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1. 发明授权

US5429834A Production of chip-like starch based snacks 失效
标题翻译：生产片状淀粉类小吃
公开(公告)号：US5429834A
公开(公告)日：1995-07-04
申请号：US57918
申请日：1993-05-07
申请人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
发明人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
IPC分类号： A23L1/052 , A23L1/164 , A23L1/217 , A23L1/10
CPC分类号： A23L19/19 , A23L29/206 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： A pregelatinized waxy starch provides for the production of cohesive, continuously machineable doughs from starchy materials or ingredients having starch with no- or low-gluten contents. The pregelatinized waxy starch is admixed with only a portion of the at least one starchy material and only a portion of the water needed to form a machineable dough. This mixing procedure results in uniform hydration of the pregelatinized waxy starch and avoids tearing of the dough sheet during machining. The moisture content of the dough sheets is reduced substantially from above about 25% by weight by heating in air, preferably in a gas-fired oven, to obtain chip-like snacks, such as potato chips and corn chips, having a low oil content, a blistered appearance, and a crisp texture.
摘要翻译：预胶化的蜡质淀粉提供从具有无谷蛋白或低谷蛋白含量的淀粉的淀粉质材料或成分的成分生产粘性，连续可机加工的面团。预胶化蜡状淀粉仅与至少一种淀粉质材料的一部分混合，并且仅形成一部分水以形成可机加工面团。这种混合程序导致预胶化蜡质淀粉的均匀水合，并避免在加工过程中面片的撕裂。通过在空气中，优选在燃气烘箱中加热，面片的水分含量基本上从约25重量％以上降低，以获得具有低含油量的片状小吃，例如马铃薯片和玉米片，外观漂亮，质感清晰。

2. 发明授权

US5500240A Production of chip-like starch based snacks 失效
标题翻译：生产片状淀粉类小吃
公开(公告)号：US5500240A
公开(公告)日：1996-03-19
申请号：US467668
申请日：1995-06-06
申请人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
发明人： Kevin Addesso , Theresa E. Dzurenko , Mark J. Moisey , Harry Levine , Louise Slade , James M. Manns , Richard D. Fazzolare , James Ievolella , Martha Y. Wang
IPC分类号： A23L1/052 , A23L1/164 , A23L1/217 , A23L1/10
CPC分类号： A23L19/19 , A23L29/206 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： A chip-like snack is prepared by admixing wheat flour, a no or low gluten content starchy material, e.g. potato starch, pregelatinized waxy starch and water to form a dough. The dough is then sheeted and cut into pieces and the pieces are heated to reduce their moisture content to obtain chip-like products having a blistered appearance and a crisp texture.
摘要翻译：通过混合小麦面粉，不含或低麸质含量的淀粉物质，例如，马铃薯淀粉，预胶化蜡质淀粉和水，以形成面团。然后将面团切片并切成片，并将片加热以降低其含水量，以获得具有起泡外观和脆性质地的片状产品。

3. 发明授权

US5747092A Production of crispy wheat-based snacks having surface bubbles 失效
公开(公告)号：US5747092A
公开(公告)日：1998-05-05
申请号：US637839
申请日：1996-04-25
申请人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh , Ellen L. Zimmerman
发明人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh , Ellen L. Zimmerman
IPC分类号： A21D2/18 , A21D13/00 , A23L1/164 , A23L1/10
CPC分类号： A21D13/0058 , A21D2/186 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

4. 发明授权

US5980967A Production of crispy wheat-based snacks having surface bubbles 失效
标题翻译：生产具有表面气泡的脆皮小麦基小吃
公开(公告)号：US5980967A
公开(公告)日：1999-11-09
申请号：US69998
申请日：1998-04-30
申请人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh , Ellen L. Zimmerman
发明人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh , Ellen L. Zimmerman
IPC分类号： A21D2/18 , A21D13/00 , A23L1/164 , A23L1/10
CPC分类号： A21D13/0058 , A21D2/186 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.
摘要翻译：通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋。预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％每个都是基于小麦面粉的重量。预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状，芯片般的质感，但具有小麦饼干味道。

5. 发明授权

US06479090B1 Crispy wheat-based snacks having surface bubbles 有权
标题翻译：酥脆的小麦小吃具有表面泡沫
公开(公告)号：US06479090B1
公开(公告)日：2002-11-12
申请号：US09322184
申请日：1999-05-28
申请人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh
发明人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh
IPC分类号： A23L110
CPC分类号： A21D2/186 , A21D13/16 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.
摘要翻译：通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋。预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％每个都是基于小麦面粉的重量。预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状，芯片般的质感，但具有小麦饼干味道。

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