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1. 发明授权

EP0290471B1 FLOUR, BREAD, MILK, AND OTHER PRODUCTS FROM WHITE SWEET POTATOES, CASSAVA, EDIBLE AROIDS, AMARANTH, YAMS, AND LOTUS 失效转让
标题翻译： FLEY，BREAD，MILK，以及其他来自白葡萄酒，CASSAVA，食用香料，AMARANTH，YAMS和LOTUS的产品
公开(公告)号：EP0290471B1
公开(公告)日：1992-04-22
申请号：EP87901786.1
申请日：1987-02-02
申请人： SLIMAK, Karen M.
发明人： SLIMAK, Karen M.
IPC分类号： A23K1/14
CPC分类号： A23G9/42 , A21D2/36 , A21D13/04 , A21D13/043 , A21D13/40 , A21D13/80 , A23K10/30 , A23L7/109 , A23L7/117 , A23L7/13 , A23L9/12 , A23L19/10 , A23L19/105 , A23L19/11 , A23L25/10 , A23P20/12 , A61K8/73 , A61K36/21 , A61K36/39 , A61K36/47 , A61K36/62 , A61K36/888 , A61K38/00 , A61K47/36 , A61K2800/72 , A61Q19/00 , A61K2300/00
摘要： Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts.
摘要翻译：由白薯，木薯，食用甲壳素，热带山药，莲花，箭头，荞麦和苋菜制成的面粉，以及从其制备的各种不同的食品，是小麦和其他谷物，豆类，牛奶，鸡蛋和坚果的部分替代品。

2. 发明公开

EP0184964A3 Starch snack foods and process 有权转让
标题翻译： STARCH SNACK食品和工艺
公开(公告)号：EP0184964A3
公开(公告)日：1988-03-30
申请号：EP85402476
申请日：1985-12-12
申请人： NABISCO BRANDS, Inc.
发明人： Fazzolare, Richard D. , Szwerc, Joseph A. , McFeaters, Rich
IPC分类号： A23L01/217 , A23L01/164
CPC分类号： A23L19/19 , A23L7/117 , A23L7/13 , A23L19/11 , Y10S426/808
摘要： The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredients having starch. The ingredient having starch and the water comprises substantially all of the ingredients of the composition. The method involves steaming the composition 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 steaming is conducted until the composition obtains a temperature of at least 160°F and preferably 200°F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, 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 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.

3. 发明授权

EP0129235B1 Verfahren zur Herstellung eines Produktes aus stärkehaltigen Ausgangsstoffen 有权
标题翻译：从起始材料制造产品的方法
公开(公告)号：EP0129235B1
公开(公告)日：1987-09-23
申请号：EP84106941.2
申请日：1984-06-18
申请人： Gebrüder Bühler AG
发明人： Ulmer, Karl
IPC分类号： A23L1/168 , A23L1/216 , A23L1/10 , A23L1/214 , A23K1/14 , A23K1/18
CPC分类号： A61K47/36 , A23K20/163 , A23K40/20 , A23K40/25 , A23K50/40 , A23L7/143 , A23L19/11 , A23L19/15

4. 发明授权

EP0815734B1 PROCESS FOR DEHYDRATING TUBERS IN ORDER TO OBTAIN A STORABLE IMPERISHABLE FOOD PRODUCT, AND FOOD PRODUCT THUS OBTAINED 失效
标题翻译：的脱水方法PRODUCING的KNOLL水果的存储能力的，永久性食物并获得食品
公开(公告)号：EP0815734B1
公开(公告)日：2000-01-05
申请号：EP96906779.2
申请日：1996-03-27
申请人： Macalfa, S.L.
发明人： CAMACHO JUAREZ, Francisco
IPC分类号： A23B7/03 , A23L1/216
CPC分类号： A23B7/06 , A23B7/022 , A23B7/03 , A23B7/10 , A23L19/105 , A23L19/11 , A23L19/14
摘要： Process for dehydrating tubers in order to obtain a storable imperishable food product, and food product thus obtained. The process comprises the removal of the skin from the raw tubers; selecting the final content of starch which should be contained in the food product;determining the initial percentage of starch in the raw tubers; optionally cutting the tubers in slices; immersing the tubers in a solution of sodium hypochlorite, or acetic acid or ethyl alcohol; and exposing the tubers to a drying process by applying a hot air flow. The food product obtained by said process has a water content of 10-30 % by weight.

5. 发明公开

EP0893955A1 PROCESS FOR PRODUCING A FRIED FOODSTUFF 失效
标题翻译：用于生产油炸食品
公开(公告)号：EP0893955A1
公开(公告)日：1999-02-03
申请号：EP97902754.0
申请日：1997-02-17
申请人： Instituut voor Agrotechnologisch Onderzoek (ATO-DLO)
发明人： VAN EIJCK, Paulus, Cornelis, Maria , DE WAELE, Erwin, Theofiel
IPC分类号： A23L1
CPC分类号： A23L19/18 , A23L19/03 , A23L19/11
摘要： A process for producing fried starch-containing foodstuffs is described, comprising a thermal treatment resulting in gelatinisation of starch, partial frying, cooling, optional freezing and optional finishing, wherein the foodstuff is subjected to a mechanical surface treatment between said thermal treatment and said partial frying. The mechanical treatment may consist of sanding, brushing, combined heat and pressure drop and other treatments. The foodstuff obtained has improved crispness, even after a holding time after finish frying.

6. 发明公开

EP0184964A2 Starch snack foods and process 有权转让
标题翻译：淀粉零食产品和工艺。
公开(公告)号：EP0184964A2
公开(公告)日：1986-06-18
申请号：EP85402476.7
申请日：1985-12-12
申请人： NABISCO BRANDS, Inc.
发明人： Fazzolare, Richard D. , Szwerc, Joseph A. , McFeaters, Rich
IPC分类号： A23L1/217 , A23L1/164
CPC分类号： A23L19/19 , A23L7/117 , A23L7/13 , A23L19/11 , Y10S426/808
摘要： The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredients having starch. The ingredient having starch and the water comprises substantially all of the ingredients of the composition. The method involves steaming the composition 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 steaming is conducted until the composition obtains a temperature of at least 160°F and preferably 200°F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, 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 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.

7. 发明公开

EP0129235A2 Verfahren zur Herstellung eines Produktes aus stärkehaltigen Ausgangsstoffen 有权
标题翻译： Verfahren zur Herstellung eines Produktes ausstärkehaltigenAusgangsstoffen。
公开(公告)号：EP0129235A2
公开(公告)日：1984-12-27
申请号：EP84106941.2
申请日：1984-06-18
申请人： Gebrüder Bühler AG
发明人： Ulmer, Karl
IPC分类号： A23L1/168 , A23L1/216 , A23L1/10 , A23L1/214 , A23K1/14 , A23K1/18
CPC分类号： A61K47/36 , A23K20/163 , A23K40/20 , A23K40/25 , A23K50/40 , A23L7/143 , A23L19/11 , A23L19/15
摘要： Produkte aus stärkehaltigen Ausgangsstoffen, wie Getreide, Hülsenfrüchten, Saaten, Kartoffeln, Maniok und dgl. werden behandelt, um einen bestimmten Gelatinisierungsgrad zu erreichen.
Das Produkt wird in einem Intensivnetzapparat (14) mit einem Abstehkasten )18) benetzt und in einem Dämpfer (20) konditioniert. Es gelangt mit einem Feuchtigkeitsgehalt von 20-30% des Gesamtgewichtes in das Walzwerk (23), dessen Walzen (24, 25) auf eine Oberflächentemperatur von 100°-200° geheizt sind. Die Anpresskräfte der Walzen sind so gewählt, dass eine Flockendicke von 0,05-0,2 mm resultiert. Nach dem Walzwerk (23) wird das Produkt in einem Wirbelschichtapparat (31) getrocknet und gekühlt, und wird durch ein Schleudersieb (37) zu Flocken des gewünschten Durchmessers oder in einer Vermahlungsmaschine (50) zu Mehl verarbeitet.
摘要翻译： 1.由含有淀粉的原料，如谷物，豆类，种子，马铃薯，肉c蓉等制成产品的方法，其中，所述产品通过所述辊间隙通过辊磨机的加热辊之间，其特征在于以下措施的组合：a）辊磨机上游产品的水分含量为总重量的20-30％，b）辊表面的温度为100-200℃c）从辊隙发出的压缩形式的产品的厚度为0.05-0.2mm。

8. 发明公开

EP0120573A2 Manufacture of feed material 失效
标题翻译： Herstellung von Futtermaterial。
公开(公告)号：EP0120573A2
公开(公告)日：1984-10-03
申请号：EP84300885.5
申请日：1984-02-13
申请人： UNILEVER N.V.
发明人： Hoogstad, Bruin , Jansen, Hans Wilfrudus Maria , Sijmons, Antonius Hendrikus
IPC分类号： A23K1/00 , A23K1/14 , C12P19/14
CPC分类号： C12P19/14 , A23K10/14 , A23K20/163 , A23K40/20 , A23L19/11
摘要： A starch-rich meal, such as tapioca, is subjected to hydrolysis by a heat-stable alpha-amylase enzyme capable of hydrolysing starch starch to dextrins having a degree of polymerisation (DP) in the range 4 to 10, the hydrolysis being conducted at high solids content, typically greater than 60% by weight. This produces a viscous liquid product useful as a binder/conditioner in pelleted animal feedstuffs. The process is conducted preferably by passing the meal and enzyme rapidly through a heated reaction vessel (201 (Figure 2).
摘要翻译：通过能够将淀粉淀粉水解成糊状聚合的糊精（DP）在4-10范围内的热稳定性α-淀粉酶，将淀粉丰富的膳食如木薯进行水解，水解在高固体含量，通常大于60重量％。这产生用作颗粒动物饲料中的粘合剂/调理剂的粘性液体产品。该方法优选通过使膳食和酶快速通过加热的反应容器（201）来进行。

9. 发明公开

EP0064224A3 PREVENTION OF PUFFING DURING FRYING OF EXPANDED SNACK PRODUCTS 失效
标题翻译：防止在膨胀的SNACK产品的堆积期间的PUFF
公开(公告)号：EP0064224A3
公开(公告)日：1983-06-22
申请号：EP82103377
申请日：1982-04-21
申请人： WILLARD, MILES JAMISON
发明人： WILLARD, MILES JAMISON , DAYLEY, KYLE E.
IPC分类号： A23G3/50 , A21D8/00 , A21D13/00 , A23L1/164 , A23L1/214 , A23L1/217 , H05K7/20 , A23L1/216
CPC分类号： A23L19/19 , A23L7/13 , A23L19/11

10. 发明公开

EP0064224A2 Prevention of puffing during frying of expanded snack products 失效
标题翻译： Verhindern von Puffenwährenddes Backens von expandierten Imbissprodukten。
公开(公告)号：EP0064224A2
公开(公告)日：1982-11-10
申请号：EP82103377.6
申请日：1982-04-21
申请人： Willard, Miles Jamison
发明人： Willard, Miles Jamison , Dayley, Kyle E.
IPC分类号： A23L1/164 , A23L1/216
CPC分类号： A23L19/19 , A23L7/13 , A23L19/11
摘要： A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or rice particles, are included in the dough. The dough is then formed, such as by rollerforming, into a thin sheet, and dough pieces cut from the sheeted dough are fried in hot cooking oil to form a fried expanded snack. The larger food particles project through or are contained in the surface of each dough piece to cause steam to escape during frying, which greatly reduces "puffing", i.e., formation of undesired bubbles in the snack, during frying. By providing a sufficient number of larger particles with an average particle size at least about to the thickness of the dough piece (so that an appreciable number of particles can project through or be contained in the surface of the dough piece), formation of undesired large bubbles is significantly reduced. The size of the largest bubbles formed during frying is proportionately reduced as the amount of larger particles added to the dough is increased. Formation of bubbles larger than a maximum tolerable size can be controlled to within acceptable limits by adding particulates greater in particle size than the dough thickness and in an amount that results in at least one particle per unit surface area of the sheeted dough piece, where said unit surface area is the largest acceptable size (area) of any bubbles formed during frying.
摘要翻译：制作油炸膨化零食的方法包括主要从固体如玉米或马铃薯固体制备湿面团。较大粒径的干粮颗粒，如小麦或米粒，被包括在面团中。然后将面团例如通过辊压成型形成薄片，并将从片状面团切割的面团片在热烹饪油中煎炸以形成油炸的膨化小吃。较大的食物颗粒通过或被包含在每个面片的表面中以使得蒸汽在油炸期间逸出，这在油炸期间大大减少了“膨化”，即在小吃中形成不期望的气泡。通过提供足够数量的具有至少大约面团片的厚度的平均粒度的足够数量的更大的颗粒（使得可观察到的颗粒数量可以穿过或包含在面片的表面中），形成不期望的大的气泡明显减少。随着添加到面团中的较大颗粒的量增加，在油炸期间形成的最大气泡的尺寸成比例地减小。通过添加比面团厚度更大的颗粒大小的颗粒和导致片状面团的每单位表面积的至少一个颗粒的量，可以将大于最大可容许尺寸的气泡的形成控制在可接受的限度内，其中所述未表面积是油炸期间形成的任何气泡的最大可接受尺寸（面积）。

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