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31. 发明专利

CA2334389A1 MULTI-COLORED AERATED CONFECTIONERY PRODUCTS AND PROCESSES FOR MAKING 未知
公开(公告)号：CA2334389A1
公开(公告)日：1999-12-23
申请号：CA2334389
申请日：1999-05-25
申请人： GEN MILLS INC
发明人： VAN LENGERICH BERNHARD , ZIETLOW PHILIP K , STINSON JAMES L
IPC分类号： A23G3/00 , A23G3/20 , A23G3/44 , A23G3/52 , A23G3/54
摘要： A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a col or is added to the second portion or batch to provide a second color. Each of t he first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion . A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5 % moisture content. The process may accommodate two, three, four or more different colors. Multicolored marbits (4-6/g) having disproportionate multiple colored phases can be prepared. The marbits can be consumed as novelty confections or can b e added to ready-to-eat breakfast cereals.

32. 发明专利

CA767924A CUTTING APPARATUS 未知
公开(公告)号：CA767924A
公开(公告)日：1967-09-26
申请号：CA767924D
申请人： GEN MILLS INC
发明人： BALL MURRAY E , MCKOWN WILLIAM L , ZIETLOW PHILIP K

33. 发明专利

AU2016209371A1 Method and system for producing gluten-free oats 未知
公开(公告)号：AU2016209371A1
公开(公告)日：2017-06-29
申请号：AU2016209371
申请日：2016-01-20
申请人： GEN MILLS INC
发明人： WINDERL DANIEL J , ARLINGHAUS MARK E , ZIETLOW PHILIP K
IPC分类号： A23L7/00
摘要： A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

34. 发明专利

AU2013240099A1 No bake granola product and methods of preparation 未知
公开(公告)号：AU2013240099A1
公开(公告)日：2014-10-02
申请号：AU2013240099
申请日：2013-03-20
申请人： GEN MILLS INC
发明人： ROBIE STEVEN C , ZIETLOW PHILIP K , JOHNSON JEREMY
IPC分类号： A23B4/06 , A23L1/00 , A23L1/164 , A23L7/10 , A23L11/00 , A47J39/00
摘要： The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.

35. 发明专利

AU2001294791B2 Gel products forming system and methods of preparation 未知
公开(公告)号：AU2001294791B2
公开(公告)日：2006-08-03
申请号：AU2001294791
申请日：2001-09-25
申请人： GEN MILLS INC
发明人： ROY SOUMYA , STINSON JAMES L , FLICKINGER GREGORY , LENGERICH BERNHARD VAN , ZIETLOW PHILIP K
IPC分类号： A23G3/02 , A23G3/00 , A23G3/42 , A23G3/48
摘要： Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

36. 发明专利

CA2705567A1 GEL PRODUCTS FORMING SYSTEM AND METHODS OF PREPARATION 未知
公开(公告)号：CA2705567A1
公开(公告)日：2002-04-04
申请号：CA2705567
申请日：2001-09-25
申请人： GEN MILLS INC
发明人： FLICKINGER GREGORY , ZIETLOW PHILIP K , STINSON JAMES L , VAN LENGERICH BERNHARD , ROY SOUMYA
IPC分类号： A23G3/42 , A23G3/00 , A23G3/02 , A23G3/48 , A23G3/54
摘要： Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

37. 发明专利

AU4652500A Appearance modified aerated confection and method of preparation 未知
公开(公告)号：AU4652500A
公开(公告)日：2000-11-10
申请号：AU4652500
申请日：2000-04-19
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , FRANSSELL DEAN , GANESAN S GANESH , LANGENFELD MATHEW F , PALKERT PHILIP E , STINSON JAMES L , LENGERICH BERNHARD VAN
IPC分类号： A23G3/00 , A23G3/20 , A23G3/26 , A23G3/28 , A23G3/50 , A23G3/52 , A23G3/54
摘要： Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion of the external surface has a distinguishing feature differing from the body in color, texture or structure. Preparation methods are disclosed directed to a mass of aerated confection pieces having at least one colored portion and having an external surface; applying a substance, at least a fraction of which has a second color, to adhere to the external surface and to define sticky aerated confection pieces; and, forming the sticky aerated confection pieces into finished non-sticky coated pieces, The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

38. 发明专利

CA2370529A1 QUICKLY DISSOLVING AERATED CONFECTION AND METHOD OF PREPARATION 未知
公开(公告)号：CA2370529A1
公开(公告)日：2000-11-02
申请号：CA2370529
申请日：2000-04-19
申请人： GEN MILLS INC
发明人： AJAO DIRAN , ZIETLOW PHILIP K , HELSER MICHAEL A
IPC分类号： A23G3/00 , A23G3/36 , A23G3/44 , A23G3/46 , A23G3/48 , A23G3/52 , A23G3/54
摘要： Disclosed are aerated confections in dried aerated confections that dissolve quickly in water or in a dairy beverage. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces having a ranging from about 0.1 to 5g each. The compositions can be combined with slowly dissolving aerated confectionary compositions to provide composite products having novelty appeal. Preparatio n methods are disclosed comprising: (A). providing a first steam of first aerated confection composition having one portion fabricated from a quickly dissolving aerated confection composition having a moisture content of about 8% to about 25%; a density of about 0.1 to about 1.0 g/cc; a temperature of about 70 to 180~F; and, (B). providing a second steam of a second aerated confection composition fabricated from a slowly dissolving aerated confectio n composition having: a moisture content of about 8% to about 25%; a density o f about 0.1 to about 1.0 g/cc; a temperature of about 70 to 180~F; and (C). co - .extruding the first steam and second steam under pressure in an extruder without substantial intermingling of the extrusion steam to form a combined steam; (D). severing the combined steam into pieces; and (E). drying the aerated confection pieces to a moisture content of about 1% to 6% to form dried aerated confections having a first quickly dissolving portion and that dissolve in second slowly dissolving portion. The confectionary food product s find particular suitability for use as ingredients for children's RTE cereal s.

39. 发明专利

CA2328215A1 AERATED CONFECTIONERY PRODUCT AND METHOD OF PREPARATION 未知
公开(公告)号：CA2328215A1
公开(公告)日：2000-09-14
申请号：CA2328215
申请日：2000-01-31
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , WILSON GERALD L , HELSER MICHAEL A , VAN LENGERICH BERNHARD , LANGENFELD MATHEW F , REISHUS TERRY G , STINSON JAMES L
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/36 , A23G3/44 , A23G3/52 , A23G3/54 , A23L1/304 , A23L1/308
摘要： Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98 % of a saccharide component; about 0.5 to 30 % of a structuring agent; about 1 to 30 % moisture; about 0.01 % to 15 % of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98 % of a saccharide component; about 1 to 30 % moisture; and, about 1 to 30 % (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.01 % to 45 % of a dry particulate having a particle size distribution such that 90 % have a particle size of less than 400 .mu.m to form a liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 1.0 g/cc; and extruding the aerated foam at a temperature of about 105 to 150 ~F to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and, drying the pieces to a moisture content of about 1 to 5 % to form dried aerated confection pieces. Dried calcium fortified aerated marshmallow food products find particular suitability for use as ingredients for children's RTE cereals.

40. 发明专利

AU4098999A Dried marshmallow and methods of preparation 未知
公开(公告)号：AU4098999A
公开(公告)日：1999-12-30
申请号：AU4098999
申请日：1999-05-25
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , WILSON GERALD L , HELSER MICHAEL A
IPC分类号： A23G3/00 , A23G3/52 , A23G7/02

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