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1. 发明授权

US5789003A Method for preparing a flavoring base 失效
标题翻译：调味基料的制备方法
公开(公告)号：US5789003A
公开(公告)日：1998-08-04
申请号：US740401
申请日：1996-10-29
申请人： Jean-Jacques Desjardins , Philippe Duby , Pierre Dupart , Robert Dustan Wood , Ulrich Zurcher
发明人： Jean-Jacques Desjardins , Philippe Duby , Pierre Dupart , Robert Dustan Wood , Ulrich Zurcher
IPC分类号： A23G3/00 , A21D2/36 , A23G3/34 , A23L1/00 , A23L1/10 , A23L1/105 , A23L1/164 , A23L1/18 , A23L1/187 , A23L1/22 , A23L1/23 , A23L1/39
CPC分类号： A23L27/24 , A23L7/107 , A23L7/17 , A23L9/12
摘要： Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.
摘要翻译：制备调味基料的方法，其中制备混合物至少组合水和淀粉质起始物质，混合物与至少一种碳水化合物液化，并用脂肪酶或脂氧合酶进行酶处理，并使用干燥或用于制造食品的液体调味基料。

2. 发明授权

US06214403B1 Preparation of breading product and breaded foodstuffs for oven-cooking 失效
标题翻译：制作用于烤箱烹饪的面包屑和面包食品
公开(公告)号：US06214403B1
公开(公告)日：2001-04-10
申请号：US08220808
申请日：1994-03-30
申请人： Lars Broberg , Jean-Jacques Desjardins , Pierre Dupart
发明人： Lars Broberg , Jean-Jacques Desjardins , Pierre Dupart
IPC分类号： A23L110
CPC分类号： A23L7/157 , A21D13/46
摘要： Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particular which is dried to obtain a dried product. The extrusion-cooking is carried out a temperature of at least 150° C. and under a pressure of at least 45 bar, and the fat is employed in an amount so that the dried product has a fat content of from 7% to 12% by weight. The breadcrumbs, when coated on a food product, enable obtaining a breadcrumb-coated oven-cooked food product similar to an oven-cooked breadcrumb product without frying of the breadcrumbs or the coated product in oil.
摘要翻译：用于涂覆食物的面包屑通过将磨碎的谷物，还原糖，脂肪，特别是加氢的棕榈油和水的挤压烹饪成分和水来制备，以获得挤出的熟化产品，然后将其经研磨以获得干燥的地面以获得干燥的产品。在至少150℃的温度和至少45巴的压力下进行挤压 - 烹饪，并且使用的脂肪的量使得干燥产品的脂肪含量为7％至12％重量。当面包屑涂覆在食品上时，可以获得类似于烘烤的面包屑产品的面包屑烘烤的熟食食品，而不会在面包屑或油中涂覆产品。

3. 发明授权

US5700512A Preparation of food extrudate which floats during rehydration 失效
标题翻译：在补液期间漂浮的食品挤出物的制备
公开(公告)号：US5700512A
公开(公告)日：1997-12-23
申请号：US403736
申请日：1995-05-15
申请人： Jean-Jacques Desjardins , Pierre Dupart
发明人： Jean-Jacques Desjardins , Pierre Dupart
IPC分类号： A23K1/16 , A23L1/18 , A23L1/16
CPC分类号： A23L7/17
摘要： A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.
摘要翻译： PCT No.PCT / CH94 / 00155 Sec。 371日期1995年5月15日 102（e）日期1995年5月15日PCT 1994年7月26日PCT公布。公开号WO95 / 04475 日期1995年2月16日通过挤压 - 蒸煮和干燥制备干燥食品组合物，使得组合物的比重为150g / l至500g / l，当在诸如汤的制备过程中再水合时，组合物在补液期间漂浮。为了制备组合物，将谷物粉和/或粗面粉，脂肪，水和蛋白质和/或糖类填料物质成分引入双螺杆挤出机中并挤出，将挤出的熟制品切成块，然后，将产品干燥，并将成分量为60〜60℃的温度下，在60〜150巴的压力下进行挤出成型，因此在挤压烹调时，挤出的熟制品具有按重量计6％至14％的脂肪含量和约10％至16％的水分含量，并且在挤出烹饪和干燥时，干燥产品的比重为 15g / l至500g / l。

4. 发明授权

US5786020A Instant product of cereal in admixture with vegetable matter 失效
标题翻译：谷物与植物物质混合的即食产品
公开(公告)号：US5786020A
公开(公告)日：1998-07-28
申请号：US574657
申请日：1995-12-19
申请人： Ernst H. Reimerdes , Pierre Dupart , Osvaldo Geromini , Jean-Jacques Desjardins
发明人： Ernst H. Reimerdes , Pierre Dupart , Osvaldo Geromini , Jean-Jacques Desjardins
IPC分类号： A23L1/168 , A23L1/164 , A23L1/18 , A23L1/20 , A23L1/212 , A23L1/48 , A23P1/12
CPC分类号： A23L19/01 , A23L11/05 , A23L7/135 , A23L7/17
摘要： A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.
摘要翻译：一种干燥，煮熟，挤压的谷物和蔬菜组合物的混合物，其中混合物包含2％至90％的植物物质，8％至96％的胶状谷物和2％至15％的脂肪并具有100g / l至500g / l的表观密度。该组合物通过将重量比为9〜110份谷物，7〜300份植物泥，2〜15份脂肪，水含量在23％以上且小于70的混合物在挤出机中并且在从挤出机挤出熟化产物之前，允许蒸汽从混合物和挤出机中逸出，使得从挤出机挤出的挤出物产物的水含量为15％至23％，然后，挤出产物被切割并干燥。

5. 发明授权

US06773734B2 Process of making food bar 有权
标题翻译：制作食物棒的过程
公开(公告)号：US06773734B2
公开(公告)日：2004-08-10
申请号：US10386224
申请日：2003-03-11
申请人： Dhan Pal Sirohi , Birgit Sievert , Jean-Jacques Desjardins , Gilbert Geoffroy
发明人： Dhan Pal Sirohi , Birgit Sievert , Jean-Jacques Desjardins , Gilbert Geoffroy
IPC分类号： A23L110
CPC分类号： A23L7/17 , A23L7/126
摘要： A process for manufacturing the ready-to-eat food bar. The ready-to-eat food bar produced by the present process includes agglomerated particles of one or more cereal bases is provided. The cereal bases include primarily amalyceous materials and optionally milk solids. The agglomerated particles are coated with a binder which includes sugars, milk solids, humectants or fat and optionally milk solids.
摘要翻译：制造即食食品棒的过程。通过本方法生产的即食食品棒包括一个或多个谷物碱的附聚颗粒。谷物基质主要包括悬浮物和任选的乳固体。附聚颗粒用包含糖，乳固体，湿润剂或脂肪以及任选的乳固体的粘合剂涂覆。

6. 发明授权

US06607760B2 Cereal bar and method of making 失效
标题翻译：谷物棒和制作方法
公开(公告)号：US06607760B2
公开(公告)日：2003-08-19
申请号：US09961197
申请日：2001-09-20
申请人： Joseph Burri , Martine Daenzer-Alloncle , Jean-Jacques Desjardins , Sylke Neidlinger
发明人： Joseph Burri , Martine Daenzer-Alloncle , Jean-Jacques Desjardins , Sylke Neidlinger
IPC分类号： A23L1164
CPC分类号： A23L7/17 , A23L7/126
摘要： A ready-to-eat, nutritionally valuable food bar containing an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base made of amylaceous materials and milk solids and (b) a binder made of sugar, milk solids and a binding agent, wherein the extruded mixture has the shape of a bar. Also, a process for manufacturing a ready-to-eat food bar by preparing a dry mixture of particles or flakes of at least one cooked-extruded base containing amylaceous materials and milk solids; mixing the dry mixture with a binder made of sugar, milk solids and a binding agent; and forming the mass obtained into a bar shape.
摘要翻译：一种即食食品，营养有价值的食品棒，其包含挤出的混合物（a）由淀粉材料和乳固体制成的至少一个熟制挤压基料的聚集颗粒或薄片，和（b）由糖，牛奶固体制成的粘合剂和粘合剂，其中挤出的混合物具有棒的形状。而且，制备即食食品棒的方法，该方法是通过制备含有淀粉物质和乳固体的至少一个熟制挤压基质的颗粒或薄片的干燥混合物; 将干混合物与由糖，乳固体和粘合剂制成的粘合剂混合; 并且形成获得的块为棒状。

7. 发明授权

US5962055A Preparation of edible food product cups containing a filling 失效
标题翻译：准备食用食品杯含有填充物
公开(公告)号：US5962055A
公开(公告)日：1999-10-05
申请号：US46859
申请日：1998-03-24
申请人： Jean-Jacques Desjardins , Roman Deutsch , Ernst Heck , Jean Horisberger
发明人： Jean-Jacques Desjardins , Roman Deutsch , Ernst Heck , Jean Horisberger
IPC分类号： A23G3/00 , A21B5/00 , A21C11/00 , A21C11/16 , A21C15/00 , A21D8/00 , A21D13/00 , A21D13/08 , A23G3/34 , A23L1/00 , A23L1/164 , A23P1/10 , A21C3/00
CPC分类号： A21D13/0009 , A21C15/007 , A21D13/0029 , A21D13/0038 , A21D8/00 , A23L7/122
摘要： Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.
摘要翻译：含有可食用填充物的食用杯是通过挤出 - 烹饪成分制备的，其包括谷物成分并挤出挤出的熟化产品条，将产品条带通过加热的压制装置，以热挤压产品条，同时仍然是热塑性的以形成条中的空腔将杯结构排成一列，然后在杯结构之间形成切口，将食品填充物引入杯结构空腔中，并且切割条，从而获得填充的杯。

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