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公开(公告)号：US5192543A
公开(公告)日：1993-03-09
申请号：US751057
申请日：1991-08-28
Applicant: Scot A. Irvin , Carleton G. Merritt , Raymond G. Kowalski
Inventor： Scot A. Irvin , Carleton G. Merritt , Raymond G. Kowalski
CPC classification number: A21C11/16 , A23L7/109 , A23P30/20 , Y10S425/013
Abstract: An apparatus for forming extruded pasta shapes. The apparatus is a die plate having a plurality of orifices wherein the die plate is heated, e.g., to a temperature of at least about 130.degree. F. (about 54.degree. C.), and preferably about 160.degree. F. (about 71.degree. C.) A coating is provided on only a portion of the interior surface of each orifice such that heat transfer to the paste is substantially inhibited in a given orifice until the cross section of the orifice has reached its smallest value.
Abstract translation: 一种用于形成挤出的面食形状的装置。 该设备是具有多个孔口的模具板，其中模板被加热，例如至少约130°F（约54℃），优选约160°F（约71°F） C.）仅在每个孔的内表面的一部分上提供涂层，使得在给定的孔中基本上抑制了对浆料的传热，直到孔的横截面达到其最小值。
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公开(公告)号：US5089284A
公开(公告)日：1992-02-18
申请号：US539185
申请日：1990-06-18
Applicant: Scot A. Irvin , Carleton G. Merritt , Raymond G. Kowalski
Inventor： Scot A. Irvin , Carleton G. Merritt , Raymond G. Kowalski
Abstract: A method of forming extruded pasta shapes is disclosed. The method comprises forming pasta shaped by feeding a feedstock comprises of glutinous flour and water to an extruder that is equipped with a die plate having a plurality of holes, and extruding said alimentary paste through the holes in the extruder die plate by internal pressure. Extrusion is performed in such a manner that the extruded alimentary paste remains substantially uncooked. The improvement provided by the invention comprises heating the extruder die plate to a temperature of at least about 130.degree. F. (about 54.degree. C.), and preferably about 160.degree. F. (about 71.degree. C.), in order to attain the advantages of the invention. In a preferred embodiment, a coating is provided on a portion of the interior of the holes such that heat transfer to the paste is substantially inhibited until the cross section of the hole has reached its smallest value. A heated extrusion die plate and the shaped alimentary paste prepared therewith are also disclosed.
Abstract translation: 公开了一种形成挤压面食形状的方法。 该方法包括通过将含有糯米粉和水的原料进料到配备有具有多个孔的模板的挤出机中，并且通过内部压力挤压挤出模具板中的孔而将成形的面食成形。 以这样的方式进行挤出，使得挤压的消化糊基本上保持未煮熟。 本发明提供的改进包括将挤出机模板加热到至少约130°F（约54℃），优选约160°F（约71℃）的温度，以获得 本发明的优点。 在优选实施例中，在孔的内部的一部分上设置涂层，使得基本上禁止向膏的传热，直到孔的横截面达到其最小值。 还公开了加热的挤压模板和其制备的成形消毒膏。
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63.发明授权
公开(公告)号：US4960604A
公开(公告)日：1990-10-02
申请号：US322022
申请日：1989-03-13
Applicant: Chung-wai Chiu , Hunter Chua
Inventor： Chung-wai Chiu , Hunter Chua
IPC: A23L1/0522 , A23L1/16
CPC classification number: A23L7/109 , A23L29/219
Abstract: The present invention provides an imitation oriental noodle consisting essentially of starch and water, wherein the mung bean starch present in the noodles is replaced with at least about 30% by weight of a crosslinked potato starch having a sediment volume of 2-16 ml or a crosslinked sweet potato starch having a sediment volume of 2-4 ml, the noodle containing the crosslinked potato or sweet potato starch replacement being comparable to the noodle containing 100% mung bean starch. For 100% replacement crosslinked potato starches having a sediment volume of 3-11 are preferred.
Abstract translation: 本发明提供了一种基本上由淀粉和水组成的仿东方面条，其中存在于面条中的绿豆淀粉被至少约30重量％的具有2-16ml沉淀物量的交联马铃薯淀粉或 交联的红薯淀粉的沉淀体积为2-4ml，含有交联马铃薯或甘薯淀粉替代物的面条与含有100％绿豆淀粉的面条相当。 对于具有3-11的沉积物的100％替代交联的土豆淀粉是优选的。
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公开(公告)号：US4929467A
公开(公告)日：1990-05-29
申请号：US825660
申请日：1986-01-31
Applicant: Karen M. Slimak
Inventor： Karen M. Slimak
IPC: A21D2/36 , A21D13/04 , A21D13/08 , A23G9/32 , A23G9/42 , A23K1/14 , A23L1/00 , A23L1/16 , A23L1/164 , A23L1/187 , A23L1/214 , A23L1/38 , A61K8/73 , A61K36/51 , A61K36/62 , A61K36/884 , A61K47/36 , A61Q19/00
CPC classification number: A23G9/42 , A21D13/04 , A21D13/08 , A21D2/36 , A23K10/30 , A23L19/10 , A23L19/105 , A23L19/11 , A23L25/10 , A23L7/109 , A23L7/117 , A23L7/13 , A23L9/12 , A23P20/12 , A61K36/51 , A61K36/62 , A61K36/884 , A61K47/36 , A61K8/73 , A61Q19/00 , A61K2800/72 , Y10S426/801 , Y10S426/804
Abstract: A variety of different food products, prepared from lotus, arrowhead and buckbean varieties of the families Nymphaeaceae, Alismateceae and Gentianaceae, is substituted for wheat and other grains, milk, eggs, and a partial substitute for nuts.
Abstract translation: 各种不同的食品，由莲子，箭虫科，龙胆科，龙胆科的莲花，箭头和大豆品种制成，代替小麦和其他谷物，牛奶，鸡蛋和部分替代坚果。
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公开(公告)号：US4783339A
公开(公告)日：1988-11-08
申请号：US811284
申请日：1985-12-20
Applicant: Leonard W. Horner
Inventor： Leonard W. Horner
CPC classification number: A23L7/109
Abstract: Non-fried, oil-free, instant cooking dry noodles are produced by the following process: (a) partially gelatinizing a noodle dough; (b) forming said partially gelatinized dough into discrete pieces of the desired shape; (c) surface drying said pieces, if necessary; and (d) suddenly vaporizing remaining moisture to expand the interior of the noodle and create a porous structure. These noodle products are precooked and can be prepared simply by immersing them in a hot edible liquid for a short period.
Abstract translation: 不油炸，无油，即食烹饪的干面通过以下方法生产：（a）将面团部分糊化; （b）将所述部分糊化的面团形成为所需形状的分立片; （c）如果需要，表面干燥所述件; 和（d）突然蒸发剩余的水分以扩大面条的内部并产生多孔结构。 这些面条产品是预煮的，可以简单地通过将它们浸入热的可食用液体中进行短时间的制备。
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Patent Agency Ranking
公开(公告)号：US4599238A
公开(公告)日：1986-07-08
申请号：US748025
申请日：1985-06-24
Applicant: Hiroshi Saitoh , Katsuyuki Kadooka , Mamoru Tsukamoto , Shoji Ono , Masaki Ohkawa
Inventor： Hiroshi Saitoh , Katsuyuki Kadooka , Mamoru Tsukamoto , Shoji Ono , Masaki Ohkawa
CPC classification number: A23L7/111
Abstract: Combination use of citric or/and lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ordinary temperature. Boiled noodles are subject to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.
Abstract translation: 在一种溶液中将柠檬酸或/和乳酸与餐盐的组合使用对提高煮熟的面条产品在常温下商业分配的保存性是非常有效的。 用含有所述组合的水溶液对煮面进行浸渍处理，然后不经冲洗，包装并加热灭菌以进行商业分配。 如果需要，提出额外使用谷氨酸钠来改善适口性。
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公开(公告)号：US4590083A
公开(公告)日：1986-05-20
申请号：US538266
申请日：1983-10-03
Applicant: Satoshi Hatsugai , Yoshiaki Kawabata , Akira Fujiwara , Hisashi Kojima , Haruo Harada , Kesayoshi Kudo , Shinya Ohara
Inventor： Satoshi Hatsugai , Yoshiaki Kawabata , Akira Fujiwara , Hisashi Kojima , Haruo Harada , Kesayoshi Kudo , Shinya Ohara
Abstract: Rapid-cooking noodles can be prepared by adding to a powder mix of necessary ingredients an edible emulsifier which is solid at room temperature and/or an edible oil or fat which is also solid at room temperature, and mixing the two components. When the noodles is immersed in boiling water, they become ready to eat within a period of from 1 minute at the shortest to 2 minutes at the longest.
Abstract translation: 可以通过将必要成分的粉末混合物加入到室温下为固体的可食用乳化剂和/或在室温下也是固体的食用油或脂肪混合并混合两种组分来制备快速烹饪面条。 当面条浸泡在沸水中时，它们可以在最短时间内从最短1分钟到最短2分钟的时间内食用。
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公开(公告)号：US4469711A
公开(公告)日：1984-09-04
申请号：US566182
申请日：1983-12-28
Applicant: Edward Seltzer
Inventor： Edward Seltzer
CPC classification number: A23L7/109
Abstract: Quick-cooking pasta is made by (1) forming a dough comprising flour, water, a carbonate selected from the group consisting of edible alkali metal and ammonium carbonates, and an acidic leavening salt, the dough having a bread dough-like consistency, (2) extruding the dough through an extrusion cooking device under conditions of pressure and temperature sufficient to permit reaction of the carbonate with the acidic leavening salt to produce carbon dioxide and sufficient to at least partially gelatinize the starch in the flour while forming the dough, and (3) drying the extruded formed pasta. A product is provided which will rehydrate within two minutes after addition of water at boiling temperature to provide a high quality cooked pasta.
Abstract translation: 快煮面食是通过以下方法制成的：（1）形成面团，其包含面粉，水，选自可食用碱金属和碳酸铵的碳酸盐和酸性发酵盐，所述面团具有面包面团状稠度（ 2）在压力和温度足以允许碳酸盐与酸性发酵盐反应产生二氧化碳并足以在形成面团时至少部分地使面粉中的淀粉糊化的条件下挤出面团，并且 （3）干燥挤出成形的面食。 提供一种产品，其在沸腾温度下加入水后2分钟内再水合，以提供高质量的熟面食。
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公开(公告)号：US4432301A
公开(公告)日：1984-02-21
申请号：US180114
申请日：1980-08-21
Applicant: Nelson P. Diesel
Inventor： Nelson P. Diesel
CPC classification number: A41H3/00 , Y10T156/1798
Abstract: A method for applying adhesive to a printed paper commercial garment-making rolled pattern marker includes spraying the back (upward facing) side of the marker with a fast-drying adhesive and as the upper surface of the applied adhesive becomes tacky, rolling the marker upon itself. The adhesive remains tacky on the rolled-up marker for a relatively long time, so that it may be used later, when desired, by simply unrolling it tacky side down on top of the fabric to be cut. Apparatus for applying the adhesive includes a variable speed paper-handling mechanism which transfers the marker along a path from an upper feed roll, forward and downward to a take-up roll, and a multiple-nozzle airless spraying mechanism which applies the adhesive to the back side of the marker. The application and paper travel rates are such that the outer surface of the adhesive becomes tacky before the marker is rolled upon itself on the take-up roll. A spray tunnel, which protects the spray path, may be raised vertically for access to the feed roll.
Abstract translation: 将粘合剂施加到印刷纸上的商业制衣卷绕图案标记的方法包括用快干胶粘剂喷涂标记的背面（向上）侧，并且随着涂布粘合剂的上表面变粘，将标记滚动到 本身。 粘合剂在卷起的标记上保持粘性相当长的时间，因此，如果需要，可以通过简单地将其粘性面朝下放置在要切割的织物的顶部上来使用。 用于施加粘合剂的装置包括可变速纸张处理机构，其将标记沿着从上进料辊向前和向下的路径传送到卷取辊，以及多喷嘴无空气喷涂机构，其将粘合剂施加到 标记的背面。 使用和纸张移动速率使得粘合剂的外表面在标签在卷取辊上自身卷绕之前变得粘性变差。 可以垂直地升高保护喷射路径的喷雾通道，以进入进料辊。
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公开(公告)号：US4423082A
公开(公告)日：1983-12-27
申请号：US323723
申请日：1981-11-23
Applicant: John Bauernfeind , Russell W. Carnahan , Norman Lodal , Domingo Vazquez
Inventor： John Bauernfeind , Russell W. Carnahan , Norman Lodal , Domingo Vazquez
CPC classification number: A23L7/109
Abstract: Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235.degree. F. under specified conditions, cooled to a temperature of 200.degree. F. or lower, and extruded. The extruded pasta product is rapidly dried to provide a quick cooking, high quality pasta product without checks, blisters or stress cracks.
Abstract translation: 制造快速烹饪面食制品的方法，其中将面食成分最初在特定条件下加热至235°F以上的温度，冷却至200°F以下，并挤出。 将挤出的面食产品快速干燥，以提供快速烹饪，高质量的面食产品，无需检查，起泡或应力裂纹。
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