公开(公告)号：US4978552A

公开(公告)日：1990-12-18

申请号：US426024

申请日：1989-10-24

申请人： Toru Kurokawa ,  Hiroyuki Watanabe ,  Shoichi Tanaka ,  Fumito Mitsui

发明人： Toru Kurokawa ,  Hiroyuki Watanabe ,  Shoichi Tanaka ,  Fumito Mitsui

IPC分类号： A23L1/10 ,  A23L1/00 ,  A23L1/18

CPC分类号： A23L7/17 ,  A23P30/34

摘要： Disclosed is a process, and the product thereof, for producing swollen foods, e.g. croutons, having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder comprising fine particles of porous structure, e.g. eggshell or bone powder, and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

摘要翻译： 公开了一种用于产生肿胀食物的方法及其产品，例如， 油煎面包片的口感比通过常规方法获得的口感更柔软，该方法包括通过挤出机加热和加压包含多孔结构细颗粒的粉末，例如， 蛋壳或骨粉，以及主要包含淀粉质材料和/或蛋白质的食品，然后释放并引起其膨胀。

公开(公告)号：US4891238A

公开(公告)日：1990-01-02

申请号：US128698

申请日：1987-12-01

申请人： Toru Kurokawa ,  Hiroyuki Watanabe ,  Shoichi Tanaka ,  Fumito Mitsui

发明人： Toru Kurokawa ,  Hiroyuki Watanabe ,  Shoichi Tanaka ,  Fumito Mitsui

IPC分类号： A23L1/10 ,  A23L1/00 ,  A23L1/18

CPC分类号： A23L7/17 ,  A23P30/34

摘要： Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder; e.g. eggshell or bone powder, comprising fine particles of porous structure and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

摘要翻译： 公开了一种生产具有比常规方法获得的口感更柔软的口感的膨胀食品的方法，该方法包括通过挤出机对粉末进行加热和加压; 例如 蛋壳或骨粉末，其包含多孔结构的细颗粒和主要包含淀粉质材料和/或蛋白质的食物，然后释放并引起其膨胀。