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    • 1. 发明授权
    • Baked potato-based chip-like snack foods and method of preparing
    • 烤马铃薯片状休闲食品及其制备方法
    • US5690982A
    • 1997-11-25
    • US459241
    • 1995-06-02
    • Richard D. FazzolareJoseph A. SzwercRichard R. McFeaters
    • Richard D. FazzolareJoseph A. SzwercRichard R. McFeaters
    • A23G3/00A23G3/34A23L1/10A23L1/164A23L1/214A23L1/217
    • A23L19/19A23L19/11A23L7/117A23L7/13Y10S426/808
    • The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is a corn and a potato ingredient. The formed composition is sheeted and the sheeted composition is then laminated, educed in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
    • 本发明是一种连续方法和由含有至少一种具有淀粉的成分的组合物制备低脂肪含量的片状焙烤小吃食品的方法的产物。 水和具有淀粉的成分基本上包括组合物的所有成分。 该方法包括在炊具挤出机或连续混合器中混合和加热组合物以形成面团状稠度。 在本发明最优选的实施方案中,包括淀粉的成分是玉米和马铃薯成分。 将形成的组合物成片,然后将片状组合物层压,厚度压制成块,并在常规烘箱中烘烤。 在烘烤期间,面团的外层快速烹调并在面团的内部部分捕获蒸汽。 水疱和卷发导致最终产品对最终产品赋予芯片般的外观。 一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。