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    Production of crispy wheat-based snacks having surface bubbles
    1.
    发明授权
    Production of crispy wheat-based snacks having surface bubbles 失效

    公开(公告)号：US5747092A

    公开(公告)日：1998-05-05

    申请号：US637839

    申请日：1996-04-25

    申请人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    发明人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    IPC分类号： A21D2/18 ,  A21D13/00 ,  A23L1/164 ,  A23L1/10

    CPC分类号： A21D13/0058 ,  A21D2/186 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

    Production of crispy wheat-based snacks having surface bubbles
    2.
    发明授权
    Production of crispy wheat-based snacks having surface bubbles 失效
    生产具有表面气泡的脆皮小麦基小吃

    公开(公告)号：US5980967A

    公开(公告)日：1999-11-09

    申请号：US69998

    申请日：1998-04-30

    申请人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    发明人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    IPC分类号： A21D2/18 ,  A21D13/00 ,  A23L1/164 ,  A23L1/10

    CPC分类号： A21D13/0058 ,  A21D2/186 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

    摘要翻译： 通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋 。 预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。 预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。 预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。 使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。 在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。 预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％ 每个都是基于小麦面粉的重量。 预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。 非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状 ，芯片般的质感，但具有小麦饼干味道。

    Crispy wheat-based snacks having surface bubbles
    3.
    发明授权
    Crispy wheat-based snacks having surface bubbles 有权
    酥脆的小麦小吃具有表面泡沫

    公开(公告)号：US06479090B1

    公开(公告)日：2002-11-12

    申请号：US09322184

    申请日：1999-05-28

    申请人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh

    发明人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh

    IPC分类号： A23L110

    CPC分类号： A21D2/186 ,  A21D13/16 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

    摘要翻译： 通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋 。 预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。 预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。 预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。 使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。 在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。 预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％ 每个都是基于小麦面粉的重量。 预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。 非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状 ，芯片般的质感，但具有小麦饼干味道。

    Coated armor system and process for making the same
    4.
    发明申请
    Coated armor system and process for making the same 有权
    涂层护甲系统和制造过程相同

    公开(公告)号：US20060105183A1

    公开(公告)日：2006-05-18

    申请号：US10992521

    申请日：2004-11-17

    申请人： Henry Chu ,  Thomas Lillo ,  Kevin McHugh

    发明人： Henry Chu ,  Thomas Lillo ,  Kevin McHugh

    IPC分类号： C23C16/00 ,  B05D3/12 ,  B05D3/02 ,  B05D1/36

    CPC分类号： C23C26/00 ,  F41H5/0414 ,  Y10T428/24942 ,  Y10T428/2495 ,  Y10T428/31678

    摘要： An armor system and method involves providing a core material and a stream of atomized coating material that comprises a liquid fraction and a solid fraction. An initial layer is deposited on the core material by positioning the core material in the stream of atomized coating material wherein the solid fraction of the stream of atomized coating material is less than the liquid fraction of the stream of atomized coating material on a weight basis. An outer layer is then deposited on the initial layer by positioning the core material in the stream of atomized coating material wherein the solid fraction of the stream of atomized coating material is greater than the liquid fraction of the stream of atomized coating material on a weight basis.

    摘要翻译： 装甲系统和方法包括提供核心材料和包含液体部分和固体部分的雾化涂层材料流。 通过将核心材料定位在雾化涂层材料流中，将初始层沉积在芯材上，其中雾化涂层材料流的固体部分基于重量计小于雾化涂层材料流的液体部分。 然后通过将芯材料定位在雾化涂层材料流中，将外层沉积在初始层上，其中雾化涂层材料流的固体部分大于雾化涂层材料流的液体部分的重量 。

    Process for making low sodium crackers and products obtained thereby
    7.
    发明授权
    Process for making low sodium crackers and products obtained thereby 失效
    制备低钠饼干的方法及由此获得的产品

    公开(公告)号：US5066499A

    公开(公告)日：1991-11-19

    申请号：US327709

    申请日：1989-03-23

    申请人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

    发明人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

    IPC分类号： A21D2/02

    CPC分类号： A21D2/02 ,  Y10S426/804

    摘要： Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

    摘要翻译： 通过本发明的方法可以获得低钠烘焙食品，例如苏打饼干，牡蛎饼干，椒盐脆饼干和风味小吃饼干，具有基本均匀的质地和pH，基本上均匀的表面颜色，令人愉快的口感和味道 。 通过用碳酸钾代替至少一部分，优选全部碳酸氢钠用于发酵，烘焙食品的钠含量例如降低至少于或等于42mg Na +，每14.2gm。 通过以下方式避免局部浓度的钾离子产生的热点：1）将碳酸钾基本上均匀地直接施加到其他成分的表面上，以使碳酸钾和/或2）使用具有粒度分布的碳酸钾 约98重量％比100目精细，或3）使用碳酸钾水溶液。 用于制备低钠未发酵裂化器的优选发酵剂使用1.3至8份碳酸铵和1重量份碳酸钾的混合物。

    Process for making low sodium baked crackers
    9.
    发明授权
    Process for making low sodium baked crackers 失效
    制作低钠烤饼干的方法

    公开(公告)号：US4859473A

    公开(公告)日：1989-08-22

    申请号：US105975

    申请日：1987-10-06

    申请人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

    发明人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

    IPC分类号： A21D2/02

    CPC分类号： A21D2/02 ,  Y10S426/804

    摘要： Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

    摘要翻译： 通过本发明的方法可获得具有基本统一的质地和pH的低钠烘烤饼干，基本均匀的表面颜色，令人愉快的口感和味道。 通过用碳酸钾代替至少一部分，优选全部碳酸氢钠用于发酵，烘焙食品的钠含量例如降低至少于或等于42mg Na +，每14.2gm。 通过：（1）将碳酸钾基本上均匀且直接地涂覆在其它成分的表面上以使碳酸钾水合和溶解，和/或（2）使用具有颗粒的碳酸钾来避免由局部浓度的钾离子引起的热点 约98重量％的粒度分布比100目精细，或（3）使用碳酸钾水溶液。 用于制备低钠未发酵裂化器的优选发酵剂使用1.3至8份碳酸铵和1重量份碳酸钾的混合物。