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353 条记录 (耗时 0.016 秒)

    Egg product and process
    61.
    发明公开
    Egg product and process 失效
    蛋产品和工艺。

    公开(公告)号：EP0103427A2

    公开(公告)日：1984-03-21

    申请号：EP83304841.6

    申请日：1983-08-22

    申请人： NABISCO BRANDS, Inc.

    发明人： Rapp, Harold ,  Dockendorf, William G.

    IPC分类号： A23L1/32 ,  A23B5/04

    CPC分类号： A23B5/04 ,  A23B5/06 ,  A23L15/10 ,  A23L15/20

    摘要： Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the discrete pieces of egg include from about 0.5 to about 4.0% of water-binding carbohydrates including cold-water-insoluble starch and hydrophilic colloids to obtain freeze-thaw stability. The use of cold-water-insoluble starch, and the addition of the hydrophilic colloids in a blend with a vegetable oil, are helpful in obtaining good mixing without excessive shear. The egg mixture is cooked, diced and coated with a binder. Preferably, the binder is added in two portions, one dry and one liquid. The dry portion preferably employs cold-water-soluble gelatin which provides structural integrity during forming but is liquid at serving temperature, thereby adding juiciness and enhancing flavor release. The products are batter dipped and preferably breaded, and are preferably prepared for serving by deep fat frying.

    Low-fat spread and process for preparing it
    63.
    发明公开
    Low-fat spread and process for preparing it 失效
    Fettarmer Brotaufstrich und Verfahren zu seiner Herstellung。

    公开(公告)号：EP0098174A1

    公开(公告)日：1984-01-11

    申请号：EP83303808.6

    申请日：1983-06-30

    申请人： NABISCO BRANDS, Inc.

    发明人： Ward, John

    IPC分类号： A23D3/00 ,  C11C3/10 ,  A23D3/02

    CPC分类号： A23D7/015

    摘要： Disclosed are a low-fat spread, preferably butter flavored, and a process for preparing it. The spread is a water-in-oil emulsion of relatively low calorie content due to a restricted fat content of from 30 to 70%, preferably 30 to 50%. The fat phase of the emulsion comprises a blend of a liquid oil with a hardstock, and the blend comprises from 10 to 30% of the fatting acids as C10, C12, C14 and C16 fatty acids and these fatty acids are predominantly in the trisaturated glyceride form. The hardstock is preferably a randomly interesterified mixture of a saturated lauric acid fat and a saturated palm fat or beef fat. The water is dispersed within the fat to a size which will permit cooling to a degree effective to achieve significant beta-prime crystal form. Preferably, the water globules will be reduced to about one micron in diameter, and the solid fat will be substantially completely in the beta-prime form.

    摘要翻译： 披露的是低脂肪传播，优选黄油味，以及其制备方法。 由于限制脂肪含量为30至70％，优选为30至50％，所述涂抹是相对低卡路里含量的油包水乳液。 乳液的脂肪相包括液体油与硬料的共混物，共混物包含10-30％的脂肪酸​​作为C10，C12，C14和C16脂肪酸，这些脂肪酸主要在三饱和甘油酯中 形成。 硬骨料优选是饱和的月桂酸脂肪和饱和的棕榈脂肪或牛肉脂肪的随机酯交换的混合物。 水分散在脂肪中，使其冷却至一定程度，以达到明显的β型晶体形式。 优选地，水珠的直径将减小到约1微米，而固体脂肪将基本上完全呈β形式。

    Composition comestible gélifiée de consistance ferme pour produit de boulangerie à conservation prolongée et procédé pour sa fabrication
    65.
    发明公开
    Composition comestible gélifiée de consistance ferme pour produit de boulangerie à conservation prolongée et procédé pour sa fabrication 失效
    的用于长期保存和它们的制备方法的焙烤产品固体稠度可食用胶状组合物。

    公开(公告)号：EP0072758A1

    公开(公告)日：1983-02-23

    申请号：EP82401534.1

    申请日：1982-08-13

    申请人： NABISCO BRANDS, Inc.

    发明人： Vanderveer, Fred ,  Knipper, Aloysius J. ,  Straka, Robert ,  Squicciarini, Alex J.

    IPC分类号： A23L1/04 ,  A21D13/08

    CPC分类号： A21D2/18 ,  A21D2/183 ,  A21D13/80 ,  A23L29/256 ,  A23L29/30

    摘要： Des galettes, des biscuits ou autres gâteaux sont produits à partir d'une pâte formulée et préparée spécialement et cuite ensuite pour réaliser lesdits produits comestibles de consistance tendre qui conservent leur fraicheur, leur humidité et leur consistance tendre pendant une durée prolongée. Un gel de consistance ferme formé d'un liquide visqueux, par exemple un sirop de mais, une gomme, par exemple une gomme alginate, un agent humidifiant dispersant pour la gomme, par exemple de la glycérine, une source calcium pour gélifier la gomme et un agent humidifiant et dispersant pour la gomme par exemple du propylène glycol est incorporé dans la pâte avant la cuisson.

    摘要翻译： 软饼干，饼干，零食之类的，是从专门配制和准备生面团。 柔软的食用产品保持其新鲜出炉，润泽，质地鲜嫩的时间过长。 甲坚固的凝胶，能够被接地，从形成：a）一种粘性液体，E. G.，玉米糖浆，b）一种胶，E. G.，藻胶，c）中，以任选的湿润剂和分散剂的胶。 E. G.，甘油，d）对于胶凝胶钙离子源;以及e）在任选的湿润剂和分散剂的钙离子源，E. G.，丙二醇，使用高剪切混合。 研磨凝胶被并入饼干面团或其他前烘烤。

    PRODUCTION OF COOKIES WITH EXTRUSION AND POST EXTRUSION BAKING
    66.
    发明公开
    PRODUCTION OF COOKIES WITH EXTRUSION AND POST EXTRUSION BAKING 失效
    生产咖啡与挤出和挤压烘烤

    公开(公告)号：EP0476001A4

    公开(公告)日：1992-11-04

    申请号：EP90908878

    申请日：1990-06-07

    申请人： NABISCO BRANDS, INC.

    发明人： VAN LENGERICH, BERNHARD ,  WARREN, CATHRYN, CLARK

    IPC分类号： A21C3/04 ,  A21C11/16 ,  A21D8/02 ,  A21D8/00

    CPC分类号： A21D8/02 ,  A21C3/04 ,  A21C11/163 ,  B65G2201/0205

    摘要： The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity. The extruder (10) is divided into a blending zone, a heat treatment zone, a conveyance zone and a mixing zone. The ingredients comprising flour and oil fed through the first dry ingredient feed port (30) and first liquid port (32) are thoroughly mixed and heat treated by overall conveying, churning and mixing action of the screws connected to motor (28) within the barrel. Upstream other drying ingredients such as crystalline sugar and leavening agents are fed into port (31) and water at port (33) which are further mixed. A partially baked and uniformly mixed, homogeneous cookie dough-like mass is then extruded from the extrusion die plate (79). The dough-like mixture is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection, frying, or a combination thereof.

    A method to make icing using a controlled multizone cooling and mixing machine
    70.
    发明公开
    A method to make icing using a controlled multizone cooling and mixing machine 失效
    一种使用控制的多功能冷却和混合机制造方法

    公开(公告)号：EP0210905A3

    公开(公告)日：1989-11-29

    申请号：EP86401503.7

    申请日：1986-07-04

    申请人： NABISCO BRANDS, INC.

    发明人： Pinto, Albert Anthony ,  Dartey, Clemence Kumah

    IPC分类号： A23G1/18 ,  A23G3/02 ,  A23G3/00 ,  A23G1/00

    CPC分类号： B01F15/06 ,  A23G3/0221 ,  A23G3/0226 ,  A23G3/343 ,  A23G2200/00

    摘要： The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine (4) has a plurality of independently controlled temperature zones. The icing slurry is mixed and propelled through these temperature zones by a plurality of blades (5) attached to a rotor. The mixing machine has cooling plates between the blades. The cooling plates congeal the icing as it is being mixed. The icing is also aerated during this process by aeration nozzles (18). This process produces an icing having small beta prime fat crystals which allow the icing to "set-up" rapidly. This invention also includes the product of the process.

    摘要翻译： 本发明是利用改性巧克力混合机进行结冰的方法。 制备由脂肪和糖的混合物制成的结冰浆料并泵入混合机中。 混合机具有多个独立控制的温度区域。 结冰浆料通过连接到转子的多个叶片混合并推进这些温度区域。 混合机在叶片之间具有冷却板。 冷却板在混合时凝结结冰。 在这个过程中，结冰也是充气的。 该过程产生具有小β原子脂肪晶体的结冰，其允许结冰快速“安置”。 本发明还包括该方法的产物。