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51. 发明申请

US20030183092A1 Application of brine solutions to food products, without the production of effluent 审中-公开
标题翻译：盐水溶液应用于食品，不生产废水
公开(公告)号：US20030183092A1
公开(公告)日：2003-10-02
申请号：US10109059
申请日：2002-03-29
申请人： RECOT, INC.
发明人： Keith Alan Barber , William Roman Slovak
IPC分类号： B02C011/08
CPC分类号： A23B7/03 , A23B4/023 , A23B4/26 , A23L19/18 , A23L19/20 , Y02A40/946
摘要： A system and method for applying brine solution to food pieces, such as potato chips, allows application of brine solution to a continuous stream of food pieces in a brine bath, while maintaining a continuously refreshed supply of brine solution in the brine bath, but without requiring that the used brine be discharged as effluent. Food pieces are washed in a water bath and then deposited, with an amount of surface water carried on the washed slices, into a brine bath tank. The brine bath tank has a predetermined volume of brine solution at a predetermined concentration of brining substance in the solution. The food pieces are marinated in the brine bath so as to thoroughly wet the pieces and are then removed from the brine bath tank with an amount of surface solution carried on the slices. The amount of surface solution carried on the marinated slices is greater than the amount of surface water carried on the washed, pre-marinated slices. Brine solution and/or salts are continuously added to the brine bath tank to maintain a specified volume and concentration of brine solution within the brine bath tank. The amount of brine solution that is removed from the brine bath tank is about equal to the amount of fresh brine solution and/or salts that are added to the tank, so that the entire volume of brine solution within the brine bath tank is replaced after processing a predetermined amount of food pieces through the brine bath tank. A microbicide may be added to the brine bath tank to prevent microbial growth within the tank, and the brine solution may be filtered to remove filterable contaminants therefrom.
摘要翻译：将盐水溶液施加到诸如马铃薯片等食品的系统和方法允许在盐水浴中将盐水溶液施加到连续的食品流中，同时保持在盐水浴中持续更新的盐水溶液供应，但不含要求用过的盐水作为污水排放。将食物在水浴中洗涤，然后将一定量的洗涤的片上携带的表面水沉积到盐水浴槽中。盐水浴槽在溶液中具有预定浓度的盐水物质的预定体积的盐水溶液。将食物在盐水浴中腌制，以彻底湿润片，然后用一定量的在切片上的表面溶液从盐水浴槽中取出。在腌制的切片上携带的表面溶液的量大于在洗涤的，预腌制的切片上携带的表面水的量。将盐水溶液和/或盐连续地加入到盐水浴槽中，以保持盐水溶液在盐水槽内的规定体积和浓度。从盐水槽中除去的盐水溶液的量约等于添加到罐中的新鲜盐水溶液和/或盐的量，使得盐水浴中的盐水溶液的整个体积在通过盐水槽处理预定量的食物块。可以将杀菌剂添加到盐水浴槽中以防止罐内的微生物生长，并且可以过滤盐水溶液以从其中除去可过滤的污染物。

52. 发明授权

US06599547B1 Method for preparing dehydrated food products 有权
标题翻译：脱水食品的制备方法
公开(公告)号：US06599547B1
公开(公告)日：2003-07-29
申请号：US09553874
申请日：2000-04-20
申请人： Maria Dolores Martinez-Serna Villagran , Srinivas Achanta , Eileen Marie Boyle , Jianjun Li , Donald Ray Patton
发明人： Maria Dolores Martinez-Serna Villagran , Srinivas Achanta , Eileen Marie Boyle , Jianjun Li , Donald Ray Patton
IPC分类号： A23L12165
CPC分类号： A23B7/022 , A23B7/02 , A23B7/028 , A23B7/03 , A23L3/485 , A23L7/198 , A23L19/01 , A23L19/15
摘要： A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.
摘要翻译：一种制备脱水水果，蔬菜和块茎，特别是马铃薯产品的方法。该方法的步骤包括：将整个生食物或切片或原始可食用产品的煮沸时间足以部分烹调淀粉并软化可食用食品的组织; 粉碎煮熟的产品; 并干燥粉碎产品。生食物优选为未剥离或部分剥离。得到的脱水产物：（1）保留更多的维生素C; （2）颜色较浅; （3）具有较高百分比的游离直链淀粉; （4）破碎细胞较少; 和（5）比通过常规方法生产的相应产品具有更少的降解产物。

53. 发明申请

US20020127315A1 Process for preparing french fried potatoes having an extended shelf life at refrigerated temperatures and a reduced reconstitution time 审中-公开
标题翻译：制备在冷藏温度下延长保质期并减少重构时间的法国油炸土豆的方法
公开(公告)号：US20020127315A1
公开(公告)日：2002-09-12
申请号：US09800673
申请日：2001-03-08
发明人： Craig Howard Doan , Dwane Bert Benson , James E. Matthews JR.
IPC分类号： A23B004/00
CPC分类号： A23B7/01 , A23B7/0053 , A23B7/03 , A23L19/18 , A23P20/12
摘要： Potato pieces are processed after a primary process by passing the potato products, preferably frozen or chilled, through a pasteurization process. The pasteurization process includes passing the potato products through an impingement oven, a steam tunnel, an ultra violet (UV) light exposure tunnel, radurization equipment, or combinations thereof, for thermal and/or non-thermal pasteurizing, in a clean room, to reduce or eliminate microbial load on the potato pieces.
摘要翻译：通过使马铃薯产品通过巴氏灭菌处理通过冷冻或冷冻的马铃薯产品，在一次加工之后处理马铃薯片。巴氏消毒过程包括在洁净室中将马铃薯产品通过冲击烘箱，蒸汽隧道，紫外线（UV）曝光隧道，辐射设备或其组合进行热和/或非热巴氏杀菌，减少或消除马铃薯块上的微生物负荷。

54. 发明授权

US5863593A Process for dehydrating tubers in order to obtain a storable imperishable food product, and food product thus obtained 失效
标题翻译：为了获得可贮存的不可食用食品以及由此获得的食品，用于脱水块茎的方法
公开(公告)号：US5863593A
公开(公告)日：1999-01-26
申请号：US809088
申请日：1997-05-13
申请人： Francisco Camacho Juarez
发明人： Francisco Camacho Juarez
IPC分类号： A23B7/02 , A23B7/022 , A23B7/03 , A23L1/216 , A23B4/03 , A23L1/28
CPC分类号： A23B7/0205 , A23B7/022 , A23B7/03
摘要： Process for dehydrating tubers in order to obtain a storable imperishable food product, and a 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; 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 tubes 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 the process has a water content of 10-30% by weight.
摘要翻译：为了获得可贮存的不腐食品，以及由此获得的食品，使块茎的脱水方法。该方法包括从原料块茎中除去皮肤; 选择应包含在食品中的淀粉的最终含量; 确定原料块茎中淀粉的初始百分数; 选择应包含在食品中的淀粉的最终含量; 确定原料块茎中淀粉的初始百分数; 可选择切割切片管; 将块茎浸入次氯酸钠或乙酸或乙醇的溶液中; 并通过施加热空气流将块茎暴露于干燥过程。通过该方法获得的食品具有10-30重量％的含水量。

55. 发明授权

US5071661A Process for dehydrating potato products 失效
标题翻译：脱水马铃薯产品的工艺
公开(公告)号：US5071661A
公开(公告)日：1991-12-10
申请号：US581034
申请日：1990-09-12
申请人： Clifford A. Stubbs , Miles J. Willard
发明人： Clifford A. Stubbs , Miles J. Willard
IPC分类号： A23B7/03 , A23L1/00 , A23L1/216 , A23L3/40
CPC分类号： A23B7/03 , A23L19/12 , A23L3/40 , A23P20/105 , A23P20/12
摘要： A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.
摘要翻译：一种用于脱水特别适合于用于制备杂铃薯土豆的马铃薯脱水的食品的方法。根据本发明的方法，可以使用例如食品。将马铃薯制成分开的碎片干燥。然后将分开的片材涂覆干燥混合物，其包括分离颗粒，其保持相邻片之间的分离，使得片可以更有效和有效地热风干燥。干燥混合物还包括与食品表面上的水分反应以形成用于将干燥混合物粘附到食品的粘合剂表面的成分。对于杂草土豆的制备，干混合物可以包括香料，褐变成分和馅饼结合成分。为了制备砂锅土豆盘，干混合物可以包括香料，脱水蔬菜和奶酪以及增稠剂。

56. 发明授权

US3764716A Preparation of dehydrated mashed potatoes 失效
标题翻译：脱水泥浆的制备
公开(公告)号：US3764716A
公开(公告)日：1973-10-09
申请号：US3764716D
申请日：1970-11-16
申请人： AMERICAN POTATO CO
发明人： RAINWATER J , BECK R
IPC分类号： A23B7/03 , A23L19/15
CPC分类号： A23B7/03 , A23L19/15
摘要： A process for producing a dehydrated mashed potato product from an incompletely peeled and trimmed potato, including the steps of controlled mashing, slurrying and screening to remove all of the peels, eyes, rot and debris without damaging the potato cell prior to the final dehydration of the potato.
摘要翻译：一种从不完全剥离和修剪的马铃薯生产脱水的土豆泥产品的方法，包括以下步骤：控制糖化，浆化和筛选以除去所有的皮肤，眼睛，腐烂和碎屑，而不会在最终脱水之前损坏马铃薯细胞土豆。

57. 发明授权

US3644129A Method of processing potatoes prior to combined freeze drying and air drying 失效
标题翻译：在组合冻干和空气干燥前加工浆料的方法
公开(公告)号：US3644129A
公开(公告)日：1972-02-22
申请号：US3644129D
申请日：1969-10-15
申请人： LAMB WESTON INC
发明人： SLOAN JERRY L
IPC分类号： A23B7/03 , A23L19/12 , A23B7/04 , A23L1/12
CPC分类号： A23B7/03 , A23L19/14
摘要： A process of treating potatoes prior to dehydration in which potatoes are cut into pieces of desired physical shape, blanched, cooled in either air or water, and then blanched again. The potato pieces are individually quick frozen and then dehydrated by combined freeze drying and air drying.

58. 发明授权

US3594187A Potato products having improved flavor 失效
标题翻译： POTATO产品有改进的风味
公开(公告)号：US3594187A
公开(公告)日：1971-07-20
申请号：US3594187D
申请日：1968-03-27
申请人： PROCTER & GAMBLE
发明人： LIEPA ALEXANDER L
IPC分类号： A23B7/03 , A23L19/12 , A23L1/12 , A23B7/02
CPC分类号： A23B7/03 , A23L19/12
摘要： A PROCESS FOR IMPROVING THE FLAVOR OF COOKED POTATO PRODUCTS PREPARED FROM DEHYDRATED POTATOES AND WATER. A FLAVOR-ENHANCING AGENT DERIVED FROM A PLANT OF THE CRUCIFERAE FAMILY IS ADDED TO THE POTATOES PRIOR TO COOKING TO PROVIDE AN ENHANCED NATURAL POTATO FLAVOR IN THE COOKED PRODUCT.

59. 发明授权

US2973276A Process of dehydrating potatoes 失效
标题翻译：脱水马铃薯的过程
公开(公告)号：US2973276A
公开(公告)日：1961-02-28
申请号：US62925256
申请日：1956-12-19
申请人： SNOW FLAKE CANNING CO
发明人： CYR JOSEPH W
IPC分类号： A23B7/03
CPC分类号： A23B7/03

60. 发明授权

US1353561A Curing sweet potatoes or yams 失效
标题翻译：固化甘薯或山药
公开(公告)号：US1353561A
公开(公告)日：1920-09-21
申请号：US37459420
申请日：1920-04-17
申请人： MAGNOLIA COMPANY
发明人： BOBO WALTON E
IPC分类号： A23B7/02 , A23B7/03 , A23B7/148 , A23L19/10
CPC分类号： A23B7/148 , A23B7/02 , A23B7/03 , A23L19/105

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