公开(公告)号：US5464642A

公开(公告)日：1995-11-07

申请号：US106838

申请日：1993-08-16

Applicant: Maria D. Villagran ,  Lori J. Toman ,  Kenneth D. Byars ,  Nancy C. Dawes ,  Stephen P. Zimmerman

Inventor： Maria D. Villagran ,  Lori J. Toman ,  Kenneth D. Byars ,  Nancy C. Dawes ,  Stephen P. Zimmerman

IPC: A21D13/08 ,  A23L1/164 ,  A23L1/176 ,  A23L1/217 ,  A21D8/00 ,  A21D13/00

CPC classification number: A23L19/19 ,  A23L7/13 ,  Y10S426/808

Abstract: Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and a relatively low level of added water (20% to 40%). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18% to 38% fat. The fried snack pieces are from 1% to 14% larger by volume as compared to conventional fried snack pieces of equal weight.

Abstract translation: 公开了一种从面团制作一种比常规油炸小吃更加扩大，结构更轻的减脂油炸小吃的方法。 形成面团，其含有50％至70％的面粉（优选马铃薯粉），至少3％的水解淀粉，1％至10％的碳酸钙和相对低水平的加入水（20％至40％） 。 将面团形成为切片和油炸的小吃片的片材。 油炸零食只含有18％至38％的脂肪。 与常规的相同重量的油炸零食相比，油炸小吃片的体积比1％至14％。

公开(公告)号：US5362511A

公开(公告)日：1994-11-08

申请号：US943806

申请日：1992-09-14

Applicant: Maria D. Villagran ,  David A. Lanner ,  Lori J. Toman ,  Martin A. Mishkin ,  Nancy C. Dawes

Inventor： Maria D. Villagran ,  David A. Lanner ,  Lori J. Toman ,  Martin A. Mishkin ,  Nancy C. Dawes

IPC: A23G3/34 ,  A21C11/16 ,  A21D8/00 ,  A23G3/00 ,  A23L1/164 ,  A23P1/12 ,  A23L1/10

CPC classification number: A23L7/13 ,  Y10S426/808

Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Abstract translation: 提供了一种改进的具有改进品质的挤压谷物类油炸食品的生产方法。 在改进的方法中，通过挤出包含蛋白质的谷物面团块形成谷物谷物食品，随后将挤出的谷类谷物面团煎炸以产生具有降低的粘性或牙签和粗糙度的油炸谷物食品。

公开(公告)号：US5366748A

公开(公告)日：1994-11-22

申请号：US943833

申请日：1992-09-14

Applicant: Maria D. Villagran ,  David A. Lanner ,  Lori J. Toman ,  Martin A. Mishkin ,  Nancy C. Dawes

Inventor： Maria D. Villagran ,  David A. Lanner ,  Lori J. Toman ,  Martin A. Mishkin ,  Nancy C. Dawes

IPC: A23L1/0534 ,  A23L1/164 ,  A23L1/10 ,  A23P1/12

CPC classification number: A23L7/13 ,  A23L29/262 ,  Y10S426/808

Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Abstract translation: 提供了一种改进的具有改进品质的挤压谷物类油炸食品的生产方法。 在改进的方法中，通过挤出包含诸如羧甲基纤维素和任选的蛋白质的树胶的谷物面团块形成谷类谷物食品，然后将挤出的谷类谷物面团煎炸以产生油炸谷物食品 具有降低的粘性或牙签和砂砾性。