摘要:
A cooked composition of glycerine and hydrogenated starch hydrolysate having a moisture content of 10 ± 6% (W/W). Said composition can be used as a stabilizer for L-aspartic acid sweetening agent in comestibles.
摘要:
Corn kernels packaged within an elongate bag (10) can be popped with microwaves and served in the bag. During popping, part of the bag's longitudinally-extending back seal opens and permits vapors to vent from the bag. After the kernels are popped, the back seal (28) is fully opened to transform the bag (10) into a serving bowl having an opening defined by the edges of bag material previously forming the back seal (28). The bag (10) is made from a laminate of two paper layers (38,40) with a susceptor (36) between the two paper layers (38,40) at a location where the bag (10) will contact the floor of the microwave oven. Alternatively, instead of using two layers of paper, a single layer of paper surrounding a layer of polymeric barrier material can be employed. The back seal (28) is formed from side edges of a web (30,32) of the laminate either by bonding the inner layers of the web edges together or by bonding the inner layer of one web edge to the outer layer of the other web edge. If the innermost layer of the bag is made of a polymeric barrier material, the back seal can be formed by pressing the web edges together under heat and pressure. If the innermost layer is paper, an adhesive must be applied to the web edges before they are pressed together, usually at elevated temperatures. A method of preparing the package of corn kernels is also disclosed.
摘要:
A dry particulate mix comprised of a sugar component consisting solely or essentially of granular sucrose, a starch component, acidulants and additional minor amounts of appropriate flavorants, colorants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, get formation and gelstrength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.
摘要:
Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.
摘要:
Improved storage stable flavor chips and methods of making and using same are disclosed, said chips comprising sugar, fat, flavoring and a softening fat such as dairy butterfat. When said softening fat-containing chips are incorporated into baked goods such as cookies, they attain and maintain an increased degree of softness in comparison to conventionally formulated flavor chips.
摘要:
Appareil et procédé ayant pour objet d'enduire uniformément des morceaux de denrées alimentaires avec une composition visqueuse contenant des particules; l'enduit, une huile aromatisée contenant des épices par exemple, est introduit dans un réservoir rotatif clos ayant la forme d'un cône tronqué (6) placé dans un récipient (1) comportant une série de dentelures sur son bord supérieur (7). L'enduit est pulvérisé vers la périphérie par la force centrifuge et passe par les dentelures, qui servent à réduire la taille des particules d'enduit. L'enduit pulvérisé sort du récipient (1) et se dépose sur les morceaux de denrées alimentaires, lorsque celles-ci sont évacuées du récipient (1).