Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Food having reduced breakage rate and preparation method thereof

A food and baking technology, which is applied in the direction of baked food, food forming, food science, etc., can solve problems such as damage, increased production costs, and unsuitability to consumers' pursuit of healthy diet

Pending Publication Date: 2017-01-04
INTERCONTINENTAL GREAT BRANDS LLC
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although increasing the content of edible sugar can bring desired processability to baked products with a crispy texture, it also brings a lot of sugar, which is not in line with consumers' pursuit of a healthy diet
Also, the inventors have found that when it comes to the problem of cracking between adjacent zones of baked goods based multi-zone food products, as well as the problem of breakage after rolling it , cannot effectively solve the above problems
[0007] Although U.S. Patent No. 7,754,268 to Haas et al. discloses that the addition of erythritol, xylitol, or a combination thereof in the entire baking mix can partially or completely replace sugar for effective plasticization, but in the entire product A large number of sugar alcohols will undoubtedly increase the production cost of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Food having reduced breakage rate and preparation method thereof
  • Food having reduced breakage rate and preparation method thereof
  • Food having reduced breakage rate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0049] In the preparation process of the food of the present invention, unless otherwise specified, all are carried out by equipment and steps known to those skilled in the art. Generally, the preparation of food of the present invention comprises the following steps:

[0050] Preparation of Baking Mix :

[0051] According to the respective recipes, the first baking mixture and the second baking mixture are prepared separately. Specifically, according to the formula of the first baked mixture or the second baked mixture, various raw materials are sequentially added into the mixing tank, and then stirred to obtain a uniform slurry of the first baked mixture and a slurry of the second baked mixture .

[0052] Formation of flake strips:

[0053] Baking equipment known in the art is provided, for example, an oven, a roaster, a baking tray or a rotary drum, etc. known to those skilled in the art. Provide the above-mentioned uniform first baked mixture slurry and the second ...

Embodiment

[0066] The following examples disclose an exemplary preparation of a food product according to the invention, taking a multi-zone food product with black / white stripes as an example:

[0067] As an example of an embodiment of the present invention, in the multi-zone food of the present invention prepared according to the formula in this example, the first sheet is black, and the second sheet is white; and, the first sheet and the second The sheets have a cocoa flavor and a roasted flavor, respectively. The first baking mixture used to form the first sheet can be prepared according to conventional recipes in the art. The recipe for the first baking mix is ​​shown in Table 1 below.

[0068] Table 1. Recipe for First Baking Mix

[0069] raw material parts by weight water 150 sugar 80 salt 1 Edible spices 0.06 flour 100 cocoa powder 10 Emulsifier 0.3 cooking oil 3

[0070] The formulation of the second baking mixtu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Glass transition temperatureaaaaaaaaaa
Thicknessaaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

Abstract

The present invention relates to food. The food consists of baking food based flour and / or starch. The baking food comprises at least one first zone and at least one second zone being in contact with the first zone, the second zone comprises shaping accessory ingredients with an amount of 0.5-15 wt% of the total weight of the flour and / or starch based on the baking food, the glass-transition temperature of the shaping accessory ingredients is lower than 0 DEG C; and the second zone exists in the amount of at least 1 wt% of the total weight of the food. The addition of the shaping accessory ingredients can effectively lower breakage rates of multi-zone food and especially multi-zone baking food with crisp textures.

Description

technical field [0001] The invention relates to a food, in particular to a food based on baked products that is not easily broken and cracked, and a production method thereof. Background technique [0002] Bakery-based multi-zone foods (e.g., wafer sheets, hollow wafers, wafer cones, wafer cups, wafer biscuits, rolled wafers, etc.), especially the perception of visually distinct zones The multi-regional food experienced is favored by consumers because of its pure taste, crisp taste and changeable appearance. [0003] A bakery-based food product having a crispy texture is prepared using preparation methods commonly used in the art, usually from a flowable baking mix that is baked for a short period of time to a substantially dry state. In such a state, the residual moisture content of the food is relatively low, allowing the baked goods to have a crispy texture at room temperature. However, while providing consumers with a pleasant eating experience, such a crispy texture a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/08
CPCA23P30/10A21D13/45A21D13/11A23L5/15A21D2/181
Inventor 杨湾湾张义伟钱卫兵姚薇古满琥
Owner INTERCONTINENTAL GREAT BRANDS LLC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com