公开(公告)号：US20230404117A1

公开(公告)日：2023-12-21

申请号：US18334977

申请日：2023-06-14

申请人： The Hershey Company

发明人： Supapong Siris ,  Ryan J. Gorel ,  Luz Palacios ,  Mary Ellen Kline

IPC分类号： A23L7/126 ,  A23L29/30 ,  A23L7/165 ,  A23G1/30

CPC分类号： A23L7/126 ,  A23G1/30 ,  A23L7/165 ,  A23L29/30

摘要： A method of manufacturing a popcorn-based snack product includes mixing a binder syrup; mixing the binder syrup with popcorn to form a dough; forming the dough into a slab; baking the slab; and forming the slab into a plurality of portions. The baking step may be performed before or after the slab is formed into the plurality of portions. The binder syrup includes about 52.0-52.5% by weight tapioca syrup; about 23.5-24.5% by weight tapioca fiber; and about 3.5-5.0% by weight gum Arabic.

公开(公告)号：US20210106026A1

公开(公告)日：2021-04-15

申请号：US16957630

申请日：2020-01-17

申请人： The Hershey Company

发明人： Prashant Mudgal ,  Supapong Siris

IPC分类号： A23J3/22 ,  A23J3/26 ,  A23J3/24 ,  A23J3/14 ,  A23J1/14 ,  A23L19/00 ,  A23L5/10 ,  A23P30/25

摘要： Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

公开(公告)号：US20230061484A1

公开(公告)日：2023-03-02

申请号：US17446389

申请日：2021-08-30

申请人： THE HERSHEY COMPANY

发明人： Yumin You ,  Chelsea Denise Hager ,  Supapong Siris ,  John Edward Bennett, JR. ,  Yvette Thibault Pascua Cubides

IPC分类号： A23G3/44 ,  A23G3/42 ,  A23G3/40 ,  A23G3/32 ,  A23G3/54 ,  A23J3/08 ,  A23L7/126 ,  A23L33/19

摘要： A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein to form a caramel composition. The method also includes hydrating the protein at a hydrating temperature less than a denaturation temperature of the protein to achieve the caramel having a predetermined water activity without denaturing the protein. The caramel includes about 25% by weight or greater of the protein source, and the protein is not in a denatured state in the caramel. A comestible product includes a protein core layer and a layer of a slab-able caramel adhering to the protein core layer.

公开(公告)号：US11291212B2

公开(公告)日：2022-04-05

申请号：US15747607

申请日：2016-08-11

申请人： THE HERSHEY COMPANY

发明人： Utkarsh Shah ,  Gagan Mongia ,  Supapong Siris

IPC分类号： A21D2/36 ,  A21D2/18 ,  A21D2/26 ,  A21D13/066

摘要： A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.

公开(公告)号：US11737476B2

公开(公告)日：2023-08-29

申请号：US16957630

申请日：2019-01-17

申请人： The Hershey Company

发明人： Prashant Mudgal ,  Supapong Siris

IPC分类号： A23J3/14 ,  A23J3/22 ,  A23P30/25 ,  A23L19/00 ,  A23J3/24 ,  A23J3/26 ,  A23L5/10 ,  A23J1/14

CPC分类号： A23J3/227 ,  A23J3/14 ,  A23J3/24 ,  A23J3/26 ,  A23L19/09 ,  A23P30/25 ,  A23J1/14 ,  A23L5/10 ,  A23V2002/00

摘要： Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.