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公开(公告)号：EP0124996A3
公开(公告)日：1987-07-29
申请号：EP84302166
申请日：1984-03-29
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert
IPC分类号： A21D02/08 , A21D02/14 , A21D02/36 , A23L01/221
摘要： A lump free rye flavoring comprising approximately 40-90% by weight of rye flour, 4-15% liquid acid flavorings and 8-45% of dry flavourings by weight to yield 100% of the rye flour is made by premixing some or all the rye flour and dry flavorings; preblending the liquid acid flavorings; spraying the blended liquid acid flavorings into the dry components to form an aggregate; and optionally coarse grinding the aggregate through a 1/8 inch screen while simultaneously dusting the ground aggregate with the remaining rye flour. The aggregate or ground aggregate is then permitted to set until a non-rubbery consistency results; and grinding the resultant composition into a powder and mixing the resultant composition to achieve uniform lump free rye flavoring. Use of the rye flavoring in a bread mix is also disclosed.
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公开(公告)号：EP0152347A2
公开(公告)日：1985-08-21
申请号：EP85400193.0
申请日：1985-02-05
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert , Spanier, Henry C. , Roe, James
CPC分类号： A23K40/20 , A23K20/147 , A23K40/25 , A23K50/42 , A23L15/35 , Y10S426/805
摘要： An egg treat has the general shape of a slice of a hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour and any type of nutritious meal, including meat meal, fish meal, oatmeal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals may be included. The treat is hard and helps to clean a pet's teeth and gums, and provides chewing exercise for a pet. The treat preferably has an appearance simulating the yolk color and the shape of a hard-boiled egg. and has a larger shaped base portion having a light coloring to simulate the egg white portion of a hard-boiled egg.
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公开(公告)号：EP0141754A2
公开(公告)日：1985-05-15
申请号：EP84402222.8
申请日：1984-11-06
申请人： NABISCO BRANDS, Inc.
CPC分类号： A21D10/005 , A21D2/18 , A21D2/265 , A21D13/02
摘要： A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, a flour of high vital gluten content and a carbohydrate mixture of dextrose and sucrose in the proper proportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.
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公开(公告)号：EP0124996A2
公开(公告)日：1984-11-14
申请号：EP84302166.8
申请日：1984-03-29
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert
摘要： A lump free rye flavoring comprising approximately 40-90% by weight of rye flour, 4-15% liquid acid flavorings and 8-45% of dry flavourings by weight to yield 100% of the rye flour is made by premixing some or all the rye flour and dry flavorings; preblending the liquid acid flavorings; spraying the blended liquid acid flavorings into the dry components to form an aggregate; and optionally coarse grinding the aggregate through a 1/8 inch screen while simultaneously dusting the ground aggregate with the remaining rye flour. The aggregate or ground aggregate is then permitted to set until a non-rubbery consistency results; and grinding the resultant composition into a powder and mixing the resultant composition to achieve uniform lump free rye flavoring. Use of the rye flavoring in a bread mix is also disclosed.
摘要翻译： 包含约40-90重量％黑麦粉，4-15重量％液体酸性调味剂和8-45重量％干燥调味料以产生100重量％黑麦粉的无块黑麦调味剂是通过将一些或全部 黑麦面粉和干香料; 将液体酸调味剂预混合; 将掺合的液体酸性调味剂喷入干组分以形成聚集体; 并且任选地通过1/8英寸的筛网粗磨集料，同时用剩余的黑麦粉粉碎研磨的集料。 然后允许集料或者地面集料直到非橡胶稠度产生; 并将所得组合物研磨成粉末并混合所得组合物以实现均匀无块的黑麦调味。 还公开了在面包混合物中使用黑麦调味剂。
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公开(公告)号：EP0141754A3
公开(公告)日：1987-08-12
申请号：EP84402222
申请日：1984-11-06
申请人： NABISCO BRANDS, Inc.
CPC分类号： A21D10/005 , A21D2/18 , A21D2/265 , A21D13/02
摘要： A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, a flour of high vital gluten content and a carbohydrate mixture of dextrose and sucrose in the proper proportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.
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公开(公告)号：EP0152347A3
公开(公告)日：1987-06-16
申请号：EP85400193
申请日：1985-02-05
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert , Spanier, Henry C. , Roe, James
CPC分类号： A23K40/20 , A23K20/147 , A23K40/25 , A23K50/42 , A23L15/35 , Y10S426/805
摘要： An egg treat has the general shape of a slice of a hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour and any type of nutritious meal, including meat meal, fish meal, oatmeal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals may be included. The treat is hard and helps to clean a pet's teeth and gums, and provides chewing exercise for a pet. The treat preferably has an appearance simulating the yolk color and the shape of a hard-boiled egg. and has a larger shaped base portion having a light coloring to simulate the egg white portion of a hard-boiled egg.
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公开(公告)号：EP0203839A1
公开(公告)日：1986-12-03
申请号：EP86400963.4
申请日：1986-05-02
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert , Spanier, Henry C.
CPC分类号： A23B7/0053 , A23B7/0205 , A23L19/03
摘要： @ Process for treating relatively light-colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves steaming domestic dates at a temperature of at least 175 ° and for a period of time which is sufficient to darken the domestic dates throughout to substantially the same darkness as that of imported dates. The steamed domestic dates are then dried to provide shelf-stable, treated dates. At no time before or during the process is a liquefied composition containing water and an effective amount of at least one saccharide sugar sweetening agent applied to or contacted with the domestic dates. The size and shape of the shelf-stable, treated dates are substantially the same as the size and shape of the starting domestic dates. Domestic dates are generally of the sucrose-type dates, whereas the imported dates are generally of the inverted-sugar type dates.
摘要翻译： 用于处理在国内生长的相对浅色日期的方法，以赋予中东地区进口日期相对较暗的外观，风味，柔软的耐嚼纹理和货架稳定性。 这个过程涉及到蒸汽温度至少为175°F的国内日期，这一段时间足以使国内日期变暗到与进口日期大致相同的黑暗。 然后将蒸熟的国内日期干燥以提供货架稳定的处理日期。 在此过程之前或期间，任何时候都是含有水和有效量的至少一种糖糖甜味剂的液化组合物，适用于或与国内日期接触。 货架稳定的处理日期的大小和形状与起始国内日期的大小和分数基本相同。 国内日期一般为蔗糖型，而进口日期一般为倒糖型。
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8.发明公开
公开(公告)号：EP0109318A3
公开(公告)日：1986-02-26
申请号：EP83401940
申请日：1983-10-04
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert , Knipper, Aloysius
IPC分类号： A23L01/10 , A23L01/20 , A23L01/164 , A21D13/08
摘要： Suivant ce procédé, (a) on fait cuire des particules d'avoi ne, ou de gruau d'avoine, éventuellement additionnés de grains d'autres céréales, sous pression en au moins deux phases, la quantité d'eau dans chaque phase étant limitée afin d'éviter une extraction notable des gommes et des amidons solubles dans l'eau vers la surface des particules d'avoine, (b) on refroi dit et on sèche superficiellement les particules d'avoine cuites afin de produire des particules discrètes d'avoine libres de s'écouler individuellement, (c) on forme les particules d'avoine refroidies séchées superficiellement en brins, la quantité d'eau ajoutée dans la première phase de cuisson étant limitée pour obtenir une teneur en humidité des particules d'avoine com prise dans une plage d'environ 15% à 25% en poids, la quan tité d'eau ajoutée dans la seconde phase de la cuisson sous pression étant limitée pour obtenir une teneur en humidité com prise dans une plage d'environ 40% à environ 50% en poids, on dépose les brins en couches pour les couper et former des biscuits qui sont ensuite cuits.
摘要翻译： 根据该方法，（a）燕麦或燕麦片可能加入其他谷物的颗粒至少在两个阶段进行加压烹饪，每相中的水量受到限制以防止过度提取 的水溶性淀粉和树胶朝向燕麦颗粒的表面，（b）燕麦的熟化颗粒被冷却并表面干燥以产生单独的自由流动的燕麦颗粒，（c）冷却和表面干燥 将燕麦颗粒形成棒状，限制第一烹饪阶段加入的水量，以获得燕麦颗粒的水分含量在约15％至25％（重量）的范围内， 在第二加压烹饪阶段中加入的水被限制以获得大约40％至大约50％（重量）范围内的水分含量，将棒放置成切割和成型为饼干的层， 然后煮熟。
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9.发明公开Procédé de fabrication de produits à base de céréales sous forme de brins, et produit obtenu au moyen de ce procédé 失效一种用于生产基于在棒的形式谷物和由该方法获得的产品的产品的过程。
公开(公告)号：EP0109318A2
公开(公告)日：1984-05-23
申请号：EP83401940.8
申请日：1983-10-04
申请人： NABISCO BRANDS, Inc.
发明人： Spiel, Albert , Knipper, Aloysius
摘要： Suivant ce procédé, (a) on fait cuire des particules d'avoine, ou de gruau d'avoine, éventuellement additionnés de grains d'autres céréales, sous pression en au moins deux phases, la quantité d'eau dans chaque phase étant limitée afin d'éviter une extraction notable des gommes et des amidons solubles dans l'eau vers la surface des particules d'avoine, (b) on refroidit et on sèche superficiellement les particules d'avoine cuites afin de produire des particules discrètes d'avoine libres de s'écouler individuellement, (c) on forme les particules d'avoine refroidies séchées superficiellement en brins, la quantité d'eau ajoutée dans la première phase de cuisson étant limitée pour obtenir une teneur en humidité des particules d'avoine comprise dans une plage d'environ 15% à 25% en poids, la quantité d'eau ajoutée dans la seconde phase de la cuisson sous pression étant limitée pour obtenir uneteneur en humidité comprise dans une plage d'environ 40% à environ 50% en poids, on dépose les brins en couches pour les couper et former des biscuits qui sont ensuite cuits.
摘要翻译： 在至少两个相通过加入其他谷物的谷物。根据该方法，（a）中的燕麦颗粒，或燕麦片，可能在压力熟，水在每个阶段的量，以防止过度的提取限于 水溶性淀粉和朝向燕麦颗粒的表面胶，（b）燕麦的熟颗粒被冷却，并且为了产生燕麦单独自由流动的单个颗粒，（C）将冷却的和表面上干燥表面上干燥 燕麦的颗粒形成为棒，在第一烹饪阶段加入的水的量，以获得燕麦的颗粒的水分含量的所有这是在大约15％至25％的范围内（重量），的量的限制 重量通过在第二压力蒸煮阶段加入水以获得范围为大约40％的水分含量降低至约50％的限制，所述刺在层放置用于切割和成形为饼干哪一个 重新再熟。
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