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公开(公告)号：US08192784B2
公开(公告)日：2012-06-05
申请号：US12253409
申请日：2008-10-17
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译： 本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。 将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。 在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。
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公开(公告)号：US20090317520A1
公开(公告)日：2009-12-24
申请号：US12141526
申请日：2008-06-18
IPC分类号： A23P1/08 , A23L1/2165 , A23L1/05 , A23L1/212 , A23L1/0524 , A23L1/0562 , A23L1/0532 , A23L1/0522 , A23L1/36 , A23L1/10
CPC分类号： A23L19/18 , A23L7/13 , A23L19/03 , A23L19/09 , A23L19/15 , A23L29/20 , A23P20/12 , A23P30/20
摘要： A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.
摘要翻译： 公开了一种用于生产含有半成品和最终产品的蔬菜的方法。 含有蔬菜的食品含有非土豆蔬菜泥，含量高，可以炸薯条。 含有蔬菜的食品和半成品可以方便地插入快速服务餐厅的供应链，以有效地送达消费者。
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公开(公告)号：US20120196021A1
公开(公告)日：2012-08-02
申请号：US13443502
申请日：2012-04-10
申请人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
发明人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译： 本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。 将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。 在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。
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公开(公告)号：US07037546B2
公开(公告)日：2006-05-02
申请号：US10862299
申请日：2004-06-07
申请人： Jennifer Elizabeth Hander , Brian Peter Jacoby , Joseph William Kelly , Donald Vaughn Neel , Mary Parsons , Darrell Lee Taylor , Nolvia Elizabeth Zelaya Montes
发明人： Jennifer Elizabeth Hander , Brian Peter Jacoby , Joseph William Kelly , Donald Vaughn Neel , Mary Parsons , Darrell Lee Taylor , Nolvia Elizabeth Zelaya Montes
IPC分类号： A21D2/00
CPC分类号： A21D2/145 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/42 , A23L7/13 , A23L19/18 , A23P30/20 , A23P30/30 , A23V2002/00 , Y10S426/808 , A23V2200/254 , A23V2250/18
摘要： An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
摘要翻译： 通过利用离散的固体脂质颗粒，在制造的，膨化的零食产品中维持设计的功能形状的改进方法。 这些脂质在室温下必须是固体，熔点高于100°F，使得当与面团混合时它们保持离散和固体，随后被片材或挤出。 在烘烤，油炸或烘烤步骤期间，固体脂质颗粒熔化并软化并破坏淀粉基质，从而允许蒸汽逸出并防止不期望的缺陷，例如过度起泡，起泡和其它阻碍预期功能的形状缺陷。 然而，固体脂质颗粒的添加仅防止在存在固体脂质颗粒的局部区域中的蒸汽积聚。 因此，通过改变生面团中的固体脂质颗粒的含量，可以控制形状变形的程度。
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5.发明授权Method for controlling snack product blistering through the use of solid lipid particles 有权通过使用固体脂质颗粒控制小吃产品起泡的方法公开(公告)号：US06893673B2
公开(公告)日：2005-05-17
申请号：US10198531
申请日：2002-07-18
申请人： Jennifer Elizabeth Hander , Brian Peter Jacoby , Joseph William Kelly , Nolvia Elizabeth Zelaya
发明人： Jennifer Elizabeth Hander , Brian Peter Jacoby , Joseph William Kelly , Nolvia Elizabeth Zelaya
CPC分类号： A21D13/40 , A21D13/04 , A21D13/047 , A23L7/13 , Y10S426/808
摘要： An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.
摘要翻译： 一种通过利用离散的固体脂质颗粒来控制制作的，膨化的零食产品中的气泡形成的改进方法。 这些脂质在室温下必须是固体，熔点高于100°F，使得当与面团混合时它们保持离散和固体，随后被片材或挤出。 在烘烤，油炸或烘烤步骤期间，固体脂质颗粒熔化并软化和破坏淀粉基质，从而允许蒸汽逸出并防止水泡。 然而，只有存在固体脂质颗粒的局部区域才能防止水泡。 因此，通过改变面团中的固体，脂质颗粒的水平，可以控制所得水泡的尺寸。
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公开(公告)号：US20100098829A1
公开(公告)日：2010-04-22
申请号：US12253409
申请日：2008-10-17
申请人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
发明人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
IPC分类号： A23L1/212
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译： 本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。 将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。 在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。
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