公开(公告)号：EP0110700A3

公开(公告)日：1985-01-09

申请号：EP83307237

申请日：1983-11-28

申请人： GENERAL FOODS CORPORATION

发明人： Meczkowski, Frank Joseph

IPC分类号： A23L01/164 ,  A23L01/18

CPC分类号： A23L7/191 ,  A23L7/122

摘要： A method of flavor coating a comestible which minimizes the loss of flavoring material that occurs when the solution containing the flavoring material is atomized. The solution containing the flavoring material comprises a flavor-retaining substance.

摘要翻译： 一种调味食品的方法，该方法最小化当含有调味料的溶液被雾化时发生的调味料的损失。 含有调味材料的溶液包含香料保留物质。

公开(公告)号：EP0143308A3

公开(公告)日：1987-11-25

申请号：EP84112491

申请日：1984-10-17

申请人： Wilke, Gerhard, Dr.

发明人： Wilke, Gerhard, Dr.

IPC分类号： A23L01/2165 ,  A23L01/164 ,  A23L01/162

CPC分类号： A23L19/15 ,  A23L7/109 ,  A23L7/111

公开(公告)号：EP0193027A3

公开(公告)日：1988-12-14

申请号：EP86101759

申请日：1986-02-12

申请人： Willard, Miles Jamison ,  Hix, Veldon Max ,  Dayley, Kyle D. ,  Holm, David Antone

发明人： Willard, Miles Jamison

IPC分类号： A23L01/01 ,  A23L01/164 ,  A23L01/217

CPC分类号： A21C11/02 ,  A23L5/11 ,  A23L7/13 ,  A23L19/19

摘要： This invention relates to snack products; and more particularly to a method for controlling the shape of fried snack products. In one embodiment of this invention, novel sheeted snack products are fried to form products of a similar curved shape with an appearance as if the products as a group were made at random. The novel shapes are imparted to the products irrespective of their overall size and without contact from mechanical shaping devices during frying. A preferred fried snack product- is made from two adherent sheets of dissimilar potato-based dough controlled during frying to produce novel potato snacks resembling curved sections of a baked potato. These fried snack products are referred to herein as "potato skin snacks". Another embodiment of the invention related to use of a flexible bristle dockering brush for perforating the dough before frying to prevent distortion such as puffing when the dough pieces are fried.

公开(公告)号：EP0184964A3

公开(公告)日：1988-03-30

申请号：EP85402476

申请日：1985-12-12

申请人： NABISCO BRANDS, Inc.

发明人： Fazzolare, Richard D. ,  Szwerc, Joseph A. ,  McFeaters, Rich

IPC分类号： A23L01/217 ,  A23L01/164

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

摘要： The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredients having starch. The ingredient having starch and the water comprises substantially all of the ingredients of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160°F and preferably 200°F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.

公开(公告)号：EP0214044A3

公开(公告)日：1988-12-07

申请号：EP86401827

申请日：1986-08-18

申请人： NABISCO BRANDS, INC.

发明人： Karwowski, Jan ,  Bangert, James G.

IPC分类号： A23L01/164

CPC分类号： A23L7/135

摘要： Process of preparing a dry, instant, wheat farina-like pro- uct in flake form which will readily rehydrate upon the addi- on of hot water. The wetted farina is tempered, preferably iith agitation, to produce a material having uniform noisture. The tempered material is cooked, the average part- cle size of the cooked material being increased thereby. The verage particle size of the cooked material is then reduced. The dried, flaked product can be made ready-to-eat by econstituting in a bowl with hot water, milk or other suitable dible liquid containing water. The dried, flaked product is in a eady-to-eat or instant form and is truly an "instant" wheat irina-like product which can be prepared in a bowl by the onsumer without a cooking step.

公开(公告)号：EP0203842A3

公开(公告)日：1988-11-30

申请号：EP86400983

申请日：1986-05-07

申请人： NABISCO BRANDS, Inc.

发明人： Calandro, Thomas P. ,  Delauder, W. Richard ,  Verrico, Marsha Kay

IPC分类号： A23L01/164 ,  A23P01/08

CPC分类号： A23P20/13 ,  A23L7/122 ,  A23P20/12

摘要： A flavor-coated cereal capable of releasing its flavor coating into milk in which it is immersed is produced by wetting the surface of a cereal product with a sugar solution, sprinkling a particulate flavoring composition (for example, ground hard candy) onto the cereal product while it is still wet with the sugar solution, and then drying the cereal product.

摘要翻译： 通过用糖溶液润湿谷物产品的表面，将颗粒调味组合物（例如磨碎的硬糖）喷洒到谷物产品上来产生能够将其风味涂层释放到其浸入的牛奶中的风味涂层谷物 同时仍然用糖溶液湿润，然后干燥谷物产品。

公开(公告)号：EP0189348A3

公开(公告)日：1988-08-17

申请号：EP86400108

申请日：1986-01-21

申请人： NABISCO BRANDS, Inc.

发明人： Leibfred, Kevin John

IPC分类号： A21D13/08 ,  A23L01/164 ,  A21C15/02

CPC分类号： A23L7/122 ,  A21C15/02 ,  A21D13/19

摘要： The present invention provides a process for the continuous production of microbially shelf-stable paste-filled shredded cereal biscuits having an extended shelf-stable plurality of textures. A first plurality of net-like sheets of cereal dough are continuously laminated, followed by continuous depositing of at least one extrudate rope filling upon the first plurality of net-like sheets. A second plurality of net-like sheets is continuously laminated upon the at least one extrudate rope to obtain a filled laminate. Each of the net-like sheets has a plurality of generally parallel longitudinal strands and a plurality of crosshatchings which are generally perpendicularto the longitudinal strands. The filled laminate is cut to enrobe the filling and the product is baked. The number of crosshatchings of the net-like sheets adjacent to the filling is greater than the number of crosshatchings of the net-like sheets which are further removed from the filling. The use of fewer crosshatchings provides a region of light texture which enhances the impression of a soft or chewy filling. The use of a greater number of crosshatchings in the net-like sheets which are adjacent to the filling: 1) prevents substantial penetration of the filling through the adjacent sheets during deposition of the extrudate rope and during baking, 2) enhances the chewiness of the filling, and 3) reduces lateral movement of the longitudinal strands so as to facilitate consistent deposition of the fitting rope in an at least substantially straight line. The region of light texture is preferably limited to the interior layers of the biscuit.

摘要翻译： 本发明提供了一种连续生产具有延长的货架稳定多个纹理的微生物储存稳定的糊状切碎谷物饼干的方法。 连续层叠第一多个网状面团片状物，然后连续沉积填充在第一多个网状片材上的至少一个挤出物绳索。 将第二多个网状片材连续地层压在至少一个挤出物绳索上以获得填充的层压体。 每个网状片材具有多个大致平行的纵向股线和大体上垂直于纵向股线的多个交叉阴影线。 将填充的层压体切割以对填充物进行加工，并且将产品烘烤。 与填充物相邻的网状片材的交叉匹配的数量大于从填充物进一步移除的网状片材的交叉阴影的数量。 使用更少的交叉阴影提供了轻质地区域，这增强了柔软或耐嚼填充的印象。 在与填充物相邻的网状片材中使用更多数量的交叉阴影：1）防止在挤出物绳索沉积期间和烘烤过程中填充物通过相邻片材的大量穿透，2）增强了填充物的咀嚼性 填充和3）减少纵向股线的横向运动，以便促进填充绳索在至少基本上直线上的一致沉积。 光纹理区域优选限于饼干的内层。

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

CPC分类号： A23L7/139 ,  A21D13/80 ,  A23L7/126

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。