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公开(公告)号：US08541044B1
公开(公告)日：2013-09-24
申请号：US13434557
申请日：2012-03-29
IPC分类号： A23L1/10
CPC分类号： A23L1/164 , A23L7/10 , A23L7/126 , A23L7/143 , A23V2002/00 , A47J27/004 , A47J27/024 , A47J43/07 , A47J43/0727
摘要： The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
摘要翻译： 本发明通常提供新型无烘烤谷物产品及其制备方法。 特别是具有烘烤外观和风味的无烘烤食品以及向无烘烤食品提供烤面包和风味的方法。 无烘焙食品包括格兰诺拉麦片棒，簇，谷物，即食热谷物和小吃。
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公开(公告)号：US07431986B2
公开(公告)日：2008-10-07
申请号：US10205146
申请日：2002-07-24
申请人： Bernhard H. Van Lengerich , Lily Leung , Steven C. Robie , Young Kang , Jamileh Lakkis , Thomas M. Jarl
发明人： Bernhard H. Van Lengerich , Lily Leung , Steven C. Robie , Young Kang , Jamileh Lakkis , Thomas M. Jarl
CPC分类号： A23L33/115 , A23P10/30 , Y10T428/2984
摘要： A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component to form an emulsion. An antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a film-softening component or plasticizer for the film-forming component may be included in the emulsion. The emulsion is stabilized by subjecting it to homogenization. The pellets are produced by first reducing the water content of the stabilized emulsion so that the film-forming component forms a film around the oil droplets and encapsulates the encapsulant. In embodiments of the invention, the water content of the homogenized emulsion may be reduced by spray-drying to produce a powder. In other embodiments of the invention, after homogenization, the water content of the emulsion may be reduced by admixing the emulsion with at least one matrix material to thereby encapsulate the film-coated oil droplets within the matrix material. After the water content of the emulsion is reduced, a protective coating is applied on the film-coated oil droplets to obtain pellets.
摘要翻译： 使用稳定化的乳液来制备搁置稳定的，控制释放的，离散的，固体颗粒或颗粒，其含有包封和/或嵌入的组分，例如容易氧化的组分，例如ω-3脂肪酸。 将含有溶解和/或分散在油中的活性敏感密封剂的油包封剂组分与水性组分和成膜组分混合以形成乳液。 用于防止活性敏感性密封剂氧化的抗氧化剂，以及用于成膜组分的薄膜软化组分或增塑剂可以包括在乳液中。 通过使乳液均匀化使乳液稳定。 通过首先降低稳定的乳液的含水量使得成膜组分在油滴周围形成膜并封装密封剂来制备颗粒。 在本发明的实施方案中，均匀乳液的含水量可以通过喷雾干燥来降低以产生粉末。 在本发明的其它实施方案中，在均化之后，可以通过将乳液与至少一种基质材料混合从而将包膜的油滴包封在基质材料内，从而降低乳液的含水量。 在乳液的含水量减少之后，在涂覆有油滴的油滴上施加保护涂层以获得颗粒。
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公开(公告)号：US07235276B2
公开(公告)日：2007-06-26
申请号：US10669222
申请日：2003-09-24
IPC分类号： A23L1/18
CPC分类号： A23K50/42 , A23K40/00 , A23L7/17 , A23V2002/00 , A23V2200/332
摘要： Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm3.
摘要翻译： 披露的蛋白质和纤维都高的即食膨化干燥食品。 谷物含有足够量的至少一种蛋白质成分以提供约50％至75％（干重）的熟食品的总蛋白质含量; 足够量的至少一种膳食纤维成分以提供约1-45％（干重）的总纤维含量; 和足够量的含淀粉的成分以提供约5-45％的淀粉含量。 食品具有约0.25至3.5kg / cm 3的挤压强度。
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公开(公告)号：US06210741B1
公开(公告)日：2001-04-03
申请号：US09451551
申请日：1999-12-01
IPC分类号： A23P110
CPC分类号： A23G3/48 , A23G3/0021 , A23G3/52 , A23L7/17 , A23P30/34
摘要： Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter (“L/D”) ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l., a moisture content of 1.5% to 5%, and cell sizes expressed in cross sectional areas at the maximum diameter ranging from about 0.001 to 3 square millimeters with the majority of the cell sizes being substantially less than 1.0 square millimeters.
摘要翻译： 公开了用于制备涉及高螺杆速度，短筒长度挤出机和短停留时间的谷物基挤出物的改进方法。 优选的制备方法在于制备本发明改进的RTE谷物或小吃产品的方法。 优选的方法包括以下步骤：将至少部分未胶凝的颗粒基材料供给至具有至少一个旋转螺杆的炊具挤出机，所述炊具挤出机包括优选具有相对较短的直径（“L / D”）的筒体， 比例大大小于12; 通过以至少700rpm的旋转速度旋转螺杆来加工谷物材料，以混合和加热谷物材料并压缩谷物材料; 并且通过至少一个模头孔挤出所述增塑物质以形成挤出物。 其优选的产品方面提供RTE谷物或零食产品，其形式为密度为约10至100g / l，水分含量为1.5％至5％的膨化谷物基产品片，并且以横截面表示的细胞尺寸 最大直径范围为约0.001至3平方毫米的区域，其中大多数电池尺寸基本上小于1.0平方毫米。
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公开(公告)号：US6010732A
公开(公告)日：2000-01-04
申请号：US964284
申请日：1997-11-04
IPC分类号： A23G3/00 , A23G3/34 , A23G3/48 , A23G3/52 , A23L1/00 , A23L1/18 , A23P1/14 , A23N15/00 , A23L1/09 , A23L1/164
CPC分类号： A23G3/48 , A23G3/0021 , A23G3/52 , A23L7/17 , A23P30/34
摘要： Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter ("L/D") ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l., a moisture content of 1.5% to 5%, and cell sizes expressed in cross sectional areas at the maximum diameter ranging from about 0.001 to 3 square millimeters with the majority of the cell sizes being substantially less than 1.0 square millimeters.
摘要翻译： 公开了用于制备涉及高螺杆速度，短筒长度挤出机和短停留时间的谷物基挤出物的改进方法。 优选的制备方法在于制备本发明改进的RTE谷物或小吃产品的方法。 优选的方法包括以下步骤：将至少部分未胶凝的颗粒基材料供给至具有至少一个旋转螺杆的炊具挤出机，所述炊具挤出机包括优选具有相对较短的直径（“L / D”）的筒体， 比例大大小于12; 通过以至少700rpm的旋转速度旋转螺杆来加工谷物材料，以混合和加热谷物材料并压缩谷物材料; 并且通过至少一个模头孔挤出所述增塑物质以形成挤出物。 其优选的产品方面提供RTE谷物或零食产品，其形式为密度为约10至100g / l，水分含量为1.5％至5％的膨化谷物基产品片，并且以横截面表示的细胞尺寸 最大直径范围为约0.001至3平方毫米的区域，其中大多数电池尺寸基本上小于1.0平方毫米。
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公开(公告)号：USD344892S
公开(公告)日：1994-03-08
申请号：US951
申请日：1992-10-30
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公开(公告)号：US08968816B2
公开(公告)日：2015-03-03
申请号：US13372977
申请日：2012-02-14
申请人： Barmack Rassi , Steven C Robie , James N Weinstein
发明人： Barmack Rassi , Steven C Robie , James N Weinstein
IPC分类号： A23L1/164
CPC分类号： A21C11/103 , A21C11/16 , A23C11/10 , A23L7/00 , A23L7/135 , A23L7/17 , A23V2002/00
摘要： Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
摘要翻译： 通过形成谷物面团并通过包括各种间隔开口的挤出模具组件迫使其形成具有不同质地和厚度的片状的即食即食（“RTE”）谷物产品，其形成多个面团流， 在到达模具出口之前合并。 直接在模具出口处，通过切割器单元将生成的面团挤出物切片以形成面团片，然后将其干燥并冷却，在此期间，盘卷曲并形成具有不同纹理的谷物片，至少部分地由不同的组 表面凹凸 可以通过改变模具组件的各种间隔的开口的数量，形状和/或位置来改变凸起的数量和构造，而所得到的谷物薄片的厚度可以通过改变切割器的操作速度来改变 单元。
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公开(公告)号：US20130209647A1
公开(公告)日：2013-08-15
申请号：US13372977
申请日：2012-02-14
CPC分类号： A21C11/103 , A21C11/16 , A23C11/10 , A23L7/00 , A23L7/135 , A23L7/17 , A23V2002/00
摘要： Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
摘要翻译： 通过形成谷物面团并通过包括各种间隔开口的挤出模具组件迫使其形成具有不同质地和厚度的片状的即食即食（“RTE”）谷物产品，其形成多个面团流， 在到达模具出口之前合并。 直接在模具出口处，通过切割器单元将生成的面团挤出物切片以形成面团盘，然后将其干燥并冷却，在此期间盘卷曲并形成具有不同纹理的谷物片，至少部分地由不同的组 表面凹凸 可以通过改变模具组件的各种间隔的开口的数量，形状和/或位置来改变凸起的数量和构造，而所得到的谷物薄片的厚度可以通过改变切割器的操作速度来改变 单元。
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公开(公告)号：US06746702B1
公开(公告)日：2004-06-08
申请号：US09544349
申请日：2000-04-06
申请人： Steven C. Robie
发明人： Steven C. Robie
IPC分类号： A23L1164
摘要： Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers. The present method can utilize less expensive and specialized equipment, can be practiced as a continuous process rather than batch or semi-continuous, and are more economic.
摘要翻译： 从煮熟的谷物面团（尤其是玉米）制备膨化的零食产品的方法包括深层脂肪油煎的聚碳酸酯形状的小球或半成品。 制备这种小吃产品的方法包括用温水切割粒度为0.5至2.5mm的切粒颗粒的浸渍步骤，其含水量至少为18％，烹饪时间短，形成熟的谷物面团，例如 双螺杆挤出机，第二长停留时间蒸煮步骤，将熟化的谷物面团挤出成挤出物绳索，同时冷却挤出物绳索回火，形成颗粒，干燥颗粒，膨化以形成成品零食，例如通过深层油炸 。 本发明方法提供了在批量炊具中通过传统的低剪切延长的谷物烹饪制备的那些相当的质地和饮食质量的完成的膨化片。 本方法可以利用较便宜和专门的设备，可以作为连续过程而不是批次或半连续地实现，并且更经济。
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公开(公告)号：US20130260009A1
公开(公告)日：2013-10-03
申请号：US13434557
申请日：2012-03-29
IPC分类号： A23L1/10
CPC分类号： A23L1/164 , A23L7/10 , A23L7/126 , A23L7/143 , A23V2002/00 , A47J27/004 , A47J27/024 , A47J43/07 , A47J43/0727
摘要： The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
摘要翻译： 本发明通常提供新型无烘烤谷物产品及其制备方法。 特别是具有烘烤外观和风味的无烘烤食品以及向无烘烤食品提供烤面包和风味的方法。 无烘焙食品包括格兰诺拉麦片棒，簇，谷物，即食热谷物和小吃。
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