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公开(公告)号：EP0184964A2
公开(公告)日：1986-06-18
申请号：EP85402476.7
申请日：1985-12-12
申请人： NABISCO BRANDS, Inc.
CPC分类号： A23L19/19 , A23L7/117 , A23L7/13 , A23L19/11 , Y10S426/808
摘要： The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredients having starch. The ingredient having starch and the water comprises substantially all of the ingredients of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160°F and preferably 200°F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
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公开(公告)号：EP0184964A3
公开(公告)日：1988-03-30
申请号：EP85402476
申请日：1985-12-12
申请人： NABISCO BRANDS, Inc.
IPC分类号： A23L01/217 , A23L01/164
CPC分类号： A23L19/19 , A23L7/117 , A23L7/13 , A23L19/11 , Y10S426/808
摘要： The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredients having starch. The ingredient having starch and the water comprises substantially all of the ingredients of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160°F and preferably 200°F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
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公开(公告)号：EP0184964B1
公开(公告)日：1991-05-15
申请号：EP85402476.7
申请日：1985-12-12
申请人： NABISCO BRANDS, Inc.
CPC分类号： A23L19/19 , A23L7/117 , A23L7/13 , A23L19/11 , Y10S426/808
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公开(公告)号：EP0169088A2
公开(公告)日：1986-01-22
申请号：EP85400944.6
申请日：1985-05-14
申请人： NABISCO BRANDS, Inc.
IPC分类号： A21D2/36
摘要： The invention discloses a baked dough product in which stabilized nuts or seeds have been incorporated into the dough prior to shaping and baking of the dough into a final product. The use of stabilized sunflower seeds in cracker dough is specifically addressed. Stabilized nuts and seeds are those which have been partially defatted and then impregnated with a more stable oil.
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公开(公告)号：EP0358455A2
公开(公告)日：1990-03-14
申请号：EP89308976.3
申请日：1989-09-05
申请人： NABISCO BRANDS, INC.
CPC分类号： A21D8/042 , A21D13/19 , A21D13/32 , Y10S426/808
摘要： Crackers having a hollow interior and capable of being filled can be formed from a particular cracker dough. This cracker dough will contain a lower sugar content and shortening content than cookie or biscuit doughs. In order for the cracker dough to be used to form a hollow cracker, the dough must undergo treatment with proteolytic enzymes so as to selectively sever certain peptide linkages in the dough. This permits a hollow core to be formed upon the baking of the cracker rather than a cellular core. The hollow core of the cracker is filled using conventional needle injection techniques.
摘要翻译： 具有中空的内部并且能够被填充的饼干可以由特定的饼干面团形成。 与饼干或饼干面团相比，这种饼干面团含有较低的糖分含量和缩短含量。 为了使饼干面团形成中空的裂解器，生面团必须经过蛋白水解酶的处理，以选择性地切割生面团中的某些肽键。 这允许在烘烤饼干而不是蜂窝状核心时形成中空芯。 使用常规针头注射技术填充裂解器的中空芯。
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公开(公告)号：EP0169088A3
公开(公告)日：1987-10-28
申请号：EP85400944
申请日：1985-05-14
申请人： NABISCO BRANDS, Inc.
IPC分类号： A21D02/36
摘要： The invention discloses a baked dough product in which stabilized nuts or seeds have been incorporated into the dough prior to shaping and baking of the dough into a final product. The use of stabilized sunflower seeds in cracker dough is specifically addressed. Stabilized nuts and seeds are those which have been partially defatted and then impregnated with a more stable oil.
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