CN102333457A - 烘焙的饼干及其制作方法 - Google Patents
烘焙的饼干及其制作方法 Download PDFInfo
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- CN102333457A CN102333457A CN2010800093720A CN201080009372A CN102333457A CN 102333457 A CN102333457 A CN 102333457A CN 2010800093720 A CN2010800093720 A CN 2010800093720A CN 201080009372 A CN201080009372 A CN 201080009372A CN 102333457 A CN102333457 A CN 102333457A
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Abstract
本发明公开了一种片状的烘焙的水果和蔬菜饼干的配方,所述的饼干具有与马铃薯片或马铃薯饼干相似的轻且松脆的质地。未脱水成分与干成分以及油混合以制备面团,然后将所述的面团压片并切割成小片。烘焙所述的小片以生产蔬菜和水果零食饼干。
Description
发明背景
技术领域
本发明涉及一种用于制作改进的烘焙零食食品的方法,并且更具体地,本发明涉及一种用于制作由例如泥状物(puree)的未脱水成分制作烘焙的,片状零食食品的方法,从而所述的食品具有相对高的营养水平并具有与传统的现有技术的零食食品相似的形状和质地。
背景技术
例如马铃薯片的烘焙的零食食品是受消费者欢迎的食品,对于它存在较大的需求。马铃薯片具有轻且松脆的质地并且可以通过烹制整个马铃薯的切片进行制备。它们还可以通过使用马铃薯薄片和水从而产生淀粉面团进行制作。所述的面团被压片,切割成需要形状的小片,并被烹制。面团在一对反向旋转的压片机/切割辊之间被挤压,所述压片机/切割辊紧密地设置在一起从而提供夹点,通过该夹点面团形成片并被切割成需要的形状。通常需要的零食小片的形状是正方形或圆形。在面团被切割成小片之后,将小片传送并通过烤炉,从而减少它们的含水量。然后将零食片送去包装。
虽然马铃薯落入了蔬菜这一广泛的种类中,但是由马铃薯提供的营养价值不同于由其它的较多色彩的,较少淀粉的蔬菜提供的营养价值。由于马铃薯淀粉是传统的马铃薯片中的主要的营养来源,因此,将其它蔬菜的显著特点作为营养的其它来源的零食片是对传统的马铃薯片的一种改进。
现有技术的一种制作植物基的零食食品的尝试通过美国第5,264,238号专利(下称“Taga等”)进行例证。所述的Taga等的文献公开了将植物基成分捣碎并在添加糖类之后,将所述的捣碎物形成具有重量比50%至85%的含水量的糊并进行干燥以获得0.3至0.8g/ml范围的体积密度。这种高体积密度不能为消费者提供期待的来自零食食品的轻且松脆的质地。另外,具有高于重量比50%的含水量的食品片难于进行压片并切割成较小的预制品。这一困难由Taga等的文献的每个例子进行例证,其教导了将糊状物质挤压成小棒。
一些现有技术的蔬菜零食食品呈现整个蔬菜的脱水切片的形式。这些现有技术的脱水切片不是片状的零食片并且不具有消费者需要的轻且松脆的饼干状的质地。现有技术中的许多片状的蔬菜片或饼干已经包括了微量或不足量的蔬菜,从而它们与传统的马铃薯片在营养上不具有很大差别。这些食品产品通常用脱水面粉或粉末制作。一些消费者和政府机构不认为主要由脱水蔬菜材料制作的食品是由“真的”食品成分制作的。这些面粉基的烘焙食品还需要例如硬浆(hardstock)的化学添加剂和/或例如打孔(dockingholes)的物理工艺以防止在烤炉中的起泡。另外,这种产品通常需要相对高含量的调味品以生产美味的食品产品。高含量的调味品可能导致高含量的钠。没有现有技术的零食食品已经能够提供高含量的蔬菜,同时具有上面列出的营养零食的其它特点,同时具有由片状面团生产的轻且松脆的零食片的形式。因此,需要存在一种具有高含量的水果或蔬菜,并且具有轻且松脆的饼干状质地的健康的,营养的零食片。
发明内容
本发明提供了一种非常好吃的,健康的零食片,所述的零食片具有高含量的水果或蔬菜,并且具有与马铃薯片或饼干相似的形状和质地。在本发明的一个方面,水果泥用作片状的,烘焙的零食片的健康成分。在本发明的另一个方面,蔬菜泥用作片状的,烘焙的零食片的健康成分。在本发明的一个方面,水果泥和蔬菜泥的混合物用作片状的,烘焙的零食片的健康成分。一方面,片状的,烘焙零食片不使用硬浆进行制作,从而与现有的零食相比提供了具有减少含量的饱和脂肪的烘焙的片状零食片。在本发明的一个方面,片状面团使用最少的水或不添加水进行制作。在本发明的一个方面,片状的烘焙零食片用减少含量的外用调味品(topical seasoning)进行调味从而与现有技术的零食片相比提供了具有减少含量的钠的烘焙的片状零食片。在本发明的一个方面,片状的烘焙零食片中的起泡通过添加减少自然起泡的试剂进行减少并不需要进行打孔。本发明的其它特点和优点将从下面的说明书中变得更加清楚。
具体实施例
本发明的烘焙的零食片具有高含量的营养,因为将高含量的未脱水成分用于制作零食片。在此使用的未脱水成分被定义为除了水之外的来源于未脱水状态的食品成分。在一个实施例中,未脱水成分选自未加工的天然成分,水果汁或蔬菜汁,汤和它们的混合物。包括但不限于例如干燥蔬菜,谷物和水果薄片,马铃薯薄片,所有的面粉,淀粉,水果粉末和蔬菜粉末的干成分从在此定义的未脱水成分中被明确地排除。
在此使用的未加工的天然成分是水果或蔬菜成分,所述的水果或蔬菜成分的含水量占它的天然含水量的大约5%之内,并优选在大约3%之内且最优选在大约1%之内。未加工的天然成分的例子包括生水果和生蔬菜,单体速冻(“IQF”)的水果和蔬菜,水果泥和蔬菜泥,浓缩水果和浓缩蔬菜,以及已经被蒸制,烫漂,煮熟和/或烘烤过的水果和蔬菜。在此使用的,水果泥或蔬菜泥是已经被磨碎,挤压或压实成一定浓度的软糊状的粘稠液体的天然食品产品。
在此使用的术语水果是厨房意义中所使用的并包括那些甜的且有肉的植物学水果。水果的例子包括但不限于苹果,草莓,蓝莓,酸果蔓,李子,桃子,芒果,香蕉,梨子,葡萄和橘子。
在此使用的术语蔬菜是厨房意义中所使用的并包括那些与甜味相对的美味的植物学蔬菜。蔬菜的例子包括但不限于胡萝卜,防风草,蕉青甘蓝,卷心菜,菠菜,包括鹰嘴豆的豆子,羽衣甘蓝,芜箐甘蓝,芹菜,南瓜,西红柿,洋葱,柿子椒,红辣椒,黄椒,甜菜,黄瓜,椰菜,花椰菜,窝瓜,西葫芦(小胡瓜),朝鲜蓟,芦笋,小扁豆,蘑菇,豆子(法国豆,菜豆,斑豆),香草,香料和种子。在一个实施例中,例如萝卜,胡萝卜,西芹根,块根芹,甜菜根,芜箐甘蓝和蕉青甘蓝的块根类蔬菜用作蔬菜在最终的烘焙的片状零食片中提供需要的风味。在一个实施例中,例如洋葱,韭菜,大蒜,细香葱和葱的葱属(球根类)蔬菜用作蔬菜在最终的烘焙的片状零食片中提供需要的风味。
在此使用的汁液被定义为含有一种或多种蔬菜和/或水果汁,榨出物或其浓缩物的液体营养产品。具体的例子包括主要由至少一种水果汁或蔬菜汁或汁液浓缩物组成的汁液。在此使用的术语“汁液”还包括含有它们的汁液或浓缩物的液体营养产品。根据本发明的汁液的具体例子包括汁液或汁液浓缩物,它们与酸奶结合,并且还可以包括被称为沙冰的饮料。
在此使用的汤被定义为由肉类,家禽,鱼类,蔬菜,谷物,水果和其它成分制备的,烹制和/或在液体中蒸煮的食品,它们可以包括这些成分中的一些或全部的可见块。它可以是透明的(像肉汤或蔬菜汤)或粘稠的(像杂烩),滑滑的(粉碎的西红柿糊),泥状或粘粘的(沙拉),即食的,半浓缩的或浓缩的。
在一个实施例中,上述定义的一种或多种未脱水成分与干成分以及任意地微量成分混合以形成面团,所述的微量成分包括但不限于油,香草,香料,种子和添加的水。在一个实施例中,干成分是已经被干燥至低于重量比15%的含水量的成分。干成分辅助保持面团的粘结性和在烹制的过程中的膨胀性,并为最终产品的轻且松脆的质地起作用并为改善风味起作用。干成分的例子包括面粉,淀粉,粉末,薄片和颗粒。根据本发明可以使用的面粉包括但不限于由燕麦,小麦,玉米,黑麦,大麦,大米,马铃薯和它们的混合物制作的面粉。根据本发明可以使用的淀粉包括但不限于,由小麦,玉米,木薯,西米,大米,马铃薯,燕麦,大麦,苋菜(ameranth)制作的淀粉;包括但不限于例如麦芽糊精的水解淀粉,高直链淀粉玉米,糯玉米淀粉,高支链淀粉玉米的改性淀粉;化学取代淀粉,交联淀粉;天然淀粉,和脱水淀粉,来自块茎,豆子和谷物的淀粉,例如玉米淀粉,小麦淀粉,大米淀粉,糯玉米淀粉,燕麦淀粉,木薯淀粉,糯大麦淀粉,糯大米淀粉,糯米淀粉,甜米淀粉,马铃薯淀粉,木薯淀粉和它们的混合物。干成分还包括马铃薯薄片,颗粒和块状物。
在一个实施例中,马铃薯薄片作为干成分被包括以辅助面团随着烹制进行膨胀,并为最终产品提供轻且松脆的质地。马铃薯薄片由已经被烹制,捣碎并干燥过的马铃薯制作。
在一个实施例中,淀粉作为成分被包括在面团中以辅助粘结性,膨胀性,质地并减少破损。可以使用的淀粉包括但不限于改性淀粉,预糊化淀粉和原淀粉。
在另一个实施例中,全粒燕麦面粉作为成分被包括以改善最终产品的风味并通过添加全粒谷物纤维,微生物和矿物质改善零食的营养价值。燕麦面粉还可以对像饼干一样的最终产品的质地起作用。
天然全粒或研磨的香草和香料的例子包括但不限于大蒜,龙嵩,莳萝,墨角兰,洋紫苏,罗勒,百里香,牛至,孜然芹,芫荽叶,红辣椒粉末,胡荽,芥菜,芥菜籽,迷迭香,辣椒粉,咖喱粉,小豆蔻,茴香籽,月桂精油,月桂,丁香,葫芦巴,欧芹,姜黄,细香葱,青葱,韭菜,葱,辣椒粉,柿子椒,胡椒和它们的混合物。用于本发明的不同水果和非淀粉蔬菜中的每一种是富含不同的营养素的并且具有不同于马铃薯和其它的淀粉蔬菜的营养价值。
在一个实施例中,任意地添加高达重量比大约3%的油。可以添加的油包括但不限于高油酸葵花子油(HOSO),橄榄油,特级初榨橄榄油,菜籽油和它们的混合物。在一个实施例中,面团包括最多5%且优选低于大约2%的水且最优选不添加水。在此使用的添加的水被定义为已经被添加到未脱水成分/干成分混合物中的加工用水。添加的水不包括在所述的未脱水成分,干成分,香草,香料,种子或油中固有的含水量。
在一个实施例中,所述的面团包括占所述的面团重量比大约35%至60%之间,优选大约37%至大约50%之间,且最优选大约43%至大约46%之间的干成分。这些重量比基于面团湿基,例如,在添加了一种或多种未脱水成分之后的重量比。
在一个实施例中,所述的面团包括占所述的面团重量比大约35%至65%之间,优选大约39%至大约50%之间的未脱水成分。这些重量比基于面团湿基。在一个实施例中,添加足量的未脱水成分,使得添加重量比低于大约5%的水,较优选添加重量比低于大约3%的水,且最优选添加重量比低于大约1%的水以制作片状面团。在一个实施例中,片状面团具有低于重量比50%的含水量。因此,本发明提供了一种用较少或不添加水的方式制作面团的方法。
在一个实施例中,在将所述的干成分添加至一种或多种未脱水成分之前,将所述的干成分一起混合大约1至3分钟。在一个实施例中,包括所述的干成分和一种或多种未脱水成分的面团成分一起混合大约1至3分钟或其它适合的时间以制作片状面团。
在本发明的一个实施例中,包括未加工的天然成分,干成分,油和任意地香草,香料和/或种子的面团被压片成最终片厚度在大约0.5mm至大约1.0mm或其它适合的厚度之间,并被切割成需要形状的小片。在压片步骤,面团在至少一对反向旋转的压片机/切割辊之间被挤压,所述的压片机/切割辊紧密地设置在一起从而提供夹点,通过该夹点面团形成片。在一个实施例中,通过所述的夹点或辊隙,所述的面团被压片成大约0.2mm至大约1.0mm之间的厚度。在一个实施例中,在压片步骤之前将水添加至面团以辅助加工控制。例如,如果在压片机中面团需要的含水量是重量比45%,足量的未脱水成分和干成分可以一起混合以获得具有44.5%的含水量的面团并且其它的水可以仅在压片机之前被添加以实现重量比45%的面团含水量。
然后,切割的面团小片可以在具有大约177℃(350°F)至大约282℃(540°F)的炉温的第一烤炉中烘焙,直到所述的小片具有大约18%至大约33%的含水量。在一个实施例中,所述小片可以在具有大约250℃的炉温的第一烤炉中烘焙65秒。所述的小片可以在具有大约113℃(235°F)至大约137℃(280°F)的炉温的第二烤炉中烘焙,以形成具有低于总产品重量比大约2%的最终含水量的饼干。在一个实施例中,所述小片可以在具有大约120℃的炉温的第二烤炉中烘焙20秒。
在一个实施例中,本发明的烘焙的零食饼干将具有大约0.06g/mL至大约0.12g/mL之间的体积密度。这样的体积密度可以提供需要的轻且松脆的质地。
下面提供各个实施例的例子。
例1
下表显示了用于制作根据本发明的蔬菜饼干面团的各种成分和它们的相对量:
表1.蔬菜饼干面团
成分 | 数量(g) | 占面团的重量比% |
马铃薯薄片 | 70.0 | 27.39 |
糯玉米淀粉 | 25.0 | 9.78 |
大豆卵磷脂 | 2.6 | 1.02 |
磷酸二氢钙 | 1.0 | 0.39 |
碳酸氢钠 | 0.8 | 0.31 |
燕麦粉 | 20.0 | 7.83 |
糖 | 5.0 | 1.96 |
干成分合计 | 124.4 | 48.68 |
葵花子油 | 3 | 1.17 |
添加的水 | 0 | 0 |
液体添加量合计 | 3 | 1.17 |
熟胡萝卜 | 37.5 | 14.67 |
蒜泥 | 1.5 | 0.59 |
熟防风草 | 37.5 | 14.67 |
熟洋葱 | 11.25 | 4.4 |
熟蕉青甘蓝 | 37.5 | 14.67 |
未加工的天然成分合计 | 125.25 | 49.00 |
鲜柠檬百里香 | 1.40 | 0.55 |
鲜迷迭香 | 1.40 | 0.55 |
黑胡椒 | 0.13 | 0.05 |
香草/香料合计 | 2.93 | 1.15 |
在这个实施例中,首先制备所述的未脱水成分。将胡萝卜,防风草和蕉青甘蓝均匀地剁碎成15mm的小片并蒸煮15至20分钟直到煮熟。将洋葱剥皮并在食品处理机中细细地剁碎(切碎)。冲洗柠檬,百里香和迷迭香并剥离干燥(blotted dry)。从茎干上取下叶子并且将叶子用手细细地弄碎。在油煎平底锅中将2g的葵花子油,切碎的洋葱和蒜泥一起混合。将洋葱,柠檬,百里香,迷迭香和油的这些成分搅拌并烹制2至3分钟直到洋葱变软。然后将胡萝卜,防风草和蕉青甘蓝添加到所述的油煎平底锅中并边搅拌边油炸1分钟。然后搅拌添加黑胡椒。从火上取下烹制过的蔬菜和/或香草混合物并放置于带盖容器中。
干成分在碗中用手动混合器混合。然后,将烹制过的蔬菜和/或香草混合物和1g的葵花子油添加到所述的干燥混合物中。用手将所述的混合物缓慢地混合在一起,并将面团醒上大约20秒。然后将所述的成分放置在干净的板子上面并揉捏大约2分钟。然后所述的面团使用擀面杖用手擀成大约5mm厚的片。面团片被切割成较小的小片并经过擀面杖制作具有大约0.5mm至大约1.0mm之间厚度的最终片。然后使用饼干成型切割刀将片切割成多个小片。切割的小片被放置在板子上面并用塑料制品覆盖以减少表面干燥。然后小片被放置在筛网上面并被送入冲击型烤炉(impingement oven),在此小片在205℃被烘焙90秒。然后产品在强风试验室烤炉中在120℃进行最终干燥10分钟以获得低于重量比1.5%的含水量。
下表显示了使用上表1中列出的面团成分和相对量生产的完全烹制过的,未调味的蔬菜片中每种成分的干物质和含水量的相对量。
表2.最终产品中的成分组分的重量比
成分 | 最终产品的重量比% |
马铃薯薄片 | 46.07 |
糯玉米淀粉 | 16.72 |
大豆卵磷脂 | 1.82 |
磷酸二氢钙 | 0.67 |
碳酸氢钠 | 0.54 |
燕麦粉 | 13.45 |
糖 | 3.54 |
干成分合计 | 82.81 |
葵花子油 | 2.13 |
胡萝卜 | 2.79 |
大蒜 | 0.37 |
防风草 | 4.65 |
洋葱 | 2.79 |
蕉青甘蓝 | 2.33 |
未加工的天然成分合计 | 12.93 |
柠檬百里香 | 0.34 |
迷迭香 | 0.32 |
黑胡椒 | 0.09 |
香草/香料合计 | 0.75 |
水分 | 1.38 |
在上面例子中描述的蔬菜片含有13.68%的蔬菜固体,所述的蔬菜固体包括来自12.93%的胡萝卜,大蒜,防风草,洋葱和蕉青甘蓝的未加工的天然蔬菜以及0.75%的来自柠檬,百里香,迷迭香和黑胡椒的未加工的天然蔬菜。基于28g的份量,具有来源于生蔬菜的3.83g的蔬菜固体(28g*0.1368)。它们还具有与饼干相似的轻且松脆的质地。另外,在此公开的蔬菜片满足或超过了需要的营养目标。具体地,上面公开的片在每28g份量中具有低于5g的脂肪,1.5g或更低的饱和脂肪,零反式脂肪酸,2.6g的膳食纤维,低于25%的来自添加的糖的卡路里,以及不超过500mg的钠。总之,结果是健康的,营养的零食片,它富含蔬菜含量并具有与现有技术的面粉基的饼干相似的轻且松脆的质地。
例2-4
表3提供了可以与油混合并被添加到表4中的任意的未脱水成分以制作可以用于制作根据本发明的一个实施例的素食饼干的干成分的例子。例如,在一个实施例中,表3中描述的150g的干混合物可以在室温在混合机中一起混合大约2分钟。
表3.干成分混合物
干成分 | 干混合物% | 占每150g干混合物中的g数 |
土豆薄片 | 35.5 | 53.25 |
大米面粉 | 35.5 | 53.25 |
糯玉米淀粉(XpandR) | 14.6 | 21.9 |
燕麦面粉 | 12.4 | 18.6 |
大豆卵磷脂 | 1.1 | 1.65 |
棕榈油 | 0.8 | 1.2 |
研磨的黑胡椒 | 0.1 | 0.075 |
共计 | 100 | 150 |
表4.选择的未脱水成分和固有含水量
未脱水成分 | 湿重 | 含水量%(McCance) |
西兰花 | 105 | 91.1 |
菠菜 | 105 | 91.6 |
豌豆 | 120 | 78.3 |
甘薯 | 105 | 74.7 |
红黄椒 | 105 | 89-92 |
西红柿 | 105 | 93.1 |
胡萝卜 | 105 | 90.5 |
块根类蔬菜混合物(成分的混合) | 101.5 | 86.0 |
花椰菜 | 101.5 | 90.6 |
冬南瓜 | 101.5 | 87.8 |
韭菜 | 101.5 | 92.2 |
甜菜根(vacpack) | 101.5 | 83 |
甜菜根(sweetfire) | 101.5 | 83 |
法国豆 | 101.5 | 90 |
蚕豆 | 101.5 | 73.8 |
蘑菇 | 101.5 | 92.6 |
小胡瓜 | 101.5 | 93 |
烤豆子 | 150 | 71.5 |
小扁豆 | 225 | 70 |
黑白斑豆粉 | 210 | 66 |
黑豆粉 | 190 | 66 |
菜豆粉 | 250 | 66 |
然后上表3中的干混合物被添加至表4中列出的各种成分中的任意一种和相应量以及2.5g的高油酸葵花子油以制作面团。在表3和表4中列出的实施例中,没有添加水制作片状面团的必要。
例2
在一个实施例中,具有重量比93.1%的含水量的105g的生西红柿被切碎并与表3中的干混合物组合物混合并添加3g的HOSO以制作面团。如上所讨论的,面团可以被压片,切割并干燥以制作蔬菜饼干。在一个实施例中,可以添加低于大约重量比0.5%,且较优选低于大约重量比0.4%的外用盐。
例3
在一个实施例中,具有重量比70%的含水量的225g的生小扁豆被切碎并与表3中的干混合物组合物混合并添加3g的HOSO以制作面团。如上所讨论的,面团可以被压片,切割并干燥以制作蔬菜饼干。在一个实施例中,可以添加低于大约重量比0.5%,且较优选低于大约重量比0.4%的外用盐。
例4
除了表4中公开的生蔬菜之外,未脱水成分也可以用于根据本发明的各个实施例中。例如,上表3列出的干成分也与下表5中列出的各种成分中的一种混合以制作面团。
表5.选择的未脱水成分和固有含水量
汁液 | 湿重 | 含水量%(McCance) |
覆盆子&石榴 | 110 | 87 |
黑醋栗&黑莓 | 110 | 87 |
草莓&香蕉 | 115 | 87 |
菠萝,芒果&西番莲 | 115 | 87 |
从而,例如,将115g的草莓和香蕉风味的热带沙冰添加至150g的上表1中列出的干成分混合物中,并一起添加2.5g的高油酸葵花籽油(HOSO)以制作可以被压片,切割并烘焙以制作水果饼干的面团。
在上面例1至3中的任意一个中,可以在调味桶中将零食食品任意调味并然后进行包装。本发明比现有技术的饼干或片需要少得多的外用调味品。因此,在一个实施例中,本发明的零食饼干每100g的份量具有低于大约1500mg的盐,较优选每100g的份量具有低于大约1000mg的盐且最优选每100g的份量具有低于大约300mg的盐。本发明需要较少的外用调味品的一个原因是由于使用了高含量的未加工的天然成分的这样一个事实。由于使用所述的未加工的天然成分代替脱水面粉,在最终烘焙片中保留了许多天然的蔬菜风味,从而实质上减少了制作美味饼干必要的添加的糖的数量。另一方面,在由面粉制作的现有技术的饼干和片中,糖被浸出并且一些更易挥发性的芳香风味在面粉制作的脱水过程中永久地损失了。另外,未加工的或新鲜的蔬菜成分提供了可靠的风味和令人愉快的口感。另外,香草和香料的使用可以为消费者提供比人造,外用调味品更加自然可见的线索。
本发明的一个优点是由于使用了具有接近天然含水量的未加工的天然成分,如果需要添加水,那么添加较少的水就可以制作粘性面团了。在一个实施例中,例如马铃薯薄片的干成分通过与由未加工的天然成分制作的蔬菜泥的混合进行水合。因此,对于本发明的一个实施例中的面团成分的重要部分,现有技术的饼干需要的脱水/再水合循环(通过再水合干成分以制作面团)被有利地省去了。
与现有技术的饼干相比,使用未脱水成分代替面粉还实质性地减少了用于本发明的面团配方中的添加的糖。因此,在一个实施例中,本发明包括的面团在每100g份量中具有低于大约12.5g的添加的糖,较优选每100g份量的面团具有低于大约6g的添加的糖,且最优选不具有添加的糖。
在一个实施例中,香草,香料和/或种子作为成分的使用产生了许多有利的益处。一个益处是减少了零食片烹制中由在面团中存在的使蒸汽逃逸的小孔而在烘焙过程可能发生的“发泡”或“起泡”作用。在现有技术的饼干中,需要硬浆珠子(hard stockbeads)(例如油或脂肪),甘油酯和/或打孔减少发泡或起泡。当使用适合尺寸的例如香草,香料和/或种子的减少起泡的试剂时并将其作用内含物时可以在面团中提供通道以使得蒸汽逃逸并减少或消除发泡。因此,本发明的一个实施例的一个优点是片状的,饼干类零食食品产品可以在不使用硬浆,甘油酯和/或打孔的情况下制作。香草,香料和/或种子的另一个优点是由天然成分源提供的风味。另外,这种成分可以有利地代替现有技术的调味品,这是因为香草,香料和种子不会像许多外用调味品一样粘附至消费者的手指。另外,香草,香料和/或种子可以为消费者提供天然可见的线索并且还可以减少获得美味的最终食品产品所需要的总的钠含量。
尽管已经描述了本发明的至少一个实施例的许多方面,可以意识到各种改变,修改和改进对于本领域的技术人员将容易地进行。例如,可以结合使用表4和5中列出的一种或多种未脱水成分。这种改变,修改和改进也是这一公开的一部分,并被认为是不背离本发明的精神和范围的。因此,上面的说明书仅仅是举例的方式。
Claims (24)
1.一种片状的饼干面团,其中所述的面团包括重量比:
至少大约35%的干成分;
一种或多种未脱水成分;
低于大约3%的油;
低于大约5%的添加的水;和
低于重量比50%的含水量。
2.根据权利要求1所述的面团,所述的面团不包括硬浆。
3.根据权利要求1所述的面团,其中所述的未脱水成分低于所述面团重量比的大约65%。
4.根据权利要求1所述的面团,其中所述的未脱水成分包括未加工的天然成分。
5.根据权利要求1所述的面团,其中所述的未脱水成分包括汁液。
6.根据权利要求1所述的面团,其中所述的未脱水成分包括蔬菜汤。
7.根据权利要求1所述的面团,其中所述的未脱水成分包括汤。
8.根据权利要求1所述的面团,其中所述的面团不包括添加的水。
9.一种片状的饼干面团,其中所述的面团包括重量比:
至少大约35%的未脱水成分;
一种或多种干成分;
低于大约3%的油;
低于大约5%的添加的水;和
低于重量比50%的含水量。
10.根据权利要求9所述的面团,所述的面团不包括硬浆。
11.根据权利要求9所述的面团,其中所述的干成分至少占所述面团重量比的大约35%。
12.根据权利要求9所述的面团,其中所述的未脱水成分包括至少一种未加工的天然成分。
13.根据权利要求9所述的面团,其中所述的未脱水成分包括汁液。
14.根据权利要求9所述的面团,其中所述的未脱水成分包括蔬菜汤。
15.根据权利要求9所述的面团,其中所述的未脱水成分包括汤。
16.根据权利要求9所述的面团,其中所述的面团不包括添加的水。
17.一种制作饼干的方法,所述的方法包括以下步骤:
a)将干成分和用平底锅油炸过的成分混合以形成面团,其中所述的面团具有至少重量比大约35%的未脱水成分;和
b)将所述面团压片并切割成多个小片;以及
c)将所述小片脱水至低于重量比大约2%的含水量以制作多个饼干,其中所述的饼干具有大约0.06g/mL至大约0.12g/mL的体积密度。
18.根据权利要求17所述的方法,其中在步骤c)之前将低于大约5%的添加的水混合至所述的面团中。
19.根据权利要求17所述的方法,其中在步骤a)至c)之间没有添加的水。
20.根据权利要求17所述的方法,其中所述的方法还包括添加重量比大约0.1%至大约0.5%的盐的步骤。
21.根据权利要求17所述的方法,其中步骤d)的脱水包括在具有大约177℃(350°F)至大约282℃(540°F)的炉温的第一烤炉中脱水至重量比大约18%至大约33%的含水量。
22.根据权利要求17所述的方法,其中步骤d)的脱水包括在具有大约113℃(235°F)至大约137℃(280°F)的炉温的第二烤炉中脱水。
23.根据权利要求17所述的方法,其中在步骤c)之前所述面团不被打孔。
24.根据权利要求17所述的方法,其中在步骤a)中混合有减少起泡的试剂。
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GB2575735B (en) * | 2017-07-07 | 2021-10-06 | Frito Lay Trading Co Gmbh | Snack food chips comprising vegetable material |
RU2705904C2 (ru) * | 2017-08-07 | 2019-11-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный аграрный университет имени императора Петра I" | Способ производства крекера, обогащенного пищевыми волокнами |
RU2662195C1 (ru) * | 2017-11-10 | 2018-07-24 | Общество с ограниченной ответственностью Торговый Дом "Живая Еда" | Композиция для приготовления чипсов из ламинарии с добавлением овощей |
USD864516S1 (en) | 2018-05-14 | 2019-10-29 | Intercontinental Great Brands Llc | Thin food cluster |
CZ202170A3 (cs) * | 2018-09-19 | 2021-03-31 | Enjoy Chips Se | Pochutina a způsob její výroby |
IT202000017272A1 (it) * | 2020-07-16 | 2022-01-16 | Ges Co S R L | Prodotto alimentare del tipo di uno snack |
CN113854332B (zh) * | 2021-10-08 | 2023-04-11 | 中国农业大学 | 一种花椰菜饼干及其制备方法 |
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- 2010-02-24 BR BRPI1008481-9A patent/BRPI1008481A2/pt not_active Application Discontinuation
- 2010-02-24 AU AU2010217557A patent/AU2010217557A1/en not_active Abandoned
- 2010-02-24 CN CN2010800093720A patent/CN102333457A/zh active Pending
- 2010-02-24 CA CA2753708A patent/CA2753708C/en not_active Expired - Fee Related
- 2010-02-24 WO PCT/EP2010/052356 patent/WO2010097417A2/en active Application Filing
- 2010-02-24 RU RU2011138302/13A patent/RU2487543C2/ru not_active IP Right Cessation
- 2010-02-24 EP EP10705363A patent/EP2400860A2/en not_active Withdrawn
- 2010-02-24 MX MX2011009013A patent/MX2011009013A/es not_active Application Discontinuation
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Also Published As
Publication number | Publication date |
---|---|
CA2753708A1 (en) | 2010-09-02 |
RU2487543C2 (ru) | 2013-07-20 |
EP2400860A2 (en) | 2012-01-04 |
WO2010097417A3 (en) | 2010-11-11 |
CA2753708C (en) | 2019-11-12 |
WO2010097417A2 (en) | 2010-09-02 |
MX2011009013A (es) | 2011-11-29 |
BRPI1008481A2 (pt) | 2015-08-25 |
RU2011138302A (ru) | 2013-04-10 |
AU2010217557A1 (en) | 2011-09-22 |
US20100215826A1 (en) | 2010-08-26 |
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