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Cap'n Crunch : ウィキペディア英語版 | Cap'n Crunch
Cap'n Crunch is a product line of corn and oat breakfast cereals introduced in 1963 and manufactured by Quaker Oats Company, a division of PepsiCo since 2001. The cereal was developed to recall a recipe with brown sugar and butter over rice, and the cereal required innovation of a special baking process as it was one of the first cereals to use an oil coating to deliver its flavoring.〔 ==Product history==
Pamela Low, a flavorist at Arthur D. Little and 1951 graduate of the University of New Hampshire with a microbiology degree,〔 developed the original Cap'n Crunch flavor in 1963 — recalling a recipe of brown sugar and butter her grandmother Luella Low served over rice〔〔Gregg, John P. "Love the Guilty Pleasure of Cap'n Crunch? Thank New London's Pam Low", ''Valley News'', 3 June 2007, p.1. Retrieved on 2007-06-10.〕 at her home in Derry, New Hampshire.〔(【引用サイトリンク】 publisher = LA Times, June 6, 2007 )〕 Before developing the flavor, the cereal already had a marketing plan,〔(【引用サイトリンク】 publisher = University of New Hampshire, )〕 and once having arrived at the flavor coating for Cap'n Crunch, Low described it as giving the cereal a quality she called "want-more-ishness".〔 After her death in 2007, the Boston Globe called Low "the mother of Cap'n Crunch." At Arthur D. Little, Low had also worked on the flavors for Heath,〔 Mounds and Almond Joy candy bars.〔(【引用サイトリンク】 publisher = SlashFood, Huffington Post, Bob Sassone, Jun 9th 2007 )〕 In 1965, the Quaker Oats Company awarded Robert Rountree Reinhart, Sr., the ''Fredus N. Peters Award'' for his leadership in directing the development team of Cap'n Crunch.〔(【引用サイトリンク】 publisher = ThomasUmstattd.com )〕 Reinhart developed a technique in the manufacture of Cap'n Crunch, using oil in its recipe as a flavor delivery mechanism — which initially presented problems in having the cereal bake properly.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Cap'n Crunch」の詳細全文を読む
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