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71. 发明授权

US4517215A Preparation of vegetable pastas 失效
标题翻译：蔬菜面食的准备
公开(公告)号：US4517215A
公开(公告)日：1985-05-14
申请号：US498283
申请日：1983-05-26
申请人： Jau Y. Hsu
发明人： Jau Y. Hsu
IPC分类号： A23L19/00 , A23L7/109 , A23L11/00 , A23L19/12 , A23L29/256 , A23L1/16
CPC分类号： A23L19/13 , A23L11/05 , A23L29/256 , A23L7/109
摘要： A process for the preparation of a vegetable pasta characterized in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.
摘要翻译：一种制备植物面食的方法，其特征在于包含颗粒形式的种子或块茎植物的组合物，并且基于组合物的总重量，0.1至4重量％的藻酸钠或钾或其混合物，0.1至4重量％的丙二醇藻酸盐和0至75重量％的淀粉与足以润湿组合物并使其可挤出的水的量混合，挤压成面食形状并最终干燥，用条件是当使用高蛋白质植物或马铃薯粉末时，必须存在至少10重量％的淀粉。

72. 发明授权

US4517211A Method for the production of concentrated, frozen potato puree 失效
标题翻译：冷冻马铃薯泥生产方法
公开(公告)号：US4517211A
公开(公告)日：1985-05-14
申请号：US462193
申请日：1983-01-31
申请人： Roland Haraldsson , Jan Bengtsson , Claes Friberg
发明人： Roland Haraldsson , Jan Bengtsson , Claes Friberg
IPC分类号： A23B7/04 , A23L19/12 , A23L1/216
CPC分类号： A23B7/0441 , A23L19/13
摘要： A method for the production of concentrated, frozen puree, especially potato puree, in which method the potatoes are first washed, peeled, cut into pieces, blanched, cooled and dewatered. The potatoes thus processed are then dried to reduce their weight by 40-60%, whereupon the potatoes are steamed and then mashed, frozen and crushed. By drying the potatoes before they are steamed, a final product of higher quality is obtained, while at the same time chemical additives, such as antioxidants, consistency agents etc., are rendered superfluous.
摘要翻译：一种生产浓缩，冷冻泥浆，特别是马铃薯泥的方法，首先将土豆洗涤，去皮，切成块，漂白，冷却和脱水。然后将如此处理的马铃薯干燥以将其重量减少40-60％，然后将马铃薯蒸，然后捣碎，冷冻并粉碎。通过在蒸煮之前将马铃薯干燥，可以获得更高品质的最终产品，同时使化学添加剂如抗氧化剂，稠度剂等变得多余。

73. 发明授权

US4419375A Process for forming a potato patty 失效
标题翻译：形成马铃薯馅饼的方法
公开(公告)号：US4419375A
公开(公告)日：1983-12-06
申请号：US339328
申请日：1982-01-15
申请人： Miles J. Willard , William J. Englar
发明人： Miles J. Willard , William J. Englar
IPC分类号： A23L19/12 , A23L1/216
CPC分类号： A23L19/12 , Y10S426/808
摘要： A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50.degree. F. for at least about 16 hours, or at lower temperatures for proportionately shorter holding times, or by freezing the potatoes. The potatoes used in preparing the binder are subdivided, preferably comminuted to a fine particle size either before or after the starch is retrograded. Between about 10 to about 50 parts of binder are mixed with about 100 parts of the potato shreds, by weight, and a potato patty is formed from the mixture, preferably in a high-speed commercial former. Retrogradation of the amylose component of the starch naturally present in the potato binder reduces the solubility of the starch to minimize adhesiveness of the binder sufficiently that the binder can be mixed uniformly and completely with the shreds during forming without damaging the shreds. This provides a cohesive potato patty that can be deep-fat fried, without separating in the fryer. The previously retrograded amylose in the binder re-solubilizes at the moment of frying to form a thin exterior film on the patty that inhibits penetration of fat. The fried patty can be frozen and later reheated or fried by conventional means. When reheated in a household pop-up toaster, oil drip in the toaster is minimized.
摘要翻译：一个马铃薯馅饼是由熟的或漂白的切碎的土豆和天然马铃薯粘合剂制成的。粘合剂由熟的或漂白的土豆制成，其中天然存在于马铃薯中的糊化淀粉通过在约50°F的温度下保持土豆至少约16小时或在较低温度下相对较短地广泛地退化持有时间或冻结土豆。在制备粘合剂中使用的土豆被细分，优选在淀粉退化之前或之后粉碎成细粒度。将约10至约50份粘合剂与约100份重量的马铃薯碎片混合，并且混合物形成马铃薯饼，优选在高速商业前体中形成。天然存在于马铃薯粘土中的淀粉的直链淀粉组分的降解降低了淀粉的溶解度，以使粘合剂的粘合性最小化，使得粘结剂可以在成形期间与碎片均匀且完全地混合而不破坏碎片。这提供了一个可以油炸油炸，没有在油炸锅分离的粘性马铃薯馅饼。粘结剂中先前已回收的直链淀粉在煎炸时重新溶解，以形成一个薄薄的外部薄膜，可以抑制脂肪渗透。油炸的馅饼可以冷冻，然后通过常规方法再加热或油炸。在家用弹性烤面包机中再加热时，烤面包机上的油滴最小化。

74. 发明授权

US4387111A Helical or spiral-shaped bulbous food product 失效
标题翻译：螺旋状或螺旋形球状食品
公开(公告)号：US4387111A
公开(公告)日：1983-06-07
申请号：US279029
申请日：1981-06-30
申请人： Gernot Mullender
发明人： Gernot Mullender
IPC分类号： A23G3/00 , A23G3/50 , A23L19/00 , A23L19/12 , B26D3/11 , A23L1/212 , A23P1/00
CPC分类号： A23G3/50 , A23L19/03 , A23L19/05 , A23L19/14 , B26D3/11 , Y10T83/0605 , Y10T83/6667
摘要： A helical or spiral-shaped food, particularly a potato, is produced by means of being cut in a way that a helical or spiral ribbon is produced having a series of loops around a center whereby the loops define a space from each other. The space corresponds to the shape of the loops and is filled with at least one similar, helical or spiral ribbon.
摘要翻译：螺旋形或螺旋状的食物，特别是马铃薯，是通过切割成螺旋形或螺旋状的带状产生的，其中围绕中心具有一系列环，由此使得环彼此间隔开。该空间对应于环的形状并且填充有至少一个相似的螺旋或螺旋带。

75. 发明授权

US4194016A Process for preparing precooked fruits and vegetables 失效
标题翻译：制备预煮水果和蔬菜的方法
公开(公告)号：US4194016A
公开(公告)日：1980-03-18
申请号：US941340
申请日：1978-09-11
申请人： Merle L. Weaver , Keng C. Ng
发明人： Merle L. Weaver , Keng C. Ng
IPC分类号： A23L19/00 , A23L19/12 , A23L1/212 , A23L1/216
CPC分类号： A23L19/14 , A23L19/03
摘要： Precooked fruits or vegetables are prepared by a process wherein the fruits and vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to their centers at that temperature, i.e below about 81.degree.-83.degree. C. Following the cooking procedure the fruits or vegetables are heated in air and are then preserved.
摘要翻译：预煮的水果或蔬菜通过以下方法制备，其中水果和蔬菜在低于表面组织脱落的温度的温度下被烹饪到其中心，如果水果或蔬菜在该温度下烹饪至其中心，即低于约81°-83℃。烹饪过程后，水果或蔬菜在空气中加热，然后保存。

76. 发明授权

US4169166A Potato mash product and process for producing same 失效
标题翻译：马铃薯泥产品及其生产工艺
公开(公告)号：US4169166A
公开(公告)日：1979-09-25
申请号：US866242
申请日：1978-01-03
申请人： Kenneth K. Hiett , Archie R. McFarland
发明人： Kenneth K. Hiett , Archie R. McFarland
IPC分类号： A23L19/12 , A23L1/216
CPC分类号： A23L19/13
摘要： Cooked potato pieces containing the skins, eyes, and hard defective flesh portions of the whole potatoes from which such pieces are prepared are fed into one end of a perforated conduit having perforations that are only large enough to pass the potato flesh, and are transported along the length of such conduit by a conveyor screw while pressure is exerted sufficient to pass only the potato flesh through the perforations, with minimal, if any, damage to the cells thereof. Potato mash substantially free of skins, eyes, and hard defective flesh portions is collected from the outer face of the conduit as the principal product of the process, while the rejected potato skins, eyes, and hard defective flesh portions are discharged at the opposite end of the conduit as a by-product useful for animal feed or otherwise.
摘要翻译：将含有这些制品的整个马铃薯的皮肤，眼睛和硬质缺陷肉块的煮熟的马铃薯片材进料到穿孔导管的一端，该穿孔导管具有足够大的足以穿过马铃薯肉的穿孔，并沿着这种管道的长度通过输送机螺杆施加，同时施加足够的压力以仅使马铃薯肉通过穿孔，对其细胞的损害最小（如果有的话）。作为该方法的主要产物，从作为该方法的主要产物的管道的外表面收集基本上不含皮肤，眼睛和硬质缺陷的肉块的马铃薯泥，而被拒绝的马铃薯皮，眼睛和硬质缺陷肉部分在相对端排出作为用于动物饲料或其它物质的副产品的导管。

77. 发明授权

US4142460A Apparatus for preparing crunchy food topping 失效
标题翻译：用于制备脆脆食物顶部的装置
公开(公告)号：US4142460A
公开(公告)日：1979-03-06
申请号：US846962
申请日：1977-10-31
申请人： Charles N. Standing , Timothy F. Scrivner
发明人： Charles N. Standing , Timothy F. Scrivner
IPC分类号： A23G3/02 , A23L19/12 , A21B3/07
CPC分类号： A23G3/0231 , A23L19/13 , Y10T83/9292
摘要： A method and an apparatus is described for preparing a crunchy food topping of random sized pieces or granules of cooked dough in which the dough is mixed, subdivided to random sized pieces or granules, baked, allowed to cool, sized and packed. The granules can then be applied to a food product, e.g., a dessert such as pie, cake, pudding, etc., by hand. The random sized pieces or granules are prepared within a dough-containing trough or hopper having a rotating cutting or comminuting device, e.g., wires near its bottom end. These wires are supported upon spokes which are mounted rigidly upon a rotating drive axle near the bottom of the hopper. The hopper has an outlet at the bottom through which the granules exit to a conveyor used for transporting them to a baking oven.
摘要翻译：描述了一种方法和装置，用于制备将面团混合的熟化面团的随机大小的碎片或颗粒的松脆食物顶部，细分为随机大小的碎片或颗粒，烘烤，允许冷却，定型和包装。然后可以用手将颗粒施用到食品，例如馅饼，蛋糕，布丁等甜点。在具有旋转的切割或粉碎装置的面团的槽或料斗内制备随机大小的碎片或颗粒，例如在其底端附近的丝线。这些电线被支撑在轮辐上，其刚性地安装在靠近料斗底部的旋转驱动轴上。料斗在底部具有出口，颗粒通过该出口排出到用于将它们运送到烘烤炉的输送机。

78. 发明授权

US4058631A Enzyme-treated fried food 失效
标题翻译：酶处理油炸食品
公开(公告)号：US4058631A
公开(公告)日：1977-11-15
申请号：US285289
申请日：1972-08-31
申请人： Charles F. Roan
发明人： Charles F. Roan
IPC分类号： A23G3/34 , A23L5/10 , A23L19/10 , A23L19/12 , A23L19/18 , A23L29/00 , A23B7/10
CPC分类号： A23L19/18 , A23L29/06 , A23L5/11
摘要： Fat absorption during frying of raw, starchy food products in fats and oils is reduced by coating the food surface prior to frying with an aqueous solution of alpha amylase enzyme.
摘要翻译：在用α-淀粉酶的水溶液煎炸之前，通过在食品表面上涂覆来减少在油脂中生的淀粉状食品油炸时的脂肪吸收。

79. 发明授权

US4031253A Procedure for preserving root crops by deep freezing and their peeling 失效
标题翻译：通过深冻和剥皮保护根作物的程序
公开(公告)号：US4031253A
公开(公告)日：1977-06-21
申请号：US628491
申请日：1975-11-03
申请人： Mikko Tapani Suortti , Yrjo Molkki , Olavi Elis Nikkila
发明人： Mikko Tapani Suortti , Yrjo Molkki , Olavi Elis Nikkila
IPC分类号： A23B7/04 , A23L5/00 , A23L19/12 , A23N7/02
CPC分类号： A23B7/0425 , A23L19/14 , A23L5/57 , A23N7/02
摘要： The present invention concerns a procedure for preserving fully ripened potatoes and other root crops that have to be peeled, by deep freezing, and their peeling. In accordance with this invention the products to be preserved are preboiled or boiled and deep frozen in unpeeled condition, or alternatively in partly peeled condition, and the peeling proper is carried out after deep freezing.
摘要翻译：本发明涉及保存完全成熟的马铃薯和其他必须通过深层冷冻剥离的根作物及其剥离的方法。根据本发明，待保存的产品被预煮或煮沸并在未剥皮条件下或在部分剥离状态下深冻，并且在深度冷冻后进行剥离。

80. 发明授权

US3975549A Agglomerated dehydrated potato product and method for forming a reconstituted dough-like product therefrom 失效
标题翻译：聚集的脱水马铃薯产品和从其形成重新生成的面团状产品的方法
公开(公告)号：US3975549A
公开(公告)日：1976-08-17
申请号：US508380
申请日：1974-09-23
申请人： Mounir A. Shatila , Roderick G. Beck
发明人： Mounir A. Shatila , Roderick G. Beck
IPC分类号： A23L19/12 , A23K1/00
CPC分类号： A23L19/13
摘要： An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.
摘要翻译：含有粘合剂的脱水马铃薯颗粒团聚体，该聚集体的体积密度范围为0.25-0.50克/毫升，0.6-0.9范围内的体积孔隙率和在130°F重构时的初始吸湿率为0.20 至每克产品每秒0.35克水，并且可以在不搅拌的情况下重新构成，以形成基本均匀的面团，即使当作为固结质量被布置时。通过在颗粒之间适当分配粘合剂，重构的马铃薯面团表现出均匀的内聚特性，允许准备好划分成适合法国油炸的形状。

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