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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.
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.
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2.发明公开COOKIE PRODUCTION WITH EXTRUSION HEAT TREATMENT AND POST EXTRUSION MIXING AND BAKING 失效COOKIE生产与挤压热处理和挤压混合和烘烤
公开(公告)号：EP0476073A4
公开(公告)日：1992-11-04
申请号：EP90914863
申请日：1990-06-07
申请人： NABISCO BRANDS, INC.
CPC分类号： A21C1/065 , A21B5/00 , A21C1/006 , A21C11/20 , A21D8/02 , B01F7/00416 , B01F7/02 , B65G2201/0205
摘要： The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor development. The heat treated mass produced in the cooker extruder is admixed with ingredients comprising water in a post extrusion mixer. The dough-like mixture produced in the post extrusion mixer is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, frying, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12 % by weight to about 40 % by weight, preferably from about 20 % by weight to about30 % by weight, based upon the weight of the dough-like mixture. Separation of oil from the remaining mass and extruder surging and starch gelatinization are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil after and during substantial cooling of the heat-treated ingredients. The extruder and post extrusion mixer are operated at low pressures, generally less than about 20 bars absolute, preferably less than about 10 bars absolute. The relative amount of solid, crystalline or granulated sugar, such as sucrose, subjected to the heat treatment may be used to control the tenderness and crunchiness of the final product.
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