CN105491926A - Apparatus and method for reducing starch retrogradation of starch-containing food - Google Patents
Apparatus and method for reducing starch retrogradation of starch-containing food Download PDFInfo
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- CN105491926A CN105491926A CN201480046970.3A CN201480046970A CN105491926A CN 105491926 A CN105491926 A CN 105491926A CN 201480046970 A CN201480046970 A CN 201480046970A CN 105491926 A CN105491926 A CN 105491926A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
- A47J2043/04454—Apparatus of counter top type
Abstract
The invention relates to an apparatus and a method to reduce starch retrogradation of starch-containing food. The reduction of starch retrogradation is achieved by automatically controlling a heating unit, a cooling unit and a stirring unit for heating, cooling and stirring starch-containing food in a container by a control unit. The control unit instructs the heating unit, the cooling unit, and the stirring unit based on a predetermined combined temperature and stirring curve, which comprises at least a first heating phase, a first cooling phase, and a first stirring phase, wherein the first stirring phase occurs during the first cooling phase.
Description
Technical field
Invent the equipment of the starch retrogradation related to for reducing starch-containing food, method and program unit.In addition, invent the program unit related to for reducing starch retrogradation be stored computer-readable medium thereon and relate to for controlled and automatically reduce the use of the equipment of the starch retrogradation of starch-containing food.
Background technology
Starch-containing food is to provide the important COF of quality and nutritive quality widely.Such as the starch-containing food stayed of rice, steamed bun and potato etc. can be stored and use for next again.But the starch of starch-containing food can recrystallization during storage, and this can cause quality to change.This starch recrystallization is also referred to as starch retrogradation.
Cooking and between storage period, starch can experience two and mainly change: gelatinization and retrogradation.Gelatinization represents that starch molecule loses their crystal structure and becomes unbodied phenomenon under the impact of heat and moisture.Gelatinization point may depend on the source of starch and change.Typically, the gelatinization point of starch is higher than 50 DEG C.In addition, gelatinization point also may depend on moisture, makes in the limited moisture system of such as drying wheat or rice etc., and so high to such an extent as to cereal may burn by gelatinization point before generation gelatinization.During storage, the temperature of starch can sufficiently coolly make unbodied starch molecule can again associate to form new crystal.But the crystal of retrogradation can be different from natural starch crystal.Crystal in native starch may reside in starch granules.But the crystal of retrogradation also may to be present between particle and to form the macroreticular of crystal in starch-containing food.The recrystallization of starch and the formation of megacryst network can cause the quality of starch-containing food to change.Such as, starch-containing food can toughen up and hard and can have drying when it is consumed and the mouthfeel of powdery.
Starch retrogradation can by reheating starch-containing food and reverse.But by reheating starch-containing food, starch retrogradation can not be completely reverse.In bread industry, enzyme, such as amylase can be used to starch-splitting molecule, make starch molecule not form megacryst during storage.Therefore, by adding enzyme, starch-containing food can have the longer shelf-life.
At US5,308, describe in 636 and can the viscosity of the system based on starch of gelation be synergistically enhanced by tadalafil by admixing the glucomannans of such as konjaku etc.
Summary of the invention
The minimizing being to provide the improvement of starch retrogradation of the object of inventing can be counted as.
This object and further object are realized by the theme of independent claims.Further embodiment and advantage are documented in each dependent claims and following description and accompanying drawing.
The first aspect of invention relates to a kind of equipment of the starch retrogradation for reducing starch-containing food.This equipment comprises and is configured for the container receiving starch-containing food, the heating unit of the starch-containing food be configured in heating container, the cooling unit of starch-containing food be configured in cooled containers on one's own initiative, the agitating unit of the starch-containing food be configured in stirred vessel and is configured to according to predetermined combination temp and the control unit stirring curve controlled heating unit, cooling unit and agitating unit.Predetermined combination temp comprises at least the first heating period, the first cooling stage and the first agitation phases with stirring curve, and wherein the first agitation phases at least occurs during the first cooling stage.
In like fashion, the recrystallization of the starch during cooling stage and/or starch retrogradation can be interrupted.In addition, the crystal that may be formed during cooling stage can be decomposed again by the stirring of starch-containing food.Therefore, stirring starch-containing food can have two effects: first, and starch retrogradation can be prevented from.Secondly, even if some starch component retrogradations, the crystal of this new formation also can be decomposed by stirring starch-containing food again.The resolving into Small molecular and therefore can reduce the network of cooling period and formed of large starch crystal and/or polymer.Once molecule is little, it just may be lost association again and again form the ability of network.In like fashion, starch retrogradation can be minimized and the original quality of starch-containing food can retain more muchly.Therefore, same when starch-containing food has been stored a period of time or has been reheated when starch-containing food, starch-containing food can have the quality close with the quality of fresh starch-containing food of cooking.Therefore, the present invention can provide the minimizing of starch retrogradation and need not add other materials.
In other words, invention relates to and is arranged to automatically and controllably reduces the equipment of the starch retrogradation of starch-containing food.Such as, equipment can be configured to heating or reheat starch-containing food, and starch retrogradation is reduced.In addition, equipment also can be configured to process starch-containing food and makes it can be stored the longer time.The main idea of the invention of the equipment that the retrogradation that therefore it be counted as providing the set automatically performing instruction to make starch can be reduced.Such as, the control unit of equipment is programmed for automatically and controllably processes starch-containing food to reduce starch retrogradation.
Container can refer to any opening wherein can depositing starch-containing food or closed vessel.Such as, container is embodied as pot and makes the starch-containing food of liquid can by container reception.Container can be connected to heating unit and/or cooling unit and make heating unit and/or cooling unit can distinguish starch-containing food in directly heating and/or cooled containers and container.Heating unit and/or cooling unit directly can be attached to container.But heating unit and/or cooling unit also can be connected to container by means of heat pipe.Cooling unit is arranged to the starch-containing food in cooled containers on one's own initiative.In this patent application, term " on one's own initiative " reduces heat energy from starch-containing food by limiting cooling unit by the energy dropping into a kind of form.Such as, cooling device can make electricity consumption or mechanical energy to carry heat energy away from starch-containing food.Same also can be equally applicable to heating unit.Heat energy can be delivered to starch-containing food and a kind of energy of form can be used to be used for this conveying of heat energy by heating unit.Such as, electricity or mechanical energy can be converted to heat energy and this heat energy is delivered to starch-containing food by heating unit.
Agitating unit can refer to and be used for any machinery or the electric installation of the object stirring and/or mix for starch-containing food mechanical force can be applied in container.Such as, agitating unit can refer to the stirring rod being configured to rotate in a reservoir to stir starch-containing food.In addition, agitating unit also can refer to blender or similar device.Agitating unit also can refer to the electric installation for vibration being applied to starch-containing food.Such as, agitating unit is the vibrating device and/or the ultrasonic unit that are attached or are connected to container.
Control unit can refer to the device being configured to control and/or trigger heating unit, cooling unit and agitating unit.Such as, control unit is programmed to according to limiting the given of Time evolution or the curve expected carrys out the heating of order heating unit, cooling unit and agitating unit, cools and stir starch-containing food.Such as, control unit automatically performs instruction to make heating unit, cooling unit and agitating unit realize the processor of predetermined combination temp curve.
Predetermined combination temp and stirring curve can represent that the set for the instruction of control unit makes the starch-containing food in container be handled according to predetermined combination temp and stirring curve.Therefore, equipment does not need directly comprise predetermined combination temp and stir curve.Such as, equipment comprise make control unit automatically for the instruction of control unit and/or the set of rule and controllably order heating unit, cooling unit and the starch-containing food of the agitating unit process temperature curve that makes the temperature of starch-containing food follow predetermined combination temp with stir curve.Adopt which, the amount of starch retrogradation can be sufficiently decreased.
Combination temp can limit with stirring curve, and the temporal predetermined point place during starch retrogradation, starch-containing food must have predetermined temperature.In other words, combination temp and stirring curve comprise the chart of the temperature of the function limited as the time.Such chart is such as shown in Figure 2.But curve to there is no need in any embodiment of invention all by as graphics memory or demonstrate.Such as, equipment can comprise data make starch-containing food according to described combination temp with stir curve be processed.In addition, there is no need measure and/or determine combination temp and stir curve.But this does not also get rid of, but really comprised by the specific embodiment invented.
In addition, combination temp and stirring curve can comprise the information that starch-containing food at which time point place of curve must be stirred.Which in addition, also can limit starch-containing food in predetermined combination temp with stirring curve by with speed must be stirred.In other words, the first heating period and the first cooling stage can limit predetermined combination temp and stir the first pulse of curve.At least during the cooling stage of the first pulse, starch-containing food is stirred.
The feature that first agitation phases at least occurs during the first cooling stage can refer to the feature that the starch-containing food in container is at least stirred during the first cooling stage.This does not get rid of starch-containing food and can be stirred during predetermined combination temp with other stages of stirring curve.Such as, starch-containing food also can be stirred during the first heating period.In other words, the first agitation phases can be overlapping at least in part with the first cooling stage.In addition, the first agitation phases also can be completely overlapping with the first cooling stage and also can be overlapping with other stages of such as the first heating period etc.In addition, the first agitation phases can equal the first cooling stage or can start before the first cooling stage will start and/or can terminate after the first cooling stage has terminated and/or can start after the first cooling stage has started and/or can terminate before the first cooling stage will terminate in the time.In other words, during at least one time point during the first cooling stage, agitating unit stirs starch-containing food.Its example will provide below, particularly under the context of figure.Especially, shown in figure 2 in exemplary embodiment, the first agitation phases equals the first cooling stage in the time.In contrast to this, in the exemplary embodiment of Fig. 6, stirring is applied in during the first heating period He during the first cooling stage.Other stir modes are also possible.
The quality of starch-containing food can be evaluated by means of the viscograph such as described in Fig. 3, measures and/or analyze.The viscosity of starch-containing food can the measured and monitoring by means of RAPID VISCO ANALYZER (RVA), and this can as a part for embodiments of the invention.
In the context of this application, term " starch-containing food " can represent any food with starch component.Such as, starch-containing food can refer to the food with wheat, potato, corn and/or rice composition.Such as, starch-containing food can refer to such as noodles, congee, mashed potatoes and dough or other etc. treated food product.
According to the exemplary embodiment of invention, equipment comprises further and defines combination temp and stir the data of curve and be stored memory cell thereon.Control unit is configured to access and is stored in data in memory cell and realizes combination temp based on the data had access to and stir curve.
Control unit such as can load data from memory cell and order heating unit, cooling unit and agitating unit make the starch-containing food in container as the data in memory cell be processed with limiting.
Adopt which, the instruction in order to reduce starch retrogradation to be comprised by equipment self and control unit can automatically the process of starch retrogradation.Therefore, equipment comprises the complete information about how reducing starch retrogradation.In addition, the user of equipment there is no need to know how to reduce starch retrogradation, because starch retrogradation is automatically reduced by equipment self.
According to the exemplary embodiment of invention, equipment comprises the start button of the activation of the equipment of being configured for further.When control unit is configured to the activation when equipment automatically based on combination temp with stir curve order heating unit, cooling unit and agitating unit with the starch-containing food heating, cool and in stirred vessel.
In other words, equipment comprises the device that device activation can be adopted automatically to perform described method step and the starch retrogradation that automatically reduces starch-containing food.Adopt which, equipment can be suitable for routine use.
According to invention exemplary embodiment, control unit be configured to order heating unit during the first heating period by starch-containing food with first rate of heat addition from the first heating temperatures to the second temperature.In addition, control unit is configured to order heating unit and/or cooling unit to be made the temperature of starch-containing food maintain to be in constant level during combination temp with the first temperature maintenance stage of stirring curve, and this first temperature maintenance stage aligns between the first heating period with the first cooling stage.In addition, control unit is configured to order cooling unit on one's own initiative starch-containing food is cooled to the 4th temperature with the first cooldown rate from the 3rd temperature during the first cooling stage.Control unit is further configured to order agitating unit and stirs starch-containing food with the stir speed (S.S.) selected from the scope be limited between 60 turns and 960 turns per minute per minute during the first agitation phases.First temperature and the 3rd temperature are selected respectively from the scope be limited between 40 DEG C and 60 DEG C.Second temperature and the 4th temperature are selected respectively from the scope be limited between 75 DEG C and 100 DEG C.First cooldown rate and first rate of heat addition are selected respectively from the scope be limited between 10 DEG C and 20 DEG C per minute per minute.
Preferably, control unit be configured to order agitating unit during the first agitation phases with the stir speed (S.S.) of 960 turns per minute to stir starch-containing food.Preferably, the first temperature and the 3rd temperature are defined respectively and are in 50 DEG C, and the second temperature and the 4th temperature are limited respectively and be in 95 DEG C.First cooldown rate and first rate of heat addition are preferably limited respectively is in 14 DEG C per minute.Certainly, other stir speed (S.S.)s and temperature can be used.
According to the exemplary embodiment of invention, the first temperature maintenance stage continued one period selected from the scope be limited between 20 seconds and 40 seconds.Preferably, the first temperature maintenance stage continued 30 seconds.
According to another exemplary embodiment of invention, predetermined combination temp comprises the second heating period, the second cooling stage and the second agitation phases with stirring curve, and wherein the second heating period, the second cooling stage and the second agitation phases follow the first cooling stage.In addition, the second agitation phases at least occurs during the second cooling stage.
In other words, first heating period and the first cooling stage can limit predetermined combination temp and the first pulse or the sequence that stir curve, and the second heating period and the second cooling stage can limit combination temp and the second pulse or the sequence that stir curve.Therefore, predetermined combination temp can comprise at least two pulses or sequence with stirring curve.Therefore this embodiment can describe polycycle pulse method.The feature limited for the first heating period, the first cooling stage, the first agitation phases and the first temperature maintenance stage and/or character also can be applicable to the second heating period, the second cooling stage, the second agitation phases and the second temperature maintenance stage respectively.
In like fashion, more starch crystal can be broken down into less molecule.Utilize the agitating function of this and other embodiments according to invention, the recrystallization of the starch of cooling period and/or starch retrogradation can be interrupted.Stir starch-containing food and can have two effects: first, starch retrogradation can be prevented from.Secondly, even if some starch component retrogradations, the crystal of this new formation also can be decomposed by stirring starch-containing food again.By having the second heating period, the second cooling stage and the second agitation phases, i.e. the second pulse, starch molecule can be stirred with certain frequency and/or is vibrated again to form Small molecular, even if recrystallization.By applying at least two pulses, micromolecular formation can be repeated.In like fashion, the minimizing of micromolecular formation and/or starch retrogradation can be more effective.Therefore, the quality of starch-containing food that Repeat-heating is crossed can close to the original quality of fresh starch-containing food of cooking.The more details of the minimizing of regarding starch retrogradation are with reference to other embodiments of inventing and aspect and describe with reference to its accompanying drawing and its description.
According to the exemplary embodiment of invention, heating unit is selected from the group comprising electric heater unit, ray heater, induction heating apparatus, infrared heating device, micro-wave oven and their any combination.Cooling unit is selected from the group comprising heat pump, air-cooling apparatus, peltier-element and their any combination.In addition, agitating unit is selected from the group comprising stirring rod, ultrasonic transmission device and their any combination.
According to the exemplary embodiment of invention, equipment comprises the temperature sensor being configured for the temperature measuring starch-containing food further, and wherein control unit is configured to control heating unit, cooling unit, agitating unit or their any combination based on the temperature of the starch-containing food gone out by temperature sensor measurement.In like fashion, feedback is provided to guarantee that the curve expected is implemented.
Therefore, equipment can be configured to based on the temperature gone out by temperature sensor measurement by means of heating unit, cooling unit and/or agitating unit automatically and controllably revise starch-containing food starch retrogradation reduce process.In like fashion, equipment can control the process of starch retrogradation by means of temperature sensor.
According to the exemplary embodiment of invention, equipment comprises the RAPID VISCO ANALYZER being configured to the viscosity measuring starch-containing food further, and wherein control unit is configured to produce or revise combination temp based on the viscosity measured of starch-containing food and stir curve.
In like fashion, equipment can process it based on the viscosity of starch-containing food.In other words, equipment can determine its character by the viscosity measuring starch-containing food, and selects for the best predetermined combination temp of the character determined of starch-containing food and stirring curve based on the viscosity measured.
According to the exemplary embodiment of invention, memory cell comprises multiple predetermined combination temp and stirs curve, and wherein control unit is configured to from memory cell, select combination temp based on user's input of the type about food and stir curve.
In like fashion, user can will should reduce starch retrogradation input equipment for the food of which kind of type.Based on this input of the type of food, control unit can automatically select from memory cell combination temp with stir curve and according to selected go out combination temp with stir curve come order heating unit, cooling unit and agitating unit.Therefore, equipment can be configured to for dissimilar food to reduce starch retrogradation.Such as, user can input and reduce to perform starch retrogradation for noodles.Based on this input, control unit can be selected to be modified to and reduce the predetermined combination temp of starch retrogradation and stirring curve for noodles or analog.
The second aspect of invention relates to a kind of method reducing the starch retrogradation of starch-containing food.The method comprises the step by the starch-containing food of heating unit heats.In addition, the method is comprised and cools starch-containing food on one's own initiative by cooling unit and stirred the step of starch-containing food by agitating unit.In addition, the method comprises by control unit based on combination temp and the step stirring curve controlled heating unit, cooling unit and agitating unit.Predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve.In addition, the first agitation phases at least occurs during the first cooling stage.
The method can limit can by equipment automatically and controllably perform the set of the instruction of the starch retrogradation reducing starch-containing food.Therefore, the wherein main idea of invention can be that automatically and controllably performing the method by device makes not need user knowledge in order to reduce the starch retrogradation of starch-containing food.Such knowledge by equipment with such as controlling the instruction of each device, the form of curve of data and/or storage comprises.
Method limited in this application can be performed by any equipment described in this application.Therefore, the feature defining equipment also can limit the method that can be performed by equipment.
The third aspect of invention relates to a kind of program unit of the starch retrogradation for reducing starch-containing food, and this program unit makes processor can perform the method comprised the following steps when being executed by a processor: the starch-containing food of order heating unit heats, order cooling unit cool starch-containing food on one's own initiative, order agitating unit stirs starch-containing food and cause control unit based on combination temp and stirring curve controlled heating unit, cooling unit and agitating unit.Predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve at this.In addition, the first agitation phases at least occurs during the first cooling stage.
Program unit can be a part for computer program, but it also can self be whole program.Such as, program unit can be used to upgrade the computer program that existed to obtain the present invention.
Such as, such program unit can the control unit of equipment described in this application perform.
The fourth aspect of invention relates to a kind of computer-readable medium, program unit for the starch retrogradation reducing starch-containing food is stored in it, and this program unit makes processor can perform the method comprised the following steps when being executed by a processor: the starch-containing food of order heating unit heats, order cooling unit cool starch-containing food on one's own initiative, order agitating unit stirs starch-containing food and cause control unit based on combination temp and stirring curve controlled heating unit, cooling unit and agitating unit.Predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve.In addition, the first agitation phases at least occurs during the first cooling stage.
Computer-readable medium can be counted as such as the storage medium of such as USB rod, CD, DVD, data storage device, hard disk or any other medium, and program unit as described above can be stored thereon.
5th aspect of invention relates to a kind of use including the equipment of container, heating unit, cooling unit and agitating unit for controlled and automatically reduce the starch retrogradation of starch-containing food.
In like fashion, starch retrogradation minimizing can be performed automatically and not require the knowledge of user.Therefore, daily user can use equipment for reducing starch retrogradation in uncomplicated mode.In addition, about the advantage described by the embodiment relevant with equipment or method also go for according to invent this in the use of equipment.
Must be noted that inventive embodiment is with reference to different subject descriptions.Especially, some embodiments describe with reference to the claim of device type, and the claim that other embodiments are reference method types describes.But, those skilled in the art by what collect from above and following description are, unless otherwise informing, otherwise except any combination of the feature of the theme that belongs to a type, the combination between the feature relevant with different themes is also considered to disclosed in this application.
Invention in above-described and further in, feature and advantage also can find in the exemplary embodiment described referring to accompanying drawing.
Accompanying drawing explanation
The exemplary embodiment of invention will be described in the following figures.Any Reference numeral in claim should not be interpreted as the scope limiting claim.Schematically and for draw in proportion during accompanying drawing.
Fig. 1 illustrates the equipment of the exemplary embodiment according to invention.
Fig. 2 illustrate according to invention exemplary embodiment predetermined combination temp with stir curve.
Fig. 3 illustrates combination temp and viscograph.
Fig. 4 illustrates combination temp and viscograph.
Fig. 5 illustrates the combination temp of exemplary embodiment according to invention and viscograph.
Fig. 6 illustrates the viscograph of the exemplary embodiment according to invention.
Fig. 7 illustrates the flow chart of the method for the exemplary embodiment according to invention.
Detailed description of the invention
Fig. 1 illustrates the equipment 100 of the starch retrogradation for reducing starch-containing food of the exemplary embodiment according to invention.Equipment 100 comprises the container 107 being configured for and receiving starch-containing food.In addition, equipment 100 comprises the heating unit 102 of the starch-containing food be configured in heating container and the cooling unit 103 for the starch-containing food in cooled containers on one's own initiative.In addition, equipment 100 comprises the agitating unit 104 of the starch-containing food be configured in stirred vessel.Equipment 100 comprises the control unit 111 being configured to control heating unit 102, cooling unit 103 and agitating unit according to predetermined combination temp and stirring curve further, and wherein predetermined combination temp comprises at least the first heating period, the first cooling stage and the first agitation phases with stirring curve.First agitation phases at least occurs during the first cooling stage.
According to the exemplary embodiment of Fig. 1, equipment 100 comprises housing 116, and it comprises heating unit 102, cooling unit 103 and agitating unit 104.Heating unit 102 and cooling unit 103 are attached to container 107 or closely locate with it.Agitating unit 104 comprises rotatable disc 105, and stirring rod 106 is attached on it.The rotation direction of rotatable disc and stirring rod 106 is depicted by means of arrow 118.In addition, equipment 100 comprises temperature sensor 109 and RAPID VISCO ANALYZER 110.In addition, memory cell 112, display 113, control element 114 and start button 115 that the data defining combination temp and stirring curve can be stored thereon are comprised by equipment 100.
Cooling unit 103 is configured to feature that " on one's own initiative " cool and defines cooling unit and reduce heat energy from starch-containing food by the energy of a kind of form dropping into the heat energy for reducing starch-containing food.Such as, cooling device can make electricity consumption or mechanical energy to carry heat energy away from starch-containing food.Same also goes for heating unit 102.Heat energy can be delivered to starch-containing food and a kind of energy of form can be used to be used for this conveying of heat energy by heating unit 102.Such as, electricity or mechanical energy can be converted to heat energy and this heat energy is delivered to starch-containing food by heating unit 102.
The inside 108 of container 107 has been partially filled starch-containing food 101.Stirring rod 106 is configured to stir starch-containing food 101, mechanical force is applied to starch-containing food 101 thus.Temperature sensor 109 is configured to the temperature of the starch-containing food 101 in measuring vessel 107, and RAPID VISCO ANALYZER 110 is configured to the viscosity of the starch-containing food 101 in measuring vessel 107.Control unit 111 is configured to control heating unit 102, cooling unit 103 and agitating unit 104 based on the combination temp be stored in memory cell 112 and stirring curve.In addition, control unit also can receive from temperature sensor 109, from RAPID VISCO ANALYZER 110 and the information from control element 114.Control unit 111 then can be sent to the instruction of heating unit 102, cooling unit 103 and agitating unit 104 based on the information amendment received by temperature sensor 109, RAPID VISCO ANALYZER 110 and control element 114.Display is such as configured to the state demonstrating the program performed by equipment 100.In addition, display 113 also can demonstrate the character of starch-containing food 101.Utilize control unit 114, user can carry out the input that starch retrogradation should be reduced for the starch-containing food of which type.In addition user also can select should by which information displaying on display 113.Activator button 115 is configured to activated equipment 100.When activating, control unit 111 automatically order heating unit 102, cooling unit 103 and agitating unit to reduce the starch retrogradation of the starch-containing food 101 in container 107.
Further there is illustrated computer-readable medium 117, such as CD.On computer-readable medium 117, store program unit, it is when being performed by control unit 111, makes control unit the different units of command facility 100 can perform the method for starch retrogradation in order to reduce starch-containing food 101.
Although comprise a large amount of building block according to the equipment of this embodiment, the equipment according to invention there is no need to comprise in this embodiment all building blocks described.Such as, equipment can comprise container 107, heating unit 102, cooling unit 103, agitating unit 104 and control unit 111.
In fig. 2, the combination temp according to the exemplary embodiment of invention and stirring curve 200 is shown.Such combination temp can such as be stored in the memory cell 112 of equipment 100 with stirring curve 200.Combination temp is depicted in the figure with axle 201,202 and 203 with stirring curve.Axle 201 is degree Celsius to indicate the temperature of starch-containing food.Axle 202 is to indicate the time that starch retrogradation reduces process second, and axle 203 indicates the revolution per minute of agitating unit.In this exemplary embodiment, combination temp and stirring curve 200 comprise two independent curves, temperature curve 204 and stirring curves 205.Article two, curve 204 and 205 can and instruction a collective combinations or be combined in a program unit.Temperature curve comprises the first temperature maintenance stage cooling stage 208, second heating period 209, second temperature maintenance stage 207, first heating period 206, first 210 and the second cooling stage 211.In the first heating period 206, starch-containing food is heated to the second temperature 95 DEG C by with 14 DEG C per minute of first rate of heat addition from the first temperature 50 C, and in the first temperature maintenance stage 207, the temperature of starch-containing food be maintained at 95 DEG C 30 seconds.In the first cooling stage 208, the temperature of starch-containing food changes to the 4th temperature 50 C with 14 DEG C per minute of the first cooldown rate from the 3rd temperature 95 DEG C.Equally, in the second heating period 209, the temperature of starch-containing food changes to the 6th temperature 95 DEG C with 14 DEG C per minute of second rate of heat addition from the 5th temperature 50 C.Subsequently, the temperature of starch-containing food be maintained in the second temperature maintenance stage 210 be in 95 DEG C 30 seconds and the temperature of starch-containing food is then cooled to the 8th temperature 50 C by with 14 DEG C per minute of the second cooldown rate from the 7th temperature 95 DEG C.Stir curve 205 to indicate during the first heating period 206 and the first temperature maintenance stage 207, starch-containing food is not stirred.Equally, starch-containing food is not stirred during the second heating period 209 and the second temperature maintenance stage 210.During the first cooling stage 208 and the second cooling stage 211, starch-containing food is by with 960 turns of stirrings per minute, and this indicates by the second agitation phases 213 occurred during first agitation phases 212 occurred during the first cooling stage 208 and the second cooling stage 211.Such combination temp can such as be stored in the memory cell 112 of equipment 100 with stirring curve 200.In other words, memory cell 112 can comprise the data defining such combination temp and stir curve 200.In addition, combination temp also can depict with stirring curve 200 curve be implemented for starch-containing food 101.It should be noted, the combination that to be only temperature curve possible with that stirs curve of the example of Fig. 2, and other to be combined in be possible without departing from the scope of the invention.
Fig. 3 and Fig. 4 illustrates combination viscosity and the temperature curve of starch-containing food.The knowledge of Fig. 3 and Fig. 4 and/or information can be comprised by any embodiment of the present invention.Such as, the part of Fig. 3 and Fig. 4 can by the combination temp be stored in a device and the viscograph stirring curve, measured by the RAPID VISCO ANALYZER of equipment, the instruction for the different units of equipment or other comprise according to any exemplary embodiment of inventing.Fig. 5 illustrates according to the combination viscosity of exemplary embodiment from temperature curve and Fig. 6 illustrates the different viscograph of the exemplary embodiment according to invention.Temperature curve can such as measure with the temperature sensor 109 of equipment 100 and viscograph can such as be measured with the RAPID VISCO ANALYZER 110 of equipment 100.
Fig. 3 illustrates combination temp and viscograph 300.Combination temp and viscograph 300 are illustrated in the figure with axle 301,302 and 303.Axle 301 indicates the viscosity of starch-containing food with arbitrary unit, and axle 302 indicates the time of process with arbitrary unit, and axle 303 indicates the temperature of starch-containing food with arbitrary unit.The temperature of the starch-containing food of the function as the time 302 is shown dashed curve 304 and curve 305 illustrates the viscosity of the starch-containing food of the function as the time 302.In temperature curve 304, depict starch-containing food and be first maintained in the temperature maintenance stage 307 by the temperature heating also then starch-containing food in the heating period 306.Subsequently starch-containing food in cooling stage 308 cooled and then the temperature of starch-containing food be maintained and be in reduced levels.The viscograph 305 of starch-containing food indicates the viscosity of the starch-containing food when the temperature of starch-containing food is changed according to temperature curve 304.Between point 309 and 310, the viscosity of starch-containing food sharply rises.During this period, starch molecule absorbs moisture, expansion become large.Indicate gelatinization point in the temperature at point 309 place and indicate peak temperature in the temperature at point 310 place.During the temperature maintenance stage 307, the viscosity of starch-containing food then drops to level 311, and it is referred to as maintenance intensity.During cooling stage 308, the viscosity of starch-containing food then again rises and reaches final viscosity at point 312 place.Difference between peak viscosity 310 and maintenance intensity 311 is depicted by means of arrow 313 and is referred to as decomposition.The difference between intensity 311 and final viscosity 312 is kept to depict by means of arrow 315 and be referred to as total retrogressing.Difference between final viscosity and peak viscosity 310 is depicted by means of arrow 314 and is referred to as back-off region.Peak viscosity 310 and keep the minimizing of the viscosity between intensity 311 to be decomposition owing to particle and keep the increase of the viscosity between intensity 311 and final viscosity 312 to be owing to starch molecule recrystallization.
Fig. 4 illustrates combination temp and viscograph 400.Combination temp and viscograph 400 are illustrated in the figure with axle 401,402 and 403.Axle 401 describes the viscosity of starch-containing food with RAPID VISCO unit (RVU), and axle 402 is to indicate the time of process second, and axle 403 is degree Celsius to indicate the temperature of starch-containing food.Temperature curve 404 indicates starch-containing food and first in the heating period 406, is heated to 95 DEG C by from 50 DEG C.Subsequently, the temperature of starch-containing food is maintained and is in 95 DEG C and then, the temperature of starch-containing food is reduced to 50 DEG C by from 95 DEG C in cooling stage 408 in the temperature maintenance stage 407.The viscosity of the starch-containing food during the temperature change of the starch-containing food according to temperature curve 404 is depicted by means of viscograph 405.Viscograph illustrates, after the heating period 406 completes soon, obtains peak viscosity 409.Subsequently, during the temperature maintenance stage 407, the viscosity of starch-containing food declines again.During cooling stage 408, the viscosity of starch-containing food then rises and the final viscosity 411 reached higher than peak viscosity 409 again again.Difference between final viscosity and peak viscosity 409, i.e. step back values are depicted by means of arrow 410 and are amounted to 728RVU.In this exemplary embodiment, starch-containing food is not stirred.Therefore can collect, after the cooling of starch-containing food, the viscosity of starch-containing food is even higher than peak viscosity 409.This is owing to the starch retrogradation of starch-containing food.
In Figure 5, the combination temp according to the exemplary embodiment of invention and viscograph is shown.Combination temp and viscograph 500 are depicted in the figure with axle 501,502 and 503.Axle 501 depicts the viscosity of starch-containing food with RAPID VISCO unit (RVU), and axle 502 depicts process time with second, and axle 503 is degree Celsius to depict the temperature of starch-containing food.Temperature curve 504 illustrates that starch-containing food is heated to 95 DEG C by with the firing rate of 14 DEG C from 50 DEG C in the first heating period.Subsequently, the temperature of starch-containing food be maintained during the first temperature maintenance stage 507 be in 95 DEG C 30 seconds.In the first cooling stage 508, the temperature of starch-containing food is reduced to 50 DEG C by with the cooldown rate of 14 DEG C from 95 DEG C.In the same manner, the temperature of starch-containing food is increased to 95 DEG C by second rate of heat addition with 14 DEG C from 50 DEG C in the second heating period 509.Subsequently, in the second temperature maintenance stage 510, the temperature of starch-containing food be maintained be in 95 DEG C 30 seconds and then the temperature of starch-containing food in the second cooling stage 511 by with 14 DEG C second cooling drop to 50 DEG C from 95 DEG C.In addition, in the first and second heating and cooling stages, starch-containing food is stirred.In other words, the first agitation phases occurs during the first heating period 506 and the first cooling stage 508.Second agitation phases occurs during the second heating period 509 and the second cooling stage 511.Viscograph 505 depicts the viscosity of the starch-containing food during described heating, temperature maintenance and cooling stage.Can collect, viscosity rises and reaches peak viscosity 512 during the first heating period 506.After reaching peak viscosity 512, viscograph 505 does not exceed peak viscosity 512.The reason of this shape of viscograph 505 is, because automatically and the heating controllably applied, cooling and stirring, so the starch crystal that starch retrogradation is interrupted and/or is formed is decomposed.Second heating period, the second temperature maintenance stage 510 and the second cooling stage 511 further reduce starch retrogradation, make final viscosity 514 lower than peak viscosity 512.In other words, step back values 513 is negative and amounts to-168RVU.This combination temp and viscograph can be such as the results of the process performed by the equipment 100 shown in Fig. 1.The final viscosity 514 reduced can cause the better quality of the starch-containing food close with the original quality of fresh starch-containing food of cooking.
Fig. 6 illustrates different viscographs 600.Viscograph 603 obtains by being boiled in the water of 1 liter by ground rice 12 minutes and then they being placed in drying oven 1 hour.Can collect from viscograph 603, final viscosity 612, higher than peak viscosity 606, causes large step back values 607.Viscograph 604 obtains by taking out 3g and they reheated in small container in the ground rice after the cooking of mistake dried in drying oven.Continuous print for curve 604 reheats by food is heated to 95 DEG C perform from 50 DEG C with the firing rate of 14 DEG C per minute.Subsequently, the temperature of ground rice be maintained be in 95 DEG C 8 minutes and then ground rice be again cooled to 50 DEG C from 95 DEG C by with the cooling velocity of 14 DEG C per minute.Therefore can collect from viscograph 604, final viscosity 613, higher than peak viscosity 608, causes the large positive step back values 609 of 673RVU altogether.
Curve 605 illustrates the viscograph of the exemplary embodiment according to invention.In curve 605, depict by first by food with the firing rate of 14 DEG C per minute heating until 95 DEG C and by the viscosity of the cooked ground rice of 3 grams of reheating.Subsequently, temperature be maintained be in 95 DEG C 30 seconds and then ground rice be cooled to 50 DEG C by with the cooling velocity of 14 DEG C per minute.Apply to stir during heating period and cooling stage.This heating, temperature maintenance, cooling and agitation phases are then by repetition twice.Can collect from curve 605, between final viscosity 614 and peak viscosity 610, almost there is no difference, cause little step back values 611.
Fig. 7 illustrates the flow chart of the method for the exemplary embodiment according to invention.Method comprise by the step S1 of the starch-containing food of heating unit heats, cooled on one's own initiative by cooling unit starch-containing food step S2, stirred by agitating unit starch-containing food step S3 and by control unit based on combination temp and the step S4 stirring curve and control heating unit, cooling unit and agitating unit.Predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve, and the first agitation phases at least occurs during the first cooling stage.
Although illustrate in accompanying drawing and foregoing description and describe in detail invention, such diagram and describe and will be considered to illustrative or exemplary and be not restrictive.Invention is not limited to the disclosed embodiments.
Those skilled in the art can when putting into practice invention required for protection from the research to such as figure, from open and understand from claim of enclosing and realize other modification for the disclosed embodiments.
In the claims, vocabulary " comprises " and does not get rid of other elements or step and indefinite article "a" or "an" is not got rid of multiple.
Reference numerals list:
100 for reducing the equipment of starch retrogradation
101 starch-containing foods
102 heating units
103 cooling units
104 agitating units
105 rolling discs
106 stirring rod
107 containers
The inside of 108 containers
109 temperature sensors
110 RAPID VISCO ANALYZER
111 control units
112 memory cell
113 displays
114 control panels
115 start buttons
116 housings
117 computer-readable mediums
118 rotation directions
200 combination temps and stirring curve
201 first axles, temperature
202 second axles, the time
203 the 3rd axles, revolutions per minute
204 temperature curves
205 stir curve
206 first heating periods
207 first temperature maintenance stages
208 first cooling stages
209 second heating periods
210 second temperature maintenance stages
211 second cooling stages
212 first agitation phases
213 second agitation phases
300 combination temps and viscograph
301 first axles, viscosity
302 second axles, the time
303 the 3rd axles, temperature
304 temperature curves
305 viscographs
306 heating periods
307 temperature maintenance stages
308 cooling stages
309 gelatinization points
310 peak temperatures
311 keep intensity
312 final viscosities
313 decompose
314 back-off region
315 always retreat
400 combination temps and viscograph
401 first axles, viscosity
402 second axles, the time
403 the 3rd axles, temperature
404 temperature curves
405 viscographs
406 heating periods
407 temperature maintenance stages
408 cooling stages
409 peak viscosities
410 back-off region
411 final viscosities
500 combination temps and viscograph
501 first axles, viscosity
502 second axles, the time
503 the 3rd axles, temperature
504 temperature curves
505 viscographs
506 first heating periods
507 first temperature maintenance stages
508 first cooling stages
509 second heating periods
510 second temperature maintenance stages
511 second cooling stages
512 peak viscosities
513 back-off region
514 final viscosities
600 viscographs
601 first axles, viscosity
602 second axles, the time
603 first viscographs
604 second viscosity curves
605 the 3rd viscographs
606 peak viscosities
607 back-off region
608 peak viscosities
609 back-off region
610 peak viscosities
611 back-off region
612 final viscosities
613 final viscosities
614 final viscosities
S1 order heating unit
S2 order cooling unit
S3 order agitating unit
S4 controls heating, cooling and agitating unit
Claims (15)
1. one kind for reducing the equipment (100) of the starch retrogradation of starch-containing food (101); Described equipment comprises:
Container (107), is configured for and receives described starch-containing food;
Heating unit (102), is configured for the described starch-containing food in the described container of heating;
Cooling unit (103), is configured for the described starch-containing food cooled on one's own initiative in described container;
Agitating unit (104), is configured for the described starch-containing food stirred in described container;
Control unit (111), is configured to control described heating unit, described cooling unit and described agitating unit according to predetermined combination temp and stirring curve (200);
Wherein said predetermined combination temp comprises at least the first heating period, the first cooling stage and the first agitation phases with stirring curve; With
Wherein said first agitation phases at least occurs during described first cooling stage.
2. equipment according to claim 1, described equipment comprises further:
Memory cell (112), defines described combination temp and is stored in described memory cell with the data stirring curve;
Wherein said control unit is configured to access and is stored in described data in described memory cell and realizes described combination temp based on the data had access to and stir curve.
3. equipment according to claim 1 and 2, described equipment comprises further:
Start button (115), is configured for the activation of described equipment;
Described heating unit, described cooling unit and described agitating unit is automatically ordered to heat, cool and stir the described starch-containing food in described container based on described combination temp and stirring curve when wherein said control unit is configured to the described activation when described equipment.
4. the equipment according to any one in aforementioned claim,
Wherein said control unit be configured to heating unit described in order during described first heating period by described starch-containing food with first rate of heat addition from the first heating temperatures to the second temperature;
Wherein said control unit is configured to heating unit described in order and/or described cooling unit and the temperature of described starch-containing food is maintained during described combination temp with the first temperature maintenance stage of stirring curve and be in constant level, and the described first temperature maintenance stage aligns between described first heating period with described first cooling stage;
Wherein said control unit is configured to cooling unit described in order and on one's own initiative described starch-containing food is cooled to the 4th temperature with the first cooldown rate from the 3rd temperature during described first cooling stage;
Wherein said control unit is configured to agitating unit described in order and stirs described starch-containing food with the stir speed (S.S.) selected from the scope be limited between 60 turns and 960 turns per minute per minute during described first agitation phases;
Wherein said first temperature and described 3rd temperature are selected respectively from the scope be limited between 40 DEG C and 60 DEG C;
Wherein said second temperature and described 4th temperature are selected respectively from the scope be limited between 75 DEG C and 100 DEG C; With
Wherein said first cooldown rate and described first rate of heat addition are selected respectively from the scope be limited between 10 DEG C and 20 DEG C per minute per minute.
5. the equipment according to any one in aforementioned claim,
Wherein said predetermined combination temp comprises the second heating period, the second cooling stage and the second agitation phases with stirring curve;
Wherein said second heating period, described second cooling stage and described second agitation phases follow described first cooling stage; With
Wherein said second agitation phases at least occurs during described second cooling stage.
6. equipment according to claim 5,
Wherein said control unit be configured to heating unit described in order during described second heating period by described starch-containing food with second rate of heat addition from the 5th heating temperatures to the 6th temperature;
Wherein said control unit is configured to heating unit described in order and/or described cooling unit makes the maintenance of the temperature of described starch-containing food be in constant level during the second temperature maintenance stage, and the described second temperature maintenance stage aligns between described second heating period with described second cooling stage;
Wherein said control unit is configured to cooling unit described in order and on one's own initiative described starch-containing food is cooled to the 8th temperature with the second cooldown rate from the 7th temperature during described second cooling stage; With
Wherein said control unit is configured to agitating unit described in order and stirs described starch-containing food with the stir speed (S.S.) selected from the scope be limited between 60 turns and 960 turns per minute per minute during described second agitation phases;
Wherein said 5th temperature and described 7th temperature are selected respectively from the scope be limited between 40 DEG C and 60 DEG C;
Wherein said 6th temperature and described 8th temperature are selected respectively from the scope be limited between 75 DEG C and 100 DEG C; With
Wherein said second cooldown rate and described second rate of heat addition are selected respectively from the scope be limited between 10 DEG C and 20 DEG C per minute per minute.
7. the equipment according to any one in aforementioned claim, wherein said control unit is configured to during described combination temp with any heating period of stirring curve, activate described heater and activate described cooling device during described combination temp with any cooling stage of stirring curve.
8. the equipment according to any one in aforementioned claim,
Wherein said heating unit is selected from the group comprising electric heater unit, ray heater, induction heating apparatus, infrared heating device, micro-wave oven and their any combination;
Wherein said cooling unit is selected from the group comprising heat pump, air-cooling apparatus, peltier-element and their any combination; With
Wherein said agitating unit is selected from the group comprising stirring rod, ultrasonic transmission device and their any combination.
9. the equipment according to any one in aforementioned claim, described equipment comprises further:
Temperature sensor (109), is configured for the temperature measuring described starch-containing food;
Wherein said control unit is configured to control described heating unit, described cooling unit, described agitating unit or their any combination based on the temperature of the described starch-containing food gone out by described temperature sensor measurement.
10. the equipment according to any one in aforementioned claim, described equipment comprises further:
RAPID VISCO ANALYZER (110), is configured to the viscosity measuring described starch-containing food;
Wherein said control unit is configured to produce based on the viscosity measured by described starch-containing food or revise described combination temp and stir curve.
11. equipment according to any one in claim 2 to 14,
Wherein said memory cell comprises multiple predetermined combination temp and stirs curve;
Wherein said control unit is configured to from described memory cell, select combination temp based on user's input of the type about food and stir curve.
The method of the starch retrogradation of 12. 1 kinds of starch-containing foods of minimizing, said method comprising the steps of:
By food (S1) starch-containing described in heating unit heats;
Described starch-containing food (S2) is cooled on one's own initiative by cooling unit;
Described starch-containing food (S3) is stirred by agitating unit;
By control unit based on combination temp and heating unit, described cooling unit and described agitating unit (S4) described in stirring curve controlled;
Wherein predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve;
Wherein said first agitation phases at least occurs during described first cooling stage.
13. 1 kinds for reducing the program unit of the starch retrogradation of starch-containing food, described program unit makes described processor can perform the method comprised the following steps when being executed by a processor:
Starch-containing food described in order heating unit heats;
Order cooling unit cools described starch-containing food on one's own initiative;
Order agitating unit stirs described starch-containing food;
Cause control unit based on combination temp and heating unit, described cooling unit and described agitating unit described in stirring curve controlled;
Wherein predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve;
Wherein said first agitation phases at least occurs during described first cooling stage.
14. 1 kinds of computer-readable mediums, the program unit for the starch retrogradation reducing starch-containing food is stored in it, and described program unit makes described processor can perform the method comprised the following steps when being executed by a processor:
Starch-containing food described in order heating unit heats;
Order cooling unit cools described starch-containing food on one's own initiative;
Order agitating unit stirs described starch-containing food;
Cause control unit based on combination temp and heating unit, described cooling unit and described agitating unit described in stirring curve controlled;
Wherein predetermined combination temp comprises the first heating period, the first cooling stage and the first agitation phases with stirring curve;
Wherein said first agitation phases at least occurs during described first cooling stage.
15. 1 kinds comprise the equipment of container, heating unit, cooling unit and agitating unit for controlled and automatically reduce the use of the starch retrogradation of starch-containing food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201480046970.3A CN105491926A (en) | 2013-09-25 | 2014-09-23 | Apparatus and method for reducing starch retrogradation of starch-containing food |
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNPCT/CN2013/001138 | 2013-09-25 | ||
| CN2013001138 | 2013-09-25 | ||
| EP13191145 | 2013-10-31 | ||
| EP13191145.5 | 2013-10-31 | ||
| CN201480046970.3A CN105491926A (en) | 2013-09-25 | 2014-09-23 | Apparatus and method for reducing starch retrogradation of starch-containing food |
| PCT/IB2014/064750 WO2015044858A1 (en) | 2013-09-25 | 2014-09-23 | Apparatus and method for reducing starch retrogradation of starch-containing food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105491926A true CN105491926A (en) | 2016-04-13 |
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| CN201480046970.3A Pending CN105491926A (en) | 2013-09-25 | 2014-09-23 | Apparatus and method for reducing starch retrogradation of starch-containing food |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6099816B2 (en) |
| KR (1) | KR101768854B1 (en) |
| CN (1) | CN105491926A (en) |
| WO (1) | WO2015044858A1 (en) |
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| WO2020018632A1 (en) | 2018-07-20 | 2020-01-23 | Walmart Apollo, Llc | Systems and methods for utilizing a sonication probe to cook rice |
| EP3632272A1 (en) * | 2018-10-01 | 2020-04-08 | Koninklijke Philips N.V. | Rice cooker and rice cooking method |
| ES2752975A1 (en) * | 2018-10-05 | 2020-04-06 | Bsh Electrodomesticos Espana Sa | Home Appliance System (Machine-translation by Google Translate, not legally binding) |
| KR102280158B1 (en) | 2019-06-03 | 2021-07-21 | 인제대학교 산학협력단 | Smart system agitator |
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2014
- 2014-09-23 JP JP2016515951A patent/JP6099816B2/en not_active Expired - Fee Related
- 2014-09-23 KR KR1020167008533A patent/KR101768854B1/en active IP Right Grant
- 2014-09-23 WO PCT/IB2014/064750 patent/WO2015044858A1/en active Application Filing
- 2014-09-23 CN CN201480046970.3A patent/CN105491926A/en active Pending
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| US20060188638A1 (en) * | 2005-02-18 | 2006-08-24 | Joseph Ponnattu K | Fabricated food product made from fresh potato mash |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP2016531548A (en) | 2016-10-13 |
| WO2015044858A1 (en) | 2015-04-02 |
| JP6099816B2 (en) | 2017-03-22 |
| KR20160043122A (en) | 2016-04-20 |
| KR101768854B1 (en) | 2017-08-17 |
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