公开(公告)号：US20170332677A1

公开(公告)日：2017-11-23

申请号：US15525454

申请日：2015-11-09

申请人： INTERCONTINENTAL GREAT BRANDS LLC

发明人： Ana Patricia RODRIGUEZ ,  Julie SMITH ,  Alan KINO ,  Francois P. ERRANDONEA ,  Gay KASEGRANDE ,  Nimesh K. PATEL ,  Minerva Jimenez ESPINOSA

IPC分类号： A23L7/122 ,  A23P30/25 ,  A23L7/13 ,  A23P20/25

CPC分类号： A23L7/122 ,  A21D13/37 ,  A23L7/13 ,  A23P20/25 ,  A23P30/25

摘要： A crispy co-extruded snack product includes an extruded casing having a flour component that includes from about 37% to about 92% by weight wheat flour; and an extruded filling disposed within the extruded casing wherein filling weight is from about 20 wt % to about 75 wt % of total weight of the co-extruded foodstuff.

公开(公告)号：US20160174580A1

公开(公告)日：2016-06-23

申请号：US14575686

申请日：2014-12-18

申请人： GENERAL MILLS, INC.

发明人： Ralph A. Stenvik

IPC分类号： A21D13/00 ,  A21C15/00 ,  A21D13/08

CPC分类号： A21C15/007 ,  A21D13/32 ,  A21D13/37 ,  A21D13/80 ,  A23G3/0021 ,  A23G3/0023 ,  A23G3/0068 ,  A23G3/2015 ,  A23L7/126 ,  A23P10/00 ,  A23P10/25 ,  A23P20/20 ,  A23P30/25

摘要： A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

摘要翻译： 根据使用挤出设备的方法制造小吃店，其包括底部或外壳，设置在基部上的主要填充物，以及嵌入到外部暴露于主填充物的第二填充物或顶部。 一次和二次填充物共挤出，用于二次填充的挤出喷嘴直接位于用于主填充的挤出端口附近。 主填充物是不可流动的，而次级填充物优选是可流动的。 挤压喷嘴可以在挤压操作之间或在挤压操作期间重新定位以改变用于二次填充的重复图案。

公开(公告)号：US20060263488A1

公开(公告)日：2006-11-23

申请号：US11132919

申请日：2005-05-19

申请人： David Pupko ,  Ronit Sklar ,  Mark Johnke ,  Rafi Nachum

发明人： David Pupko ,  Ronit Sklar ,  Mark Johnke ,  Rafi Nachum

IPC分类号： A21D13/00

CPC分类号： A23L7/122 ,  A21D13/37 ,  A21D13/38

摘要： A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food comprises I) an outer shell, especially a shell comprising one or more cereal ingredients, and II) an inner creamy filling including no more than 25 wt. % sugar solids by weight of said filling, no more than 5 wt. % water, at least 20 wt. % lipid, said lipid comprising no more than 20 wt. %, on the total lipid content, of digestible saturated and trans fatty acid moieties, and at least 2 wt. % of a fibrous filling agent. Preferably the filling agent is dextrin. The filling preferably comprises from 30 to 45 wt. % lipid. The lipid of the filling preferably includes no greater than 10 wt. % (on total lipid) of trans- and saturated triglycerides.

摘要翻译： 低热量的小吃，特别是营养丰富的手提零食，具有良好的感官特性。 优选地，本发明的小吃食品不存在总体甜味印象。 在一个实施方案中，小吃食品包括I）外壳，特别是包含一种或多种谷物成分的壳，以及II）内部奶油填充物，其包含不超过25wt。 ％糖固含量，不超过5wt。 ％水，至少20wt。 ％脂质，所述脂质包含不超过20重量％ ％，关于总脂质含量，可消化的饱和和反式脂肪酸部分，和至少2重量％ ％的纤维状填充剂。 优选地，填充剂是糊精。 填充物优选包含30至45重量％ ％脂质。 填充物的脂质优选包含不大于10wt。 反式和饱和甘油三酯的百分比（总脂质）。

公开(公告)号：US20040185158A1

公开(公告)日：2004-09-23

申请号：US10638563

申请日：2003-08-11

发明人： Edward Kevin McHugh ,  Robert John Profita ,  Jill Margaret Critchley ,  Nicole Remily

IPC分类号： A21D006/00

CPC分类号： A23L7/122 ,  A21C11/163 ,  A21D13/37 ,  A23P30/25

摘要： A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained. Post-extrusion shaping or mechanical flattening of the dough with a roller is not needed to obtain a desired cross sectional shape having a substantially rectangular middle portion and curved or rounded shoulders, thereby avoiding sticking and tearing of the dough. Ultrasonic cutting of the baked product is employed to avoid substantial visual smearing of one layer of filling into another.

摘要翻译： 连续地制造具有所需的基本上比宽度更小的高度的棒形的三重共挤出烘烤物料，其具有不同的，至少基本上均匀的同心填充物，其在烘烤片的相对切割端处在视觉上是明显的。 棒形产品优选是具有不同填充物的饼干，例如水果馅和奶酪馅饼馅。 通过阻止和转移中间填充物的流动通过中间模孔，使得中间填充物或层向着横截面端部或侧面而不是共挤出物的顶部和底部的不期望的过度流动大大减少，使得其流向 中间环的顶部和底部细长部分。 获得具有基本上均匀的中间同心层的焙烤产品，其优选地至少穿过顶部和底部均匀地稠且连续。 不需要挤出成形或用辊子进行机械平整，以获得具有大致矩形的中间部分和弯曲或圆形的肩部的期望的横截面形状，从而避免面团的粘结和撕裂。 采用烘烤产品的超声波切割来避免一层填充物对另一层的显着污染。

公开(公告)号：US06753026B2

公开(公告)日：2004-06-22

申请号：US10140391

申请日：2002-05-07

申请人： Olaf Kortum

发明人： Olaf Kortum

IPC分类号： A21D1300

CPC分类号： A21D13/37

摘要： A process for making bread snacks with fillings of high water content is disclosed and the snacks have shelf lives at chilled or ambient temperatures of more than six weeks. Baked bread is used as raw material.

摘要翻译： 公开了一种具有高含水量的面包小吃的方法，并且小吃在超过六周的冷冻或环境温度下具有保质期。 烤面包用作原料。

公开(公告)号：US20010002267A1

公开(公告)日：2001-05-31

申请号：US09760633

申请日：2001-01-16

申请人： Kraft Foods, Inc.

发明人： Lauren E. Rapaport

IPC分类号： A23G003/00

CPC分类号： A21D13/37 ,  A21D13/31

摘要： The present invention provides a low moisture cheesecake product having extended shelf life stability. It includes a crust whose water activity ranges from about 0.40 to about 0.86, and a cheesecake filling whose water activity ranges from about 0.76 to about 0.86. The water activity of the finished cheesecake product ranges from about 0.60 to about 0.86. The shelf life stability of the cheesecake product is at least about 3 months at refrigerated temperature. In favorable embodiments of the cheesecake product, its size and shape are appropriate for an individual serving as a snack or a dessert. The filling comprises less than about 60% by weight cream cheese, and includes ingredients that contribute to a lowering of the water activity of the cheesecake product.

摘要翻译： 本发明提供了具有延长保质期稳定性的低水分乳酪蛋糕产品。 其包括水活度范围为约0.40至约0.86的壳，以及水活度范围为约0.76至约0.86的芝士蛋糕填充物。 成品乳酪蛋糕产品的水分活度约为0.60至0.86。 芝士蛋糕产品的保质期稳定性在冷藏温度下至少约3个月。 在芝士蛋糕产品的有利实施方案中，其尺寸和形状适合于用作小吃或甜点的个体。 填充物包含小于约60重量％的奶油干酪，并且包括有助于降低芝士蛋糕产品的水分活性的成分。

公开(公告)号：US06180151B2

公开(公告)日：2001-01-30

申请号：US09329512

申请日：1999-06-10

申请人： Quinghuang Geng ,  Susan M. Hayes-Jacobson

发明人： Quinghuang Geng ,  Susan M. Hayes-Jacobson

IPC分类号： A23B403

CPC分类号： A23L7/17 ,  A21C3/04 ,  A21C11/16 ,  A21D8/02 ,  A21D13/37 ,  A21D13/60 ,  A23L7/11 ,  A23L7/13

摘要： A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The improved dough can be described by the degree of expansion and its cooking properties.

摘要翻译： 使用挤出方法获得具有期望特性的发酵面团产品。 化学发酵剂用于在挤出机和/或预混合器内释放二氧化碳，以在挤出过程之后产生膨胀的面团。 可以通过膨胀度和烹调性能来描述改良的面团。

公开(公告)号：US10058108B2

公开(公告)日：2018-08-28

申请号：US14408925

申请日：2013-05-15

申请人： Mondelez UK R&D Limited

发明人： Andrew Christopher Bufton ,  Parbinder Cheema

IPC分类号： A23G1/54 ,  A23G1/00 ,  A23G3/34 ,  A23G3/54 ,  A23C19/09 ,  A23P30/20 ,  A23P30/25 ,  A21D13/31 ,  A21D13/24 ,  A21D13/37 ,  A21D13/45 ,  A21D13/36 ,  A21D13/32 ,  A21D13/22

CPC分类号： A23G1/0056 ,  A21D13/22 ,  A21D13/24 ,  A21D13/31 ,  A21D13/32 ,  A21D13/36 ,  A21D13/37 ,  A21D13/45 ,  A23C19/09 ,  A23G1/00 ,  A23G1/54 ,  A23G1/545 ,  A23G3/0021 ,  A23G3/54 ,  A23P30/20 ,  A23P30/25 ,  A23V2002/00

摘要： This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.

公开(公告)号：US20160286826A1

公开(公告)日：2016-10-06

申请号：US15035001

申请日：2014-11-07

申请人： Intercontinental Great Brands LLC

发明人： Alan J. KINO ,  Dawn R. MAZZACCARO ,  Supapong SIRIS ,  Marty H. GOLDEN ,  Michelle D. BEAVER ,  Lynn HAYNES ,  Francois ERRANDONEA ,  Julie K. SMITH

IPC分类号： A21D13/00

CPC分类号： A21D13/31 ,  A21D2/264 ,  A21D13/32 ,  A21D13/37 ,  A21D13/38 ,  A23P30/25 ,  A23V2002/00 ,  A23V2250/5114 ,  A23V2250/5116

摘要： A dual-textured foodstuff comprising a total fiber content of about 2.5 g to about 5.0 g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1; about 40 wt % to about 60 wt % of the total fiber content; and a crispy texture throughout the shelf life of the foodstuff; along with a baked filling component present in an amount of about 35 wt % to about 60 wt % of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having a soft texture throughout the shelf life of the foodstuff; a relative humidity of about 0.6 to about 0.8.

摘要翻译： 一种双重纹理的食品，其包含总纤维含量约2.5g至约5.0g的纤维; 以面包为基础的组合成分，其中包含以约9:1至约0.43:1的比例的可溶性纤维和不溶性纤维的生面团组分纤维混合物; 约40重量％至约60重量％的总纤维含量; 并在食品的保质期内保持脆皮; 以及以约35重量％至约60重量％的量存在的烘烤填充组分，烘焙填充组分与烘焙的面团基组分直接接触，并且在整个保质期内具有柔软的质地 食物 约0.6至约0.8的相对湿度。

公开(公告)号：US20150056335A1

公开(公告)日：2015-02-26

申请号：US13974256

申请日：2013-08-23

申请人： Elwha LLC

发明人： SAMUEL J. FAHEY-BURKE ,  NATHAN P. MYHRVOLD ,  HUAN LARISSA ZHOU

IPC分类号： A21D13/00 ,  A21D8/06 ,  A21C11/16

CPC分类号： A21D8/06 ,  A21C9/04 ,  A21C11/163 ,  A21D13/11 ,  A21D13/37 ,  A21D13/41

摘要： An improved system and method to produce a bread product is disclosed. Bread products that produced with the system and method are also disclosed. The bread products are intended for commercial manufacture with high volume and efficiency. The system and method produce bread products from multiple dough components; one dough component provides an interior core; another dough product provides an exterior layer. When the bread product is baked, a multi-component bread product is formed where the crumb is provided by the dough component of the interior core and the crust is provided by exterior surface of the dough component of the exterior layer. Any of a wide variety of types and forms and shapes and sizes and etc. of bread products may be produced. The system and method may be performed using any of a wide variety of production techniques. Each dough component may be formulated (and may include an improver) to facilitate the operation of the system and method and to provide a tasteful and appealing bread product.

摘要翻译： 公开了一种用于生产面包产品的改进的系统和方法。 还披露了用该系统和方法生产的面包产品。 面包产品用于商业制造，具有高容量和高效率。 该系统和方法从多个面团部件生产面包产品; 一个面团部件提供内部芯部; 另一个面团产品提供外部层。 当面包产品被烘烤时，形成多组分面包产品，其中面包屑由内芯的面团部件提供，并且外壳由外层的面团部件的外表面提供。 可以生产面包产品的各种类型和形式，形状和尺寸等的任何一种。 可以使用各种各样的生产技术中的任何一种进行系统和方法。 每个面团组分可以配制（并且可以包括改进剂）以促进系统和方法的操作并且提供有味且吸引人的面包产品。