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1. 发明申请

WO0176388A8 EXTRUDED SNACK PRODUCT 审中-公开
标题翻译：挤出的SNACK产品
公开(公告)号：WO0176388A8
公开(公告)日：2002-01-03
申请号：PCT/US0109324
申请日：2001-03-20
申请人： GEN MILLS INC , BORNHORST WILLIAM C , CHEN ROGER X , MANUEL BILL , ROBIE STEVEN C , SCHER NICLAS M , STEIN STEVEN A , KUFFEL RICHARD A
发明人： BORNHORST WILLIAM C , CHEN ROGER X , MANUEL BILL , ROBIE STEVEN C , SCHER NICLAS M , STEIN STEVEN A , KUFFEL RICHARD A
IPC分类号： A23L1/164 , A23L1/18
CPC分类号： A23L7/165 , A23L7/122 , A23L7/135
摘要： Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18 %, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers. The present method can utilize less expensive and specialized equipment, can be practiced as a continuous process rather than batch or semi-continuous, and are more economic.
摘要翻译：从煮熟的谷物面团（尤其是玉米）制备膨化的零食产品的方法包括深层脂肪油煎的聚碳酸酯形状的小球或半成品。制备这种小吃产品的方法包括用温水切割粒度为0.5至2.5mm的切粒颗粒的浸渍步骤，其含水量至少为18％，烹饪短暂停留时间以形成熟的谷物面团，例如双螺杆挤出机，第二长停留时间烹调步骤，将熟化的谷物生面团挤出成挤出物绳索，同时冷却挤出物绳索回火，形成丸粒，干燥颗粒，膨化以形成成品零食，例如通过深层油炸。本发明方法提供了在批量炊具中通过传统的低剪切延长的谷物烹饪制备的那些相当的质地和饮食质量的完成的膨化片。本方法可以利用较便宜和专门的设备，可以作为连续过程而不是批次或半连续地实现，并且更经济。

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