公开(公告)号：WO2015121099A1

公开(公告)日：2015-08-20

申请号：PCT/EP2015/052106

申请日：2015-02-03

Applicant: KONINKLIJKE PHILIPS N.V.

Inventor： LI, Mo ,  KUI, Xiaoyun ,  XUE, Fei ,  SU, Jing

IPC: A23L1/201 ,  A23L1/211 ,  A23B9/02 ,  A23B9/10

CPC classification number: A23C11/103 ,  A23L11/03 ,  A23L11/10 ,  A23L11/30

Abstract: The present invention relates to a soybean pretreatment method, which includes the steps of cooking soybeans to inhibit anti-nutrients and/or eliminate anti-nutrients contained therein and drying the cooked soybeans to a water content of less than 8% while keeping the volume expansibility of soybeans at a level of at least 300%. The soybean pretreatment method may provide a fast soy milk making process.

Abstract translation: 本发明涉及一种大豆预处理方法，其包括以下步骤：烹饪大豆以抑制抗营养物质和/或消除其中所含的抗营养物质，并将煮熟的大豆干燥至含水量小于8％，同时保持体积可膨胀性 的大豆至少有300％的水平。 大豆预处理方法可以提供快速的豆浆制备方法。

公开(公告)号：WO2009094708A1

公开(公告)日：2009-08-06

申请号：PCT/AU2009/000095

申请日：2009-01-30

Applicant: KoEx PTY LTD ,  ZAKIS, Janis

Inventor： ZAKIS, Janis

IPC: A23L1/01 ,  A23L1/025 ,  A23L1/201

CPC classification number: A23L25/30 ,  A23L5/15 ,  A23L5/17 ,  A23L7/1975 ,  A23L11/10

Abstract: A method for the rapid continuous mashing and cooking of grains, legume pulses, corn kernels, seeds or the like, as a stage in the production of a food product, said method including the steps of: introducing said grains, legume pulses, corn kernels or the like into a continuous throughput high-shear mixing/cooking device in which said materials are heated at a pressure of up to 40 Bar and to a temperature of between 100°C and 200°C and are then expelled from said device and cooled to a target temperature for storage or further processing.

Abstract translation: 一种用于快速连续糖化和烹饪谷物，豆科植物，玉米粒，种子等的方法，作为食品生产的一个阶段，所述方法包括以下步骤：引入所述谷物，豆科植物脉冲，玉米粒 或类似物转化成连续通量的高剪切混合/烹饪装置，其中所述材料在高达40巴的压力下加热至100℃至200℃的温度，然后从所述装置中排出并冷却 达到目标温度进行存储或进一步处理。

公开(公告)号：WO02058486A3

公开(公告)日：2003-03-06

申请号：PCT/US0201958

申请日：2002-01-24

Applicant: ARCHER DANIELS MIDLAND CO

Inventor： BORDERS CHERYL K ,  FLECKENSTEIN MICHAEL J ,  GOTTEMOLLER THOMAS ,  SANDBERG CHRISTOPHER A ,  STRICKLAND CLIFFORD A

IPC: A23L11/00 ,  A23L11/10 ,  A23L1/20 ,  A23L1/201

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

Abstract: This invention is directed to process for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

Abstract translation: 本发明涉及用于生产可食用豆的方法，包括向调理水中加入有机酸，向烹饪水或两者加入，这将提供优质的脱水豆。 本发明的豆类易于制备，并且将提供与干袋豆相同量的成品豆。 本发明的豆具有比目前可用的脱水豆具有显着更少的松软皮和游离肉。 此外，本发明的脱水豆将具有与罐装或干燥袋豆类似的颜色。

公开(公告)号：WO02054889A1

公开(公告)日：2002-07-18

申请号：PCT/US2002/000356

申请日：2002-01-09

IPC: A23L7/196 ,  A23L11/10 ,  A23L1/182

CPC classification number: A23L11/10 ,  A23L7/196

Abstract: A process for significantly increasing the rate of hydration of food crop seeds, such as brown and wild rice, without loss of the nutritious and beneficial portions of the seeds, is disclosed. In this process, the seed of interest is bombarded with an abrasive particulate, which is preferably entrained in a pressurized stream of gas, sufficient to create microperforations in the water resistant outer coat of said seed. These microperforations in the treated seed significantly increase the rate of hydration of the seed and hence decrease cooking time accordingly. Moreover, this process effects improved hydration without removing any significant portions of the outer coat or layers of the seed which lie underneath the outer coat.

Abstract translation: 公开了一种在不损失种子营养和有益部分的情况下显着提高粮食作物种子如棕色和野生稻的水合速率的方法。 在该方法中，用磨料颗粒轰击感兴趣的种子，磨料颗粒优选夹带在加压的气体流中，足以在所述种子的防水外层中产生微穿孔。 处理过的种子中的这些微穿孔显着增加了种子的水合速率，从而相应地减少了烹饪时间。 此外，该方法可以改善水合作用，而不会移除位于外涂层下面的种子的外层或多层的任何重要部分。

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：WO2013026051A2

公开(公告)日：2013-02-21

申请号：PCT/US2012/051510

申请日：2012-08-17

Applicant: LEGUPRO AB ,  STOREK, David ,  SEQUEIRA, Antonia ,  OTILLAR, Robert

Inventor： STOREK, David ,  SEQUEIRA, Antonia ,  OTILLAR, Robert

IPC: A47J27/12

CPC classification number: A23L5/13 ,  A23L5/11 ,  A23L5/55 ,  A23L11/00 ,  A23L11/01 ,  A23L11/10 ,  A23V2002/00 ,  A47J27/12 ,  A47J36/32 ,  A47J37/106 ,  A47J37/1219 ,  A47J37/1228 ,  B05C3/02 ,  B05C3/10

Abstract: An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

Abstract translation: 描述了一种用于控制容器中的食品移动的装置和方法。 该设备可以是可清洁的，便携式的和全自动的。 它可以包括用于容纳食物产品的主容器和用于容纳诸如液体的物质的一个或多个其他容器。 主容器可以在一个或多个其他容器之间移动，使得食品浸没在一个或多个其他容器中的物质（例如液体）中。 任何容器都可以加热以加热食品。 主容器的这种移动可以用于不需要用户交互的完全自动化的周期（例如，发芽，漂洗，浸泡，烹饪，清洁等）。

公开(公告)号：WO2012138582A1

公开(公告)日：2012-10-11

申请号：PCT/US2012/031698

申请日：2012-03-30

Applicant: PULSTAR INTERNATIONAL CORPORATION ,  ZAKIS, Janis

Inventor： ZAKIS, Janis

IPC: A23L1/201 ,  A23L1/182

CPC classification number: A23L11/10

Abstract: A cooking and hydration system for whole seeds and pulses, including a dry friction cooker having a product inlet and a product outlet; a hydration system in fluid communication with said product outlet of said dry friction cooker, wherein said hydration system is airtight or includes an inert gas supply so as to maintain commercial sterility of the product being processed; a disintegrator mill in fluid communication with said hydration system, said disintegrator mill including a comminution screen defining a comminution screen portion within said disintegrator mill, a motorized mixer operatively coupled to a mixer blade in said comminution screen portion, and an disintegrator mill outlet; and optionally a pressure boosting hydration system in fluid communication with said disintegrator mill outlet and in fluid communication with a back pressure source applied to said pressure boosting hydration system through a back pressure valve.

Abstract translation: 用于全种子和脉冲的烹饪和水合系统，包括具有产品入口和产品出口的干摩擦炊具; 与所述干摩擦炊具的所述产品出口流体连通的水合系统，其中所述水合系统是气密的或包括惰性气体供应源，以保持被处理产品的商业无菌性; 与所述水合系统流体连通的粉碎机，所述粉碎机包括在所述粉碎机内定义粉碎筛分部分的粉​​碎筛，与所述粉碎筛部分中的混合器叶片可操作地连接的电动混合器和粉碎机出口; 以及任选的与所述粉碎机出口流体连通并与通过背压阀施加到所述增压水合系统的背压源流体连通的增压水合系统。

公开(公告)号：WO2008112761A1

公开(公告)日：2008-09-18

申请号：PCT/US2008/056658

申请日：2008-03-12

Applicant: CONAGRA FOODS RDM, INC. ,  DIERKING, Mark ,  SCHUMACHER, Richard ,  HOPKINS, Jerry

Inventor： DIERKING, Mark ,  SCHUMACHER, Richard ,  HOPKINS, Jerry

IPC: A23L1/00 ,  A23L1/01 ,  A23L1/20 ,  A23L1/201

CPC classification number: A23L11/10 ,  A23L5/13 ,  A23L11/05 ,  A23P30/20

Abstract: Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans.

Abstract translation: 公开了生产部分水合豆酱的方法。 所述方法包括将一批未煮熟的全豆或分裂豆输入到挤出机中，所述挤出机包括入口，在入口下游的串联的一个或多个温度区域和在所述一个或多个温度区域下游的模具; 旋转挤出机的螺杆组件以挤出豆子并迫使豆子通过一个或多个温度区域，其中当豆被强制通过每个温度区域时，将一定量的蒸汽和一定量的水加入豆中; 并且迫使通过模具串联的所述一个或多个温度区域的最终温度区域离开出来的豆以产生豆浆。 通过本公开的方法制备的部分水合的豆酱包含至少约45重量％的水含量。 部分水合的豆酱可以进一步加工成部分水合的豆制品，例如重烧豆。

公开(公告)号：WO2002058486A2

公开(公告)日：2002-08-01

申请号：PCT/US2002/001958

申请日：2002-01-24

Applicant: ARCHER-DANIELS-MIDLAND COMPANY

Inventor： BORDERS, Cheryl, K. ,  FLECKENSTEIN, Michael, J. ,  GOTTEMOLLER, Thomas ,  SANDBERG, Christopher, A. ,  STRICKLAND, Clifford, A.

IPC: A23L1/20

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

Abstract: This invention is directed to process for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

Abstract translation: 本发明涉及用于生产可食用豆的方法，包括向调理水中加入有机酸，向烹饪水或两者加入，这将提供优质的脱水豆。 本发明的豆类易于制备，并且将提供与干袋豆相同量的成品豆。 本发明的豆具有比目前可用的脱水豆具有显着更少的松软皮和游离肉。 此外，本发明的脱水豆将具有与罐装或干燥袋豆类似的颜色。

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。