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    • 1. 发明申请
    • PROCESS FOR PRODUCING RICE FRIES COMPRISED OF COOKED VISIBLE RICE-GRAINS FROM TWO TO FOUR SELECTED RICE-GRAIN VARIETIES WHICH AS A MIXTURE PROVIDE CUSTOM-MADE RICE-GRAIN TEXTURES FOR DIVERSE-CULTURE CONSUMERS WHILE OPTIMIZING RICE-GRAIN COHESIVENESS AND FREEZE-THAW PROPERTIES
    • 生产包含可食用米粒的米粒的方法从两种至四种选择的米粒状态,其中混合物为多元文化消费者提供定制的米粒纹理,优选米粒含水率和冻结特性
    • US20160366914A1
    • 2016-12-22
    • US14743994
    • 2015-06-18
    • Harold W. ZukermanRachel B. Zukerman
    • Harold W. ZukermanRachel B. Zukerman
    • A23L1/164
    • A23L7/13A23L7/1975
    • A process for producing rice fries comprised of cooked visible rice-grains from two to four selected rice-grain varieties, which as a mixture, provide custom-made rice-grain textures for diverse-culture consumers while optimizing the rice-grains cohesiveness and freeze-thaw properties. Every one hundred pounds of predetermined percentages of raw rice-grains from two to four selected rice-grain varieties are cooked with two to three hundred pounds of a cooking-water in a batch-cooker and discharged when they become a viscous, flow-able mixture of partially-cooked visible rice-grains, which have a firmer-texture than fully-cooked rice-grains. Said partially-cooked visible rice-grains from two to four rice grain varieties are distributed through numerous die-plate holes of a low-shear, low-pressure former as numerous, parallel, continuous-strips still comprised of partially-cooked visible rice-grains. Said strips are cut into rice fries shapes which are fat-fried until the rice-grains' defusing-water cooks the firmer-textured, partially-cooked starch-granules in the rice-grain centers and makes them soft and fully-cooked.
    • 一种由2至4个选择的稻谷品种的熟的可见米粒组成的薯条的方法,作为混合物,为不同文化消费者提供定制的米粒纹理,同时优化米粒的内聚力和冷冻 - 属性。 每隔一百磅预定百分比的二粒至四份选择的米粒品种的生米粒在分批炊具中用2-3百磅的烹饪水煮熟,当它们变成粘稠的,流动的 部分煮熟的可见米粒的混合物比完全煮熟的米粒具有更坚固的结构。 来自2至4个米粒品种的部分煮熟的可见米粒分布在低剪切低压成型机的多个模板孔中,其中多个平行连续条仍由部分烹制的可见稻米 - 谷物。 将所述条切成炸薯条形状,直到米粒脱水在米粒中心中煮熟更坚硬的部分煮熟的淀粉颗粒,并使它们变软并且完全煮熟。
    • 2. 发明申请
    • Process for producing yogurt and cereal bars, rice pudding bars, and milk and cereal bars that provide handheld milk and cereal breakfasts
    • 生产酸奶和谷类酒吧,大米布丁酒吧以及提供手持式牛奶和谷物早餐的牛奶和谷物酒吧
    • US20110244091A1
    • 2011-10-06
    • US12798079
    • 2010-03-30
    • Harold W. ZukermanRachel B. Zukerman
    • Harold W. ZukermanRachel B. Zukerman
    • A23L1/182
    • A23L9/10A23L7/126A23L7/196
    • The present invention relates to a two-step cooking process for producing yogurt and cereal bars, rice pudding bars, and milk and cereal bars having surfaces and interiors comprised of soft, moist, fully-cooked milk-infused grain-chunks. Said bars provide handheld milk and cereal breakfasts. In the first cooking step, grain-chunks are only partially-cooked in a continuous-cooker at about 212° F. while being infused with 1.5 to 4 times as much fluid-milk before said partially-cooked, milk-infused grain-chunks are deposited from said cooker and allowed to flow onto a conveyor belt as a thick-sheet. Food particles are sprinkled onto the surface of said sheet before it is cut into bar-shaped units. In the second cooking step, the shaped-units are baked in a continuous-oven at temperatures above 275° F. until their partially-cooked grain-chunks become fully-cooked. The units are then cooled to prevent overcooking the fully-cooked grain-chunks.
    • 本发明涉及一种用于生产酸奶和谷物棒,米饭布丁棒和具有表面和内部的牛奶和谷物棒的两步骤烹饪方法,所述表面和内部由柔软的,潮湿的,完全煮熟的输奶的谷物块组成。 所述酒吧提供手持式牛奶和谷物早餐。 在第一个烹饪步骤中,在大约212°F的连续烹饪​​器中,谷物块仅部分煮熟,同时在所述部分煮熟的牛奶输入的谷物块之前输入1.5至4倍的流体乳 从所述炊具沉积并允许其作为厚纸流动到传送带上。 将食物颗粒切割成条形单元之前,将其喷洒在所述片材的表面上。 在第二个烹饪步骤中,将成形单元在连续烘箱中在高于275°F的温度下烘烤,直到它们的部分煮熟的谷物块变得完全煮熟。 然后将这些单元冷却以防止对完全煮熟的谷物块进行过煮。
    • 3. 发明授权
    • Process for producing milk infused cereal grain ready-to-eat products
    • 生产牛奶灌浆谷物即食产品的过程
    • US6103283A
    • 2000-08-15
    • US210822
    • 1998-12-14
    • Harold W. ZukermanRachel B. Zukerman
    • Harold W. ZukermanRachel B. Zukerman
    • A23L1/164A23L1/10A23P1/02
    • A23L7/126
    • The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cereal and fluid-milk products of the present invention can be picked up and eaten hand-held because their textures do not become soggy even when the cereal grains have been infused with all the added fluid-milk. In the process of the present invention, a fluid-milk solution which contains starch complexing agents, flavors and sweeteners, are infused into cereal grains at temperatures above 180 F until the cereal grains become infused with all the fluid-milk solution, fully cooked, and soft and moist in texture. The proteins of the cooked fluid-milk together with the gelatinized starch of the cooked cereal grains provide the needed fluid-binding and cohesive properties which synergistically act together to both cause the individual fully-cooked cereal grains to become joined to one another and in addition, to bind and retain all the infused fluid-milk solution within the cereal grains' interiors. The fluid-milk-infused cereal grains are then shaped into units with low shear forming equipment, and oven-baked to firm their surface texture and develop their golden brown surface color while still retaining their soft, moist, fluid-milk-infused interior texture.
    • 本发明涉及一种用于生产即食谷物和流体乳早餐食品的方法,其具有坚固的表面和内部,其由连接在一起的完全煮熟,柔软和潮湿的流体乳输入的谷物组成。 本发明的谷物和流质乳制品可以被拿起并且被手持食用,因为即使当谷物已经注入所有添加的流体乳时,它们的纹理也不会变得潮湿。 在本发明的方法中,含有淀粉络合剂,调味剂和甜味剂的流体乳溶液在高于180°F的温度下输入谷物中,直到谷物被全部流出的乳汁溶液注入, 柔软潮湿的质地。 煮熟的流体乳的蛋白质与煮熟的谷物的凝胶化淀粉一起提供了所需的流体结合和内聚性质,其协同作用在一起,以使得各个完全熟化的谷粒彼此接合,并且另外 ,将所有输注的流体乳溶液结合并保留在谷物内部。 然后将流体乳输入的谷物成形为具有低剪切成形设备的单元,并烘烤以固化其表面纹理并产生它们的金棕色表面颜色,同时保持其柔软,潮湿,流体 - 乳液输入的内部纹理 。
    • 5. 发明授权
    • Process for producing high-moisture, smooth-textured shaped cereal foods
    • 生产高水分,光滑纹理的谷物食品的方法
    • US07351439B2
    • 2008-04-01
    • US11181757
    • 2005-07-15
    • Harold W. ZukermanRachel B. Zukerman
    • Harold W. ZukermanRachel B. Zukerman
    • A23L1/164
    • A23L7/13A23L7/117
    • The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.
    • 本发明提供了一种使用大约相同量和比例的谷物粉与流体乳的方法制备具有平滑,均匀一致的质地和含水量高于35%的手持成型谷物和乳制品的方法, (RTE)谷物片(由谷物制成)和流浆牛奶的传统组合,必须用勺子从碗中食用。 在本发明的方法中,将每磅谷物粉与3至4磅的流体乳一起煮沸,同时与淀粉络合剂一起在连续的炊具中在高于175°F的温度下烹饪,然后作为热流体 - 牛奶水合的,淀粉复合的谷物粉,其继续吸收保留的流体乳,直到其变得完全熟化,完全水合并足够粘稠以保持形状。 然后将其形成单元,烘烤以固定其纹理,同时保持高于35%的水分,并储存冷藏或冷冻。
    • 8. 发明授权
    • Shelf stable shaped grain products
    • 货架稳定粮食产品
    • US5817355A
    • 1998-10-06
    • US709305
    • 1996-09-09
    • Harold W. ZukermanRachel B. Zukerman
    • Harold W. ZukermanRachel B. Zukerman
    • A23L1/164A23P1/10A23L1/10A23L1/182A23L3/34
    • A23L7/126Y10S426/808
    • This invention relates to a process for making shelf stable, shaped grain products, whose textures are comprised of visible, fully-cooked cereal grains joined together, and having said grains filled with a water solution containing soluble solids and an antimycotic agent. In the process of the present invention, whole cereal grains such as rice, oats, wheat, or other cereal grains are modified by either flattening the grains with cereal flaking rolls, creating small internal cracks in the grain structure, or cutting the grains into smaller pieces. The cereal grains are then cooked in a water solution with soluble solids and an antimycotic agent at temperatures over 190 F. Binders, such as starch, gums, or pectin are added to either gel the mixture or develop cohesive surfaced grains that become joined together. The cooked cereal grains which are now joined together, are formed into shapes with low shear forming equipment and heated and dried with an oven or hot air until their water activity falls below 0.85.
    • 本发明涉及一种制备搁置稳定的成形谷物产品的方法,其结构由可见的,完全煮熟的谷物颗粒组成,并且所述颗粒填充有含有可溶性固体和抗真菌剂的水溶液。 在本发明的过程中,通过用谷物剥落辊对谷物进行平坦化,在谷物结构中产生小的内部裂纹,或将谷物切割成较小的部分,改变谷物,燕麦,小麦或其他谷物等全谷物 件 然后将谷物在可溶性固体和抗真菌剂的水溶液中在高于190°F的温度下煮熟。加入粘合剂,例如淀粉,树胶或果胶,以凝胶化混合物或形成结合在一起的粘结的表面颗粒。 现在连接在一起的熟麦片成型为具有低剪切成形设备的形状,并用烘箱或热空气加热干燥,直到其水分活度低于0.85。
    • 10. 发明授权
    • Process for preparing shaped grain products
    • 制备成型谷物产品的工艺
    • US5137745A
    • 1992-08-11
    • US557878
    • 1990-07-25
    • Harold W. ZukermanRachael B. Zukerman
    • Harold W. ZukermanRachael B. Zukerman
    • A23L1/00A23L1/10A23L1/164A23P1/08
    • A23L7/126A23L7/1975A23P20/20
    • The present invention relates to a process for making a shaped cereal grain product that has a surface crust and an appearance of fully cooked but intact grains and/or pieces of grains joined together. In the process of the present invention a plurality of cereal grains having different cooking times under the same cooking conditions are selected or modified so that each cereal grain has a predetermined cooking time under the cooking conditions used in the process. These grains are cooked in hot water and/or steam until they are fully cooked and have developed sticky surfaces as a result of re-absorbing the cereal starches and/or gums leached out into the cooking water. The grains are added to the cooking water and/or steam in a sequence and at times dictated by their respective cooking times so that they all become fully cooked at approximately the same time. The grains are then cooled to a temperature lower than about 180.degree. F. in a manner such that the grain surfaces remain sticky. After cooling the grains are formed into a shaped unit while retaining the identity of individual cereal grains and/or pieces of grains. After forming, the surface of the shaped unit is heated until a thin skin-like crust develops on its surface. This crust helps retain the unit's shape.
    • 本发明涉及一种制造成形谷物制品的方法,其具有表面结皮和完全煮熟但完整的颗粒和/或颗粒的外观接合在一起。 在本发明的方法中,选择或修改在相同烹饪条件下具有不同烹饪时间的多个谷粒,以使得每个谷粒在该方法中使用的烹饪条件下具有预定的烹饪时间。 这些谷物在热水和/或蒸汽中蒸煮,直到它们被完全煮熟并且由于再吸收浸出到烹饪水中的谷物淀粉和/或树胶的结果而产生粘性表面。 谷物按顺序并且有时由它们各自的烹饪时间决定而被添加到烹饪水和/或蒸汽中,使得它们都在大约相同的时间完全熟化。 然后将晶粒以使得晶粒表面保持粘性的方式冷却至低于约180°F的温度。 冷却后,将颗粒形成为成形单元,同时保持单个谷粒和/或颗粒的特性。 成型后,加热成形单元的表面,直到其表面形成薄的皮肤外壳。 这种外壳有助于保持设备的形状。