公开(公告)号：US20090136625A1

公开(公告)日：2009-05-28

申请号：US11945834

申请日：2007-11-27

Applicant: Robert CHATEL

Inventor： Robert CHATEL

IPC: A23L1/302 ,  A21C9/08 ,  A23P1/12 ,  A23L1/00

CPC classification number: A23L1/1805 ,  A21C9/045 ,  A21C9/066 ,  A21C11/16 ,  A23G3/0065 ,  A23L7/122 ,  A23L7/17 ,  A23P20/20 ,  A23P20/25 ,  A23V2002/00

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract translation: 通过扩大构成中心填充垫的食品线，可以减少具有中心填充垫的食品的体积密度。 用于生产具有低堆积密度的填料的食品的方法包括通过将面团通过小孔来制备食品线，并且通过第一层和第二层包围食品线。

公开(公告)号：US20060210695A1

公开(公告)日：2006-09-21

申请号：US11115441

申请日：2005-04-27

Applicant: Girish Ganjyal ,  Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

Inventor： Girish Ganjyal ,  Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

IPC: A23J1/00

CPC classification number: A23L1/1805 ,  A23J3/18 ,  A23L7/117 ,  A23L7/17 ,  A23L33/185 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486 ,  A23V2250/5118

Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

Abstract translation: 高蛋白质膨胀产品通过挤出成型，例如小麦蛋白分离物，改良的小麦淀粉，盐，树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出，温度范围为50至140℃，螺杆转速为250至450rpm，背压为350至1200psi，用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30％到90％的膨化产品。 当在显微镜下观察时，扩展的产品具有良好的细胞结构，具有不同的细胞大小。 该方法可用于开发各种各样的产品，例如小麦片，小麦卷发，小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。

公开(公告)号：US08980355B2

公开(公告)日：2015-03-17

申请号：US11945834

申请日：2007-11-27

Applicant: Robert Chatel

Inventor： Robert Chatel

IPC: A23L1/00 ,  A23L1/302 ,  A23P1/12 ,  A23L1/164 ,  A21C9/06 ,  A23G3/34 ,  A23P1/08 ,  A21C9/08

CPC classification number: A23L1/1805 ,  A21C9/045 ,  A21C9/066 ,  A21C11/16 ,  A23G3/0065 ,  A23L7/122 ,  A23L7/17 ,  A23P20/20 ,  A23P20/25 ,  A23V2002/00

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract translation: 通过扩大构成中心填充垫的食品线，可以减少具有中心填充垫的食品的体积密度。 用于生产具有低堆积密度的填料的食品的方法包括通过将面团通过小孔来制备食品线，并且通过第一层和第二层包围食品线。

公开(公告)号：US08741370B2

公开(公告)日：2014-06-03

申请号：US11115441

申请日：2005-04-27

Applicant: Girish M. Ganjyal ,  Kyungsoo Woo ,  Sukh D. Bassi ,  Clodualdo C. Maningat

Inventor： Girish M. Ganjyal ,  Kyungsoo Woo ,  Sukh D. Bassi ,  Clodualdo C. Maningat

IPC: A23L1/18

CPC classification number: A23L1/1805 ,  A23J3/18 ,  A23L7/117 ,  A23L7/17 ,  A23L33/185 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486 ,  A23V2250/5118

Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

Abstract translation: 高蛋白质膨胀产品通过挤出成型，例如小麦蛋白分离物，改良的小麦淀粉，盐，树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出，温度范围为50至140℃，螺杆转速为250至450rpm，背压为350至1200psi，用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30％到90％的膨化产品。 当在显微镜下观察时，扩展的产品具有良好的细胞结构，具有不同的细胞大小。 该方法可用于开发各种各样的产品，例如小麦片，小麦卷发，小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。