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    DEFLAVORED PEA COMPOSITION
    35.
    发明申请
    DEFLAVORED PEA COMPOSITION 审中-公开

    公开(公告)号：WO2019006286A1

    公开(公告)日：2019-01-03

    申请号：PCT/US2018/040266

    申请日：2018-06-29

    Applicant: KELLOGG COMPANY

    Inventor： HOSSEN, Monjur ,  PINKSTON, John, David ,  TENEA, Alina, Ruxandra ,  CHERIAN, George

    IPC: A23L11/00 ,  A23L11/30 ,  A23J1/14 ,  A23J3/14

    Abstract: Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

    THICKENED POWDERED FOOD PRODUCT
    36.
    发明申请
    THICKENED POWDERED FOOD PRODUCT 审中-公开

    公开(公告)号：WO2018217785A9

    公开(公告)日：2018-11-29

    申请号：PCT/US2018/033934

    申请日：2018-05-22

    Applicant: KELLOGG COMPANY

    Inventor： EKUNDAYO, Olufunmilayo, R.

    IPC: A23L29/20 ,  A23L7/161 ,  A23L19/00 ,  A23L33/17 ,  A23L25/00

    Abstract: The present disclosure provides for a powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a powder component and a non-powder component. The powder component is capable of being quickly reconstituted or hydrated with water or other fluid to a creamy consistency and within a very short amount of time with little to no shear other than hand mixing with a spoon or other utensil.

    FOODSTUFF PACKAGING ASSEMBLY AND RELATED METHODS
    37.
    发明申请
    FOODSTUFF PACKAGING ASSEMBLY AND RELATED METHODS 审中-公开
    食品包装组件及相关方法

    公开(公告)号：WO2018064256A1

    公开(公告)日：2018-04-05

    申请号：PCT/US2017/053881

    申请日：2017-09-28

    Applicant: KELLOGG COMPANY

    Inventor： POLAK, Mieczyslaw, B.

    IPC: B65D81/34

    Abstract: An assembly (10) includes foodstuff packaging (12, 14, 20), a first foodstuff (16), and a second foodstuff (18). The foodstuff packaging ( 12, 14, 20) includes a portion (14) configured to generate heat. The first foodstuff (16) is disposed within the foodstuff packaging (12, 14, 20) and includes a first foodstuff (16) material configured to transition from a first state to a second state upon application of the heat. The second foodstuff (18) is disposed within the foodstuff packaging (12, 14, 20) and is (i) separated from the first foodstuff (16) when the first foodstuff (16) is arranged in the first state and (ii) comingled with the first foodstuff (16) when the first foodstuff (16) is arranged in the second state to define a comingled foodstuff.

    Abstract translation: 组件（10）包括食品包装（12,14,20），第一食品（16）和第二食品（18）。 食品包装（12,14,20）包括被配置为产生热量的部分（14）。 第一食品（16）设置在食品包装（12,14,20）内并且包括第一食品（16）材料，其被配置为在施加热量时从第一状态过渡到第二状态。 当第一食品（16）布置在第一状态时，第二食品（18）设置在食品包装（12,14,20）内并且（i）与第一食品（16）分离并且（ii） 与第一食品（16）配合，当第一食品（16）布置在第二状态以限定混合食品时。

    COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL
    38.
    发明申请
    COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL 审中-公开
    烹饪食品产品具有降低的丙烯酰胺水平

    公开(公告)号：WO2018031536A1

    公开(公告)日：2018-02-15

    申请号：PCT/US2017/045878

    申请日：2017-08-08

    Applicant: KELLOGG COMPANY

    Inventor： ORTIZ, Deirdre, E. ,  ZIMMERMAN, Stephen, Paul ,  PINKSTON, John, David

    IPC: A21D13/02 ,  A23L7/10 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18 ,  A23L33/21 ,  A23L33/22 ,  A23L7/00

    Abstract: The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

    Abstract translation: 本发明涉及减少热加工食品中丙烯酰胺形成的方法，以及减少丙烯酰胺的熟制食品。 该方法包括提供在热加工过程中需要减少丙烯酰胺形成的食品或食品中间体，并将有效减少热加工过程中丙烯酰胺形成量的糠醇组合物施加到食品或食品中间体， 低于如果组合物没有被应用。

    FOOD PROCESSING SYSTEM AND A METHOD INCLUDING TESTING A FOREIGN OBJECT SENSOR
    39.
    发明申请
    FOOD PROCESSING SYSTEM AND A METHOD INCLUDING TESTING A FOREIGN OBJECT SENSOR 审中-公开
    食品加工系统和包括测试异物传感器的方法

    公开(公告)号：WO2017156226A1

    公开(公告)日：2017-09-14

    申请号：PCT/US2017/021507

    申请日：2017-03-09

    Applicant: KELLOGG COMPANY

    Inventor： HIRZEL, Nicholson, James

    IPC: G01N33/10 ,  B65B1/04 ,  B65B1/30 ,  B65B57/10 ,  G01N33/02 ,  B65B1/32

    CPC classification number: B65B57/12 ,  B65B5/022 ,  B65B7/02 ,  B65B25/00 ,  B65B37/16 ,  B65B39/007 ,  B65B51/146 ,  B65B57/10 ,  B65B57/18 ,  B65B61/26 ,  G01F15/00 ,  G01N33/02 ,  G01N33/10 ,  G01V3/08

    Abstract: A food processing system (10, 100) is disclosed. The food processing system (10, 100) includes a food scaling portion (12, 112), a food bagging portion (14, 114) and a chute portion (16, 116) connecting the food scaling portion (12, 112) to the food bagging portion (14, 114). The food processing system (10, 100) also includes a foreign object sensor (18, 118) arranged about the chute portion (16, 116). The foreign object sensor (18, 118) and the chute portion (16, 116) cooperatively form a foreign object sensing zone (25, 125) within a passage (72, 172) formed by the chute portion (16, 116) that extends along a portion of a length of the chute portion (16, 116). The food processing system (10, 100) also includes at least one sensor testing conduit (34, 134) extending through one or both of the food scaling portion (12, 112) and the chute portion (16, 116). An exit opening of the at least one sensor testing conduit (34, 134) is arranged within the foreign object sensing zone (25, 125). A method (200) is also disclosed.

    Abstract translation: 公开了一种食品加工系统（10,100）。 食品加工系统（10,100）包括将食品定标部分（12,112）连接到食品定标部分（12,112）的食品定标部分（12,112），食品装袋部分（14,114）和滑槽部分 食物装袋部分（14,114）。 食品加工系统（10,100）还包括布置在滑槽部分（16,116）周围的外物传感器（18,118）。 异物传感器（18,118）和滑槽部分（16,116）协作地在由滑槽部分（16,116）形成的通道（72,172）内形成异物检测区域（25,125） 沿着滑槽部分（16,116）的一部分长度。 食物处理系统（10,100）还包括至少一个传感器测试导管（34,134），其延伸穿过食物标度部分（12,112）和滑槽部分（16,116）中的一个或两者。 所述至少一个传感器测试导管（34,134）的出口开口布置在所述异物感测区域（25,125）内。 还公开了一种方法（200）。

    HIGH PROTEIN FLAKES DERIVED FROM PROTEIN PELLETS
    40.
    发明申请
    HIGH PROTEIN FLAKES DERIVED FROM PROTEIN PELLETS 审中-公开
    来自蛋白小球的高蛋白薄片

    公开(公告)号：WO2017087369A1

    公开(公告)日：2017-05-26

    申请号：PCT/US2016/062001

    申请日：2016-11-15

    Applicant: KELLOGG COMPANY

    Inventor： HOSSEN, Monjur ,  CHERIAN, George ,  ASIF, Muhammad

    IPC: A23L7/117 ,  A23L33/17 ,  A23P30/20

    CPC classification number: A23J3/26 ,  A23J3/14 ,  A23L5/10 ,  A23L7/117 ,  A23L33/17 ,  A23P30/20 ,  A23V2002/00

    Abstract: The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

    Abstract translation: 本发明涉及制备高蛋白质薄片的方法，包括将蛋白质形成蛋白质颗粒并将蛋白质颗粒和食物组分引入炊具中。 将蛋白质颗粒和食物成分在炊具中煮熟以得到熟食品。 食品然后形成高蛋白片。

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