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1. 发明授权

US5744188A Process for preparing dehydrated bean products 失效
标题翻译：脱水豆制品的制备工艺
公开(公告)号：US5744188A
公开(公告)日：1998-04-28
申请号：US667115
申请日：1996-06-19
申请人： Shanti Kolla , Ash Husain , Jerry Costales
发明人： Shanti Kolla , Ash Husain , Jerry Costales
IPC分类号： A23L11/00 , A23L11/10 , A23L1/201
CPC分类号： A23L11/10 , A23L11/05
摘要： Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5 wt. % to from about 30 to about 45 wt. %, and then by neutralizing with an acidic solution to lower their pH to from about 5.5 to about 6.5 and raise their moisture content by at least about 5 wt. % to from about 45 to about 60 wt. %. The hydrated beans are then cooked and dehydrated to produce legume products having the appearance and taste of their freshly prepared counterparts.
摘要翻译：公开了一种用于制备快速再造的脱水豆类产品的方法。通过首先用碱性溶液处理生豆豆来水合，使其pH值从约6.7至约7.7，并且其水分含量至少约5重量％。％至约30至约45wt。％，然后通过用酸性溶液中和以将其pH降低至约5.5至约6.5，并将其水分含量提高至少约5重量％。％至约45至约60wt。％。然后将水合豆煮熟并脱水以制备具有新鲜制备的对应物的外观和味道的豆类产品。

2. 发明授权

US4571337A Container and popcorn ingredient for microwave use 失效
标题翻译：用于微波炉的容器和爆米花成分
公开(公告)号：US4571337A
公开(公告)日：1986-02-18
申请号：US750982
申请日：1985-07-01
申请人： James K. Cage , Shanti Kolla , Jan E. Gates
发明人： James K. Cage , Shanti Kolla , Jan E. Gates
IPC分类号： B65D75/58 , B65D81/34
CPC分类号： B65D81/3469 , B65D75/5855 , B65D2581/3421
摘要： A shelf-stable combination of an easily openable bag and a mixture of edible popcorn ingredients is suitable for use in microwave ovens. The bag includes a bottom panel, a top panel, a back panel, and inwardly folded gusseted side panels such that the bag can be flattened along the top edge opposite the bottom panel. The bag is formed by an outer layer of paper and an inner layer of non-wicking material with a coating that is sensitive to a combination of heat and pressure. A peelable seal is formed by the coating along the top edge such that the bag can be opened along that edge by pulling on diagonally opposite corners. The ingredients include corn kernels having a moisture content of about 11.5 percent or more and the peelable seal has sufficent strength to remain closed for at least one-half of the time required to pop substantially all of these kernels. The top edge seal opens before popping is completed to release steam and prevent the popped corn from becoming too chewy.
摘要翻译：容易打开的袋子和可食用爆米花成分的混合物的稳定的组合适用于微波炉。该袋包括底板，顶板，后面板和向内折叠的角撑板侧板，使得袋可以沿着与底板相对的顶部边缘平坦化。该袋由外层纸和非吸湿材料的内层形成，涂层对热和压力的组合敏感。通过沿着顶部边缘的涂层形成可剥离密封件，使得可以沿对角相对的角部沿着该边缘打开袋子。这些成分包括水分含量为约11.5％或更高的玉米粒，并且可剥离密封件具有足够的强度以保持关闭至少几乎所有这些内核所需的时间的一半。在完成爆破之前，顶部边缘密封打开以释放蒸汽，并防止爆裂的玉米变得太耐嚼。

3. 发明授权

US6027751A Method for preparing shelf-stable, tomato-based food products 有权
标题翻译：制备稳定的番茄食品的方法
公开(公告)号：US6027751A
公开(公告)日：2000-02-22
申请号：US143057
申请日：1998-08-28
申请人： Tom Romick , Shanti Kolla , Ted Mowery , Denise Groussman
发明人： Tom Romick , Shanti Kolla , Ted Mowery , Denise Groussman
IPC分类号： A23B7/005 , A23B7/155 , A23L19/00 , A23L27/60 , A23L3/3463
CPC分类号： A23B7/155 , A23B7/005 , A23L19/09 , A23L27/63
摘要： Disclosed is a method for preparing temperature-sensitive, shelf-stable, high-acid or acidified, tomato-based food products. From about 0.000125% to about 0.00125% nisin, and in preferred embodiments from about 0.00025% to about 0.0005% nisin, based on the weight of the food product, is first mixed with the tomato-base. Other ingredients, such as pieces of fresh tomatoes, onions, bell peppers and the like are then combined with the nisin-containing mixture. The combination is then heat-treated at a temperature less than about 180.degree. F.
摘要翻译：公开了一种制备温度敏感的，稳定的，高酸或酸化的基于番茄的食品的方法。首先与番茄碱混合，约0.000125％至约0.00125％乳链菌肽，优选实施方案中约0.00025％至约0.0005％乳链菌肽的重量。然后将其他成分，例如新鲜的西红柿，洋葱，甜椒等，与含乳链菌肽的混合物混合。然后将该组合在小于约180°F的温度下进行热处理。

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