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1. 发明授权

US08367143B2 Granola and granola products containing chocolate and methods of preparation 有权
标题翻译：含有巧克力的格兰诺拉和格兰诺拉麦片制品及其制备方法
公开(公告)号：US08367143B2
公开(公告)日：2013-02-05
申请号：US12618952
申请日：2009-11-16
申请人： Gregory A. Clanton , Monica DeCastro
发明人： Gregory A. Clanton , Monica DeCastro
IPC分类号： A23L1/10
CPC分类号： A23L7/126
摘要： Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.
摘要翻译：提供了含有巧克力的改良的格兰诺拉麦片和格兰诺拉麦片及其制备方法。所述方法包括在加入根据需要在约29-32℃（85-90°F）或更冷的条件下进行制备的糖粘合剂之前，向麦芽糖成分添加含有葡萄糖的冷冻巧克力。这些方法包括烘焙含巧克力的格兰诺拉麦片，冷却和包装格兰诺拉麦片制品，如早餐谷物和格兰诺拉麦片棒。通过使用冷冻巧克力和为该方法配制的糖粘合剂，可以避免在含巧克力的格兰诺拉麦片中产生巧克力分离，涂抹和异味的问题。

2. 发明申请

US20100183772A1 GRANOLA AND GRANOLA PRODUCTS CONTAINING CHOCOLATE AND METHODS OF PREPARATION 有权
标题翻译：含有巧克力的甘草和花生制品及其制备方法
公开(公告)号：US20100183772A1
公开(公告)日：2010-07-22
申请号：US12618952
申请日：2009-11-16
申请人： GREGORY A. CLANTON , Monica DeCastro
发明人： GREGORY A. CLANTON , Monica DeCastro
IPC分类号： A23G3/00 , A23G3/54 , A23L1/164 , A23L1/10 , A23P1/00
CPC分类号： A23L7/126
摘要： Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.
摘要翻译：提供了含有巧克力的改良的格兰诺拉麦片和格兰诺拉麦片及其制备方法。所述方法包括在加入根据需要在约29-32℃（85-90°F）或更冷的条件下进行制备的糖粘合剂之前，向麦芽糖成分加入含有葡萄糖的冷冻巧克力。这些方法包括烘焙含巧克力的格兰诺拉麦片，冷却和包装格兰诺拉麦片制品，如早餐谷物和格兰诺拉麦片棒。通过使用冷冻巧克力和为该方法配制的糖粘合剂，可以避免在含巧克力的格兰诺拉麦片中产生巧克力分离，涂抹和异味的问题。

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