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公开(公告)号：US06261612B1
公开(公告)日：2001-07-17
申请号：US09468120
申请日：1999-12-21
IPC分类号： A23L110
摘要： The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon heating in either a microwave or conventional oven. The product can be a mashed potato topped pot pie.
摘要翻译： 本发明涉及在至少顶部提供褐变剂的土豆泥产品，其在微波炉或常规烘箱中加热时使产品达到令人愉悦的金黄色。 该产品可以是土豆泥馅饼馅饼。
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公开(公告)号：US4959240A
公开(公告)日：1990-09-25
申请号：US108722
申请日：1987-10-14
摘要： Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog. Also disclosed is a process to improve the formation of fiber from vegetable protein.
摘要翻译： 公开了从包含马铃薯材料和蛋白质的成分制备新型食品的方法。 通过这些方法生产的新型食品在常规加热设备中从冷冻状态快速加热至服务温度。 所生产的新型食品包括新的法式油炸食品和海鲜类似物。 还公开了一种改善植物蛋白形成纤维的方法。
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53.发明授权
公开(公告)号：US4663180A
公开(公告)日：1987-05-05
申请号：US540286
申请日：1983-10-11
申请人： Michael A. Padula
发明人： Michael A. Padula
CPC分类号： A23L19/13
摘要： A stable, non-frozen potato product is made from fresh, cooked potatoes with a solids content of from about 10% to about 40% by weight of mix and a high viscosity alginate salt in the range of about 0.1% to about 10% by weight of final product plus additives. The product can be shaped into, for example, french fries or hash browns and will get its shape and stability without prefrying or prefreezing.
摘要翻译： 稳定的非冷冻马铃薯产品由新鲜的熟土豆制成，其固体含量为混合物的约10重量％至约40重量％，高粘度海藻酸盐的范围为约0.1％至约10％，通过 最终产品加重添加剂。 该产品可以成型为例如炸薯条或散布棕色，并且将获得其形状和稳定性，而无需预先或预冷冻。
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公开(公告)号：US4517215A
公开(公告)日：1985-05-14
申请号：US498283
申请日：1983-05-26
申请人： Jau Y. Hsu
发明人： Jau Y. Hsu
CPC分类号： A23L19/13 , A23L11/05 , A23L29/256 , A23L7/109
摘要： A process for the preparation of a vegetable pasta characterized in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.
摘要翻译： 一种制备植物面食的方法，其特征在于包含颗粒形式的种子或块茎植物的组合物，并且基于组合物的总重量，0.1至4重量％的藻酸钠或钾或其混合物 ，0.1至4重量％的丙二醇藻酸盐和0至75重量％的淀粉与足以润湿组合物并使其可挤出的水的量混合，挤压成面食形状并最终干燥，用 条件是当使用高蛋白质植物或马铃薯粉末时，必须存在至少10重量％的淀粉。
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公开(公告)号：US4517211A
公开(公告)日：1985-05-14
申请号：US462193
申请日：1983-01-31
申请人： Roland Haraldsson , Jan Bengtsson , Claes Friberg
发明人： Roland Haraldsson , Jan Bengtsson , Claes Friberg
CPC分类号： A23B7/0441 , A23L19/13
摘要： A method for the production of concentrated, frozen puree, especially potato puree, in which method the potatoes are first washed, peeled, cut into pieces, blanched, cooled and dewatered. The potatoes thus processed are then dried to reduce their weight by 40-60%, whereupon the potatoes are steamed and then mashed, frozen and crushed. By drying the potatoes before they are steamed, a final product of higher quality is obtained, while at the same time chemical additives, such as antioxidants, consistency agents etc., are rendered superfluous.
摘要翻译： 一种生产浓缩，冷冻泥浆，特别是马铃薯泥的方法，首先将土豆洗涤，去皮，切成块，漂白，冷却和脱水。 然后将如此处理的马铃薯干燥以将其重量减少40-60％，然后将马铃薯蒸，然后捣碎，冷冻并粉碎。 通过在蒸煮之前将马铃薯干燥，可以获得更高品质的最终产品，同时使化学添加剂如抗氧化剂，稠度剂等变得多余。
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公开(公告)号：US4446163A
公开(公告)日：1984-05-01
申请号：US392301
申请日：1982-06-29
申请人： Edward L. Galle , Roy G. Hyldon , William P. Egar
发明人： Edward L. Galle , Roy G. Hyldon , William P. Egar
摘要： A rice or other starch based product is provided which is manufactured from either broken rice or whole rice which is first ground and then pressure-formed into rice-shaped pieces. The pressure formed pieces are then heated by exposing them to saturated steam at a super atmospheric pressure above 0.5 psig in an autoclave for a sufficient time to gelatinize a major portion of the starch. After further processing, the rice pieces can be reconstituted by a consumer for consumption.
摘要翻译： 提供一种米或其他基于淀粉的产品，其由首先研磨的破碎的米或全米制成，然后压制成米形片。 然后将压力成形片在高压釜中暴露于高于0.5psig的超大气压下的饱和蒸汽足够的时间以将淀粉的主要部分糊化而加热。 经过进一步处理，大米可以由消费者重新配制消费。
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公开(公告)号：US4169166A
公开(公告)日：1979-09-25
申请号：US866242
申请日：1978-01-03
CPC分类号： A23L19/13
摘要： Cooked potato pieces containing the skins, eyes, and hard defective flesh portions of the whole potatoes from which such pieces are prepared are fed into one end of a perforated conduit having perforations that are only large enough to pass the potato flesh, and are transported along the length of such conduit by a conveyor screw while pressure is exerted sufficient to pass only the potato flesh through the perforations, with minimal, if any, damage to the cells thereof. Potato mash substantially free of skins, eyes, and hard defective flesh portions is collected from the outer face of the conduit as the principal product of the process, while the rejected potato skins, eyes, and hard defective flesh portions are discharged at the opposite end of the conduit as a by-product useful for animal feed or otherwise.
摘要翻译： 将含有这些制品的整个马铃薯的皮肤，眼睛和硬质缺陷肉块的煮熟的马铃薯片材进料到穿孔导管的一端，该穿孔导管具有足够大的足以穿过马铃薯肉的穿孔，并沿着 这种管道的长度通过输送机螺杆施加，同时施加足够的压力以仅使马铃薯肉通过穿孔，对其细胞的损害最小（如果有的话）。 作为该方法的主要产物，从作为该方法的主要产物的管道的外表面收集基本上不含皮肤，眼睛和硬质缺陷的肉块的马铃薯泥，而被拒绝的马铃薯皮，眼睛和硬质缺陷肉部分在相对端排出 作为用于动物饲料或其它物质的副产品的导管。
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公开(公告)号：US4142460A
公开(公告)日：1979-03-06
申请号：US846962
申请日：1977-10-31
CPC分类号： A23G3/0231 , A23L19/13 , Y10T83/9292
摘要： A method and an apparatus is described for preparing a crunchy food topping of random sized pieces or granules of cooked dough in which the dough is mixed, subdivided to random sized pieces or granules, baked, allowed to cool, sized and packed. The granules can then be applied to a food product, e.g., a dessert such as pie, cake, pudding, etc., by hand. The random sized pieces or granules are prepared within a dough-containing trough or hopper having a rotating cutting or comminuting device, e.g., wires near its bottom end. These wires are supported upon spokes which are mounted rigidly upon a rotating drive axle near the bottom of the hopper. The hopper has an outlet at the bottom through which the granules exit to a conveyor used for transporting them to a baking oven.
摘要翻译： 描述了一种方法和装置，用于制备将面团混合的熟化面团的随机大小的碎片或颗粒的松脆食物顶部，细分为随机大小的碎片或颗粒，烘烤，允许冷却，定型和包装。 然后可以用手将颗粒施用到食品，例如馅饼，蛋糕，布丁等甜点。 在具有旋转的切割或粉碎装置的面团的槽或料斗内制备随机大小的碎片或颗粒，例如在其底端附近的丝线。 这些电线被支撑在轮辐上，其刚性地安装在靠近料斗底部的旋转驱动轴上。 料斗在底部具有出口，颗粒通过该出口排出到用于将它们运送到烘烤炉的输送机。
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59.发明授权Agglomerated dehydrated potato product and method for forming a reconstituted dough-like product therefrom 失效聚集的脱水马铃薯产品和从其形成重新生成的面团状产品的方法
公开(公告)号：US3975549A
公开(公告)日：1976-08-17
申请号：US508380
申请日：1974-09-23
CPC分类号： A23L19/13
摘要： An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.
摘要翻译： 含有粘合剂的脱水马铃薯颗粒团聚体，该聚集体的体积密度范围为0.25-0.50克/毫升，0.6-0.9范围内的体积孔隙率和在130°F重构时的初始吸湿率为0.20 至每克产品每秒0.35克水，并且可以在不搅拌的情况下重新构成，以形成基本均匀的面团，即使当作为固结质量被布置时。 通过在颗粒之间适当分配粘合剂，重构的马铃薯面团表现出均匀的内聚特性，允许准备好划分成适合法国油炸的形状。
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