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1. 发明申请

US20040219280A1 Food Product 审中-公开
标题翻译：食品
公开(公告)号：US20040219280A1
公开(公告)日：2004-11-04
申请号：US10380403
申请日：2003-07-31
发明人： David Green , Damian Edwards , Nicos Charalambous , Hannah Gilbert
IPC分类号： A23L001/168
CPC分类号： A23L7/126
摘要： A crispy savoury snack food product comprising a cereal which is agglomerated by a binder comprising a glass of sugar.
摘要翻译：一种脆性咸味小吃食品，其包含由包含一杯糖的粘合剂聚集的谷物。

2. 发明申请

US20040185163A1 Food provided for emergencies 审中-公开
标题翻译：为紧急情况提供食物
公开(公告)号：US20040185163A1
公开(公告)日：2004-09-23
申请号：US10430838
申请日：2003-05-06
发明人： Terumi Takaoka
IPC分类号： A23L001/168
CPC分类号： A23B7/157 , A23B7/10 , A23L7/152 , A23L7/20 , A23L33/105 , A23L33/175
摘要： The present invention relates to the food for emergencies, suitable for eating in times of the natural disasters and accidents, wherein the germinating cereal to which a certain amount of the powders of the young rice leaves and/or the leaves of the coleseeds are added, will be baked into a given size and as the germinating cereal is sealed into the sealed container which does not pass any air or light, not only the nutritious values of the germinating cereal but also various nutritious values (for example, vitamin, mineral, fiber or food fiber) proper to the young rice leaves and coleseeds are added so that the germinating cereal will become effective as food for emergencies and degradation of food can be prevented as the sealed container does not pass any air or light.
摘要翻译：本发明涉及适合在自然灾害和事故发生时进食的紧急情况食品，其中添加了一定量的年轻米粉末和/或麦芽汁叶子的发芽谷物，将被烘烤成一定尺寸，并且由于发芽谷物被密封在不通过任何空气或光的密封容器中，不仅发芽谷物的营养价值还包括各种营养价值（例如维生素，矿物质，纤维或食用纤维），使得发芽谷物作为紧急情况的食物将变得有效，并且可以防止食品的降解，因为密封容器不通过任何空气或光。

3. 发明申请

US20010008646A1 Modified oat and corn grit products and method 失效
公开(公告)号：US20010008646A1
公开(公告)日：2001-07-19
申请号：US09738450
申请日：2000-12-15
发明人： James D. Hansa , Alice H. Hibbs , Donald Kent Salisbury
IPC分类号： A23L001/168 , A23L001/27
CPC分类号： A23L7/148 , A23L7/101 , A23L7/122 , A23L7/126
摘要： A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating. A method of coating uncooked oat flakes with a desired fat-free coating to form the coated, uncooked oat product is also provided. The method involves feeding uncooked oat flakes into a circulating drum, coating the oat flakes by spraying the oat flakes with a stream of coating material, drying the coated oat flakes until the oat flakes have attained the desired moisture content, and cooling the coated oat flakes. Also provided is a method of forming uncooked oat flake agglomerates having a fat-free coating. This method involves essentially the same steps as the aforedescribed method. However, in the coating step of this method, the coating material sprayed onto the oat flakes comprises a binding material that allows the oat flakes to form agglomerates of at least two oat flakes. Also provided is a method of preparing the desired coating material.

4. 发明申请

US20040180078A1 Extruded foodstuffs having maintenance level actives 审中-公开
公开(公告)号：US20040180078A1
公开(公告)日：2004-09-16
申请号：US10812488
申请日：2004-03-30
发明人： Gordon R. Huber , David R. Jones , John C. Kuenzi , Kevin D. Kuenzi , Francisco A. Cabrera
IPC分类号： A61K047/00 , A23L001/168
CPC分类号： A61K9/0056 , A23L7/101 , A23L7/143 , A23L33/10 , A23L33/155
摘要： Improved extruded human and animal foodstuff products are provided which include nutritional or therapeutically effective amounts of an active such as vitamins, vitamin precursors, and drugs such as tetracycline. The products are produced by extrusion, preferably with initial preconditioning followed by extrusion through an extruder equipped with a die assembly having an elongated, tubular body and an endmost restricted orifice die plate.

5. 发明申请

US20030099757A1 Rice pudding method and composition 审中-公开
标题翻译：米饭布丁方法和成分
公开(公告)号：US20030099757A1
公开(公告)日：2003-05-29
申请号：US10339689
申请日：2003-01-09
发明人： Donald Bruce Budinoff
IPC分类号： A23L001/168
CPC分类号： A23C9/1544 , A23L9/12
摘要： A method and composition for aseptically processed rice pudding. The method for aseptically processing rice pudding, comprising either batch-wise or continuously cooking non-instant rice; partially dewatering the first mixture; forming a rice pudding by combining the dewatered first mixture and a pudding base, wherein an effective amount of starch remains in the rice pudding after partially dewatering the first mixture; and aseptically processing the rice pudding. An aseptic rice pudding comprising: an aseptic mixture that includes from about 30.0 to about 40.0 percent by weight liquid milk, from about 9.0 to about 20.0 percent by weight sugar, and from about 25.0 to about 45.0 percent by weight of dewatered rice.
摘要翻译：一种无菌加工米饭布丁的方法和组成。无菌加工大米布丁的方法，包括分批式或连续烹制非即食米; 部分脱水第一混合物; 通过将脱水的第一混合物和布丁基料结合而形成米饭布丁，其中在部分脱水第一混合物之后，有效量的淀粉残留在米布丁中; 并无菌加工米饭布丁。一种无菌米布丁，包括：包含约30.0至约40.0重量％的液体乳，约9.0至约20.0重量％的糖和约25.0至约45.0重量％的脱水米的无菌混合物。

6. 发明申请

US20030003217A1 Rice pudding method and composition 审中-公开
标题翻译：米饭布丁方法和成分
公开(公告)号：US20030003217A1
公开(公告)日：2003-01-02
申请号：US10035756
申请日：2001-12-31
发明人： Donald Bruce Budinoff
IPC分类号： A23L001/168
CPC分类号： A23C9/1544 , A23L9/12
摘要： A method and composition for aseptically producing rice pudding. The method 10 for aseptically preparing a rice pudding, comprising the following steps: step 31, forming a mixture, wherein the mixture includes a pre-broken rice; step 37, hydrating the rice; and step 38, aseptically processing the mixture. A rice pudding, comprising: an aseptically processed mixture; and a hydrated rice, wherein the rice includes pre-broken rice.
摘要翻译：一种无菌生产大米布丁的方法和组合物。用于无菌制备米饭布丁的方法10，包括以下步骤：步骤31，形成混合物，其中所述混合物包括预破碎的米; 步骤37，保湿米饭; 和步骤38，无菌处理混合物。一种米饭布丁，包括：无菌处理的混合物; 和水合米，其中所述米包括预先破碎的米。

7. 发明申请

US20020197383A1 Method for preparing a puffed grain food product and a puffed grain food product 有权
标题翻译：膨化谷物食品和膨化谷物食品的制备方法
公开(公告)号：US20020197383A1
公开(公告)日：2002-12-26
申请号：US09888170
申请日：2001-06-22
发明人： Rei-Young Amos Wu
IPC分类号： A23L001/168
CPC分类号： A23L7/178 , A23L7/126 , A23L7/165 , A23P30/10 , A23P30/32
摘要： The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion grain pieces. The treated puffable low expansion grain pieces are then mixed with the puffable high expansion grain pieces, placed in a mold, and puffed to form an edible puffed grain food product.
摘要翻译：本发明涉及一种具有可膨胀低膨胀颗粒和可膨胀高膨胀颗粒混合物的膨化谷物食品的方法。调味剂，着色剂或其混合物被吸收到可膨胀的低膨胀颗粒中。然后将经处理的膨化低膨胀颗粒与可膨胀的高膨胀颗粒混合，放入模具中，并膨胀形成可食用的膨化谷物食品。

8. 发明申请

US20040191393A1 High fibre biscuit composition and a process for preparing the same 审中-公开
标题翻译：高纤维饼干组合物及其制备方法
公开(公告)号：US20040191393A1
公开(公告)日：2004-09-30
申请号：US10397584
申请日：2003-03-26
发明人： Madhugiri Lakshminarayan Sudha , Rathinam Vetrimani , Krishna Rau Leelavathi
IPC分类号： A23L001/168
CPC分类号： A21D13/02 , A21D2/36
摘要： The invention relates to a high fibre biscuit composition for increasing the dietary fibre content in the biscuit, said biscuit composition comprising 30 to 55% by wt. of wheat flour, 5 to 40% by wt. of a fibre source, 0.10 to 0.35% by wt. of emulsifiers and the rest being food grade additives, flavoring agents and preservatives and a process for preparing the high fibre biscuits.
摘要翻译：本发明涉及一种用于增加饼干中膳食纤维含量的高纤维饼干组合物，所述饼干组合物包含30至55重量％的小麦粉，5〜40重量％。的纤维源，0.10〜0.35重量％。的乳化剂，其余为食品添加剂，调味剂和防腐剂以及制备高纤维饼干的方法。

9. 发明申请

US20040005400A1 High moisture, smooth-textured shaped cereal foods 审中-公开
公开(公告)号：US20040005400A1
公开(公告)日：2004-01-08
申请号：US10189830
申请日：2002-07-08
申请人： Healthy Grain Foods LLC
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L001/168
CPC分类号： A23L7/13 , A23L7/117
摘要： The present invention teaches how to make high moisture shaped cereal foods from cereal flour and fluid-milk and/or water; said cereal foods having a higher than 40% moisture content, a thin surface skin, and a soft, smooth, homogenous interior texture. The shaped cereal and milk foods of the present invention taste similar to the traditional cereal and milk that have always been consumed from a bowl with a spoon while also having the added benefit of being able to be eaten hand-held, on-the-go. The process of the present invention can also be used to make high moisture rice fries from rice flour and water. Having a higher than 40% moisture content is important because it provides the moisture and lubricity that both fat-fried and oven-baked rice fries products need. In the process of the present invention, cereal grains from one cereal genera or mixtures of different cereal genera are milled into a cereal flour. Fluid-milk and/or water is then infused into the starch granules of the cereal flour at temperatures above 170 F inside a cooker until the fluid-infused cereal flour thickens into a viscous, smooth and homogenous consistency. Additional food ingredients that impart flavor, color, water-binding and freeze-thaw stability properties to the finished product can also be infused into the cereal flour. Outside the cooker and with the retained heat and fluid from the cooking step, the starch granules of the fluid-infused cereal flour continue to both absorb some of the retained fluid and increase to a viscosity that is thick and firm enough to maintain a formed shape. Said fluid-infused cereal flour is then formed into shaped units with low-shear forming systems or cut into individual units with cutters. The individual units are spaced apart in a mono-layer before they are conveyed into either a continuous fat-fryer or oven which further heat the units thereby fully gelatinizing the starch granules of the fluid-infused cereal flour and developing a thin surface skin while retaining a higher than 40% moisture level and a soft, smooth, homogenous interior texture.

10. 发明申请

US20030232120A1 Method for producing a cereal and fruit mixture and mixture produced therewith 审中-公开
标题翻译：用于生产谷物和水果混合物的方法及其混合物
公开(公告)号：US20030232120A1
公开(公告)日：2003-12-18
申请号：US10460651
申请日：2003-06-13
申请人： Dr. August Oetker Nahrungsmittel KG
发明人： Kati Merten , Dirk Dittmann , Thomas Rusing
IPC分类号： A23L001/168
CPC分类号： A23B7/085 , A23L7/117 , A23L19/03
摘要： The present patent application describes a method for producing a grain and fruit mixture, which is characterized in that the fruits to be used are fresh or frozen and are steeped in a sugar-type solution before being mixed into the grain mixture.
摘要翻译：本专利申请描述了一种用于生产谷物和果实混合物的方法，其特征在于所用的果实是新鲜的或冷冻的，并且在混合到谷物混合物中之前浸入糖型溶液中。

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