公开(公告)号：US20070243301A1

公开(公告)日：2007-10-18

申请号：US11279795

申请日：2006-04-14

申请人： Michelle Barnett ,  Ajay Bhaskar ,  Robin Hargrove ,  Jason Niermann ,  V.N. Rao ,  Craig Weitz

发明人： Michelle Barnett ,  Ajay Bhaskar ,  Robin Hargrove ,  Jason Niermann ,  V.N. Rao ,  Craig Weitz

IPC分类号： A21D13/00

CPC分类号： A23G3/34 ,  A23L7/17 ,  A23P30/20 ,  A23P30/34

摘要： With the process for producing rice-based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a rice based snack product that has improved flavor qualities and decreased oil pick up. To form the pellets, a rice meal is passed through a low shear extruder. The extrudate produced is then cut into pellets.

摘要翻译： 通过生产稻基可膨胀颗粒的方法，制造能够储存长达约六个月的中间产品。 这些颗粒可以随后扩展成食品，特别是具有改善的风味品质和减少吸油的基于米的小吃产品。 为了形成颗粒，将米饭通过低剪切挤出机。 然后将生产的挤出物切成颗粒。

公开(公告)号：USD625486S1

公开(公告)日：2010-10-19

申请号：US29358984

申请日：2010-04-02

申请人： Ajay Bhaskar ,  Kerry Anechiarico

设计人： Ajay Bhaskar ,  Kerry Anechiarico

公开(公告)号：US20080044534A1

公开(公告)日：2008-02-21

申请号：US11843761

申请日：2007-08-23

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A23L1/164

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。

公开(公告)号：US20050260314A1

公开(公告)日：2005-11-24

申请号：US10848881

申请日：2004-05-19

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A21D6/00 ,  A21D8/02 ,  A21D13/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。