-
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.
-
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。
-
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。
-
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。
-
公开(公告)号：US10264804B2
公开(公告)日：2019-04-23
申请号：US12907763
申请日：2010-10-19
摘要： A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
-
公开(公告)号：US07829128B2
公开(公告)日：2010-11-09
申请号：US11428011
申请日：2006-06-30
申请人： Jan Karwowski , Vani Vemulapalli , Chen Y. Wang
发明人： Jan Karwowski , Vani Vemulapalli , Chen Y. Wang
IPC分类号： A21D13/00
摘要： Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.
摘要翻译： 通过制备面团，连续生产保存稳定的全谷物复合食品，例如咸味和甜味小吃和谷物，该面团包括在水存在下烹饪全麦粒谷物颗粒，有效使糊状谷物颗粒的淀粉含量凝胶化 提供凝胶化的全谷物谷物颗粒，并将糊化的全谷物谷物颗粒与淀粉，全谷物粉，任选的小面团成分如发酵剂和选自蔬菜和水果的食品成分混合， 准备面团 将面团形成为离散的面团单元，其被烘焙或油炸以提供营养丰富，低脂肪，多风味和良好的膳食纤维来源的全谷物复合食品。
-
7.发明授权公开(公告)号：US08367142B2
公开(公告)日：2013-02-05
申请号：US11382306
申请日：2006-05-09
IPC分类号： A23L1/164
CPC分类号： A23L1/1646 , A23L7/10 , A23L7/117 , A23L7/122 , A23L7/126 , A23L7/135 , A23L7/139 , A23P10/20
摘要： Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
摘要翻译： 在蔬菜，水果或奶酪的存在下，通过将煮熟的，回火的，全谷物颗粒造粒，连续生产切碎或片状的全谷物复合食品，例如即食谷物和甜味和咸味小吃 。 在另一方面，将包含巧克力的包衣涂层施用于造粒的烘烤的切碎的层压制品，其中切碎的产品还可任选地包括在造粒期间添加和存在的水果。
-
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。
-
公开(公告)号：US20060246195A1
公开(公告)日：2006-11-02
申请号：US11265960
申请日：2005-11-03
IPC分类号： A23L1/00
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。
-
10.发明申请SNACKS WITH MARBLED-LIKE APPEARANCE AND METHODS FOR STEAM TREATING DOUGH-BASED SNACKS 审中-公开具有类似外观的SNACKS和用于蒸汽处理基于DOUGH的SNACKS的方法公开(公告)号：US20140322392A1
公开(公告)日：2014-10-30
申请号：US14342513
申请日：2012-09-07
摘要： Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when compared to the dough composition.
摘要翻译： 通常，提供具有至少一个大理石表面的裂化器。 大理石表面可以包括裂化部分和夹杂物，其中当与面团组合物相比时，夹杂物组合物具有对比的颜色，质地，外观和/或味道。
-
-
-
-
-
-
-
-
-
搜索结果
18 条记录 (耗时 0.028 秒)
