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1. 发明授权

US5141756A Process for producing soya sauce 失效
标题翻译：生产大豆酱的方法
公开(公告)号：US5141756A
公开(公告)日：1992-08-25
申请号：US565512
申请日：1990-08-10
申请人： Rupak Bajracharya , Thang Ho Dac , Robert D. Wood
发明人： Rupak Bajracharya , Thang Ho Dac , Robert D. Wood
IPC分类号： A23L11/00 , A23L27/50
CPC分类号： A23L27/50 , A23L11/09
摘要： A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.
摘要翻译：一种生产酱油的方法，其中通过用煮熟的大豆和焙烤小麦的混合物的曲调培养物发酵制备曲，该曲线在水性悬浮液中与在曲的发酵期间产生的酶水解，通过向水解的曲柄悬浮液中加入氯化钠制备莫诺米，将其发酵，然后压制，将得到的液体巴氏消毒并澄清。

2. 发明授权

US5922381A Preparation of filled pastas 失效
标题翻译：准备充满的意大利面
公开(公告)号：US5922381A
公开(公告)日：1999-07-13
申请号：US922266
申请日：1997-09-02
申请人： Rupak Bajracharya , Janice Baker , George Cherian , Louise Barbara Wyant
发明人： Rupak Bajracharya , Janice Baker , George Cherian , Louise Barbara Wyant
IPC分类号： A23L7/109 , A23L3/34 , A23L3/348
CPC分类号： A23L7/111 , A23L7/11
摘要： A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.
摘要翻译：一种用于生产预熟，高水分，保存稳定或冷藏的酸化填充的面食的方法，其在面团皮肤内具有填充物，其包括将面食成分混合在一起以形成面食面团，将面团片材成片填充的面食的皮肤，在面片中包含水活度为0.93至0.97和pH为4.6至5.6的馅料，得到未加满馅的面食，将酸化水中的未加馅的面食烹饪至pH为4.6 至5.6，水分含量为45％至65％，水分活度为0.94至0.995，最后用热处理或改良的大气条件包装熟面食。

3. 发明授权

US6001405A Preparation of shelf-stable filled pastas 失效
标题翻译：准备搁置稳定的面食
公开(公告)号：US6001405A
公开(公告)日：1999-12-14
申请号：US917311
申请日：1997-08-25
申请人： Rupak Bajracharya , George Cherian , Louise Barbara Wyant
发明人： Rupak Bajracharya , George Cherian , Louise Barbara Wyant
IPC分类号： A23L7/109 , A23L1/162 , A23L1/16
CPC分类号： A23L7/11
摘要： A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.
摘要翻译：一种用于生产预先烹调，高水分，保存稳定或冷藏，酸化的填充的面食的方法，其包括面团皮肤内的填充物，其包括将面食成分混合在一起以形成面食面团，将面团形成为适于形成填充的面食的皮肤，将面包片中的水分活度小于0.93，pH值4.6以上的馅料填充到未加工的面食中，在酸化水中烹调生馅的面食至pH 4.6以上至55至70重量％的水分含量，部分干燥以达到40-55％的水分含量和小于0.93的水分活度，最后用热处理或在改良的大气条件下包装煮熟的面食。

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