| 摘要 |
1466018 Crisp-type products PROCTER & GAMBLE CO 12 May 1975 [13 May 1974] 19854/75 Heading B5A [Also in Division A2] Crisp-type products are made by sheeting a formulated dough, forming a series of parallel arcuate grooves and ridges on one surface only of the sheet, so that it can be handled more easily, subdividing the sheet, and cooking, e.g. by baking or frying so that a crisp-type product having grooves and ridges on both surfaces is produced. Suitable apparatus comprises a feed hopper 10, a pair of smooth mill rolls 14, 16, an embossing roll 18 having annular grooves therein, a doctor blade 20 for removing the sheet from roll 14, and a conveyer 22. The sheet is caused to adhere preferentially to the roll 14 by (a) causing roll 14 to rotate 5-50% faster than roll 16, (b) having the temperature of roll 14 10-100‹ F. higher than roll 16, or (c) coating roll 16 with a non-stick material. Instead of having a separate embossing roll 18, roll 16 may have a grooved surface. The dough sheet may be 0À005 to 0À1 inch thick. The grooves in roll 18 may be 0À03 to 0À08 inch deep, separated by 0À06 to 0À12 inch, and preferably having tapering sides. The dough may be made from potatoes, corn, wheat, oats, rice, soy, peanuts or sunflower seed, and may also contain condiments or spices, flavourings, vitamins, emulsifiers, antioxidants and colourings. The dough may be fried at 275-400‹ F. for 5-60 seconds. |
