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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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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：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：US20050281934A1
公开(公告)日：2005-12-22
申请号：US11214430
申请日：2005-08-29
申请人： Gerald Cotten , Brian Hallacker , John Cahill , Kenneth Maas
发明人： Gerald Cotten , Brian Hallacker , John Cahill , Kenneth Maas
CPC分类号： A23G3/46 , A23G3/0004 , A23G3/0006 , A23G3/0252 , A23G3/04
摘要： An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight. An apparatus for practicing the method of the present invention is also disclosed.
摘要翻译： 连续生产基于乳品的甜食的有效方法可防止加工过程中的蛋白质燃烧和沉淀。 该方法包括在第一热交换器中将糖水组合物加热到至少其沸点，在其离开第一热交换器之后将乳制品组分与沸腾的含水糖组合物混合以形成基于乳制品的物质，以及烹饪乳制品 在第二热交换器中达到期望的最终温度，而不会在第二热交换器内基本上分离或沉淀蛋白质。 第一和第二热交换器优选为板式和框式式热交换器。 在进入第二热交换器之前和再次离开第二热交换器之后，乳基物质的固体含量优选增加。 煮熟的基于乳制品的物料的固体含量增加至至少约88重量％，优选至少约90重量％。 还公开了用于实施本发明的方法的装置。
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