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公开(公告)号：US20080085352A1
公开(公告)日：2008-04-10
申请号：US11851597
申请日：2007-09-07
申请人： Henk-Jan Meijer , Rudy Heijmans
发明人： Henk-Jan Meijer , Rudy Heijmans
CPC分类号： A23P30/30 , A23L5/13 , A23L19/18 , A47J37/1214
摘要： The invention provides a method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam. The invention further provides expanded snack particles obtainable with said method.
摘要翻译： 本发明提供一种制备膨胀的零食颗粒的方法，其中预成型的含半成品淀粉的零食颗粒与流速在1至40m / s范围内的过热蒸汽接触，其温度为 范围为150-300℃，直到半成品零食颗粒膨胀，并且其中超过75％的含半成品淀粉的零食颗粒的表面与过热蒸汽接触。 本发明还提供了可通过所述方法获得的扩展的零食颗粒。
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公开(公告)号：US20080026130A1
公开(公告)日：2008-01-31
申请号：US11850966
申请日：2007-09-06
申请人： Henk-Jan Meijer , Rudy Heijmans
发明人： Henk-Jan Meijer , Rudy Heijmans
IPC分类号： A23L1/216
CPC分类号： A23L1/0121 , A23L5/13 , A23L19/18 , A23P30/30 , A47J37/1214
摘要： The invention provides a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the food product particles is contacted with the superheated steam. The invention further provides food product particles obtainable with said method.
摘要翻译： 本发明提供一种在过热蒸汽中将食品颗粒完成油炸的方法，所述过热蒸汽的流速在1至20m / s的范围内，温度范围为150-250℃， 时间在1至5分钟的范围内，其中超过75％的食品颗粒表面与过热蒸汽接触。 本发明还提供了可用所述方法获得的食品颗粒。
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公开(公告)号：US08124161B2
公开(公告)日：2012-02-28
申请号：US11850966
申请日：2007-09-06
IPC分类号： A23L1/216
CPC分类号： A23L1/0121 , A23L5/13 , A23L19/18 , A23P30/30 , A47J37/1214
摘要： The invention provides food product particles obtainable with a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the food product particles is contacted with the superheated steam.
摘要翻译： 本发明提供的食品颗粒可以通过在150-250℃的温度范围内的流速在1至20m / s范围内的过热蒸汽中将食品颗粒完成油炸的方法获得。 并且在1至5分钟的范围内的时间段内，其中超过75％的食品颗粒表面与过热蒸汽接触。
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公开(公告)号：US20090208628A1
公开(公告)日：2009-08-20
申请号：US12282286
申请日：2007-03-09
CPC分类号： A23P30/30 , A23L5/13 , A23L19/18 , A47J37/1214
摘要： The invention provides a method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the doughnuts is contacted with the superheated steam. The invention further provides doughnuts obtainable with said method.
摘要翻译： 本发明提供了一种在过热蒸汽中的油炸甜食的方法，所述过热蒸汽的流速在1至20m / s的范围内，温度范围为150-250℃，并且在一段时间内 范围为1至5分钟，其中多于环形面的75％以上的表面与过热蒸汽接触。 本发明还提供了可用所述方法获得的甜甜圈。
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