EP0476001A1 - Production de biscuits par cuisson par extrusion et post-extrusion - Google Patents

Production de biscuits par cuisson par extrusion et post-extrusion

Info

Publication number
EP0476001A1
EP0476001A1 EP90908878A EP90908878A EP0476001A1 EP 0476001 A1 EP0476001 A1 EP 0476001A1 EP 90908878 A EP90908878 A EP 90908878A EP 90908878 A EP90908878 A EP 90908878A EP 0476001 A1 EP0476001 A1 EP 0476001A1
Authority
EP
European Patent Office
Prior art keywords
dough
ingredients
extruder
mixture
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
EP90908878A
Other languages
German (de)
English (en)
Other versions
EP0476001A4 (en
Inventor
Bernhard Van Lengerich
Cathryn Clark Warren
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Intercontinental Great Brands LLC
Original Assignee
Nabisco Brands Inc
Nabisco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US07/362,375 external-priority patent/US4979434A/en
Priority claimed from US07/362,747 external-priority patent/US5015489A/en
Application filed by Nabisco Brands Inc, Nabisco Inc filed Critical Nabisco Brands Inc
Publication of EP0476001A1 publication Critical patent/EP0476001A1/fr
Publication of EP0476001A4 publication Critical patent/EP0476001A4/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A21C11/163—Applying co-extrusion, i.e. extruding two or more plastic substances simultaneously, e.g. for making filled dough products; Making products from two or more different substances supplied to the extruder
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
    • B65G2201/00—Indexing codes relating to handling devices, e.g. conveyors, characterised by the type of product or load being conveyed or handled
    • B65G2201/02—Articles
    • B65G2201/0202—Agricultural and processed food products
    • B65G2201/0205—Biscuits

Definitions

  • the present invention relates to the production of cookies having a crumb-like structure using extrusion heat treatment and post extrusion baking.
  • Oil separation under system pressure can be manifested in extruder surging or uneven mass flow rates from the die.
  • separated oil may: 1) appear as a coating on the remaining dough mass, or 2) periodically discharge separately from the remaining dough mass.
  • Non- homogeneous dough production and discontinuous extruder operation may thus result from oil separation.
  • the problem of oil separation increases with increasing oil levels.
  • the binding or reaction of water with flour components may promote separation of oil: a) by making the flour components more polar or hydrophilic and b) by creating a greater mass of hydrophilic components.
  • Conventional cookie production involves forming cookie dough preforms or pieces followed by baking of the pieces. Low temperatures, typically at about room temperature, are used to form thfe dough. The low temperature mixing generally avoids separation of shortening or fat from hydrophilic dough components.
  • baking temperatures in a conventional oven may promote oil separation
  • any oil separation which may occur in such ovens does not generally interfere with continuous operability of the cookie production process as it would in a continuous cooker/ xtruder process.
  • the presence of sugar in a cookie dough may also increase oil and water separation. Solubilization of sugars in water increases the relative amount of the hydrophilic mass. This in turn may tend to promote oil separation.
  • cookie products are produced using an extrusion cooker to promote Maillard browning and flavor development without the problems caused by the separation of oil from the remaining cookie dough mass.
  • the extruded cookies or cookie-like products of the present invention have a cookie crumb or crumb-like structure and texture and exhibit structural integrity.
  • the present invention provides a continuous process for the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder and post extrusion heating, such as dielectric radio frequency baking, microwave baking, conductive baking, hot air baking, infra red heating, frying or combinations thereof.
  • a cookie crumb-like structure is achieved by avoiding substantial starch gelatinization.
  • Ingredients comprising flour and shortening or fat are admixed and heated in a cooker extruder.
  • the starch carrying ingredients are coated with the oil, and then water is added to the hot flour and oil mass during and/or after heat treatment.
  • Using an amount of water such that the water content of the dough-like mixture is sufficiently low so as to avoid substantial starch gelatinization further assures that no or substantially no starch gelatinization occurs.
  • the use of low water contents also tends to reduce oil separation from hydrophilic cookie dough components at elevated temperatures.
  • the ingredients are heated in the cooker extruder to a high temperature, for example at least about 150°F, to reduce post extrusion baking time, and promote Maillard browning and flavor development.
  • the ingredients are heated to a temperature of at least about 200'F, more preferably at least about 250°F, most preferably from about 300°F to about 500°F, to obtain a heat-treated mass.
  • the heat treated mass is formed at a relatively low pressure within the cooker extruder, generally less than about 20 bars absolute, preferably less than about 10 bars absolute.
  • the heat treated mass temperature upon addition of or during admixing with water or a liquid source of water is from about 100°F to about 300°F, more preferably from about 110° to about 212°F. If the heat treated mass temperature is too low, viscosity may deleteriously increase, mixing may be more difficult, pressure may increase and substantial oil separation or surging may occur. Also, higher temperatures in the cooker extruder reduce post extrusion heating times.
  • the heat treated mass is cooled and admixed at low pressures with liquid water or a source of water and optional sugar to obtain a substantially homogeneous dough-like mixture.
  • the heat treated mass is cooled to a sufficiently low temperature so that upon its encountering of points of high pressure, the added water does not cause substantial oil separation and extruder surging. Cooling of the heat treated mass is preferably initiated prior to and continues after addition of the water.
  • the temperature of the dough-like mixture which is formed is most preferably less than about 150°F but above about 100 ⁇ F at the exit end of the extruder.
  • the added shortening or fat content of the dough ⁇ like mixture may, for example, be from about 12% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture.
  • the amount of water added is less than the amount needed to reach a threshold or maximum consistency.
  • the amount of water added to the heat treated mass may range from about 0.5% by weight to about 10% by weight, based upon the weight of the dough-like mixture. It may, for example, be from about 2% by weight to about 6% by weight, based upon the weight of the dough-like mixture, depending upon the heat treatment temperatures and the desired consistency for shaping or forming.
  • the water content of the dough-like mixture is preferably as low as possible to reduce post extrusion heating time and to reduce the risk of substantial oil separation and extruder surging. It is generally less than about 20% by weight, preferably less than about 15% by weight, more preferably less than about 10% by weight, based upon the weight of the dough-like mixture.
  • Process compatible ingredients can be added to adjust the texture of the products produced by the process of the present invention. For example, the relative amount of at least one solid, crystalline, or granulated sugar, such as sucrose, which is subjected to the heat treatment can be used to control the tenderness and crunchiness of the final product.
  • the sugar component may be added in an amount to provide, for example, from about 10% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight total sugar solids, based upon the total weight of the dough-like mixture. Crystalline or granulated sucrose alone or used with other sugars is preferred.
  • Dough-like mixtures of the present invention are extrudable through a die into a continuous rope or sheet.
  • the pressure drop upon extrusion or across the extruder die is generally less than about 20 bars absolute, preferably less than about 10 bars absolute.
  • the work done on the dough-like mixture, defined as the specific mechanical energy is generally low, for example less than about 40 watt-hrs/kg (or 18 watt-hrs/lb) .
  • substantial frictional heating does not occur in the cooker extruder with substantially all of the heating being provided by external or jacketed heaters.
  • the extrudate is formed into pieces and the pieces are leavened and further browned by subjecting them to at least one other heating source, such as a microwave oven, infrared oven, convection oven, dielectric radio frequency oven, a fryer, or conductive heater, to obtain cookie products which exhibit structural integrity and a crumb-like structure and texture.
  • at least one other heating source such as a microwave oven, infrared oven, convection oven, dielectric radio frequency oven, a fryer, or conductive heater, to obtain cookie products which exhibit structural integrity and a crumb-like structure and texture.
  • the volume increase upon post extrusion heating ranges from about 20% to about 200%.
  • Leavening agents are optional and may be included in amounts up to about 5% by weight, based upon the weight of the dough-like mixture.
  • Dough-like mixtures of the present invention having a shelf-stable water activity of less than about 0.7, preferably less than about 0.6 may be packaged as shelf stable products in moisture and oxygen impermeable packaging materials for subsequent leavening and browning in conventional home microwave or convection ovens.
  • FIG. 1 is a side view of an extruder of the present invention.
  • Fig. 2 is an end cross-section of the extruder taken along line 2-2 of Fig. 1.
  • Fig. 3 is a top view, partially broken away, of the extruder of Fig. 1.
  • Fig. 4 is a schematic representation of the screw configuration of the extruder of Fig. 1.
  • cookies are continuously produced using an extrusion cooker to continuously mix ingredients, to reduce post extrusion heating time, and to promote browning and flavor development.
  • the dough ⁇ like mixture continuously produced in the extrusion cooker is leavened using at least one other energy source to obtain baked goods having a crumb-like structure or cookie crumb.
  • the post extrusion leavening may be by microwave energy, dielectric radio frequency energy, infrared energy, conductive heating, frying, or heated air, such as from a convection oven or fluidized bed heater.
  • the post extrusion heating further browns the dough-like mixture.
  • Separation of oil from the remaining mass and extruder surging are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil which are at a temperature of about 100 ⁇ F to about 300 ⁇ F, more preferably from about 110°F to about 212 ⁇ F.
  • water addition may be after and/or during substantial cooling of the heat treated ingredients.
  • the post extrusion heating leavens the substantially unleavened extrudate.
  • the volume increase resulting from the post extrusion heating or leavening step generally ranges from about 20% to about 200%, based upon the volume of the extrudate.
  • the flour component may be any comminuted cereal grain or edible seed meal, derivatives thereof and mixtures thereof.
  • Exemplary of the flour components which may be used are wheat flour, corn flour, oat flour, barley flour, rye flour, rice flour, potato flour, grain sorghum flour, corn starch, physically and/or chemically modified flours or starches, such as pregelatinized starches, and mixtures thereof.
  • the flour may be bleached or unbleached.
  • Wheat flour or mixtures of wheat flour with other grain flours are preferred.
  • the amount of flour used in the compositions of the present invention ranges, for example, from about 30% by weight to about 70% by weight, preferably from about 45% by weight to about 55% by weight.
  • the flour may be replaced in whole or in part by flour substitutes or bulking agents such as, polydextrose, hollocellulose, microcrystalline cellulose, mixtures thereof, and the like.
  • Corn bran, wheat bran, oat bran, rice bran, mixtures thereof, and the like may also be substituted in whole or in part for the flour for making a fiber enriched product, to enhance color, or to affect texture.
  • Corn flour and/or wheat bran may be used, for example, to enhance color and affect texture. Exemplary amounts range up to about 15% by weight corn flour and up to about 20% by weight wheat bran, the percentages being based upon the total weight of ingredients forming the dough-like mixture.
  • the corn flour and wheat bran will each comprise from about 1 to about 10% by weight, more preferably from about 2% by weight to about 5% by weight, based upon the weight of the dough ⁇ like mixture.
  • the shortening or fat used in the present invention may be any edible fat or oil or mixture thereof suitable for baking applications and may include conventional food-grade emulsifiers. Vegetable oils, lard, marine oils, and mixtures thereof which are fractionated, partially hydrogenated, and/or interesterified are exemplary of the shortenings or fats which may be used in the present invention. Edible reduced or low calorie, or non-digestible fats, fat substitutes, or synthetic fats, such as sucrose polyesters which are process compatible may also be used.
  • the shortenings or fats may be solid or fluid at room temperatures of from about 75 ⁇ F to about 90°F. The use of components which are solid or semi-solid at room temperatures are preferred so as to avoid possible oil seepage from the final product during storage.
  • the shortening or fat component is preferably added to the extruder in the form of a heated oil to facilitate metering, mixing, and a fast heat up of the added ingredients.
  • the amount of the shortening or fat component admixed with the flour component is, for example, at least about 12% by weight, and may, for example, go up to about 40% by weight, based upon the weight of the dough-like mixture. It preferably ranges from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture.
  • Exemplary emulsifiers which can be used include lecithin, sorbitan monostearate, mono- and/or di- glycerides, polyoxyethylene sorbitan fatty acid esters, such as polysorbates (e.g., polyoxyethylene (20) sorbitan monostearate) , and sodium stearoyl-2-lactate. Exemplary amounts are up to about 3% by weight of one or more emulsifiers based upon the weight of the flour.
  • Process compatible ingredients which can be used to modify the texture of the products produced in the present invention include sugars such as sucrose, fructose, lactose, dextrose, galactose, maltodextrins, corn syrup solids, hydrogenated starch hydrolysates, protein hydrolysates, mixtures thereof, and the like.
  • Reducing sugars such as fructose, maltose, lactose, and dextrose or mixtures of reducing sugars may be used to promote browning.
  • Fructose is the preferred reducing sugar, because of its ready availability and its generally more enhanced browning and flavor development effects.
  • Exemplary sources of fructose include invert syrup, corn syrup, high fructose corn syrup, molasses, brown sugar, maple syrup, mixtures thereof, and the like.
  • the texturizing ingredient, such as sugar may be admixed with the other ingredients in either solid or crystalline form, such as crystalline or granulated sucrose, granulated brown sugar, or crystalline fructose, or in liquid form, such as sucrose syrup or high fructose corn syrup.
  • Humectant sugars such as high fructose corn syrup, may be used to promote chewiness in the post-extrusion baked product.
  • the total sugar solids content, or the texturizing ingredient content, of the dough-like mixtures of the present invention is, for example, at least about 10% by weight, and may, for example, go up to about 40% by weight, based upon the weight of the dough-like mixture. It preferably ranges from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture.
  • sucrose content may, for example, be at least about 80% by weight, based upon the total sugar solids content of the dough-like mixture.
  • the balance of the sugar solids may comprise fructose, dextrose, lactose, or mixtures thereof, for example.
  • Sugar granulations which may be used range, for example, from about 4X to about 12X.
  • the moisture contents of the dough-like mixtures of the present invention should be sufficient to provide the desired consistency to enable proper forming, machining, and cutting of the dough.
  • the total moisture content of the dough-like compositions of the present invention will include any water included as a separately added ingredient, as well as the moisture provided by flour (which usually contains about 12% to about 14% by weight moisture) , and the moisture content of other dough additives included in the formulation, such as high fructose corn syrup, invert syrups, or other liquid humectants.
  • the total moisture content of the dough-like mixtures of the present invention is generally less than about 20% by weight, preferably less than about 15% by weight, more preferably less than about 10% by weight, based upon the weight of the dough-like mixture.
  • the dough-like compositions of the present invention generally have a water or moisture content of at least about 5% by weight, based upon the weight of the dough-like composition.
  • the consistency of the extrudate can be determined by measuring the force needed to penetrate a sample at a constant rate of penetration.
  • An Instron Texture Analyzer Model 4202 can be used to determine the modulus of the sample, which is a measurement of the consistency of the sample.
  • the modulus is the slope, in the linear region, of a plot of the strain or deformation (x-axis) versus the stress (y-axis) .
  • the strain can be measured in inches and the stress can be measured in lbs force.
  • a cylindrical shaped probe having a diameter of 4 mm can be used for the measurement of the consistency.
  • the probe can be set to penetrate the sample at a constant speed of 0.2 inches/min.
  • the sample dimensions can be about 1 inch square and 1/4 inch high, or thick.
  • the sample temperature can be room temperature (about 70 - 75 ⁇ F) or higher.
  • the more force required to penetrate the sample the greater is its modulus and the greater is its consistency.
  • Consistencies suitable for forming or cutting operations depend upon the particular operation and particular equipment utilized. For example, a consistency which is too high for wire cutting may be suitable for sheeting or rotary molding. For rotary molding, the consistency at about the threshold level is suitable. For extrusion through a die, for producing a sheet for example, or for wire cutting, the consistency should be less than the threshold value.
  • the amount of water added be less than the amount needed to reach the threshold or maximum consistency.
  • the water content of the dough-like mixture is such that additional water will increase the consistency of the dough-like mixture.
  • the amount of water added which is needed to reach the threshold level of consistency will depend upon the heat treatment of the ingredients. Generally, the longer the heating, or the higher the temperature of heating, the lower is the amount of water needed to reach the threshold level of consistency.
  • the amount of water admixed with the heat treated mass may range, for example, from about 0.5% by weight to about 10% by weight, based upon the weight of the dough ⁇ like mixture. Depending upon the time and intensity of heat treatment and the consistency needed for shaping or forming,, and the pressures involved, it may be more preferably from about 2% by weight to about 6% by weight, based upon the weight of the dough-like mixture.
  • the added water may be in the form of pure or tap water, a liquid source of water, such as sucrose syrup, corn syrup, high fructose corn syrup, eggs, honey, molasses, mixtures thereof, and the like, alone or in combination with a dry source of water, such as the moisture content of dried eggs, corn syrup solids, and the like.
  • Water, in the form of tap water or a liquid source of water, such as high fructose corn syrup, for example may also be added in the heat treating stage. It may be added with the flour for example, in low amounts (e.g. less than about 2% by weight, based upon the weight of the dough-like mixture) which do not result in: a) substantial oil separation or extruder surging or, b) substantial starch gelatinization.
  • the dough-like mixtures of the invention may include other additives conventionally employed in cookies.
  • additives may include, for example, milk by-products, egg or egg by-products, cocoa, vanilla or other flavorings, as well as inclusions such as nuts, raisins, coconut, flavored chips such as chocolate chips, butterscotch chips and caramel chips, and the like.
  • a source of protein which is suitable for inclusion in baked goods may be included in the dough-like compositions of the present invention to promote Maillard browning.
  • the source of protein includes non- fat dry milk solids, dried or powdered eggs, mixtures thereof, and the like.
  • the amount of the proteinaceous source may, for example, range up to about 5% by weight, based upon the weight of the dough-like mixture.
  • the dough-like cookie compositions of the present invention may contain up to about 5% by weight of a leavening system, based upon the weight of the dough ⁇ like mixture.
  • Chemical leavening agents or injected gases such as carbon dioxide can be 'used, but are not necessary for leavening the dough-like compositions of the present invention.
  • Leavening action may be achieved by post extrusion heating of the composition which is sufficient to vaporize water in the dough-like cookie composition.
  • the leavening agents may be used to adjust or control the degree of leavening and/or to control the pH of the cookie products.
  • a leavening agent or other edible pH-adjusting agents may promote browning of the cookie mixture during processing within the extruder or during post-extrusion heating.
  • a desired pH for the cookies or the dough-like mass is from about 5 to about 9.5, preferably from about 7 to 8.5.
  • the more alkaline the composition the greater the degree of browning.
  • the pH should be adjusted so as not to adversely affect taste of the final product.
  • a higher pH may be used to promote browning when forming the heat treated mass of the present invention, followed by adjustment of the pH after and/or during cooling of the heat treated mass.
  • Exemplary of chemical leavening agents or pH adjusting agents which may be used include alkaline materials and acidic materials such as sodium bicarbonate, ammonium bicarbonate, sodium acid pyrophosphate, tartaric acid, mixtures thereof, and the like.
  • the flour component and shortening or fat are continuously and separately fed into the upstream portion of a cooker extruder.
  • One or more crystalline or granulated sugars may be continuously added or preblended with the flour.
  • continuous separate addition of the crystalline sugar to the upstream end of the extruder is preferred to avoid particle separation in the dry blend.
  • the flour component, the shortening or fat, and the sugar components are generally initially conveyed in the extruder with cooling or without the application of external heat. They are conveyed and admixed while being heated to obtain a heat treated mass.
  • the ingredients may be heated to temperatures above the minimum gelatinization temperature of the starch (assuming that a sufficient amount of water was available for reaction with the starch) but no or substantially no gelatinization (measured by differential scanning calorimetry) occurs. It is desireable that the oil sufficiently coats the starch containing flour particles to prevent substantial penetration of moisture into the starch granules so as to avoid substantial gelatinization.
  • a cookie crumb-like structure is obtained by avoiding substantial starch gelatinization.
  • starch gelatinization occurs when: a) water in a sufficient amount, generally at least about 30% by weight, based upon the weight of the starch, is added to and mixed with starch and, b) the temperature of the starch is raised to at least about 80°C (176°F), preferably 100°C (212°F) or more.
  • the gelatinization temperature may depend upon the amount of water available for reaction with the starch. The lower the amount of available water, generally, the higher the gelatinization temperature.
  • Gelatinization may be defined as the collapse (disruption) of molecular orders within the starch granule manifested in irreversible changes in property such as granular swelling, native crystallite melting, loss of birefringence, and starch solubilization.
  • the point of initial gelatinization and the range over which it occurs is governed by starch concentration, method of observation, granule type, and heterogeneities within the granule population under observation.
  • Pasting is the phenomenon following gelatinization in the dissolution of starch. It involves granular swelling, exudation of molecular components from the granule, and eventually, total disruption of the granules. See Atwell et al, "The Terminology And Methodology Associated With Basic Starch Phenomenon," Cereal Foods World. Vol. 33, No. 3, Pgs. 306-311 (March 1988) .
  • conditions under which no or substantially no gelatinization is preferably achieved are by embedding or coating the starch carrying ingredients, such as wheat flour, within the oil and then adding the water to the flour and oil mass.
  • No or substantially no gelatinization may also be further assured by: a) reducing or substantially eliminating the addition of water, and/or b) admixing the water with the heat treated mass below the minimum temperature at which starch gelatinization can occur.
  • heating of the flour, shortening or fat, and sugar at as high a temperature as possible and for as long as possible for a maximum throughput rate without burning or other deleterious effects is generally desirable for the development of browning and flavor.
  • Maillard browning and flavor development involve the reaction between a reactive carbonyl group of a carbohydrate and a primary amino acid of the composition. The reaction proceeds through a series of intermediate reactions to finally produce the brown nitrogenous polymers.
  • the heat treating step is believed to at least develop precursors to the polymeric nitrogen containing compounds.
  • the colors develop faster than an uncooked dough under similar baking conditions.
  • the flour component, shortening or fat component, and optionally the sugar or other texturizing components are heated in the cooker extruder generally to a temperature of at least about 150°F, preferably at least about 200°F, more preferably at least about 250°F, and most preferably from about 300°F to about 500°F.
  • the average residence time for the flour, shortening or fat, and optional sugar components at these elevated temperatures is, for example, from about 15 seconds to about 90 seconds.
  • the heat treated mass is formed at a relatively low pressure within the cooker extruder. Pressures during the heat treating stage are generally less than about 20 bars absolute, preferably less than about 10 bars absolute. It is believed that the use of low pressures in the cooker extruder reduces the tendency for oil to separate from the remaining cookie ingredients. Preferably, substantially no frictional heating occurs in the cooker extruder. Substantially all of the heating is preferably supplied by external or jacketed heating means. Generally, the work done in the production of the dough-like mixture is low, for example, less than about 40 watt hrs/kg (or less than about 18 watt hrs/lb) .
  • the heat treated mass temperature before and/or during admixing with water or a liquid source of water should be sufficiently low so that the added water does not result in substantial separation of oil and extruder surging.
  • the reduction of the temperature of the heat treated mass substantially reduces mobility and immiscibility of the water and oil phases. Also, it has been observed that the oil is most likely to separate from the remaining mass at the points of highest pressure, such as at the extruder die. Generally, the lower the pressures encountered by the heat treated mass upon or subsequent to the addition of the water, the less the heat treated mass needs to be cooled to avoid substantial oil separation and extruder surging.
  • the heat treated mass temperature is too low upon and/or during admixing it with the water or liquid source of water, viscosity may deleteriously increase. This may result in mixing difficulties, pressure increases, and substantial oil separation and extruder surging. Additionally, the less cooling performed within the extruder, the less is the amount of post extrusion heating needed for leavening.
  • heat treated mass be heated to a high temperature, for example about 300°F to about 500°F, and that the heat treated mass temperature be reduced, as needed to avoid substantial oil separation or extruder surging, before and/or during admixing it with water or a liquid source of water. Cooling of the heat treated mass is preferably initiated prior to and continues during admixing it with water or a liquid source of water to reduce the risk of substantial oil separation upon mixing or extrusion.
  • the heat treated mass temperature upon ad., ition of water or a liquid source of water is from about 100°F to about 300 ⁇ F, more preferably from about HOT to about 212°F.
  • the heat treated mass undergoes a temperature drop of at least about 35°F, preferably at least about 50°F before and/or during admixing it with the water or liquid source of water.
  • the heat treated mass is preferably cooled to a temperature below the boiling point of water (212°F) , more preferably to a temperature lower than about 200°F, most preferably less than about 150 ⁇ F before or during admixing it with the water or liquid source of water to reduce the risk of substantial steam generation, and substantial oil separation and extruder surging.
  • Admixing- the water or liquid source of water with the heat treated mass at a mass temperature which is lower than the minimum gelatinization temperature of the sta ' rches included in the formulation may further assure that no or substantially no starch gelatinization occurs, particularly as the amount of water is increased.
  • the temperature of the dough-like mixture which is formed in the extruder should be less than the boiling point of water (212 ⁇ F) , more preferably less than about 200 ⁇ F, most preferably less than about 150"F.
  • the temperature of the heat treated mass and dough-like mixture in the extruder should not be reduced to below about 100 ⁇ F, for example, to avoid mixing difficulties, increased pressure, or increased risk of substantial oil separation or extruder surging due, for example, to increased viscosity or oil solidification.
  • excessively low extrudate temperatures may impair post extrusion forming, shaping, and cutting operations.
  • All or a portion of the texturizing ingredient such as solid, crystalline or granulated sugar, may be admixed with the cooled heat treated mass at the same or at a different location from addition of the water or other aqueous source to control the texture of the final baked product.
  • a portion e.g. about 15% to about 85% by weight, based upon the total amount of solid, crystalline or granulated sugars
  • none of the solid or crystalline sugars may be subjected to the heat treating stage to control texture in the final, post extrusion baked
  • the downstream addition of a texturizing ingredient reduces the mass subjected to heat treatment which permits heating of the upstream ingredients to a higher temperature at a given throughput rate. Also, the downstream addition of the texturizing ingredient such as sugar, which is at a relatively low temperature (e.g. about room temperature) helps to cool the heat treated mass.
  • Various granulations may also be used to control the degree of sugar melting and/or dissolving, with larger sizes tending to result in less melting or dissolving.
  • the addition of liquid sugar, such as sucrose syrup, may additionally promote crunchiness of the final product.
  • the residence time of the added liquid water or added liquid source of water, as well as the residence time of the texturizing ingredient, such as sugar, added downstream after initiation of the reduction of the heat treated mass temperature should be sufficient to enable the attainment of a substantially homogeneous dough-like mixture.
  • the residence time in the cooling or reduced temperature stage should also be sufficiently long to reduce the mass temperature so as to avoid substantial expansion or puffing of the dough-like mass upon extrusion.
  • the average residence time in the cooker extruder of the water and crystalline sugar added to the heat treated mass may, for example, be from about 10 seconds to about 60 seconds.
  • the dough-like mixture may be heated, for example, by about 5°F to about 30°F. This heating may be used to adjust dough consistency or viscosity provided that adverse oil separation or extruder surging does not occur.
  • the post cooling heating may be used, for example, for controlling flow in the die, particularly at low moisture contents.
  • the pressure in the cooling stage is generally less than about 20 bars absolute, preferably less than about 10 bars absolute.
  • the pressure drop across the extrusion die is generally less than about 20 bars and preferably less than about 10 bars. Low pressures are preferred to avoid separation of oil from the remaining mass and to avoid surging.
  • the leavening agents or pH adjusters may be added to the cooled mass in the cooling stage or they may be added prior to the cooling stage. They may be added in dry form either separately or as a pre-blend with the flour or solid or crystalline sugar, for example. They may also be added in aqueous form separately or as part of the added water. Emulsifiers may suitably be added with the shortening or fat in the heating stage or with the water in the cooling stage of the process of the present invention. Ingredients which promote Maillard browning, such as proteinaceous materials and reducing sugars are preferably added in the heat treating stage. The dry ingredients may, for example, be preblended with the flour or added separately.
  • the proteinaceous materials and the reducing sugars may also be added in the cooling stage depending upon the degree of browning desired, and the water content of the ingredients.
  • These ingredients, as well as any other additives in dry form may be preblended with the upstream or downstream sugar, for example, or added separately therefrom.
  • additives which are in liquid form may be preblended with the added water or liquid source of water or they may be separately added to the extruder.
  • preblending of minor ingredients for addition to the extruder is preferred for achieving homogeneity.
  • Heat labile ingredients such as various vitamins, minerals, flavorings, coloring agents, sweeteners, such as aspartame, and the like, are preferably added in the cooling stage so as to reduce the possibility of thermal decomposition or degradation.
  • the heat labile ingredients may, for example, be preblended with sugar added downstream in the cooling stage or with the added water. They may also be added separately, for instance downstream of the sugar or water addition.
  • Shear sensitive ingredients such as chocolate chips or other flavored chips, raisins, nuts, fruit pieces or other inclusions or particulates are preferably added to the cooling stage.
  • the shear sensitive ingredients are most preferably added downstream of the downstream sugar and water addition. Adding the shear sensitive ingredients near the exit or in the last barrel section of the extruder serves to maintain particle integrity by reducing their exposure to the mechanical action of the screw elements.
  • Flavor chips, such as chocolate chips may be added at temperatures below room temperature, for example at about 20°F to about 65°F so as to reduce melting of the chips in the dough-like mixture.
  • the dough-like mixture is extruded from the cooker extruder to obtain an extrudate without substantial moisture loss or flashing because the temperature of the dough-like mixture exiting the extruder is less than about 212°F.
  • the extruded dough-like mixtures of the present invention will preferably have a shelf-stable water activity of less than about 0.7, preferably less than about 0.6.
  • the shelf-stable compositions of the present invention may be packaged as shelf stable products in moisture and oxygen impermeable packaging materials for subsequent leavening and browning in a post extrusion oven such as a conventional home microwave or convection oven.
  • the dough-like mixture may exit the extruder through a die having various shapes, such as animal shapes, circles, squares, triangles, star-shapes, and the like.
  • the extrudate may be cut at the die by a rotating knife for example, or by a wire cutting device.
  • the dough-like mixture may be formed into a continuous rope by the use of a round shaped die orifice. It may also be formed into a ribbon or sheet by the use of a horizontally oriented slit or elongated sheet shaped die orifice.
  • the continuous ropes, ribbons, or sheets may be cut into pieces using known reciprocating cutters.
  • the dough-like mixtures of the present invention may be extruded without the use of a die plate.
  • the thus obtained extrudate, or even die-extruded extrudat.es, may be formed into pieces using conventional dough-shaping and forming equipment, such as rotary molders, wire cutting machines, sheeting rolls and reciprocating cutters, and the like.
  • the extruded dough-like mixtures of the present invention are generally formed into pieces when hot. Excessive cooling of the extrudate may result in crumbling of the pieces upon wire cutting or other cutting or shaping operations.
  • the extrudates are formed into pieces at temperatures of from about 100"F to about 150°F. Consistency, viscosity and plasticity of the extrudates for proper machining may be adjusted, for example, by water or oil addition or reduction in the extruder, or by heating prior to the die, at the die, or after exiting from the die.
  • Cookie bits or cookie crumb-like products may be produced by extruding the dough-like mixture under very low pressure drops, e.g. without passing it through an extruder die, or at low die flow rates so that the extrudate spontaneously forms into pieces upon falling, onto a moving belt for example.
  • Pieces or drops may also be produced by passing the dough-like mixture through a horizontal or vertical extruder die with a multitude of holes of a size of about 1/8" to about 1/2". The extrudate strands may then be cut at the die by a rotating knife into cylindrically shaped preheated dough bits.
  • the pieces may then be leavened by post extrusion heating to form cookie-like pieces or bits.
  • the bits may be screened or sized to obtain cookie bits or
  • cookie chips having a substantially uniform size distribution.
  • the cookie bits or cookie chips may be incorporated into other products, such as "granola type" bars. They may be used to produce a "cookie chip chocolate” product: a) by incorporating the cookie chips or bits into molten chocolate in a mold and then solidifying the chocolate, b) by poi * ing molten chocolate over the bits in a mold, or c) by enrobing individual or a plurality of bits with melted chocolate.
  • the cookie chips may, for example, have a maximum dimension of about 1/8" to about 1/2".
  • the amount of the cookie bits incorporated into the product may, for example, be from about 10% by weight to about 90% by weight, based upon the weight of the cookie chip chocolate product.
  • the leavened cookie ⁇ like pieces or bits also may be: a) ground into crumbs for-use in pie crusts, for example or, b) compacted, in a mold for example, to produce unitary cookie products.
  • the unleavened dough bits may also be compacted in a mold to obtain a unitary product which may be subsequently leavened. Bits having different sizes and/or compositions may be combined in the mold to produce the unitary products.
  • Filled products may be produced in accordance with the present invention by coextruding the dough-like mixture with filler materials.
  • the coextrudate may be formed by the use of a concentric die or a tube inserted within the die orifice.
  • Filled products may also be produced by transporting the dough-like mixture extrudate to a conventional enrobing or encrusting machine, such as produced by the Rheon Manufacturing Company for post extrusion filling with a filler material.
  • fillers examples include chocolate, vanilla, butterscotch, fruit, peanut butter, and cheese-flavored fillings.
  • the filling material may also be a separately produced dough-like mixture for the production of multi-flavored, multi-colored, or multi- textured cookie products.
  • the extrudate pieces are leavened and further browned using: a) electromagnetic radiation or electronic heating, such as dielectric radio frequency heating, microwave heating, or infrared heating, b) heated air, such as from a convection oven or fluidized bed heater, c) frying, or d) combinations thereof.
  • electromagnetic radiation or electronic heating such as dielectric radio frequency heating, microwave heating, or infrared heating
  • heated air such as from a convection oven or fluidized bed heater
  • c) frying or d) combinations thereof.
  • a combination may comprise microwave heating or dielectric radio frequency heating for internal heating and infrared heating for more intense surface heating.
  • the microwave, infrared, and radio frequency energy may be applied at pressures of from about 0.2 bars to about 6 bars.
  • the low conductive food product to be heated is placed between electrodes, which act as capacitor plates, and forms the dielectric of one or more capacitors.
  • electrodes which act as capacitor plates, and forms the dielectric of one or more capacitors.
  • a high frequency voltage is applied across the electrodes. Alternating of the electrostatic field or of the polarity of the voltage results in heating of the product.
  • the frequencies generally used for dielectric heating are about 2 to 90 MHz, e.g. about 13-14 MHz, about 27 MHz, or about 40-41 MHz.
  • the frequencies generally used for microwave heating are, for example, about 2,450 MHz for domestic ovens and about 896 to 915 MHz for industrial ovens.
  • the heating of the pieces in the dielectric or radio frequency oven, microwave oven, or combinations thereof, or in a fryer is generally performed so that proper leavening and browning is achieved, for example, within about 90 seconds, preferably within about 60 seconds, depending upon the thickness and diameter of the pieces.
  • Infrared heating, conductive heating, and hot air heating are generally conducted within about two to three minutes. Infrared heating should generally be performed subsequent to another form of post extrusion heating.
  • the heating of the pieces or cookie preforms in the post extrusion oven should be sufficient to result in an internal temperature of at least about 160 ⁇ F, preferably at least about 190 ⁇ F in the cookie.
  • Dielectric radio frequency ovens, microwave ovens, infrared ovens, hot air ovens, and the like which may be used are conventional, industrial scale continuous throughput ovens. Continuous, conventional fryers may also be used in embodiments of the present invention.
  • Conductive heating devices which may be used include waffle-type conductive heaters.
  • the post extrusion heated leavened products of the present invention have a water activity of less than about 0.7, preferably less than about 0.6.
  • the water content of the products is generally less than about 6% by weight, suitably from about 2% by weight to about 4% by weight, based upon the weight of the post extrusion baked product, exclusive of inclusions.
  • the products exhibit a cookie crumb-like structure appearance, and texture and structural integrity. Starch gelatinization (measured by differential scanning calorimetry) for the cookie products of the present invention is generally less than about 5%.
  • a cooker extruder having two screws is preferably utilized.
  • the screws of the extruder will be co- rotating, i.e., rotate in the same direction.
  • Co- rotating twin screw elements generally provide thorough mixing and conveying of the components, with the elements of one screw continuously wiping the other screw. This is particularly advantageous when the composition being mixed has a relatively high viscosity.
  • Suitable extruders which may be used in the present invention include: (1) WENGER model series TX by Wenger of Sabetha, Kansas, (2) model series MPF by Baker Perkins, (3) model series BC by Creusot Loire of Paris, France, and preferably 4) model series ZSK or Continua by Werner and Pfleiderer.
  • Single screw extruders including those with a horizontally oscillating screw during rotation (i.e. a Buss kneader by Buss of Pratteln, Switzerland) may also be used in accordance with the present invention.
  • extruder throughput or mass flow rates utilized in the present invention with a Werner and Pfleiderer ZSK 57 twin screw cooker extruder are generally from about 150 lbs/hr to about 850 lbs/hr of extrudate. Higher rates may be achieved with other models. For example, a throughput rate of 6000 lbs/hr may be achieved using a Werner and Pfleiderer model Continua 120 cooker extruder.
  • the extruder 10 comprises a plurality of barrel sections, e.g., twelve barrel sections 11-22 (See Fig. 4), each of which includes a figure eight cross-section bore or screw channel 23 formed therethrough (see Fig. 2) .
  • the sections 11-22 are fastened end-to-end, to one another with the respective bore sections 23 axially aligned, as is well known, to provide the extruder barrel of the extruder 10.
  • twin screws 24, 25 can be arranged in an intermeshing arrangement, to extend through communicating screw channels 26, 27 of the figure eight cross-section bore 23 from one end of the extruder barrel formed by the barrel sections to the other end thereof.
  • the twin screws 24, 25 are coupled to an electric motor 28, arranged adjacent the upstream end of the extruder for rotation within the screw channels 26, 27.
  • a first dry ingredient feed port 30 is provided in barrel section 11 and a second dry ingredient feed port 31 is provided in barrel section 18.
  • a first liquid feed 32 is arranged between barrel sections 11 and 12 and a second liquid feed 33 is provided in barrel element 18.
  • the extruder is divided into a blending zone, a heat treatment zone, a conveyance zone and a mixing zone.
  • each of the screws 24, 25 comprises a series of elements intermeshing with an adjacent identical series of elements of the other screw 24, 25.
  • Screw elements 34, 35 the upstream most elements, are arranged directly beneath the first dry ingredient feed port 30.
  • the screw elements 34, 35 each include a continuous screw-like thread 36 to rapidly convey dry ingredients such as flour and a portion of the crystalline sugar into the screw channel 23.
  • Each of the elements 34, 35 comprises an 80/80/SK screw element which indicates that the screw-like thread has a pitch of 80 and that each element is 80 mm in length.
  • the SK designation indicates a shuffle kneader which includes an undercut thread to catch and convey dry ingredients as they are input through the dry ingredient feed port 30.
  • the first liquid feed port 32 is arranged adjacent the first dry ingredient feed port 30 for input of oil.
  • the screw elements 34, 35 generally comprise the blending zone of the extruder.
  • a screw element 37 is arranged immediately downstream from the 80/80/SK elements 34, 35 and comprises an 80/40 screw element (i.e., a pitch of 80 and a length of 40 mm) .
  • the screw element 37 is followed immediately by a 60/60 screw element 38 and a 40/40 screw element 39.
  • the progressively shorter, lower pitch screw elements 37, 38, 39 decrease the speed of conveyance to thereby increase the degree of fill of the input oil and flour ingredients within the bore 23.
  • Degree of fill refers to the percentage of the free volume of the bore 23 occupied by ingredients being conveyed by the screw elements 24, 25.
  • An igel element 40 which is 40 mm in length, is arranged immediately downstream from the screw element 39.
  • An igel element includes churning projections 41 to provide a chopping action to the ingredients within the bore 23.
  • the igel element 40 does not itself substantially convey material which causes a further increase in the degree of fill.
  • the through put flow of ingredients through the igel element 40 is caused by the pushing action on the ingredients by the screw elements 34, 35 37, 38 and 39 upstream from the igel element 40.
  • Two 40/40 screw elements 42, 43 are arranged immediately downstream from the igel element 40 to continue the conveyance of the ingredients.
  • Two additional 40 mm igel elements 44, 45 are provided downstream from the screw element 43.
  • igel elements 44, 45 are spaced from one another by a 40/40 screw element 46. Moreover, an additional 40/40 screw element 47 is arranged immediately downstream from the igel element 45. The igel elements 44, 45 and screw elements 46, 47 thereby provide alternating elements to chop, convey, chop and convey the ingredients. This sequence gradually increases the degree of fill and churns the ingredients to afford a better mixing of the ingredients.
  • a first kneading block element 48 is positioned directly downstream from the screw element 47.
  • the kneading block element is used to mix the ingredients and comprises a KB/45/5/20 element. This indicates that it is a kneading block having 45° right hand angle staggered kneading discs, relative to one another around the axis of rotation of the screw, 5 total kneading discs in the element and the element is 20 mm long.
  • the kneading element 48 is followed by a 40/40 screw element 49. Thereafter, there is an alternating sequence of kneading block elements 50-56 and interposed screw elements 57-63.
  • Each of the intermediate screw elements 57-63 comprises a 40/40 screw element while the kneading block elements 50-56 comprise, in downstream order, a KB/45/5/20 element (kneading block 50) , four KB/45/5/40 elements (kneading blocks 51-54) and two KB/45/5/60 elements (kneading blocks 55-56) .
  • the gradual increase in size of the kneading block elements 50-56 and relatively short, low pitch screw elements 57-63 in-between the successive kneading block elements causes a continuing increase in degree of fill and a vigorous mixing of the ingredients.
  • Each of the barrel elements 11-22 includes electrical heating elements 500 and cooling water flow tubing 501 to control the temperature of the barrel element.
  • a temperature controlled barrel element comprises, for example, a model ZSK-57 extruder barrel element manufactured by Werner & Pfleiderer.
  • the viscosity of the ingredients comprising flour and oil is not sufficient for friction heating due to the vigorous mixing action of the kneading block elements 50-56. Accordingly, the electrical heating elements of barrel elements 12-16 are operated to raise the temperature of the ingredients.
  • the electric heating of the barrel elements 12-16 are operated to raise the temperature of the barrels to as high as possible, e.g., at least 350"F, for a given throughput rate to promote Maillard browning and flavor development and to reduce the amount of post extrusion heat treatment required for final baking.
  • the ingredients comprising flour and oil fed through the first dry ingredient feed port 30 and first liquid feed port 32 are thoroughly mixed and heat- treated by the overall conveying, churning and mixing action of the screws 24, 25 and heating effect of the barrel sections 12-16 upstream from the second dry ingredient feed port 31 and the second liquid feed port 33.
  • the barrel sections 12-16 generally comprise the heat treatment zone of the extruder.
  • vigorous means a mixing action which is sufficient to thoroughly mix the ingredients input through the first dry ingredient feed port 30, including the flour, oil, and, optionally, crystalline sugar, and to facilitate distribution of the heat applied by the heating coils throughout the ingredients.
  • the term relates to increasing the degree of fill to a level accommodating heat conduction from the heating elements through the screw channel 23 and into the ingredients.
  • the second liquid feed 33 is provided in barrel section 18 for the introduction of added water or a source of added water.
  • the added water modifies the consistency of the heat treated ingredients comprising flour and oil to provide a mass having sufficient formability and machinability for post extrusion processing.
  • a cooling water flow is provided in the barrel sections 17 and 18 to reduce the temperature of the ingredients within the barrel sections by conduction and thereby reduce the tendency toward oil separation.
  • a high speed conveyance zone comprising a series of screw elements 64-68 of generally increasing length and screw pitch. As illustrated in Fig. 4, the series of screw elements 64-68 are located immediately upstream, directly beneath and immediately downstream from the second dry ingredient feed port 31, in barrel sections 17, 18 and 19.
  • the screw elements 64-68 comprise 60/60, 80/80/SK, 80/80/SK, 80/40 and 80/80 screw elements, respectively, which increases the speed of conveyance of the heat treated ingredients and thereby reduce the compressive pressure on the ingredients as well as the degree of fill within the bore 23 immediately below the second dry ingredient feed port 31. Accordingly, a relatively large quantity of a dry ingredient, e.g. , crystalline sugar, can be added to the material flow through the second dry ingredient feed port 31 inasmuch as the degree of fill has been reduced by the action of the screw elements 64-68 to provide sufficient free volume within the screw channel 23. In addition, the increased speed of conveyance caused by the screw elements 64-68 rapidly moves the added crystalline sugar downstream from the second feed port 31 to prevent back fill flow out of the second feed port 31.
  • a dry ingredient e.g. , crystalline sugar
  • the crystalline sugar and water are added after the high temperature mixing of the ingredients 30, which occurs in barrel sections 11-16, and are, therefore, not exposed to processing conditions which can cause oil separation and excessive dissolution of the sugar.
  • Screw elements 69-71 are arranged downstream from the screw elements 64-68 and comprise one 60/60 and two 30/30 elements, respectively, to reduce the speed of conveyance and again gradually increase the degree of fill.
  • a kneading block element 72 which comprises a KB/45/5/20 element, is provided downstream from the screw elements 69-71 to mix the added sugar and added water into the other heat-treated ingredients.
  • Two additional screw elements 73, 74 which comprise a 40/40 and 80/160 element, respectively, convey the ingredients to a final kneading block element 75, which comprises a KB/45/5/60 element for final mixing of the ingredients.
  • the kneading block elements 72, 75 provide the final mixing zone of the extruder.
  • the final elements of the twin screws 24, 25 comprise screw elements 76-78, which include an 80/80, a 60/60 and a 60/120 element, respectively. These elements convey the ingredients to an extrusion die plate 79 and develop sufficient pressure within the ingredients to force the ingredients through the extrusion die, without moisture flashing and without oil separation, as a partially baked and uniformly mixed, homogeneous cookie dough-like mass which can thereafter be shaped, formed and cut before final baking.
  • EXAMPLE 1 The ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first dry feed port Wheat flour, bleached
  • Non-fat dry milk (about 52% by weight lactose) 1.50
  • Component 3 first liquid feed port
  • Component 4 second liquid feed port Tap water 2.25
  • the co-rotating twin screw cooker extruder used to prepare the cookie products of the present invention was a Werner and Pfleiderer ZSK-57 equipped with a screw configuration as shown and described in copending U.S. patent application serial no. 362,375 entitled "Extruder Apparatus For Producing An At Least Partially Baked Product Having A Cookie-Like Crumb Structure," filed in the name of Bernhard Van Lengerich on June 7, 1989.
  • the extruder had twelve barrels, each provided with external, jacketed heating and cooling means.
  • First and second dry feed ports were set up at barrels 1 and 8, respectively. These two dry feed ports were open to the atmosphere.
  • the first liquid feed port was set up between barrels 1 and 2.
  • the second liquid feed port was the same as the second dry feed port at barrel 8.
  • the second liquid feed inlet pipe was inserted into the open port at barrel 8 so that optional second dry feed ingredients and the second liquid feed ingredients could be separately fed into the same port. Dry ingredients were not fed to the second dry feed port in this example.
  • the first barrel which contained the first dry feed port, was set on constant cool. The remaining eleven barrels were divided into 7 separately measured barrel temperature zones.
  • the first through the twelfth barrels are hereafter also referred to in the Examples as "barrel 1," “barrel 2,” “barrel 3,” etc.
  • Barrels 2 and 3 corresponded to temperature zone 1
  • barrel 4 corresponded to zone 2
  • barrels 5 and 6 corresponded to zone 3
  • barrels 7 and 8 corresponded to zones 4 and 5 respectively
  • barrels 9 and 10 corresponded to temperature zone 6
  • barrels 11 and 12 corresponded to temperature zone 7.
  • the thermocouples for measuring actual barrel temperatures were located in barrels 2 , 4, 5, 7, 8, 10, and 12.
  • Barrels 2 through 6 were set to heat to 350°F, barrel seven to 200°F, barrel eight was set on constant cool (less than 100 ⁇ F) , barrels 9 and 10 were set at 100°F and barrels 11 and 12 were set at 110°F.
  • Paddles and screw elements were arranged on the screw shafts from upstream to downstream to provide: a) rapid conveying of the added dry ingredients in barrel 1, b) conveying of the dry ingredients and added oil and gradually increasing the degree of fill in barrel 2, c) chopping or mixing action for admixing the oil and dry ingredients, conveying to gradually increase the degree of fill, and mixing in barrel 3, d) repeated conveying and an increased degree of mixing in barrel 4, e) increased mixing, conveying and increased mixing to gradually increase the degree of fill in each of barrels 5 and 6, f) increased mixing, conveying, and increased mixing to provide the highest degree of mixing in barrel 7, g) fast conveying of the ingredients fed to the port in barrel 8, h) conveying with a gradual increase in degree of fill in barrel 9, i) conveying and mixing with a gradual increase in degree of fill in barrel 10, j) conveying and mixing in barrel 11, and k) conveying with a buildup in pressure sufficient to extrude the dough ⁇ like mixture through the extruder die.
  • the screws were rotated at about 125 rpm at about 3% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 201 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed to the first dry feed port, but separate from component 1.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures and the actual barrel temperatures were:
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 231°F at barrel 7, and about 137°F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of component 4 at the second feed port was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed port was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 151°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces were subjected to heating in a continuous
  • EXAMPLE 2 The ingredients, their feed placement, and their relative amounts which may be used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention are:
  • Component 1 first dry feed port
  • Component 2 second dry feed port Brown sugar (about 89% sucrose,
  • Component 3 first liquid feed port Soybean spray oil 24.75
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 1 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 225 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 11.8% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 1.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150°F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 and 1/4".
  • the pieces having an average weight of about 4.2 gm/piece may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts which may be used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention are:
  • Component 1 first dry feed port
  • Oat bran (about 12% by weight water) 24 . . 67
  • Non-fat dry milk (about 52% by weight lactose) 1. . 48
  • Component 2 second dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.91
  • Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 1 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 225 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example l.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150°F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 and 1/4".
  • the pieces having an average weight of about 4.2 gm/piece may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts which may be used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention are:
  • Component 1 first dry feed port
  • Component 2 second dry feed port Brown sugar (about 89% sucrose,
  • Component 3 first liquid feed port Soybean spray oil 20.58
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 1 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 225 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 1.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150"F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 and 1/4".
  • the pieces having an average weight of about 4.2 gm/piece may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 first dry feed port
  • Component 3 first liquid feed port Soybean spray oil 22.56
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 1 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed to the first dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 231 ⁇ F at barrel 7, and about 143°F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of component 4 at the second feed port was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed port was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 142 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces were subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure arid crumb-like texture.
  • ingredients, their feed placement, and their relative amounts which may be used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention are:
  • Component 1 first dry feed port
  • Non-fat dry milk (about 52% by weight lactose) 1.45
  • Component 2 first dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.78
  • Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 1 may be used to prepare the cookie products of the present invention.
  • the screws may rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed to the first dry feed port, but separate from component 1.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 1:
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded without a die to obtain a substantially unleavened extrudate dough having a temperature upon exiting the extruder of less than about 150°F.
  • the extrudate may be transferred or drop into the hopper of a conventional cookie wire-cutting machine.
  • the wire-cutting machine may be equipped with a screw-type or auger feed or counter-rotating grooved rollers for feeding the extrudate through nozzles. Upon emerging through the nozzles, the extrudate is cut into cylindrical pieces by the wire.
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb ⁇ like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb ⁇ like texture.
  • ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component l first dry feed port
  • Non-fat dry milk (about 52% by weight lactose) 1.44
  • Component 2 first dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.76
  • the co-rotating twin screw cooker extruder system of Example 1 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed to the first dry feed port but separate from component 1.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 9.1% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of component 4 at the second feed port was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed port was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 8 The ingredients, their feed placement, and their relative amounts which may be used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention are:
  • Component l first dry feed port
  • Component 2 second dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.56
  • Component 3 first liquid feed port
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 1 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 145 rpm at about 1% of maximum torque.
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be prepared by dissolving the sodium bicarbonate in the water to form a solution which may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 14.2% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 1.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150°F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 and 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and dielectric radio frequency baking in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder used to prepare the cookie products of the present invention was a Werner and Pfleiderer ZSK-57 equipped with a screw configuration as shown and described in copending U.S. patent application serial no. 362,375 entitled "Extruder Apparatus For Producing An At Least Partially Baked Product Having A Cookie-Like Crumb Structure," filed in the name of Bernhard Van Lengerich on June 7, 1989.
  • the extruder had twelve barrels, each provided with external, jacketed heating and cooling means.
  • the first and second dry feed ports were set up at barrels 1 and 8, respectively. These two dry feed ports were open to the atmosphere.
  • the first liquid feed port was set up between barrels 1 and 2.
  • the second liquid feed port was the same as the second dry feed port at barrel 8.
  • the second liquid feed inlet pipe was inserted into the open port at barrel 8 so that the second dry feed ingredients and the second liquid feed incjredients were separately fed into the same port.
  • the first barrel which contained the first dry feed port, was set on constant cool.
  • the remaining eleven barrels were divided into 7 separately measured barrel temperature zones.
  • Barrels 2 and 3 corresponded to temperature zone 1
  • barrel 4 corresponded to zone 2
  • barrels 5 and 6 corresponded to zone 3
  • barrels 7 and 8 corresponded to zones 4, and 5, respectively
  • barrels 9 and 10 corresponded to temperature zone 6
  • barrels 11 and 12 corresponded to temperature zone 7.
  • the thermocouples for measuring actual barrel temperatures were located in barrels 2, 4, 5, 7, 8, 10, and 12.
  • Barrels 2 through 6 were set to heat to 350°F, barrel seven to 200"F, barrel eight was set on constant cool, barrels 9 and 10 were set at 100°F and barrels 11 and 12 were set at 120°F.
  • Paddles and screw elements were arranged on the screw shafts from upstream to downstream to provide: a) rapid conveying of the added dry ingredients in barrel 1, b) conveying of the dry ingredients and added oil and gradually increasing the degree of fill in barrel 2, c) chopping or mixing action for admixing the oil and dry ingredients, conveying to gradually increase the degree of fill, and mixing in barrel 3, d) repeated conveying and an increased degree of mixing in barrel 4, e) increased mixing, conveying and increased mixing to gradually increase the degree of fill in each of barrels 5 and 6, f) increased mixing, conveying, and increased mixing to provide the highest degree of mixing in barrel 7, g) fast conveying of the dry and liquid ingredients fed to the port in barrel 8, h) conveying with a gradual increase in degree of fill in barrel 9, i) conveying and mixing with a gradual increase in degree of fill in barrel 10, j) conveying and mixing in barrel 11, and k) conveying with a buildup in pressure sufficient to extrude the dough-like mixture through the extruder die.
  • the screws were rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was prepared by dissolving the sodium bicarbonate in the water to form a solution which was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 7.8% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures and the actual barrel temperatures were:
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces were subjected to radio frequency energy (27 MHz) in a 12 kw dielectric oven set at 81% power for about 45 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 4 second liquid feed port
  • Example 9 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 200 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 230 ⁇ F at barrel 7, and about 131 ⁇ F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 125 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 11 The ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port Soybean spray oil 24.33
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 9 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.2% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 12 The ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port Clarified butter 24.75
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 9 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 225 rpm at about 8% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 181 lbs/hr.
  • Component l was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid clarified butter to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 11.8% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first drv feed port
  • Oat bran (about 12% by weight water) 24.67
  • Non-fat dry milk (about 52% by weight lactose) 1.48
  • Component 2 second dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.91
  • Component 3 first liquid feed port
  • Component 4 second liquid feed port
  • Example 9 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid clarified butter to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was prepared by dissolving the sodium bicarbonate in the water to form a solution which was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 10.2% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 14 The ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first drv feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port Clarified butter 20.58
  • Component 4 second liquid feed port
  • Example 9 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 225 rpm at about 5% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 218 lbs/hr.
  • Component l was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid clarified butter to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was prepared by dissolving the sodium bicarbonate in the water to form a solution which was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 10.3% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces may be subjected to heating in a continuous 12 kw dielectric radio frequency (27 MHz) oven set at about 81% power for 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port Soybean spray oil 22.56
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 9 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 236 ⁇ F at barrel 7, and about 135°F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 143°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • the pieces were subjected to heating in a continuous
  • EXAMPLE 16 The ingredients, their feed placement, and their relative amounts which may be used to prepare an extruded, partially baked cookie preform suitable for leavening into a cookie having a crumb-like structure and texture using dielectric radio frequency heating in accordance with the present invention are:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 9 may be used to prepare the cookie products of the present invention.
  • the screws may rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 9.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded without a die to obtain a substantially unleavened extrudate dough having a temperature upon exiting the extruder of less than about 150°F.
  • the extrudate may be transferred or drop into the hopper of a conventional cookie wire-cutting machine.
  • the wire-cutting machine may be equipped with a screw-type or auger feed or counter-rotating grooved rollers for feeding the extrudate through nozzles. Upon emerging through the nozzles, the extrudate is cut into cylindrical pieces by the wire.
  • the pieces may be subjected to heating in a continuous 12 kw dielectric 108 radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb ⁇ like texture.
  • a continuous 12 kw dielectric 108 radio frequency (27 MHz) oven set at about 81% power for about 45 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb ⁇ like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 first dry feed port
  • Component 3 first liquid feed port Soybean spray oil 24.15
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder used to prepare the cookie products of the present invention was a Werner and Pfleiderer ZSK-57 equipped with a screw configuration as shown and described in copending U.S. patent application serial no. 362,375 entitled "Extruder Apparatus For Producing An At Least Partially Baked Product Having A Cookie-Like Crumb Structure," filed in the name of Bernhard Van Lengerich on June 7, 1989.
  • the extruder had twelve barrels, each provided with external, jacketed heating and cooling means.
  • First and second dry feed ports were set up at barrels 1 and 8, respectively. These two dry feed ports were open to the atmosphere.
  • the first liquid feed port was set up between barrels 1 and 2.
  • the second liquid feed port was the same as the second dry feed port at barrel 8.
  • the second liquid feed inlet pipe was inserted into the open port at barrel 8 so that optional second dry feed ingredients and the second liquid feed ingredients could be separately fed into the same port. Dry ingredients were not fed to the second dry feed port in this example
  • the first barrel which contained the first dry feed port, was set on constant cool.
  • the remaining eleven barrels were divided into 7 separately measured barrel temperature zones.
  • Barrels 2 and 3 corresponded to temperature zone 1
  • barrel 4 corresponded to zone 2
  • barrels 5 and 6 corresponded to zone 3
  • barrels 7 and 8 corresponded to zones 4, and 5, respectively
  • barrels 9 and 10 corresponded to temperature zone 6
  • barrels 11 and 12 corresponded to temperature zone 7.
  • the thermocouples for measuring actual barrel temperatures were located in barrels 2, 4, 5, 7, 8, 10, and 12.
  • Barrels 2 through 6 were set to heat to 350°F
  • barrel eight was set on constant cool
  • barrels 9 and 10 were set at 100"F
  • barrels 11 and 12 were set at 120 ⁇ F.
  • Paddles and screw elements were arranged on the screw shafts from upstream to downstream to provide: a) rapid conveying of the added dry ingredients in barrel 1, b) conveying of the dry ingredients and added oil and gradually increasing the degree of fill in barrel 2, c) chopping or mixing action for admixing the oil and dry ingredients, conveying to gradually increase the degree of fill, and mixing in barrel 3, d) repeated conveying and an increased degree of mixing in barrel 4, e) increased mixing, conveying and increased mixing to gradually increase the degree of fill in each of barrels 5 and 6, f) increased mixing, conveying, and increased mixing to provide the highest degree of mixing in barrel 7, g) fast conveying of the ingredients fed to the port in barrel 8, h) conveying with a gradual increase in degree of fill in barrel 9, i) conveying and mixing with a gradual increase in degree of fill in barrel 10, j) conveying and mixing in barrel 11, and k) conveying with a buildup in pressure sufficient to extrude the dough- like mixture through the extruder die.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed to the first dry feed port but separate from component 1.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 9.1% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of component 4 at the second feed port was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed port was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 and 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were: ⁇
  • Component 1 first dry feed port
  • Component 2 first dry feed port
  • Component 4 second liquid feed port
  • Example 17 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed to the first dry feed port but separate from component 1.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 231°F at barrel 7, and about 137°F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of component 4 at the second feed port was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed port was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 151°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • a cookie sample had an internal temperature of about 226°F upon microwaving.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts which may be used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention are:
  • Component 1 first dry feed port
  • Non-fat dry milk (about 52% by weight lactose) 1.46
  • Component 2 second dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.81
  • the co-rotating twin screw cooker extruder system of Example 17 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 125 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 8.2% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 17.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder- of less than about 150°F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 1/4".
  • Six pieces having an average weight of about 4.2 gm/piece may be subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 20 The ingredients, their feed placement, and their relative amounts which may be used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention are:
  • Component 1 first dry feed port
  • Component 2 second dry feed port Brown sugar (about 89% sucrose,
  • Component 3 first liquid feed port Soybean spray oil 24.75
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 17 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 225 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 11.8% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 17.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150°F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 1/4".
  • Six pieces having an average weight of about 4.2 gm/piece may be subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 21 The ingredients, their feed placement, and their relative amounts which may be used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention are:
  • Component 1 first dry feed port
  • Non-fat dry milk (about 52% by weight lactose) 1.48
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.91
  • Component 3 first liquid feed port Soybean spray oil 22.20
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 17 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 225 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 17.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150°F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 1/4".
  • Six pieces having an average weight of about 4.2 gm/piece may be subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 22 The ingredients, their feed placement, and their relative amounts which may be used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention are:
  • Component 1 first dry feed port
  • Component 2 second dry feed port Brown sugar (about 89% sucrose,
  • Component 3 first liquid feed port Soybean spray oil 20.58
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 17 may be used to prepare the cookie products of the present invention.
  • the screws may be rotated at about 225 rpm at about
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed downstream to the second dry feed port.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 17.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon having a temperature upon exiting the extruder of less than about 150"F.
  • the ribbon may be cut into cylindrical pieces having a diameter of about 1 1/4".
  • Six pieces having an average weight of about 4.2 gm/piece may be subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened surface browned cookies having a crumb-like structure and crumb-like texture.
  • EXAMPLE 23 The ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component l first dry feed port
  • Non-fat dry milk (about 52% by weight lactose) 1.50
  • Component 2 first dry feed port
  • Vitamin mix 0.13 Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 17 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed to the first dry feed port but separate from component 1.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 231°F at barrel 7, and about 143°F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of component 4 at the second feed port was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed port was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 142 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • ingredients, their feed placement, and their relative amounts which may be used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention are:
  • Component 1 first dry feed port
  • Component 2 first dry feed port
  • Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 17 may be used to prepare the cookie products of the present invention.
  • the screws may rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients may be fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 may be prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend may be continuously fed to the first dry feed port.
  • Component 2 may be prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which may be continuously fed to the first dry feed port but separate from component 1.
  • Component 3 may be prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which may be continuously fed to the first liquid feed port.
  • Component 4 may be continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder is about 10.7% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures, pressures, and residence times may be the same as in Example 17.
  • the substantially homogeneous dough-like mixture formed in the extruder may be extruded without a die to obtain a substantially unleavened extrudate dough having a temperature upon exiting the extruder of less than about 150 ⁇ F.
  • the extrudate may be transferred or drop into the hopper of a conventional cookie wire-cutting machine.
  • the wire-cutting machine may be equipped with a screw-type or auger feed or counter-rotating grooved rollers for feeding the extrudate through nozzles. Upon emerging through the nozzles, the extrudate is cut into cylindrical pieces by the wire. Six of the pieces may be subjected to microwaving in a microwave oven for about 60 seconds to produce distinctly leavened, surface browned cookies having a crumb-like structure and crumb ⁇ like texture.
  • EXAMPLE 25 The ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port
  • the co-rotating twin screw cooker extruder used to prepare the cookie products of the present invention was a Werner and Pfleiderer ZSK-57 equipped with a screw configuration as shown and described in copending U.S. patent application serial no. 362,375 entitled "Extruder Apparatus For Producing An At Least Partially Baked Product Having A Cookie-Like Crumb Structure," filed in the name of Bernhard Van Lengerich on June 7, 1989.
  • the extruder had twelve barrels, each provided with external, jacketed heating and cooling means.
  • the first and second dry feed ports were set up at barrels 1 and 8, respectively. These two dry feed ports were open to the atmosphere.
  • the first liquid feed port was set up between barrels 1 and 2.
  • the second liquid feed port was the same as the second dry feed port at barrel 8.
  • the second liquid feed inlet pipe was inserted into the open port at barrel 8 so that the second dry feed ingredients and the second liquid feed ingredients were separately fed into the same port.
  • the first barrel which contained the first dry feed port, was set on constant cool.
  • the remaining eleven barrels were divided into 7 separately measured barrel temperature zones. Barrels 2 and 3 corresponded to temperature zone 1, barrel 4 corresponded to zone 2, barrels 5 and 6 corresponded to zone 3, barrels 7 and 8 corresponded to zones 4, and 5, respectively, barrels 9 and 10 corresponded to temperature zone 6, and barrels 11 and 12 corresponded to temperature zone 7.
  • the thermocouples for measuring actual barrel temperatures were located in barrels 2, 4, 5, 7, 8, 10, and 12.
  • Barrels 2 through 6 were set to heat to 350°F, barrel seven to 200"F, barrel eight was set on constant cool, barrels 9 and 10 were set at 100"F and barrels 11 and 12 were set at 120°F.
  • Paddles and screw elements were arranged on the screw shafts from upstream to downstream to provide: a) rapid conveying of the added dry ingredients in barrel 1, b) conveying of the dry ingredients and added oil and gradually increasing the degree of fill in barrel 2, c) chopping or mixing action for admixing the oil and dry ingredients, conveying to gradually increase the degree of fill, and mixing in barrel 3, d) repeated conveying and an increased degree of mixing in barrel 4, e) increased mixing, conveying and increased mixing to gradually increase the degree of fill in each of barrels 5 and 6, f) increased mixing, conveying, and increased mixing to provide the highest degree of mixing in barrel 7, g) fast conveying of the dry and liquid ingredients fed to the port in barrel 8, h) conveying with a gradual increase in degree of fill in barrel 9, i) conveying and mixing with a gradual increase in degree of fill in barrel 10, j) conveying and mixing in barrel 11, and k) conveying with a buildup in pressure sufficient to extrude the dough-like mixture through the extruder die.
  • the screws were rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was prepared by dissolving the sodium bicarbonate in the water to form a solution which was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 7.8% by weight, based upon the total weight of the dough-like mixture.
  • the barrel set temperatures and the actual barrel temperatures were:
  • the pressure in the extruder was less than about 10
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150"F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 4 second liquid feed port
  • Example 25 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 200 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.5% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the material temperatures in the extruder were about 230 ⁇ F at barrel 7, and about 131 ⁇ F at barrel 12.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was about 125 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • a cookie sample had an internal temperature of about 217°F upon microwaving.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component 1 first dry feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port Soybean spray oil 24.33
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 25 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 125 rpm at about 2% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 405 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend. The component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid soybean spray oil to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 8.2% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component 1 first drv feed port
  • Component 2 second dry feed port
  • Component 3 first liquid feed port Clarified butter 24.75
  • Component 4 second liquid feed port
  • the co-rotating twin screw cooker extruder system of Example 25 was used to prepare the cookie products of the present invention.
  • the screws were rotated at about 225 rpm at about 8% of maximum torque.
  • the ingredients were fed in their relative amounts to provide a throughput or mass flow rate of the dough-like mixture extrudate of about 181 lbs/hr.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component l dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid clarified butter to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 11.8% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150 ⁇ F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating and microwave baking in accordance with the present invention were:
  • Component 1 first drv feed port
  • Oat bran (about 12% by weight water) 24.67
  • Non-fat dry milk (about 52% by weight lactose) 1.48
  • Component 2 second dry feed port
  • Brown sugar (about 89% sucrose, 3% invert, 4% non-sugar solids, 3% water) 6.91
  • Component 3 first liquid feed port
  • Component 4 second liquid feed port
  • Example 25 was used to prepare the cookie products of the present invention.
  • Component 1 was prepared by mixing the ingredients to obtain a substantially homogeneous dry blend.
  • the component 1 dry blend was continuously fed to the first dry feed port.
  • Component 2 was prepared by mixing the ingredients to obtain a second substantially homogenous dry blend which was continuously fed downstream to the second dry feed port.
  • Component 3 was prepared by melting the semi-solid clarified butter to obtain a liquid oil which was continuously fed to the first liquid feed port.
  • Component 4 was prepared by dissolving the sodium bicarbonate in the water to form a solution which was continuously fed to the second liquid feed port.
  • the water content of the dough-like mixture formed in the extruder was about 10.2% by weight, based upon the total weight of the dough-like mixture.
  • the pressure in the extruder was less than about 10 bars.
  • the average or median residence time of the ingredients heated prior to addition of components 2 and 4 at the second feed ports was about 40-50 seconds.
  • the average or median residence time of the ingredients in the extruder from the second feed ports was about 10 to 20 seconds.
  • the substantially homogeneous dough-like mixture formed in the extruder was extruded through a horizontally oriented slit die (about 5mm high) by about 50 mm wide) to obtain a continuous, substantially unleavened ribbon.
  • the extrudate temperature upon exiting the extruder was less than about 150°F.
  • the ribbon was cut into cylindrical pieces by hand, using a cookie cutter. The diameter of the pieces was about 1 1/4".
  • Six pieces were subjected to microwaving in a microwave oven for about 50 seconds to produce distinctly leavened cookies.
  • the cookies were surface browned and had a crumb-like structure and crumb-like texture.
  • the ingredients, their feed placement, and their relative amounts used to prepare a cookie having a crumb-like structure and texture using extrusion heating a d microwave baking in accordance with the present invention were: ⁇

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne la production de biscuits présentant une structure analogue à celle de la mie d'un biscuit, ainsi qu'une intégrité structurelle. L'extrudeuse (10) est divisée en une zone de mélange, une zone de traitement thermique, une zone d'acheminement et une zone de mélange. Les ingrédients comprenant de la farine et de l'huile, acheminés par le premier orifice (30) d'acheminement d'ingrédients secs, et par le premier orifice (32) de liquides, sont mélangés intimement puis traités thermiquement par l'action d'ensemble d'acheminement, de brassage et de mélange des vis raccordées au moteur (28) se trouvant dans le cylindre. En amont, d'autres ingrédients secs tels que du sucre en cristaux et des agents levants sont acheminés dans l'orifice (31), par l'orifice (33) on ajoute également de l'eau auxdits ingrédients, lesquels sont à nouveau mélangés. On procède ensuite à l'extrusion d'une masse analogue à une pâte de biscuit homogène, partiellement cuite et mélangée uniformément, à l'aide de la plaque matricielle d'extrusion (79). On fait lever et dorer davantage le mélange analogue à une pâte, à l'aide d'une cuisson par post-extrusion, telle qu'une cuisson à micro-ondes, hautes fréquences diélectriques, infrarouges, par conduction, ou à convexion, par friture, ou par une combinaison de ces méthodes.
EP19900908878 1989-06-07 1990-06-07 Production of cookies with extrusion and post extrusion baking Ceased EP0476001A4 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US07/362,375 US4979434A (en) 1989-06-07 1989-06-07 Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure
US362747 1989-06-07
US362375 1989-06-07
US07/362,747 US5015489A (en) 1989-06-07 1989-06-07 Production of cookies with extrusion and post extrusion baking

Publications (2)

Publication Number Publication Date
EP0476001A1 true EP0476001A1 (fr) 1992-03-25
EP0476001A4 EP0476001A4 (en) 1992-11-04

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Application Number Title Priority Date Filing Date
EP19900908878 Ceased EP0476001A4 (en) 1989-06-07 1990-06-07 Production of cookies with extrusion and post extrusion baking

Country Status (2)

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EP (1) EP0476001A4 (fr)
WO (1) WO1990014769A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU3252999A (en) * 1998-02-06 1999-08-23 Societe Des Produits Nestle S.A. Method for continuous preparation of a garnished pastry
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods

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US4423078A (en) * 1982-04-14 1983-12-27 The Griffith Laboratories, Limited Production of oriental-style breading crumbs
EP0195702A1 (fr) * 1985-03-04 1986-09-24 Clextral Procédé et dispositif de préparation d'un produit alimentaire à base de pâte molle
EP0275878A2 (fr) * 1987-01-09 1988-07-27 Cpc International Inc. Pâte conservable à température ambiante

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US4423078A (en) * 1982-04-14 1983-12-27 The Griffith Laboratories, Limited Production of oriental-style breading crumbs
EP0195702A1 (fr) * 1985-03-04 1986-09-24 Clextral Procédé et dispositif de préparation d'un produit alimentaire à base de pâte molle
EP0275878A2 (fr) * 1987-01-09 1988-07-27 Cpc International Inc. Pâte conservable à température ambiante

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Title
See also references of WO9014769A1 *

Also Published As

Publication number Publication date
EP0476001A4 (en) 1992-11-04
WO1990014769A1 (fr) 1990-12-13

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