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1. 发明公开

EP2464244A4 COOKING OF SALT FREE OR REDUCED SALT BREAKFAST CEREALS 有权
标题翻译： ZUBEREITUNG VON SALZLOSEM BZW. SALZARMEMMÜSLI
公开(公告)号：EP2464244A4
公开(公告)日：2017-10-04
申请号：EP09848335
申请日：2009-08-14
申请人： GEN MILLS INC
发明人： BINDZUS WOLFGANG , HAHN STEPHANIE
IPC分类号： A23L7/17 , A23L7/117 , A23L7/135 , A23L7/165
CPC分类号： A23L7/117 , A23L7/135 , A23L7/17
摘要： Disclosed are R-T-E cereal compositions especially in the form of flakes of reduced salt content which nonetheless provide enhanced cooked cereal flavor and which are characterized by a pH ranging from about 3.5-5.7 and a conductivity ranging from about 0.1-2.8 mS/cm. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of added edible acid and a water soluble salts to provide a cooked cereal dough or mass. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which provide finished breakfast cereal product having improved appearance, flavor and texture as well as in improvements in cooking times.
摘要翻译：公开了R-T-E谷物组合物，尤其是以降低盐含量的薄片形式，其仍然提供增强的熟谷物风味，并且其特征在于约3.5-5.7的pH和约0.1-2.8mS / cm的电导率。还公开了用于制备这种R-T-E谷物的方法。本发明方法包括在添加的食用酸和水溶性盐的存在下烹饪谷物以形成熟谷物面团以提供熟谷物面团或块。配料和烹饪条件的组合提供熟的谷物面团和由其制备的R-T-E谷物，其提供具有改善的外观，风味和质地以及改善烹饪时间的成品早餐谷物产品。

2. 发明授权

EP2219462B1 PARTICULATE FILLED EDIBLE PRODUCT AND PROCESS FOR MAKING 有权
公开(公告)号：EP2219462B1
公开(公告)日：2019-05-01
申请号：EP08834292.8
申请日：2008-09-29
申请人： Kellogg Company
发明人： BELANGER, Michael, E. , RUHLMAN, Maria, Denelle , KINCAID, James, G. , WILLOUGHBY, Christopher
IPC分类号： A23P20/25 , A23L7/122 , A23L7/165 , A21D13/30 , A23G3/54

3. 发明公开

EP0798970A4 WHOLEGRAIN FOOD PRODUCTS 失效
标题翻译：谷物粮食全麦
公开(公告)号：EP0798970A4
公开(公告)日：1998-03-11
申请号：EP95938308
申请日：1995-11-29
申请人： BYRON AUSTRALIA PTY LTD
发明人： LEWIS DAVID ADRIAN , LEWIS VICTOR MARCUS
IPC分类号： A23L7/165 , A23L1/10 , A23L1/164 , A23L1/168 , A23L1/172 , A23L1/18
CPC分类号： A23L7/165
摘要： Processes for producing wholegrain food products are described. Wholegrains comprising 20 % to 100 % waxy grains are cooked in the presence of moisture so as to gelatinize the grains. The gelatinized grains are formed into a dough of suitable size and shape, dried to a water content from about 4 % to about 25 %, and thereafter expanded by heating. Also described are food products produced by these processes.

4. 发明授权

EP2464244B1 COOKING OF SALT FREE OR REDUCED SALT BREAKFAST CEREALS 有权
公开(公告)号：EP2464244B1
公开(公告)日：2019-01-09
申请号：EP09848335.7
申请日：2009-08-14
申请人： GENERAL MILLS, INC.
发明人： BINDZUS, Wolfgang , HAHN, Stephanie
IPC分类号： A23L7/17 , A23L7/135 , A23L7/165 , A23L7/117

5. 发明授权

EP1915062B1 PUFFED GRAIN FLAKE AND METHOD OF PREPARATION 有权
标题翻译：膨化谷物片及制备方法
公开(公告)号：EP1915062B1
公开(公告)日：2018-03-07
申请号：EP06789782.7
申请日：2006-08-15
申请人： GENERAL MILLS, INC.
发明人： GREEN, Daniel, R. , LUKECART, Nathan, W.
IPC分类号： A23L7/117 , A23L7/165 , A23P10/25 , A23P20/12 , A23P20/18 , A23P30/20 , A23P30/30 , A23P20/15 , A23G7/02
CPC分类号： A23G7/02 , A23L7/117 , A23L7/165 , A23P10/25 , A23P20/12 , A23P20/15 , A23P20/18 , A23P30/20 , A23P30/30
摘要： Visually appealing heterogeneous puffed flaked Ready-to-Eat ("R-T-E") cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal products are fabricated from a dried heterogeneous cooked cereal mass comprising a continuous phase provided by macerated cooked cereal ingredients, e.g., cut whole wheat and a discontinuous phase containing added discrete hydrated intact parboiled medium grain rice. The cereal products are made by preparation methods involving forming the workable heterogonous cooked cereal dough into wet pellets having discrete pieces of the parboiled rice; drying the wet pellets to form dried pellets; flaking the dried pellets to form wet flakes; and, heating the wet flakes to dry and puff the flakes to form puffed flakes having 2-5% moisture and bulk density of 270-480 g/liter. The flakes can be pre-sweetened.

6. 发明公开

EP4199754A1 APPARATUS AND METHOD FOR PREPARING PUFFED FOOD 审中-实审
公开(公告)号：EP4199754A1
公开(公告)日：2023-06-28
申请号：EP21857928.2
申请日：2021-08-19
申请人： Tuttipuffs Ltd.
发明人： SAT, Zemer , AHARONSON, Gilad
IPC分类号： A23P30/32 , A23P20/10 , A23L7/165

7. 发明公开

EP4125421A1 AERATED FOOD PRODUCTS AND METHODS FOR MAKING AERATED FOOD PRODUCTS 审中-实审
公开(公告)号：EP4125421A1
公开(公告)日：2023-02-08
申请号：EP21713173.9
申请日：2021-02-19
申请人： Frito-Lay North America, Inc.
发明人： MENDIZABAL, Maria Jose , RAUTUREAU, Frederique , HIRAM CEPEDA GARZA, Hector
IPC分类号： A23L7/135 , A23L7/165 , A23P30/40

8. 发明授权

EP2986132B1 ENCAPSULATION METHOD 审中-实审
公开(公告)号：EP2986132B1
公开(公告)日：2024-04-17
申请号：EP13882079.0
申请日：2013-07-12
IPC分类号： A23D7/02 , A23P10/30 , A23D7/06 , A23L7/165 , A23L33/115 , A23D7/01
CPC分类号： A23D7/06 , A23D7/02 , A23P10/30 , A23L7/165 , A23L33/115 , A23D7/011

9. 发明公开

EP4298925A1 METHOD FOR MANUFACTURING FINGER FOOD AND OBTAINED FINGER FOOD 审中-公开
公开(公告)号：EP4298925A1
公开(公告)日：2024-01-03
申请号：EP23182690.0
申请日：2023-06-30
申请人： Meco nv
发明人： Van Steenkiste, Jurn
IPC分类号： A23P30/10 , A23P30/38 , A21D13/50 , A23L7/165
摘要： The present invention relates to a method for manufacturing finger food from a food product comprising the sequential steps of: (i) cutting up a prepared food product into a dough; (ii) adding one or more leavening agents to the dough; (iii) filling the dough into molds; (iv) steaming the filled dough from step (iii) at a temperature between 80 and 120°C, whereby the dough rises and finger food is obtained; and (v) blast chilling and freezing the finger food.

10. 发明授权

EP3573479B1 SNACK FOOD PELLETS 有权
公开(公告)号：EP3573479B1
公开(公告)日：2023-08-23
申请号：EP18706970.3
申请日：2018-02-08
发明人： DAVIES, Suzanne , WILLIAMS, James
IPC分类号： A23L7/126 , A23L7/13 , A23L7/165 , A21D13/043 , A21D13/047

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