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公开(公告)号：US4609558A
公开(公告)日：1986-09-02
申请号：US737308
申请日：1985-05-23
摘要： Farinaceous product particles having properties comparable to those of bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, grinding it while still moist and warm into small particles, heating the particles to simultaneously toast and dry same to a desired color, texture and moisture.
摘要翻译： 通过在连续挤出机/炊具中连续混合各组分与膨松剂，挤出熟面团，将挤出的面团切割成小长度，同时在潮湿和温暖的同时进行研磨，从而生产具有与面包屑相似性能的茉莉酸产品颗粒 变成小颗粒，加热颗粒同时吐司并将其干燥成所需的颜色，质地和湿气。
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公开(公告)号：US4526794A
公开(公告)日：1985-07-02
申请号：US355408
申请日：1982-03-08
申请人： Robert E. Altomare , Robert J. Beale , Martin Glicksman , Elizabeth Hegedus , Marvin Schulman , Jerry E. Silverman
发明人： Robert E. Altomare , Robert J. Beale , Martin Glicksman , Elizabeth Hegedus , Marvin Schulman , Jerry E. Silverman
CPC分类号： A21D2/36 , A23L19/07 , A23L33/22 , Y10S426/804
摘要： The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.
摘要翻译： 本发明涉及一种用于生产非热量柑橘反照率填充剂的方法，包括从柑橘皮中获得反照率以产生基本上不含氟虫腈的反照率，水洗以减少可溶性碳水化合物，组分，除去醇和水以及苦味成分， 去除酒精和水，最后研磨成面粉的稠度。 从该方法获得的柑橘类反照率增量剂特别可用作食品中高热量成分如面粉，脂肪和/或糖的部分替代物，其具有至少三分之一的热量密度降低，更优选为50 ％〜75％以上。 柑橘类反照率增量剂每1g反照率填充剂具有10至20克水的结合能力。
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公开(公告)号：US4657770A
公开(公告)日：1987-04-14
申请号：US749372
申请日：1985-06-27
CPC分类号： A21D15/00
摘要： The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread.
摘要翻译： 通过使用时间 - 温度 - 湿度方案在常温下保持的常规方法，可以加速淀粉基食品（包括烘烤或挤出的面包和熟面食或米饭）的加工过程，由此例如新鲜烘烤 或挤出的面包被冷却并随后加热，以形成统一的结晶结构特征的陈年面包。
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公开(公告)号：US08110231B2
公开(公告)日：2012-02-07
申请号：US11279165
申请日：2006-04-10
IPC分类号： A23L1/164
摘要： A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.
摘要翻译： 提供了一种生产谷物棒的方法，其中谷物包括谷物混合物，其包括与粘合剂连接在一起的即食谷物片（RTE），其中谷物和粘合剂一起形成谷物基质，加热一段时间 和温度以降低其外部部分的水分活性，同时保持谷物基质的内部部分处于较高的第二水分活度。 该方法提供了在提供具有改善的保质期的耐嚼减密密度谷物棒中需要较少压缩力的谷物条形成为内聚自支撑结构。
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公开(公告)号：US4609557A
公开(公告)日：1986-09-02
申请号：US737307
申请日：1985-05-23
摘要： Bread crumb-like product particles having properties comparable to those of conventional bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, toasting the cut dough and dividing the toasted dough into a first part and a second part, grinding the first part into discrete dough particles, subjecting the second part to a humidifying chamber then grinding same into discrete dough particles, and combining the ground first part and the humidified ground second part and drying the combination to a desired moisture and texture.
摘要翻译： 具有与传统面包屑相当性能的面包屑类产品颗粒通过在连续挤出机/炊具中连续混合各种组分与膨松剂，挤出熟面团，将挤出的面团切成小块，烘烤切片 面团并将烘烤的面团分成第一部分和第二部分，将第一部分研磨成分散的面团颗粒，将第二部分经受加湿室，然后将其研磨成离散的面团颗粒，并将地面第一部分和加湿的地面 第二部分并将组合干燥成所需的水分和质地。
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公开(公告)号：US4431677A
公开(公告)日：1984-02-14
申请号：US355407
申请日：1982-03-08
CPC分类号： A23L33/22 , A23L19/07 , Y10S426/804
摘要： The invention relates to a process for producing a pineapple core bulking agent comprising coarsely grinding or slicing pineapple core to obtain particles or slices of 1/4 inch or less, water-washing to remove soluble carbohydrates, contacting with alcohol to remove colors and flavor constituents, removing water and alcohol, and finally milling to the consistency of flour. The pineapple core bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar to prepare a food product with at least a one-third reduction in calories, more preferably from 50% to 75% or higher. The pineapple core bulking agent has a high water binding capacity of from 10 to 30 grams of water per 1 gram of pineapple core bulking agent.
摘要翻译： 本发明涉及一种生产菠萝芯填充剂的方法，其包括粗制研磨或切片菠萝芯以获得1/4英寸或更小的颗粒或切片，水洗以除去可溶性碳水化合物，与醇接触以除去颜色和风味成分 ，去除水和酒精，最后研磨成面粉的稠度。 从该方法获得的菠萝芯填充剂特别可用作高热量成分如面粉，脂肪和/或糖的部分替代物，以制备具有至少三分之一热量减少的食品，更优选为50 ％〜75％以上。 菠萝芯填充剂每1g菠萝芯填充剂具有10至30克水的高水结合能力。
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