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1. 发明申请

WO2005091918A2 DRY MIX COMPOSITIONS AND METHOD FOR MAKING AND UTILIZING THE SAME HAVING AN ENHANCED ANTI-MICROBIAL SHELF LIFE 审中-公开
标题翻译：干混合组合物及其制备和使用具有增强抗微生物储存寿命的方法
公开(公告)号：WO2005091918A2
公开(公告)日：2005-10-06
申请号：PCT/US2005006618
申请日：2005-03-02
申请人： GEN MILLS INC , ROY SOUMYA , SHIMEK LAUREN , WEBER JEAN L , BAIRD ONDINE
发明人： ROY SOUMYA , SHIMEK LAUREN , WEBER JEAN L , BAIRD ONDINE
IPC分类号： A21D10/00
CPC分类号： A21D10/005 , A21D2/145 , A21D10/04 , A21D13/60
摘要： A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and mixtures thereof. A method of preparing bakery products having a shelf life enhancing composition are also described.
摘要翻译：一种食品组合物，其包含用于生产具有延长的无酵母和无霉菌保存期至少21天的烘焙产品的干混合物。干燥混合物包含约0.01％至约1.0％的包封酸如柠檬酸，富马酸，乳酸，苹果酸，磷酸，酸式硫酸钠及其混合物。还描述了一种制备具有保质期提高组合物的面包店产品的方法。

2. 发明申请

WO0226048A3 GEL PRODUCTS FORMING SYSTEM AND METHODS OF PREPARATION 审中-公开
标题翻译：凝胶产品成型系统及其制备方法
公开(公告)号：WO0226048A3
公开(公告)日：2002-06-27
申请号：PCT/US0130228
申请日：2001-09-25
申请人： GEN MILLS INC , FLICKINGER GREGORY , ZIETLOW PHILIP K , STINSON JAMES L , VAN LENGERICH BERNHARD , ROY SOUMYA
发明人： FLICKINGER GREGORY , ZIETLOW PHILIP K , STINSON JAMES L , VAN LENGERICH BERNHARD , ROY SOUMYA
IPC分类号： A23G3/00 , A23G3/02 , A23G3/42 , A23G3/48
CPC分类号： A23G3/48 , A23G3/0268 , A23G3/0273 , A23G3/0284 , A23G3/42
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 depositining 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.
摘要翻译：制备胶凝干燥甜味产品的方法包括以下步骤：提供接近完成％固体的热流体可胶凝基础共混物，并将流体可胶凝基础共混物沉积到成型腔中。本发明的方法还可以包括以下步骤：快速固化基础共混物以形成凝胶状的片; 并且将胶凝形状的片与成形腔分离以形成数量的成形片。在加入其他湿和干成分之前，通过完全水合任何凝胶水胶体，可以在几乎完成的固体含量下沉积可凝胶的基础共混物。

3. 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。

4. 发明专利

CA2416638C GEL PRODUCTS FORMING SYSTEM AND METHODS OF PREPARATION 未知
公开(公告)号：CA2416638C
公开(公告)日：2011-01-04
申请号：CA2416638
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： A23G3/02 , 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 depositining 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.

5. 发明专利

CA2415956C GEL PRODUCTS WITH CARRAGEENAN AND METHODS OF PREPARATION 未知
公开(公告)号：CA2415956C
公开(公告)日：2010-11-02
申请号：CA2415956
申请日：2001-06-05
申请人： GEN MILLS INC
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
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/cm2; 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 ~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.

6. 发明专利

AR054565A1 COMPOSICIONES DE MASA PARA ARTICULOS HORNEADOS DE DURABILIDAD EXTENDIDA 未知
公开(公告)号：AR054565A1
公开(公告)日：2007-06-27
申请号：ARP060103078
申请日：2006-07-18
申请人： GEN MILLS INC
发明人： ROY SOUMYA , WEBER JEAN L , RAY MADONNA M
IPC分类号： A21D8/02
摘要： Una composicion de masa desarrollada que comprende L-cisteína encapsulada. Dicha composicion comprende dos o más agentes de extension de la durabilidad seleccionados de: (i) un agente de control de la humedad seleccionado de un almidon hidrogenado hidrolizado o un hidrocoloide no gelificante; (ii) un plastificador seleccionado de un monoglicérido prehidratado o una grasa laminada; y (iii) harina artificial. Dicha composicion en donde el agente de control de la humedad seleccionado de fructosa o hidroxi propil metil celulosa, o un hidrocoloide no gelificante que comprende maltodextrina o hidroxi propil metil celulosa. Composicion de masa subdesarrollada que comprende un alginato de propilenglicol prehidratado o albumina; y un agente de control de la humedad. Bollo de canela que comprende la composicion de masa desarrollada, en donde el bollo de canela compende una sustancia grasosa de canela que comprende metil celulosa o hidroxi propil metil celulosa. Sustancia grasosa o relleno que es resistente al hervor durante el horneado que comprende una especia o saborizante; por lo menos una de metil celulosa o hidroxi propil metil celulosa; carragenina; y xantano.

7. 发明专利

HK1040040A1 Food item and its fabricating methods. 未知
公开(公告)号：HK1040040A1
公开(公告)日：2002-05-24
申请号：HK02101763
申请日：2002-03-07
申请人： GEN MILLS INC
发明人： GORDON DANIEL L , NORDLING PAUL D , ROY SOUMYA
IPC分类号： A23L1/00 , A23L27/00 , A23P1/08 , A23L , A23P
摘要： Topical applications are provided to the support material (16) before the deposit of the food (14) thereon or to the food (14) after the deposit of the food (14) on the support material (16). Thus, although the food (14) is continuously deposited on the support material (16), the characteristics of the food is varied by contact with the topical application. In the preferred form, the topical applications are in the form of flavors, colorants and/or fortification ingredients and especially temperature sensitive ingredients.

8. 发明专利

CA2705567C GEL PRODUCTS FORMING SYSTEM AND METHODS OF PREPARATION 未知
公开(公告)号：CA2705567C
公开(公告)日：2012-01-03
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.

9. 发明专利

DE60129826D1 未知
公开(公告)号：DE60129826D1
公开(公告)日：2007-09-20
申请号：DE60129826
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： A23G3/02 , 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.

10. 发明专利

GB2374790B Labelless, rolled food item and its fabrication 未知
公开(公告)号：GB2374790B
公开(公告)日：2005-04-27
申请号：GB0109973
申请日：2001-04-23
申请人： GEN MILLS INC
发明人： BACHAND GARY S , ROY SOUMYA , TAYLOR JEFFREY A , ZIMMERMANN CRAIG E
IPC分类号： A23G3/00 , A23G3/50 , A23L1/00 , A23P1/08 , B65D57/00
摘要： A method for making a rolled food item 110 comprises the steps of providing a strip of support material 16 and food 14, spraying moisture at least on the edge of food that will constitute the centre of the roll 136, and then rolling the strip into a roll with the support material on the outside of the roll. The food may be a sweetened dehydrated fruit based material, and the support material is preferably silicon parchment paper. The moisture sprayed onto the food is preferably food grade water free of adhesive type additives.

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