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    Twin screw extruder for batch freezing
    4.
    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
    5.
    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
    6.
    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
    7.
    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。

    Encapsulation of readily oxidizable components
    8.
    发明申请
    Encapsulation of readily oxidizable components 有权
    易氧化组分的包封

    公开(公告)号：US20070098854A1

    公开(公告)日：2007-05-03

    申请号：US11500545

    申请日：2006-08-08

    申请人： Bernhard Van Lengerich ,  Georan Walther ,  Benjamin Van Auken

    发明人： Bernhard Van Lengerich ,  Georan Walther ,  Benjamin Van Auken

    IPC分类号： A23L1/00

    CPC分类号： A23K20/158 ,  A21D2/165 ,  A23D7/0053 ,  A23D7/011 ,  A23L7/117 ,  A23L7/17 ,  A23L33/12 ,  A23P10/30 ,  A23P30/20 ,  C11B5/0028

    摘要： A stabilized emulsion is mixed with plasticizable matrix material 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, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component. The plasticizer, such as glycerol, provides mobility for the acidic antioxidant within the matrix material of the pellets for reaction with any ambient oxygen and malodorous amines.

    摘要翻译： 将稳定化的乳液与可塑性基质材料混合以产生储存稳定的，控制释放的，离散的，固体颗粒或丸粒，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如蛋白质混合以形成乳液。 将乳液与基质材料混合以获得可成形的混合物或面团。 用于防止活性的敏感性密封剂的氧化的酸性抗氧化剂和增溶酸性抗氧化剂的增塑剂被包含在基质材料中，该基质材料包封含有容易氧化的组分的薄膜包衣的油滴。 增塑剂，例如甘油，为颗粒的基质材料中的酸性抗氧化剂提供迁移性，用于与任何环境氧和恶臭胺反应。

    Production of cookies with extrusion and post extrusion baking
    9.
    发明授权
    Production of cookies with extrusion and post extrusion baking 失效
    生产饼干用挤出和后挤压烘烤

    公开(公告)号：US5015489A

    公开(公告)日：1991-05-14

    申请号：US362747

    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： A21C3/04 ,  A21C11/16 ,  A21D8/02

    CPC分类号： A21C11/163 ,  A21C3/04 ,  A21D8/02

    摘要： The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote 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, frying, 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, generally less than about 20 bars absolute, preferably less than about 10 bars absolute. The relative amount of solid, crystalline or granulated sugar, such as sucrose, subjected to the heat treatment may be 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显示饼干屑状结构和结构完整性的饼干的生产，以混合和加热包含面粉和油的成分以促进褐变和风味发展。 在挤出炊具中生产的面团状混合物发酵，并使用挤出后烘烤如微波，介电射频，红外线传导或对流烘烤，油炸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，优选小于约10巴绝对压力。 经过热处理的固体，结晶或粒状糖如蔗糖的相对量可用于控制最终产品的压痛和脆性。

    Cookie production with extrusion heat treatment and post extrusion mixing and baking
    10.
    发明授权
    Cookie production with extrusion heat treatment and post extrusion mixing and baking 失效
    饼干生产采用挤压热处理和后挤压混合烘烤

    公开(公告)号：US5015488A

    公开(公告)日：1991-05-14

    申请号：US362472

    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： A21B5/00 ,  A21C1/00 ,  A21C1/06 ,  A21C11/20 ,  A21D8/02 ,  B01F7/00 ,  B01F7/02

    CPC分类号： A21C1/065 ,  A21B5/00 ,  A21C1/006 ,  A21C11/20 ,  A21D8/02 ,  B01F7/00416 ,  B01F7/02

    摘要： The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor development. The heat treated mass produced in the cooker extruder is admixed with ingredients comprising water in a post extrusion mixer. The dough-like mixture produced in the post extrusion mixer is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, frying, or a combination thereof. The shorting 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 and post extrusion mixer are operated at low pressures, generally less than about 20 bars absolute, preferably less than about 10 bars absolute. The relative amount of solid, crystalline or granulated sugar, such as sucrose, subjected to the heat treatment may be 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显示饼干屑状结构和结构完整性的饼干的生产，以混合和加热包含面粉和油的成分以促进褐变和风味发展。 在后挤出混合器中将在炊具挤出机中产生的经热处理的物料与包含水的成分混合。 在挤出后混合器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，油炸或其组合的挤出后烘烤进一步褐变。 基于面团状混合物的重量，面团状混合物的短路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。 挤出机和后挤出混合器在低压下操作，通常小于约20巴绝对压力，优选小于约10巴绝对压力。 经过热处理的固体，结晶或粒状糖如蔗糖的相对量可用于控制最终产品的压痛和脆性。