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1. 发明申请

US20110117260A1 Method for Drying Pasta Products 审中-公开
标题翻译：烘干面食产品的方法
公开(公告)号：US20110117260A1
公开(公告)日：2011-05-19
申请号：US12996099
申请日：2009-06-10
申请人： Eliana Zamprogna , Jochen Lisner , Christian Mühlherr , Andreas Kratzer
发明人： Eliana Zamprogna , Jochen Lisner , Christian Mühlherr , Andreas Kratzer
IPC分类号： A23L1/16 , A23L3/40 , F26B15/00
CPC分类号： F26B25/22 , A21C9/00 , A23L7/109
摘要： The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O° C. more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.
摘要翻译：本发明涉及一种用于干燥面食产品的方法，其中在干燥过程中，作为原始面食形状存在的面食产品通过表现出不同的表面温度（T）值对和表面水分（U）的表面状态，并且其中在干燥过程中，原始面食形状的表面保持在粘弹性状态，其中在原始面食形状的表面温度（T）和原始面食形状（a。）的表面水分（U）的图中原始面食形状的表面温度（Tv）不超过表面相同湿度点处原料面的玻璃化转变曲线上的温度（Tg）高于40℃，和/或（b。）原料面形状的表面的水分（Uv）不比表面等温点处的原料面的玻璃化转变曲线上的水分大20％以上。这有助于特意快速地干燥面食产品，而不会对质量造成任何损害。

2. 发明申请

US20130149427A1 Method of Preparing Flour or Splits of Legume 审中-公开
标题翻译：制作面粉或豆科植物的方法
公开(公告)号：US20130149427A1
公开(公告)日：2013-06-13
申请号：US13702053
申请日：2011-04-13
申请人： Eliana Zamprogna , Stefania Bellaio , Michael Jacobs , Béatrice Conde-Petit , Urs Keller , Dipak Balasaheb Mane , Marcel Natterer
发明人： Eliana Zamprogna , Stefania Bellaio , Michael Jacobs , Béatrice Conde-Petit , Urs Keller , Dipak Balasaheb Mane , Marcel Natterer
IPC分类号： A23L1/20 , A23L1/211
CPC分类号： A23L11/00 , A23L11/05 , A23L11/30 , Y10T29/49716
摘要： A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided.
摘要翻译：根据本发明的制备面粉或豆类分裂的方法包括以下步骤：i）提供豆类; ii）允许豆类部分发芽; iii）任选地终止豆科植物的萌发; iv）制备用于研磨的部分发芽的豆类; v）任选地，研磨步骤iv）的制备的豆类。发现部分发芽，除了增加营养成分含量和减少营养素含量，提高分裂的物理质量，提高脱壳率。此外，可以提供营养更有益的面粉和分裂。

3. 发明申请

US20120076916A1 Method for Drying Rice 有权
标题翻译：干米方法
公开(公告)号：US20120076916A1
公开(公告)日：2012-03-29
申请号：US13266045
申请日：2010-04-26
申请人： Eliana Zamprogna
发明人： Eliana Zamprogna
IPC分类号： A23B9/08 , F26B21/00 , A23L1/182 , F26B3/02
CPC分类号： A23L1/182 , A23B9/08 , A23L5/13 , A23L7/196
摘要： The invention relates to a method for drying rice, in which, during the drying process, the grains of rice pass through surface states which have various pairs of values of temperature (T) of the surface and moisture (U) of the surface, the surface of the grains of rice remaining in a viscoelastic state during the drying process, and in which, in a diagram comprising temperature (T) of the surface of the grains of rice and moisture (U) of the surface, a) the temperature (Tv) of the surface of the grains of rice lies no more than 40° C. above the temperature (Tg) on the glass transition curve of the rice at the point of the same moisture of the surface and/or b) the moisture (Uv) of the surface of the grains of rice lies no more than 20% above the moisture on the glass transition curve of the rice at the point of the same temperature of the surface.
摘要翻译：本发明涉及一种用于干米的方法，其中在干燥过程中，米粒通过具有表面和表面的湿度（U）的各种温度值对（T）的表面状态，在干燥过程中保持在粘弹性状态的米粒的表面，其中，在包括米的谷粒表面的温度（T）和表面的水分（U））的图中，a）温度（米的谷粒表面的电导率不超过表面相同湿度点的米的玻璃化转变曲线上的温度（Tg）高于40℃，和/或b）水分（米饭表面的Uv不超过表面相同温度下米饭玻璃化转变曲线上的水分以上20％以上。

4. 发明授权

US09060534B2 Method for drying rice 有权
标题翻译：稻米干燥方法
公开(公告)号：US09060534B2
公开(公告)日：2015-06-23
申请号：US13266045
申请日：2010-04-26
申请人： Eliana Zamprogna , Urs Keller
发明人： Eliana Zamprogna , Urs Keller
IPC分类号： A23L1/182 , A23B9/08 , A23L1/01
CPC分类号： A23L1/182 , A23B9/08 , A23L5/13 , A23L7/196
摘要： The invention relates to a method for drying rice, in which, during the drying process, the grains of rice pass through surface states which have various pairs of values of temperature (T) of the surface and moisture (U) of the surface, the surface of the grains of rice remaining in a viscoelastic state during the drying process, and in which, in a diagram comprising temperature (T) of the surface of the grains of rice and moisture (U) of the surface, a) the temperature (Tv) of the surface of the grains of rice lies no more than 40° C. above the temperature (Tg) on the glass transition curve of the rice at the point of the same moisture of the surface and/or b) the moisture (Uv) of the surface of the grains of rice lies no more than 20% above the moisture on the glass transition curve of the rice at the point of the same temperature of the surface.
摘要翻译：本发明涉及一种用于干米的方法，其中在干燥过程中，米粒通过具有表面和表面的湿度（U）的各种温度值对（T）的表面状态，在干燥过程中保持在粘弹性状态的米粒的表面，其中，在包括米的谷粒表面的温度（T）和表面的水分（U））的图中，a）温度（米的谷粒表面的电导率不超过表面相同湿度点的米的玻璃化转变曲线上的温度（Tg）高于40℃，和/或b）水分（米饭表面的Uv不超过表面相同温度下米饭玻璃化转变曲线上的水分以上20％以上。

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