知搜-全球专利检索

  1. 登录
  2. 注册

搜索结果

272 条记录 (耗时 0.019 秒)

    FROZEN PASTA
    2.
    发明申请
    FROZEN PASTA 审中-公开
    冷冻PASTA

    公开(公告)号：US20150118364A1

    公开(公告)日：2015-04-30

    申请号：US14117525

    申请日：2012-05-11

    申请人： Youichirou Miya ,  Hitomi Yamaguchi ,  Fusaki Kajio

    发明人： Youichirou Miya ,  Hitomi Yamaguchi ,  Fusaki Kajio

    IPC分类号： A23L1/16

    CPC分类号： A23L7/11 ,  A23L3/36 ,  A23L7/109 ,  A23L7/111 ,  A23P20/10 ,  A23P20/12 ,  A23V2002/00

    摘要： Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.

    摘要翻译： 提供了保留面食原味的冷冻面食。 一个冷冻的面食，配有地面食品和/或硬粒小麦面粉。 一种冷冻面食的制造方法，其特征在于，包括将煮过的面食冷却并将所述面食面附着到所述面食的面上，然后冷冻。

    INSTANT-PREPARED FRIED NOODLE AND PRODUCING METHOD OF THE NOODLE
    5.
    发明申请
    INSTANT-PREPARED FRIED NOODLE AND PRODUCING METHOD OF THE NOODLE 有权
    即将制备的成熟的阳极和生产方法

    公开(公告)号：US20100323070A1

    公开(公告)日：2010-12-23

    申请号：US12521685

    申请日：2007-12-28

    申请人： Jiro Seto ,  Kenji Fujita

    发明人： Jiro Seto ,  Kenji Fujita

    IPC分类号： A23L1/162 ,  B65D85/00

    CPC分类号： A23L7/113 ,  A23L5/11 ,  A23L7/111

    摘要： The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.

    摘要翻译： 本发明涉及即食油炸面条，其目的在于减少其中的脂肪和油，并且通过简单的方法实现具有良好的质地和味道的食物，而不依赖于任何特殊的装置。 通过向生粉面粉如小麦粉中加入0.3-0.6重量％的碳酸钠和/或碳酸钾制备面团，然后加入食用酸物质以将面团pH调节至7.5-8.5，并用盐水 。 将如此生产的面团滚动，切割，蒸，然后调味溶液或水被吸收到如此制成的面条中，并且通过用130℃-160℃的油煎炸面条来干燥。因此，一定量的脂肪 油炸面条砖中的油可以减少，而不会在面条中产生任何焦灼伤害。

    Production of Starchy Food Products
    6.
    发明申请
    Production of Starchy Food Products 审中-公开
    生产淀粉食品

    公开(公告)号：US20080095884A1

    公开(公告)日：2008-04-24

    申请号：US11961831

    申请日：2007-12-20

    申请人： Andrew Ross ,  Tina Spendler ,  Luise Christiansen

    发明人： Andrew Ross ,  Tina Spendler ,  Luise Christiansen

    IPC分类号： A21D8/04 ,  A23L1/105 ,  A23L1/16 ,  A23L1/164 ,  A23L1/217

    CPC分类号： C12Y301/01003 ,  A21D8/042 ,  A23L7/104 ,  A23L7/107 ,  A23L7/109 ,  A23L7/111 ,  A23L7/13 ,  A23L7/135 ,  A23L19/18 ,  C12Y301/01026 ,  C12Y301/01032

    摘要： Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product increase the firmness and increase the bulkiness (reduce the bulk density) of a fried product. The lipolytic enzyme may have phospholipase, galactolipase and/or triacylglycerol lipase activity.

    摘要翻译： 可以通过用脂肪分解酶处理原料来改善淀粉食品如面条，油炸产品和小吃产品的性质。 酶处理可以改善处理纹理过程中的面团处理，脆性，口感和外观。 酶处理还可以降低油炸产品的油含量，从而增加油炸产品的坚固度和增加油炸产品的蓬松度（减小堆积密度）。 脂肪分解酶可以具有磷脂酶，半乳糖脂肪酶和/或三酰基甘油脂肪酶活性。

    Frozen Food Product
    7.
    发明申请
    Frozen Food Product 审中-公开
    冷冻食品

    公开(公告)号：US20070212466A1

    公开(公告)日：2007-09-13

    申请号：US11623492

    申请日：2007-01-16

    申请人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    发明人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    IPC分类号： A23L1/16

    CPC分类号： A23L3/36 ,  A21C9/02 ,  A23L7/111

    摘要： The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

    摘要翻译： 本发明提供一种用于从基本上保持干燥面食的预处理长度的细长干燥面食产品制造冷冻速食面食的方法，包括以下步骤：（i）将细长干燥的面食产品分成一个或多个部分 ，每个部分具有期望的质量; （ii）将各部分面食加载到多个单独的计量装置之一中; （iii）在定量给药装置内再次水合面食中的每一部分; （iv）淬灭由步骤（iii）得到的再水合的面食; （v）冻结。 进一步的实施例涉及实现该过程和实现的冷冻产品所必需的装置。

    Frozen product of raw or boiled noodles of Japanese buckwheat (soba)
    8.
    发明授权
    Frozen product of raw or boiled noodles of Japanese buckwheat (soba) 有权
    日本荞麦（荞麦面）生面或煮面的冷冻产品

    公开(公告)号：US07094436B2

    公开(公告)日：2006-08-22

    申请号：US10285668

    申请日：2002-11-01

    申请人： Nobuyoshi Kuraoka

    发明人： Nobuyoshi Kuraoka

    IPC分类号： A23L1/16

    CPC分类号： A23L7/111 ,  A23V2002/00 ,  A23V2250/636 ,  A23V2250/5486 ,  A23V2250/708 ,  A23V2250/0616

    摘要： The invention provides a frozen product of boiled noodles of Japanese buckwheat, which has an improved feel in eating and can sustain the improved feel in eating for a long term, and a chilled or frozen product of raw noodles of Japanese buckwheat, which has an improved feel in eating when boiled and can sustain the improved feel in eating for a long term. The frozen product of raw or boiled noodles of Japanese buckwheat employs, as dough materials, a mixture of at least gluten, partially decomposed substances of wheat protein, an edible oxidant and/or an edible reductant, and trehalose. More specifically, the noodles contain, as dough materials, 90-30 weight parts of buckwheat flour, 10-65 weight parts of wheat flour, 0.5-5 weight parts of gluten, 0.5-5 weight parts of an edible oxidant and/or an edible reductant, 0.5-5 weight parts of partially decomposed substances of wheat protein, and 0.5-5 weight parts of trehalose. The frozen product of boiled noodles of Japanese buckwheat is adaptable for microwave cooking.

    摘要翻译： 本发明提供了一种日本荞麦面条的冷冻产品，其具有改善的进食感，并能长期维持改善的饮食感，以及日本荞麦生面条的冷冻或冷冻产品，其具有改进的 煮时感觉吃饱，可以长期维持改善的饮食习惯。 日本荞麦的生面或煮面的冷冻产品以面团材料作为小麦蛋白质至少面筋，部分分解物质，可食用氧化剂和/或食用还原剂以及海藻糖的混合物。 更具体地说，面条含有90-30重量份的荞麦面粉，10-65重量份小麦粉，0.5-5重量份面筋，0.5-5重量份可食用氧化剂和/或 食用还原剂，0.5-5重量份小麦蛋白质的部分分解物质和0.5-5重量份海藻糖。 日本荞麦面条的冷冻产品适用于微波烹饪。

    Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life
    9.
    发明申请
    Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life 审中-公开
    从熟面团，特别是具有延长保质期的熟面团制造食品的方法，以及来自熟面团的食品，特别是具有延长保质期

    公开(公告)号：US20050238763A1

    公开(公告)日：2005-10-27

    申请号：US10505874

    申请日：2003-03-13

    申请人： Stanislaw Kocanda ,  Lech Wysocki

    发明人： Stanislaw Kocanda ,  Lech Wysocki

    IPC分类号： A21D13/00 ,  A23G3/00 ,  A23L1/00 ,  A23L1/16 ,  A23L1/217

    CPC分类号： A23L19/19 ,  A21D13/31 ,  A21D13/60 ,  A23L7/11 ,  A23L7/111 ,  A23P20/12

    摘要： A method for manufacturing a product from cooked dough with a long shelf-life and low fat content, but preserving the taste of a product prepared using traditional methods. According to the method, the product is pre-processed through scalding, cooled at a temperature of 30° C. to 0° C., quick-fried at a temperature from 110° C. to 210° C. for 10 seconds to 10 minutes and immediately cooled to a temperature from 4° C. to 0° C. from 30 minutes to 12 hours, depending on the cooling system used. Before the preliminary quick-frying, the product is subject to several phases of breading by dredging in flour, covering with wet breading in the form of a water suspension of a breading mixture and coating with dry breading in the form of a breading mixture of a grain size from 0.20 mm to 6.30 mm.

    摘要翻译： 一种具有长保质期和低脂肪含量的熟面团生产产品的方法，但保持了使用传统方法制备的产品的味道。 根据该方法，将产品通过烫伤进行预处理，在30℃至0℃的温度下冷却，在110℃至210℃的温度下快速炸10秒至10 分钟，并且立即从30分钟冷却至4℃至0℃至12小时，这取决于所用的冷却系统。 在进行初步快速煎炸之前，该产品可以通过在面粉中进行疏浚而进行多个阶段的面包，以湿面包屑的形式将面包屑混合物的水悬浮液和干面包屑以干面包屑的形式覆盖， 粒度从0.20mm到6.30mm。

    Method and apparatus for manufacturing frozen or refrigerated half-boiled noodles
    10.
    发明申请
    Method and apparatus for manufacturing frozen or refrigerated half-boiled noodles 审中-公开
    用于制造冷冻或冷藏的半煮面的方法和装置

    公开(公告)号：US20050069611A1

    公开(公告)日：2005-03-31

    申请号：US10670603

    申请日：2003-09-26

    申请人： Isao Osako ,  Takatoshi Zushi ,  Michinari Ueki

    发明人： Isao Osako ,  Takatoshi Zushi ,  Michinari Ueki

    IPC分类号： A23L7/109 ,  A23C3/00

    CPC分类号： A23L7/111

    摘要： The present invention provides a method and an apparatus for easily manufacturing frozen or refrigerated half-boiled noodles of stable quality with constant moisture permeability and a fixed moisture content at low cost, which includes the steps of: boiling a measured quantity of noodles into a half-boiled state in which the moisture content is within the range of 45 to 60 percent as a whole; immediately holding the half-boiled noodles in a hermetically sealed condition to bring the sealed space into a substantially saturated steamy condition; slow-cooling the sealed noodles as they are to permeate moisture into the core of the noodles; and packing the cooled noodles to preserve them in freezing or refrigerative storage.

    摘要翻译： 本发明提供了一种容易制造具有恒定的透湿性和固定含水量的冷冻或冷藏半煮面的低成本方法和装置，包括以下步骤：将测量量的面条煮成半 沸腾状态，其中水分含量在整体上在45至60％的范围内; 立即将半煮面条置于密封状态，使密封空间达到基本饱和的蒸汽状态; 将密封的面条慢慢冷却，使其渗透到面条的核心中; 并包装冷却的面条，以便在冷藏或制冷储存中保存。