We claim:
1. A cereal-based product which can be cooked under low temperature and high moisture conditions to provide a cooked product having the aroma, texture, and appearance of freshly-baked goods, said product comprising a cereal-based dough containing an aroma-enhancement component distributed throughout the cereal-based dough and a crust-enhancement component covering at least some of the exterior surfaces of the cereal-based dough; wherein the aroma-enhancement component is an essentially dry powder containing flavorants or aroma components microencapsulated in a hard fat having a melting point of about 100 to about 180 F.; wherein the crust-enhancement component comprises potato flakes, hydrophobic starch, crust flavorants, colorants, and an anti-caking agent; wherein the cereal-based product, when cooked under low temperature and high moisture conditions, provides the cooked product having the aroma, texture, and appearance of freshly-baked goods.
2. The cereal-based product of claim 1, wherein the aroma-enhancement component is a dry, free flowing powder have an average particle size of less than about 1000 microns.
3. The cereal-based product of claim 2, wherein the average particle size of the aroma-enhancing component is about 250 to about 1000 microns.
4. The cereal-based product of claim 2, wherein the average particle size of the aroma-enhancing component is about 300 to about 600 microns.
5. The cereal-based product of claim 1, wherein the aroma-enhancing component comprises about 10 to about 70 percent flavorants or aroma components.
6. The cereal-based product of claim 5, wherein aroma-enhancing component comprises about 30 to about 40 percent flavorants or aroma components.
7. The cereal-based product of claim 1, wherein the said crust-enhancement component comprises about 5 to about 50 percent potato flakes, about 10 to about 40 percent hydrophobic starch, about 5 to about 50 percent crust flavorants, about 10 to about 40 percent colorants, and about 0.2 to about 2 percent anti-caking agent.
8. The cereal-based product of claim 2, wherein the crust-enhancement component comprises about 5 to about 50 percent potato flakes, about 10 to about 40 percent hydrophobic starch, about 5 to about 50 percent crust flavorants, about 10 to about 40 percent colorants, and about 0.2 to about 2 percent anti-caking agent.
9. The cereal-based product of claim 7, wherein the crust-enhancement component comprises about 25 to about 35 percent potato flakes, about 20 to about 25 percent hydrophobic starch, about 25 to about 35 percent crust flavorants, about 10 to about 20 percent colorants, and about 0.2 to about 1 percent anti-caking agent.
10. The cereal-based product of claim 8, wherein the crust-enhancement component comprises about 25 to about 35 percent potato flakes, about 20 to about 25 percent hydrophobic starch, about 25 to about 35 percent crust flavorants, about 10 to about 20 percent colorants, and about 0.2 to about 1 percent anti-caking agent.
11. The cereal-based product of claim 1, wherein the cereal-based product comprises about 0.1 to about 0.5 percent of the aroma-enhancement component and about 0.5 to about 2.5 percent of the crust-enhancement component.
12. The cereal-based product of claim 11, wherein the cereal-based product comprises about 0.15 to about 0.25 percent of the aroma-enhancement component and about 1.0 to about 2.0 percent of the crust-enhancement component.
13. An aroma-enhancement component suitable for use in cereal-based products which are to be cooked under low temperature and high moisture conditions, said aroma-enhancement component comprising flavorants and aroma components microencapsulated in a hard fat having a melting point of about 100 to about 180 F., wherein the aroma-enhancement component is a dry, free flowing powder have an average particle size of less than about 1000 microns, and wherein the aroma-enhancement component, when incorporated into cereal-based products, will release the flavorants and aroma components when the cereal-based products are cooked under low temperature and high moisture conditions to provide an aroma comparable to freshly baked goods.
14. The aroma-enhancement component of claim 13, wherein the average particle size of the aroma-enhancing component is about 250 to about 1000 microns.
15. The aroma-enhancement component of claim 14, wherein the average particle size of the aroma-enhancing component is about 300 to about 600 microns.
16. The aroma-enhancement component of claim 13, wherein the aroma-enhancing component comprises about 10 to about 70 percent flavorants or aroma components.
17. The aroma-enhancement component of claim 16, wherein aroma-enhancing component comprises about 30 to about 40 percent flavorants or aroma components.
18. A crust-enhancement component suitable for use in cereal-based products which are to be cooked under low temperature and high moisture conditions, said crust-enhancement system comprising a dry mixture containing about 5 to about 50 percent potato flakes, about 10 to about 40 percent hydrophobic starch, about 5 to about 50 percent crust flavorants, about 10 to about 40 percent colorants, and about 0.2 to about 2 percent anti-caking agent, wherein the crust-enhancement component when topically applied to cereal-based products and when cooked under low temperature and high moisture conditions provides appearance, texture, and flavor comparable to freshly baked goods.
19. The crust-enhancement component of claims 18, wherein the crust-enhancement component comprises about 25 to about 35 percent potato flakes, about 20 to about 25 percent hydrophobic starch, about 25 to about 35 percent crust flavorants, about 10 to about 20 percent colorants, and about 0.2 to about 1 percent anti-caking agent.
20. A method for preparing a cereal-based product which can be cooked under low temperature and high moisture conditions to provide a cooked product having the aroma and appearance of freshly-baked goods, said method comprising
(1) providing a cereal-based dough;
(2) blending an aroma-enhancement component throughout the cereal-based dough;
(3) shaping the cereal-based dough containing the aroma-enhancement component into a desired shape; and
(4) applying a crust-enhancement component to at least a portion of the exterior surface of the shaped cereal-based dough to provide the cereal-based product;
wherein the aroma-enhancement component is an essentially dry powder containing flavorants or aroma components microencapsulated in a hard fat having a melting point of about 100 to about 180 F.; wherein the crust-enhancement component comprises about 5 to about 50 percent potato flakes, about 10 to about 40 percent hydrophobic starch, about 5 to about 50 percent crust flavorants, about 10 to about 40 percent colorants, and about 0.2 to about 2 percent anti-caking agent, and wherein the cereal-based product, when cooked under low temperature and high moisture conditions, provides the cooked product having the aroma and appearance of freshly-baked goods.
21. The method of claim 20, wherein the aroma-enhancement component has an average particle size of less than about 1000 microns.
22. The method of claim 21, wherein the aroma-enhancement component has an average particle size of about 250 to about 1000 microns.
23. The method of claim 22, wherein the aroma-enhancement component has an average particle size of about 300 to about 600 microns.
24. The method of claim 20, wherein the aroma-enhancing component comprises about 10 to about 70 percent flavorants or aroma components.
25. The method of claim 24, wherein aroma-enhancing component comprises about 30 to about 40 percent flavorants or aroma components.
26. The method of claim 20, wherein the said crust-enhancement component comprises about 25 to about 35 percent potato flakes, about 20 to about 25 percent hydrophobic starch, about 25 to about 35 percent crust flavorants, about 10 to about 20 percent colorants, and about 0.2 to about 1 percent anti-caking agent.
27. The method of claim 22, wherein the crust-enhancement component comprises about 25 to about 35 percent potato flakes, about 20 to about 25 percent hydrophobic starch, about 25 to about 35 percent crust flavorants, about 10 to about 20 percent colorants, and about 0.2 to about 1 percent anti-caking agent.
28. The method of claim 20, wherein the cereal-based product comp rises about 0.1 to about 0.5 percent of the aroma-enhancement component and about 0.5 to about 2.5 percent of the crust-enhancement component.
29. The method of claim 28, wherein the cereal-based product comprises about 0.15 to about 0.25 percent of the aroma-enhancement component and about 1.0 to about 2.0 percent of the crust-enhancement component.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
What is claimed is:
1. A method for publishing hierarchically defined web site comprising the steps of:
identifying links for which hypertext mark-up language pages are to be generated;
generating hypertext mark-up language links for internal links;
generating hypertext mark-up language links for external links; and
generating, for links to a home page, a parent page, child pages, and sibling page links by finding said pages, and generating hypertext mark-up language links to each of said pages.
2. The method of claim 1 wherein said generating hypertext mark-up language links to each of said pages comprises providing a uniform resource locator for each of said pages.
3. The method of claim 1 wherein said generating hypertext mark-up language links to each of said pages comprises providing buttons with names of each of said pages.
4. The method of claim 1 wherein said generating hypertext mark-up language links to each of said pages comprises, for said sibling pages, generating a hypertext mark-up language link to a next sibling page.
5. The method of claim 1 wherein said generating hypertext mark-up language links to each of said pages comprises, for said sibling pages, generating a hypertext mark-up language link to a previous sibling page.
6. The method of claim 1 wherein said generating hypertext mark-up language links to each of said pages comprises generating a hypertext mark-up link up in said hierarchy for said parent page.
7. The method of claim 1 wherein said generating hypertext mark-up language links to each of said pages comprises generating a hypertext mark-up link down said hierarchy for said child page.
8. A system for publishing hierarchically defined web site comprising the steps of:
means for identifying links for which hypertext mark-up language pages are to be generated;
means for generating hypertext mark-up language links for internal links;
means for generating hypertext mark-up language links for external link;
means for finding a parent page, child pages and sibling pages for a home page; and
generating hypertext mark-up language links to each of said pages.
9. The system of claim 8 wherein said means for generating hypertext mark-up language links to each of said pages comprises means for providing a uniform resource locator for each of said pages.
10. The system of claim 8 wherein said means for generating hypertext mark-up language links to each of said pages comprises means for providing buttons with names of each of said pages.
11. The system of claim 8 wherein said means generating hypertext mark-up language links to each of said pages comprises means for generating a hypertext mark-up language link from a first sibling page to a next sibling page.
12. The system of claim 8 wherein said means for generating hypertext mark-up language links to each of said pages comprises means for generating a hypertext mark-up language link form a first sibling page to a previous sibling page.
13. The system of claim 8 wherein said means for generating hypertext mark-up language links to each of said pages comprises means for generating a hypertext mark-up link up in said hierarchy to said parent page.
14. The system of claim 8 wherein said means for generating hypertext mark-up language links to each of said pages comprises generating a hypertext mark-up link down said hierarchy to said child page from said parent page.
15. A method for publishing a hierarchically defined web site comprising the steps of:
traversing a hierarchical tree of a web site;
building multiple hypertext mark-up language pages for each stacked page, comprising the steps of:
creating an initial multiple hypertext mark-up language for a data page of said stacked page;
creating a multiple hypertext mark-up language table for a body of said data page;
creating a final hypertext mark-up language page for said data page;
repeating, said creating an initial hypertext mark-up language and said creating a hypertext mark-up language table, for each of said data pages in said stacked page; and
building a hypertext mark-up language page for each normal page, comprising the steps of:
creating an initial hypertext mark-up language for said normal page;
creating a hypertext mark-up language-table for a body of said normal page;
creating a final hypertext mark-up language page for said normal page.
16. The method of claim 15 wherein said building a hypertext mark-up language page for each of said stacked pages further comprises the step of:
creating a hypertext mark-up language-table for a header of each of said data pages.
17. The method of claim 15 wherein said building a hypertext mark-up language page for each of said stacked pages further comprises the step of:
creating a hypertext mark-up language table for a footer of each of said data pages.
18. The method of claim 15 wherein said building a hypertext mark-up language page for each of said normal pages further comprises the step of:
creating a hypertext mark-up language table for a header of said normal page.
19. The method of claim 15 wherein said building a multiple hypertext mark-up language page for each of said normal pages further comprises the step of:
creating a hypertext mark-up language table for a footer for of said normal page.