公开(公告)号：EP0296039A3

公开(公告)日：1991-01-30

申请号：EP88401436.6

申请日：1988-06-10

申请人： NABISCO, INC.

发明人： Fazzolare, Richard D. ,  Szwerc, Jospeh A. ,  van Lengerich, Bernhard ,  Leschke, Rudolph J.

IPC分类号： A23L1/164 ,  A23L1/216

CPC分类号： A23L19/19 ,  A23L7/117 ,  A23L7/13 ,  A23L19/11 ,  Y10S426/808

摘要： The application concerns a method for making a baked starch snack food comprising :
(a) mixing at least one ingredient having starch with water to form a composition, (b) heating said composition while continuously mixing for a sufficient amount of time for said composition to form a machinable dough-­like consistency, (c) extruding the heated composition to obtain an extrudate having a moisture content of from about 25% to about 60% by weight, based upon the weight of the extrudate, (d) forming the extruded composition into a sheet, (e) folding the sheet upon itself to form a laminate, (f) reducing the thickness of the laminate, (g) cutting the laminate into pieces, and (h) baking said pieces to obtain a chip-like texture.

公开(公告)号：EP0296039B1

公开(公告)日：1993-09-22

申请号：EP88401436.6

申请日：1988-06-10

申请人： NABISCO, INC.

发明人： Fazzolare, Richard D. ,  Szwerc, Jospeh A. ,  van Lengerich, Bernhard ,  Leschke, Rudolph J.

IPC分类号： A23L1/164 ,  A23L1/216

CPC分类号： A23L19/19 ,  A23L7/117 ,  A23L7/13 ,  A23L19/11 ,  Y10S426/808

公开(公告)号：EP0296039A2

公开(公告)日：1988-12-21

申请号：EP88401436.6

申请日：1988-06-10

申请人： NABISCO, INC.

发明人： Fazzolare, Richard D. ,  Szwerc, Jospeh A. ,  van Lengerich, Bernhard ,  Leschke, Rudolph J.

IPC分类号： A23L1/164 ,  A23L1/216

CPC分类号： A23L19/19 ,  A23L7/117 ,  A23L7/13 ,  A23L19/11 ,  Y10S426/808

摘要： The application concerns a method for making a baked starch snack food comprising :

(a) mixing at least one ingredient having starch with water to form a composition,
(b) heating said composition while continuously mixing for a sufficient amount of time for said composition to form a machinable dough-­like consistency,
(c) extruding the heated composition to obtain an extrudate having a moisture content of from about 25% to about 60% by weight, based upon the weight of the extrudate,
(d) forming the extruded composition into a sheet,
(e) folding the sheet upon itself to form a laminate,
(f) reducing the thickness of the laminate,
(g) cutting the laminate into pieces, and
(h) baking said pieces to obtain a chip-like texture.

摘要翻译： 该应用涉及一种制备焙烤淀粉快餐食品的方法，包括：（a）将至少一种具有淀粉的成分与水混合以形成组合物，（b）将所述组合物加热至足以将所述组合物充分的时间 形成可机加工的面团状稠度，（c）挤出加热的组合物以获得基于挤出物的重量，含水量为约25重量％至约60重量％的挤出物，（d）形成挤出组合物 （e）将片材折叠在其上以形成层压体，（f）减小层压体的厚度，（g）将层压体切割成片，和（h）烘烤所述片以获得片状纹理 。 Ť