公开(公告)号：US06596334B1

公开(公告)日：2003-07-22

申请号：US09669660

申请日：2000-09-26

申请人： Gregory Flickinger ,  Philip K. Zietlow ,  James L. Stinson ,  Bernhard Van Lengerich ,  Soumya Roy

发明人： Gregory Flickinger ,  Philip K. Zietlow ,  James L. Stinson ,  Bernhard Van Lengerich ,  Soumya Roy

IPC分类号： A23L105

CPC分类号： A23G3/48 ,  A23G3/0268 ,  A23G3/0273 ,  A23G3/0284 ,  A23G3/42

摘要： Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

摘要翻译： 制备胶凝的干燥甜味产品的方法包括以下步骤：提供接近完成％固体的热流体可胶凝基础共混物，并将流体可胶凝的基础共混物沉积到成型的空腔中。 本发明的方法还可以包括以下步骤：快速固化基础共混物以形成凝胶状的片; 并且将胶凝形状的片与成形腔分离以形成数量的成形片。 在加入其他湿和干成分之前，通过完全水合任何凝胶水胶体，可以在几乎完成的固体含量下沉积可凝胶的基础共混物。

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。

公开(公告)号：US06436455B1

公开(公告)日：2002-08-20

申请号：US09107170

申请日：1998-06-15

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

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.

公开(公告)号：US06180158B2

公开(公告)日：2001-01-30

申请号：US09107168

申请日：1998-06-12

申请人： Philip K. Zietlow ,  Bernhard van Lengerich ,  James L. Stinson ,  Gerald L. Wilson ,  Mathew F. Langenfeld

发明人： Philip K. Zietlow ,  Bernhard van Lengerich ,  James L. Stinson ,  Gerald L. Wilson ,  Mathew F. Langenfeld

IPC分类号： A23G300

CPC分类号： A23G3/44 ,  A23G3/0221 ,  A23G3/0226 ,  A23G3/04 ,  A23G3/52

摘要： A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F. extruding the aerated foam to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. Drying the pieces to a moisture content of about 1 to 5% to form dried aerated confection pieces.

摘要翻译： 用于制备充气甜食，特别是棉花糖的连续方法包括以下步骤：A.通过连续混合形成糖浆浆液，在单个容器中连续形成透明浓缩糖浆; 通过搅拌和间接加热来烹饪糖浆浆料以溶解固体，通过蒸发水作为蒸气浓缩糖浆，并蒸发蒸气以形成浓缩的澄清糖浆，其中糖浆在容器内的停留时间范围为约1至 5分钟; B.冷却透明浓缩糖浆，不结晶，形成冷却的透明糖浆; C.将透明冷却的糖浆与约1至30％的泡沫结构剂混合以形成液体甜食混合物; D.用干糖晶体接种液体甜食混合物以形成接种的液体甜食混合物; E.将接种的液体甜食混合物充气以形成充气的甜食塑料泡沫; F.挤压充气泡沫以形成塑料加气的糖果挤出物绳; G.冷却挤出物绳以固化糖果，形成一套充气的甜食绞绳; H.将设置的充气糖果挤出物绳成型; 并且I.将片干燥成约1至5％的水分含量以形成干燥的充气甜食片。

公开(公告)号：US06495179B1

公开(公告)日：2002-12-17

申请号：US09298715

申请日：1999-04-23

申请人： Philip K. Zietlow ,  Dean Franssell ,  S. Ganesh Ganesan ,  Mathew F. Langenfeld ,  Philip E. Palkert ,  James L. Stinson ,  Bernhard van Lengerich

发明人： Philip K. Zietlow ,  Dean Franssell ,  S. Ganesh Ganesan ,  Mathew F. Langenfeld ,  Philip E. Palkert ,  James L. Stinson ,  Bernhard van Lengerich

IPC分类号： A23G300

CPC分类号： A23G3/50 ,  A23G3/2076 ,  A23G3/2092 ,  A23G3/26 ,  A23G3/28 ,  A23G3/52 ,  A23G3/54

摘要： Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion of the external surface has a distinguishing feature differing from the body in color, texture or structure. Preparation methods are disclosed directed to a mass of aerated confection pieces having at least one colored portion and having an external surface; applying a substance, at least a fraction of which has a second color, to adhere to the external surface and to define sticky aerated confection pieces; and, forming the sticky aerated confection pieces into finished non-sticky coated pieces, The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

摘要翻译： 具有身体颜色和身体外表面的片状形式的充气糖果重要地特征在于其至少一部分已被修改以提供与身体不同的外观。 充气食品包含50至98％的糖组分; 约0.5至30％的结构剂; 和约1至8％的水分。 充气食品的密度为约0.1至1.0g / cc。 产品的特征还在于具有外表面，并且其中外表面的至少一部分具有与身体颜色，质地或结构不同的区别特征。 公开了一种制备方法，其涉及具有至少一个着色部分并具有外表面的大量充气糖果块; 施用至少一部分具有第二颜色的物质以粘附到外表面并且限定粘性充气甜食片; 并将粘稠的充气糖果片形成成完成的非粘性涂层片，糖果食品特别适合用作儿童RTE谷物的成分。

公开(公告)号：US06432460B1

公开(公告)日：2002-08-13

申请号：US09264589

申请日：1999-03-08

申请人： Philip K. Zietlow ,  Bernhard H. van Lengerich ,  Mathew F. Langenfeld ,  Terry J. Reishus ,  James L. Stinson ,  Gerald L. Wilson ,  Michael A. Helser

发明人： Philip K. Zietlow ,  Bernhard H. van Lengerich ,  Mathew F. Langenfeld ,  Terry J. Reishus ,  James L. Stinson ,  Gerald L. Wilson ,  Michael A. Helser

IPC分类号： A23L130

CPC分类号： A23G3/44 ,  A23G3/0221 ,  A23G3/0226 ,  A23G3/0242 ,  A23G3/04 ,  A23G3/362 ,  A23G3/366 ,  A23G3/368 ,  A23G3/52 ,  A23G3/54 ,  A23L33/16 ,  A23L33/21

摘要： Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.01% to 45% of a dry particulate having a particle size distribution such that 90% have a particle size of less than 400 &mgr;m to form a liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 1.0 g/cc and; extruding the aerated foam at a temperature of about 105 to 150° F. to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and, drying the pieces to a moisture content of about 1 to 5% to form dried aerated confection pieces. Dried calcium fortified aerated marshmallow food products find particular suitability for use as ingredients for children's RTE cereals.

摘要翻译： 公开的是充气食品，特别是棉花糖，具有营养强化成分和改进的制备方法。 充气食品包含50至98％的糖组分; 约0.5至30％的结构剂; 约1％至30％的水分; 约0.01％至15％的营养强化成分选自生物活性成分，纤维，微营养素，矿物质及其混合物。 充气食品的密度为约0.1至1.0g / cc.。制备方法包括以下步骤：A.提​​供液体糖甜食混合物，其包含：约50至98％的糖组分; 约1％至30％的水分; 和约1至30％（基于干重）泡沫结构剂; B.加入液体甜食混合物约0.01％至45％的粒度分布为90％的干燥颗粒具有小于400μm的粒度以形成液体甜食混合物; 使液体甜食混合物充气以形成密度为约0.1至1.0g / cc的充气甜食塑料泡沫; 在约105至150°F的温度下挤压充气泡沫以形成充气的糖果挤出物; 冷却挤出物以固化糖果以形成设定的充气甜食挤出物; 将设置的充气甜食挤出物成形为片; 并将其干燥至约1％至5％的含水量以形成干燥的充气甜食片。干燥的钙强化充气棉花糖食品特别适合用作儿童RTE谷物的成分。

公开(公告)号：US06793953B2

公开(公告)日：2004-09-21

申请号：US10142535

申请日：2002-05-08

申请人： Philip K. Zietlow ,  Bernhard H. Van Lengerich ,  Mathew F. Langenfeld ,  Terry G. Reishus ,  James L. Stinson ,  Gerald L. Wilson ,  Michael A. Helser

发明人： Philip K. Zietlow ,  Bernhard H. Van Lengerich ,  Mathew F. Langenfeld ,  Terry G. Reishus ,  James L. Stinson ,  Gerald L. Wilson ,  Michael A. Helser

IPC分类号： A23L130

CPC分类号： A23G3/44 ,  A23G3/0221 ,  A23G3/0226 ,  A23G3/0242 ,  A23G3/04 ,  A23G3/362 ,  A23G3/366 ,  A23G3/368 ,  A23G3/52 ,  A23G3/54 ,  A23L33/16 ,  A23L33/21

摘要： A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

摘要翻译： 提供了一种制备具有营养强化成分的充气食品，特别是棉花糖的方法。 根据本发明的优选形式，所述方法包括以下步骤：提供液体糖甜食混合物，其包含：糖组分; 约1％至30％的水分; 和泡沫结构剂; 向所述液体甜食混合物中加入包含营养强化成分的干燥颗粒; 充气液体甜食混合物以形成充气甜食塑料泡沫; 在加热的温度下挤压充气泡沫以形成充气的糖果挤出物; 冷却挤出物以固化糖果以形成设定的充气甜食挤出物; 将设置的充气甜食挤出物成形为片; 并干燥片。 本发明还涉及用甜味剂和可用于制备充气食品的营养强化成分接种的液体甜食混合物。

公开(公告)号：US5776534A

公开(公告)日：1998-07-07

申请号：US627864

申请日：1996-04-03

申请人： John C. Christensen ,  Thomas G. Cremers ,  James L. Stinson ,  Philip K. Zietlow

发明人： John C. Christensen ,  Thomas G. Cremers ,  James L. Stinson ,  Philip K. Zietlow

IPC分类号： A21C11/16 ,  A21D8/02 ,  A21D13/00 ,  A21D13/08 ,  A23L1/00 ,  A23L1/18 ,  A23P1/12 ,  A23P1/14 ,  A21C5/00 ,  A21D2/00

CPC分类号： B30B11/245 ,  A21C11/163 ,  A21D13/08 ,  A21D8/02 ,  A23L7/17 ,  A23P30/25 ,  A23P30/34 ,  B30B11/221

摘要： An apparatus (10) for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder having screw augers in a main passageway for advancing a plastic food mass, a device for dividing the plastic food mass into a plurality of substreams such as a branching passageway section in fluid communication with a plurality of sub-divided dough passageways, and a die head having a plurality of die ports for each subpassageway. Each subpassageway has a separate conduit for supplying an additive and has disposed therein a multiplicity of in-line static mixer elements to admix the additive into the substreams of the plastic food mass before passage through the die ports.

摘要翻译： 公开了一种用于将单个可挤压食品流如煮熟的谷物面团形成多个不同颜色和/或调味的面团流的装置（10），其包括在用于推进塑料食物块的主通道中的螺旋钻的挤出机， 用于将塑料食品分割成多个子流，例如与多个分开的面团通路流体连通的分支通道部分，以及具有用于每个子通道的多个模具端口的模具头。 每个子通道具有用于供应添加剂的单独导管，并且在其中设置有多个在线静态混合器元件，以在通过模头端口之前将添加剂混合到塑料食品块的子流中。