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公开(公告)号：US5702745A
公开(公告)日：1997-12-30
申请号：US669625
申请日：1996-06-24
申请人： Angel A. Yang , Loren L. Druz , Terry Berman
发明人： Angel A. Yang , Loren L. Druz , Terry Berman
CPC分类号： A23B9/02 , A23B9/26 , A23L7/1963
摘要： Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.
摘要翻译： 公开了一种制备货架稳定的即食米制品的方法。 该方法包括用乳化剂涂覆预胶化的米粒。 然后将食品酸和葡萄糖酸-δ-内酯加入到包衣的米中以将pH降至4.6或更低。 然后在温度和时间足以进行灭菌的条件下对米饭进行热处理。 与其他商业生产，货架稳定的即食米制品相比，所得产品具有相同或优异的质地，外观和风味。
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公开(公告)号：US4460613A
公开(公告)日：1984-07-17
申请号：US438111
申请日：1982-11-01
CPC分类号： A23C20/025
摘要： A process for the production of a dried basal material used for the preparation of a soy based cheese food particularly tofu is set forth wherein a slurry of a soy protein material is formed followed by heating such slurry to a temperature of at least about 220.degree. F. and the retention of such slurry in heated condition under positive pressure for at least a few seconds up to about a few minutes. Following heating of the slurry, the slurry is cooled and mixed with an edible oil which is added to said portein material in an amount sufficient to improve the whiteness of products which are produced with the basal material. The oil is preferably added to said soy material in a proteinaceous solids to oil ratio of between about 5 to 0.2:1. The mixture of oil and soy protein material is dewatered preferably by spray drying and then blended with other ingredients of a basal mix thereby forming a basal material for the production of soy cheese or tofu which has unusual characteristics. The present process provides an easy means of forming a starting material for tofu or soy cheese with an improved degree of whiteness over prior art starting materials and of a comparable texture to conventionally produced tofu or soy cheese.
摘要翻译： 制备用于制备大豆基干酪食品特别是豆腐的干基础材料的方法，其中形成大豆蛋白材料的浆料，然后将该浆料加热到至少约220°F的温度 并将这种浆料在加热条件下在正压下保持至少几秒至几分钟。 在浆料加热之后，将浆料冷却并与食用油混合，该食用油以足以提高用基础材料生产的产品的白度的量添加到所述portein材料中。 该油优选以蛋白质固体与油之比约5至0.2:1加入所述大豆原料中。 油和大豆蛋白材料的混合物优选通过喷雾干燥脱水，然后与基础混合物的其它成分混合，从而形成用于生产具有不寻常特征的大豆奶酪或豆腐的基础材料。 本方法提供了形成豆腐或大豆奶酪起始原料的简单方法，其比现有技术起始材料具有改善的白度并且与常规生产的豆腐或大豆奶酪具有可比较的质地。
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