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1. 发明申请

WO0184953A3 COOKED CEREAL DOUGH PRODUCTS FORTIFIED WITH CALCIUM AND METHOD OF PREPARATION 审中-公开
标题翻译：用钙制成的食用谷物产品及其制备方法
公开(公告)号：WO0184953A3
公开(公告)日：2002-03-21
申请号：PCT/US0113067
申请日：2001-04-23
申请人： GEN MILLS INC , BALLMAN DARRYL J , CREEDON SEAN W , GEOFFRION JAMES W , HEDE THOMAS D , LANGENFELD MATHEW F , TRAUTZ JONATHAN E
发明人： BALLMAN DARRYL J , CREEDON SEAN W , GEOFFRION JAMES W , HEDE THOMAS D , LANGENFELD MATHEW F , TRAUTZ JONATHAN E
IPC分类号： A21D2/02 , A21D13/00 , A21D13/08 , A23K1/175 , A23L1/10 , A23L1/304 , A23L1/164 , A23L1/18
CPC分类号： A23L33/165 , A21D2/02 , A21D13/41 , A21D13/80 , A23L7/101 , A23L33/16
摘要： Cooked cereal dough products are provided that are fortified with at least a 0.65 % calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 mu m. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65 % calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium. Preferred are puffed RTE cereal pieces prepared by direct expansion from a twin screw cooker extruder.
摘要翻译：提供熟化的谷类面团产品，其被加强至少0.65％的钙（干重量），其至少大部分由中值粒径为2至15μm的磷酸钙盐供应。干谷物成品例如即食早餐谷物是由煮熟的谷物生面团制成的，其中可以包含甚至轻微的谷物材料，如米和/或玉米（玉米）和少量其他常规谷物成分和磷酸钙。制备这种钙强化熟谷物组合物和干燥谷物成品食品的方法基本上包括：（a）提供钙强化的熟谷物生面团或含有至少0.65％钙（基于干重）的物质，其中至少一部分钙由磷酸钙; （b）将浅色的钙强化谷物面团形成碎片; 和（c）干燥片以形成以高水平的钙强化的目前的水稻成品食品。优选通过从双螺杆炊具挤出机直接膨胀制备的膨化RTE谷物片。

2. 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。

3. 发明专利

MXPA02010876A PRODUCTOS ALIMENTICIOS FORTIFICADOS CON CALCIO Y METODO DE PREPARACION. 未知
公开(公告)号：MXPA02010876A
公开(公告)日：2003-03-12
申请号：MXPA02010876
申请日：2001-04-23
申请人： GEN MILLS INC
发明人： LANGENFELD MATHEW F
IPC分类号： A21D2/02 , A21D13/00 , A21D13/08 , A23K1/175 , A23L1/304 , A23L7/10 , A23L1/10 , A23L1/164 , A23L1/18
摘要： Se proporcionan productos de masa para cereal cocinada que son fortificados con al menos 0.65% de calcio (con base en el peso en seco), del cual por lo menos una porcion principal es suministrada por sales de fosfato de calcio que tienen un tamano de particula promedio de 2 a 15 °m. Productos terminados de cereal seco tales como cereales para el desayuno listos para comerse se fabrican a partir de masas para cereal cocinadas que pueden comprender materiales de cereal incluso ligeramente coloreados tales como arroz y/o maiz, y niveles menores de otros ingredientes de cereal convencionales y fosfato de calcio. Los metodos para preparar estas composiciones de cereal cocinadas y fortificadas con calcio y productos terminados de cereal secados comprenden esencialmente: a) proporcionar una masa para cereal cocinada fortificada con calcio que contiene al menos 0.65% de calcio (con base en el peso en seco), del cual por lo menos una porcion es suministrada por fosfato de calcio; b) formar la masa de cereal fortificada con calcio y ligeramente coloreada en piezas; y c) secar las piezas para formar los presentes productos alimenticios terminados a base de arroz fortificados con altos niveles de calcio. Se prefieren las piezas de cereal listo para comerse infladas preparadas mediante expansion directa desde un extrusor de coccion de gusanos gemelos.

4. 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

5. 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.

6. 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.

7. 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.

8. 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.

9. 发明专利

CA2334560A1 PROCESS FOR PREPARING AN AERATED CONFECTION 未知
公开(公告)号：CA2334560A1
公开(公告)日：1999-12-16
申请号：CA2334560
申请日：1999-05-25
申请人： GEN MILLS INC
发明人： LANGENFELD MATHEW F , WILSON GERALD L , VAN LENGERICH BERNHARD , ZIETLOW PHILIP K , STINSON JAMES L
IPC分类号： A23G3/00 , A23G3/02 , 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 method s 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 a nd indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clea r syrup having a moisture content of about 8 to 18 % and a discharge temperatu re of about 220 to 320 ~F (104.5 to 160 ~C), wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the cle ar concentrated syrup without crystallization to form a cooled clear sugar syru p having a temperature of about 50 to 185 ~F; C. admixing the clear cooled sug ar 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 amount 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 ~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 moistu re content of about 1 to 5 % to form dried aerated confection pieces.

10. 发明专利

AU5717201A Food products fortified with calcium and method of preparation 未知
公开(公告)号：AU5717201A
公开(公告)日：2001-11-20
申请号：AU5717201
申请日：2001-04-23
申请人： GEN MILLS INC
发明人： BALLMAN DARRYL J , CREEDON SEAN W , GEOFFRION JAMES W , HEDE THOMAS D , LANGENFELD MATHEW F , TRAUTZ JONATHAN E
IPC分类号： A21D2/02 , A21D13/00 , A21D13/08 , A23K1/175 , A23L1/304 , A23L7/10 , A23L1/10 , A23L1/164 , A23L1/18

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