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：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：US06387432B1

公开(公告)日：2002-05-14

申请号：US09107169

申请日：1998-06-12

申请人： Philip K. Zietlow ,  Gerald L. Wilson ,  Michael A. Helser

发明人： Philip K. Zietlow ,  Gerald L. Wilson ,  Michael A. Helser

IPC分类号： H23G300

CPC分类号： A23G3/52 ,  A23G7/02

摘要： The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature (“Tg”) of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.

摘要翻译： 本发明描述了冷却干燥充气糖果块以增加碗寿命的方法，包括以下步骤：A.以软塑料状态冷却热干燥充气糖果片，其具有（1）水分含量小于3.5重量％ （2）至少80℃的初始温度和（3）至少15℃的玻璃化转变温度（“Tg”）至回火温度范围内的温度，所述回火温度范围为Tg + 5℃至约Tg + 30℃，以形成部分冷却干燥的充气糖果块; B.将冷却的干燥的棉花糖片保持在回火温度范围内约1至15分钟，以形成回火的部分冷却干燥的棉花糖; 和C.将回火的部分冷却的干燥的棉花糖片材进一步冷却至低于其Tg，以形成固体形式的冷却干燥的棉花糖，其展示碗寿命增加。

公开(公告)号：US06207216B1

公开(公告)日：2001-03-27

申请号：US09298714

申请日：1999-04-23

申请人： Philip K. Zietlow ,  Diran Ajao ,  Michael A. Helser

发明人： Philip K. Zietlow ,  Diran Ajao ,  Michael A. Helser

IPC分类号： A23G300

CPC分类号： A23G3/44 ,  A23G3/362 ,  A23G3/46 ,  A23G3/48 ,  A23G3/52 ,  A23G3/54

摘要： Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

摘要翻译： 公开了快速溶解于水或乳制品饮料中的充气甜食。 充气食品优选包含50至98％的糖组分; 约0.5至30％的结构剂; 约1％至6％的水分; 和约1％至5％的搅打剂。 充气食品的密度为约0.1至1.0g / cc。 组合物可以形成为各自为约0.1至5g的片。 还公开了片的制备方法。 糖果食品特别适合用作儿童RTE谷物的成分。

公开(公告)号：US06200611B1

公开(公告)日：2001-03-13

申请号：US08349300

申请日：1994-12-05

申请人： Ganesh S. Ganesan ,  Michael A. Helser ,  Myron M. Uecker ,  Todd W. Gusek

发明人： Ganesh S. Ganesan ,  Michael A. Helser ,  Myron M. Uecker ,  Todd W. Gusek

IPC分类号： A23P100

CPC分类号： A23L7/191 ,  A23L7/126

摘要： An apparatus (10) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (12) and coated with a molten binder in the form of a caramel syrup in an auger mixer (20) is compressed into a sheet by a device (32). In the sheeting device (32), the coated popped popcorn is drawn into and passes between an input conveyor (30) and a compressing conveyor (34) arranged at a non-parallel angle thereto. An air manifold (37) directs cooled air to the upper surface of the compressing conveyor (34) to cool the belting (36) thereof, with the cooled air being deflected to cool a spreader box (28) which receives the coated popcorn from the auger mixer (20) and distributes it on the input conveyor (30). The coated popcorn is cooled while being transported by a transport conveyor (44) including belting in the form of a mesh by a multiplicity of fans (46) located above and below the transport conveyor (44) and mounted on a movable support. The sheet is cut into strips which can then be separated and cut into the desired lengths.

摘要翻译： 公开了一种使用根据本发明优选教导的方法形成爆米花棒的设备（10），其中爆米花爆发在空气弹簧（12）中并且在螺旋搅拌机中涂覆有焦糖糖浆形式的熔融粘合剂（ 20）通过装置（32）压缩成片材。 在片材装置（32）中，涂布的爆米花被吸入并输送到输入输送机（30）和以非平行角度布置的压缩输送机（34）之间。 空气歧管（37）将冷却的空气引导到压缩输送器（34）的上表面以冷却其带状物（36），其中冷却的空气被偏转以冷却扩散器箱（28），该扩散器箱（28）从 螺旋搅拌机（20）并将其分配在输入输送机（30）上。 涂覆的爆米花在通过位于运输输送机（44）上方和下方的多个风扇（46）的运输输送机（44）运送，包括带状网格形式的带状物并被安装在可移动的支撑件上。 将片材切成条，然后将其分离并切割成所需的长度。