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1. 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。

2. 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。

3. 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。

4. 发明申请

WO0159669A8 CUSTOMIZED FOOD SELECTION, ORDERING AND DISTRIBUTION SYSTEM AND METHOD 审中-公开
标题翻译：定制食品选择，订购和分配系统和方法
公开(公告)号：WO0159669A8
公开(公告)日：2002-08-01
申请号：PCT/US0104257
申请日：2001-02-09
申请人： GEN MILLS INC , FROSETH BARRIE R , BOWERS RAYMOND , DICKSON KATY P , GEDDIS MIKE E , JOY MYER , MULLER PAUL F , NELSON KIMBERLY A , SCHROEDER LISA R , SCHELLHAASS SHERI , THORESEN SEVERTS JEFFREY D , VAN LENGERICH BERNHARD H , WILLIAMS DAVID E , ZIETLOW PHILIP K
发明人： FROSETH BARRIE R , BOWERS RAYMOND , DICKSON KATY P , GEDDIS MIKE E , JOY MYER , MULLER PAUL F , NELSON KIMBERLY A , SCHROEDER LISA R , SCHELLHAASS SHERI , THORESEN SEVERTS JEFFREY D , VAN LENGERICH BERNHARD H , WILLIAMS DAVID E , ZIETLOW PHILIP K
IPC分类号： G06Q10/00 , G06Q30/00 , G06F17/60
CPC分类号： G06Q30/06 , G06Q10/087
摘要： A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.

5. 发明申请

WO2007081637A3 METHOD OF MAKING COMPLEXED FAT COMPOSITIONS 审中-公开
标题翻译：制备复合脂肪组合物的方法
公开(公告)号：WO2007081637A3
公开(公告)日：2008-08-07
申请号：PCT/US2006062092
申请日：2006-12-14
申请人： GEN MILLS INC , ZIETLOW PHILIP K
发明人： ZIETLOW PHILIP K
IPC分类号： A23D9/00
CPC分类号： A23D7/005
摘要： A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200°F (82.2 to about 93.3°C), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120°F (26.7 to about 48.9°C) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.
摘要翻译：提供了在连续方法中制备复合脂肪组合物的方法。该方法包括在约180至约200°F（82.2至约93.3℃）的温度下在线混合系统中混合环糊精与溶剂，从而增溶环糊精; 将混合脂肪和溶解的环糊精在静态混合器混合系统中在约80至约120°F（26.7至约48.9℃）的温度下混合以形成包含脂肪/环糊精复合物的脂/环糊精组合物; 并在直线混合系统中冷却脂肪/环糊精组合物。所描述的连续方法是使脂肪与环糊精复合的非常有效的方式，并且提供表现出优异的均匀性和均匀性的组合物。

7. 发明公开

EP3247225A4 METHOD AND SYSTEM FOR PRODUCING GLUTEN-FREE OATS 审中-实审
公开(公告)号：EP3247225A4
公开(公告)日：2018-08-01
申请号：EP16740653
申请日：2016-01-20
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K , WINDERL DANIEL J , ARLINGHAUS MARK E
IPC分类号： A23L7/00 , A23L5/20 , A23L7/10 , A23L7/196 , B02B3/00 , B02B5/02
CPC分类号： B02B5/02 , A23L5/20 , A23L7/10 , A23L7/196 , B02B3/00
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.

8. 发明公开

EP2830427A4 NO BAKE GRANOLA PRODUCT AND METHODS OF PREPARATION 有权
标题翻译： MÜSLIRIEGELPRODUKTOHNE BACKVORGANG UND HERSTELLUNGSVERFAHREN
公开(公告)号：EP2830427A4
公开(公告)日：2015-10-14
申请号：EP13767746
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 , A23L1/20 , A47J27/00 , A47J27/02 , A47J39/00 , B01F7/00 , B01F7/04
CPC分类号： A23L1/164 , A23L7/10 , A23L7/126 , A23L7/143 , A23V2002/00 , A47J27/004 , A47J27/024 , A47J43/07 , A47J43/0727
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.
摘要翻译：本发明通常提供新型无烘烤谷物产品及其制备方法。特别是具有烘烤外观和风味的无烘烤食品，以及向无烘烤食品提供烤面包和风味的方法。无烘焙食品包括格兰诺拉麦片棒，簇，谷物，即食热谷物和零食。

9. 发明公开

EP1973414A4 METHOD OF MAKING COMPLEXED FAT COMPOSITIONS 审中-公开
标题翻译：用于生产复合润滑脂组合
公开(公告)号：EP1973414A4
公开(公告)日：2010-10-13
申请号：EP06849252
申请日：2006-12-14
申请人： GEN MILLS INC
发明人： ZIETLOW PHILIP K
IPC分类号： A23D9/00
CPC分类号： A23D7/005

10. 发明授权

US3358537A Cutting apparatus 失效
公开(公告)号：US3358537A
公开(公告)日：1967-12-19
申请号：US41143064
申请日：1964-11-16
申请人： GEN MILLS INC
发明人： BALL MURRAY E , MCKOWN WILLIAM L , ZIETLOW PHILIP K
IPC分类号： A21C5/00 , A21C11/10
CPC分类号： A21C11/10 , A21C5/00 , Y10T83/2072 , Y10T83/21 , Y10T83/2207 , Y10T83/2216 , Y10T83/483 , Y10T83/9372

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