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Triple-extruded snack product

A food, weight technology, applied in the field of extruded baked snack products, baked snack products, can solve the problem of texture attractive discount and so on

Pending Publication Date: 2016-09-28
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, higher levels of protein are known to compromise the textural appeal of some dough-based extruded products

Method used

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  • Triple-extruded snack product

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0073] In one example of a shell formulation, each ingredient can be introduced into the extruder at the following levels:

[0074]

[0075] Samples prepared according to this example and according to the texture determination method described below will yield products with a hardness of from about 1500 grams / maximum breaking force to about 4000 grams / maximum breaking force.

example 2

[0077] In one example of a shell formulation, the levels of each ingredient included are based on the following dry weight:

[0078]

[0079] The spray coating is added during the grease coating step. The spray contained about 60% by weight dextrose and about 40% by weight water and was added in an amount of about 1.5% by weight of the total product. The product took on the desired golden brown color.

example 3

[0081] Prepare the dough according to the following recipe:

[0082] Element

[0083] Prepare the filling according to the following recipe:

[0084] Element

[0085] The dough and filling were coextruded at a weight ratio of 55% dough and 45% filling to produce an unbaked product. The baked product exhibits the desired dual texture (with a soft moist filling and a crispy dough-based crust) that resists moisture migration.

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PUM

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Abstract

Compositions related to a baked, extruded, bite-size foodstuff comprising a dough-based casing component including at least 6 wt% protein such that at least 5 grams of protein are included in 30 grams of product, wherein the protein is derived from a soy flour; and, a filling component substantially completely surrounded by the casing component, wherein the casing component has a light, crispy texture; and, wherein the weight ratio of the casing component to the filling component in the extruded food stuff is about 60:40.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of U.S. Provisional Patent Application No. 61 / 941,297, filed February 18, 2014, entitled "Triple-Extruded Snack Product," which is incorporated by reference in its entirety This article. Background technique [0003] The present invention generally relates to extruded baked snack products having a desired texture and taste, ie, having a crisp crisp outer shell and optionally a soft and creamy inner filling. The following disclosure also relates to dual texture products, such as extruded dough products having a shell and a filling. Increasing the protein level in a dough-based extruded product can increase the health benefits of the product. However, higher levels of protein are known to make some dough-based extruded products less texturally attractive. Extruded products that combine the healthful properties of higher protein products with a pleasing texture are highly sought after ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16
CPCA23L7/122A23P20/25A23P30/25A23V2002/00
Inventor A·J·金诺N·K·帕特尔F·埃兰多尼G·A·卡瑟格兰德
Owner INTERCONTINENTAL GREAT BRANDS LLC