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    Process Of Manufacturing Low Protein Flour Pasta
    32.
    发明申请
    Process Of Manufacturing Low Protein Flour Pasta 审中-公开
    制造低蛋白面粉的方法

    公开(公告)号：US20080268125A1

    公开(公告)日：2008-10-30

    申请号：US12169922

    申请日：2008-07-09

    Applicant: Timothy S. Hansen ,  Mahesh Padmanabhan

    Inventor： Timothy S. Hansen ,  Mahesh Padmanabhan

    IPC: A23L1/16

    CPC classification number: A23L7/109

    Abstract: The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75° C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).

    Abstract translation: 本发明涉及从低蛋白粉和由低蛋白粉生产的干燥面食生产干面条的方法。 将低蛋白粉和水混合以产生含水量为约25至约45％的面食面团。 低蛋白质面粉的蛋白质含量低于约10％，面食面团中不含有显着量的纹理增强剂。 将面食面团挤出成所需的面食形状。 所需的面食形状在至少75℃的温度和至少约70％的相对湿度下干燥足够的时间，以便产生具有约8至约13％的最终含水量的干燥面食。 制成的干面条在烹调后具有约12至约21kgf（千克剪切力）的纹理坚固度。

    Low pH, shelf-stable, milk-based food product
    33.
    发明申请
    Low pH, shelf-stable, milk-based food product 审中-公开
    低pH值，稳定的，基于乳的食品

    公开(公告)号：US20080050494A1

    公开(公告)日：2008-02-28

    申请号：US11509953

    申请日：2006-08-25

    Applicant: Richard S. Meyer

    Inventor： Richard S. Meyer

    IPC: A23L1/16

    CPC classification number: A23L23/00 ,  A23L7/109

    Abstract: An acidified, milk-based, shelf-stable food product comprises a milk-based component and preferably a pasta component. At least the milk-based component contains acidifying agents selected from the group of sodium acid sulfate, sorbic acid, lactic acid, and gluconic acid. This unique combination of acids provides a salty flavor without the addition of sodium chloride and provides an end product having a low pH or low acid taste that is shelf-stable over a significant period of time.

    Abstract translation: 酸化的，基于乳的，保存稳定的食品包括乳基成分和优选面食成分。 至少该乳基组分含有选自酸式硫酸钠，山梨酸，乳酸和葡萄糖酸的酸化剂。 这种独特的酸组合提供了不添加氯化钠的咸味，并且提供了在相当长的时间内保持稳定的低pH或低酸味的终产物。

    METHOD FOR PRODUCING FROZEN ODEN
    34.
    发明申请
    METHOD FOR PRODUCING FROZEN ODEN 审中-公开
    生产冷冻剂的方法

    公开(公告)号：US20070077340A1

    公开(公告)日：2007-04-05

    申请号：US11534686

    申请日：2006-09-25

    Applicant: Fumio NODA ,  Minoru Noda ,  Shuji Yamamoto ,  Kiyoharu Miyamoto ,  Hideo Morita

    Inventor： Fumio NODA ,  Minoru Noda ,  Shuji Yamamoto ,  Kiyoharu Miyamoto ,  Hideo Morita

    IPC: A23L1/16

    CPC classification number: A23L23/00 ,  A23L29/212

    Abstract: The purpose of the present invention is to provide a method for producing a frozen Oden, which has a good taste after heating, and which is not required to be constantly boiled, such as, at a convenience store, and can be subsequently heated quickly in response to an order to provide one having good taste. The means for solution of the present invention is a method for producing a frozen Oden, wherein at least one type of protein selected from the group consisting of animal proteins and vegetable proteins is used as a main raw material, and the method comprises the steps of: adding processed starch and saccharide to the main raw material to be kneaded; heating the obtained kneaded mixture to obtain a kneaded product; heating the kneaded product in an Oden soup; and subjecting the flavored kneaded product to a high-voltage electric-field brine-freezing treatment.

    Abstract translation: 本发明的目的是提供一种生产冷加工的方法，其在加热后具有良好的味道，并且不需要恒定地煮沸，例如在便利店，并且随后可以快速加热 响应一个订单，以提供一个具有良好的味道。 本发明的解决方法是生产冷冻奥登的方法，其中使用选自动物蛋白质和植物蛋白质的至少一种类型的蛋白质作为主要原料，并且该方法包括以下步骤： ：将加工淀粉和糖加入待揉捏的主要原料中; 加热得到的捏合混合物，得到捏合物; 在奥登汤中加热捏合的产品; 并将经调味的捏合产物进行高压电场盐水冷冻处理。

    Method and apparatus for producing co-extruding pasta
    36.
    发明授权
    Method and apparatus for producing co-extruding pasta 失效
    用于生产共挤出面食的方法和设备

    公开(公告)号：US06866878B1

    公开(公告)日：2005-03-15

    申请号：US10063755

    申请日：2002-05-10

    Applicant: John M. Battaglia

    Inventor： John M. Battaglia

    IPC: A21C11/16 ,  A23L1/00 ,  A23L1/16 ,  A21C9/06 ,  A23P1/00

    CPC classification number: A21C11/163 ,  A23L7/11 ,  A23P30/25

    Abstract: A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that are arranged in a straight line. The straight-line design allows the co-extruded dough strands to drop directly into a single crimp/cut die that has a selected straight, angular or other cut. The invention may be adapted and utilized on any new or pre-existing pasta dough extruders.

    Abstract translation: 一种用于生产共挤出的面食的方法和设备，例如填充的拌合物，并且用于提供用单个模具制造多个端部卷曲的能力。 该方法包括将面食面团从挤出机分配到以直线排列的多个共挤出模头插入物。 直线设计允许共挤出的面团线直接落入具有选定的直的，有角度或其他切口的单个压接/切割模具中。 本发明可以适用于任何新的或预先存在的面食面团挤出机。

    Preparation of instant fried noodles
    40.
    发明授权
    Preparation of instant fried noodles 失效
    准备快速炒面

    公开(公告)号：US06042866A

    公开(公告)日：2000-03-28

    申请号：US644333

    申请日：1996-05-10

    Applicant: Robert Greene ,  Orlando Lim ,  Tiang Seng Toh

    Inventor： Robert Greene ,  Orlando Lim ,  Tiang Seng Toh

    IPC: A23L7/109 ,  A23L1/16

    CPC classification number: A23L7/111

    Abstract: Reduction of frying oil uptake is effected when preparing instant fried noodles by aggregating a plurality of gelatinized noodle dough strips to form a cake mass, subjecting the cake to heat to reduce its moisture content to an amount in a range of from at least about 10% and less than 30% by weight, frying the partially-dried cake in a mass of an edible oil and separating the fried cake from the frying oil mass. In another aspect of the invention, oil uptake reduction is effected by employing a dough having a protein content of from about 8% to about 13% by weight and/or containing an added proteinaceous substance ingredient, such as gluten, and/or containing maltodextrin as an ingredient.

    Abstract translation: 通过聚集多个凝胶化的面条来形成饼块来制备速食油炸面条，从而减轻煎炸油的摄取，使饼干加热，使其含水量至少为约10％ 小于30重量％，将部分干燥的蛋糕以大量食用油煎炸，并将煎饼与煎炸油料分离。 在本发明的另一方面，通过使用蛋白质含量为约8重量％至约13重量％的面团和/或含有添加的蛋白质成分如麸质和/或含麦芽糖糊精的面团来实现吸油减少 作为成分。

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