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公开(公告)号：US06592915B1
公开(公告)日：2003-07-15
申请号：US09667209
申请日：2000-09-21
IPC分类号： A23L1164
CPC分类号： A23L7/126 , A23L7/122 , Y10S426/81
摘要： A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described. The steps include mixing a binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, compressing the amorphous mass into a first layer and a second layer, applying a filling layer on the first layer, combining the first layer and filling layer with the second layer, and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces. In another embodiment, an apparatus for manufacturing a layered cereal bar is described. The apparatus includes beltless compressing rollers that operate in series to combine a mixture comprising the cereal composition and binder.
摘要翻译： 描述了具有至少两个具有可识别的RTE谷物片的谷物层和在两个谷物层之间的至少一个可见填充层的分层谷物棒。 在一个实施方案中，谷类酒吧是具有等于或大于单份RTE谷物与牛奶的营养水平的总营养水平的非煮熟谷物棒。 在一个实施方案中，谷物层由含有RTE谷物，高蛋白质米片和TVP约2:1:1的谷物组合物组成。 谷物层还包含将谷物组合物保持在一起的粘合剂。 在一个实施方案中，填充层是具有高的牛奶含量但具有相对低的水活性的糖果中心。 在另一个实施方案中，描述了具有可见填充层的层状谷物棒的制造方法。 所述步骤包括将粘合剂与具有可识别的谷物片的谷物组合物混合以形成无定形物质，将无定形块压缩成第一层和第二层，在第一层上施加填充层，将第一层和填充层与 第二层，并且将第一层，填充层和第二层压在一起以形成压制层，其中将压制层切割成具有可识别的谷物片的单个谷物条。 在另一个实施例中，描述了用于制造分层谷物棒的设备。 该设备包括无串联压缩辊，其串联操作以组合包含谷物组合物和粘合剂的混合物。
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公开(公告)号：US06500480B1
公开(公告)日：2002-12-31
申请号：US09671605
申请日：2000-09-28
申请人： Josef Burri , Claude Guex
发明人： Josef Burri , Claude Guex
IPC分类号： A23L1164
CPC分类号： A23L33/22 , A23L7/126 , A23L29/238
摘要： The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.
摘要翻译： 本发明涉及含有车前子壳的中间产物和制备中间产物的方法。 含有车前草的中间产物含有约84至96％的欧车前壳，至多约8％的油或脂肪，至多约10％的谷物麸，至多约10％的植物粘合剂 ，最多约1.5％的抗氧化稳定剂。 本发明还涉及含有含有中间产物的欧车前壳的即食谷物产品和用于制备即食谷物产品的方法。
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公开(公告)号：US06800310B2
公开(公告)日：2004-10-05
申请号：US10215672
申请日：2002-08-09
申请人： George M. Squire , Dale W. Cox , Elizabeth L. Walker , William P. Citarella , Christopher Kallgren
发明人： George M. Squire , Dale W. Cox , Elizabeth L. Walker , William P. Citarella , Christopher Kallgren
IPC分类号： A23L1164
CPC分类号： A23L7/126 , A23V2002/00 , A23V2250/5118 , A23V2250/5026 , A23V2200/21 , A23V2250/5036
摘要： An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.
摘要翻译： 改进的低脂肪谷物产品包含基本谷物的簇，其包含脆的，易碎的谷物，优选主要或全部由脆米，薄片麦片和/或膨化谷物组成的脆性谷物。 通过依次施加液体油，干粘合剂混合物和液体糖混合物将多个脆的谷物片结合在一起来制备簇。
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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：US06387436B1
公开(公告)日：2002-05-14
申请号：US09539829
申请日：2000-03-31
申请人： Julie Mazzoleni , Michael Rapp
发明人： Julie Mazzoleni , Michael Rapp
IPC分类号： A23L1164
CPC分类号： A23L7/126
摘要： A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may be formed in situ by evolution of a gas upon reaction of at least one gas-releasing compound with at least one material selected from the group consisting of an acid or an acidic salt when the foam matrix materials are in a fluid state. Preferably, the gas-releasing compound is a leavening agent or virtually any chemical compound that, by reaction with another compound, results in the evolution of a gas in a sufficient amount to form the desired liquid foam that can be dried or cured to form a solid foam matrix. The flaked grain product typically having a density in the range of from about 22 lb/ft3 to about 31 lb/ft3. In this embodiment of the invention, the grain product comprises flaked grain or grains bound together in a solid foam matrix which binds together the flaked grain or grains. The method can include reacting a gas-releasing compound with at least one material selected from the group consisting of an acid and a salt of an acid, resulting in the evolution of a gas to form a fluid foam that can be dried or curved to form a solid foam matrix. Additionally, a method is provided for making the inventive granola-type product. The method includes mixing flaked grain with a fluid foam or foamable mixture. The mixture of fluid foam and flaked grain is then dried or cured to form the product composed of flaked grain bound in a solid foam matrix.
摘要翻译： 提供了含有稳定在固体泡沫基质中的片状颗粒的颗粒产品，其不含添加的脂肪并将片状粘合在一起。 固体泡沫基质具有通过引入气体形成的膨胀体积，气体可以通过至少一种气体释放化合物与至少一种选自酸或 当泡沫基质材料处于流体状态时是酸性盐。 优选地，气体释放化合物是膨松剂或实际上任何化合物，通过与另一种化合物的反应，导致气体的释放量足以形成所需的液体泡沫，所述液体泡沫可被干燥或固化以形成 固体泡沫基质。 片状颗粒产品通常具有在约22lb / ft 3至约31lb / ft 3范围内的密度。 在本发明的该实施方案中，晶粒产品包括在固体泡沫基质中结合在一起的片状颗粒或颗粒，其将片状颗粒结合在一起。 该方法可以包括使气体释放化合物与选自酸和酸的盐中的至少一种材料反应，导致气体逸出，形成可被干燥或弯曲以形成的流体泡沫 固体泡沫基质。 此外，提供了一种用于制造本发明的格兰诺拉型产品的方法。 该方法包括将片状颗粒与流体泡沫或可发泡混合物混合。 然后将流体泡沫和片状颗粒的混合物干燥或固化，以形成由在固体泡沫基质中结合的片状颗粒组成的产品。
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公开(公告)号：US06572910B2
公开(公告)日：2003-06-03
申请号：US09866007
申请日：2001-05-24
申请人： David Arthur Lanner , Yen-Ping Chin Hsieh , Stephen Paul Zimmerman , Lee Michael Teras , Charles Edward Jones , John Russell Herring , Russell William Groves , Mark Joseph Fiteny
发明人： David Arthur Lanner , Yen-Ping Chin Hsieh , Stephen Paul Zimmerman , Lee Michael Teras , Charles Edward Jones , John Russell Herring , Russell William Groves , Mark Joseph Fiteny
IPC分类号： A23L1164
CPC分类号： A23L7/13 , A23L7/117 , Y10S426/808
摘要： Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.
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公开(公告)号：US06303177B1
公开(公告)日：2001-10-16
申请号：US09519324
申请日：2000-03-06
IPC分类号： A23L1164
摘要： The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process for producing such a breakfast cereal is also provided in which at least one cereal grain and a soy material selected from a soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof are blended, cooked to form a cereal dough, and a ready-to-eat cereal is formed from the cereal dough. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process of reducing coronary heart disease risk in a human is also provided in which a cereal containing a soy material containing at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose is administered to a human.
摘要翻译： 本发明提供了一种用于人类消费的早餐谷物，其含有至少一种谷物颗粒和选自大豆粉，大豆粗粉，大豆薄片，粉碎的全大豆材料或其组合的大豆材料。 大豆材料含有至多20mumol / g棉子糖和35mumol / g水苏糖，以及至少200mumol / g蔗糖。 还提供了一种生产这种早餐谷物的方法，其中将至少一种选自大豆粉，大豆粗粉，大豆片，粉碎的整个大豆原料或其组合的谷粒和大豆原料混合，煮熟形成 谷物面团和即食谷物由谷物面团形成。 大豆材料含有至多20mumol / g棉子糖和35mumol / g水苏糖，以及至少200mumol / g蔗糖。 还提供降低人体冠心病风险的方法，其中将含有至多20mumol / g棉子糖和35mumol / g水苏糖以及至少200mumol / g蔗糖的大豆物质的谷物施用于人 。
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公开(公告)号：US06270818B1
公开(公告)日：2001-08-07
申请号：US09469918
申请日：1999-12-22
IPC分类号： A23L1164
摘要： An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.
摘要翻译： 披露了含有食物动画产品和方法的动画食品。 动画食品是可食用的，并且通过将外部物质分散在液体中并显示动画化食品部分的内部质量，使其在外观上与分散之前的动画质量外观不同而动画。
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公开(公告)号：US06759077B1
公开(公告)日：2004-07-06
申请号：US09856133
申请日：2001-08-24
IPC分类号： A23L1164
摘要： The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously, rolled into flakes, and either agglomerated and toasted into a desired biscuit shape or toasted and agglomerated into a desired biscuit shape. A process for the production of the improved breakfast cereal biscuit is also provided. The improved breakfast cereal biscuit typically exhibits extended bowl life, has improved nutritional qualities, is tender and crisp in texture, has better flavors, and requires reduced energy in the manufacturing process, when compared to standard flaked wheat breakfast cereal biscuits.
摘要翻译： 本发明提供了一种改进的早餐谷物饼干，其包含颗粒，其包含至少20重量％的总颗粒含量的蜡质颗粒。 谷物已经被顺序或同时地水合和煮熟，卷成薄片，并且聚集并烘烤成所需的饼干形状或者烤制并聚集成所需的饼干形状。 还提供了生产改进的早餐谷物饼干的过程。 改进的早餐谷物饼干通常具有延长的碗寿命，具有改善的营养品质，质地嫩嫩，具有更好的口味，并且与标准薄片小麦早餐谷物饼干相比，在制造过程中需要减少的能量。
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公开(公告)号：US06746707B2
公开(公告)日：2004-06-08
申请号：US10042835
申请日：2002-01-08
IPC分类号： A23L1164
CPC分类号： A23L7/122
摘要： Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of—100-500 micrometers (“&mgr;m”) thickness fabricated from cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit-sized. The interstitial void spaces between layers average 0.8 millimeters. This laminated structure creates cereal pieces having a distinctive texture and appearance. Methods for fabricating the present laminated multi-layered cereal pieces comprise: A) forming thin layers of cooked cereal dough(s)as sheets or flakes; B) compressing the thin cereal dough layers to form a laminated layered mass; C) forming individual pieces from the laminated mass; D) drying/toasting the individual pieces to 2% to 6% finished moisture; and, optionally E) applying one or more topical coatings to form finished cereals products with multiple layers.
摘要翻译： 公开了干燥层压多层谷物片，特别是R-T-E早餐产品和制备方法。 特别地，谷物片的特征在于高度层压的结构，其包括多个大致水平的薄平行层，其编号为由煮熟的谷物面团制成的100-500微米（“妈妈”）厚度的至少四至二十分之一，其间具有间隙 层。 这些片材的形状和范围可以从咬合尺寸到饼干尺寸。 层之间的间隙空隙间隔平均为0.8毫米。 这种层压结构产生具有独特纹理和外观的谷物片。 制备本层压多层谷物片的方法包括：A）将片状或薄片状的熟的谷类面团形成薄层; B）压缩薄谷物面团层以形成层压层状物; C）从层压体形成单独的片; D）干燥/烘烤个体的2％至6％成品水分; 和任选地E）施用一种或多种局部涂层以形成具有多层的成品谷物产品。
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