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1. 发明授权

US4201708A Method for fractionating the whole wheat kernel by sequential milling 失效
$Method for fractionating the whole wheat kernel by sequential milling$
标题翻译：通过连续研磨分选全麦籽粒的方法
公开(公告)号：US4201708A
公开(公告)日：1980-05-06
申请号：US910633
申请日：1978-05-30
申请人： Ganta V. Rao , Floyd K. Shoup
发明人： Ganta V. Rao , Floyd K. Shoup
IPC分类号： A23J1/12 , C08B30/04
CPC分类号： C08B30/046 , A23J1/12
摘要： A process for fractionating the whole wheat kernel into it gluten, starch and bran-germ components including the steps of tempering the whole wheat kernel in water to increase its moisture content, flaking the tempered wheat kernel, disintegrating the flakes to a particle size range such that 25-75% of the particles will be retained on a 50 mesh screen and in a manner that the resulting bran-germ particles are larger than the resulting endosperm particles, hydrating and agitating the kernel particles to just saturate them and to form a thick, dough-like mass and subjecting the mass to tumbling and/or manipulation together with water washing to separate and recover the gluten, starch and bran-germ components of the kernel.
摘要翻译：将全麦籽粒分解为谷蛋白，淀粉和麸皮成分的方法，包括在水中回火全麦粒以增加其含水量，剥离回火的小麦籽粒，将片状碎片分解成粒度范围 25-75％的颗粒将保留在50目筛网上，并且以使所得的麸皮颗粒大于所得的胚乳颗粒的方式，水合并搅拌核颗粒以使其饱和并形成厚的，面团状物质，并用水洗将物质翻转和/或操作分离并回收内核的麸质，淀粉和麸皮组分。

2. 发明授权

US4112133A Liquid smoke composition and method of making same 失效
标题翻译：液体烟雾组合物及其制备方法
公开(公告)号：US4112133A
公开(公告)日：1978-09-05
申请号：US727651
申请日：1976-09-29
申请人： Ganta V. Rao , Floyd K. Shoup , Gerald R. Popenhagen
发明人： Ganta V. Rao , Floyd K. Shoup , Gerald R. Popenhagen
IPC分类号： A23L27/27 , A23L1/221
CPC分类号： A23L27/27
摘要： Improved liquid smoke compositions which do not form undesirable solids during use or storage can be prepared by admixing a natural liquid smoke solution including constituent phenols, carbonyls and acids, an acidulating agent in addition to the constituent acids and a solubilizing agent, the quantities of the acidulating and solubilizing agents varying with the concentrations of phenols and carbonyls, respectively, in the natural liquid smoke solution. For presently known, commercially available liquid smoke solutions, the compositions comprise about 1.5-3% by weight acidulant and 3-8% by weight solubilizing agent, all percentages being stated by weight of the composition.
摘要翻译：在使用或储存期间不形成不期望的固体的改进的液体烟雾组合物可以通过将包含组分酚，羰基和酸的天然液体烟雾溶液，除了组分酸和增溶剂之外的酸化剂，酸化和增溶剂分别随着天然液体烟雾溶液中酚和羰基的浓度而变化。对于目前已知的市售液体烟雾溶液，组合物包含约1.5-3重量％的酸化剂和3-8重量％的增溶剂，所有百分比均以组合物的重量计。

3. 发明授权

US4269766A Method and apparatus for fractionating the whole wheat kernel by sequential milling 失效
$Method and apparatus for fractionating the whole wheat kernel by sequential milling$
标题翻译：通过连续研磨分选全麦籽粒的方法和装置
公开(公告)号：US4269766A
公开(公告)日：1981-05-26
申请号：US109216
申请日：1980-02-20
申请人： Ganta V. Rao , Floyd K. Shoup
发明人： Ganta V. Rao , Floyd K. Shoup
IPC分类号： A23J1/12 , C08B30/04
CPC分类号： C08B30/046 , A23J1/12
摘要： A process for fractionating the whole wheat kernel into its gluten, starch and bran-germ components including the steps of tempering the whole wheat kernel in water to increase its moisture content, flaking the tempered wheat kernel, disintegrating the flakes to a particle size range such that 20% to 90% of the particles will be retained on a 30 mesh U.S. Standard screen and in a manner that the resulting bran-germ particles are larger than the resulting endosperm particles, hydrating and agitating the kernel particles to just saturate them and to form a thick, dough-like mass and subjecting the mass to tumbling and/or manipulation together with water washing to separate and recover the gluten, starch and bran-germ components of the kernel.
摘要翻译：将全麦籽粒分解成其麸质，淀粉和麸皮成分的方法，包括在水中回火整个小麦籽粒以增加其含水量，剥去回火的小麦籽粒，将片状碎片分解成粒度范围 20％至90％的颗粒将保留在30目美国标准筛网上，并且使得所得的麸皮颗粒比所得的胚乳颗粒大，水合并搅拌核颗粒以使其饱和并使其饱和形成厚实的面团状块状物质，并且通过水洗将物质翻滚和/或操作以分离和回收谷物的麸质，淀粉和麸皮成分。

4. 发明授权

US4125528A Method for fractionating the whole wheat kernel by centrifugal means 失效
$Method for fractionating the whole wheat kernel by centrifugal means$
标题翻译：通过离心方法分选全麦籽粒的方法
公开(公告)号：US4125528A
公开(公告)日：1978-11-14
申请号：US831973
申请日：1977-09-09
申请人： Ganta V. Rao , Floyd K. Shoup
发明人： Ganta V. Rao , Floyd K. Shoup
IPC分类号： A23J1/12 , C08B30/04
CPC分类号： A23J1/12 , C08B30/046
摘要： A process for fractionating the whole wheat kernel into its gluten, starch and bran-germ components including the steps of tempering the whole wheat kernel in water to increase its moisture content, milling the tempered kernel to reduce the particle sizes of the kernel components, forming a homogeneous slurry of the particles and water, the wheat to water ratio of the slurry being in the range 1:3 to 1:10, by weight, vigorously admixing the slurry to achieve uniform dispersion of the particles in the water, applying centrifugal forces to the slurry to cause it to separate into its gluten, starch and water phases, separating the gluten and starch phases and purifying them by conventional techniques to recover gluten, starch and bran-germ in very high yield fractions.
摘要翻译：将全麦籽粒分解成其麸质，淀粉和麸皮成分的方法，包括在水中回火全麦粒以增加其含水量，研磨回火核以减少籽粒成分的粒度，形成颗粒和水的均匀浆料，浆料的小麦与水的比例在1:3至1:10的范围内，将浆料剧烈混合以实现颗粒在水中的均匀分散，施加离心力将其分离成其麸质，淀粉和水相，分离谷蛋白和淀粉相，并通过常规技术纯化，以非常高的产率馏分回收麸质，淀粉和麸皮。

5. 发明授权

US3952109A Low salt protein hydrolyzates 失效
标题翻译：低盐蛋白水解物
公开(公告)号：US3952109A
公开(公告)日：1976-04-20
申请号：US555450
申请日：1975-03-05
申请人： Ganta V. Rao , Oliver B. Gerrish
发明人： Ganta V. Rao , Oliver B. Gerrish
IPC分类号： A23L27/21 , A23L1/231
CPC分类号： A23L27/215
摘要： A process for preparing substantially salt-free, sugar-based flavor enhancers comprises hydrolyzing protein in hydrochloric acid; liquefying starch, preferably with alpha-amylase; and admixing the hydrolyzed protein, the liquefied starch and an enzyme selected from amyloglucosidase and .beta.-D glucoside glucohydrolyase at a pH in the range 3.5 to 5, preferably 3.5 to 4.0, and a temperature in the range 40.degree. to 75.degree.C, preferably 60.degree.C, whereby the enzyme and the liquefied starch react in situ to produce reducing sugars which in turn react with the hydrolyzed protein to form the substantially salt-free, sugar-based protein hydrolyzates.
摘要翻译：基本上无盐的糖基风味增强剂的制备方法包括在盐酸中水解蛋白质; 液化淀粉，优选用α-淀粉酶; 并将水解的蛋白质，液化淀粉和选自淀粉葡糖苷酶和β-D-葡萄糖苷葡糖氢解酶的酶在3.5至5，优选3.5至4.0的范围内的温度和40至75℃的温度下进行混合，优选 60℃，由此酶和液化淀粉原位反应以产生还原糖，其还与水解的蛋白质反应以形成基本上无盐的糖基蛋白质水解产物。

6. 发明授权

US5246719A Process of preparing a batter-free breaded poultry product and product thereby 失效
标题翻译：由此制备无面粉面包的家禽产品和产品的过程
公开(公告)号：US5246719A
公开(公告)日：1993-09-21
申请号：US12553
申请日：1993-02-02
申请人： Ganta V. Rao , Michael O. Gross
发明人： Ganta V. Rao , Michael O. Gross
IPC分类号： A23L1/00 , A23L1/315
CPC分类号： A23L13/57 , A23P20/12 , A23P2020/251
摘要： Poultry pieces, preferably chicken, are breaded without forming a batter, by adhering high gluten flour dust to the pieces, hydrating the dust sufficiently to render the dust tacky, and then adhering breading to the hydrated dust. The product exhibits the favorable properties of breaded poultry while avoiding the unfavorable tendency of batters to separate from the underlying piece.
摘要翻译：家禽片，优选鸡，不形成面糊，通过将高面筋粉尘粘附到片上，充分保湿粉尘，使粉尘发粘，然后将面包屑粘附到水合粉尘上。该产品展示了面包禽类的有利特性，同时避免了面糊与底层分离的不利倾向。

7. 发明授权

US3979375A Fractionation of the whole wheat kernel by pin milling 失效
标题翻译：通过针铣分级全麦籽粒
公开(公告)号：US3979375A
公开(公告)日：1976-09-07
申请号：US467803
申请日：1974-05-07
申请人： Ganta V. Rao , Wayne E. Henry , David L. Hammond
发明人： Ganta V. Rao , Wayne E. Henry , David L. Hammond
IPC分类号： A23J1/12 , B02B1/08 , B02C9/04 , C08B30/04
CPC分类号： A23J1/12 , B02B1/08 , B02C9/04 , C08B30/046
摘要： A process for fractionating the whole wheat kernel into its bran, germ and endosperm components includes the steps of tempering the wheat kernel in water, pin milling the wheat kernel, sifting the milled kernal to separate the germ and bran components from the endosperm, hydrating and agitating the endosperm to just saturate it and to form a thick, dough-like mass and mechanically working, by kneading, cutting and stretching, the dough-like mass while continuously washing it with water to separate the non-gluten endosperm components from the gluten. The bran and germ components can be separated from each other by conventional gravity table techniques.
摘要翻译：将全麦籽粒分解成其麸，胚芽和胚乳成分的方法包括在水中回火小麦籽粒的步骤，对小麦籽粒进行研磨，筛选碾磨的籽粒以将胚芽和麸皮组分与胚乳分离，保湿和搅动胚乳刚刚饱和，并形成厚实的面团状团块，并通过捏合，切割和拉伸机械加工面团状物质，同时用水连续洗涤，将非麸质胚乳成分与麸质分离。麸皮和胚芽组分可以通过常规的重力台技术彼此分离。

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