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    PSYLLIUM CONTAINING SNACK BARS, PROCESSES FOR MAKING THESE, AND USES THEREOF
    91.
    发明申请
    PSYLLIUM CONTAINING SNACK BARS, PROCESSES FOR MAKING THESE, AND USES THEREOF 审中-公开
    含有SNACK棒的PSYLLUM，制造这些棒的方法及其用途

    公开(公告)号：WO1995007631A1

    公开(公告)日：1995-03-23

    申请号：PCT/US1994010290

    申请日：1994-09-13

    Applicant: KELLOGG COMPANY

    Inventor： KELLOGG COMPANY ,  BAILEY, John

    IPC: A23L01/29

    CPC classification number: A21D2/36 ,  A23L7/122 ,  A23L7/126 ,  A23L29/238

    Abstract: The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for purposes such as increasing dietary fiber or for reducing cholesterol. Dry mixes for making psyllium containing snack bars are also a feature of the invention.

    Abstract translation: 本发明是一种含欧车前车的小吃店。 作为本发明的一部分还包括制作小吃棒的方法。 该产品可用于治疗或饮食方式，用于增加膳食纤维或降低胆固醇。 用于制作含欧车前线小吃店的干混物也是本发明的特征。

    METHOD FOR INFUSING RAISINS WITH HIGH LEVELS OF HUMECTANT
    92.
    发明申请
    METHOD FOR INFUSING RAISINS WITH HIGH LEVELS OF HUMECTANT 审中-公开
    用于输入高水平的人的方法

    公开(公告)号：WO1994002033A1

    公开(公告)日：1994-02-03

    申请号：PCT/US1993006665

    申请日：1993-07-15

    Applicant: KELLOGG COMPANY

    Inventor： KELLOGG COMPANY ,  HARTSON, Barton, L. ,  GUZMAN, Miguel ,  CAUCHI, Stephen

    IPC: A23L01/212

    CPC classification number: A23B7/08 ,  A23B7/0053 ,  A23B7/022 ,  A23L19/03

    Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90-100 F (32-44 C) for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.

    Abstract translation: 葡萄干的柔软性保持特性通过以葡萄干的重量为20-28％的比例，以葡萄干的表面施用纯的可食用多元醇保湿剂，优选甘油来提高。 然后通过将葡萄干和湿润剂浸入温度为90-100°F（32-44℃）的另外的湿润剂溶液中，使葡萄干和湿润剂有效地使葡萄干吸收湿润剂达到约10- 19重量％。 然后将葡萄干从湿润剂溶液中取出，然后干燥至含水量为7-20％。

    POUCH HAVING SEPARATE COMPARTMENTS
    94.
    发明申请
    POUCH HAVING SEPARATE COMPARTMENTS 审中-公开

    公开(公告)号：WO2023014501A1

    公开(公告)日：2023-02-09

    申请号：PCT/US2022/037702

    申请日：2022-07-20

    Applicant: KELLOGG COMPANY

    Inventor： UTHOFF, Andrew, Carl

    IPC: B65D30/22 ,  B65D81/32

    Abstract: A food package (100) includes a lay-flat pouch (11) and a fastening member (136). The lay-flat pouch has a first compartment (112) and a second compartment (114) defined by a first side seal (120) and an intermediate seal (116) extending from the first side seal. The pouch includes a fold seam (132) extending along the intermediate seal. The pouch is arranged in a folded configuration with the first compartment disposed adjacent to the second compartment and a first portion of the first side seal and a second portion of the first side seal cooperate to define a base of the pouch. The fastening member attaches the first compartment to the second compartment.

    METHOD OF PRODUCING A HIGH PROTEIN FLOWABLE BATTER
    95.
    发明申请
    METHOD OF PRODUCING A HIGH PROTEIN FLOWABLE BATTER 审中-公开

    公开(公告)号：WO2021158725A1

    公开(公告)日：2021-08-12

    申请号：PCT/US2021/016516

    申请日：2021-02-04

    Applicant: KELLOGG COMPANY

    Inventor： SAADE, Carol

    IPC: A21D2/14 ,  A21D2/26 ,  A21D10/04 ,  A23L33/17

    Abstract: A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.

    VEGETABLE BASED SNACK STICK
    96.
    发明申请
    VEGETABLE BASED SNACK STICK 审中-公开

    公开(公告)号：WO2020180651A1

    公开(公告)日：2020-09-10

    申请号：PCT/US2020/020301

    申请日：2020-02-28

    Applicant: KELLOGG COMPANY

    Inventor： HOSSEN, MD, Monjur ,  SHOULDICE, Amy

    IPC: A23J3/16 ,  A23J3/22 ,  A23J3/26

    Abstract: A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

    HIGH PROTEIN FROZEN FOOD PRODUCT AND METHOD
    97.
    发明申请
    HIGH PROTEIN FROZEN FOOD PRODUCT AND METHOD 审中-公开

    公开(公告)号：WO2020146184A1

    公开(公告)日：2020-07-16

    申请号：PCT/US2020/012029

    申请日：2020-01-02

    Applicant: KELLOGG COMPANY

    Inventor： McGEE, Allen ,  ALVAREZ, Pedro

    IPC: A23G9/50 ,  A21D13/45

    Abstract: A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.

    FOOD PRODUCT WITH REDUCED SUGAR GRAIN BINDER COMPOSITION
    98.
    发明申请
    FOOD PRODUCT WITH REDUCED SUGAR GRAIN BINDER COMPOSITION 审中-公开
    具有降糖糖粒粘合剂组合物的食品

    公开(公告)号：WO2017147376A1

    公开(公告)日：2017-08-31

    申请号：PCT/US2017/019288

    申请日：2017-02-24

    Applicant: KELLOGG COMPANY

    Inventor： YANG, Guoshen ,  TURPIN, Jana ,  HOSSEN, Monjur ,  HERBERS, Gregory, J.

    IPC: A21D13/00 ,  A23L5/10 ,  A23L7/10

    CPC classification number: A21D13/062 ,  A21D6/006 ,  A23L7/10 ,  A23L7/198 ,  A23L29/225 ,  A23P10/20 ,  A23V2002/00

    Abstract: A method for preparing a food product and a food product thereof including a grain- based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product.

    Abstract translation: 制备包含基于谷物的粘合剂并基本上不含添加的糖的食品及其食品的方法。 该方法包括制备熟谷物粉，然后在用液体烹饪期间或之后水合熟谷物粉以形成粘合剂组合物。 将粘合剂组合物和一种或多种食物成分结合形成附聚物，并且将附聚物热处理以获得食物产品。

    BEACON BASED CAMPAIGN MANAGEMENT
    99.
    发明申请
    BEACON BASED CAMPAIGN MANAGEMENT 审中-公开
    基于BEACON的招标管理

    公开(公告)号：WO2016176133A1

    公开(公告)日：2016-11-03

    申请号：PCT/US2016/029115

    申请日：2016-04-25

    Applicant: KELLOGG COMPANY

    Inventor： MURTHY, Ganapa, Sanshidhara

    IPC: G06Q30/02

    CPC classification number: G06Q30/0257 ,  G06Q30/0261 ,  G06Q30/0267 ,  H04L12/1859 ,  H04L51/24 ,  H04L51/38

    Abstract: A method (1100) for transmitting a campaign notification message (152, 152a-c, 700A-C) to a shopper mobile computing device (130, 130a-c) includes receiving a condition set (142) from a user computing device (110) corresponding to a user (102) for generating the campaign notification message. The condition set includes a defined campaign type, at least one proximity detection device (134) activated by the user and at least one proximity -based delivery parameter (360) indicating campaign content related to the defined campaign type. The method also includes receiving proximity information (162) from the shopper mobile computing device (130) indicating a proximity of the shopper mobile computing device in relation to the activated proximity detection device. The method also includes generating the campaign notification message based on the received condition set and the received proximity information and transmitting the campaign notification message to the mobile computing device.

    Abstract translation: 用于向购物者移动计算设备（130,130a-c）发送活动通知消息（152,152a-c，700A-C）的方法（1100）包括从用户计算设备（110）接收条件集（142） ）对应于用于生成活动通知消息的用户（102）。 条件集包括定义的活动类型，由用户激活的至少一个接近检测装置（134）和指示与所定义的活动类型相关的活动内容的至少一个基于邻近的递送参数（360）。 该方法还包括从购物者移动计算设备（130）接收指示购物者移动计算设备相对于激活的接近检测设备的接近度的邻近信息（162）。 该方法还包括基于所接收的条件集和接收的邻近信息生成活动通知消息，并向移动计算设备发送活动通知消息。

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