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Process for making coextruded filled cookies 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23P-001/12
출원번호 US-0877799 (1986-06-24)
발명자 / 주소
  • Strong Dave R. (Denville NJ)
출원인 / 주소
  • Nabisco Brands, Inc. (Parsippany NJ 02)
인용정보 피인용 횟수 : 24  인용 특허 : 0

초록

This invention includes a process for making a coextruded cookie having a high sugar content. The process includes the steps of mixing, feeding, coextruding, and machining an external casing composition of high sugar content and an internal filling composition of high sugar content.

대표청구항

A process for making a coextruded cookie, comprising: (a) mixing separately: (i) a casing composition having a sugar content between about 2% and about 35% and (ii) a filling composition having a sugar content between about 50% and about 75%; (b) feeding simultaneously said casing composition into a

이 특허를 인용한 특허 (24)

  1. Gannon, Martin Francis, Animal food product.
  2. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Cookie production with extrusion heat treatment and post extrusion mixing and baking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. van Lengerich Bernhard H. (Ringwood NJ), Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure.
  8. 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.
  9. 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.
  10. Lengerich Bernhard V. (Ringwood NJ) Haynes Lynn C. (Morris Plains NJ) Levine Harry (Morris Plains NJ) Otterburn Michael S. (Randolph NJ) Mathewson Paul (Whippany NJ) Finley John (Whippany NJ), Extrusion baking of cookies having liposome encapsulated ingredients.
  11. Boehm Donald G. (Mt. Kisco NY) Fazzolare Richard D. (Randolph NJ), Filled cookie.
  12. Rothamel, Richard J.; Hawley, Lawrence; Barnvos, Donald; Juravic, Davor; Keehn, Bill; Letinich, Bruno; Bautista, Steven, Filled edible product, and system and method for production of a filled edible product.
  13. Rothamel, Richard J.; Hawley, Lawrence; Barnvos, Donald; Juravic, Davor; Rabe, Jeffrey; Keehn, Bill; Bautista, Steven, Filled edible product, and system and method for production of a filled edible product.
  14. Rothamel,Richard J.; Hawley,Lawrence; Barnvos,Donald; Juravic,Davor; Rabe,Jeffrey; Keehn,Bill; Letinich,Bruno; Bautista,Steven, Filled edible product, and system and method for production of a filled edible product.
  15. Paluch Laura, Multicomponent food product and methods of making and using the same.
  16. Paluch, Laura; Wilson, Michael J.; Thamm, John; Beyer, Dan, Multicomponent per food or animal food.
  17. Paluch Laura, Multicomponent pet food product and methods of making and using the same.
  18. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Production of cookies with extrusion and post extrusion baking.
  19. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Production of extruded baked products without oil separation.
  20. Van Lengerich Bernhard (Ringwood NJ) Warren Cathryn C. (Ridgewood NJ), Production of leavened products using high temperature mixing.
  21. Kostival, Kathleen; Ross, Robert E.; Yoakum, Jerry T., Ready to bake dough with shaped, coextruded filling and method of making same.
  22. Ross, Robert E.; Loizeau, Gerard J., Scored savory dough with toppings or fillings.
  23. Ganjyal, Girish, Supercritical fluid extruded food product.
  24. Ganjyal, Girish, Supercritical fluid extrusion method, apparatus and system for making a food product.
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