-
公开(公告)号：US20190191725A1
公开(公告)日：2019-06-27
申请号：US15849952
申请日：2017-12-21
发明人： Charlene Gladden , Chien-Seng Hwang , Thomas A. Trezza , Yi Zhu
摘要： A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.
-
公开(公告)号：US20190246653A1
公开(公告)日：2019-08-15
申请号：US15895088
申请日：2018-02-13
IPC分类号： A21D13/45 , A21D2/26 , A21D2/36 , A21D13/064 , A21D13/24
摘要： Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing moisture to produce an expanded wafer. The expanded wafers may be cut into shapes and/or topped with various snack food toppings to make either sweet or savory snack food products. The wafers may also be used to make a sandwich-type snack food using at least two wafers with a filling in between. Alternatively, the expanded wafer be infused with flavoring solutions to form leather snack food products.
-
公开(公告)号：US11445737B2
公开(公告)日：2022-09-20
申请号：US16562969
申请日：2019-09-06
发明人： Yi Zhu , James Coomes , Thomas Trezza , Charlene Gladden
摘要： A plant protein snack with meat-like texture food product generally includes a plant based structured product having layered fibers that are cross-linked yet generally aligned along a longitudinal axis and that mimics the look and organoleptic properties of meat jerky products. Methods of making the food product are described.
-
-
搜索结果
3 条记录 (耗时 0.012 秒)
