专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

US20180343902A1 PROCESS FOR COOKING VEGETABLE FOOD 审中-公开
公开(公告)号：US20180343902A1
公开(公告)日：2018-12-06
申请号：US15995451
申请日：2018-06-01
申请人： Le Bonta' S.r.I.
发明人： Giacinto Carapelli
IPC分类号： A23L11/00 , A23L5/00 , A23L3/005
CPC分类号： A23L5/17 , A23L7/1965 , A23L11/01 , A23L11/10
摘要： A process for cooking food of vegetable origin, particularly legumes or cereals, comprising the steps of: a) rehydration of the legume or cereal in the dried form in water for a specific time; b) rinsing and dripping of the rehydrated legume or cereal; c) packaging and sealing at reduced pressure or in a protective atmosphere in autoclavable flexible packages of the rehydrated and drained legume or cereal; and d) cooking of the legume or cereal packaged under controlled temperature and pressure conditions.

2. 发明申请

US20170367381A1 IN-BAG PROCESS FOR COOKING OR PARTIALLY COOKING WATER-ABSORBING AND OTHER FOOD PRODUCTS IN A CONTINUOUS OVEN 审中-公开
公开(公告)号：US20170367381A1
公开(公告)日：2017-12-28
申请号：US15194811
申请日：2016-06-28
申请人： David Howard
发明人： David Howard
IPC分类号： A23L5/10 , B65D81/34 , A23L7/10
CPC分类号： A23L5/13 , A23L7/109 , A23L7/143 , A23L7/1975 , A23L11/01 , A23V2002/00 , B65D75/38 , B65D81/3415 , B65D81/343 , B65D2581/3404 , B65D2581/3422 , B65D2581/3427
摘要： A process for cooking rice, quinoa, couscous, pasta, beans, chick peas and other products which absorb water during the cooking process. The product is placed in sealed cooking bags along with a sufficient amount of liquid for absorption. The sealed bags are then conveyed through a continuous oven in which they are contacted with a superheated vapor cooking medium.

3. 发明授权

US09307781B2 Thermally processed seed product and method 有权
标题翻译：热处理种子产品及方法
公开(公告)号：US09307781B2
公开(公告)日：2016-04-12
申请号：US13886307
申请日：2013-05-03
申请人： Vista Innovation, LLC
发明人： Dennis Lonergan , Robert J. Lewis
IPC分类号： A23G3/00 , A23L1/36 , A23L1/05 , A23F5/14 , A23K1/00 , A23L1/212 , A23B4/06 , A23L1/20 , A23L1/201 , A23L1/30 , A01H5/10
CPC分类号： A23L1/201 , A01H5/10 , A23L11/01 , A23L11/10 , A23L33/105
摘要： A food product and method are provided. The food product includes a pulse having a total water content below that of a fully hydrated pulse and a chewier texture. It is formed from a dry pulse and is hydrated, but only partially, resulting in a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter. The pulse is in an intact form and has not been fully hydrated after harvest.
摘要翻译：提供食品和方法。食品包括总含水量低于完全水合脉冲和咀嚼纹理的脉冲。它由干燥的脉冲形成并且水合，但仅部分地，导致在约0.25克水/克干物质和约0.75克水/克干物质之间的总含水量。脉冲处于完整状态，收获后尚未完全水合。

4. 发明申请

US20150024113A1 Cold-Water Soluble Extruded Starch Product 审中-公开
标题翻译：冷水可溶性挤压淀粉产品
公开(公告)号：US20150024113A1
公开(公告)日：2015-01-22
申请号：US14492193
申请日：2014-09-22
申请人： Grain Processing Corporation
发明人： Lin Wang , Peter Miller , Tonya Armstrong , Michael Kramer , Susan Freers , Roger McPherson , Daniel Hubbard , Terry Andren , Jeff Underwood
IPC分类号： C08J3/03 , A23L1/00 , A23L1/22 , A61K47/36 , A61K9/28
CPC分类号： C08L3/08 , A23L7/122 , A23L11/01 , A23L25/25 , A23L27/00 , A23P20/10 , A23P20/12 , A23V2002/00 , A61K9/286 , A61K47/36 , B29C47/0021 , B29C47/889 , B29C47/92 , B29C2947/9259 , B29C2947/92704 , B29C2947/92885 , B29C2947/92895 , C08B30/14 , C08B31/12 , C08J3/03 , C08J5/18 , C08J2301/08 , C08J2303/04 , C08K5/0016 , C09D101/284 , C09D103/02 , C09D103/08 , C09D191/00 , E04B2/767 , E04B2/96 , E04B2001/2415 , E04B2001/2439 , E04B2001/405 , C08L3/02 , C08L1/284
摘要： Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.
摘要翻译：公开了一种冷水可溶性淀粉及其制备方法。通常，该方法包括提供羟烷基淀粉并在存在水分的情况下在挤出机中对淀粉施加剪切力，所述力和水分各自足以使至少基本上所有的淀粉颗粒胶凝，由此形成剪切淀粉。在淀粉部分地通过挤出机的筒体之后，将淀粉加热到其凝胶化温度，其中水分保持在足够高的水平以允许糊化，但足够低以保护淀粉变得太粘而不能挤出。如此形成的挤出淀粉产品可与许多成膜，涂布和其它应用相结合使用。

5. 发明授权

US08859857B2 Plants and seeds of spring canola variety SCV259778 有权
标题翻译：春天油菜种植种子SCV259778
公开(公告)号：US08859857B2
公开(公告)日：2014-10-14
申请号：US13456251
申请日：2012-04-26
申请人： Dale R. Burns
发明人： Dale R. Burns
IPC分类号： A01H5/00 , A01H5/10 , A01H1/00 , C12N15/82
CPC分类号： A23D9/00 , A01H5/10 , A23K10/30 , A23L11/01 , C11B1/00
摘要： In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line SCV259778 and to methods for producing a canola plant produced by crossing canola line SCV259778 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola lines or breeding lines and plant parts derived from canola line SCV259778, to methods for producing other canola lines, lines or plant parts derived from canola line SCV259778 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the line SCV259778 with another canola line.
摘要翻译：在一个实施方案中，本发明涉及油菜系SCV259778的种子，植物和植物部分以及通过将卡诺拉油菜SCV259778自身或与另一个油菜籽系相连而产生的油菜植物的方法。本发明还涉及在其遗传物质中含有一种或多种转基因和通过这些方法生产的转基因卡诺拉植物和植物部分产生卡诺拉植物的方法。本发明还涉及从卡诺拉线SCV259778得到的卡诺拉线或育种系和植物部分，以及用于生产其它卡诺拉线，来自卡诺拉线SCV259778的线或植物部分的方法以及来自使用的卡诺拉植物，品种及其部分的这些方法。本发明进一步涉及通过将SCV259778与另一种油菜系交叉产生的杂种卡诺拉种子，植物和植物部分。

6. 发明授权

US08192660B2 Cold-water soluble extruded starch product 有权
公开(公告)号：US08192660B2
公开(公告)日：2012-06-05
申请号：US10687471
申请日：2003-10-15
申请人： Lin Wang , Pete Miller , Jeff Underwood , Tonya Armstrong , Michael Kramer , Susan Freers , Roger McPherson , E. Daniel Hubbard , Terry Andren
发明人： Lin Wang , Pete Miller , Jeff Underwood , Tonya Armstrong , Michael Kramer , Susan Freers , Roger McPherson , E. Daniel Hubbard , Terry Andren
IPC分类号： B29C47/00 , B29C9/06
CPC分类号： C08L3/08 , A23L7/122 , A23L11/01 , A23L25/25 , A23L27/00 , A23P20/10 , A23P20/12 , A23V2002/00 , A61K9/286 , A61K47/36 , B29C47/0021 , B29C47/889 , B29C47/92 , B29C2947/9259 , B29C2947/92704 , B29C2947/92885 , B29C2947/92895 , C08B30/14 , C08B31/12 , C08J3/03 , C08J5/18 , C08J2301/08 , C08J2303/04 , C08K5/0016 , C09D101/284 , C09D103/02 , C09D103/08 , C09D191/00 , E04B2/767 , E04B2/96 , E04B2001/2415 , E04B2001/2439 , E04B2001/405 , C08L3/02 , C08L1/284
摘要： Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.

7. 发明申请

US20080274256A1 Method For Preparing a Fried Pulse-Containing Snack 审中-公开
标题翻译：制备含有炸性脉冲的小吃的方法
公开(公告)号：US20080274256A1
公开(公告)日：2008-11-06
申请号：US11916071
申请日：2006-06-01
申请人： Shreyas H. Ajmera
发明人： Shreyas H. Ajmera
IPC分类号： A23L1/20
CPC分类号： A23L11/01 , A23L7/13 , A23L11/00
摘要： A method for preparing a pulse-containing snack and the pulse-containing snack produced by the method. Uncooked dried pulses are soaked in an aqueous solution. The uncooked soaked pulses are then mixed with snack dough and fried. The resulting snack has a definable, intact pulse within the snack.
摘要翻译：一种通过该方法制备含脉冲的小吃和含脉冲的小吃的方法。未煮熟的干燥脉冲浸泡在水溶液中。然后将未煮过的浸泡的脉冲与小吃面团混合并油炸。所得小吃在小吃内具有可定义的完整脉冲。

8. 发明申请

US20070237876A1 Production of Very Long Chain Polyunsaturated Fatty Acids in Oilseed Plants 审中-公开
标题翻译：在油菜植物中生产超长链多不饱和脂肪酸
公开(公告)号：US20070237876A1
公开(公告)日：2007-10-11
申请号：US11624777
申请日：2007-01-19
申请人： Anthony Kinney , Edgar Cahoon , Howard Damude , William Hitz , Zhan-Bin Liu , Charles Kolar
发明人： Anthony Kinney , Edgar Cahoon , Howard Damude , William Hitz , Zhan-Bin Liu , Charles Kolar
IPC分类号： A01H5/00 , A01H5/10 , A23D7/00 , A23L2/38 , C11B11/00
CPC分类号： C12N9/0083 , A21D2/165 , A23D9/00 , A23K20/158 , A23K50/40 , A23K50/80 , A23L11/01 , A23L11/03 , A23L11/05 , A23L11/07 , A23L33/12 , A23V2002/00 , A23V2300/21 , C12N9/1029 , C12N15/8247 , Y02A40/818 , A23V2250/1876 , A23V2250/1882
摘要： Oilseed plants which have been transformed to produce very long chain polyunsaturated fatty acids, recombinant constructs used in such transformations, methods for producing such fatty acids in a plant are described and uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described.
摘要翻译：已经转化以产生非常长链多不饱和脂肪酸的油籽植物，用于这种转化的重组构建体，在植物中生产这种脂肪酸的方法，以及从这些转化植物获得的油和种子在多种食物中的应用，以及描述饲料应用。

9. 发明申请

US20050226982A1 Authentic refried beans rapidly produced from dehydrated starting material 审中-公开
标题翻译：由脱水起始原料快速生产的正宗的干豆
公开(公告)号：US20050226982A1
公开(公告)日：2005-10-13
申请号：US11096677
申请日：2005-04-01
申请人： Mark Sterner , Mark Sterner , Janelle Sterner
发明人： Mark Sterner , Mark Sterner , Janelle Sterner
IPC分类号： A23C1/00 , A23L1/00 , A23L1/20 , A23L1/201
CPC分类号： A23L11/10 , A23L11/01 , A23L11/05
摘要： Provided is a method for rapid preparation of authentic refried beans from dehydrated starting material such as bean flakes. The method comprises the steps of providing a heated cooking surface, adding dehydrated beans to the heated cooking surface, adding water, stirring the mixture to achieve a bean mixture or slurry until the product begins to pull away from the heated cooking surface and browning begins to occur. The heated cooking surface optionally comprises cooking oil and further optionally comprises ingredients for sauteing thereon. This method enhances and intensifies the flavor of the refried bean product, thus producing a traditional frijoles refritos.
摘要翻译：本发明提供了一种从脱水原料如豆片中快速制备真正的重豆的方法。该方法包括以下步骤：提供加热的烹饪表面，将加热的煮熟表面加入脱水豆，加水，搅拌混合物以获得豆混合物或浆料，直到产品开始从加热的烹饪表面拉开，并且褐变开始于发生。加热的烹饪表面任选地包括烹饪油，并且还任选地包含用于在其上进行焙炒的成分。这种方法增强并加强了重新制作的豆制品的味道，从而产生了传统的混合物。

10. 发明申请

US20050013910A1 Method for non-fry cooking and its uses 审中-公开
标题翻译：非炒菜方法及其用途
公开(公告)号：US20050013910A1
公开(公告)日：2005-01-20
申请号：US10916473
申请日：2004-08-12
申请人： Yasuo Takeuchi , Takashi Shibuya , Toshio Miyake
发明人： Yasuo Takeuchi , Takashi Shibuya , Toshio Miyake
IPC分类号： A23L5/10 , A23B4/033 , A23B4/10 , A23B7/02 , A23B7/022 , A23B7/08 , A23B9/00 , A23C20/02 , A23F3/06 , A23F3/14 , A23G3/00 , A23G3/34 , A23L3/42 , C12C3/02
CPC分类号： A23B7/08 , A23B4/033 , A23B4/10 , A23B7/022 , A23C20/025 , A23F3/14 , A23L3/42 , A23L5/19 , A23L7/196 , A23L7/1963 , A23L11/01 , A23L11/03 , A23L13/428 , A23L17/75 , A23L19/03 , A23L19/05 , A23L25/25
摘要： A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.
摘要翻译：一种非油炸烹饪方法，包括使用相对高温度和浓度的海藻糖水溶液对食物进行加热和脱水的步骤; 具有令人满意的口感，风味，味道并且基本上不含过量摄入脂质的非油炸食品; 以及包含海藻糖作为有效成分的非油炸烹饪剂。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式