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21. 发明申请

US20210337841A1 LEGUME PROCESSING AND LEGUME FOOD PRODUCTS 有权
公开(公告)号：US20210337841A1
公开(公告)日：2021-11-04
申请号：US17295871
申请日：2019-10-21
申请人： BEANITOS INC.
发明人： Rusty L. Karschner
IPC分类号： A23L11/10 , A23L11/30
摘要： Treating fresh legumes includes combining fresh legumes with water to yield a mixture, heating the mixture from an initial temperature to a cooking temperature to yield a pre-cooked mixture, and heating the pre-cooked mixture at the cooking temperature to yield a cooked mixture. The cooked mixture is cooled to yield a cooled mixture, and water is removed from the cooled mixture to yield cooked legumes having an average moisture content in a range of 50 wt % to 65 wt %. A legume dough, prepared from the cooked legumes, can be sheeted and formed into legume dough pieces. The legume dough pieces may be cooked to yield a cooked legume dough product. In one example, the cooked legume dough product is a snack chip.

22. 发明授权

US5980971A Method for manufacture of dry instantly rehydratable bean paste 失效
标题翻译：干燥立即可再生豆浆的制造方法
公开(公告)号：US5980971A
公开(公告)日：1999-11-09
申请号：US503535
申请日：1995-07-18
申请人： David E. Walsh
发明人： David E. Walsh
IPC分类号： A23L11/00 , A23L11/10 , A23L1/20
CPC分类号： A23L11/10 , A23L11/05
摘要： Processes are disclosed for the preparation and manufacture of dried legumes to make a quick cooking whole bean and bean paste food product which is rehydrated to a food product having the appearance and organoleptic texture of canned or conventionally prepared Mexican style refried bean product. One embodiment is the production of dehydrated bean flakes and/or powders which are instantly rehydratable. Subsequent to cleaning, sorting and washing, the beans are either milled by dry grinding or wet milling. The slurry is cooked and dried by a continuous method. Another embodiment is the production of dehydrated whole beans. Whole beans are cooked by conventional methods without pre-cooking or soaking after being sorted, cleaned, and washed. After cooking the whole beans, beans which are no longer intact and now are in the form of a slurry are separated from the intact beans. The whole beans are dried in a manner which does not disrupt their intact structure. The cooked bean slurry is dehydrated to form a flake and/or a powder.
摘要翻译：公开了用于制备和制造干豆类的方法，以制备快速烹饪全豆和豆酱食品，其被再水合成具有罐装或常规制备的墨西哥风格干豆制品的外观和感官质地的食品。一个实施方案是即将再水化的脱水豆片和/或粉末的生产。在清洁，分选和洗涤之后，通过干磨或湿磨研磨豆类。将浆料煮熟并通过连续方法干燥。另一个实施方案是生产脱水全豆。通过常规方法烹饪全豆，不经过预先烹饪或分选，清洗和洗涤后浸泡。在烹饪整个豆类之后，不再完整的豆和现在的浆料形式与完整的豆分离。整个豆子以不破坏其完整结构的方式干燥。煮熟的豆浆脱水形成片状和/或粉末。

23. 发明授权

US5863591A Process to shorten the cooking time of dried legume beans 失效
标题翻译：缩短干豆豆的烹饪时间的过程
公开(公告)号：US5863591A
公开(公告)日：1999-01-26
申请号：US585766
申请日：1996-01-16
申请人： James J. Seguin
发明人： James J. Seguin
IPC分类号： A23L5/30 , A23L11/10 , A23L1/201
CPC分类号： A23L11/10 , A23L5/30
摘要： A process to shorten the cooking time of dried legume beans by subjecting the beans to a short-timed, high-pressure, hydration. Significantly reduced cooking time follows, or cooking can be postponed for several months by storage in a refrigerator or more than several months in a freezer with no increase in cooking time for table-readiness and no degradation of quality. Also, the process diminishes the discomforts of flatulence.
摘要翻译：通过使豆类经受短时，高压，水合的方法缩短干豆豆的烹饪时间。烹饪时间显着减少，烹饪可以通过在冰箱中储存几个月或者在冷藏室中延长数月，而不会增加烹饪时间，使餐桌准备就绪并且不会降低质量。此外，该过程减少肠胃气胀的不适。

24. 发明授权

US5744188A Process for preparing dehydrated bean products 失效
标题翻译：脱水豆制品的制备工艺
公开(公告)号：US5744188A
公开(公告)日：1998-04-28
申请号：US667115
申请日：1996-06-19
申请人： Shanti Kolla , Ash Husain , Jerry Costales
发明人： Shanti Kolla , Ash Husain , Jerry Costales
IPC分类号： A23L11/00 , A23L11/10 , A23L1/201
CPC分类号： A23L11/10 , A23L11/05
摘要： Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5 wt. % to from about 30 to about 45 wt. %, and then by neutralizing with an acidic solution to lower their pH to from about 5.5 to about 6.5 and raise their moisture content by at least about 5 wt. % to from about 45 to about 60 wt. %. The hydrated beans are then cooked and dehydrated to produce legume products having the appearance and taste of their freshly prepared counterparts.
摘要翻译：公开了一种用于制备快速再造的脱水豆类产品的方法。通过首先用碱性溶液处理生豆豆来水合，使其pH值从约6.7至约7.7，并且其水分含量至少约5重量％。％至约30至约45wt。％，然后通过用酸性溶液中和以将其pH降低至约5.5至约6.5，并将其水分含量提高至少约5重量％。％至约45至约60wt。％。然后将水合豆煮熟并脱水以制备具有新鲜制备的对应物的外观和味道的豆类产品。

25. 发明授权

US4510164A Process for producing intermediate moisture quick-cooking beans 失效
标题翻译：生产中等水分快煮豆的方法
公开(公告)号：US4510164A
公开(公告)日：1985-04-09
申请号：US530058
申请日：1983-09-07
申请人： Lorie L. Staley , Joaquin Pelaez
发明人： Lorie L. Staley , Joaquin Pelaez
IPC分类号： A23B7/022 , A23L11/10 , A23L1/20
CPC分类号： A23B7/022 , A23L11/10
摘要： Process for producing storage stable beans from edible dried beans comprises heating said dried beans, under pressure, in a humectant solution comprising an aqueous solution containing 4.5-7.5 weight percent of a sugar or polyglycol, 4.0-9.0 weight percent of a salt, 2.0-3.0 weight percent propylene glycol and 0.3-0.6 weight percent potassium sorbate for a period of time sufficient to increase the moisture level of said beans to about 50-60 percent. Thereafter the moisture level of the beans is reduced in a drying apparatus from about 50% to an intermediate moisture level of about 30-40 percent. The resulting intermediate moisture level beans are then packaged in a low value vapor transmission container. The beans produced in accordance with the process of this invention are quickly reconstituted, have excellent texture, and have the flavor of home cooked beans.
摘要翻译：用于从可食用干豆制备储存稳定的豆的方法包括在压力下加湿所述干豆，在包含含4.5-7.5重量％糖或聚二醇，4.0-9.0重量％盐，2.0- 3.0重量％的丙二醇和0.3-0.6重量％的山梨酸钾，持续足以将所述豆的水分含量增加到约50-60％的时间。此后，在干燥设备中豆的水分含量从约50％降低至约30-40％的中间水分含量。然后将所得中间水分含量的豆包装在低值蒸气传播容器中。根据本发明方法生产的豆类快速重构，具有优良的质感，并且具有家庭煮熟的豆的味道。

26. 发明授权

US3867553A Process for reducing the boiling time of dehydrated peas 失效
标题翻译：降低脱水豌豆煮沸时间的方法
公开(公告)号：US3867553A
公开(公告)日：1975-02-18
申请号：US35026673
申请日：1973-04-11
申请人： CPC INTERNATIONAL INC
发明人： HITZE WINFRIED , LEGLER KARLA , STUTE ROLF , WOELK HANS-ULRICH
IPC分类号： A23B7/022 , A23L11/10 , A23B7/00
CPC分类号： A23B7/022 , A23L11/10
摘要： Dehydrated peas which can be rehydrated for consumption by boiling for only 10-15 minutes are prepared by first treating the peas in aqueous medium with a pectolytic enzyme at a temperature of less than 60*C. The peas are subsequently cooked in the dehydration process, the cooking step inactivates the enzyme, and the product is finally dried.
摘要翻译：通过在小于60℃的温度下首先用水解介质中的豌豆在水性介质中处理豌豆来制备可以通过煮沸再水化消耗10-15分钟的脱水豌豆。随后在脱水过程中煮豌豆，烹饪步骤使酶失活，并最终干燥产物。

27. 发明授权

US3510313A Method of pre-cooking dry beans 失效
标题翻译：预烘干豆类的方法
公开(公告)号：US3510313A
公开(公告)日：1970-05-05
申请号：US3510313D
申请日：1965-05-10
申请人： CORNELL RES FOUNDATION INC
发明人： STEINKRAUS KEITH H , HAND DAVID B , BUREN JEROME P VAN , BELLE ROBERT L LA
IPC分类号： A23L11/10 , A23L1/20
CPC分类号： A23L11/10

28. 发明授权

US3340068A Process for reducing butterflying in dehydrated legumes 失效
标题翻译：在脱水豆类中减少奶油的过程
公开(公告)号：US3340068A
公开(公告)日：1967-09-05
申请号：US39101664
申请日：1964-08-20
申请人： GEN FOODS CORP
发明人： MANCUSO JOHN J
IPC分类号： A23L11/10
CPC分类号： A23L11/10

29. 发明授权

US3318708A Process for producing quick-cooking legumes 失效
标题翻译：生产速食豆类的方法
公开(公告)号：US3318708A
公开(公告)日：1967-05-09
申请号：US35512764
申请日：1964-03-26
申请人： ROCKLAND LOUIS B , HAYES ROBERT J , EUGENE METZLER , ROY BINDER LE
发明人： ROCKLAND LOUIS B , HAYES ROBERT J , EUGENE METZLER , ROY BINDER LE
IPC分类号： A23L11/10
CPC分类号： A23L11/10

30. 发明授权

US2135646A Process for precooking food products 失效
标题翻译：预煮食品的过程
公开(公告)号：US2135646A
公开(公告)日：1938-11-08
申请号：US11212136
申请日：1936-11-21
申请人： STOCKING CHARLES H
发明人： STOCKING CHARLES H
IPC分类号： A23L11/00 , A23L11/10
CPC分类号： A23L11/10 , A23L11/01

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