公开(公告)号：WO2014197465A1

公开(公告)日：2014-12-11

申请号：PCT/US2014/040684

申请日：2014-06-03

Applicant: KELLOGG COMPANY

Inventor： HOSSEN, Monjur

IPC: A21D6/00

CPC classification number: A23L1/1016 ,  A23L7/115 ,  A23L7/1975 ,  A23L7/198 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2250/5106

Abstract: Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.

Abstract translation: 一些实施方案包括用于形成用于各种食品的改性麸皮产品的方法，所述食品包括饮料，即食谷物，谷物产品，格兰诺拉麦片类产品，健康酒吧，烘焙食品和甜食。 示例性方法包括首先在250至290华氏度的高温下烹饪麸皮30秒至4分钟以形成煮熟的麸浆。 然后将熟麸泥浆进行水性微研磨步骤以形成平均粒径为150微米或更小的煮熟浆料。 或者，将熟糠浆首先干燥，然后进行研磨或粉碎，以形成平均粒度为150微米或更小的煮熟的麸皮粉末。

公开(公告)号：WO2013009978A2

公开(公告)日：2013-01-17

申请号：PCT/US2012/046462

申请日：2012-07-12

Applicant: KELLOGG COMPANY ,  FENELEY, Michael

Inventor： FENELEY, Michael

IPC: A23P1/10 ,  B26F3/00 ,  A23L1/164

CPC classification number: B26D1/38 ,  A23L7/126 ,  A23P30/00 ,  A23P30/10 ,  B26F3/002 ,  Y10T225/12 ,  Y10T225/16 ,  Y10T225/321 ,  Y10T225/371

Abstract: A rotary sizing apparatus to form granola pieces includes a transfer device to move a granola slab and a diversion portion extending along a transfer axis between a receiving end and an exit end for receiving the slab from the transfer device. A rotary breaking device is disposed adjacent and in spaced relationship to the exit end for receiving the granola slab. The rotary breaking device is rotatable about a rotary breaking axis disposed above the transfer axis, and includes at least one blade for rotatably striking the top side of the moving granola slab to break the granola slab into a plurality of granola pieces. The at least one blade engages the top side of the granola slab during rotation of the blade to establish a breaking angle between zero and forty five degrees relative to the top side of the granola slab.

Abstract translation: 用于形成格兰诺拉片的旋转定型装置包括移动格兰诺拉板坯的转移装置和在接收端和出口端之间沿传送轴线延伸的转移部分，用于从转印装置接收板坯。 旋转破碎装置设置成与出口端相邻并且间隔开，用于容纳格兰诺拉片。 旋转破碎装置可以围绕设置在传送轴线上方的旋转断裂轴线旋转，并且包括至少一个叶片，用于可旋转地打击移动的格兰诺威麦片的顶侧，以将格兰诺拉片断裂成多个颗粒状碎片。 在叶片旋转期间，至少一个叶片与格兰诺拉板坯的顶侧接合，以形成相对于格子诺拉板坯的顶侧在零和四十五度之间的断裂角度。

公开(公告)号：WO2009152317A1

公开(公告)日：2009-12-17

申请号：PCT/US2009/047021

申请日：2009-06-11

Applicant: KELLOGG COMPANY ,  OURS, Dave ,  JUNTUNEN, Sharon ,  DAVIS, Stanley ,  KREIDER, Clark

Inventor： OURS, Dave ,  JUNTUNEN, Sharon ,  DAVIS, Stanley ,  KREIDER, Clark

IPC: B65B39/08 ,  B65B11/04

CPC classification number: B65B39/08 ,  B65B1/36 ,  B65B11/045

Abstract: A method of forming a transportable container (24) of bulk goods begins by placing the distributing end of a hopper (40) over the open top of a bunched bag (42). Bulk goods are dispensed from the distributing end of the hopper (40) through the open top of the bag (42) to establish a level of bulk goods in the bag. The hopper (40) moves vertically relative to the closed base (58) of the bag (42) during the dispensing of bulk goods from the distributing end of the hopper to maintain vertical spacing between the distributing end of the hopper and the level of bulk goods in the bag (42). A hopper fill level is maintained in the hopper during the dispensing of bulk goods from the hopper., An outer wrap (52) is spirally wrapped around the bag (42) while filling the bag to form the transportable container (24). The outer wrap (42) is maintained near the level of bulk goods in the bag.

Abstract translation: 通过将料斗（40）的分配端放置在聚束袋（42）的敞开的顶部上，形成散装货物的可运送容器（24）的方法开始。 散装货物通过袋（42）的开口顶部从料斗（40）的分配端分配，以在袋中建立一定量的散装货物。 在从料斗的分配端分配散装货物期间，料斗（40）相对于袋（42）的封闭底座（58）垂直移动，以保持料斗分配端与体积水平之间的垂直间距 袋中的货物（42）。 在从料斗分配散装货物期间，在料斗中保持料斗填充量。在填充袋以形成可运输容器（24）的同时，将外包装（52）螺旋地缠绕在袋（42）周围。 外包装（42）保持在袋中散装货物的附近。

公开(公告)号：WO2009149316A1

公开(公告)日：2009-12-10

申请号：PCT/US2009/046351

申请日：2009-06-05

Applicant: KELLOGG COMPANY ,  OURS, Dave ,  JUNTUNEN, Sharon

Inventor： OURS, Dave ,  JUNTUNEN, Sharon

IPC: B65B1/02 ,  B65B43/58 ,  B65B43/62

CPC classification number: B65B1/02 ,  B65B11/045 ,  B65B43/58 ,  B65B43/62 ,  B65B53/02

Abstract: The present invention relates to a method of producing a transportable container (20) for bulk goods. A bag (48) is placed through a former opening (78) of a slip frame former (24) which surrounds a portion of the bag. The bag receives the bulk goods from a feed source (50). A stretch wrap (38) is disposed radially about a bottom support (56) and a portion of the slip frame former to initially form the transportable container. At least one of the slip frame former and the bottom support moves relative to other in response to the fill level of the bulk goods in the bag. During filling, the slip frame former is maintained at a position surrounding the fill level of the bulk goods in the bag. As the fill level increases in the bag, previously disposed portions of stretch wrap are disengaged from the slip frame former to squeeze the filled portions of the bag and lock together the bulk goods as additional portions of stretch wrap are disposed around the slip frame former.

Abstract translation: 本发明涉及一种生产用于散装货物的运输容器（20）的方法。 袋（48）通过围绕袋的一部分的滑动框架成形器（24）的前开口（78）放置。 该袋从进料源（50）接收散装货物。 拉伸包装（38）围绕底部支撑件（56）径向地设置，并且滑动框架形成器的一部分初始地形成可移动容器。 响应于袋中的散装货物的填充水平，滑动框架前端部和底部支撑件中的至少一个相对于另一个移动。 在填充期间，滑动框架架保持在围绕袋中散装货物的填充水平的位置。 随着袋中的填充水平增加，预先设置的拉伸包装部分与滑动框架成形器脱离，以挤压袋的填充部分并将散装货物锁定在一起，因为附加的拉伸包裹部分设置在滑动框架架周围。

公开(公告)号：WO2009039472A1

公开(公告)日：2009-03-26

申请号：PCT/US2008/077172

申请日：2008-09-22

Applicant: KELLOGG COMPANY ,  ORTIZ, Deirdre ,  TREECE, Thomas, Z.

Inventor： ORTIZ, Deirdre ,  TREECE, Thomas, Z.

IPC: A23L1/00 ,  A21D10/00

CPC classification number: A23L7/122 ,  A21D13/31 ,  A23P20/25

Abstract: The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

Abstract translation: 本发明提供酥脆的食品，中间体和制造它们的方法。 特别地，本发明提供具有奶油和润滑填充物的脆脆的脆饼干，脆饼干，面包片，饼干等。 还提供了有效的方法来制备这种酥脆的食品，其中在特殊配制的粉末的存在下，面团被烘焙，油炸或类似地加热，以最终导致润滑的填充和脆的外观。 因此，还提供了高级中间体和最终产品。 当商业条件下包装和储存时，这些食品在延长的时间间隔内令人惊奇地保留了它们的外观和光滑的内部空间。

公开(公告)号：WO2008106674A2

公开(公告)日：2008-09-04

申请号：PCT/US2008/055617

申请日：2008-03-03

Applicant: KELLOGG COMPANY ,  ENEVOLD, Constance, Jo ,  FLAGET, Richard, Norris ,  SCHONAUER, Sylvia, Lynn

Inventor： ENEVOLD, Constance, Jo ,  FLAGET, Richard, Norris ,  SCHONAUER, Sylvia, Lynn

IPC: A23G3/54 ,  A23G3/26

CPC classification number: A23G3/54 ,  A23G3/0095 ,  A23L7/122 ,  A23L25/25 ,  A23P20/10

Abstract: Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating temperatures. In addition, the process produces a thinner and softer coating to provide a novel taste and texture to the coated food piece. The engrossing syrup can be used to coat a wide variety of types of food pieces using a pan coating process.

Abstract translation: 公开了一种用于锅包衣方法的浸泡糖浆和使得能够用随时间保持其柔软度的软糖包衣来涂覆食物的方法。 该方法还允许涂层在低涂层温度下发生。 此外，该方法产生更薄和更软的涂层以向涂覆的食物提供新颖的味道和质地。 这种充满糖浆的浆料可以用于涂覆多种类型的食品，使用锅涂法。

公开(公告)号：WO2008024907A3

公开(公告)日：2008-02-28

申请号：PCT/US2007/076632

申请日：2007-08-23

Applicant: KELLOGG COMPANY ,  FLOYD, Cherie ,  BELLO, Anthony ,  NEMETH, Katy

Inventor： FLOYD, Cherie ,  BELLO, Anthony ,  NEMETH, Katy

IPC: A21D13/08 ,  A21D13/00 ,  A23L1/164

Abstract: Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma over the storage period. The preferred carrier oils have oxidative stability indexes of at least 30 hours and solid fat contents at 21° C of at least 40.

公开(公告)号：WO2008024903A2

公开(公告)日：2008-02-28

申请号：PCT/US2007/076625

申请日：2007-08-23

Applicant: KELLOGG COMPANY ,  HOLDRIDGE, Mark ,  BELLO, Anthony ,  ENGLE, Terry

Inventor： HOLDRIDGE, Mark ,  BELLO, Anthony ,  ENGLE, Terry

IPC: A23L1/30 ,  A23L1/00

CPC classification number: A23L33/12 ,  A23L7/122 ,  A23L7/126 ,  A23L7/13 ,  A23L19/18 ,  A23L33/115 ,  A23V2002/00 ,  A23V2250/187 ,  A23V2250/1868

Abstract: Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a mixture thereof is applied onto the food product. The coated food product is then packaged and is stable for at least 12 weeks of storage at 70° F 50% relative humidity as defined by the absence of development of a fishy aroma or taste. The process is widely applicable to a variety of food products including ready to eat cereals, quick cooking oatmeal, cereal bars, granola bars, potato chips, nacho chips, corn chips, cookies, crackers, pretzels, baked cheese curls, fried cheese curls and other food products.

Abstract translation: 公开了将含有ω-3脂肪酸的粉末稳定在食品上的方法。 该食品涂覆有涂层油，然后将包含至少一种包含二十二碳六烯酸脂肪酸，二十碳五烯酸脂肪酸或其混合物中的至少一种的ω-3脂肪酸的粉末施加到食品上。 然后包装的食品被包装并且在70°F 50％相对湿度下保存至少12周，如由于没有发现鱼腥味或味道而定义的。 该方法广泛适用于各种食品，包括即食谷物，快速燕麦粥，麦片棒，格兰诺拉麦片，薯片，奈霍木片，玉米片，饼干，饼干，椒盐脆饼，烤干酪卷发，油炸奶酪卷发和 其他食品。

公开(公告)号：WO2008017003A1

公开(公告)日：2008-02-07

申请号：PCT/US2007/075013

申请日：2007-08-02

Applicant: KELLOGG COMPANY ,  FU, Bin ,  HOLDRIGE, Mark

Inventor： FU, Bin ,  HOLDRIGE, Mark

IPC: A23L1/00 ,  A23L1/164 ,  A23P1/00 ,  A23P1/08

CPC classification number: A21C15/02 ,  A23L7/122 ,  A23L7/126 ,  A23L7/178 ,  A23P20/00 ,  A23P20/20 ,  A23P30/30

Abstract: The present invention is in the field of layered food products and processes for making them. The present invention provides food items with improved crispy and non-abrasive texture and more abundant flavor, as well as industrially-efficient and cost-effective processes for making food items with the improved crispy and non- abrasive texture and more abundant flavor.

Abstract translation: 本发明涉及分层食品及其制造方法。 本发明提供了具有改善的酥脆和非磨料纹理和更丰富的风味的食品，以及用于制造具有改善的脆性和非磨料纹理和更丰富的风味的食品的工业上有效和成本有效的方法。

公开(公告)号：WO2006138524A2

公开(公告)日：2006-12-28

申请号：PCT/US2006/023422

申请日：2006-06-15

Applicant: KELLOGG COMPANY ,  FU, Bin ,  BARNES, Don ,  DEVYAK, Suzann Annette

Inventor： FU, Bin ,  BARNES, Don ,  DEVYAK, Suzann Annette

IPC: A21D10/00

CPC classification number: A21C11/08 ,  A21C11/04 ,  A21D13/24 ,  A21D13/40

Abstract: The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step of permanently displacing a portion of the at least partially elastic ribbon to a second height greater than the first height with a cutting die. The inventive method can produce a cracker formed from sheetable dough. The inventive cracker includes a first portion of planar configuration and a second portion integrally formed with and raised from said first portion.

Abstract translation: 本发明提供一种形成食用物品的方法。 该方法包括将面团形成具有第一高度的基本平坦的带状物的步骤。 面团至少部分弹性。 该方法还包括使用切割模具将至少部分弹性带的一部分永久移位到大于第一高度的第二高度的步骤。 本发明的方法可以生产由可成型面团形成的饼干。 本发明的裂解器包括平面构造的第一部分和与所述第一部分一体地形成并且从其升起的第二部分。