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71 条记录 (耗时 0.018 秒)

    Puffed cereal cake and device for manufacturing it
    4.
    发明公开
    Puffed cereal cake and device for manufacturing it 审中-公开
    Gepuffte Getreidekuchen和Verfahren zu ihrer Herstellung

    公开(公告)号：EP1066760A3

    公开(公告)日：2003-06-11

    申请号：EP00305735.3

    申请日：2000-07-07

    申请人： Enseki Aojiru Co., Ltd.

    发明人： Takaoka, Terumi

    IPC分类号： A23L1/18 ,  A23P1/10 ,  A23L1/164

    CPC分类号： A23L7/20 ,  A23L7/126 ,  A23L7/152 ,  A23L7/178 ,  A23P30/36

    摘要： Germinating cereal (A) in a hopper (9) is dispensed by a slider (14) reciprocated by a pinion (13) and rack (12) and dispensed into cavities defined by a downwardly displaced inner part (19) of a lower mould assembly (11) also including an outer part (18). The slider is retracted for recharging cavities (14a) therein with further cereal (A) and to permit downwardly protruding parts (10a) of an upper mould part (10) to be lowered towards the lower mould assembly thus pressing the cereal therein. Mould parts are displaced by upper and lower mould cylinders (26, 27) and heated by heaters (17, 22). As the further cereal is delivered to the mould parts (10, 11) a pushing part (15) of the slider (14) displaces formed cereal cakes down a chute (28) into a cake receiving region of the device. The device is mounted on wheels and suitable for use in department stores, outdoor venues etc.

    摘要翻译： 通过由小齿轮（13）和齿条（12）往复运动的滑块（14）来分配料斗（9）中的发芽谷物（A），并被分配到由下模具组件的向下移动的内部部分（19）限定的空腔中 （11）还包括外部部件（18）。 滑块被缩回，用于向其中再加入谷物（A）并使上模具部件（10）的向下突出的部分（10a）向下模具组件下降，从而将谷物压在其中。 模具部件被上下模具缸（26,27）移位，并被加热器（17,22）加热。 当另外的谷物被递送到模具部件（10,11）时，滑块（14）的推动部分（15）将形成的谷物蛋糕沿着滑槽（28）移动到装置的蛋糕容纳区域中。 该装置安装在车轮上，适用于百货公司，户外场所等。

    Puffed food starch products and method for making the same
    5.
    发明公开
    Puffed food starch products and method for making the same 审中-公开
    Gepufftes Nahrungsmittel ausStärkeund Verfahren zu dessen Herstellung

    公开(公告)号：EP1132013A2

    公开(公告)日：2001-09-12

    申请号：EP01113550.6

    申请日：2000-03-29

    申请人： THE QUAKER OATS COMPANY

    发明人： Malfait, Jacque L.

    IPC分类号： A23P1/14 ,  A23L1/18

    CPC分类号： A23L7/178 ,  A23L7/126 ,  A23L7/135 ,  A23L7/165 ,  A23P30/10 ,  A23P30/36 ,  Y10S426/808

    摘要： The present invention includes puffed-food starch material snack, in particular starch material from grains or pelletized partially gelatinized food starch material. The puffed-food starch products and methods described result in an improved crispy texture and a more aesthetic appearance. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye.
    According to a method of making the puffed food starch material products of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. Where the food starch material comprises partially gelatinized starch pellets the expanding food starch material may be constrained in its expansion or unconstrained in at least a first dimension. Where the starch material comprises whole kernels of grain the expansion is contrained in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.

    摘要翻译： 本发明包括膨化食品淀粉材料小吃，特别是来自颗粒的淀粉材料或颗粒化的部分糊化食品淀粉材料。 所述膨化食品淀粉产品和方法导致改善的酥脆质感和更美观的外观。 一般来说，产品是由食品淀粉材料制成的小吃片，蛋糕，饼干等。 优选地，淀粉材料主要以谷物颗粒的单个颗粒或颗粒的形式提供。 一定数量的谷物以对口和眼睛形成相当脆弱，轻盈和独特质感的小吃产品的方式进行膨化（膨化）。 根据本发明的膨化食品淀粉材料制品的制造方法，提供具有内表面和室容积的膨化室。 将大量的食物淀粉材料放入膨化室中。 使大量的食物淀粉材料容积膨胀。 当食品淀粉材料包含部分糊化的淀粉颗粒时，膨胀的食品淀粉材料可以被限制在其膨胀中或至少在第一维度上不受约束。 当淀粉材料包含整粒颗粒时，膨胀至少在第一维度上，同时允许在至少第二维度上膨胀体积量。

    Vorrichtung zum Puffen von teilchenförmigem Gut
    6.
    发明公开
    Vorrichtung zum Puffen von teilchenförmigem Gut 审中-公开
    设备膨化颗粒良好

    公开(公告)号：EP0937414A3

    公开(公告)日：2000-10-18

    申请号：EP99102255.9

    申请日：1999-02-05

    申请人： Bichsel, Rudolf

    发明人： Bichsel, Rudolf

    IPC分类号： A23P1/14 ,  A23L1/18

    CPC分类号： A23L7/178 ,  A23P30/36

    摘要： Eine Vorrichtung (50) zum Puffen von teilchenförmigem Gut, insbesondere von Getreide und Hülsenfrüchten, weist einen Puffing-Reaktor (54) auf, in dem das Gut mit Druck und Temperatur beaufschlagbar ist, ferner ist ein Öffnungsmechanismus (60) zum raschen Öffnen des Austragendes (58) des Puffing-Reaktors (54) vorgesehen, wobei das Austragende (58) mit einer Expansionskammer (14) in Verbindung steht. Zur Reduzierung der Bulkigkeit der Expansionskammer wird vorgeschlagen, daß diese einen ersten, sehr schlanken, etwa rohrförmigen Abschnitt (68) aufweist, dessen Länge und dessen Durchmesser so bemessen sind, daß sich darin ein laminarer Gutkegelstrom (78) des aus dem Austragende (58) ausschießenden Gutstromes (76) entwickeln kann, daß spätestens in dem Bereich, in dem der laminare Gutkegelstrom (78) in eine turbulente Strömung (80) übergeht, der rohrförmige Abschnitt (68) in einen volumengroßen Behälter (18) mündet, der eine Druckentspannung auf Normaldruck ermöglicht.

    Process for coating a snack product with a heat-sensitive material and with a protective coating, and the product thereof
    8.
    发明公开
    Process for coating a snack product with a heat-sensitive material and with a protective coating, and the product thereof 失效
    与热敏感物质和用保护层涂覆小吃的方法，其后制造的产品

    公开(公告)号：EP0861603A2

    公开(公告)日：1998-09-02

    申请号：EP98301414.3

    申请日：1998-02-26

    申请人： THE QUAKER OATS COMPANY

    发明人： Wu, Rei-Young Amos

    IPC分类号： A23P1/08 ,  A23L1/164

    CPC分类号： A23L7/178 ,  A23L7/122 ,  A23L7/126 ,  A23P20/10 ,  A23P20/12

    摘要： A method for preparing a hand-held snack item comprises: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35°C to about 350°C for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35°C to about 350°C for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact. The present invention further relates to a hand-held snack item prepared by such method.

    摘要翻译： 一种制备手持式点心产品的方法包括：（a）将第一食用，热敏感的食品材料在初始FORMED手持式食品项目，从而形成一个初步的经涂覆的手持式食品项目; （B）将第二食用食品涂层材料到所述初步涂覆手持食品项目，由此形成二次涂敷的手持式食品项目，worin所述第二可食用的食品材料被施加到所述初步涂覆手持食品项目中搜索 以基本上完​​全呼叫涂层的方式。所述第一食用，热敏感的食品材料，和worin所述第二可食用的食品材料是从其具有足够的物理特性作为用于所述第一食用，热敏感的食品材料的保护性介质中的材料中选择 当所述二次涂覆的手持式食品经受温度在从约35℃的范围内，以约350℃下，在从约10小时的范围内的一段时间内至约30秒; 和（c）使所述二次涂覆的手持式食品项目用于在从约10小时的范围内的一段时间在从约35℃至约350℃的范围内的温度至约30秒，从而产生 最后，涂覆手持零食产品worin所述第一食用，热敏感的食品材料是基本上完整的。 本发明进一步涉及通过搜索方法制备的手持式小吃产品。