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公开(公告)号：US07964233B2
公开(公告)日：2011-06-21
申请号：US11119077
申请日：2005-04-29
申请人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alex Gong , Mihaelos Nicholas Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alex Gong , Mihaelos Nicholas Mihalos
IPC分类号： A23L1/164
摘要： Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
摘要翻译： 通过造粒熟的，回火的，全谷物颗粒的团块，连续生产切碎的全谷物，如即食谷物，甜粮和咸味小吃，如全粒切碎的玉米片。 在冷却回火过程中烹调的全谷物如玉米和其他非麸质或含低谷蛋白的谷物在烹饪后具有变硬和橡胶的倾向。 造粒导致生产具有柔软，柔软质地的全粒状颗粒，其以批量生产为基础可切碎成连续的网状片。 造粒可以是约200psig至约600psig，优选约400psig至约500psig的压力。 可以控制造粒温度以在离开造粒机时提供约80°F至约120°F，优选约90°F至约110°F的颗粒温度。
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公开(公告)号：US20060246193A1
公开(公告)日：2006-11-02
申请号：US11119077
申请日：2005-04-29
申请人： Jan Karwowski , Vani Vemulapalli , C.Y. Wang , Kenneth Maas , Alex Gong , Mihaelos Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C.Y. Wang , Kenneth Maas , Alex Gong , Mihaelos Mihalos
IPC分类号： A23L1/10
摘要： Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
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