Cold formed food bars containing fragile baked inclusions
원문보기
IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0091160
(2002-03-05)
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발명자
/ 주소 |
- Mihalos,Mihaelos N.
- Schwartzberg,Jessica
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출원인 / 주소 |
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인용정보 |
피인용 횟수 :
6 인용 특허 :
2 |
초록
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Relatively large (for example: 쩌 inch 횞 쩌 inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingredients such as puffed wheat, puffed
Relatively large (for example: 쩌 inch 횞 쩌 inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingredients such as puffed wheat, puffed rice and nuts, is formed by rolling the mixed ingredients into a slab, slicing the slab into ropes, cutting the ropes into conveniently sized pieces and finally enrobing with a chocolate or chocolate compound.
대표청구항
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What is claimed is: 1. A method for cold forming food bars containing large fragile particles of a crisp baked cookie product comprising: (1) breaking a crisp cookie basecake into pieces of a preselected size; (2) mixing the basecake pieces in a mixer with ingredients comprising sugar, filler fat,
What is claimed is: 1. A method for cold forming food bars containing large fragile particles of a crisp baked cookie product comprising: (1) breaking a crisp cookie basecake into pieces of a preselected size; (2) mixing the basecake pieces in a mixer with ingredients comprising sugar, filler fat, and coating fat, wherein the sugar is present in an amount ranging from 25%-70% by weight of the cookie basecake, the filler fat is present in an amount ranging from 15%-35% by weight of the cookie basecake, and the coating fat is present in an amount ranging from about 5%-20% by weight of the cookie basecake; (3) maintaining the temperature of the mixer at a temperature sufficient to ensure that the fat ingredients do not stick to the surface of the mixer; (4) mixing the ingredients at a speed such that a majority of the cookie basecake particles of the preselected size will remain intact; (5) feeding the mixed ingredients into a hopper and subsequently forming the mixed ingredients into a slab using a series of heated compression rolls, which rolls press the mixed ingredients into a progressively thinner slab while minimizing breakage of the crisp baked cookie pieces, and wherein the heat of the rolls is sufficient to prevent adhesion of the fat ingredients on the rolls; (6) laying the compressed slab of ingredients onto a conveyor belt which feeds the slab through heated slitter knives or a heated grooved roll positioned to slice or form the slab into ropes of a desired width and height; (7) separating the ropes on a conveyor; (8) cutting the ropes into a desired product length; (9) cooling the product to ambient temperature, enrobing the individual pieces in chocolate or another coating compound; and (10) packaging the enrobed product in containers suitable for retail sale. 2. The method of claim 1 wherein the cookie basecake is a cocoa flavored basecake. 3. The method of claim 1 wherein the food bar product is a individually wrapped single serve product. 4. The method of claim 1 wherein the ingredients in the mix includes up to 10% by weight, based on the total weight of the mixture, of one or more ingredients selected from the group consisting of nuts and cereal pieces. 5. The method of claim 4 wherein the cereal pieces are selected from the group consisting of puffed rice and puffed wheat. 6. A method for cold forming enrobed food bars containing large fragile particles of a crisp baked cookie product comprising: (1) breaking a crisp cookie basecake into pieces at least 85% by weight of which are of a size which will not pass through a screen with a mesh size of 0.157 inches; (2) mixing cookie basecake, consisting of the said basecake pieces along with basecake fines in an amount such that the cookie basecake pieces plus fines will account for 48%-56% by weight of the cold formed bar prior to enrobing, and wherein said cookie basecake consists of 10%-15% by weight of fines, in a mixer with ingredients comprising a preblended mixture of sugar, a filler fat, and a coating fat, and optional inclusions such as cereal pieces, nuts or other compatible inclusions, wherein the added sugar is present in an amount ranging from 25%-70% by weight of the cookie basecake, the filler fat is present in an amount ranging from 15%-35% by weight of the cookie basecake, and the coating fat is present in an amount ranging from about 5%-20% by weight of the cooked basecake; (3) maintaining the temperature of the mixer at a temperature sufficient to ensure that the fat ingredients do not stick to the surface of the mixer; (4) mixing the ingredients at a speed such that a controlled level of breakage of the cookie basecake pieces will occur and a majority of the pieces will remain intact; (5) feeding the mixed ingredients into a hopper and subsequently forming the mixed ingredients into a slab using a series of heated compression rolls, which rolls press the mixed ingredients into a progressively thinner slab while minimizing breakage of the crisp baked cookie pieces, and wherein the heat of the rolls is sufficient to prevent adhesion of the fat ingredients on the rolls; (6) laying the compressed slab of ingredients onto a conveyor belt which feeds the slab through heated slitter knives or a heated grooved roll positioned to slice or form the slab into ropes of a desired width and height; (7) separating the ropes on a suitable separating conveyor; (8) cutting the ropes into a desired product length; (9) cooling the product to ambient temperature, enrobing the individual pieces of product with chocolate or another coating compound; and (10) packaging the enrobed product in containers suitable for retail sale. 7. The method of claim 6 wherein the cookie basecake is a cocoa flavored basecake. 8. The method of claim 6 wherein the food bar product is a individually wrapped single serve product. 9. The method of claim 6 wherein the ingredients in the mixes include up to 10% by weight, based on the total weight of the mixture, of one or more ingredients selected from the group consisting of nuts and cereal pieces. 10. The method of claim 7 wherein the cereal pieces are selected from the group consisting of puffed rice and puffed wheat.
이 특허에 인용된 특허 (2)
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Froseth, Barrie R.; Funk, Dean F.; Strehlow, Dena K., Layered cereal bars and their methods of manufacture.
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Mody, Seema K., Nutritional food bar for sustained energy.
이 특허를 인용한 특허 (6)
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Sanctis, Edmond Patrick; Ayles, Melanie Mitchell; Borgen, Kathryn Devlin, Coated food product.
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Sanctis, Edmond Patrick; Ayles, Melanie Mitchell; Borgen, Kathryn Devlin, Coated food product.
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Sanctis, Edmond Patrick; Ayles, Melanie Mitchell; Borgen, Kathryn Devlin, Coated food product.
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Sanctis, Edmond Patrick; Ayles, Melanie Mitchell; Borgen, Kathryn Devlin, Coated food product.
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Benoit, Kaitlyn M.; McConnell, John W., Food processing attachment.
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Benoit, Kaitlyn M.; McConnell, John W., Food processing attachment.
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