公开(公告)号：WO2012135285A1

公开(公告)日：2012-10-04

申请号：PCT/US2012/030849

申请日：2012-03-28

Applicant: KELLOGG COMPANY ,  HIRZEL, Nicholson ,  BRESLIN, James

Inventor： HIRZEL, Nicholson ,  BRESLIN, James

IPC: F26B15/12 ,  F26B23/00 ,  A23L1/00

CPC classification number: F26B23/002 ,  A21B1/26 ,  A21B1/48 ,  A23B9/08 ,  A23L3/40 ,  F26B15/12 ,  Y02P70/40 ,  Y02P70/405

Abstract: The heat recovery system includes an oven having a treatment air with a treatment air temperature and a treatment air dew point temperature to treat a product or product in process. A zone outlet exhaust waste treatment air following the treatment of the product. A preheating zone includes a preheating inlet for the introduction of preheating air having a preheating air temperature and a preheating air dew point temperature to preheat the product. A transfer duct extends between the zone outlet of the oven and the preheating zone to transfer a portion of waste treatment air from the oven to the preheating zone to create the preheating air to preheat additional product. The preheating air preheats the product in the preheating zone to a product temperature that is at least equal to the treatment air dew point temperature to eliminate surface condensation on the product during treatment in the oven.

Abstract translation: 热回收系统包括具有处理空气的烘箱，处理空气温度和处理空气露点温度以处理正在处理的产品或产品。 区域出口废气处理后的废气处理产品。 预热区域包括用于引入具有预热空气温度和预热空气露点温度的预热空气的预热入口以预热产品。 传送管道在烘箱的区域出口和预热区之间延伸，以将一部分废物处理空气从烘箱转移到预热区域，以产生预热空气以预热附加产品。 预热空气将预热区域中的产品预热到至少等于处理空气露点温度的产品温度，以消除在烘箱中处理过程中产品上的表面冷凝。

公开(公告)号：WO2012075228A3

公开(公告)日：2012-06-07

申请号：PCT/US2011/062790

申请日：2011-12-01

Applicant: KELLOGG COMPANY ,  OURS, David, C. ,  JUNTUNEN, Sharon, B.

Inventor： OURS, David, C. ,  JUNTUNEN, Sharon, B.

IPC: B65B1/02 ,  B65B11/02 ,  B65B43/58

Abstract: The packaging system forms a transportable container for bulk goods having stretch wrap that is spirally wrapped about a bottom support and bulk goods to define the transportable container. The stretch wrap contacts at least a portion of the bulk goods to squeeze and lock together the bulk goods. During filling, the bottom support of the transportable container lowers as the transportable container is formed to accommodate additional bulk goods. The stretch wrap is prestretched from a non-stretched state to a stretched state prior to disposing the wrap about a slip frame former in the stretched state. The wrap returns to its non-stretched state as it is disengaged from the slip frame former to squeeze and lock together the bulk goods disposed therein. The packaging system results in a transportable container that is optimally packed and shaped for the efficient filling of a truck for shipping.

公开(公告)号：WO2011072000A3

公开(公告)日：2011-06-16

申请号：PCT/US2010/059434

申请日：2010-12-08

Applicant: KELLOGG COMPANY ,  GIMMLER, Norbert ,  GAMBINO, Charles ,  KAUFFMAN, Hillis ,  ENGLE, Penny

Inventor： GIMMLER, Norbert ,  GAMBINO, Charles ,  KAUFFMAN, Hillis

IPC: A23L1/18 ,  A23L1/10

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

公开(公告)号：WO2010080872A1

公开(公告)日：2010-07-15

申请号：PCT/US2010/020314

申请日：2010-01-07

Applicant: KELLOGG COMPANY ,  FU, Bin

Inventor： FU, Bin

IPC: A23L1/164 ,  A21D13/00

CPC classification number: A23L33/21 ,  A21D13/31 ,  A21D13/32 ,  A21D13/38 ,  A23L7/122 ,  A23P20/20

Abstract: A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake- stable filling has a baked density of less than 1.875 g/cm3 and a baked water activity level of less than 0.35. The fiber ingredients have a particle size of less than about 150 μm. The fat ingredients of the filling substantially refrain from spreading to the dough component during or after baking so that the dough component remains crispy.

Abstract translation: 将蓬松的，烘烤稳定的馅料施用于面团部件并烘烤以提供具有酥脆外观和奶油色内部的食品。 通过混合脂肪成分（如大豆油）和纤维成分如燕麦纤维来形成烘烤稳定的填充物。 接下来，该方法包括混合更多的纤维成分和任选成分，例如干酪粉，乳清蛋白粉，盐，酵母增强剂和辣椒粉。 烘烤稳定的填充物的烘烤密度小于1.875g / cm 3，烘焙水活度水平小于0.35。 纤维成分的粒径小于约150μm。 在烘烤期间或烘烤后，填充物的脂肪成分基本上不会蔓延到面团组分，使得面团组分保持脆性。

公开(公告)号：WO2010068475A1

公开(公告)日：2010-06-17

申请号：PCT/US2009/065838

申请日：2009-11-25

Applicant: KELLOGG COMPANY ,  OURS, David, C.

Inventor： OURS, David, C.

IPC: B65B1/00 ,  B65B11/00 ,  B65B61/00 ,  B29C44/12

CPC classification number: B65B1/00 ,  B29C44/1271 ,  B65B11/00 ,  B65B61/00

Abstract: A method for packaging a plurality of particles in a flexible container begins by moving the particles through an opening of the flexible container to at least partially fill the flexible container. An expandable material is then disposed, in an unexpanded state, to at least a portion of the flexible container. Next, at least a portion of the expandable material is activated after the moving step has begun to expand the expandable material and increase the rigidity of the expandable material to stabilize the flexible container. A method is also included for disposing the expandable material to at least a portion of flexible film wrapped around a stack of cartons.

Abstract translation: 将多个颗粒包装在柔性容器中的方法开始于将颗粒移动通过柔性容器的开口至少部分地填充柔性容器。 然后将可膨胀材料以未膨胀状态设置在柔性容器的至少一部分上。 接下来，在移动步骤已经开始膨胀可膨胀材料并增加可膨胀材料的刚性以稳定柔性容器之后，可膨胀材料的至少一部分被激活。 还包括一种用于将可膨胀材料设置到缠绕在一堆纸箱上的柔性膜的至少一部分的方法。

公开(公告)号：WO2009143303A1

公开(公告)日：2009-11-26

申请号：PCT/US2009/044757

申请日：2009-05-21

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

Inventor： OURS, Dave ,  JUNTUNEN, Shari

IPC: B65B1/28 ,  B65B9/20

CPC classification number: B65B51/303 ,  B65B1/28 ,  B65B9/2007 ,  B65B9/213

Abstract: A deflator apparatus for use in a form, fill and seal bagging machine to deflate excess air from and form a filled or partially filled package of bulk goods includes a first deflator having a plurality of first flexible bands that extends between a pair of first arms. The apparatus further includes a second deflator having at least one second flexible band that extends between a pair of second arms. The first and second deflators are spaced from one another and movable relative to one another to sandwich the package of bulk goods between the plurality of first flexible bands and the at least one second flexible band to remove excess air from the package and form the package.

Abstract translation: 一种用于形式，填充和密封装袋机的放气器装置，用于将多余空气从填充或部分填充的散装货物中排出并形成，其包括具有在一对第一臂之间延伸的多个第一柔性带的第一平缩器。 该装置还包括具有在一对第二臂之间延伸的至少一个第二柔性带的第二平缩器。 第一和第二缩减器彼此间隔开并相对于彼此移动，以将多个第一柔性带和至少一个第二柔性带之间的散装货物包装夹在中间，以从包装中移除多余的空气并形成包装。

公开(公告)号：WO2009042279A2

公开(公告)日：2009-04-02

申请号：PCT/US2008/070431

申请日：2008-07-18

Applicant: KELLOGG COMPANY ,  GAMBINO, Charles

Inventor： GAMBINO, Charles

IPC: A47J36/02 ,  A47J37/04 ,  A47J37/06

CPC classification number: H05B6/1209 ,  A47J36/02 ,  A47J37/045 ,  A47J37/0611 ,  A47J37/0676 ,  Y10S99/14

Abstract: In summary, the invention is a method of producing an edible food product. The method includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract translation: 综上所述，本发明是生产食用食品的方法。 该方法包括用具有通过感应加热的第一级易感性的第一材料形成容器芯的步骤。 该方法还包括以下步骤：在原位铸造工艺中，通过感应低于所述第一水平的至少第一部分容器芯以第二级别的加热敏感度浇铸第二材料的围裙，以形成包层烹饪容器 具有烹饪表面。 然后将未煮熟的食品放置在包层烹饪容器的烹饪表面上，并通过使容器芯经受磁场而被加热以产生食用食品。

公开(公告)号：WO2009003155A1

公开(公告)日：2008-12-31

申请号：PCT/US2008/068496

申请日：2008-06-27

Applicant: KELLOGG COMPANY ,  PEZZOLI, Paul

Inventor： PEZZOLI, Paul

IPC: B65B1/28 ,  B65B9/20 ,  B65D33/01

CPC classification number: B65B1/28 ,  B65B9/20 ,  B65B31/022 ,  B65B2220/18

Abstract: A method of producing a packaged food product begins by directing a plurality of food particles into a flexible container to at least partially fill the flexible container. A quantity of air is then evacuated out of the flexible container to create a vacuum within the flexible container. Next, an opening in the flexible container is sealed or closed. Air is then allowed to seep through a sidewall of the container after closing or sealing the flexible container to permit air to gradually flow back into the flexible container to gradually dissipate the vacuum within the flexible container.

Abstract translation: 一种生产包装食品的方法首先将多个食物颗粒引导到柔性容器中以至少部分地填充柔性容器。 然后将一定量的空气从柔性容器中排出，以在柔性容器内产生真空。 接下来，将柔性容器中的开口密封或封闭。 然后在关闭或密封柔性容器之后允许空气渗透容器的侧壁，以允许空气逐渐流回到柔性容器中以逐渐消散柔性容器内的真空。

公开(公告)号：WO2008073795A1

公开(公告)日：2008-06-19

申请号：PCT/US2007/086594

申请日：2007-12-06

Applicant: KELLOGG COMPANY ,  OSTROWSKI, Dan

Inventor： OSTROWSKI, Dan

IPC: B65D51/28

CPC classification number: B65D51/2828

Abstract: The assembly (20) includes a section of bellows (24) extending along an axis (A) between a first end (28) and a second end (30). The section of bellows is operable to collapse along the axis in response to an axially-directed force. The assembly also includes a top neck portion (38) unitary and integrally- formed with the section of bellows at the first end and defining a first opening and cap (52) releasibly engageable with the top neck portion. The assembly also includes a bottom neck portion (32) unitary and integrally- formed with the section of bellows at the second end and defining a second opening. The assembly also includes a membrane (48) disposed across the axis between the bottom neck portion and the section of bellows. The assembly also includes a first product disposed in the section of bellows between the membrane and the cap for mixing with a liquid product in the bottle. The membrane is burstable in response to the collapse of the section of bellows to release the first product through the bottom portion. The first and second openings are substantially the same size.

Abstract translation: 组件（20）包括在第一端（28）和第二端（30）之间沿着轴线（A）延伸的一部分波纹管（24）。 波纹管的部分可操作以响应于轴向力而沿着轴线折叠。 组件还包括顶部颈部（38），该颈部部分（38）与第一端部处的波纹管部分整体成形，并且限定出与顶部颈部可释放地接合的第一开口和帽部（52）。 组件还包括底部颈部（32），其整体形成为与第二端部处的波纹管部分整体形成并限定第二开口。 组件还包括横跨轴线设置在底部颈部和波纹管部分之间的膜片（48）。 组件还包括设置在膜和盖之间的波纹管部分中的第一产品，用于与瓶中的液体产品混合。 响应于波纹管部分的塌陷，膜可以爆裂，以通过底部部分释放第一产品。 第一和第二开口大致相同。

公开(公告)号：WO2008022199A2

公开(公告)日：2008-02-21

申请号：PCT/US2007/076007

申请日：2007-08-15

Applicant: KELLOGG COMPANY ,  ORTIZ, Deirdre ,  BELLO, Anthony ,  GAMBINO, Charles ,  GARTER, Barbara

Inventor： ORTIZ, Deirdre ,  BELLO, Anthony ,  GAMBINO, Charles ,  GARTER, Barbara

IPC: A23L1/30 ,  A61K31/202

CPC classification number: A23L33/12 ,  A23P20/10 ,  A23P20/11

Abstract: A process for producing a food product containing omega-3 fatty acids is disclosed herein. The process includes the step of directing an edible coating for food through an apparatus operable to convert the coating from substantially solid form to substantially liquid form. The process also includes the step of combining at least one omega-3 fatty acid with the coating at least prior to completion of the directing step. The process also includes the step of maintaining the combined coating and at least one omega-3 fatty acid at a temperature of less than 120 degrees Fahrenheit during the directing step.

Abstract translation: 本文公开了生产含有ω-3脂肪酸的食品的方法。 该方法包括通过可操作以将涂层从基本上固体形式转化为基本上液体形式的装置来引导食品的可食用涂层的步骤。 该方法还包括至少在完成引导步骤之前将至少一种ω-3脂肪酸与涂层组合的步骤。 该方法还包括在引导步骤期间将组合的涂层和至少一种ω-3脂肪酸保持在低于120华氏度的温度的步骤。