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1. 发明申请

WO2007019507A2 SCARIFIED INFUSED DRIED BUOYANT CRANBERRIES AND METHOD FOR MAKING SAME 审中-公开
标题翻译：精心灌注的干粉碎干酪及其制备方法
公开(公告)号：WO2007019507A2
公开(公告)日：2007-02-15
申请号：PCT/US2006/030896
申请日：2006-08-07
申请人： KELLOGG COMPANY , SINHA, Nirmal, K. , SINHA, Meena , BAUMAN, Michael, N. , WILLOUGHBY, Chris
发明人： SINHA, Nirmal, K. , SINHA, Meena , BAUMAN, Michael, N. , WILLOUGHBY, Chris
IPC分类号： A23B4/03
CPC分类号： A23B7/154 , A23B7/02 , A23B7/022 , A23B7/04 , A23B7/08 , A23B7/085 , A23L7/126 , A23L19/03
摘要： Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.
摘要翻译：披露的是一种划痕，整体，干燥，注入，漂浮的蔓越莓。还公开了一种制备蔓越莓的方法。该方法包括通过收集通过具有16毫米开口的筛网并将其保持在具有9毫米的开口的网眼筛网上来分别单独快速冷冻的蔓越莓的尺寸。然后在29至44℃±5℃的温度下，将大小的蔓越莓划分并注入具有40至80的白利糖度的输注溶液中，直到蔓越莓具有至少约40的白利糖度。去除蔓越莓并从73至85℃的温度下干燥至水分活度为0.25〜0.6，浮力为30％以上。

2. 发明申请

WO2004100674A1 PROCESS FOR COMPRESSION MOLDING A DRIED AERATED CONFECTION 审中-公开
标题翻译：用于压缩成型的干燥方法
公开(公告)号：WO2004100674A1
公开(公告)日：2004-11-25
申请号：PCT/US2004/015085
申请日：2004-05-13
申请人： KELLOGG COMPANY , BAUMAN, Michael, N. , GAMBINO, Charles , WILLOUGHBY, Chris
发明人： BAUMAN, Michael, N. , GAMBINO, Charles , WILLOUGHBY, Chris
IPC分类号： A23G3/00
CPC分类号： A23G3/42 , A23G3/004 , A23G3/0042 , A23G3/52
摘要： A process is disclosed for forming a high definition three-dimensional aerated confection piece. The process comprises forming a dried aerated confection and then compression molding the confection to form the high definition piece. The process permits inclusion of a wide range of materials into the molded dried aerated confection. Preferably the process uses marbits, dehydrated marshmallows, or dried meringue. The molded pieces retain excellent buoyancy in liquids such as milk and hot cocoa mixes. Preferably the molded pieces are incorporated into ready to eat cereals, hot cocoa mixes, snacks and other food products.
摘要翻译：公开了一种用于形成高清三维加气甜食片的方法。该方法包括形成干燥的充气甜食，然后压缩成型糖果以形成高清晰度片。该方法允许将多种材料包含在模制的干燥充气甜食中。优选地，该方法使用马蹄鱼，脱水棉花糖或干燥的蛋白甜饼。模制件在液体如牛奶和热可可混合物中保持优异的浮力。优选地，将模制件并入即食谷物，热可可混合物，小吃和其他食品中。

3. 发明申请

WO2008101101A2 REDUCED SUGAR RAISIN AND METHOD 审中-公开
标题翻译：减少的糖分和方法
公开(公告)号：WO2008101101A2
公开(公告)日：2008-08-21
申请号：PCT/US2008/053993
申请日：2008-02-14
申请人： KELLOGG COMPANY , PERDON, Alicia, A. , BAUMAN, Michael, N.
发明人： PERDON, Alicia, A. , BAUMAN, Michael, N.
IPC分类号： A23B7/08 , A23B7/02 , A23B7/153 , A23B7/154
CPC分类号： A23B7/08 , A23B7/02 , A23L19/03 , A23L27/37 , A23V2002/00 , A23V2250/264
摘要： A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.
摘要翻译：本文公开了从葡萄中生产葡萄干的方法。该方法包括将一部分天然糖从葡萄中扩散出来的步骤。葡萄具有包裹纸浆和液体的外皮。天然糖被扩散以从原来的甜度降低葡萄的甜度。该方法包括在扩散步骤之后将替代甜味剂注入葡萄中的步骤。由葡萄灌输的人造甜味剂的量大大补偿了在所述扩散步骤期间与葡萄分散出来的部分天然糖相关的甜味的丧失。该方法包括使葡萄脱水以产生由天然糖和替代甜味剂组合定义的甜度的葡萄干。

4. 发明申请

WO2007019507A3 SCARIFIED INFUSED DRIED BUOYANT CRANBERRIES AND METHOD FOR MAKING SAME 审中-公开
标题翻译：细粒灌输干燥漂浮蔓生植物及其制备方法
公开(公告)号：WO2007019507A3
公开(公告)日：2007-10-11
申请号：PCT/US2006030896
申请日：2006-08-07
申请人： KELLOG CO , SINHA NIRMAL K , SINHA MEENA , BAUMAN MICHAEL N , WILLOUGHBY CHRIS
发明人： SINHA NIRMAL K , SINHA MEENA , BAUMAN MICHAEL N , WILLOUGHBY CHRIS
IPC分类号： A23B4/03 , A23L19/00
CPC分类号： A23B7/154 , A23B7/02 , A23B7/022 , A23B7/04 , A23B7/08 , A23B7/085 , A23L7/126 , A23L19/03
摘要： Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.
摘要翻译：披露是一个划痕，完整，干燥，注入，浮力蔓越莓。此外还公开了一种制备蔓越莓的方法。该过程包括通过收集通过具有16毫米开口的网状筛并且保留在具有9毫米开口的筛网上的那些单独定尺寸的速冻蔓越莓。然后将大小的蔓越橘打碎并灌注在温度为29至44℃±5℃的白利糖度为40至80的输注溶液中，直至蔓越莓具有至少约40的白利糖度。将蔓越莓去除从输液中取出并在73-85℃的温度下干燥，直到它们具有0.25-0.6的水活度水平和至少30％的浮力。

5. 发明申请

WO2006017363A1 VACUUM PUFFED AND EXPANDED FRUIT 审中-公开
标题翻译：真空PUFFED和膨化水果
公开(公告)号：WO2006017363A1
公开(公告)日：2006-02-16
申请号：PCT/US2005/025079
申请日：2005-07-13
申请人： KELLOGG COMPANY , BAUMAN, Michael, N. , ROY, Pradip , SINHA, Nirmel, K. , SINHA, Meena
发明人： BAUMAN, Michael, N. , ROY, Pradip , SINHA, Nirmel, K. , SINHA, Meena
IPC分类号： A23P1/14
CPC分类号： A23B7/0205 , A23B7/02 , A23B7/022 , A23B7/0408 , A23B7/148 , A23B7/16 , A23L19/03 , A23P30/32 , A23P30/36
摘要： A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.
摘要翻译：公开了一种用于制备膨胀的，真空膨化的干果产品的方法。该方法包括用低白利糖度输注溶液灌注水果，然后通过在高温下进行真空使其膨胀，然后在高温下在真空下干燥果实，并最终在降低温度下冷却果实，同时保持水果真空。该方法生产的产品质轻，脆，水分活性低，浮力低。

6. 发明申请

WO2005051097A1 METHOD FOR FORMATION OF ENHANCED EXPANDABLE FOOD 审中-公开
标题翻译：形成可扩展食品的方法
公开(公告)号：WO2005051097A1
公开(公告)日：2005-06-09
申请号：PCT/US2004/039160
申请日：2004-11-22
申请人： KELLOGG COMPANY , JOHNSON, Lamar , WILLOUGHBY, Chris , BAUMAN, Michael, N.
发明人： JOHNSON, Lamar , WILLOUGHBY, Chris , BAUMAN, Michael, N.
IPC分类号： A23L1/18
CPC分类号： A23L7/178 , A23L7/126 , A23L7/13 , A23L7/165 , A23L7/174
摘要： A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flash fry treatment leads to enhanced expandability, an enhanced percentage of expanded pieces, enhanced coating retention, and an enhanced high fat mouth feel to the food product. The flash fry media can be an edible oil, a paraffin, or a caustic bath of baking soda in water. The product produced has unique consumer appeal.
摘要翻译：公开了一种形成具有增强的可扩展性的可膨胀食品的方法。在该方法中，通过在加热的介质中通过闪蒸煎炸1至15秒的时间来处理煮熟的淀粉质含量的组合物。闪光油炸处理导致增强的可扩展性，增加的百分比的扩张片，增强的涂层保持力和对食品的高脂肪口感的增强。闪光油炸介质可以是食用油，石蜡或小苏打在水中的苛性碱浴。生产的产品具有独特的消费者吸引力。

7. 发明申请

WO2007019506A2 PEELED INFUSED DRIED BUOYANT CRANBERRIES AND METHOD FOR MAKING SAME 审中-公开
标题翻译：已剥皮的干燥漂浮荚果及其制备方法
公开(公告)号：WO2007019506A2
公开(公告)日：2007-02-15
申请号：PCT/US2006/030895
申请日：2006-08-07
申请人： KELLOGG COMPANY , BAUMAN, Michael, N. , WILLOUGHBY, Chris , SINHA, Nirmal, K. , SINHA, Meena
发明人： BAUMAN, Michael, N. , WILLOUGHBY, Chris , SINHA, Nirmal, K. , SINHA, Meena
IPC分类号： A23B4/03
CPC分类号： A23B7/154 , A23B7/02 , A23B7/022 , A23B7/04 , A23B7/08 , A23B7/085 , A23L19/03
摘要： Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with (16) millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from (40) to (80) at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about (40). The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to (84).
摘要翻译：公开了一种去皮的整个干浸泡的蔓越莓。此外还公开了一种制备蔓越莓的方法。该过程包括通过收集通过具有（16）毫米开口的网状筛并且保留在具有9毫米开口的筛网上的那些单独定尺寸的速冻蔓越莓。然后将大小的蔓越莓在温度为29至44℃的白利糖度为（40）至（80）的输注溶液中剥皮并输注。 C＆mn; 5度; 直至蔓越莓的白利糖度至少约为（40）。蔓越橘从输液中取出并在73-85℃的温度下干燥，直到它们的水分活度为0.25-0.6，浮力至少为30％。最终的干浸泡蔓越莓的白利糖度最好为76至（84）。

8. 发明申请

WO2007019506A3 PEELED INFUSED DRIED BUOYANT CRANBERRIES AND METHOD FOR MAKING SAME 审中-公开
标题翻译：被干燥的干燥的干粉和其制造方法
公开(公告)号：WO2007019506A3
公开(公告)日：2007-11-08
申请号：PCT/US2006030895
申请日：2006-08-07
申请人： KELLOG CO , BAUMAN MICHAEL N , WILLOUGHBY CHRIS , SINHA NIRMAL K , SINHA MEENA
发明人： BAUMAN MICHAEL N , WILLOUGHBY CHRIS , SINHA NIRMAL K , SINHA MEENA
IPC分类号： A23B4/03 , A23L27/10
CPC分类号： A23B7/154 , A23B7/02 , A23B7/022 , A23B7/04 , A23B7/08 , A23B7/085 , A23L19/03
摘要： Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with (16) millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from (40) to (80) at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about (40). The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to (84).
摘要翻译：公开了一种去皮的整个干燥的浸入式浮力蔓越莓。还公开了一种制备蔓越莓的方法。该过程包括通过收集穿过具有（16）毫米开口的筛网的那些，并将其保持在具有9毫米开口的筛网上，来单独确定速冻的蔓越莓的尺寸。然后将大小的蔓越莓在29至44℃±5℃的温度下剥离并注入具有（40）至（80）的白利糖度的输注溶液中，直到蔓越莓具有至少约（40 ）。将蔓越莓从输注溶液中取出，并在73至85℃的温度下干燥，直至水活度为0.25至0.6，浮力至少为30％。最终干燥的蔓越莓优选具有76至（84）的白利糖度。

9. 发明申请

WO2005051098A1 METHOD FOR FORMATION OF PUFFED CEREAL CAKES 审中-公开
标题翻译：形成糖浆谷物的方法
公开(公告)号：WO2005051098A1
公开(公告)日：2005-06-09
申请号：PCT/US2004/039268
申请日：2004-11-22
申请人： KELLOGG COMPANY , JOHNSON, Lamar , WILLOUGHBY, Chris , BAUMAN, Michael, N.
发明人： JOHNSON, Lamar , WILLOUGHBY, Chris , BAUMAN, Michael, N.
IPC分类号： A23L1/18
CPC分类号： A23L7/178 , A23L7/126 , A23L7/13 , A23L7/165 , A23L7/174
摘要： A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205°C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85°C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.
摘要翻译：公开了一种形成膨化谷物饼的方法。该方法包括通过在闪蒸油炸介质中将其在闪蒸和形成滤饼之前的1至15秒的时间段内将其快速煎炸，将用于制备滤饼的颗粒预处理。优选的闪蒸油炸介质包括在145至205℃的温度下的食用油，起酥油或石蜡。或者，介质可以包括在70至85℃的温度下的1％小苏打和99％水的苛性碱浴。预处理允许形成具有显着改善的味道和质地的膨化谷物饼。此外，预处理允许调味料或调味剂的涂层更好地粘附在膨化的谷物蛋糕上。膨化的谷物蛋糕可以具有理想的高脂肪味道，实际上是高脂肪食物。

10. 发明申请

WO2008101101A3 REDUCED SUGAR RAISIN AND METHOD 审中-公开
标题翻译：减少的糖增加和方法
公开(公告)号：WO2008101101A3
公开(公告)日：2008-10-09
申请号：PCT/US2008053993
申请日：2008-02-14
申请人： KELLOG CO , PERDON ALICIA A , BAUMAN MICHAEL N
发明人： PERDON ALICIA A , BAUMAN MICHAEL N
IPC分类号： A23B7/08 , A23B7/02 , A23B7/153 , A23B7/154 , A23L33/20
CPC分类号： A23B7/08 , A23B7/02 , A23L19/03 , A23L27/37 , A23V2002/00 , A23V2250/264
摘要： A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.
摘要翻译：本文公开了从葡萄生产葡萄干的方法。该方法包括从葡萄中分散一部分天然糖的步骤。葡萄的外层包裹纸浆和液体。天然糖分散以从原始甜度降低葡萄的甜味。该方法包括在扩散步骤之后将替代甜味剂注入葡萄中的步骤。由葡萄灌输的人造甜味剂的量基本上补偿了与在所述扩散步骤期间从葡萄中扩散出的部分天然糖相关的甜味损失。该方法包括使葡萄脱水以产生具有由天然糖和替代甜味剂的组合定义的甜度的葡萄干的步骤。

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