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1. 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。

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

WO0053024A9 AERATED CONFECTIONERY PRODUCT AND METHOD OF PREPARATION 审中-公开
标题翻译： AERATED CONFECTIONERY产品及其制备方法
公开(公告)号：WO0053024A9
公开(公告)日：2001-09-13
申请号：PCT/US0002229
申请日：2000-01-31
申请人： GEN MILLS INC , ZIETLOW PHILIP K , LENGERICH BERNHARD VAN , LANGENFELD MATHEW F , REISHUS TERRY G , STINSON JAMES L , HELSER MICHAEL A
发明人： ZIETLOW PHILIP K , VAN LENGERICH BERNHARD , LANGENFELD MATHEW F , REISHUS TERRY G , STINSON JAMES L , HELSER MICHAEL A
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/36 , A23G3/44 , A23G3/52 , A23G3/54 , A23L1/304 , A23L1/308
CPC分类号： A23G3/44 , A23G3/0221 , A23G3/0226 , A23G3/0242 , A23G3/04 , A23G3/362 , A23G3/366 , A23G3/368 , A23G3/52 , A23G3/54 , A23L33/16 , A23L33/21
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 DEG 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.
摘要翻译：公开的是充气食品，特别是棉花糖，具有营养强化成分和改进的制备方法。充气食品包含50至98％的糖组分; 约0.5至30％的结构剂; 约1％至30％的水分; 约0.01％至15％的营养强化成分选自生物活性成分，纤维，微营养素，矿物质及其混合物。充气食品的密度为约0.1至1.0g / cc。制备方法包括以下步骤：A.提供液体糖甜食混合物，其包含：约50至98％的糖组分; 约1％至30％的水分; 和约1至30％（基于干重）泡沫结构剂; B.加入液体甜食混合物约0.01％至45％的粒径分布为90％的干燥颗粒具有小于400μm的粒度以形成液体甜食混合物; 使液体甜食混合物充气以形成密度为约0.1至1.0g / cc的充气甜食泡沫塑料; 并在约105至150°F的温度下挤压充气泡沫以形成充气甜食挤出物; 冷却挤出物以固化糖果以形成设定的充气甜食挤出物; 将设置的充气甜食挤出物成形为片; 并将片干燥至约1至5％的水分含量以形成干燥的充气甜食片。干燥的钙强化充气棉花糖食品特别适合用作儿童RTE谷物的成分。

4. 发明授权

US6436455B2 Multi-colored aerated confectionery products 失效
标题翻译：多色充气糖果产品
公开(公告)号：US6436455B2
公开(公告)日：2002-08-20
申请号：US10717098
申请日：1998-06-15
申请人： GEN MILLS INC
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 , A23L1/27
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：用于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。浆料被分成至少第一和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添加到第二部分或批料中以提供第二颜色。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，以形成具有第一和第二颜色不等比例的多色的绳索。应用淀粉防粘剂，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糖果消费，或者可以添加到即食早餐谷物中。

5. 发明专利

PE14742000A1 UNA CONFITURA AIREADA DE APARIENCIA MODIFICADA Y SU METODO DE PREPARACION 未知
公开(公告)号：PE14742000A1
公开(公告)日：2000-12-18
申请号：PE0003792000
申请日：2000-04-24
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 , VAN LENGERICH BERNHARD
IPC分类号： A23G3/00 , A23G3/20 , A23G3/26 , A23G3/28 , A23G3/50 , A23G3/52 , A23G3/54
CPC分类号： A23G3/50 , A23G3/2076 , A23G3/2092 , A23G3/26 , A23G3/28 , A23G3/52 , A23G3/54
摘要： SE REFIERE A UN PROCESO PARA LA PREPARACION DE CONFITURAS AIREADAS DESHIDRATADAS CON UNA COBERTURA LOCAL, QUE COMPRENDE: I) LA APLICACION LOCAL DE UNA SUBSTANCIA QUE SE ADHIERA A PARTICULAS CONFITADAS AIREADAS QUE TIENEN POR LO MENOS UNA PARTE DE UN PRIMER COLOR Y UN CONTENIDO DE HUMEDAD DE ENTRE 1% Y EL 30%, PARA OBTENER PARTICULAS CONFITADAS AIREADAS ADHERENTES CON UNA SUBSTANCIA ADHERIDA; II) EL PROCESAMIENTO DE LAS PARTICULAS CONFITADAS AIREADAS ADHERENTES PARA FORMAR PARTICULAS CONFITADAS AIREADAS NO ADHERENTES CON UNA SUBSTANCIA ADHERIDA Y UN CONTENIDO DE HUMEDAD ENTRE 1% Y 8%. DONDE LA SUBSTANCIA ADHERENTE COMPRENDE UNA MEZCLA DE: i) PARTICULAS SOLUBLES EN AGUA, TAL COMO TINTAS SOLUBLES; Y, ii) PARTICULAS NO SOLUBLES EN AGUA QUE COMPRENDEN PIGMENTOS LAQUEADOS DE GRADO ALIMENTARIO; SIENDO (i) Y (ii) DE COLORES DIFERENTES ENTRE SI Y POR LO MENOS UNA PARTE DE LAS MISMAS CONTIENE AL MENOS: UN CARBOHIDRATO ENDULZANTE NUTRITIVO, TAL COMO SACAROSA O DEXTROSA, UN COLOIDE HIDROFILICO COLOREADO, ALMIDON COLOREADO, ENTRE OTROS. DONDE LAS PARTICULAS AIREADAS ADQUIEREN ADHERENCIA MEDIANTE LA APLICACION DE CALOR Y HUMEDAD

6. 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.

7. 发明专利

PE20001474A1 UNA CONFITURA AIREADA DE APARIENCIA MODIFICADA Y SU METODO DE PREPARACION 未知
公开(公告)号：PE20001474A1
公开(公告)日：2000-12-18
申请号：PE0003792000
申请日：2000-04-24
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 , VAN LENGERICH BERNHARD
IPC分类号： A23G3/00 , A23G3/20 , A23G3/26 , A23G3/28 , A23G3/50 , A23G3/52 , A23G3/54
摘要： SE REFIERE A UN PROCESO PARA LA PREPARACION DE CONFITURAS AIREADAS DESHIDRATADAS CON UNA COBERTURA LOCAL, QUE COMPRENDE: I) LA APLICACION LOCAL DE UNA SUBSTANCIA QUE SE ADHIERA A PARTICULAS CONFITADAS AIREADAS QUE TIENEN POR LO MENOS UNA PARTE DE UN PRIMER COLOR Y UN CONTENIDO DE HUMEDAD DE ENTRE 1% Y EL 30%, PARA OBTENER PARTICULAS CONFITADAS AIREADAS ADHERENTES CON UNA SUBSTANCIA ADHERIDA; II) EL PROCESAMIENTO DE LAS PARTICULAS CONFITADAS AIREADAS ADHERENTES PARA FORMAR PARTICULAS CONFITADAS AIREADAS NO ADHERENTES CON UNA SUBSTANCIA ADHERIDA Y UN CONTENIDO DE HUMEDAD ENTRE 1% Y 8%. DONDE LA SUBSTANCIA ADHERENTE COMPRENDE UNA MEZCLA DE: i) PARTICULAS SOLUBLES EN AGUA, TAL COMO TINTAS SOLUBLES; Y, ii) PARTICULAS NO SOLUBLES EN AGUA QUE COMPRENDEN PIGMENTOS LAQUEADOS DE GRADO ALIMENTARIO; SIENDO (i) Y (ii) DE COLORES DIFERENTES ENTRE SI Y POR LO MENOS UNA PARTE DE LAS MISMAS CONTIENE AL MENOS: UN CARBOHIDRATO ENDULZANTE NUTRITIVO, TAL COMO SACAROSA O DEXTROSA, UN COLOIDE HIDROFILICO COLOREADO, ALMIDON COLOREADO, ENTRE OTROS. DONDE LAS PARTICULAS AIREADAS ADQUIEREN ADHERENCIA MEDIANTE LA APLICACION DE CALOR Y HUMEDAD

8. 发明专利

AU4010199A Process for preparing an aerated confection 未知
公开(公告)号：AU4010199A
公开(公告)日：1999-12-30
申请号：AU4010199
申请日：1999-05-25
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , LENGERICH BERNHARD VAN , STINSON JAMES L , WILSON GERALD L , LANGENFELD MATHEW F
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/44 , A23G3/52

9. 发明专利

CA2334560C PROCESS FOR PREPARING AN AERATED CONFECTION 未知
公开(公告)号：CA2334560C
公开(公告)日：2009-07-21
申请号：CA2334560
申请日：1999-05-25
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , STINSON JAMES L , VAN LENGERICH BERNHARD , WILSON GERALD L , LANGENFELD MATHEW F
IPC分类号： A23G3/02 , A23G3/00 , A23G3/04 , A23G3/44 , A23G3/52
摘要： Disclosed are improved continuous methods for a continuous method for preparing an aerated confection, especially marshmallows. The present methods comprising the steps of: A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry: 1) a first source of a nutritive carbohydrate sweetener, 2) a second source of a nutritive carbohydrate sweetener in the form of a sugar syrup, 3) sufficient amounts of water to form a sugar syrup slurry having a moisture content of about 20 to 30 %; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup having a moisture content of about 8 to 18 % and a discharge temperature of about 220 to 320 .degree.F (104.5 to 160 .degree.C), wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup having a temperature of about 50 to 185 .degree.F; C. admixing the clear cooled sugar syrup with about 1 to 30 % of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with a dry sugar crystals in an amoun t ranging from 1 to 30 % having a particle size of less than 150 .mu.m to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.4g/cc; and F. extruding the aerated foam at a temperature of about 105 to 150 .degree.F to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extrudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. drying the pieces to a moisture content of about 1 to 5 % to form dried aerated confection pieces.

10. 发明专利

AU2863200A Aerated confectionery product and method of preparation 未知
公开(公告)号：AU2863200A
公开(公告)日：2000-09-28
申请号：AU2863200
申请日：2000-01-31
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , LENGERICH BERNHARD VAN , LANGENFELD MATHEW F , REISHUS TERRY G , STINSON JAMES L , HELSER MICHAEL A
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/36 , A23G3/44 , A23G3/52 , A23G3/54 , A23L1/304 , A23L1/308
摘要： A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature 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. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

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