公开(公告)号：US20180242629A1

公开(公告)日：2018-08-30

申请号：US15553313

申请日：2016-02-26

申请人： THE HERSHEY COMPANY

发明人： Julia J. WATTERSON ,  Julie Emsing MANN

IPC分类号： A23P20/10 ,  A23L25/00 ,  A23L19/00 ,  A23G1/54 ,  A23G1/30 ,  A23L11/00 ,  A23L25/10 ,  A23G1/44

CPC分类号： A23P20/105 ,  A23G1/305 ,  A23G1/44 ,  A23G1/54 ,  A23G3/343 ,  A23G3/44 ,  A23G3/50 ,  A23G3/54 ,  A23L11/01 ,  A23L19/05 ,  A23L25/10 ,  A23L25/25 ,  A23P20/00 ,  A23V2002/00 ,  A23G2200/10

摘要： In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.

公开(公告)号：US20150342215A1

公开(公告)日：2015-12-03

申请号：US14654666

申请日：2014-10-15

申请人： THE HERSHEY COMPANY

发明人： Julia J. WATTERSON

IPC分类号： A23G3/40 ,  A23G3/54 ,  A23G3/42

CPC分类号： A23G3/40 ,  A23G3/42 ,  A23G3/50 ,  A23G3/54 ,  A23V2002/00

摘要： A method of forming a crème filled snack is disclosed in which a fat-based crème is provided as a center portion, then a carbohydrate based syrup and a powdery starch blend are repeatedly alternately and separately applied over the center portion to form a coating around the center portion. The coated center portion is then cooked such that the applied coating forms a crisp outer shell resulting in a dual-textured confectionery product.

摘要翻译： 公开了一种形成装满奶油的小吃的方法，其中以脂肪为基础的奶油作为中心部分，然后以碳水化合物为基础的糖浆和粉末状淀粉共混物在中心部分上重复交替地和分别地施加，以形成围绕 中心部分。 然后将涂覆的中心部分进行烹饪，使得涂覆的涂层形成脆的外壳，产生双重织构的糖果产品。