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121. 发明授权

US6082251A Apparatus and method for cooking food products for consumption 失效
标题翻译：用于烹饪食品的设备和方法用于消费
公开(公告)号：US6082251A
公开(公告)日：2000-07-04
申请号：US842324
申请日：1997-03-24
申请人： John Hugh Kendall , Banvir B. Mohindra , Duane Stephen Rutherford , Satoru Satake , Sigeharu Kanamoto , Katsuyuki Kumamoto
发明人： John Hugh Kendall , Banvir B. Mohindra , Duane Stephen Rutherford , Satoru Satake , Sigeharu Kanamoto , Katsuyuki Kumamoto
IPC分类号： A23L5/10 , A23L7/10 , A23L7/196 , A47J27/16 , F26B11/18 , A23B4/08
CPC分类号： A47J27/16 , A23L5/13 , A23L7/196 , A23L7/1975 , F26B11/181
摘要： An apparatus and method are disclosed for cooking food products. In particular, cereal grains and rice products may be cooked pursuant to a multi-step process in which rice is first prewashed, presteamed, and then allowed to absorb water in a steeping step for a short time before being cooked in a steam cooker. The rice may be passed along to various dryers, and later dried and packaged for use by the consumer. Further, an apparatus and method are disclosed for using and recirculating water in a more efficient and economical manner in a food processing operation.
摘要翻译：公开了一种用于烹饪食品的设备和方法。特别地，谷物和米制品可以根据多步骤过程进行烹饪，其中大米首先被预先洗涤，预先蒸发，然后在浸泡步骤中短时间吸收水分，然后在蒸煮器中煮熟。米可以传送到各种干燥器，然后干燥并包装以供消费者使用。此外，公开了一种在食品加工操作中以更有效和经济的方式使用和再循环水的装置和方法。

122. 发明授权

US5820909A Method of processing rice to provide a quick-cooking rice 失效
标题翻译：米饭加工方法，提供快餐米饭
公开(公告)号：US5820909A
公开(公告)日：1998-10-13
申请号：US580258
申请日：1995-12-28
申请人： Mari Hyllstam , Michael Norberg , Sten P.ang.hlsson
发明人： Mari Hyllstam , Michael Norberg , Sten P.ang.hlsson
IPC分类号： A23L7/10 , A23L7/196 , A23B9/00
CPC分类号： A23L7/196 , A23L7/1975
摘要： A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100.degree. C. during a first and major part of a cooking time period; injecting saturated make-up steam at 100.degree. C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 100.degree. C. upon the fluidized rice at most during the first and major part of the cooking time period and in an amount calculated for gelatinizing all starch of the fluidized rice; and drying the rice mainly in fluidized state in a successive second zone by dry air.
摘要翻译：一种加工米饭以提供快速煮饭的方法包括以下步骤：在烹饪时间段的第一和大部分期间，在100℃下循环饱和蒸气的气态流体使米饭流化; 将饱和补充蒸汽在100℃下注入到再循环气态流体中，以补偿冷凝的蒸汽; 在烹饪时间段的第一和大部分时间内，最多在流化的水稻上喷洒温度接近100℃的水，并且以用于使所述流化稻的所有淀粉糊化的量计算; 并且通过干燥空气在连续的第二区域主要以流化状态干燥稻米。

123. 发明授权

US5714368A Thermostable non-reducing saccharide-forming enzyme its production and uses 失效
标题翻译：热稳定性非还原性糖形成酶其生产和用途
公开(公告)号：US5714368A
公开(公告)日：1998-02-03
申请号：US466434
申请日：1995-06-06
申请人： Tetsuya Nakada , Hiroto Chaen , Toshiyuki Sugimoto , Toshio Miyake
发明人： Tetsuya Nakada , Hiroto Chaen , Toshiyuki Sugimoto , Toshio Miyake
IPC分类号： A23L7/10 , A23L27/00 , C12N9/24 , C12P19/14 , C12N9/26 , C12N9/10 , C12N9/14
CPC分类号： C12P19/14 , C12N9/2428 , C12Y302/01003
摘要： Disclosed are novel thermostable non-reducing saccharides-forming enzyme, its preparation and uses. The enzyme is obtainable from the culture of microorganisms such as Sulfolobus acidocaldarius (ATCC 33909 and ATCC 49426) and Sulfolobus solfataricus (ATCC 35091 and ATCC 35092), and capable of forming non-reducing saccharides having a trehalose structure as an end unit when allowed to act on reducing partial starch hydrolysates at a temperature of over 55.degree. C. Glucoamylase and .alpha.-glucosidase readily yield trehalose when allowed to act on the non-reducing saccharides. These non-reducing saccharides and trehalose are extensively useful in food products, cosmetics and pharmaceuticals.
摘要翻译：公开了新型热稳定性非还原性糖形成酶，其制备和用途。该酶可以从微生物的培养物获得，例如硫酸亚硫酸杆菌（ATCC 33909和ATCC 49426）和溶血糠鱼（Sulfolobus solfataricus）（ATCC 35091和ATCC 35092），并且能够形成具有海藻糖结构的非还原性糖作为终端单元在超过55℃的温度下还原部分淀粉水解产物起作用。当允许作用于非还原糖时，葡糖淀粉酶和α-葡糖苷酶容易产生海藻糖。这些非还原性糖和海藻糖广泛用于食品，化妆品和药物。

124. 发明授权

US5609895A Method for producing half-hulled rice milk 失效
标题翻译：半熟米奶生产方法
公开(公告)号：US5609895A
公开(公告)日：1997-03-11
申请号：US470364
申请日：1995-06-06
申请人： Yoshiichi Takubo
发明人： Yoshiichi Takubo
IPC分类号： A23L7/10 , A23L7/104 , A23L7/20 , A23L1/10
CPC分类号： A23L7/20 , A23L7/107 , A23L7/115
摘要： A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.
摘要翻译：一种半熟米奶的制造方法，其特征在于，在50℃-65℃下，在麦芽糖化糖化之前或之后，混合麦芽，煮熟的半熟米饭和热水，并对混合物进行乳化和过滤以获得乳化滤液，由此半熟米可以加工成具有令人愉悦的味道和质地而不损失营养物质的饮料。

125. 发明授权

US5518710A Methods for extracting cereal .beta.-glucans 失效
标题翻译：提取谷类β-葡聚糖的方法
公开(公告)号：US5518710A
公开(公告)日：1996-05-21
申请号：US180088
申请日：1994-01-11
申请人： Rattan S. Bhatty
发明人： Rattan S. Bhatty
IPC分类号： A23L7/10 , C08B37/00 , A61K35/78 , C07H1/00 , C07H1/06
CPC分类号： C12Y302/01001 , A23L7/115 , C08B37/0024
摘要： Simple and efficient methods for extracting high levels of .beta.-glucans from cereal sources are disclosed. The method employs a strong base, such as sodium hydroxide as an initial solvent. If desired, the extract can be further purified to render a .beta.-glucan preparation which can be used directly or stored for future use.
摘要翻译：公开了从谷物来源提取高含量β-葡聚糖的简单有效的方法。该方法采用强碱，如氢氧化钠作为初始溶剂。如果需要，可以将提取物进一步纯化，得到可以直接使用或储存以供将来使用的β-葡聚糖制剂。

126. 发明授权

US5427810A Method for hydrothermal treatment of starch products, particularly rice 失效
标题翻译：淀粉制品特别是水稻热水处理方法
公开(公告)号：US5427810A
公开(公告)日：1995-06-27
申请号：US135363
申请日：1993-10-12
申请人： Karldietrich Vorwerck , Uwe Brandt
发明人： Karldietrich Vorwerck , Uwe Brandt
IPC分类号： A23B9/00 , A23L7/10 , A23L7/196 , A47J27/14 , A23L1/182
CPC分类号： A23B9/00 , A23L7/196 , A23L7/1975
摘要： Parboiled rice, or a similar starch-containing product, is produced by moistening the rice in a preheating installation 1 and, thereafter, applying steam to heat the rice to boiling temperature. The rice is kept at the boiling temperature in a heat-retaining vessel 9 for cooking rice. Thereupon, the rice is dried in a drying installation 12 and cooled, if necessary.
摘要翻译：蒸煮的米或类似的含淀粉的产品通过在预热装置1中润湿米而产生，然后施加蒸汽以将米加热至沸腾温度。在用于饭饭的保温容器9中将米保持在沸腾温度。于是，将大米在干燥设备12中干燥，并在必要时冷却。

127. 发明授权

US5405635A Method of preparing pressure-treated rice 失效
标题翻译：制作压力水稻的方法
公开(公告)号：US5405635A
公开(公告)日：1995-04-11
申请号：US679088
申请日：1992-09-08
申请人： Rikimaru Hayashi
发明人： Rikimaru Hayashi
IPC分类号： A23L5/10 , A23L7/10 , A23L7/196 , A47J27/088 , A23B9/00
CPC分类号： A47J27/088 , A23L5/13 , A23L7/196 , A23L7/1975
摘要： The present invention provides a method of preparing pressure-treated rice characterized by placing washed polished rice directly or as enclosed in a container into a liquid within a pressure chamber and applying a high pressure to the pressure chamber for a suitable period of time, and a container for cooking the pressure-treated rice in a microwave oven characterized in that the cooking container comprises a container body, a closure for the container body, and a partition provided inside the container body, the partition having a multiplicity of steam ports and being disposed in the interior of the container body for dividing the interior into an upper portion for accommodating the rice therein and a lower portion for accommodating therein water for steaming the rice. The method readily affords the pressure-treated rice, which can be cooked to a state suited to eating when heated for a short period of time with a reduced likelihood of impairing the flavor, taste and nutrients. The container permits a microwave oven to boil and steam the rice effectively by heating to cook the rice satisfactorily within a very short period of time.
摘要翻译： PCT No.PCT / JP90 / 00576 Sec。 371日期：1992年9月8日 102（e）日期1992年9月8日PCT 1990年5月1日PCT PCT。出版物WO91 / 02464 日本1991年3月7日。本发明提供一种制备压力处理米的方法，其特征在于将洗涤的抛光米直接或封闭在容器中放入压力室内的液体中，并将高压施加到压力室适当的时间段，以及用于在微波炉中烹调加压处理的米的容器，其特征在于，所述烹饪容器包括容器主体，用于容器主体的封闭件和设置在所述容器主体内部的隔板，所述隔板具有多个蒸汽口并且设置在容器主体的内部，用于将内部分隔成用于容纳米的上部，以及用于容纳其中用于蒸煮米的水的下部。该方法容易地提供加压处理的米，其可以在减少风味，味道和营养的可能性的同时，在短时间内加热适合于进食的状态。容器允许微波炉通过加热煮沸并有效地蒸煮，以在非常短的时间内令人满意地煮饭。

128. 发明授权

US5399082A Utensil for molding sushi rice for use in preparing nigiri-zushi 失效
标题翻译：用于制作nigiri-zushi的用于成型寿司饭的用具
公开(公告)号：US5399082A
公开(公告)日：1995-03-21
申请号：US186320
申请日：1994-01-25
申请人： Yoshio Shimizu
发明人： Yoshio Shimizu
IPC分类号： A23L7/10 , A47J43/20
CPC分类号： A47J43/20
摘要： Disclosed is a multi-cavity type utensil for molding sushi rice for use in preparing nigiri-zushi. The utensil has a split mold comprising a lower mold member and an upper mold member, and an outer frame for the split mold to removably fit in. The molding cavities defined by partition walls are formed in the lower mold member and the upper mold member. The cavities are arranged in a plurality of rows and have one or more intersections of crisscrossed partition walls. The cavity corners are rounded or beveled at least in a vertical direction. An upwardly and downwardly movable, spring-biased baffle piece is projected from the end surface of the intersection in at least one of the lower and upper mold members.
摘要翻译：公开了一种用于制备nigiri-zushi的用于成型寿司饭的多腔型餐具。该器具具有分模，其包括下模构件和上模构件，以及用于可拆卸地嵌合的分开模的外框。由分隔壁限定的模腔形成在下模构件和上模构件中。空腔以多行排列并且具有交叉分隔壁的一个或多个交叉点。腔体角部至少在垂直方向上是圆形的或倒角的。向上和向下移动的弹簧偏压挡板从所述下模具构件和上模具构件中的至少一个中的相交端的端表面突出。

129. 发明授权

US5225228A Bakery product from distiller's grain 失效
标题翻译：来自酒糟的面包产品
公开(公告)号：US5225228A
公开(公告)日：1993-07-06
申请号：US773242
申请日：1991-10-09
申请人： James A. Reddy , Roger Stoker
发明人： James A. Reddy , Roger Stoker
IPC分类号： A21D2/36 , A23L7/10
CPC分类号： A21D2/368 , A23L7/115
摘要： The invention is a method for preparing a bran from wet distiller's grain (WDG) or distiller's dried grain with solubles (DDGS). In the method sodium bicarbonate, amino acid and potato starch are added to the wet, solid residue from the fermentation of grain. Then, the residue-additive mix is blended and dried to produce a bran which may be utilized on a 50-50 weight basis with wheat flour, for example, in the manufacture of noodles and baked goods.
摘要翻译：本发明是从湿蒸馏谷物（WDG）或蒸馏器干燥谷物（DDGS）制备麸皮的方法。在该方法中，将碳酸氢钠，氨基酸和马铃薯淀粉加入到来自谷物发酵的湿固体残余物中。然后，将残余物 - 添加剂混合物混合并干燥以制备可以在50-50重量份的基础上与小麦粉一起使用的麸皮，例如在制造面条和烘焙食品中。

130. 发明授权

US5194276A Method for rapidly producing stable flour from newly harvested wheat 失效
标题翻译：从新收获的小麦快速生产稳定的鱼的方法
公开(公告)号：US5194276A
公开(公告)日：1993-03-16
申请号：US771341
申请日：1991-10-04
申请人： R. Carl Hoseney , Jon M. Faubion , Kantha Shelke
发明人： R. Carl Hoseney , Jon M. Faubion , Kantha Shelke
IPC分类号： A21D6/00 , A23L7/10 , A23L7/196 , B02B1/08
CPC分类号： A21D6/00 , A23L7/196 , A23L7/198 , B02B1/08
摘要： The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest. The method of the present invention permits elimination of this aging process yet produces a flour having desirable baking characteristics.
摘要翻译：本发明涉及从新收获的小麦籽粒生产小麦粉的方法。从收获中直接收获的颗粒用水分处理以将胚乳的水分含量提高至比原始水平至少约4至5重量％的水平，从而产生水合的小麦籽粒。然后将水合的小麦籽粒快速干燥至接近新收获的小麦籽粒原始水平的水分含量以产生可以有效碾磨的谷物。经处理的颗粒的研磨产生比从未收获的根据本发明加工的新收获的小麦产生的小麦粉更可接受和期望的小麦粉。谷物从新收获的状态迅速转化为更可碾碎的状态，显示了研磨粉快速水化的能力的增加。新收获的谷物通常在收获后的前两三个月增加其水合能力。本发明的方法可以消除这种老化过程，同时产生具有所需烘焙特性的面粉。

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