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16 条记录 (耗时 0.047 秒)

    Extrusion baking of cookies containing heat and shear sensitive additives
    11.
    发明授权
    Extrusion baking of cookies containing heat and shear sensitive additives 失效
    含有热和剪切敏感性添加剂的曲奇饼的挤出烘烤

    公开(公告)号：US5071668A

    公开(公告)日：1991-12-10

    申请号：US489258

    申请日：1990-03-05

    申请人： Bernhard Van Lengerich ,  Cathryn C. Warren

    发明人： Bernhard Van Lengerich ,  Cathryn C. Warren

    IPC分类号： A21B5/00 ,  A21C1/00 ,  A21C1/06 ,  A21C11/20 ,  A21D8/02 ,  B01F7/00 ,  B01F7/02

    CPC分类号： A21C1/065 ,  A21B5/00 ,  A21C1/006 ,  A21C11/20 ,  A21D8/02 ,  B01F7/00416 ,  B01F7/02

    摘要： An extrusion processed cookie is produced having shear sensitive particulates and/or heat sensitive additions uniformly dispersed therein. A dry flour blend, including flour, dry milk solids and salt is added to a blending zone of a cooker-extruder with a fat or shortening. The mixture is blended and heat-treated in a heating zone of the extruder under high temperatures without fat separation to form a heat-treated mass. The heat-treated mass is cooled in a cooling zone followed by the addition of a sugar, heat sensitive and/or shear sensitive ingredient to form a cookie composition. Water is also introduced to the cooling zone in an amount effective to produce a dough-like consistency. The heat-treated cookie composition is extruded and shaped into an unleavened and unexpanded cookie dough piece. The cookie pieces are then leavened by heating in a convection, microwave or radio frequency oven to produce a leavened cookie having a crumb-like structure.

    摘要翻译： 生产具有均匀分散在其中的剪切敏感性颗粒和/或热敏添加剂的挤出加工的饼干。 将干面粉混合物，包括面粉，干乳固体和盐加入到具有脂肪或起酥油的炊具 - 挤出机的混合区中。 将混合物在高温下在挤出机的加热区中进行共混并热处理，不进行脂肪分离，形成热处理物质。 将热处理的物料在冷却区中冷却，然后加入糖，热敏和/或剪切敏感成分以形成饼干组合物。 水也可以以有效产生面团状稠度的量引入冷却区。 将经热处理的饼干组合物挤出并成型为未发泡和未膨胀的饼干面团片。 然后通过在对流，微波炉或射频烘箱中加热来发酵饼干以产生具有屑状结构的发酵饼干。

    Production of leavened products using high temperature mixing
    12.
    发明授权
    Production of leavened products using high temperature mixing 失效
    使用高温混合生产发酵产品

    公开(公告)号：US5030468A

    公开(公告)日：1991-07-09

    申请号：US362671

    申请日：1989-06-07

    申请人： Bernhard Van Lengerich ,  Cathryn C. Warren

    发明人： Bernhard Van Lengerich ,  Cathryn C. Warren

    IPC分类号： A21D6/00 ,  A21D8/02

    CPC分类号： A21D8/02 ,  A21D6/003 ,  Y10S426/808

    摘要： In the present invention leavened products which exhibit a cookie crumb-like structure and structural integrity are produced using high temperature mixing of ingredients comprising flour and oil to promote browning and flavor development. A heat treated mass produced in a 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 about 30% 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 the during substantial cooling of the heat-treated ingredients. The extruder and post extrusion mixer are operated at low pressure, 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.

    摘要翻译： 在本发明中，使用包含面粉和油的成分的高温混合促进褐变和风味发展，产生展示饼干屑状结构和结构完整性的发酵产品。 在后挤出混合器中将在炊具挤出机中产生的经热处理的物料与包含水的成分混合。 在挤出后混合器中生产的面团状混合物发酵，并使用例如微波，介电射频，红外线，导电或对流烘烤，油炸或其组合的挤出后烘烤进一步褐变。 基于面团状混合物的重量，面团状混合物的起酥油或脂肪含量可以为约12重量％至约40重量％，优选约20重量％至约30重量％ 。 优选通过在热处理的成分显着冷却之前将水混合到包含面粉和油的热处理成分中来避免油与剩余物料的分离和挤出机冲击和淀粉糊化。 挤出机和后挤出混合器在低压下操作，通常小于约20巴绝对压力，优选小于约10巴绝对压力。 经过热处理的固体，结晶或粒状糖如蔗糖的相对量可用于控制最终产品的压痛和脆性。

    Gel products forming system and methods of preparation
    13.
    发明授权
    Gel products forming system and methods of preparation 有权
    凝胶产品成型体系及制备方法

    公开(公告)号：US06596334B1

    公开(公告)日：2003-07-22

    申请号：US09669660

    申请日：2000-09-26

    申请人： Gregory Flickinger ,  Philip K. Zietlow ,  James L. Stinson ,  Bernhard Van Lengerich ,  Soumya Roy

    发明人： Gregory Flickinger ,  Philip K. Zietlow ,  James L. Stinson ,  Bernhard Van Lengerich ,  Soumya Roy

    IPC分类号： A23L105

    CPC分类号： A23G3/48 ,  A23G3/0268 ,  A23G3/0273 ,  A23G3/0284 ,  A23G3/42

    摘要： Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

    摘要翻译： 制备胶凝的干燥甜味产品的方法包括以下步骤：提供接近完成％固体的热流体可胶凝基础共混物，并将流体可胶凝的基础共混物沉积到成型的空腔中。 本发明的方法还可以包括以下步骤：快速固化基础共混物以形成凝胶状的片; 并且将胶凝形状的片与成形腔分离以形成数量的成形片。 在加入其他湿和干成分之前，通过完全水合任何凝胶水胶体，可以在几乎完成的固体含量下沉积可凝胶的基础共混物。

    Preparation of cookie products involving extrusion heating and wire cutting
    15.
    发明授权
    Preparation of cookie products involving extrusion heating and wire cutting 失效
    制备涉及挤出加热和线切割的饼干产品

    公开(公告)号：US5077074A

    公开(公告)日：1991-12-31

    申请号：US489237

    申请日：1990-03-05

    申请人： Bernhard Van Lengerich

    发明人： Bernhard Van Lengerich

    IPC分类号： A21C3/04

    CPC分类号： A21C3/04 ,  B65G2201/0205

    摘要： The present invention relates to the production of cookie products by adding cookie ingredients to a cooker extruder to form a heat treated mass, which is admixed with additional cookie ingredients to form a dough-like cookie mixture. The cookie mixture is subsequently wire cut into individual pieces. The individual dough pieces can then be further subjected to post extrusion heating to leaven them.

    摘要翻译： 本发明涉及通过将曲奇成分添加到炊具挤出机以形成热处理的料块来生产饼干产品，其与另外的曲奇成分混合以形成面团状的饼干混合物。 饼干混合物随后被切割成单独的片。 然后可以将各个面团片材进一步进行后挤压加热以使其发酵。

    Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof
    16.
    发明授权
    Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof 失效
    含有挥发性和/或不稳定组分的玻璃质基质，及其制备和使用方法

    公开(公告)号：US5009900A

    公开(公告)日：1991-04-23

    申请号：US415867

    申请日：1989-10-02

    申请人： Harry Levine ,  Louise Slade ,  Bernhard Van Lengerich ,  John G. Pickup

    发明人： Harry Levine ,  Louise Slade ,  Bernhard Van Lengerich ,  John G. Pickup

    IPC分类号： A23G3/34 ,  A23L1/00 ,  A23L1/22 ,  A23L1/302

    CPC分类号： A23G3/346 ,  A23L27/72 ,  A23L33/15 ,  A23P10/30 ,  A23G2200/06 ,  A23V2002/00

    摘要： Volatile and/or labile components, especially flavoring components, are encapsulated in extruded glassy matrices comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.These glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

    摘要翻译： 挥发性和/或不稳定组分，特别是调味组分被包封在挤出的玻璃质基质中，包括：（a）约40至约80重量％的水溶性化学改性淀粉，其葡萄糖当量不大于约2 ; （b）约10至约40重量％的葡萄糖当量为约5至约15的麦芽糖糊精; （c）约5至约20重量％的玉米糖浆固体或葡萄糖当量为约21至约42的聚右旋糖; 和（d）约5至约20重量％的单糖或二糖。 这些玻璃状基质可用于在煮熟和未煮过的食品中引入和/或保持和/或稳定挥发性和/或不稳定成分。