发明名称 |
METHOD FOR PRODUCING A CRUNCHY FOOD PRODUCT |
摘要 |
A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhe-sion and texture whereby a softer product is produced which does not yield a hard, glassy texture. |
申请公布号 |
CA2715650(C) |
申请公布日期 |
2016.01.19 |
申请号 |
CA20092715650 |
申请日期 |
2009.02.16 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
LAWSON, GENEVIEVE BARNARD;LYKOMITROS, DIMITRIS;SMITH, RICHARD TODD |
分类号 |
A23P20/20;A23G3/54;A23L7/00;A23L11/00;A23L19/00;A23L21/20;A23L27/00;A23L29/212;A23L29/30;A23P20/00;A23P20/10 |
主分类号 |
A23P20/20 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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