公开(公告)号：US4600472A

公开(公告)日：1986-07-15

申请号：US245836

申请日：1981-03-20

申请人： Esra Pitchon ,  Joseph D. O'Rourke ,  Theodore H. Joseph

发明人： Esra Pitchon ,  Joseph D. O'Rourke ,  Theodore H. Joseph

IPC分类号： C08B30/16 ,  B01D1/16

CPC分类号： C08B30/16

摘要： A process and apparatus is provided for cooking or gelatinizing a material in an atomized state, so that there is obtained an easily dryable, uniform and finely-sized product. The material which is to be cooked is injected through an atomization aperture in a nozzle assembly to form a relatively finely-sized spray. A heating medium is also injected through an aperture in the nozzle assembly into the spray of atomized material so as to heat the material to a temperature effective to cook or gelatinize the material. An enclosed chamber surrounds the atomization and heating medium injection apertures, and defines a vent aperture positioned to enable the heated spray of material to exit the chamber. The arrangement is such that the elapsed time between passage of the spray of material through the chamber, i.e., from the atomization aperture and through the vent aperture, defines the cooking or gelatinization time of the material. The apparatus and process disclosed herein are particularly useful in preparing a novel uniformly gelatinized starch product, but also have utility in connection with cooking protein or other suitable materials.

摘要翻译： 提供了一种用于以雾化状态烹饪或糊化材料的方法和装置，从而获得易于干燥，均匀和精细尺寸的产品。 要被烹饪的材料通过喷嘴组件中的雾化孔注入以形成相当细小的喷雾。 加热介质也通过喷嘴组件中的孔注入雾化材料的喷雾中，以将材料加热至有效地烹调或胶化材料的温度。 封闭的腔室围绕雾化和加热介质注入孔，并且限定了通气孔，其定位成使加热的材料喷射能够离开室。 这种布置使得材料喷射通过室之间，即从雾化孔和通过通气口通过之间的经过时间限定了材料的烹饪或凝胶化时间。 本文公开的装置和方法特别可用于制备新颖的均匀糊化淀粉产品，但也适用于烹饪蛋白质或其它合适的材料。

公开(公告)号：US4280851A

公开(公告)日：1981-07-28

申请号：US103779

申请日：1979-12-14

申请人： Esra Pitchon ,  Joseph D. O'Rourke ,  Theodore H. Joseph

发明人： Esra Pitchon ,  Joseph D. O'Rourke ,  Theodore H. Joseph

IPC分类号： C08B30/16 ,  C13L1/04 ,  C13L1/08

CPC分类号： C08B30/16

摘要： A process and apparatus is provided for cooking or gelatinizng a material in an atomized state, so that there is obtained an easily dryable, uniform and finely-sized product. The material which is to be cooked is injected through an atomization aperture in a nozzle assembly to form a relatively finely-sized spray. A heating medium is also injected through an aperture in the nozzle assembly into the spray of atomized material so as to heat the material to a temperature effective to cook or gelatinize the material. An enclosed chamber surrounds the atomization and heating medium injection apertures, and defines a vent aperture positioned to enable the heated spray of material to exit the chamber. The arrangement is such that the elapsed time between passage of the spray of material through the chamber, i.e., from the atomization aperture and through the vent aperture, defines the cooking or gelatinization time of the material. The apparatus and process disclosed herein are particularly useful in preparing a novel uniformly gelatinized starch product, but also have utility in connection with cooking protein or other suitable materials.

摘要翻译： 提供了一种用于在雾化状态下烹饪或凝胶化材料的方法和装置，从而获得易于干燥，均匀和精细尺寸的产品。 要被烹饪的材料通过喷嘴组件中的雾化孔注入以形成相当细小的喷雾。 加热介质也通过喷嘴组件中的孔注入雾化材料的喷雾中，以将材料加热至有效地烹调或胶化材料的温度。 封闭的腔室围绕雾化和加热介质注入孔，并且限定了通气孔，其定位成使加热的材料喷射能够离开室。 这种布置使得材料喷射通过室之间，即从雾化孔和通过通气口通过之间的经过时间限定了材料的烹饪或凝胶化时间。 本文公开的装置和方法特别可用于制备新颖的均匀糊化淀粉产品，但也适用于烹饪蛋白质或其它合适的材料。

公开(公告)号：US4438148A

公开(公告)日：1984-03-20

申请号：US456685

申请日：1983-01-10

申请人： Joseph D. O'Rourke ,  Jay H. Katcher

发明人： Joseph D. O'Rourke ,  Jay H. Katcher

IPC分类号： A23L1/0522 ,  A23L1/187 ,  A23L1/195

CPC分类号： A23L9/10 ,  A23L29/212

摘要： A process for producing a pudding with a specified starch particle size distribution is disclosed. As a result of this process, a very uniform, fine starch particle distribution is produced.

摘要翻译： 公开了一种生产具有特定淀粉粒度分布的布丁的方法。 作为该方法的结果，产生非常均匀的细粉淀粉分布。

公开(公告)号：US4215152A

公开(公告)日：1980-07-29

申请号：US960219

申请日：1978-11-13

申请人： Joseph D. O'Rourke

发明人： Joseph D. O'Rourke

IPC分类号： A23L1/0522 ,  A23L1/187 ,  C08B30/14

CPC分类号： C08B30/14 ,  A23L29/219 ,  A23L9/10

摘要： A pregelatinized starch product suitable for use in instant puddings is prepared by a process which comprises drum drying a slurry containing an ungelatinized starch in water with a protein and an emulsifier. Preferably the protein is sodium caseinate and the emulsifier is polysorbate 60. The resultant starch is especially suited for instant pudding in that it possesses an excellent texture, creaminess, and mouth release effect, but without the necessity of any chemical modification of the starch molecule.

摘要翻译： 适合用于即时布丁的预胶化淀粉产品通过一种方法制备，该方法包括用蛋白质和乳化剂将包含未凝胶化淀粉的浆料在水中干燥。 优选地，蛋白质是酪蛋白酸钠，乳化剂是聚山梨酸酯60.所得淀粉特别适用于即时布丁，因为其具有优异的质地，乳脂状和口腔释放作用，但不需要对淀粉分子进行任何化学修饰。