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公开(公告)号：US08586120B2
公开(公告)日：2013-11-19
申请号：US13107656
申请日：2011-05-13
申请人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alexander 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：US20110223304A1
公开(公告)日：2011-09-15
申请号：US13103781
申请日：2011-05-09
申请人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alexander 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 135° 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135°F，优选约90°F至约110°F的颗粒温度。
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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：US08309153B2
公开(公告)日：2012-11-13
申请号：US13103781
申请日：2011-05-09
申请人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenenth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenenth Maas , Alexander 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 135° 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135°F，优选约90°F至约110°F的颗粒温度。
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公开(公告)号：US07939122B2
公开(公告)日：2011-05-10
申请号：US11265960
申请日：2005-11-03
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 135° 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135°F，优选约90°F至约110°F的颗粒温度。
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6.发明授权公开(公告)号：US07867537B2
公开(公告)日：2011-01-11
申请号：US10264561
申请日：2002-10-04
申请人： Jan Karwowski , C. Y. (Eric) Wang , Randy G. Young
发明人： Jan Karwowski , C. Y. (Eric) Wang , Randy G. Young
IPC分类号： A23L1/10
摘要： A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended dry mixture on the tumbling edible core material to form a dough coating on the edible core material. The dough-coated core material may be heated by frying or baking to substantially reduce the moisture content of the dough, and to substantially expand the dough. The thick, expanded coating has a substantial amount of wheat yet it possesses a crispy, crunchy texture of a chip, rather than a leavened, mealy or flaky texture. Use of a pregelatinized waxy starch, which is not chemically modified, provides crispness and a high degree of expansion Use of a pure, raw potato starch which is not chemically modified promotes crunchiness and a chip-like texture and reduces oil pick-up or absorption during frying. The tumbling is preferably performed in a continuous belt coating device to achieve high production rates and uniform coating of individual core material pieces without agglomeration or sticking of pieces to each other.
摘要翻译： 通过翻转可食用的核心材料（例如坚果或干果），并且交替地施加水性成分和预混合的干混合物，获得具有膨胀，酥脆，片状纹理，基本上均匀，均匀的多孔涂层的咸味或甜点心 在可旋转的可食用芯材上，在可食用的芯材上形成面团涂层。 面团涂覆的芯材料可以通过油炸或烘烤加热，以显着降低面团的含水量，并使面团基本上膨胀。 厚的膨胀涂层具有大量的小麦，但它具有脆性，松脆的芯片质地，而不是发酵的，粉状的或片状的质地。 未经化学改性的预胶化蜡质淀粉的使用提供了脆性和高度的膨胀使用未经化学改性的纯生的马铃薯淀粉促进脆性和片状质地并减少吸油或吸收 油炸时。 滚筒优选在连续皮带涂布装置中进行，以实现高生产率和单个芯材料片的均匀涂布，而不会使块彼此附着或粘结。
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