Biscuit and process of preparation
IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0921318
(1986-10-21)
|
우선권정보 |
CH-198207624 (1982-12-30) |
발명자
/ 주소 |
- Persson, Tyko
- Duc, Heribert
- Buhler, Marcel
|
출원인 / 주소 |
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
9 인용 특허 :
3 |
초록
▼
A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. The biscuit has a density of from 0.3 to 0.8 g/cm 3 and a water content of from 1.5 to 4.5% by weight. The base consists of from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by
A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. The biscuit has a density of from 0.3 to 0.8 g/cm 3 and a water content of from 1.5 to 4.5% by weight. The base consists of from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat. The base has a specific weight of from 0.1 to 0.3 g/cm 3 . The binder consists of from 8 to 30 parts by weight of sucrose and/or mixtures of glucose and its polymers.
대표청구항
▼
1. A process for preparing a biscuit, which comprises: subjecting a base, which comprises from 40 to 80 parts by weight of wheat flour, form 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water, at a temperature of between 140° C
1. A process for preparing a biscuit, which comprises: subjecting a base, which comprises from 40 to 80 parts by weight of wheat flour, form 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water, at a temperature of between 140° C. and 180° C. to a pressure of from 80 to 120 bars and then extruding the base through an extrusion nozzle to release an expanded, cooked base; reducing the expanded base to granules; adding a binder, which comprises from 5 to 15 parts by weight of water and from 8 to 30 parts by weight of glucose syrup having a dynamic viscosity of from 100 to 300 mPa at from 20° to 30° C., to the base mixing the binder and base for from 2 to 5 minutes at a temperature of from 20° to 30° C. to coat and partially impregnate the granules and form a viscous, sticky mass; moulding portions of the mass into shapes under pressure sufficient to compact the mass while preserving the structure of the granules; and drying the moulded portions to a moisture content of from 1.5 to 4% by weight. 2. A process according to claim 1 wherein the expanded, cooked base has a density of from 0.1 to 0.3 g/cm 3 . 3. A process according to claim 1, wherein from 1 to 3 parts by weight of skimmed milk powder and from 0.3 to 2 parts by weight of sodium chloride are added to the base and from 5 to 10 parts by weight of honey are added to the binder. 4. A process according to claim 1, wherein from 5 to 15 parts by weight of legume flour are added to the base. 5. A process according to claim 1, wherein the cereal flour is a wheat flour, having an extraction rate of from 80 to 98%. 6. A process according to claim 1, wherein the base is reduced to granules having an average size of from 0.3 to 3 mm. 7. A biscuit which comprises agglomerated granules of an expanded cooked base which are coated with a binder, the base comprising from 40 to 80 parts by weight of wheat flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat, the binder comprising from 8 to 30 parts by weight of a material selected from the group consisting of sucrose and a mixture of glucose and its polymers, and mixtures thereof, the food product having a density of from 0.3 to 0.8 g/cm 3, and having a shear resistance such that the maximum force required to break the product in two is from about 10 N to about 30 N. 8. A biscuit according to claim 1 wherein the maximum force is from 10 N to 20 N. 9. A biscuit according to claim 1 wherein the maximum force is from 15 N to 30 N. 10. A biscuit according to claim 1 wherein the food product has an index of crunchiness of less than 2. 11. A biscuit according to claim 7 wherein the base further comprises from 1 to 3 parts by weight of skimmed milk powder and from 0.3 to 2 parts by weight of sodium chloride and the binder contains in addition from 5 to 10 parts by weight of honey. 12. A biscuit according to claim 7 wherein the base further comprises from 5 to 15 parts by weight of legume flour. 13. A biscuit according to claim 7 wherein the wheat flour has an extraction rate of from 80 to 98%. 14. A biscuit according to claim 7 wherein the granules have an average size of from 0.3 to 3 mm. 15. A biscuit prepared according to the process of claim 1.
이 특허에 인용된 특허 (3)
-
Persson Tyko (Morges CHX) Duc Hribert (Orbe CHX) Buhler Marcel (Tolochenaz CHX), Biscuit process.
-
Akesson Yngve R. (Helsingborg SEX), Method and apparatus for forming cakes.
-
Colby Ronald W. (Peru IL) Spicer Arnold (Santa Ponsa ESX), Method for preparing cooked wheat product.
이 특허를 인용한 특허 (9)
-
Boyd, Thomas J.; Xu, Guofeng; Carale, M. Teresa R., Dentifrice containing functional film flakes.
-
Boyd, Thomas J.; Xu, Guofeng; Carale, M. Teresa R., Dentifrice containing functional film flakes.
-
Boyd, Thomas J.; Xu, Guofeng; Carale, M. Teresa R., Dentifrice containing functional film flakes.
-
Boyd, Thomas J.; Xu, Guofeng; Carale, M. Teresa R., Dentifrice containing functional film flakes.
-
Mihalos, Mihaelos Nicholas; Robinson, Chris E; Kitchell, Jack, Dough extruders and methods.
-
Boyd, Thomas J.; Xu, Guofeng; Carale, M. Teresa R.; Boff, Beth Ann, Oral and personal care compositions and methods.
-
Boyd, Thomas J; Xu, Guofeng; Carale, M. Teresa R; Boff, Beth Ann, Oral and personal care compositions and methods.
-
Pierre Dupart ; Leonhard Blasius ; Kurt Bloechlinger CH, Savory cereal.
-
Bonnasse-Gahot Sabine,CHX ; Jones-Wiltshire Adrienne S.,CHX ; Pfaller Werner,CHX ; Diaz Francois,CHX ; Fourre Pierre Felix,CHX, Sweet snack.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.