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公开(公告)号：US5183678A
公开(公告)日：1993-02-02
申请号：US775897
申请日：1991-10-15
CPC分类号： A23L19/09 , A23L11/05 , A23L11/07 , Y10S426/808
摘要： A method for preparing a puff snack comprises the steps of puffing an ingredient essentially consisting of a bean which may or may not have the husk and having a water content of 9 to 20% in an extruder at a die temperature ranging from 90.degree. to 150.degree. C. for the ingredient having a water content of 9 to 11%, 100.degree. to 210.degree. C. for the ingredient having a water content of more than 11% and not more than 15% or 160.degree. to 240.degree. C. for the ingredient having a water content of more than 15% and not more than 20% so that the degree of puffing falls within the range of from 3.0 to 28.0 times the volume of the bean to give a puffed product having a water content of not more than 7% by weight after drying or without carrying out drying and then applying fat and oil to the resulting puffed product. The method makes it possible to provide puff snacks having a satisfactory taste peculiar to bean ingredients and a heavy taste with sufficient toughness, being easily mixed with the saliva in the mouth and leaving a pleasant aftertaste.
摘要翻译： 一种制备泡芙点心的方法包括以下步骤：在90至150℃的模头温度下，在挤出机中膨化基本上由豆制成的成分，该豆可以含有或可以不具有果壳并且具有9-20％的水含量 对于具有大于11％且不大于15％或160至240℃的成分的成分，对于含水量为9至11％，成分为100至210℃的成分，对于 该成分的含水量大于15％且不大于20％，使得膨化程度在豆的体积的3.0至28.0倍的范围内，从而得到含水量不大的膨化产物 干燥后不超过7重量％，或不进行干燥，然后将脂肪和油施加到得到的膨化产品上。 该方法使得可以提供具有令人满意的豆制品味道和具有足够韧性的重味道的口味小吃，容易与口腔中的唾液混合并留下愉快的余味。
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公开(公告)号：US5326583A
公开(公告)日：1994-07-05
申请号：US775452
申请日：1991-10-15
CPC分类号： A23L19/09 , A23L11/05 , A23L11/07 , Y10S426/808
摘要： A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.0 times the volume of the chlorophyll-containing plant to give a puffed product having a water content of not more than 7% by weight or drying the puffed product until the water content is not more than 7% by weight, applying fat and oil to the resulting puffed product and packing the resulting snack into a container having light shielding properties, the total time for light exposure during the steps of puffing, applying fat and oil and packing being less than 18 hours.
摘要翻译： 通过在完全遮光条件下粉碎颗粒从含有叶绿素的植物颗粒制备膨化小吃，将所得粉碎颗粒在粉碎后24小时内完全遮光或遮光条件下保存，并在具有 对于所得的含水量为9-11％的粉碎颗粒，其中模具的温度在90℃至150℃的范围内，对于所得粉碎颗粒，模具的温度为100至210℃，具有 水含量为11〜15％，模具温度为160〜240℃，得到的粉末颗粒的含水率为15〜20％，膨胀度落在一定范围内 为含叶绿素植物的体积的3.0至28.0倍，得到含水量不超过7重量％的膨化产品或将膨化产物干燥至 如果含水量不超过7重量％，则将脂肪和油施加到所得膨化产品上，并将所得小吃包装在具有遮光性的容器中，在膨化步骤期间曝光的总时间，施加脂肪和 油和包装不到18小时。
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公开(公告)号：US5264238A
公开(公告)日：1993-11-23
申请号：US41878
申请日：1993-04-02
摘要： A method for manufacturing a snack food comprises the steps of preparing a paste of a ground or pulverized vegetable and/or fruit, the paste having a moisture content ranging from 50 to 85% by weight and a saccharide content ranging from 5 to 35% by weight, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml. The method can provide snack foods exhibiting palatability which has never been attained, mainly comprising vegetables and/or fruits, having a moisture content ranging from 1 to 6% and a bulk density ranging from 0.3 to 0.8 g/ml. The snack foods manufactured according to this method can be used as health confectionery after independently packaging or incorporating into a container.
摘要翻译： 一种用于制造零食的方法包括以下步骤：制备研磨或粉碎的蔬菜和/或水果的糊料，该糊料的水分含量为50至85重量％，糖含量为5至35％ 重量，然后干燥该糊料，得到含水量为1至6重量％和体积密度为0.3至0.8g / ml的小吃食品。 该方法可以提供从未达到的主要包含蔬菜和/或水果的含水量为1至6％和堆积密度为0.3至0.8g / ml的可口性的零食。 根据该方法制造的小吃食品可以在独立包装或并入容器中之后用作健康糖果。
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公开(公告)号：US5322006A
公开(公告)日：1994-06-21
申请号：US40282
申请日：1993-03-30
申请人： Saburo Morioka , Toshihiko Narukami , Tamio Nagai , Naoaki Inoue
发明人： Saburo Morioka , Toshihiko Narukami , Tamio Nagai , Naoaki Inoue
CPC分类号： A47J37/1214 , A21B5/08
摘要： A continuous frying apparatus comprising a primary frying vessel for transferring foodstuff with the stream of oil; a secondary frying vessel for holding and frying the foodstuff below the oil surface with the use of a conveyor including rollers, a running member moving around the rollers and interlocked therewith, and projections arranged on the outer surface of the running member; and a joining section for connecting the primary frying vessel and the secondary frying vessel. According to the present invention, one of the rollers which is arranged nearest the starting side of the secondary frying vessel is positioned so that the intersection with the oil surface of a circular arc defined by the ends of the projections moving around that roller is positioned closer to the ending side of the secondary frying vessel than intersection of the oil stream flowing downward and out of the primary frying vessel meeting with the oil level in the secondary frying vessel.
摘要翻译： 一种连续的油炸装置，包括用于将油料转移到食品上的初级油炸容器; 二次油炸容器，用于通过使用包括辊的输送机，围绕辊互连的行进构件和布置在行进构件的外表面上的突起来保持和油炸油面下面的食物; 以及用于连接初级油炸容器和次级油炸容器的接合部分。 根据本发明，最靠近二次油炸容器的起始侧布置的辊之一被定位成使得与围绕该辊移动的突起的端部限定的圆弧的油面的交点位于更靠近 到二次油炸容器的末端，而不是与第二油炸容器中的油位相交的油流向下流出的油流的交点。
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