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1. 发明授权

US06586036B1 Process for increasing the rate of hydration of food crop seeds 失效
标题翻译：提高粮食作物种子水合速率的方法
公开(公告)号：US06586036B1
公开(公告)日：2003-07-01
申请号：US09758663
申请日：2001-01-11
申请人： Harmeet S. Guraya
发明人： Harmeet S. Guraya
IPC分类号： A23L1182
CPC分类号： A23L11/10 , A23L7/196
摘要： A process for significantly increasing the rate of hydration of food crop seeds, such as brown and wild rice, without loss of the nutritious and beneficial portions of the seeds, is disclosed. In this process, the seed of interest is bombarded with an abrasive particulate, which is preferably entrained in a pressurized stream of gas, sufficient to create microperforations in the water resistant outer coat of said seed. These microperforations in the treated seed significantly increase the rate of hydration of the seed and hence decrease cooking time accordingly. Moreover, this process effects improved hydration without removing any significant portions of the outer coat or layers of the seed which lie underneath the outer coat.
摘要翻译：公开了一种在不损失种子营养和有益部分的情况下显着提高粮食作物种子如棕色和野生稻的水合速率的方法。在该方法中，用磨料颗粒轰击感兴趣的种子，磨料颗粒优选夹带在加压的气体流中，足以在所述种子的防水外层中产生微穿孔。处理过的种子中的这些微穿孔显着增加了种子的水合速率，从而相应地减少了烹饪时间。此外，该方法可以改善水合作用，而不会移除位于外涂层下面的种子的外层或多层的任何重要部分。

2. 发明授权

US06827956B2 Modified oat and corn grit products and method 失效
标题翻译：改性燕麦和玉米砂粒产品及方法
公开(公告)号：US06827956B2
公开(公告)日：2004-12-07
申请号：US10341116
申请日：2003-01-13
申请人： James Hansa , Alice H. Hibbs , Kent Salisbury
发明人： James Hansa , Alice H. Hibbs , Kent Salisbury
IPC分类号： A23L1182
CPC分类号： A23L7/148 , A23L7/101 , A23L7/122 , A23L7/126
摘要： A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. The fat-free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.
摘要翻译：提供了一种涂覆的玉米砂粒产品，其具有具有无脂涂层的单独的玉米砂粒。无脂涂层由选自着色剂，调味剂，营养物和甜味剂中的至少一种材料制成。

3. 发明授权

US06767570B2 Process for producing ready-to-eat shaped rice foods having visible rice grains 失效
标题翻译：生产具有可见米粒的即食型米饭食品的制备方法
公开(公告)号：US06767570B2
公开(公告)日：2004-07-27
申请号：US10144306
申请日：2002-05-13
申请人： Harold W Zukerman , Rachel B. Zukerman
发明人： Harold W Zukerman , Rachel B. Zukerman
IPC分类号： A23L1182
CPC分类号： A23L7/196 , A23L7/126 , A23P30/10
摘要： The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units. In the third rice-cooking step, the shaped rice units comprised of visible, joined, fully-cooked rice grains are moved into fat fryers or hot-air ovens and are cooked at temperatures above 300 F to firm their textures and evaporate some of the grains' moisture before the fully-cooked grains become over-hydrated and burst.
摘要翻译：本发明教导了一种制备具有由可见的，完全煮熟的米粒连接在一起的质地的即食形状的米制品的方法; 所述方法利用三个米饭烹饪步骤。在第一个米饭烹饪步骤中，米饭仅在炊具内部部分煮熟，温度高于175°F。仍然烹饪，部分煮熟的米粒以及一些粘附的烹饪水在炊具的中心之前从炊具中排出谷物是完全煮熟的，而谷物仍然是可流动的。在第二个米饭烹调步骤中，所述米粒在封闭式输送机中继续在高于175°F的温度下自己保留的热水和水分，而来自谷物表面的残留水被吸收到其中心。本发明的一个重要方面是，在其形成成形单元的时候，米粒变得完全熟化。在第三个米饭烹饪步骤中，由可见的，接合的，完全熟米的米粒组成的成米饭单元被移动到油炸锅或热风炉中，并在高于300°F的温度下烹调以固化它们的纹理并蒸发一些谷物的水分在完全煮熟的谷物变得过度水合并爆裂之前。

4. 发明授权

US06562396B1 Method and installation for converting and preparing rice and converted rice grain lot 失效
标题翻译：水稻转化和米粒转化方法及安装方法
公开(公告)号：US06562396B1
公开(公告)日：2003-05-13
申请号：US09719489
申请日：2001-01-02
申请人： Chantal Minier , Isabelle Arekion , Olivier Lepez
发明人： Chantal Minier , Isabelle Arekion , Olivier Lepez
IPC分类号： A23L1182
CPC分类号： A23L7/196 , A23L7/1975
摘要： The invention concerns a rice-converting installation comprising a chamber with an inlet and an outlet, means for heating the chamber and means for causing the chamber to vibrate and passing rice therein from the inlet to the outlet.
摘要翻译：本发明涉及一种米饭转换装置，其包括具有入口和出口的室，用于加热室的装置和用于使室振动并将米从入口传送到出口的装置。

5. 发明授权

US06667069B2 Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods 有权
公开(公告)号：US06667069B2
公开(公告)日：2003-12-23
申请号：US09900755
申请日：2001-07-06
申请人： Michael J. Morello , James D. Hansa , Alice H. Hibbs
发明人： Michael J. Morello , James D. Hansa , Alice H. Hibbs
IPC分类号： A23L1182
CPC分类号： A23L7/196 , A23L7/139 , A23L7/197
摘要： Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP)×100 having a corresponding range of about 11-500.

6. 发明授权

US06579559B2 Surface treating method of polished rice 失效
标题翻译：抛光米的表面处理方法
公开(公告)号：US06579559B2
公开(公告)日：2003-06-17
申请号：US09818101
申请日：2001-03-27
申请人： Keiichi Isogaya
发明人： Keiichi Isogaya
IPC分类号： A23L1182
CPC分类号： A23L7/1963 , A23L7/135 , A23L7/196 , A23L7/1975
摘要： The invention provides a treating method of forming a protection layer having strong abrasion resistance and oxidation resistance and having a thickness of micron order of a surface of a polished grain or a processed granular material obtained by kneading and solidifying a starch so as to make it hard to be changed in quality, thereby improving a storage capacity for a long time. Further, the invention provides a treating method of forming a fine particulate starch attached to the grain or the granular material into a paste state so as to combine with the protection layer. The surface treating method has a step of applying a high humidity hot wind to the polished grain or the granular material so as to heat a surface layer portion, a step of forming a starch in the heated portion into a paste state and further making the starch into an alpha state, and a step of cooling and forming a fine layer of the alpha starch on the surface portion.
摘要翻译：本发明提供一种形成保护层的处理方法，该保护层具有很强的耐磨性和抗氧化性，并且具有通过捏合和固化淀粉得到的抛光颗粒或加工颗粒材料的表面的微米级的厚度，以使其变硬要改变质量，从而提高长时间的存储容量。此外，本发明提供了将附着在颗粒或粒状材料上的细颗粒淀粉形成糊状状态以与保护层结合的处理方法。表面处理方法具有将高湿度热风施加到抛光晶粒或粒状材料上以加热表面层部分，将加热部分中的淀粉形成糊状的步骤，并进一步制备淀粉成为α状态，以及在表面部分上冷却和形成α淀粉的微细层的步骤。

7. 发明授权

US06511697B1 Method of using germinated brown rice 失效
标题翻译：使用发芽糙米的方法
公开(公告)号：US06511697B1
公开(公告)日：2003-01-28
申请号：US09679051
申请日：2000-10-04
申请人： Senya Yamanaka
发明人： Senya Yamanaka
IPC分类号： A23L1182
CPC分类号： A23L7/196 , A23L7/126 , A23L7/152 , A23P30/10
摘要： The present invention relates to a method of using germinated brown rice, a germinated brown rice processed food, a brown rice germination apparatus and a germinated brown rice filling apparatus. Germinated brown rice is boiled and steamed. The germinated brown rice boiled or steamed is boiled together with polished rice. The germinated brown rice is preserved while being frozen or sealed in a container or a bag. The germination apparatus conducts germination by dipping the germinated brown rice in tourmaline ore water. The filling apparatus moves a container supported by guide rails and allows the container to pass below a hopper into which the germinated brown rice is inputted, thereby automatically filling the germinated brown rice in a storage recessed portion of this container.
摘要翻译：本发明涉及使用发芽糙米，发芽糙米加工食品，糙米萌发装置和发芽糙米灌装装置的方法。发芽的糙米煮沸蒸。煮熟或蒸出的发芽糙米与抛光米饭一起煮沸。发芽的糙米在冷冻或密封在容器或袋子中时保存。萌发装置通过将发芽的糙米浸在电气石矿石水中进行发芽。填充装置移动由导轨支撑的容器，并允许容器通过输入发芽糙米的料斗下方，从而将发芽的糙米自动填充在该容器的储存凹部中。

8. 发明授权

US06436462B1 Boiled rice food capable of being distributed and sold at low temperature 失效
标题翻译：煮熟的米饭能够在低温下分配出售
公开(公告)号：US06436462B1
公开(公告)日：2002-08-20
申请号：US09381805
申请日：1999-12-03
申请人： Kouji Takami , Tsuyoshi Koriyama
发明人： Kouji Takami , Tsuyoshi Koriyama
IPC分类号： A23L1182
CPC分类号： A23L7/196
摘要： To provide a boiled rice food which is less likely to become hard even at low temperatures and boiled rice food or a frozen boiled rice food which can be eaten without heating. A boiled rice food capable of being distributed and sold at low temperatures, such as sushi, characterized in that a polished rice having a phosphorus content of not less than 1,200 ppm, preferably not less than 1,300 ppm, most preferably not less than 1,400 ppm, is selected as the: starting rice material. The polished rice is preferably a non-glutinous rice having an amylose content of not more than 15%, most preferably a non-glutinous rice having an amylose content of not more than 12%, which is selected from those belonging to varieties of Ouu No.344, 343, or 354. The boiled rice food can be distributed and sold at low temperatures of 15° C. or below, preferably temperatures as low as 10° C. or below, still more preferably temperatures of 5C or below. The boiled rice food is prepared from a boiled rice prepared by boiling with a salt, such as calcium salt, added as a food additive. The salt is added by boiling using a salt-concentrated water or water with a salt added thereto. In this case no antimicrobial agent is used.
摘要翻译：提供即使在低温下不太可能变硬的煮米饭，也可以在不加热的情况下煮熟的米饭或可以吃的冷冻米饭食品。一种能够在低温下分布和销售的煮熟的米饭，例如寿司，其特征在于，选择磷含量不低于1200ppm，优选不小于1300ppm，最优选不低于1400ppm的抛光米饭作为起始大米材料。优选的糙米优选为直链淀粉含量不超过15％的非糯米，最优选直链淀粉含量不超过12％的非糯米，其选自属于欧瑙不同品种的直链淀粉含量煮沸的米饭可以在15℃或更低的低温，优选低至10℃或更低的温度，甚至更优选5℃或更低的温度下分布和销售。煮熟的米饭由通过煮沸制成的米饭制成，其中加入盐，加入盐，加入食品添加剂。使用盐浓缩的水或加入盐的水通过沸腾加入盐。在这种情况下，不使用抗微生物剂。

9. 发明授权

US06416802B1 Method of making quick cooking and instant rice 有权
标题翻译：快速烹饪和即食饭的方法
公开(公告)号：US06416802B1
公开(公告)日：2002-07-09
申请号：US09322657
申请日：1999-05-28
申请人： Yah Hwa E. Lin , Luc Jacops
发明人： Yah Hwa E. Lin , Luc Jacops
IPC分类号： A23L1182
CPC分类号： A23L7/196
摘要： The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferably by wet milling the rice to remove the bran, followed by drying. The wet milling results in a product with quick cooking properties, superior cook yield and eating properties. The mechanically manipulated wet rice can also be instantized after the wet flexing step to produce an instant rice. Accordingly, the invention provides quick cooking and instant rices obtainable by the claimed processes.
摘要翻译：本发明提供了一种具有自然外观和口感平滑的快煮米饭的制备方法。稻米是通过以大于17％至32％（重量）的水分含量机械操作湿稻而制备的，优选通过湿磨米除去麸皮，然后干燥。湿研磨产生具有快速烹饪性能，优异的煮制产量和进食性能的产品。机械操作的湿糯米也可以在湿弯曲步骤之后实现，以产生即食米。因此，本发明提供了可由所要求保护的方法获得的快速烹饪和即时通道。

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