知搜-全球专利检索

  1. 登录
  2. 注册

搜索结果

49 条记录 (耗时 0.015 秒)

    PROCESS FOR MANUFACTURING A PRODUCT INCLUDING STARCH BALL
    1.
    发明申请
    PROCESS FOR MANUFACTURING A PRODUCT INCLUDING STARCH BALL 审中-公开

    公开(公告)号：US20170094993A1

    公开(公告)日：2017-04-06

    申请号：US14875154

    申请日：2015-10-05

    申请人： LIN-KUEI KUO

    发明人： LIN-KUEI KUO

    IPC分类号： A23L1/28

    CPC分类号： A23L19/11 ,  A23L2/395 ,  A23L29/212 ,  A23L29/225 ,  A23P10/20 ,  A23P10/25

    摘要： A process for manufacturing a product including starch ball is provided. The process includes following steps: water is stirred during heating water to average a temperature of water, and starch balls in water are stirred during heating process to uniform heat to the starch balls; a turbulent cleaning mechanism surroundingly washes the starch balls with a turbulent flow; the starch balls and a fluid-state sugar material which at least contains black sugar are mixed and heated, and an appropriate proportion of white gourd sugar ingredient is optionally added; and the starch balls are accomplished.

    Extruded starch snack foods and process
    4.
    发明授权
    Extruded starch snack foods and process 失效
    挤压淀粉休闲食品和工艺

    公开(公告)号：US4834996A

    公开(公告)日：1989-05-30

    申请号：US62673

    申请日：1987-06-16

    申请人： Richard D. Fazzolare ,  Joseph A. Szwerc ,  Bernhard van Lengerich ,  Rudolph J. Leschke

    发明人： Richard D. Fazzolare ,  Joseph A. Szwerc ,  Bernhard van Lengerich ,  Rudolph J. Leschke

    IPC分类号： A23G3/00 ,  A23G3/34 ,  A23L1/10 ,  A23L1/164 ,  A23L1/214 ,  A23L1/217

    CPC分类号： A23L19/19 ,  A23L19/11 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot. The sheeted composition is then laminated, reduced in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.

    摘要翻译： 本发明是一种连续方法和由含有至少一种具有淀粉的成分的组合物制备低脂肪含量的片状焙烤小吃食品的方法的产物。 水和具有淀粉的成分基本上包括组合物的所有成分。 该方法包括在炊具挤出机或连续混合器中混合和加热组合物以形成面团状稠度。 在本发明最优选的实施方案中，包括淀粉的成分是玉米或马铃薯成分。 进行加热直到组合物获得约130°F至约260°F的温度。组合物在压降下挤出，其基本上避免挤出物的膨胀，从而获得水含量为约25的挤出物 重量％至约60％重量。 挤压成型，同时热成型。 然后将片状组合物层压，厚度减小，形成片，并在常规烘箱中烘烤。 在烘烤期间，面团的外层快速烹调并在面团的内部部分捕获蒸汽。 水疱和卷发导致最终产品对最终产品赋予芯片般的外观。 一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。

    PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT
    7.
    发明申请
    PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT 审中-公开
    计划食品产品和生产平面食品的方法

    公开(公告)号：US20150050415A1

    公开(公告)日：2015-02-19

    申请号：US14460792

    申请日：2014-08-15

    申请人： Thelma Oviasu

    发明人： Thelma Oviasu

    IPC分类号： A23L1/212

    CPC分类号： A23L7/10 ,  A23L11/05 ,  A23L19/09 ,  A23L19/10 ,  A23L19/105 ,  A23L19/11 ,  A23L19/13

    摘要： The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable.

    摘要翻译： 本发明包括可以制备可煮食品的方法的各种实施方案以及可通过使用这些方法制备的可消费产品。 有利地，食品可以通过比通过常规食品加工制成的食品更低的淀粉和更有营养的方法制成。 该系统和方法可用于制造可食用的食品和来自车前草或其他类型的淀粉水果或蔬菜的消费食品。

    CASSAVA
    8.
    发明申请
    CASSAVA 审中-公开

    公开(公告)号：US20140317777A1

    公开(公告)日：2014-10-23

    申请号：US14112004

    申请日：2012-04-12

    申请人： Donald Danforth Plant Science Center

    发明人： Richard Sayre ,  Narayanan Narayanan

    IPC分类号： C12N15/82

    CPC分类号： C12N15/8251 ,  A23L19/11 ,  A23L29/212 ,  C12N15/8243

    摘要： Provided are methods for reducing levels of cyanogenic glycosides and improving protein content in plants, as well as plants containing reduced levels of cyanogenic glycosides and improved protein content. In one aspect, such methods comprise, and such plants are created via, tissue-specific expression of a storage protein such as hydroxynitrile lyase in the apoplastic space of cells of the roots and tubers of such plants.

    摘要翻译： 提供了降低植物中氰基糖苷含量和改善蛋白质含量的方法，以及含有降低水平的氰基糖苷和改善的蛋白质含量的植物。 在一个方面，这样的方法包括，并且通过诸如羟基腈裂解酶的储存蛋白的组织特异性表达在这种植物的根和块茎的细胞的凋亡空间中产生并且产生这样的植物。

    Process for Producing Cassava Flour
    9.
    发明申请
    Process for Producing Cassava Flour 审中-公开
    木薯粉生产工艺

    公开(公告)号：US20120003356A1

    公开(公告)日：2012-01-05

    申请号：US12826738

    申请日：2010-06-30

    申请人： Athula Ekanayake ,  Paul Ralph Bunke

    发明人： Athula Ekanayake ,  Paul Ralph Bunke

    IPC分类号： A23L1/2165 ,  A23L1/214 ,  A23L1/015

    CPC分类号： C08B30/02 ,  A23L19/11

    摘要： A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.

    摘要翻译： 描述了一种生产低浓度氰基化合物的木薯粉的方法。 该方法适用于使用最少的洗涤步骤从苦味木薯根中除去氰化物。 所得的木薯粉具有高的纤维含量，而具有小于约10mg的HCN当量/ kg。