公开(公告)号：WO1989010704A1

公开(公告)日：1989-11-16

申请号：PCT/US1989001929

申请日：1989-05-05

Applicant: COX, James, P. ,  COX, Jeanne, M.

IPC: A23P01/12

CPC classification number: A23L15/35 ,  A23L15/20

Abstract: This invention relates generally to edible food product. Whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk with attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue. An apparatus for forming an egg yolk analogue is disclosed wherein an extruder with a deformable nozzle (54) and interrupter (58) for interrupting the flow of egg yolk material from the extruder nozzle are provided.

Abstract translation: 本发明一般涉及食用食品。 公开了全蛋类似物，其中将卵黄类似物处理以在其外表面上形成膜。 带有护肤膜的蛋黄与天然蛋白，经过处理的蛋清或蛋清类似物结合形成整个蛋类似物。 公开了一种用于形成蛋黄类似物的装置，其中提供了具有可变形喷嘴（54）的挤出机和用于从挤出机喷嘴中断蛋黄材料流动的中断器（58）。

公开(公告)号：WO1996004807A1

公开(公告)日：1996-02-22

申请号：PCT/US1994013827

申请日：1994-12-01

Applicant: WIXON-FONTAROME, INC.

Inventor： WIXON-FONTAROME, INC. ,  SCHANTZ, Lloyd, C.

IPC: A23P01/12

CPC classification number: A23L27/70 ,  A23P10/25 ,  A23P10/28 ,  A23P10/40

Abstract: A method for processing a food product into a free-flowing form includes forming the food product into a substantially homogeneous mixture; transferring the mixture into an extruding apparatus; extruding the mixture; severing the extruded food product into pieces having predetermined lengths; and curing the pieces by exposing same to moving air.

Abstract translation: 将食品加工成自由流动形式的方法包括将食品形成为基本均匀的混合物; 将混合物输送到挤出装置中; 挤出混合物; 将挤出的食品切割成具有预定长度的片; 并通过将其暴露于移动空气来固化。

公开(公告)号：WO1995016368A1

公开(公告)日：1995-06-22

申请号：PCT/US1994014028

申请日：1994-12-13

Applicant: THE QUAKER OATS COMPANY ,  LEE, Patrick, S.

Inventor： THE QUAKER OATS COMPANY

IPC: A23P01/12

CPC classification number: A23K50/48 ,  A23K50/42 ,  A23P30/20 ,  Y10S426/805

Abstract: The present invention relates to a process for preparing a retort-stable, shaped food piece, said process comprising: (a) preparing a premixture comprising (1) from about 15 % to about 65 % by weight protein, (2) from about 15 % to about 65 % by weight starch, (3) from 0 % to about 9 % by weight fat, (4) from 0 % to about 0.7 % by weight added sulfur, (5) from 0 % to about 2 % by weight dicalcium phosphate, wherein the weight percentage of the premixture components are expressed as a percentage of the premixture; (b) combining the premixture with water to form a secondary mixture, wherein the ratio of premixture to water is in the range of from about 1.6:1 to about 4:1; (c) mixing the secondary mixture for a period of time sufficient to obtain a substantially uniformly mixed dough and under conditions such that the temperature of the secondary mixture and uniformly mixed dough in the mixing operation are maintained in the range of from about 15 DEG C to about 45 DEG C; and (d) extruding the uniformly mixed dough into a desired shaped piece, wherein the extrusion is carried out in conjunction with low specific mechanical energy and high pressure conditions, and under conditions such that the temperature of the uniformly mixed dough in the extrusion operation is in the range of from about 40 DEG C to about 100 DEG C, and wherein said shaped piece is cohesive and maintains its shape when retorted. The present invention further relates to a piece prepared by the above-described process.

Abstract translation: 本发明涉及一种制备蒸煮稳定的成型食品的方法，所述方法包括：（a）制备预混物，其包含（1）约15重量％至约65重量％的蛋白质，（2）约15 ％至约65重量％的淀粉，（3）0重量％至约9重量％的脂肪，（4）0重量％至约0.7重量％的硫，（5）0重量％至约2重量％ 磷酸二钙，其中预混物组分的重量百分比表示为预混物的百分比; （b）将预混合物与水混合以形成二次混合物，其中预混合物与水的比率在约1.6:1至约4:1的范围内; （c）将二次混合物混合足够的时间以获得基本上均匀混合的面团，并且在混合操作中将次级混合物和均匀混合面团的温度保持在约15℃的条件下 至约45℃; 和（d）将均匀混合的面团挤出成所需的成形件，其中挤压是在低比机械能和高压条件下进行的，并且在挤压操作中均匀混合面团的温度为 在约40℃至约100℃的范围内，并且其中所述成形件是凝聚性的并且在蒸馏时保持其形状。 本发明还涉及通过上述方法制备的片。

公开(公告)号：WO1992004834A1

公开(公告)日：1992-04-02

申请号：PCT/AU1991000443

申请日：1991-09-24

Applicant: TENDAPAK TECHNOLOGIES PTY. LTD. ,  GIBSON, Royce, Gordon ,  SMITH, Gary, Ronald, Elliot

Inventor： TENDAPAK TECHNOLOGIES PTY. LTD.

IPC: A23P01/12

CPC classification number: A21C11/10 ,  A21C5/00 ,  A22C7/0092 ,  A23P30/20

Abstract: A food processing machine (10) for the formation of agglomerates of finely comminuted meat, which comprises a die (12), a duct (19) extending through the die and terminating in a face (27) thereof, a pump (11) to convey finely comminuted meat through the duct (19), and a wiper blade (25) actuated to periodically wiper across the die face to remove therefrom any meat that has been extruded from the duct. The agglomerate of finely comminuted meat wiped from the face (21) of the die (12) is transported by the blade (25) into a vessel (14) containing a cooking liquid.

Abstract translation: 一种用于形成精细粉碎的肉块的附聚物的食品加工机（10），其包括模具（12），延伸穿过模具并终止于其表面（27）的管道（19），泵（11）至 通过管道（19）输送细粉碎的肉，以及擦拭器刮片（25），其被致动以周期性地擦拭穿过模具面以从其中移除已经从管道挤出的任何肉。 从模具（12）的表面（21）擦拭的细粉碎的团块的聚集体通过叶片（25）输送到容纳烹饪液体的容器（14）中。

公开(公告)号：WO1995012327A1

公开(公告)日：1995-05-11

申请号：PCT/US1994012455

申请日：1994-10-31

Applicant: RECOT, INC.

Inventor： RECOT, INC. ,  JURANOVIC, Lillian, Regina ,  TUZZIO, Paul, V.

IPC: A23P01/12

CPC classification number: A21D13/40 ,  A21C11/16 ,  A23L7/117 ,  A23P30/20

Abstract: A novel pretzel chip is produced by extruding pretzel dough to form a dough extrudate comprising concentric dough rings that are interconnected and partially fused. The extrudate is sliced, and the slices are cooked following conventional pretzel cooking procedures. The dough is extruded through a die that includes a dough inlet having a plurality of metering passages arranged in concentric circles, a die interior comprised of a dough passageway containing a plurality of arcuate divider walls arranged in concentric circles, with each of said arcuate divider walls comprised of a base portion affixed to said dough inlet and a tip portion that is recessed from a dough exit port.

Abstract translation: 通过将椒盐脆饼面团挤出以形成包含相互连接并局部融合的同心面团的生面团挤出物来生产新的椒盐卷饼片。 将挤出物切片，并按照常规的椒盐卷饼烹饪程序烹饪切片。 将面团挤出通过模具挤出，其包括面团入口，该面团入口具有以同心圆排列的多个计量通道，模具内部包括面团通道，该生面团通道包含以同心圆排列的多个弧形分隔壁，每个所述弓形分隔壁 包括固定到所述面团入口的基部和从面团出口凹入的尖端部分。

公开(公告)号：WO1993024025A1

公开(公告)日：1993-12-09

申请号：PCT/JP1993000644

申请日：1993-05-18

Applicant: KOBIRD CO., LTD. ,  KOBAYASHI, Masao

Inventor： KOBIRD CO., LTD.

IPC: A23P01/12

CPC classification number: A21C11/103 ,  A21C11/00 ,  A21C11/163 ,  A23G3/0236 ,  A23G3/2007 ,  A23G3/2015 ,  A23G3/22 ,  A23G3/28 ,  A23G9/285 ,  A23P30/25 ,  B26D5/18 ,  B26D2007/0037

Abstract: A method and an apparatus for producing automatically and highly efficiently plastic foods having various shapes, having or not having, stripe-patterns from a variety of rod-like foods such as a cored-rod foods, which are continuously extruded and consist of at least two kinds of materials.

Abstract translation: 一种用于生产具有各种形状的具有或不具有来自各种棒状食品（如棒状食品）的条形图案的自动高效塑料食品的方法和装置，其连续挤出并至少包括 两种材料。

公开(公告)号：WO1993007769A2

公开(公告)日：1993-04-29

申请号：PCT/GB1992001877

申请日：1992-10-13

Applicant: SMITHKLINE BEECHAM PLC ,  CAMBURN, Philip, Adam

Inventor： SMITHKLINE BEECHAM PLC

IPC: A23P01/12

CPC classification number: A23L2/39 ,  A23L7/198 ,  A23L7/20 ,  A23L29/35 ,  A23P10/25 ,  A23P10/40

Abstract: A process for solubilising an alpha-glucan containing foodstuff which comprises processing a carbohydrate-containing material having a moisture content of less than 40 % by weight in an extruder under severe conditions of mechanical disruption and shear at high screw speed. The solubility of the extrudate after milling is greater than 55 % by weight in water. Novel soluble alpha-glucan components of the extrudate are provided having a ratio of greater than 1 for the amount of alpha-glucan having a degree of polymerisation greater than 50 to the amount of alpha-glucan with a degree of polymerisation less than 50. Food drinks comprising ingredients produced using the process are described.

Abstract translation: 一种用于溶解含有α-葡聚糖的食品的方法，其包括在严格的机械破坏和高螺旋速度剪切条件下，在挤出机中加工含水量低于40重量％的含碳水化合物的材料。 研磨后挤出物的溶解度大于55％重量，在水中。 提供挤出物的新型可溶性α-葡聚糖组分，其聚合度大于50的α-葡聚糖的量与聚合度小于50的α-葡聚糖的量的比率大于1。食品 包括使用所述方法制备的成分的饮料中描述。

公开(公告)号：WO1995016367A1

公开(公告)日：1995-06-22

申请号：PCT/US1994014027

申请日：1994-12-13

Applicant: THE QUAKER OATS COMPANY ,  LEE, Patrick, S. ,  LOUIS, Camille, A.

Inventor： THE QUAKER OATS COMPANY

IPC: A23P01/12

CPC classification number: A23K50/48 ,  A23K50/42 ,  A23P30/20 ,  Y10S426/805

Abstract: The present invention relates to a process for preparing a cohesive, retort-stable, shaped food piece, said process comprising: (a) preparing a premixture comprising (1) from about 20 % to about 80 % by weight gluten, (2) from about 20 % to about 80 % by weight flour, (3) from 0 % to about 50 % by weight meat and bone meal, (4) from 0 % to about 9 % by weight fat, (5) from 0 % to about 0.7 % by weight added sulfur, (6) from 0 % to about 2 % by weight dicalcium phosphate, wherein the weight percentage of the premixture components are expressed as a percentage of the premixture; (b) combining the premixture with water to form a secondary mixture, wherein the ratio of premixture to water is in the range of from about 1.6:1 to about 4:1; (c) mixing the secondary mixture for a period of time sufficient to obtain a substantially uniformly mixed dough and under conditions such that the temperature of the secondary mixture and uniformly mixed dough in the mixing operation are maintained in the range of from about 15 DEG C to about 45 DEG C; and (d) forming the uniformly mixed dough into a desired shaped piece, wherein the forming operation is carried out in conjunction with low specific mechanical energy and high pressure conditions, and under conditions such that the temperature of the uniformly mixed dough in the forming operation is in the range of from about 40 DEG C to about 100 DEG C, and wherein said shaped piece is cohesive and maintains its shape when retorted. The present invention further relates to a piece prepared by the above-described process.

Abstract translation: 本发明涉及一种制备粘性，蒸煮稳定的成型食品的方法，所述方法包括：（a）制备预混物，其包含（1）约20％至约80％重量的面筋，（2） 约20％至约80％的面粉，（3）0％至约50％的肉和骨粉，（4）0％至约9％的脂肪，（5）0％至约 0.7重量％的硫，（6）0重量％至约2重量％磷酸二钙，其中预混物组分的重量百分数表示为预混物的百分比; （b）将预混合物与水混合以形成二次混合物，其中预混合物与水的比率在约1.6:1至约4:1的范围内; （c）将二次混合物混合足够的时间以获得基本上均匀混合的面团，并且在混合操作中将次级混合物和均匀混合面团的温度保持在约15℃的条件下 至约45℃; 和（d）将均匀混合的面团形成到所需的成形件中，其中成型操作结合低比机械能和高压条件以及在成形操作中均匀混合面团的温度 在约40℃至约100℃的范围内，并且其中所述成形件是凝聚性的并且在蒸煮时保持其形状。 本发明还涉及通过上述方法制备的片。

公开(公告)号：WO1995003714A1

公开(公告)日：1995-02-09

申请号：PCT/EP1994002402

申请日：1994-07-20

Applicant: SCHAAF TECHNOLOGIE GMBH ,  SCHAAF, Heinz

Inventor： SCHAAF TECHNOLOGIE GMBH

IPC: A23P01/12

CPC classification number: B29C47/362 ,  A23P30/20 ,  B29C47/0009 ,  B29C47/0011 ,  B29C47/0066 ,  B29C47/365 ,  B29C47/385 ,  B29C47/6087 ,  B29C47/64

Abstract: The invention involves a cooker extruder with feeding hopper (14), screw(s) (10) as well as nozzle (26) for the production of thermally treated bio-polymers and characterises itself by at least one spatula-pump between the screw and nozzle, each of which comprise(s) one matrix of holes (22) and a corresponding spatula element (24) (defined together as spatula-pump).

Abstract translation: 本发明涉及具有进料斗（14），螺杆（10）以及用于生产热处理的生物聚合物的喷嘴（26）的炊具挤出机，并且通过至少一个铲式泵在螺杆和 喷嘴，每个喷嘴包括一个孔矩阵（22）和相应的刮铲元件（24）（一起定义为刮铲泵）。

公开(公告)号：WO1994002038A1

公开(公告)日：1994-02-03

申请号：PCT/FR1993000718

申请日：1993-07-13

Applicant: B S N ,  GORDAT, Alain ,  DECOUVELAERE, Jean-Claude ,  AMINIAN, Béatrice ,  RIBOH, Moïse

Inventor： B S N

IPC: A23P01/12

CPC classification number: A23L7/126 ,  A21D13/32 ,  A23P20/20

Abstract: The food product of the invention comprises a plurality of individual elongate elements held together in an adjacent manner. It is characterized in that said elements or strands (10) are configured in the form of a ruled surface and are held together by a binder (11, 21, 31, 51) added between them and/or in the form of a film partly or fully covering them. Application mainly in the food industry.

Abstract translation: 本发明的食品包括以相邻方式保持在一起的多个单独细长元件。 其特征在于，所述元件或股线（10）被构造成刻线表面的形式并且通过在它们之间添加的粘合剂（11,21,31,51）和/或部分地以薄膜形式保持在一起 或完全覆盖他们。 主要应用于食品工业。