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51. 发明申请

WO0221936A3 BLEACHED BRAN AND BRAN PRODUCTS AND METHODS OF PREPARATION 审中-公开
标题翻译：漂白布朗和布朗产品和制备方法
公开(公告)号：WO0221936A3
公开(公告)日：2002-06-27
申请号：PCT/US0129076
申请日：2001-09-17
申请人： GEN MILLS INC , MONSALVE-GONZALEZ ADELMO , METZGER LLOYD E , PRAKASH ARUNA , VALANJU MAYUR , ROUFS JOHN G
发明人： MONSALVE-GONZALEZ ADELMO , METZGER LLOYD E , PRAKASH ARUNA , VALANJU MAYUR , ROUFS JOHN G
IPC分类号： A21D2/04 , A23L5/49 , A23L7/10 , A23L1/10 , A23L1/277 , A23L1/308
CPC分类号： A21D2/04 , A23L5/49 , A23L7/115
摘要： A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an "L" value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.
摘要翻译：一种漂白麸皮的方法，包括用过氧化氢溶液处理麸皮以产生具有较少天然风味成分的增白麸皮。在一个实施方案中，公开了适用于与全麦面粉混合以产生具有至少约75的亨特级“L”值的白色全麦面粉的漂白麸产品。在一个实施方案中，清洁的糠用螯合剂溶液处理以去除或失活过渡金属。此后，在碱性化合物存在下暴露于氧化剂物质如过氧化氢，臭氧等产生漂白的麸皮，其可以被洗涤和干燥以用于产品如面粉，意大利面食等。

52. 发明申请

WO0205658A2 GEL PRODUCTS WITH CARRAGEENAN AND METHODS OF PREPARATION 审中-公开
标题翻译：使用卡罗来尼亚的凝胶产品及其制备方法
公开(公告)号：WO0205658A2
公开(公告)日：2002-01-24
申请号：PCT/US0118141
申请日：2001-06-05
申请人： GEN MILLS INC , ROY SOUMYA , RYAN ANN L
发明人： ROY SOUMYA , RYAN ANN L
IPC分类号： A23G3/00 , A23G3/02 , A23G3/42 , A23G3/48 , A23L21/10 , A23L21/15 , A23L29/231 , A23L29/256 , A23L1/0532 , A23L1/0524 , A23L1/06
CPC分类号： A23G3/48 , A23G3/0268 , A23G3/42 , A23L21/10 , A23L21/15 , A23L29/231 , A23L29/256 , A23V2002/00 , A23V2250/50722 , A23V2250/50364 , A23V2250/5118 , A23V2250/1578
摘要： Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85 % by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm ; C) about 10 % to 20 % moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130 DEG F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.
摘要翻译：改进的中等水分甜味凝胶食品组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝体系以提供约1-8kg / cm 2的凝胶强度; C）约10％至20％的水分。胶凝体系包含高甲氧基果胶和κ卡拉胶。胶凝系统允许高固体含量，但是当保持在130°F以上时具有低粘度。还公开了制备这种胶凝产物的方法，包括形成热流体高固体可凝胶浆料，将热流体可凝胶化的浆料形成片状物如通过淀粉成型和固化形成约1至5g的片状胶凝食品。由于高固体浓度，固化步骤的持续时间大大降低。

53. 发明申请

WO0136277A3 PACKAGE INCLUDING A SEPARATELY FORMED PREMIUM TRAY 审中-公开
标题翻译：包装包括独立形式的高级纸盘
公开(公告)号：WO0136277A3
公开(公告)日：2002-01-24
申请号：PCT/US0029202
申请日：2000-10-18
申请人： GEN MILLS INC , STREHLOW DAVID
发明人： STREHLOW DAVID
IPC分类号： B65D5/42 , B65D25/20 , B65D5/52 , B65D77/24
CPC分类号： B65D5/4233 , B65D25/205 , Y10S206/831
摘要： A package (10) is disclosed including a tray (22) having an annular flange (34) extending from the open end (26) of a basket (24) receiving a promotional device (38). The open end (26) of the basket (24) is closed by a clear membrane label (32) extending thereover and onto the flange (34) to seal the promotional device (38) in the basket (24). The flange (34) includes a tab extension (37) and the clear membrane label (32) includes a pull tab (33) which is not secured to the tray (22). The basket (24) is inserted into an opening (20) formed in a panel (14) of a carton (12) until the flange (34) abuts with the panel (14) around the opening (20). A second label (36) is secured over the tray (22) and to the panel (14) around the flange (34) to attach the tray (22) to the carton (12). In a first form, the second label (36) has adhesive at least around the periphery thereof for adhering to the panel (14) outside the tray (22). In an alternate form, the second label (36) is in the form of a film shrink wrapped around the carton (12) and extending over the tray (22).
摘要翻译：公开了一种包装（10），包括具有从接收促销装置（38）的篮子（24）的开口端（26）延伸的环形凸缘（34）的托盘（22）。筐（24）的开口端（26）由在其上延伸到凸缘（34）上的透明膜标签（32）封闭，以密封篮子（24）中的促销装置（38）。凸缘（34）包括凸片延伸部（37），透明膜标签（32）包括未固定在托盘（22）上的拉片（33）。筐（24）插入到形成在纸板（12）的面板（14）中的开口（20）中，直到凸缘（34）围绕开口（20）与面板（14）邻接。第二标签（36）被固定在托盘（22）上并且围绕凸缘（34）固定到面板（14）上，以将托盘（22）附接到纸箱（12）。在第一形式中，第二标签（36）至少在其周围具有粘合剂，用于粘附到托盘（22）外部的面板（14）。在另一种形式中，第二标签（36）是卷绕在纸箱（12）周围并在盘（22）上延伸的薄膜收缩的形式。

54. 发明申请

WO0176388A8 EXTRUDED SNACK PRODUCT 审中-公开
标题翻译：挤出的SNACK产品
公开(公告)号：WO0176388A8
公开(公告)日：2002-01-03
申请号：PCT/US0109324
申请日：2001-03-20
申请人： GEN MILLS INC , BORNHORST WILLIAM C , CHEN ROGER X , MANUEL BILL , ROBIE STEVEN C , SCHER NICLAS M , STEIN STEVEN A , KUFFEL RICHARD A
发明人： BORNHORST WILLIAM C , CHEN ROGER X , MANUEL BILL , ROBIE STEVEN C , SCHER NICLAS M , STEIN STEVEN A , KUFFEL RICHARD A
IPC分类号： A23L1/164 , A23L1/18
CPC分类号： A23L7/165 , A23L7/122 , A23L7/135
摘要： Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18 %, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers. The present method can utilize less expensive and specialized equipment, can be practiced as a continuous process rather than batch or semi-continuous, and are more economic.
摘要翻译：从煮熟的谷物面团（尤其是玉米）制备膨化的零食产品的方法包括深层脂肪油煎的聚碳酸酯形状的小球或半成品。制备这种小吃产品的方法包括用温水切割粒度为0.5至2.5mm的切粒颗粒的浸渍步骤，其含水量至少为18％，烹饪短暂停留时间以形成熟的谷物面团，例如双螺杆挤出机，第二长停留时间烹调步骤，将熟化的谷物生面团挤出成挤出物绳索，同时冷却挤出物绳索回火，形成丸粒，干燥颗粒，膨化以形成成品零食，例如通过深层油炸。本发明方法提供了在批量炊具中通过传统的低剪切延长的谷物烹饪制备的那些相当的质地和饮食质量的完成的膨化片。本方法可以利用较便宜和专门的设备，可以作为连续过程而不是批次或半连续地实现，并且更经济。

55. 发明申请

WO0078163A2 FOOD DISTRIBUTION, PREPARATION AND CONSUMPTION SYSTEM 审中-公开
标题翻译：食品分销，制备和消费系统
公开(公告)号：WO0078163A2
公开(公告)日：2000-12-28
申请号：PCT/US0016678
申请日：2000-06-16
申请人： GEN MILLS INC , LENGERICH BERNHARD VAN , BRUNDT WILLIAM VAN , BOREK JAMES R , EVENSON KEITH A , JARL THOMAS M
发明人： VAN LENGERICH BERNHARD , VAN BRUNDT WILLIAM , BOREK JAMES R , EVENSON KEITH A , JARL THOMAS M
IPC分类号： A23L1/164 , A23L1/18 , A23L1/00
CPC分类号： A23L7/165 , A23L7/13 , A23L7/135
摘要： A system and method for distributing, preparing and consuming puffable half-products is disclosed. Puffable half-products can be expanded or puffed to produce cereals, cereal-based snacks and beverages through exposure to a suitable energy source. The half-products can be shipped through various channels of trade in bulk quantities or consumer-sized packages to an intermediary or directly to the end user. These dense pieces or pellets are not fragile and have a virtually unlimited shelf life. Furthermore, unlike conventional foods that have already been puffed long before reaching the consumer, these puffable food products can be puffed shortly before consumption. As a result, the consumer is now able, for the first time, to enjoy the full flavor and crispness of finished cereals, snacks and beverages while still "freshly puffed" and, in certain variations, while still warm and aromatic from finish preparation. By providing consumers with access to these half-products and means to puff them, and a variety of toppings and additives, every serving of cereal, cereal-based snack and beverage can now be customized to suit a particular end user's tastes and/or dietary needs.
摘要翻译：公开了一种用于分配，准备和消费可膨胀的半成品的系统和方法。可膨胀的半成品可以膨胀或膨化，通过暴露于合适的能源来生产谷物，谷物小吃和饮料。这些半成品可以通过批量或消费者尺寸包装的各种贸易渠道运送到中间商或直接向最终用户运送。这些致密的碎片或颗粒不易碎，具有几乎无限的保质期。此外，与已经在消费者之前已经膨化的常规食品不同，这些可膨胀的食品可以在消费之前不久膨胀。因此，消费者现在首次可以享受成品谷物，零食和饮料的全面风味和脆性，同时仍然“新鲜膨化”，并且在某些变化中，在完成准备的同时仍然是温暖和芳香的。通过向消费者提供这些半成品的获取方式和各种各样的浇头和添加剂，谷物，谷物零食和饮料的每一份都可以定制，以适应特定的最终用户的口味和/或饮食需要。

56. 发明申请

WO0021504A8 ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES 审中-公开
标题翻译：敏感液体成分在基质中的封闭获得离散稳定粒子
公开(公告)号：WO0021504A8
公开(公告)日：2000-06-22
申请号：PCT/US9920905
申请日：1999-10-06
申请人： GEN MILLS INC , LENGERICH BERNHARD H VAN
发明人： VAN LENGERICH BERNHARD H
IPC分类号： A23L1/28 , A01N25/26 , A21D13/00 , A21D13/08 , A23L1/00 , A23L1/03 , A23L1/164 , A23L1/187 , A23L1/22 , A23L1/30 , A23P1/02 , A23P1/04 , A61J3/06 , A61K9/00 , A61K47/32 , A61K47/34 , A61K47/36 , A61K47/38 , A61K47/42 , A61K47/44 , A61K47/46 , C09B67/08 , C12N1/00 , A61K9/10
CPC分类号： A23L27/72 , A21D13/28 , A23C2220/204 , A23L7/135 , A23L9/10 , A23L29/065 , A23P10/25 , A23P10/30 , A61K9/0056
摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.
摘要翻译：含有溶解或分散在液体增塑剂中的活性敏感包封剂（例如活微生物或酶）的液体包封剂组分与可塑性基质材料混合。基质材料可通过液体增塑剂塑化，并且活性密封剂的封装在低温和低剪切条件下完成。活性组分被封装和/或嵌入可塑化基体组分或材料中以连续过程产生不连续的固体颗粒。液体密封剂组分的液体含量提供基本上全部或完全全部增塑基质组分所需的液体增塑剂，以获得可成形的，可挤出的，可切割的，混合物或面团。在挤出之前除去液体增塑剂不需要调节混合物的可成形性的粘度。从矩阵中释放有源组件可能会随着时间的推移而被延迟或控制，以便在需要执行其预期功能的时间和地点交付有源组件。包含包封和/或嵌入组分的控制释放的不连续的固体颗粒，如热敏或易于氧化的药学，生物学或营养学活性组分连续生产而基本上不破坏基质材料或包封剂。

57. 发明申请

WO9965321A3 MULTI-COLORED AERATED CONFECTIONERY PRODUCTS AND PROCESSES FOR MAKING 审中-公开
标题翻译：多色合成产品和制造工艺
公开(公告)号：WO9965321A3
公开(公告)日：2000-03-16
申请号：PCT/US9911563
申请日：1999-05-25
申请人： GEN MILLS INC , ZIETLOW PHILIP K , LENGERICH BERNHARD VAN , STINSON JAMES L
发明人： ZIETLOW PHILIP K , VAN LENGERICH BERNHARD , STINSON JAMES L
IPC分类号： A23G3/00 , A23G3/20 , A23G3/44 , A23G3/52 , A23G3/54
CPC分类号： A23G3/44 , A23G3/2015 , A23G3/2069 , 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 color is added to the second portion or batch to provide a second color. Each of the 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 be added to ready-to-eat breakfast cereals.
摘要翻译：制造多种颜色的充气糖果产品的方法包括作为第一步骤制备水，糖和明胶的浆料。浆料分成至少第一部分或第二部分或具有确定颜色的批次以提供第二种颜色。将颜色的染料或着色剂加入到第二部分或批料中以提供第二种颜色。然后将第一和第二批次中的每一个单独充气以形成具有基本上相同的密度和流变性质的第一和第二颜色的第一和第二充气流。在第一和第二部分通气之后，将第一和第二着色流进料到挤出模具歧管，在挤出模具歧管中以不成比例的量挤出，以形成具有不等比例的第一和第二颜色的多色的绳索。施用淀粉防粘剂，将绳索切成单独的片。然后将各个片干燥至1至5％的水分含量。该过程可以容纳两种，三种，四种或更多种不同的颜色。可以制备具有不成比例的多色相的多彩色马蹄鱼（4-6 / g）。大理石可以作为新鲜的甜食消费，或者可以添加到即食早餐谷物中。

58. 发明专利

JPH0515359A DEVICE AND METHOD FOR PRODUCING FOOD PIECES OF DOUBLE STRUCTURE 失效
公开(公告)号：JPH0515359A
公开(公告)日：1993-01-26
申请号：JP36079991
申请日：1991-12-10
申请人： GEN MILLS INC
发明人： JIYON EMU DABOUITSUKU , KAARU TEII ARURITSUKU , MAIKERU EE NEMIROOU
IPC分类号： A23P1/08 , A21C11/00 , A23P1/10 , B29C47/06 , B29C47/10
摘要： PURPOSE: To obtain a food piece of a desired form by packing a food material in a mold formed between rotating circuit plates and separating the circular plates from each other at another rotation-moved position to drop the food piece. CONSTITUTION: A mold cavity 20 is formed between mold plates 22 and 24 to move the cavity 20 by the rotation of the plate 22 and 24. The plates 22 and 24 are made into an abutting state to pack food material in the cavity and the plates 22 and 24 are made into a separated state at another rotated position to drop the food piece to take out.

59. 发明专利

JPH0262208B2 失效
公开(公告)号：JPH0262208B2
公开(公告)日：1990-12-25
申请号：JP7131380
申请日：1980-05-28
申请人： GEN MILLS INC
发明人： RARII HYUUSUTON , KURIFUTON EICHI MORISON , GUREN RASUMUUSEN , TAKUZOO TSUCHA
IPC分类号： A22C25/20 , B26D1/06 , B26D1/10 , B26D3/20 , B26D3/24 , B26D5/14

60. 发明专利

JPH029346A DUAL TEXTURE FOOD EXCELLENT IN STABILITY 失效
公开(公告)号：JPH029346A
公开(公告)日：1990-01-12
申请号：JP6397889
申请日：1989-03-17
申请人： GEN MILLS INC
发明人： JIEEMUSU II RANGURAA
IPC分类号： A23G3/00 , A23D7/00 , A23G3/34 , A23L19/00 , A23L21/12 , A23L21/18 , A23P1/08
摘要： PURPOSE: To obtain a fruit snack excellent in shelf stability by combining a solid part having a hard texture with a fluid part having a soft texture made of a water-in-oil emulsion. CONSTITUTION: This food having a dual texture, especially a fruit snack consists of a hard solid shell part and a fluid part having a soft texture made of a water-in-oil emulsion. The shell part has a water activity of 0.5-0.8, preferably 0.60-0.75 and consists essentially of hydrophilic colloid, a solid component of a fruit, a nutritious carbohydrate sweetener, a shortening emulsifier and a flavor. The emulsion consists of a water-soluble solid component enough to obtain an aq. phase having a water activity of 0.4-0.8, preferably about 0.6, e.g. 50-92wt.% continuous aq. phase made of concd. fruit juice, an emulsifier and 8-50% continuous oil phase made of edible oil having

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