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1. 发明授权

US5451421A Method for preparing granular foods 失效
标题翻译：颗粒状食品的制备方法
公开(公告)号：US5451421A
公开(公告)日：1995-09-19
申请号：US139019
申请日：1993-10-21
申请人： Nozomu Tanihara , Kazunori Sonobe , Masanori Hamazaki , Shoji Takata
发明人： Nozomu Tanihara , Kazunori Sonobe , Masanori Hamazaki , Shoji Takata
IPC分类号： A23L1/00 , A23L1/39 , A23L1/40 , A23P1/02 , A23P1/00
CPC分类号： A23L23/10 , A23P10/25
摘要： A method for preparing a granular food comprises the steps of mixing a material to be granulated with oil and fat having an open-tubed melting point ranging from 40.degree. to 55.degree. C. under heating without addition of water, then subjecting the mixture to granulation through extrusion and rapidly cooling the granulated product. The method permits the dry granulation of foods without addition of water and efficient preparation of granular foods which do not require any process for adjusting particle size distribution of the resulting foods after granulation and which permits the production of granular foods having appropriate strength.
摘要翻译：制备颗粒状食品的方法包括以下步骤：在不加入水的情况下，将待造粒的材料与开放管状熔点在40℃至55℃的油脂混合，然后将混合物造粒通过挤出并快速冷却造粒产品。该方法允许在不加水的情况下干燥造粒食品，并且有效地制备颗粒状食品，其不需要任何调整造粒后的所得食品的粒度分布的方法，并且允许生产具有适当强度的颗粒状食品。

2. 发明授权

US09314045B2 Meat-like foodstuff and method for producing the same 有权
标题翻译：肉类食品及其制造方法
公开(公告)号：US09314045B2
公开(公告)日：2016-04-19
申请号：US14006409
申请日：2011-03-23
申请人： Shimpei Nishimura , Naoko Umetsu , Shoji Takata
发明人： Shimpei Nishimura , Naoko Umetsu , Shoji Takata
IPC分类号： A23J3/16 , A23J3/22 , A23J3/26
CPC分类号： A23J3/16 , A23J3/22 , A23J3/227 , A23J3/26
摘要： The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder.
摘要翻译：本发明的目的是提供一种肉类食品，其可以提供咀嚼时经历的天然肉状纹理，并且在外观上与天然肉相似。可以通过模制原料混合物以制备模制产品，然后通过加热使产品凝结来获得能够实现上述目的的肉类食品。所述原料混合物包含：第一水合和分裂的纹理植物蛋白质，其通过将通过挤出机处理织构化的第一纹理植物蛋白质水合和分裂成含有植物蛋白质和相对于植物蛋白质为0.17至0.76质量份的淀粉而获得 1质量份植物蛋白; 通过将通过挤出机处理进行纹理化以便含有植物蛋白质的第二纹理植物蛋白质和相对于1质量份的蔬菜为0.03〜0.15质量份的淀粉水合和分裂而获得的水合和分裂的第二纹理植物蛋白质蛋白; 和粘合剂。

3. 发明申请

US20140010920A1 MEAT-LIKE FOODSTUFF AND METHOD FOR PRODUCING THE SAME 有权
标题翻译：肉类食品及其生产方法
公开(公告)号：US20140010920A1
公开(公告)日：2014-01-09
申请号：US14006409
申请日：2011-03-23
申请人： Shimpei Nishimura , Naoko Umetsu , Shoji Takata
发明人： Shimpei Nishimura , Naoko Umetsu , Shoji Takata
IPC分类号： A23J3/16
CPC分类号： A23J3/16 , A23J3/22 , A23J3/227 , A23J3/26
摘要： The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder.
摘要翻译：本发明的目的是提供一种肉类食品，其可以提供咀嚼时经历的天然肉状纹理，并且在外观上与天然肉相似。可以通过模制原料混合物以制备模制产品，然后通过加热使产品凝结来获得能够实现上述目的的肉类食品。所述原料混合物包含：第一水合和分裂的纹理植物蛋白质，其通过将通过挤出机处理织构化的第一纹理植物蛋白质水合和分裂成含有植物蛋白质和相对于植物蛋白质为0.17至0.76质量份的淀粉而获得 1质量份植物蛋白; 通过将通过挤出机处理进行纹理化以便含有植物蛋白质的第二纹理植物蛋白质和相对于1质量份的蔬菜为0.03〜0.15质量份的淀粉水合和分裂而获得的水合和分裂的第二纹理植物蛋白质蛋白; 和粘合剂。

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