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Process for preparing a cooked extruded flour-based product

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23D-006/00
출원번호 US-0709980 (1985-03-11)
발명자 / 주소
  • Fulger Charles V. (Millwood NY) Lazarus Charles R. (Ossining NY) Lou Wen C. (Yorktown Heights NY) Stocker Charles T. (Augusta MI) Tu Chia-Chi (Dover DE)
출원인 / 주소
  • General Foods Corporation (White Plains NY 02)
인용정보 피인용 횟수 : 37  인용 특허 : 2

초록

This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a

대표청구항

A continuous process for preparing a cooked extruded edible flour-based product comprising: (a) feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content of 20 to 40% by weight said gas forming agent being sufficient to release

이 특허에 인용된 특허 (2)

  1. Kiyoki Mamoru (Ohme JPX) Endo Hiroyoshi (Kanagawa JPX) Naruchi Tatsuyuki (Hino JPX) Hashimoto Yoshinobu (Fujisawa JPX), Method for regulating bone metabolism of warm-blooded animals, and pharmaceutical compositions thereof.
  2. Dyson David V. (Richmond Hill CAX) Darley Kenneth S. (Whitby CAX) Fenn Michael A. F. (Ajax CAX), Production of particulated stale bread.

이 특허를 인용한 특허 (37)

  1. Rosenthal Sallie W. (Manchester MO), Bread crumb coating composition and process for imparting fried-like texture and flavor to food products.
  2. van Lengerich, Bernhard H.; Lukecart, Nathan W.; Meuser, Friedrich P.; Oberdoerfer, Dieter; Bindzus, Wolfgang, Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium.
  3. van Lengerich, Bernhard H.; Lukecart, Nathan W.; Meuser, Friedrich P.; Oberdoerfer, Dieter; Bindzus, Wolfgang, Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium.
  4. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Cookie production with extrusion heat treatment and post extrusion mixing and baking.
  5. Pickford, Keith Graham, Crumb coating for food products.
  6. Pickford, Keith Graham, Crumb coating for food products.
  7. Pickford, Keith Graham, Crumb coating for food products.
  8. Pickford, Keith Graham; van Doorn, Kees; Reichgelt, Carry, Crumb manufacture.
  9. van Lengerich Bernhard H. (Ringwood NJ), Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb s.
  10. van Lengerich Bernhard H. (Ringwood NJ), Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb s.
  11. van Lengerich Bernhard H. (Ringwood NJ), Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb s.
  12. van Lengerich Bernhard H. (Ringwood NJ), Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb s.
  13. van Lengerich Bernhard H. (Ringwood NJ), Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure.
  14. van Lengerich Bernhard H. (Ringwood NJ), Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a po.
  15. van Lengerich Bernhard H. (Ringwood NJ), Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a po.
  16. Pfaller, Werner; Heck, Ernst; Horisberger, Jean, Extrusion process, apparatus and product.
  17. Pfaller,Werner; Heck,Ernst; Horisberger,Jean, Extrusion process, apparatus and product.
  18. Geromini Osvaldo,CHX ; Heck Ernst,CHX ; Huet Jean Noel,FRX ; Martin Thierry,FRX ; Pfaller Werner,CHX, Manufacture of cooked cereals.
  19. Geng, Quinghuang; Goedeken, Doug L.; Hayes-Jacobson, Susan M.; Thorson, James S.; Weber, Jean L., Method of extruding bread dough and products thereof.
  20. Pickford, Keith Graham, Microwaveable batter.
  21. Pickford, Keith Graham, Microwaveable coated food product, and method and apparatus for the manufacture thereof.
  22. Broberg Lars,SEX ; Desjardins Jean-Jacques,CHX ; Dupart Pierre,CHX, Preparation of breading product and breaded foodstuffs for oven-cooking.
  23. Best Eric ; Fayard Gilles,CHX ; Holz Katrin,CHX ; Vanacker Pascal, Process for obtaining extruded food products having high die shape conformity and reduced adhesion.
  24. Kurokawa Toru (Fuchu JPX) Watanabe Hiroyuki (Hachioji JPX) Tanaka Shoichi (Shizuoka JPX) Mitsui Fumito (Koganei JPX), Process for producing swollen foods.
  25. Marjanovic Nicolas,FRX ; Morand Alfred,FRX ; Moreau Jean,FRX, Process with a starch addition step for preparation of frozen culinary products.
  26. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Production of cookies with extrusion and post extrusion baking.
  27. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Production of extruded baked products without oil separation.
  28. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Production of leavened products using high temperature mixing.
  29. Pickford, Keith Graham, Production of microwaveable coated food products.
  30. Pickford, Keith Graham, Production of microwaveable coated food products.
  31. Pierre Dupart ; Leonhard Blasius ; Kurt Bloechlinger CH, Savory cereal.
  32. Pickford, Keith Graham, Stabilisation of microwave heated food substrates.
  33. Kurokawa Toru (Fuchu JPX) Watanabe Hiroyuki (Hachioji JPX) Tanaka Shoichi (Shizuoka JPX) Mitsui Fumito (Koganei JPX), Starch containing.
  34. Dudacek Wayne ; Engels Joyce A. ; Giesfeldt J. E. Todd ; Vital Gregory, Starch products having hot or cold water dispersibility and hot or cold swelling viscosity.
  35. Wayne Dudacek ; Joyce A. Engels ; J. E. Todd Giesfeldt ; Gregory Vital, Starch products having hot or cold water dispersibility and hot or cold swelling viscosity.
  36. Ganjyal, Girish, Supercritical fluid extruded food product.
  37. Ganjyal, Girish, Supercritical fluid extrusion method, apparatus and system for making a food product.
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