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公开(公告)号:US20050013918A1
公开(公告)日:2005-01-20
申请号:US10862299
申请日:2004-06-07
申请人: Jennifer Hander , Brian Jacoby , Joseph Kelly , Donald Neel , Mary Parsons , Darrell Taylor , Nolvia Zelaya Montes
发明人: Jennifer Hander , Brian Jacoby , Joseph Kelly , Donald Neel , Mary Parsons , Darrell Taylor , Nolvia Zelaya Montes
IPC分类号: A21D2/14 , A21D2/16 , A21D2/18 , A21D8/06 , A21D13/00 , A21D13/04 , A23L1/00 , A23L1/164 , A23L1/18 , A23L1/217
CPC分类号: A21D2/145 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/42 , A23L7/13 , A23L19/18 , A23P30/20 , A23P30/30 , A23V2002/00 , Y10S426/808 , A23V2200/254 , A23V2250/18
摘要: An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
摘要翻译: 通过利用离散的固体脂质颗粒,在制造的,膨化的零食产品中维持设计的功能形状的改进方法。 这些脂质在室温下必须是固体,熔点高于100°F,使得当与面团混合时它们保持离散和固体,随后被片材或挤出。 在烘烤,油炸或烘烤步骤期间,固体脂质颗粒熔化并软化并破坏淀粉基质,从而允许蒸汽逸出并防止不期望的缺陷,例如过度起泡,起绒和其它妨碍预期功能的形状缺陷。 然而,固体脂质颗粒的添加仅防止在存在固体脂质颗粒的局部区域中的蒸汽积聚。 因此,通过改变生面团中的固体脂质颗粒的含量,可以控制形状变形的程度。