公开(公告)号：US20080050474A1

公开(公告)日：2008-02-28

申请号：US11933091

申请日：2007-10-31

申请人： Robert Roskam ,  Cheree Stevens ,  John Stevens ,  Joel Tinsley

发明人： Robert Roskam ,  Cheree Stevens ,  John Stevens ,  Joel Tinsley

IPC分类号： A23G3/00

CPC分类号： A23L1/005 ,  A21D13/22 ,  A21D13/28 ,  A23L7/122 ,  A23L19/05 ,  A23L19/18 ,  A23L19/19 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5118 ,  A23V2250/5114 ,  A23V2250/5086

摘要： The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

摘要翻译： 本公开内容描述了芯片型和其他油炸或烘烤的小吃型和/或便利食品的新形式，包括甜品，例如饼干，甜甜圈等，其外部涂覆或直接并入其面团基质中 淀粉基组合物。 描述了使用组合物制备食品的方法和成品食品本身。 作为外部涂料，组合物在将涂料烹饪到适当位置之后显着增加了食品的脆性和拉伸强度，因此改变感官品质以提供新形式的基础食品。 在甜品上，涂层还提供了一种表面屏障，可以稳定产品外面的糖结冰，防止其变得粘稠，潮湿或潮湿，同时减少面团的水分流失，增加表面的脆性，大大减缓 陈旧