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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。
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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。
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公开(公告)号：US06309686B1
公开(公告)日：2001-10-30
申请号：US09629496
申请日：2000-07-31
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。
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公开(公告)号：US06436455B1
公开(公告)日：2002-08-20
申请号：US09107170
申请日：1998-06-15
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.
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5.发明授权公开(公告)号：US06251452B1
公开(公告)日：2001-06-26
申请号：US09298716
申请日：1999-04-23
申请人： James N. Weinstein , Scott A. Tolson , James R. Borek , Peter A. Huberg , Thomas Jarl , Philip K. Zietlow , Bernhard van Lengerich
发明人： James N. Weinstein , Scott A. Tolson , James R. Borek , Peter A. Huberg , Thomas Jarl , Philip K. Zietlow , Bernhard van Lengerich
IPC分类号： A23L127
CPC分类号： A23G3/2015 , A21C11/163 , A23L7/122 , A23P30/25
摘要： Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of 4:1 to as much as 50:1 at an average convergence angle of 5 to 65° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.
摘要翻译： 公开了一种设备（10）和方法，其中例如通过挤出机或泵提供塑料可挤压食品，并且与另一种食品组合而不混合以形成复杂图案化的食品，例如通过图案形成模具（20）。 图案化食品的横截面积从入口端（34）到出口端（36）的平均会聚角为5至65°，从而减少了4:1至多达50:1 同时保持横截面图案以形成减小的横截面图案化的食品，然后通过具有等于减小的横截面面积的开口的模具端口挤出以形成复合图案化的挤出物。
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公开(公告)号：US06579555B1
公开(公告)日：2003-06-17
申请号：US09660515
申请日：2000-09-12
申请人： James N. Weinstein , Scott A. Tolson , James R. Borek , Peter A. Huberg , Thomas Jarl , Philip K. Zietlow , Bernhard van Lengerich
发明人： James N. Weinstein , Scott A. Tolson , James R. Borek , Peter A. Huberg , Thomas Jarl , Philip K. Zietlow , Bernhard van Lengerich
IPC分类号： A23G300
CPC分类号： A23G3/2015 , A21C11/163 , A23L7/122 , A23P30/25
摘要： A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane of a second color or hue. The fine line or plane preferably extends through the body and has a thickness of less than 1 mm.
摘要翻译： 复合图案化的挤出物由具有由诸如泡沫的可压缩材料形成的主体的糖食食品构成。 更具体地，本体具有第一颜色并且设置有至少一个第二颜色或色调的细线或平面。 细线或平面优选地延伸穿过主体并具有小于1mm的厚度。
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公开(公告)号：US4834996A
公开(公告)日：1989-05-30
申请号：US62673
申请日：1987-06-16
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。
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8.发明授权
公开(公告)号：US5972404A
公开(公告)日：1999-10-26
申请号：US909597
申请日：1997-08-12
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。
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公开(公告)号：US06149965A
公开(公告)日：2000-11-21
申请号：US5675
申请日：1998-01-12
IPC分类号： A23L1/0528 , A23L1/164 , A23L1/18
摘要： Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other .beta.-2 fructofuranose. The cereals contain about 0.1 to 17% added inulin. The inulin ingredient can be incorporated into the dough and/or topically applied. Also provided are methods for preparing such cooked cereal doughs and finished farinaceous products.
摘要翻译： 公开的是熟干的谷类食品，例如煮熟的谷物面团，即食谷物和由这种熟化的谷物面团制成的谷物小吃，其含有至少部分由菊粉或其他β-2呋喃果糖供应的高水平的可溶性纤维。 谷物中含有约0.1至17％的菊粉。 菊粉成分可以并入面团和/或局部施用。 还提供了制备这样的熟化谷物面团和成品谷物产品的方法。
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10.发明授权Low molecular weight glassy carbohydrate matrix encapsulating an emulsifier dry mix 有权低分子量玻璃质碳水化合物基质，包封乳化剂干混合物
公开(公告)号：US6096363A
公开(公告)日：2000-08-01
申请号：US453456
申请日：1999-12-03
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 disclosed are 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。 还公开了包括将低分子量碳水化合物加热到其熔点以上的制备方法，将乳化剂混合以形成岩浆，将足够低的足够低的岩浆迅速冷却以形成固体基质并减小尺寸以形成必需尺寸的粉末。
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