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1. 发明授权

US09723865B2 Method and apparatus for oil removal from food surface 有权
公开(公告)号：US09723865B2
公开(公告)日：2017-08-08
申请号：US15032973
申请日：2013-11-01
申请人： General Mills, Inc.
发明人： Dan Hunzeker
IPC分类号： A01J25/11 , A23L5/30 , A23L7/13 , A23L19/18 , A23L33/20 , A23L1/015 , A23L1/164 , A23L1/217
CPC分类号： A23L5/20 , A23L5/30 , A23L7/13 , A23L19/18 , A23L33/20 , A23V2002/00
摘要： A method and apparatus for oil removal from food surfaces is shown. An air flow chamber directs air flow around a food product surface and contains the removed oil.

2. 发明授权

US09603381B2 Cereal bar having a crunchy texture 有权
公开(公告)号：US09603381B2
公开(公告)日：2017-03-28
申请号：US12517307
申请日：2007-12-03
申请人： Gurbe Jelle Mesu
发明人： Gurbe Jelle Mesu
IPC分类号： A23L1/164 , A23L7/126
CPC分类号： A23L7/126
摘要： Disclosed is a cereal bar having as a binder an aqueous solution of starch, another (poly)saccharide, or protein solution wherein the cereal bar has a crunchy texture. Also disclosed is a method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.

3. 发明授权

US09532408B2 Heating cooker 有权
标题翻译：加热炊具
公开(公告)号：US09532408B2
公开(公告)日：2016-12-27
申请号：US13819642
申请日：2011-08-29
申请人： Shinji Asami , Hiroyuki Katoh
发明人： Shinji Asami , Hiroyuki Katoh
IPC分类号： H05B6/64 , H05B6/62 , H05B6/50 , A23B4/03 , A23L1/164 , F24C15/20
CPC分类号： H05B6/6402 , F24C15/2007 , H05B6/642 , H05B6/6479
摘要： A casing, a heating chamber that is provided in the casing and that has an opening on a front face thereof, an exhaust tube for guiding exhaust from inside of the heating chamber to front face side of the casing, a cooling fan that is provided in the casing, and an exhaust duct having an exhaust inlet to which the other end of the exhaust tube is connected are provided. Position along height direction of a cooling air inlet into which cooling air flows from under the exhaust duct is lower than position along the height direction of the discharge ports of the exhaust duct, and the position along the height direction of the cooling air inlet of the exhaust duct is lower than position along the height direction of the exhaust inlet of the exhaust duct. A heating cooker is provided that prevents the exhaust from the inside of the heating chamber from flowing into a main body thereof even if a fan for supplying air that is to be mixed with the exhaust breaks down.
摘要翻译：一种壳体，设置在壳体中并具有在其前表面上的开口的加热室，用于将加热室内部的排气引导到壳体的正面侧的排气管，设置在壳体中的冷却风扇壳体和具有连接排气管的另一端的排气入口的排气管。冷却空气从排气管下方流向的冷却空气入口的高度方向的位置比排气管的排出口的高度方向的位置低，排气管道比排气管道的排气入口的高度方向的位置低。即使用于供给与排气混合的空气的风扇发生故障，也能够防止来自加热室内部的排气流入主体的加热烹调器。

4. 发明授权

US09357793B2 Methods for producing scooped shaped pita chips 有权
标题翻译：生产勺状皮塔饼芯片的方法
公开(公告)号：US09357793B2
公开(公告)日：2016-06-07
申请号：US14338458
申请日：2014-07-23
申请人： Gregory Toufayan
发明人： Gregory Toufayan
IPC分类号： A23L1/164 , A21C15/04
CPC分类号： A23L1/164 , A21C15/04 , A23L7/117 , Y10T83/0605 , Y10T83/6584
摘要： A method for slicing pita chips in a conveyorized system is provided that includes transporting whole pita chips on a first conveyor belt from a first location of the conveyorized system to a second location of the conveyorized system and a third location of the conveyorized system, wherein transporting the whole pita chips from the second location of the conveyorized system to the third location of the conveyorized system, the whole pita chips are disposed in a gap between the first conveyor belt and a second conveyor belt, the first conveyor belt is below the whole pita chips and the second conveyor belt is above the whole pita chips, and slicing the whole pita chips into two halves at the third location of the conveyorized system by a slicing means, the slicing means including a blade and a blade guide.
摘要翻译：提供了一种用于在传送带系统中切片皮片芯片的方法，其包括将第一传送带上的整个皮塔碎片从传送带系统的第一位置运送到传送带系统的第二位置和传送带系统的第三位置，将整个皮塔芯片从传送带系统的第二位置传送到传送带系统的第三位置，整个皮塔芯片设置在第一传送带和第二传送带之间的间隙中，第一传送带位于整个皮塔芯片和第二传送带在整个皮塔芯片之上，并且通过切片装置将整个皮塔芯片切割成传送带系统的第三位置的两半，切片装置包括刀片和刀片引导件。

5. 发明授权

US09346604B2 Method, kit, and container for preparing a snack food 有权
标题翻译：用于制备小吃食品的方法，试剂盒和容器
公开(公告)号：US09346604B2
公开(公告)日：2016-05-24
申请号：US13423596
申请日：2012-03-19
申请人： Haley Thomas
发明人： Haley Thomas
IPC分类号： B65D81/34 , A23L1/10 , A23L1/18 , A23L1/217 , A23L1/221 , A23L1/164 , A23P1/08 , B65D77/02 , B65D5/16
CPC分类号： B65B25/22 , A23L1/005 , A23L1/0107 , A23L1/10 , A23L1/1641 , A23L1/217 , A23L5/11 , A23L7/10 , A23L7/117 , A23L7/122 , A23L7/161 , A23L19/18 , A23L27/10 , A23P20/12 , A23V2002/00 , B65D5/16 , B65D77/02 , B65D81/343 , B65D81/3446 , B65D81/3453 , B65D2577/042
摘要： A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.
摘要翻译：制备定制调味小吃食品的方法包括提供一定数量的至少部分烹调的零食和至少一种调味粉。将小吃食品放置在具有至少一种调味粉末的包衣容器中。然后将小吃食品涂上至少一种调味粉末。随后将涂覆有至少一种调味粉末的小吃食品加热到预定温度一段预定时间以形成定制调味小吃食品。该方法可以使用具有小吃食品，至少一个调味粉末，涂布容器和加热容器的试剂盒来实施。加热容器可以具有可移除的面板，当移除时，该面板提供通向加热腔的通路，用于接收和加热涂覆的小吃食物以形成定制的调味小吃食品。

6. 发明授权

US09320292B2 Intermediate moisture bar using a dairy-based binder 有权
标题翻译：使用乳基粘合剂的中间水分条
公开(公告)号：US09320292B2
公开(公告)日：2016-04-26
申请号：US13835559
申请日：2013-03-15
申请人： Kraft Foods Group Brands LLC
发明人： Gary Francis Smith , Olaf C. Kortum , Yinqing Ma , Amanda Jane Criezis , Kelly K. Harman , Edward Charles Coleman , Juan R. Peebles
IPC分类号： A23L1/164 , A23C13/12 , A23C19/076 , A23C19/09
CPC分类号： A23L1/1643 , A23C13/12 , A23C19/0765 , A23C19/09 , A23L7/126 , A23V2002/00 , A23V2250/54246 , A23V2200/21 , A23V2250/5114
摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
摘要翻译：提供了一种耐嚼和中间水分条，其使用基于乳制品的粘合剂，通常不需要使用胶，湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。在一个方面，棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。还提供了形成耐嚼和中间湿度条的方法，其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。

7. 发明申请

US20160081377A1 Process For Making Microwaveable, Sugar-Free, Grain-Textured Milk And Cereal Bars And Finger-Foods Whereby Every Serving Can Be Eaten Completely Interchangeably With And Priced Competitively With A Bowl of Milk And Cereal 审中-公开
标题翻译：制造微波炉，无糖，谷物纹理的牛奶和谷物酒吧和手指食品的过程，每一个服务都可以与一碗牛奶和谷物完全可交换和价格竞争
公开(公告)号：US20160081377A1
公开(公告)日：2016-03-24
申请号：US14493996
申请日：2014-09-23
申请人： Rachel B. Zukerman , Harold W. Zukerman
发明人： Rachel B. Zukerman , Harold W. Zukerman
IPC分类号： A23L1/164
CPC分类号： A23L7/126 , A23L7/10
摘要： The present invention relates to a process for making milk and cereal bars and finger-foods; said process comprising the steps of: a) modifying raw, whole cereal grains so they become fully-cooked within 30 minutes; b) partially cooking every one to four ounces of modified cereal grains with every one half-cup of fluid-milk at 210° F. and discharging them from the cooker before the starch-granules in the grain-centers are gelatinized; c) depositing said partially-cooked grains into continuous sheets which are then cut into units; d) heating the units of c) with 450° F. blown-air in a convection-oven, and discharging said units from the oven either before or after the starch-granules in the grain-centers have become gelatinized; and e) freezing said units.
摘要翻译：本发明涉及一种制作牛奶和谷物棒和指食的方法; 所述方法包括以下步骤：a）修改原始的谷物，使其在30分钟内变得完全熟化; b）在210°F的每半杯流质奶中，每1至4盎司的改性谷物进行部分烹饪，并在谷物中心的淀粉颗粒糊化之前将其从炊具中排出; c）将所述部分煮熟的颗粒沉积成连续的片材，然后将其切成单元; d）在对流烘箱中用450°F的吹制空气加热c）的单元，并且在颗粒中心的淀粉颗粒之前或之后将所述单元从烘箱中排出; 和e）冻结所述单元。

8. 发明申请

US20160021894A1 FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES 审中-公开
标题翻译：包含咖啡颗粒的食品
公开(公告)号：US20160021894A1
公开(公告)日：2016-01-28
申请号：US14774074
申请日：2013-12-20
申请人： EMPIRE TECHNOLOGY DEVELOPMENT LLC
发明人： Daniel Alderic BELLIVEAU , Scott Allen James MCMARTIN
IPC分类号： A21D2/36 , A23L1/212 , A23L1/00 , A23L1/164 , A21D13/08 , A21D10/00
CPC分类号： A21D13/066 , A21D2/36 , A21D10/005 , A21D13/04 , A21D13/047 , A21D13/30 , A21D13/40 , A21D13/42 , A21D13/44 , A21D13/80 , A23G1/48 , A23L2/38 , A23L2/39 , A23L2/56 , A23L5/23 , A23L7/109 , A23L7/117 , A23L7/126 , A23L7/13 , A23L7/139 , A23L19/01 , A23L19/07 , A23L27/00 , A23L27/10 , A23L33/105 , A23P20/12 , A23V2002/00 , Y02A40/948
摘要： Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry.
摘要翻译：描述了具有咖啡樱桃部分的食品，以及其组分和成型方法。食品可以包括颗粒组合物和至少一种调味剂。颗粒组合物可以包括干咖啡樱桃的一个或多个部分，其可以包括预期的咖啡樱桃。

9. 发明授权

US09210941B2 Continuous process for making a pita chip 有权
标题翻译：连续制作皮塔芯片的过程
公开(公告)号：US09210941B2
公开(公告)日：2015-12-15
申请号：US13016585
申请日：2011-01-28
申请人： Ximena Quintero Fuentes , Ponnattu Kurian Joseph , Rogers Williams
发明人： Ximena Quintero Fuentes , Ponnattu Kurian Joseph , Rogers Williams
IPC分类号： A21D13/00 , A23L1/164 , A21C15/00 , A21B1/48
CPC分类号： A21D13/0074 , A21B1/48 , A21C15/00 , A21D13/42 , A23L7/135
摘要： A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.
摘要翻译：使用在连续烘箱初始烹饪步骤后不久发生的连续压制步骤制造皮塔芯片或其它类似产品的连续方法。申请人的发明使用提供制造产量的显着增加的设备生产具有传统熟制的皮塔芯片特征的最终产品。使用具有相对同时的压制步骤的连续烘箱允许在连续产品线上生产扁平芯片。

10. 发明授权

US09119410B2 Filled, baked crispy snack having a high moisture content 有权
标题翻译：充满，烘烤的脆性小吃具有高水分含量
公开(公告)号：US09119410B2
公开(公告)日：2015-09-01
申请号：US12040428
申请日：2008-02-29
申请人： Alan John Kino , Lynn C. Haynes , Jennette Neske , Desiree S. Derrick , Theodore N. Janulis
发明人： Alan John Kino , Lynn C. Haynes , Jennette Neske , Desiree S. Derrick , Theodore N. Janulis
IPC分类号： A21D13/00 , A23G3/54 , A23L1/48 , A23L1/00 , A21D2/18 , A23L1/0522 , A23L1/164 , A23P1/08
CPC分类号： A23L1/0067 , A21D2/186 , A21D13/31 , A23L7/13 , A23L29/212 , A23P20/20 , A23V2002/00 , A23V2250/5118 , A23V2200/18
摘要： A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.
摘要翻译：通过配制一种外壳，可以获得具有酥脆纹理的外壳和潮湿，柔软的纹理填充物的稳定，充满，烘烤的脆皮小吃，当被烘烤时，在高湿度下具有高玻璃化温度（Tg）内容。增加淀粉糊化度以提高Tg可以在烘烤期间和通过加入预胶化淀粉来实现。高Tg烘烤的外壳允许大量使用高含水量的填充剂，以在填充的，烘烤的脆皮小吃中提供货架稳定的实质的结构二分法。填充的烘烤小吃在高烘烤套管水分含量下表现出出乎意料的高抗变形性或峰值力。烘烤的零食可以从包装中即食，不必烘烤，微波炉或进一步烘烤，煮熟或加热消费，或达到酥脆的纹理。

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