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    Multi-colored aerated confectionery products and processes for making
    3.
    发明授权
    Multi-colored aerated confectionery products and processes for making 有权
    多色充气糖果产品和制作工艺

    公开(公告)号：US06309686B1

    公开(公告)日：2001-10-30

    申请号：US09629496

    申请日：2000-07-31

    申请人： Philip K. Zietlow ,  Bernhard van Lengerich ,  James L. Stinson

    发明人： Philip K. Zietlow ,  Bernhard van Lengerich ,  James L. Stinson

    IPC分类号： A23L127

    CPC分类号： A23G3/44 ,  A23G3/2015 ,  A23G3/2069 ,  A23G3/52 ,  A23G3/54

    摘要： A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content. The process may accommodate two, three, four or more different colors. Multicolored marbits (4-6/g) having disproportionate multiple colored phases can be prepared. The marbits can be consumed as novelty confections or can be added to ready-to-eat breakfast cereals.

    摘要翻译： 用于制造多种颜色的充气糖果产品的方法包括作为第一步骤制备水，糖和明胶的浆料。 浆料被分成至少第一和第二部分或具有确定颜色的批次以提供第二种颜色。 将颜色的染料或着色剂添加到第二部分或批料中以提供第二颜色。 然后将第一和第二批次中的每一个单独充气以形成具有基本上相同的密度和流变性质的第一和第二颜色的第一和第二充气流。 在第一和第二部分通气之后，将第一和第二着色流进料到挤出模具歧管，在挤出模具歧管中以不成比例的量挤出，以形成具有第一和第二颜色不等比例的多色的绳索。 应用淀粉防粘剂，将绳索切成单独的片。 然后将各个片干燥至1至5％的水分含量。 该过程可以容纳两种，三种，四种或更多种不同的颜色。 可以制备具有不成比例的多色相的多彩色马蹄鱼（4-6 / g）。 大理石可以作为新鲜的糖果消费，或者可以添加到即食早餐谷物中。

    Process for melting and mixing of food components and product made thereof
    4.
    发明授权
    Process for melting and mixing of food components and product made thereof 失效
    用于熔化和混合食品成分及其制成的产品的方法

    公开(公告)号：US5972404A

    公开(公告)日：1999-10-26

    申请号：US909597

    申请日：1997-08-12

    申请人： Bernhard van Lengerich

    发明人： Bernhard van Lengerich

    IPC分类号： A21D2/16 ,  A21D2/18 ,  A21D10/00 ,  A23L1/00 ,  A23L1/035 ,  A23P1/04 ,  A21D2/08

    CPC分类号： A21D10/005 ,  A21D2/16 ,  A21D2/18 ,  A23L29/10 ,  A23P10/30

    摘要： Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also, preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.

    摘要翻译： 包含乳化剂的玻璃状低分子量碳水化合物基质形式的食品组合物。 食品组合物包含约50至90％的低分子量碳水化合物和平衡乳化剂。 食品组合物为粉末形式（1000μm>），并且可用作面团和面糊的干混合物中的乳化剂成分，用于制备的食物，例如层蛋糕，松饼，面包和煎饼。 另外，包括将低分子量碳水化合物加热至高于其熔点的方法，混合乳化剂以形成岩浆，将足够低的足够低的岩浆迅速冷却以形成固体基体并减小尺寸以形成所需尺寸的粉末。

    Twin screw extruder for batch freezing
    5.
    发明授权
    Twin screw extruder for batch freezing 失效
    双螺杆挤出机，用于批量冷冻

    公开(公告)号：US5713209A

    公开(公告)日：1998-02-03

    申请号：US736179

    申请日：1996-10-24

    申请人： Dennis A. Hunchar ,  Terry G. Reishus ,  Bernhard Van Lengerich ,  Jose Tadeo V. de Castro ,  Kenneth A. Focht ,  Chaitanya Kanojia ,  Clifford S. Lansil ,  Christopher T. Zirps

    发明人： Dennis A. Hunchar ,  Terry G. Reishus ,  Bernhard Van Lengerich ,  Jose Tadeo V. de Castro ,  Kenneth A. Focht ,  Chaitanya Kanojia ,  Clifford S. Lansil ,  Christopher T. Zirps

    IPC分类号： A23G9/12 ,  A23G9/20 ,  A23G9/22 ,  A23G9/28

    CPC分类号： A23G9/12 ,  A23G9/20 ,  A23G9/224 ,  A23G9/282

    摘要： An apparatus (10) for at least partially freezing a food product which is at least partly liquid in a batch mode is disclosed including a double screw extruder (12) including first and second, substantially intermeshing, self-wiping screws (14, 16) rotatably received in a figure 8-shaped barrel (30) with minimal clearance. In the preferred form, the freezing block (20) includes multiple refrigerant channels (36) spaced closely and in the most preferred form spaced approximately 0.32 centimeters from the barrel (30) and from each other. Thus, the refrigeration system can change the barrel surface temperature rapidly and specifically in approximately one second when the food product is introduced into the barrel (30). A ratio between the radius of the flight (40) at the crest (42) to the radius at the root (38) of the screws (14, 16) is in the order of 1.04 to reduce the total amount of product in the barrel (30) at any given time and decreasing the product residence time in the extruder (12). In the most preferred form, the food product is aerated and is supplied in discrete volumes from at least one and preferably from multiple sources (48), with the supply of discrete volumes for individual servings being delayed to substantially prevent intermixing in the extruder (12).

    摘要翻译： 公开了一种用于至少部分地冷冻以间歇模式至少部分为液体的食品的装置（10），其包括双螺杆挤出机（12），所述双螺杆挤出机包括第一和第二，基本相互啮合的自擦拭螺钉（14,16） 以最小的间隙可旋转地容纳在图形8形的桶（30）中。 在优选的形式中，冷冻块（20）包括多个制冷剂通道（36），该制冷剂通道（36）以相对于筒体（30）彼此间隔大约0.32厘米的最优选形式。 因此，当食品被引入枪管（30）时，制冷系统可以快速且具体地在大约一秒钟内改变枪管表面温度。 在顶部（42）处的飞行（40）的半径与螺钉（14,16）的根部（38）处的半径之间的比率为1.04，以减少桶中产品的总量 （30），并减少挤出机（12）中的产物停留时间。 在最优选的形式中，食品是充气的，并且从至少一个并且优选地来自多个源（48）以不同的体积供应，供应用于各个部件的离散体积被延迟以基本上防止在挤出机（12）中的混合 ）。

    ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES
    6.
    发明申请
    ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES 有权
    将敏感性液体成分纳入基质以获得分离的稳定颗粒

    公开(公告)号：US20070141096A1

    公开(公告)日：2007-06-21

    申请号：US11677228

    申请日：2007-02-21

    申请人： Bernhard Van Lengerich

    发明人： Bernhard Van Lengerich

    IPC分类号： A61K47/00 ,  A61K8/02 ,  A61K9/50 ,  A61K9/16

    CPC分类号： A21D8/042 ,  A21D8/04 ,  A21D13/28 ,  A23C2220/204 ,  A23L7/135 ,  A23L9/10 ,  A23L27/72 ,  A23L29/065 ,  A23P10/25 ,  A23P10/30 ,  A61K9/0056 ,  Y02A50/387 ,  Y02A50/465 ,  Y02A50/469 ,  Y02A50/471

    摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

    摘要翻译： 将含有活性敏感密封剂（如活微生物或溶解或分散在液体增塑剂中的酶）的液体密封剂组分与可塑性基质材料混合。 基质材料可通过液体增塑剂塑化，活性密封剂的封装在低温和低剪切条件下完成。 活性组分以连续方法包封和/或嵌入可塑化的基质组分或材料中以产生离散的固体颗粒。 液体密封剂组分的液体含量基本上全部或全部提供了增塑基质组分所需的液体增塑剂，以获得可成形的，可挤压的，可切割的混合物或面团。 在挤出之前除去液体增塑剂不需要调节混合物的粘度以便成形。 主动元件从矩阵中的释放可以随着时间的推移而被延迟或控制，以便在需要时和在何处需要有效元件来执行其预期的功能。 含有包封和/或嵌入的组分如热敏或易氧化的药学，生物学或营养活性组分的受控释放的离散固体颗粒被连续地生产而基本上不破坏基质材料或密封剂。

    Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof
    7.
    发明授权
    Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof 失效
    含有挥发性和/或不稳定组分的双包封组合物，及其制备和使用方法

    公开(公告)号：US5087461A

    公开(公告)日：1992-02-11

    申请号：US415866

    申请日：1989-10-02

    申请人： Harry Levine ,  Louise Slade ,  Bernhard Van Lengerich ,  John G. Pickup

    发明人： Harry Levine ,  Louise Slade ,  Bernhard Van Lengerich ,  John G. Pickup

    IPC分类号： A23L27/00

    CPC分类号： A23L27/72

    摘要： A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.The resultant glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

    摘要翻译： 包含在载体中的挥发性和/或不稳定组分的喷雾干燥的组合物进一步封装在挤出的玻璃质基质中，其包含：（a）约40至约80重量％的水溶性化学改性淀粉，其具有 葡萄糖当量不大于约2; （b）约10至约40重量％的葡萄糖当量为约5至约15的麦芽糖糊精; （c）约5至约20重量％的玉米糖浆固体或葡萄糖当量为约21至约42的聚右旋糖; 和（d）约5至约20重量％的单糖或二糖。 所得的玻璃质基质可用于在煮熟和未煮过的食品中引入和/或保持和/或稳定挥发性和/或不稳定组分。

    Production of extruded baked products without oil separation
    8.
    发明授权
    Production of extruded baked products without oil separation 失效
    生产不分油的挤压烘烤产品

    公开(公告)号：US5015490A

    公开(公告)日：1991-05-14

    申请号：US362690

    申请日：1989-06-07

    申请人： Bernhard Van Lengerich ,  Cathryn C. Warren

    发明人： Bernhard Van Lengerich ,  Cathryn C. Warren

    IPC分类号： A21D8/02 ,  A23L1/164

    CPC分类号： A21D8/02 ,  A23L7/117

    摘要： The present invention related to the production of baked products having a relatively high oil content using a cooker extruder. Ingredients comprising flour and oil are mixed and heated in a cooker extruder to promote Maillard browning and flavor development. The dough-like mixture produced in the extrusion cooker is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture. Separation of oil from the remaining mass and extruder surging and starch gelatinization are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil after and during substantial cooling of the heat-treated ingredients. The extruder is operated at low pressures, typically less than about 20 bars absolute, suitably less than about 10 bars absolute. The relative amount of cystalline or granulated sugar, such as sucrose, subjected to the heat treatment is used to control the tenderness and crunchiness of the final product.

    摘要翻译： 本发明涉及使用炊具挤出机生产具有较高油含量的焙烤产品。 将包含面粉和油的成分在炊具挤出机中混合并加热以促进美拉德褐变和风味发展。 在挤出炊具中生产的面团状混合物发酵，并使用例如微波，介电射频，红外线，导电或对流烘烤的后挤出烘烤或其组合进一步褐变。 基于面团状混合物的重量，面团状混合物的起酥油或脂肪含量可以为约12重量％至约40重量％，优选约20重量％至约30重量％ 。 避免将油与剩余物料分离，挤出机冲洗和淀粉糊化，优选通过在经热处理的成分显着冷却之后和之后将水混合到包含面粉和油的热处理成分中。 挤出机在低压下操作，通常小于约20巴绝对压力，适当地小于约10巴绝对压力。 使用经受热处理的结晶或砂糖（例如蔗糖）的相对量来控制最终产品的压痛和脆性。

    Extruded starch snack foods and process
    9.
    发明授权
    Extruded starch snack foods and process 失效
    挤压淀粉休闲食品和工艺

    公开(公告)号：US4834996A

    公开(公告)日：1989-05-30

    申请号：US62673

    申请日：1987-06-16

    申请人： Richard D. Fazzolare ,  Joseph A. Szwerc ,  Bernhard van Lengerich ,  Rudolph J. Leschke

    发明人： Richard D. Fazzolare ,  Joseph A. Szwerc ,  Bernhard van Lengerich ,  Rudolph J. Leschke

    IPC分类号： A23G3/00 ,  A23G3/34 ,  A23L1/10 ,  A23L1/164 ,  A23L1/214 ,  A23L1/217

    CPC分类号： A23L19/19 ,  A23L19/11 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot. The sheeted composition is then laminated, reduced in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.

    摘要翻译： 本发明是一种连续方法和由含有至少一种具有淀粉的成分的组合物制备低脂肪含量的片状焙烤小吃食品的方法的产物。 水和具有淀粉的成分基本上包括组合物的所有成分。 该方法包括在炊具挤出机或连续混合器中混合和加热组合物以形成面团状稠度。 在本发明最优选的实施方案中，包括淀粉的成分是玉米或马铃薯成分。 进行加热直到组合物获得约130°F至约260°F的温度。组合物在压降下挤出，其基本上避免挤出物的膨胀，从而获得水含量为约25的挤出物 重量％至约60％重量。 挤压成型，同时热成型。 然后将片状组合物层压，厚度减小，形成片，并在常规烘箱中烘烤。 在烘烤期间，面团的外层快速烹调并在面团的内部部分捕获蒸汽。 水疱和卷发导致最终产品对最终产品赋予芯片般的外观。 一个替代实施例包括在烘烤之前将喷雾油施加到片上以获得具有平坦裂纹样样外观的最终产品。