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1. 发明公开

US20230189855A1 PROCESS FOR IMPROVING THE ORGANOLEPTIC AND NUTRITIONAL PROPERTIES OF LEGUME MEAL AND COMPONENTS AND DERIVATIVES THEREOF 审中-公开
公开(公告)号：US20230189855A1
公开(公告)日：2023-06-22
申请号：US18170352
申请日：2023-02-16
申请人： VOMM IMPIANTI E PROCESSI S.P.A.
发明人： Massimo Vezzani
IPC分类号： A23L11/30 , A23P10/40 , A23L5/20 , A23B7/028 , A23B9/02 , A23B9/08 , A23B7/02
CPC分类号： A23L11/31 , A23P10/40 , A23L5/21 , A23B7/028 , A23B9/025 , A23B9/08 , A23B7/0205 , A23V2002/00
摘要： Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

2. 发明授权

US10098375B2 Forced-convection, steam-heating of nuts with preheating 有权
公开(公告)号：US10098375B2
公开(公告)日：2018-10-16
申请号：US15402889
申请日：2017-01-10
申请人： Laitram, L.L.C.
发明人： Joseph F. Kovacs , James M. Lapeyre, III , Michael V. Sclafini
IPC分类号： A23N12/08 , A23B7/005 , A23L25/00 , A23L3/18 , A23N12/00 , A23L3/00 , A23B9/02 , A23L11/00
摘要： Method for pasteurizing almonds and other nuts with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere including a steam mixture and forming a forced-convection path through the nuts. The limited water uptake maintains the quality of the nuts. A forced-convection steam cooker conveying food products on a foraminous conveyor belt forces the steam mixture through the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at a temperature of between 85° C. and 99° C. to reduce the dwell time and increase throughput.

3. 发明申请

US20110081457A1 Roasted barley, barley tea bags using the same and method of producing roasted barley 审中-公开
标题翻译：烤大麦，大麦茶袋采用相同的方法生产烤大麦
公开(公告)号：US20110081457A1
公开(公告)日：2011-04-07
申请号：US12923570
申请日：2010-09-28
申请人： Kazunobu Tsuru , Kengo Hida , Yasuhiro Haraguchi , Masashige Taniguchi
发明人： Kazunobu Tsuru , Kengo Hida , Yasuhiro Haraguchi , Masashige Taniguchi
IPC分类号： A23L1/182 , A23B9/02 , B65B29/02 , A23F3/00 , A47J37/00
CPC分类号： A23N12/08 , A23F3/34 , A23L7/196 , A23L7/1975
摘要： The present invention provides roasted barley from which barley tea having excellent aroma, sweetness and richness and so on can be extracted. Roasted barley characterized by having a measured void content of 1.5 ml to 2.5 ml. The above-described roasted barley can be produced by a production method which involves a rapid cooling step, wherein the material temperature of barley is rapidly lowered to 60 to 130° C. within 5 seconds, between a primary roasting step and a secondary roasting step. It is preferred to further employ a slow cooling step, wherein the material temperature of the barley is maintained at 80 to 140° C. over 16 to 120 seconds, after the secondary roasting step.
摘要翻译：本发明提供了可以提取具有优良的香气，甜度和丰富度等的大麦茶的烤大麦。烤大麦的特征在于测量的空隙含量为1.5ml至2.5ml。上述烤大麦可以通过包括快速冷却步骤的制造方法来制造，其中大麦的材料温度在5秒钟内快速降低到60〜130℃，在初级焙烧步骤和二次焙烧步骤之间。优选进一步采用缓慢冷却步骤，其中在二次焙烧步骤之后，大麦的材料温度在16至120秒内保持在80-140℃。

4. 发明申请

US20100107901A1 Apparatus For Disinfecting Seeds Using Hot Water 失效
标题翻译：使用热水消毒种子的设备
公开(公告)号：US20100107901A1
公开(公告)日：2010-05-06
申请号：US12431978
申请日：2009-04-29
申请人： Ji Hyun Jung
发明人： Ji Hyun Jung
IPC分类号： A23B9/02
CPC分类号： A01C1/08
摘要： An apparatus for disinfecting seeds using hot water. The apparatus includes a disinfection container for holding water. A hopper feeds seeds into the disinfection container. A heater heats the water in the disinfection container. A temperature sensor detects a temperature of the water. A control box controls the heater in response to a detected signal. A cylindrical hot-water circulation chamber moves the seeds from the hopper to the lower portion of the disinfection container. A water jetting pipe jets water fed from a circulation pump towards the upper portion of the hot-water circulation chamber, thus dispersing the seeds. A storage tube temporarily stores the seeds. A feed tube feeds the seeds from the storage tube to the outside. An air jetting pipe jets compressed air from an air pump and discharges the compressed air to an inlet of the feed tube.
摘要翻译：一种使用热水消毒种子的设备。该装置包括用于容纳水的消毒容器。料斗将种子送入消毒容器。加热器加热消毒容器中的水。温度传感器检测水的温度。控制箱响应于检测到的信号控制加热器。圆筒形热水循环室将种子从料斗移动到消毒容器的下部。喷水管将从循环泵供给的水喷射到热水循环室的上部，从而分散种子。储存管暂时存储种子。进料管将种子从储存管送入外部。空气喷射管从空气泵喷射压缩空气并将压缩空气排放到进料管的入口。

5. 发明授权

US5702745A Process for making shelf-stable, ready-to-eat rice 失效
标题翻译：制作货架稳定的即食米饭的方法
公开(公告)号：US5702745A
公开(公告)日：1997-12-30
申请号：US669625
申请日：1996-06-24
申请人： Angel A. Yang , Loren L. Druz , Terry Berman
发明人： Angel A. Yang , Loren L. Druz , Terry Berman
IPC分类号： A23B9/02 , A23B9/26 , A23L7/196 , A23B9/00 , H05B6/00
CPC分类号： A23B9/02 , A23B9/26 , A23L7/1963
摘要： Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.
摘要翻译：公开了一种制备货架稳定的即食米制品的方法。该方法包括用乳化剂涂覆预胶化的米粒。然后将食品酸和葡萄糖酸-δ-内酯加入到包衣的米中以将pH降至4.6或更低。然后在温度和时间足以进行灭菌的条件下对米饭进行热处理。与其他商业生产，货架稳定的即食米制品相比，所得产品具有相同或优异的质地，外观和风味。

6. 发明授权

US5549922A Method of making flour-containing edible semifinished products 失效
标题翻译：含面粉的食用半成品的制作方法
公开(公告)号：US5549922A
公开(公告)日：1996-08-27
申请号：US794583
申请日：1991-11-19
申请人： Franz-Josef Juchem
发明人： Franz-Josef Juchem
IPC分类号： A21D4/00 , A21D6/00 , A23B9/00 , A23B9/02 , A23B9/18 , A23F5/02 , A23G1/02 , A23L3/015 , A23L3/16 , A23L3/3409 , A61L2/02 , A61L2/20 , A23L3/00
CPC分类号： A23B9/025 , A21D4/00 , A21D6/00 , A23B9/005 , A23B9/18 , A23F5/02 , A23G1/02 , A23L3/0155 , A23L3/165 , A23L3/3409 , A61L2/02 , A61L2/20
摘要： The microorganism population of a flour-containing semifinished product (such as dough) is reduced by forming a suspension of flour with a liquid (particularly water, milk and/or the flowable ingredients of eggs), and subjecting the suspension to the action of an inert gas (such as carbon dioxide gas) for a period of between approximately 5 and 240 minutes at a pressure of between approximately 2 and 100 bars. The thus obtained semifinished product can be stored for extended periods of time in a standard refrigerator rather than only in a freezer. The method can further comprise the step or steps of stirring the suspension for the purposes of homogenization and/or abruptly reducing the pressure of gas upon elapse of the interval of 5-240 minutes and/or repeatedly varying the pressure of gas and/or adding to the suspension an animal and/or vegetable fat and/or adding to the suspension salt, sugar, an aromatic substance and/or another additive.
摘要翻译：通过用液体（特别是水，牛奶和/或蛋的可流动成分）形成面粉的悬浮液来减少含面粉的半成品（例如面团）的微生物群体，并使悬浮液经受惰性气体（例如二氧化碳气体）在约2至100巴之间的压力下约5至240分钟的时间。如此获得的半成品可以在标准冰箱中长时间储存，而不仅仅在冷冻箱中储存。该方法还可以包括为了均化目的而搅拌悬浮液的步骤和/或在经过5-240分钟间隔后突然降低气体压力和/或重复地改变气体压力和/或加入向悬浮液中加入动物和/或植物脂肪和/或向悬浮液中加入糖，糖，芳香物质和/或其它添加剂。

7. 发明授权

US5545425A Process for preparing a shelf-stable, packaged, bean-containing product 失效
标题翻译：制备货架稳定，包装的含豆制品的方法
公开(公告)号：US5545425A
公开(公告)日：1996-08-13
申请号：US282140
申请日：1994-07-28
申请人： Rei Young A. Wu
发明人： Rei Young A. Wu
IPC分类号： A23B9/02 , A23L11/00 , A23B9/00 , A23L1/20 , A23L3/00
CPC分类号： A23B9/02 , A23L11/01 , A23L11/03
摘要： The present invention relates to a process for preparing a shelf-stable, packaged, legume-containing product, said process comprising: (a) preconditioning dry legumes by contacting said dry legumes with a sufficient amount of an initial water source and for a sufficient period of time to produce pretreated legumes having a moisture content in the range of from about 15 wt. % to about 35 wt. %; (b) hydrating said pretreated legumes by contacting said pretreated legumes with a sufficient amount of a secondary water source for a sufficient period of time to produce hydrated legumes having a moisture content in the range of from about 35 wt. % to about 55 wt. %, wherein said secondary water source is at a temperature in the range of from about 60.degree. C. to about 95.degree. C.; (c) combining said hydrated legumes with a vehicle, thereby producing a legume-containing mixture comprising from about 10 wt. % to about 55 wt. % of said hydrated legumes and a balance of said vehicle; (d) charging said legume-containing mixture into a retortable vessel; (e) sealing said retortable vessel; and (f) heating said legume-containing mixture in said sealed retortable vessel in a retort operation carried out at a temperature in the range of from about 110.degree. C. to about 130.degree. C. for a period of time in the range of from about 20 minutes to about 150 minutes, thereby producing a shelf-stable, packaged legume-containing product. The present invention also relates to a shelf-stable, packaged, legume-containing product prepared by the above process.
摘要翻译：本发明涉及一种制备货架稳定的包装的含豆类物质的产品的方法，所述方法包括：（a）通过将所述干豆类与足够量的初始水源接触足够的时间来预干燥豆类，的时间来生产具有约15重量％的水分含量的预处理的豆类。％至约35wt。％; （b）通过使所述经预处理的豆类与足够量的二次水源接触足够的时间来水合所述预处理的豆类，以产生水分含量为约35重量％的水合豆类。％至约55wt。％，其中所述二次水源的温度在约60℃至约95℃的范围内。（c）将所述水合豆类与载体混合，由此产生含豆类的混合物，其包含约10wt。％至约55wt。所述水合豆类的百分比和所述车辆的余量; （d）将含豆类的混合物装入可蒸煮的容器中; （e）密封所述可蒸煮容器; 和（f）在所述密封的可蒸煮容器中将所述含豆类的混合物在约110℃至约130℃的温度范围内进行的蒸煮操作中加热一段时间，其范围为约20分钟至约150分钟，从而产生储存稳定的包装豆类制品。本发明还涉及通过上述方法制备的货架稳定的包装的含豆类物质的产品。

8. 发明授权

US5523053A Sterilization method and apparatus for spices and herbs 失效
标题翻译：香料和草药的灭菌方法和设备
公开(公告)号：US5523053A
公开(公告)日：1996-06-04
申请号：US260068
申请日：1994-06-15
申请人： Daniel H. Dudek
发明人： Daniel H. Dudek
IPC分类号： A23B7/005 , A23B9/02 , A61L2/07 , F26B17/00 , F26B17/14 , A61L2/06 , A23L3/18 , F26B17/12
CPC分类号： A61L2/07 , A23B7/0053 , A23B9/025 , F26B17/001 , F26B17/14
摘要： To avoid premature deterioration of raw products such as spices and herbs or products produced with these ingredients, the product or material is sterilized by exposure to elevated pressures and temperatures for a predetermined time. The sterilization process comprises a multiplicity of chambers whereby a product is introduced to the first chamber, pressurized, transferred through a series of sterilization chambers while exposing the product to the sterilization environment of the chambers for a predetermined time, then depressurized in a depressurization chamber. When using a moist sterilization fluid, a drying chamber is attached to the depressurization chamber to remove excess and undesirable moisture from the product.
摘要翻译：为了避免原料如香料和草药或由这些成分生产的产品过早变质，产品或材料通过暴露在高压和高温下预定的时间进行灭菌。灭菌过程包括多个室，由此产品被引入第一室，加压，通过一系列消毒室转移，同时将产品暴露于室的灭菌环境一段预定时间，然后在减压室中减压。当使用潮湿的灭菌流体时，将干燥室连接到减压室以从产品中除去过量和不期望的水分。

9. 发明授权

US5312639A Shelf-stable rice products and processes for their production 失效
标题翻译：保质期的稻米产品及其生产工艺
公开(公告)号：US5312639A
公开(公告)日：1994-05-17
申请号：US678984
申请日：1991-06-05
申请人： John G. Howard , John Atherton , Eric S. Field , Michael J. Hawkins
发明人： John G. Howard , John Atherton , Eric S. Field , Michael J. Hawkins
IPC分类号： A23L7/196 , A23B9/02 , A23L3/3508 , A23L3/3598 , A23L7/10 , A23L7/109 , A23L9/10 , A23B9/16
CPC分类号： A23L3/3508 , A23L7/111 , A23L9/10
摘要： A process for preparing a preserved rice product is disclosed. Here rice is treated at a pH of 4.5 or below with a polymeric acid food acceptable acid and placed in a microorganism-impermeable container.
摘要翻译： PCT No.PCT / GB90 / 01348 Sec。 371日期1991年6月5日 102（e）日期1991年6月5日PCT提交1990年8月31日PCT公布。公开号WO91 / 03171 1991年3月21日，公开了一种制备糜米制品的方法。这里用聚合酸性食品可接受的酸将大米在4.5或更低的pH下处理，并置于微生物不可渗透的容器中。

10. 发明授权

US4910027A Process for sterilizing spices 失效
标题翻译：消毒香料的方法
公开(公告)号：US4910027A
公开(公告)日：1990-03-20
申请号：US283312
申请日：1988-12-12
申请人： Stig Sorensen
发明人： Stig Sorensen
IPC分类号： A23L27/00 , A23B9/02 , A23B9/14 , A23L3/00 , A23L3/3526 , A23L27/10
CPC分类号： A23B9/025 , A23B9/14
摘要： A sterilized whole spice is prepared by coating a whole spice with an edible animal protein coating material and then heating the coated spice in a sealed rotating autoclave in the presence of added water vapor at a temperature of 105.degree. to 110.degree. C. for about 5 minutes to about 2 hours.

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