公开(公告)号：US4409250A

公开(公告)日：1983-10-11

申请号：US43572

申请日：1979-05-29

申请人： Glenn J. Van Hulle ,  Charles A. Anker ,  Dean E. Franssell

发明人： Glenn J. Van Hulle ,  Charles A. Anker ,  Dean E. Franssell

IPC分类号： A23G3/50 ,  A23L1/164 ,  A23L1/18 ,  A21D2/18 ,  A21D2/36 ,  A21D8/02 ,  A21D8/06

CPC分类号： A23L7/165 ,  A23L7/122 ,  Y10S426/808

摘要： Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

摘要翻译： 公开了食品组合物和方法，用于在消费者微波炉中简单加热食物组合物时制备含糖包衣的点心零食。 食物组合物包括多个可膨胀的面团泡沫片或小丸和一种膨化介质，其中分散了泡芙片或丸粒。 膨化介质包含约40％至95％重量的营养碳水化合物甜味剂和约5％至10％的水分。 膨化介质与泡芙纸的重量比在约4:1至0.1:1之间。 食物组合物的水分活度小于约0.75。 制造涂层小吃的方法包括形成糊化的面团，将面团成形成片，部分干燥片，将片分散在整个膨化介质中以形成膨化介质/片状基质，以及微波加热基质以同时吹泡 并用流化的膨化介质来覆盖碎片。

公开(公告)号：US4529610A

公开(公告)日：1985-07-16

申请号：US427106

申请日：1982-09-29

申请人： Jon R. Blake ,  Richard K. Knutson ,  Glenn J. Van Hulle

发明人： Jon R. Blake ,  Richard K. Knutson ,  Glenn J. Van Hulle

IPC分类号： A21D2/00 ,  A21D8/00 ,  A21D13/08

CPC分类号： A21D13/08

摘要： Disclosed are dry mixes for cakes, especially layer type, for the provision of finished cakes having a discontinuous pudding phase. The present dry mixes require no batter mixing or aeration but merely require the addition of measured amounts of water and baking. The present mixes comprise a cake component comprising a conventional full formulation dry mix for cakes in a particular physical form referred to as "granulated." Additionally, the mixes comprise a pudding component comprising a granulated form. The granules of both the cake and pudding components are each essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. For the layer cake component the particle size of the layer cake granules essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to 0.64. The density essentially ranges from about 0.45 to 0.70 g./cc. The rates of initial moisture absorption essentially range (at 70.degree. F.) from about 0.055 to 0.075 gram of water per gram of mix per second. The moisture content is less than about 5%. For the pudding component, the particle size essentially ranges from about 2.8 to 3.4 mm; the bulk porosity ranges from about 0.50 to 0.65; the density ranges from about 0.5 to 0.7 g./cc; the initial rate of moisture absorption from about 0.060 to 0.080 g. H.sub.2 O/g. mix-sec., and a moisture content of less than about 5%. Conventional agglomeration equipment and techniques employing moisture as the binding agent are useful herein for preparing the granulations of the present invention.

摘要翻译： 公开了用于提供具有不连续布丁阶段的成品蛋糕的用于蛋糕的干混物，特别是层型。 目前的干燥混合物不需要面糊混合或通气，而只需要加入测量量的水和烘烤。 本发明的混合物包括蛋糕组分，其包含称为“颗粒状”的特定物理形式的用于蛋糕的常规全配方干混物。 此外，混合物包含包含颗粒形式的布丁成分。 蛋糕和布丁组分的颗粒各自基本上以（1）粒度，（2）体积孔隙率，（3）密度，（4）初始吸湿速率和（5）水分含量的物理特征 。 对于层饼组分，层饼颗粒的粒度基本上在约0.9至3.0mm的范围内。 体积孔隙度基本上在约0.55至0.64的范围内。 密度基本上在约0.45至0.70g./cc的范围内。 初始吸湿率基本上在每秒每克混合物约0.055至0.075克水范围内（70°F）。 含水量小于约5％。 对于布丁组分，粒度基本上在约2.8至3.4mm的范围内; 体积孔隙度范围为约0.50至0.65; 密度范围为约0.5至0.7g./cc; 初始吸湿率从约0.060到0.080g。 H2O / g。 混合 - 秒，含水量小于约5％。 使用水分作为粘合剂的常规聚集设备和技术在本发明中可用于制备本发明的颗粒。