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    Process for blanching or cooking pasta
    41.
    发明授权
    Process for blanching or cooking pasta 失效
    漂白或烹饪面食的方法

    公开(公告)号：US5997931A

    公开(公告)日：1999-12-07

    申请号：US288127

    申请日：1994-08-10

    Applicant: Lars Askman ,  Werner Leonhardt

    Inventor： Lars Askman ,  Werner Leonhardt

    IPC: A23L7/109 ,  A47J27/14 ,  A23B7/06 ,  A23L1/16 ,  A23L1/162

    CPC classification number: A23L7/109

    Abstract: Pasta dough is blanched or cooked by forming a pasta dough into a plurality of continuous pasta dough strands and simultaneously directing leading ends of the continuous strands and water at a temperature sufficient to blanch or cook the strands into the inlet end of a pipe which descends vertically from the inlet end to an outlet end. The water contacts the strands and draws and conveys the strands through the pipe for a time sufficient to blanch or cook the strands. As the blanched or cooked strands and water exit from the pipe through the outlet end, the continuous strands are conveyed away from the pipe while draining and collecting water, which is recirculated to the pipe inlet end.

    Abstract translation: 通过将面食面团形成多个连续的面团面团线并将连续的丝束和水的引导端引导到足够的温度下使面团面团变白或煮熟，该温度足以将丝线漂白或煮熟成垂直下降的管子的入口端 从入口端到出口端。 水接触股线，并通过管道牵引和输送股线足够的时间来使股线变白或煮好。 随着褪色或煮熟的丝束和水通过出口端从管道出来，连续的纱线在排出和收集水的同时被输送远离管道，水被再循环到入口端。

    Products from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes and other roots, seeds and fruit
    44.
    发明授权
    Products from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes and other roots, seeds and fruit 失效
    来自甘薯，木薯，食用甲壳素，苋菜，山药，莲花，土豆等根，种子和水果的产品

    公开(公告)号：US5789012A

    公开(公告)日：1998-08-04

    申请号：US103579

    申请日：1993-08-09

    Applicant: Kara M. Slimak

    Inventor： Kara M. Slimak

    IPC: A21D13/04 ,  A21D13/08 ,  A23G9/32 ,  A23G9/42 ,  A23K1/14 ,  A23L1/00 ,  A23L1/16 ,  A23L1/164 ,  A23L1/187 ,  A23L1/214 ,  A23L1/36 ,  A23L1/38

    CPC classification number: A23G9/42 ,  A21D13/04 ,  A21D13/08 ,  A23K10/30 ,  A23L19/10 ,  A23L19/105 ,  A23L19/11 ,  A23L25/10 ,  A23L25/30 ,  A23L7/109 ,  A23L7/117 ,  A23L7/13 ,  A23L9/12 ,  A23P20/12

    Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts. A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, sugar beets, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

    Abstract translation: 由白薯，木薯，可食用甲壳素，热带山药，莲花，箭头，荞麦和苋菜等制成的面粉，以及从其制备的各种不同的食品，是小麦和其他谷物，豆类，牛奶，鸡蛋和 坚果的部分替代品。 各种不同的食品，由食用根，种子，淀粉等水果制成，包括马铃薯，竹芋，桦木，甜菜，茉莉，荞麦，豆类，小米，米罗，大麦，燕麦，玉米， 饭，面包水果，南瓜，冬季南瓜，白色南瓜，车前草，香蕉和千斤顶水果，是小麦和其他谷物，牛奶，鸡蛋和部分替代坚果的替代品。 各种淀粉，可溶性纤维和不溶性纤维可以组合以提供替代小麦和其他谷物，牛奶，鸡蛋和部分替代品的产品。

    Process for cleaning of pasta presses
    45.
    发明授权
    Process for cleaning of pasta presses 失效
    清洁面食的过程

    公开(公告)号：US5782985A

    公开(公告)日：1998-07-21

    申请号：US557109

    申请日：1995-12-01

    Applicant: Josef Manser ,  Werner Seiler ,  Heinz Resch ,  Jurg Ebneter

    Inventor： Josef Manser ,  Werner Seiler ,  Heinz Resch ,  Jurg Ebneter

    IPC: A23L1/16 ,  A21C11/20 ,  A23P1/12 ,  B01F7/00 ,  B01F7/24 ,  B01F15/00 ,  B08B7/04 ,  B08B9/00

    CPC classification number: B01F15/00032 ,  B01F7/00425

    Abstract: A process and an apparatus for cleaning pasta presses, particularly for the "in situ" cleaning of the screws of screw-type machines, kneader mixers and the like in the pasta industry. This is effected without dismantling the machine by conveying cleaning liquids through the screw-type machines which are closed in liquid-tight manner. The cleaning liquids are preferably recycled and filtered.

    Abstract translation: PCT No.PCT / CH95 / 00084 Sec。 371 1995年12月1日第 102（e）1995年12月1日日期PCT 1995年4月20日PCT PCT。 公开号WO95 / 31275 日期1995年11月23日一种用于清洁面食机的方法和设备，特别是用于在面食行业中螺杆式机器，捏合机混合机等的螺杆的“原位”清洁。 通过将液体通过以液密方式封闭的螺旋式机器输送清洁液体而不拆卸机器。 清洁液优选地被再循环和过滤。

    Preparation of instant glass noodles
    46.
    发明授权
    Preparation of instant glass noodles 失效
    准备速溶玻璃面

    公开(公告)号：US5773069A

    公开(公告)日：1998-06-30

    申请号：US635377

    申请日：1996-04-19

    Applicant: Hwee Peng Rebecca Lian ,  Tian Seng Toh

    Inventor： Hwee Peng Rebecca Lian ,  Tian Seng Toh

    IPC: A23L1/0522 ,  A23L1/16 ,  A23L1/162

    CPC classification number: A23L7/109 ,  A23L29/212

    Abstract: Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.

    Abstract translation: 速溶玻璃面条用绿豆淀粉或马铃薯淀粉或其混合物制成。 为了制备面条，将生绿豆和/或马铃薯淀粉和水在一段温度和一段时间内混合以形成面团并部分地使淀粉糊化，并将面团挤出以获得面条形式的面团。 然后将面条蒸熟以固定它们，然后将其淀粉糊化，然后将淀粉糊化，然后在水中冷却，使淀粉退化使其变硬，然后将面条干燥至含水量低于15％。

    Coating drum for cooked pasta
    47.
    发明授权
    Coating drum for cooked pasta 失效
    用于熟面食的涂层滚筒

    公开(公告)号：US5755880A

    公开(公告)日：1998-05-26

    申请号：US385134

    申请日：1995-02-07

    Applicant: Carl M. Norman ,  Carleton George Merritt

    Inventor： Carl M. Norman ,  Carleton George Merritt

    IPC: A21C9/04 ,  A21C15/00 ,  A23G3/26 ,  A23L1/00 ,  A23L1/16 ,  A23L1/182 ,  A23L3/16 ,  A23L3/3508 ,  A23P1/08 ,  B65B25/00

    CPC classification number: A23L3/165 ,  A21C15/002 ,  A21C9/04 ,  A23G3/26 ,  A23L3/3508 ,  A23L7/109 ,  A23L7/11 ,  A23L7/111 ,  A23L7/196 ,  A23L7/1963 ,  A23P20/15 ,  A23P20/18 ,  B65B25/001

    Abstract: A double walled drum of concentric cylinders having end seals and insulation between the cylinders. The drum is open at both ends and rotates on its center longitudinal axis which is pitched from the horizontal with the entrance on the high side. Diameter restrictions at the entrance and discharge ends of the drum increase product residence time. Lifters at the entrance end discharge end push flexible strandular food subject to microbial spoilage such as strands of cooked pasta away from the entrance and out the discharge. Pins are mounted perpendicular to the inner cylinder wall and point to the central axis of the drum. Liquids such as acid and oil are sprayed onto the food in the drum from a spray bar or spray manifold. The pins continuously lift and separate the strands of food while it moves through the drum, and mix the liquid and product, resulting in a uniform coating. This process and apparatus produce a uniformly coated flexible strandular food such as spaghetti with minimal temperature loss. The food is free flowing and not tangled at the discharge of the drum. Surges from upstream equipment are suppressed, producing a uniform flow to downstream equipment.

    Abstract translation: 同心圆筒的双壁滚筒具有端部密封和气缸之间的绝缘。 滚筒在两端打开，并且在其中心纵轴上旋转，该中心纵轴从水平方向倾斜，高侧入口。 鼓的入口和出口端的直径限制增加了产品停留时间。 入口端的升降器排出端推动柔性链状食物受到微生物腐败，例如烹饪面食的线远离入口并排出。 销垂直于内筒壁安装并指向滚筒的中心轴线。 诸如酸和油的液体从喷雾棒或喷雾歧管喷到滚筒上的食物上。 销在连续提升和分离食物的过程中通过滚筒，并混合液体和产品，导致均匀的涂层。 该方法和设备产生均匀涂覆的柔性链状食品，例如具有最小温度损失的意大利面。 食物是自由流动的，不会在鼓的排出物缠结。 来自上游设备的浪涌被抑制，向下游设备产生均匀的流量。

    Preparation of food extrudate which floats during rehydration
    48.
    发明授权
    Preparation of food extrudate which floats during rehydration 失效
    在补液期间漂浮的食品挤出物的制备

    公开(公告)号：US5700512A

    公开(公告)日：1997-12-23

    申请号：US403736

    申请日：1995-05-15

    Applicant: Jean-Jacques Desjardins ,  Pierre Dupart

    Inventor： Jean-Jacques Desjardins ,  Pierre Dupart

    IPC: A23K1/16 ,  A23L1/18 ,  A23L1/16

    CPC classification number: A23L7/17

    Abstract: A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.

    Abstract translation: PCT No.PCT / CH94 / 00155 Sec。 371日期1995年5月15日 102（e）日期1995年5月15日PCT 1994年7月26日PCT公布。 公开号WO95 / 04475 日期1995年2月16日通过挤压 - 蒸煮和干燥制备干燥食品组合物，使得组合物的比重为150g / l至500g / l，当在诸如汤的制备过程中再水合时，组合物 在补液期间漂浮。 为了制备组合物，将谷物粉和/或粗面粉，脂肪，水和蛋白质和/或糖类填料物质成分引入双螺杆挤出机中并挤出，将挤出的熟制品切成块，然后 ，将产品干燥，并将成分量为60〜60℃的温度下，在60〜150巴的压力下进行挤出成型，因此在挤压烹调时， 挤出的熟制品具有按重量计6％至14％的脂肪含量和约10％至16％的水分含量，并且在挤出烹饪和干燥时，干燥产品的比重为 15g / l至500g / l。

    Process for producing wheat flour and wheat flour products
    49.
    发明授权
    Process for producing wheat flour and wheat flour products 失效
    小麦粉和小麦粉产品生产工艺

    公开(公告)号：US5695799A

    公开(公告)日：1997-12-09

    申请号：US616784

    申请日：1996-03-15

    Applicant: Hiromi Ishikawa ,  Ikumi Iwasa

    Inventor： Hiromi Ishikawa ,  Ikumi Iwasa

    IPC: A23L7/10 ,  A21D2/08 ,  A23L5/20 ,  A23L7/109 ,  C12N9/99 ,  A23L1/16

    CPC classification number: A21D2/08 ,  A23L5/20 ,  A23L7/109 ,  A23L7/111 ,  A23L7/198

    Abstract: This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour in the flour producing process and causes speck formation, a tyrosinase inhibitor is added prior to a roller milling step, preferably in a conditioning step. Examples of the tyrosinase inhibitor include kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, p-aminosalicylic acid, ferulic acid, thiamine, peptides and combinations thereof. In particular, kojic acid and cysteine are preferable as a tyrosinase inhibitor. The wheat flour thus obtained is usable, for example, in making fresh noodles, dried noodles and tenobe somen in a secondarily processed product.

    Abstract translation: 本发明提供一种小麦粉，可以防止二次加工的产品中的斑点形成，并且可以防止由于变色引起的色调劣化。 为了处理在面粉生产过程中残留在小麦粉中的酪蛋白酶，导致斑点形成，在辊磨步骤之前，优选在调节步骤中加入酪氨酸酶抑制剂。 酪氨酸酶抑制剂的实例包括曲酸，半胱氨酸，谷胱甘肽，抗坏血酸，二硫苏糖醇，植酸，EDTA，异烟酰肼，对氨基水杨酸，阿魏酸，硫胺素，肽及其组合。 特别优选曲酸和半胱氨酸作为酪氨酸酶抑制剂。 这样获得的小麦粉可以用于例如在二次加工的产品中制作新鲜的面条，干面条和木丝饼。

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