发明名称 |
METHOD FOR MAKING A DUAL-TEXTURED FOOD SUBSTRATE HAVING LARGE SEASONING BITS |
摘要 |
Method for making a dual-textured food substrate having large seasoning bits whereby the Bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product. ® KIPO & WIPO 2007 |
申请公布号 |
KR20070004622(A) |
申请公布日期 |
2007.01.09 |
申请号 |
KR20067016189 |
申请日期 |
2005.01.11 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
HEYWOOD ADRIANNA ASHLEY;KING MICHAEL K.;SMITH RICHARD TODD;LONGO HEATHER ANN |
分类号 |
A23L1/00;A23L1/164;A23L1/214;A23L1/217 |
主分类号 |
A23L1/00 |
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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