark, H. ,  STERNER, Mark, M. ,  ZANE, Ronald, S., O.

IPC: A23L01/40

CPC classification number: A23L23/10 ,  A23L11/05

Abstract: A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method comprises the steps of cleaning the food product, removing all unwanted material, tempering the food product until it is partially hydrated, steam cooking the food product in a low pressure steam environment, smoothly crushing the food product between at least one pair of rolls, dehydrating the food product, and breaking up the food product to a desired size. The food product produced by the present method has a moisture content of approximately 4 % to 14 %, and preferably 10 %. The product formed by the present method is instantly reconstitutable and has the color, appearance, texture, aroma, and consistency of conventionally prepared pea soup.

Abstract translation: 一种用于形成用于重建成即食食品的脱水豆科食品的方法。 该方法包括以下步骤：清洁食品，除去所有不需要的物质，回火食品直到其部分水合，在低压蒸汽环境中蒸煮蒸煮食品，在至少一对辊之间平滑地破碎食品 ，使食品脱水，并将食品分解成所需尺寸。 通过本方法生产的食品具有约4％至14％，优选10％的含水量。 通过本方法形成的产品立即可重构，具有常规制备的豌豆汤的颜色，外观，质地，香气和稠度。

公开(公告)号：WO2006023974A3

公开(公告)日：2006-03-02

申请号：PCT/US2005/030106

申请日：2005-08-23

Applicant: INLAND EMPIRE FOODS, INC. ,  STERNER, Mark, H.

Inventor： STERNER, Mark, H.

IPC: A23L1/20

Abstract: The invention features French fry substitutes and methods of producing the same using legume paste from Vigna Unguiculata .

公开(公告)号：WO2006023974A2

公开(公告)日：2006-03-02

申请号：PCT/US2005030106

申请日：2005-08-23

Applicant: INLAND EMPIRE FOODS INC ,  STERNER MARK H

Inventor： STERNER MARK H

IPC: A21D10/04 ,  A23L11/00

CPC classification number: A23L11/05 ,  A23P30/20

Abstract: The invention features French fry substitutes and methods of producing the same using legume paste from

Abstract translation: 本发明的特征在于法国油炸替代物及其制备方法