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1. 发明授权

US10064424B2 Food movement and control within a container for food preparation 有权
公开(公告)号：US10064424B2
公开(公告)日：2018-09-04
申请号：US15230302
申请日：2016-08-05
申请人： LEGUPRO AB
发明人： David Storek , Robert P. Otillar , Antonia L. Sequeira
IPC分类号： A23L5/10 , B05C3/10 , A47J37/10 , B05C3/02 , A47J37/12 , A23L11/10 , A23L5/00 , A23L11/00 , A47J36/32 , A47J27/12
摘要： An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

2. 发明申请

US20050095346A1 Process for the production of reconstitutable bean products 审中-公开
标题翻译：生产可重组豆制品的工艺
公开(公告)号：US20050095346A1
公开(公告)日：2005-05-05
申请号：US10998435
申请日：2004-11-29
申请人： Cheryl Borders , Michael Fleckenstein , Thomas Gottemoller , Christopher Sandberg , Clifford Strickland
发明人： Cheryl Borders , Michael Fleckenstein , Thomas Gottemoller , Christopher Sandberg , Clifford Strickland
IPC分类号： A23L11/00 , A23L11/10 , A23L1/20
CPC分类号： A23L11/10 , A23L11/01 , A23L11/05
摘要： This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.
摘要翻译：本发明涉及用于生产可食用豆的方法，包括向调理水中加入有机酸，烹饪水，或二者，这将提供优质的脱水豆。本发明的豆类易于制备，并且将提供与干袋豆相同量的成品豆。本发明的豆具有比目前可用的脱水豆具有显着更少的松软皮和游离肉。此外，本发明的脱水豆将具有与罐装或干燥袋豆类似的颜色。

3. 发明授权

US6033692A Method for hydrating dry edible beans 有权
标题翻译：水分干燥可食用豆的方法
公开(公告)号：US6033692A
公开(公告)日：2000-03-07
申请号：US196844
申请日：1998-11-20
申请人： Uchenna N. Chukwu
发明人： Uchenna N. Chukwu
IPC分类号： A23B7/02 , A23B7/06 , A23B9/08 , A23L11/00 , A23L11/10 , A23B7/155 , A23L1/20
CPC分类号： C12Y302/01004 , A23B7/0205 , A23B7/06 , A23B9/08 , A23L11/01 , A23L11/10
摘要： A method for hydrating dry edible beans comprised of adding an enzyme solution and edible acid to the water in which the beans are soaked. The enzyme consists of a carbo-hydrase and cellulase multi-enzyme complex that is added to an edible acid most commonly vinegar. When soaked in water mixed with the enzyme solution, dry edible beans can achieve approximately 50 percent hydration in approximately two hours. The method of the invention is to create a soak solution by adding an amount of edible acid and enzyme solution to water maintained at the optimal temperature. Beans are added to the soak solution and are soaked for a period of time. The beans are also blanched for five minutes after the soak time. Depending upon the desired results, the pH of the solution, the concentration of enzyme, temperature, and the amount of time can all be varied.
摘要翻译：一种用于将干燥可食用豆水合的方法，其包括向所述豆浸泡的水中加入酶溶液和食用酸。该酶由碳水解酶和纤维素酶多酶复合物组成，其被添加到食用酸中最常见的是醋。当浸泡在与酶溶液混合的水中时，干燥的可食用豆可以在约2小时内达到约50％的水合。本发明的方法是通过向保持在最佳温度的水加入一定量的食用酸和酶溶液来产生浸泡溶液。将豆子加入浸泡液中浸泡一段时间。在浸泡时间后，豆子也会烫伤五分钟。根据所需的结果，溶液的pH值，酶的浓度，温度和时间量都可以改变。

4. 发明授权

US3388998A Process of preparing a quick-cooking bean 失效
标题翻译：制作快餐豆的过程
公开(公告)号：US3388998A
公开(公告)日：1968-06-18
申请号：US63335667
申请日：1967-04-21
申请人： ATAULLAH K. OZAI DURRANI
发明人： CHERRY JAMES R , MANHATTAN BANK THE CHASE
IPC分类号： A23L11/10
CPC分类号： A23L11/10

5. 发明公开

US20240196943A1 METHOD AND SYSTEM FOR PROCESSING SEED KERNELS IN FOOD APPLICATIONS 审中-公开
公开(公告)号：US20240196943A1
公开(公告)日：2024-06-20
申请号：US18538330
申请日：2023-12-13
申请人： Green Creamery, LLC
发明人： Caitlin Jamison
IPC分类号： A23L11/00 , A23L11/10 , A23L11/30
CPC分类号： A23L11/01 , A23L11/10 , A23L11/33
摘要： A method of preparing a non-roasted nut, seed, grain, or legume base. The method includes cooking a feedstock comprising shelled nuts, shelled seeds, grains, or hulled legumes at a temperature, a pressure, a water-to-feedstock ratio, and for a time wherein at least a portion of chlorogenic acid present in the feedstock remains intact and activity of one or more enzymes present in the feedstock is substantially reduced or eliminated.

6. 发明授权

US11259550B2 Method for preparing fermented soybean paste and fermented soybean paste prepared thereby 有权
公开(公告)号：US11259550B2
公开(公告)日：2022-03-01
申请号：US15756077
申请日：2016-08-30
申请人： CJ Cheiljedang Corporation
发明人： Seung Yeon Lee , Duk Jin Kim , Hye Won Shin
IPC分类号： A23L11/10 , A23L11/50 , A23L11/00 , A23L11/70 , A23L27/50
摘要： The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

7. 发明申请

US20190021373A1 Food Movement and Control within a Container for Food Preparation 审中-公开
公开(公告)号：US20190021373A1
公开(公告)日：2019-01-24
申请号：US16047943
申请日：2018-07-27
申请人： LEGUPRO AB
发明人： David Storek , Robert P. Otillar , Antonia L. Sequeira
IPC分类号： A23L5/10 , B05C3/10 , B05C3/02 , A47J37/12 , A47J37/10 , A47J36/32 , A23L11/00 , A47J27/12 , A23L5/00 , A23L11/10
摘要： An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

8. 发明授权

US3352687A Preparation of frozen quickcooking legumes 失效
标题翻译：冷冻快煮豆类的制备
公开(公告)号：US3352687A
公开(公告)日：1967-11-14
申请号：US45108065
申请日：1965-04-26
申请人： ROCKLAND LOUIS B , METZLER EUGENE A
发明人： ROCKLAND LOUIS B , METZLER EUGENE A
IPC分类号： A23B7/04 , A23L11/10
CPC分类号： A23B7/0441 , A23L11/10

9. 发明授权

US2813796A Process for producing a quick-cooking product of rice or other starchy vegetable 失效
标题翻译：生产水稻或其他淀粉类蔬菜快煮产品的方法
公开(公告)号：US2813796A
公开(公告)日：1957-11-19
申请号：US45731254
申请日：1954-09-20
申请人： CONVERTED RICE INC
发明人： KENEASTER KENNETH K , NEWLIN HARRISON E
IPC分类号： A23L7/196 , A23L11/10
CPC分类号： A23L11/10 , A23L7/196

10. 发明授权

US11178892B2 Coated legume-based food products 有权
公开(公告)号：US11178892B2
公开(公告)日：2021-11-23
申请号：US16068775
申请日：2017-01-13
申请人： Mars, Incorporated
发明人： Cesar Vegas Morales , Amy Dombroski
IPC分类号： A23L11/00 , A23P20/20 , A23L11/10
摘要： The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at least one second legume and the outer shell includes at least a first layer and a second layer where the first layer is different from the second layer. In an embodiment, the product is a ready-to-eat food and the outer shell is crispy.

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