公开(公告)号：WO2009009708A1

公开(公告)日：2009-01-15

申请号：PCT/US2008/069723

申请日：2008-07-11

Applicant: KELLOGG COMPANY ,  ARMSTRONG, Brian ,  HOWREY, Bruce ,  HARKNESS, Gerald, A.

Inventor： ARMSTRONG, Brian ,  HOWREY, Bruce ,  HARKNESS, Gerald, A.

IPC: A21D8/04 ,  A21D13/00

CPC classification number: A21D13/40 ,  A21D8/00

Abstract: The present invention provides snack-sized or accompaniment food items with cracker texture, appearance and flavor on one side, and pretzel texture, appearance and flavor on the other side. Efficient processes are also provided for making such food items, wherein a dough is treated so as to create a dual texture. Superior intermediates and end products are therefore also provided.

Abstract translation: 本发明提供了在一侧具有饼干质地，外观和风味的小吃大小或伴奏食品，另一侧具有椒盐脆饼的质地，外观和风味。 还提供了用于制造这样的食品的有效方法，其中处理面团以产生双重质地。 因此，还提供了高级中间体和最终产品。

公开(公告)号：WO2008086514A1

公开(公告)日：2008-07-17

申请号：PCT/US2008/050847

申请日：2008-01-11

Applicant: KELLOGG COMPANY ,  CAGAMPANG, Gloria ,  ELANDER, Lisa ,  BELLO, Anthony

Inventor： CAGAMPANG, Gloria ,  ELANDER, Lisa ,  BELLO, Anthony

IPC: A23L1/09 ,  A23L1/30

CPC classification number: A23L33/12 ,  A21D13/38 ,  A23L3/3454 ,  A23L7/00 ,  A23L9/00 ,  A23L9/20 ,  A23L21/00 ,  A23L29/10 ,  A23L29/30 ,  A23L33/125 ,  A23V2002/00 ,  A23V2250/1842 ,  A23V2250/1868 ,  A23V2250/187 ,  A23V2250/60 ,  A23V2250/194

Abstract: Disclosed is a creme filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the creme filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The creme filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.

Abstract translation: 公开了一种用ω-3脂肪酸二十碳五烯酸，二十二碳六烯酸或其混合物强化的霜剂填充物，并且室温稳定至少4个月，更优选至少8个月。 已经发现，这些ω-3脂肪酸可以通过在含有30至55％的高饱和脂肪水平的稳定剂脂肪和/或油的蛋白质中使用来稳定化。 奶油馅充分适用于各种食品，并为这些食物提供了ω-3脂肪酸的健康益处。

公开(公告)号：WO2008042836A2

公开(公告)日：2008-04-10

申请号：PCT/US2007/080054

申请日：2007-10-01

Applicant: KELLOGG COMPANY ,  GARTER, Barbara, L. ,  POWERS, Michael, W. ,  TREECE, Thomas, Z.

Inventor： GARTER, Barbara, L. ,  POWERS, Michael, W. ,  TREECE, Thomas, Z.

CPC classification number: A23D7/0056 ,  A23L7/126 ,  A23L25/10

Abstract: In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85°F and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

Abstract translation: 一般而言，本发明提供了用于制备所公开的坚果黄油组合物的坚果黄油组合物和方法。 在优选实施方案中，坚果奶油组合物或方法是花生酱。 在另一个优选的实施方案中，本发明提供了一种制备凝胶化花生酱组合物的方法，该方法包括以下步骤：混合花生酱，乳化剂，糖醇和甘油三酯基稳定剂以形成第一混合物; 将淀粉与第一混合物共混以形成第二混合物; 静置第二混合物直至形成凝胶，其中花生酱不超过85°F和65-85％，乳化剂为0.15-0.5％，糖醇为5-30％，甘油三酯类稳定剂为 1-5％，淀粉为1-5％。

公开(公告)号：WO2008042834A1

公开(公告)日：2008-04-10

申请号：PCT/US2007/080042

申请日：2007-10-01

Applicant: KELLOGG COMPANY ,  PEZZOLI, Paul

Inventor： PEZZOLI, Paul

IPC: B65D5/54

CPC classification number: B65D5/541 ,  B65D5/542 ,  B65D5/5445

Abstract: A container of the present invention is designed for shipping and holding various items. The container (10) is formed from a blank of a material, such as corrugated material, plastic, paperboard, etc. and includes side panels extending between a top portion and a bottom portion. A tear line (30) extends around the side panels for disengaging the top portion from the container thereby exposing all of the items extending along the side panels. An improved configuration of the perforations or slits (32,34) along the tear line prevents the corners defined between the side panels from being damaged and deformed and provides for smooth tearing of the tear line from the container. A second tear section (40) is defined in the a portion of the container by a perforation line (44) with the tear section being separable from said portion thereby partially exposing the items contained in the container.

Abstract translation: 本发明的容器设计用于运输和保持各种物品。 容器（10）由诸如波纹材料，塑料，纸板等的材料的坯料形成，并且包括在顶部和底部之间延伸的侧板。 撕裂线（30）围绕侧板延伸，以使顶部与容器脱离接合，从而暴露沿着侧板延伸的所有物品。 沿着撕裂线的穿孔或狭缝（32,34）的改进的构造防止了侧板之间限定的拐角被损坏和变形，并提供了撕裂线从容器的平滑撕裂。 通过穿孔线（44）在容器的一部分中限定第二撕裂部分（40），其中撕开部分可与所述部分分离，从而部分地暴露容纳在容器中的物品。

公开(公告)号：WO2007030718A2

公开(公告)日：2007-03-15

申请号：PCT/US2006/035055

申请日：2006-09-11

Applicant: KELLOGG COMPANY ,  BELLO, Anthony ,  GIMMLER, Norbert ,  ROY, Pradip, K.

Inventor： BELLO, Anthony ,  GIMMLER, Norbert ,  ROY, Pradip, K.

IPC: A61K47/00 ,  A61K31/22

CPC classification number: A61K31/22 ,  A21D2/16 ,  A23L7/117 ,  A23L7/122 ,  A23L7/126 ,  A23L19/05 ,  A23L19/18 ,  A23L33/12 ,  A23P20/10 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/1882 ,  A23V2250/548 ,  A23V2250/1868 ,  A23V2250/187

Abstract: Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cooldes, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.

Abstract translation: 公开了用于稳定用于食品中的ω-3脂肪酸的方法。 该过程允许创建包含ω-3脂肪酸如二十二碳六烯酸和二十碳五烯酸的各种食物形式和食物成分，其中这些食物和食物形式在几个月内稳定并且不会产生鱼腥味或味道。 这种稳定性能够将欧米茄-3脂肪酸掺入食物形式，如即食谷物，小食混合物，薯片，燕麦棒，烤面包机糕点，烘焙食品，冷却水，饼干，水果片和水果皮。 这些工艺利用玉米醇溶蛋白涂层来保护和稳定ω-3脂肪酸。

公开(公告)号：WO2007019506A2

公开(公告)日：2007-02-15

申请号：PCT/US2006/030895

申请日：2006-08-07

Applicant: KELLOGG COMPANY ,  BAUMAN, Michael, N. ,  WILLOUGHBY, Chris ,  SINHA, Nirmal, K. ,  SINHA, Meena

Inventor： BAUMAN, Michael, N. ,  WILLOUGHBY, Chris ,  SINHA, Nirmal, K. ,  SINHA, Meena

IPC: A23B4/03

CPC classification number: A23B7/154 ,  A23B7/02 ,  A23B7/022 ,  A23B7/04 ,  A23B7/08 ,  A23B7/085 ,  A23L19/03

Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with (16) millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from (40) to (80) at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about (40). The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to (84).

Abstract translation: 公开了一种去皮的整个干浸泡的蔓越莓。 此外还公开了一种制备蔓越莓的方法。 该过程包括通过收集通过具有（16）毫米开口的网状筛并且保留在具有9毫米开口的筛网上的那些单独定尺寸的速冻蔓越莓。 然后将大小的蔓越莓在温度为29至44℃的白利糖度为（40）至（80）的输注溶液中剥皮并输注。 C＆mn; 5度; 直至蔓越莓的白利糖度至少约为（40）。 蔓越橘从输液中取出并在73-85℃的温度下干燥， 直到它们的水分活度为0.25-0.6，浮力至少为30％。 最终的干浸泡蔓越莓的白利糖度最好为76至（84）。

公开(公告)号：WO2006089142A3

公开(公告)日：2006-08-24

申请号：PCT/US2006/005694

申请日：2006-02-17

Applicant: KELLOGG COMPANY ,  OURS, David, C. ,  CARY, Randall, L. ,  GUNIA, Gary, W.

Inventor： OURS, David, C. ,  CARY, Randall, L. ,  GUNIA, Gary, W.

IPC: B65D81/02

Abstract: The invention provides a stackable bulk transport container. The stackable bulk transport container includes a first bulk container that includes a flexible container filled with particulate material and wrapped in stretch wrap. The flexible container of the first bulk container is wrapped such that the stretch wrap is applied substantially at the fill level as the fill level rises. The stackable bulk transport container also includes a planar member positioned on the first bulk container. The planar member defines a substantially planar surface that engages the first bulk container. The stackable bulk transport container also includes a second bulk container positioned on the planar member. When the second bulk container is positioned on the planar member, the planar member flattens and expands the top portion of the first bulk container to enhance the stability of the stackable bulk transport container.

公开(公告)号：WO2006050296A1

公开(公告)日：2006-05-11

申请号：PCT/US2005/039339

申请日：2005-11-01

Applicant: KELLOGG COMPANY ,  OURS, David, C.

Inventor： OURS, David, C.

IPC: B65D75/00 ,  B65D77/00

CPC classification number: B65D75/004 ,  B65D77/003

Abstract: The invention provides a container including a front panel (12) and a back panel (14) spaced from the front panel. The container also includes first and second side panels (16, 18) connecting the front and back panels. The container also includes at least one area of weakness (24) on at least one of the front back and side panels. The container also includes a wrapping material extending around a portion of the container deforming the at least one area of weakness (24) relative to the other of the panels. After wrapping, the container has a predetermined shape formed by deforming the area of weakness relative to the remainder of the container.

Abstract translation: 本发明提供了一种容器，其包括与前面板间隔开的前面板（12）和后面板（14）。 容器还包括连接前面板和后面板的第一和第二侧板（16,18）。 容器还包括在前后面板和侧面板中的至少一个上的至少一个弱点区域（24）。 容器还包括围绕容器的一部分延伸的包裹材料，该容器使弱化物（24）的至少一个区域相对于另一个面板变形。 在包装之后，容器具有通过相对于容器的其余部分使无区域变形而形成的预定形状。

公开(公告)号：WO2004103822A1

公开(公告)日：2004-12-02

申请号：PCT/US2004/015134

申请日：2004-05-14

Applicant: KELLOGG COMPANY ,  OURS, David, C. ,  CARY, Randall ,  GUNIA, Gary

Inventor： OURS, David, C. ,  CARY, Randall ,  GUNIA, Gary

IPC: B65B69/00

CPC classification number: B65B69/0075 ,  B65G53/42 ,  B65G65/36

Abstract: The subject invention relates to a vacuum wand assembly (10) for extracting a product (12) from a container (14), especially a non-self supporting container that collapses as the product is extracted. The assembly (10) includes a wand for extending into the container (14) and for withdrawing the product (12) therefrom. A vacuum source (18) is connected to the wand (16) for applying a vacuum to extract the product through the wand (16). A supporting structure (24) supports the wand (16) and is moveable relative to the container (14) for carrying the wand (16) as the product (12) is extracted from the container (14). The wand (16) is limited in a vertical direction by the supporting structure (24). This keeps the wand (16) at the pre-determined level relative to the product within the container (14).

Abstract translation: 本发明涉及一种用于从容器（14）中提取产品（12）的真空棒组件（10），特别是当产品被抽出时塌陷的非自支撑容器。 组件（10）包括用于延伸到容器（14）中并用于从其中取出产品（12）的杆。 真空源（18）连接到棒（16），用于施加真空以通过棒（16）提取产品。 当产品（12）从容器（14）中取出时，支撑结构（24）支撑杆（16）并且可相对于容器（14）移动，用于承载魔杖（16）。 杆（16）由支撑结构（24）沿垂直方向限制。 这使得魔杖（16）相对于容器（14）内的产品保持在预定的水平。

公开(公告)号：WO2004103085A2

公开(公告)日：2004-12-02

申请号：PCT/US2004/014747

申请日：2004-05-12

Applicant: KELLOGG COMPANY ,  ROY, Pradip, K. ,  DE BRUIJN, Mark

Inventor： ROY, Pradip, K. ,  DE BRUIJN, Mark

IPC: A23G

CPC classification number: A23G3/52 ,  A23G3/0012 ,  A23G3/0221 ,  A23G3/54

Abstract: The subject invention relates to a system and method for manufacturing aerated confections, more specifically, multi-colored aerated confections. The system includes a mixer for mixing ingredients into a mixture, a cooker downstream from the mixer, and a buffer vessel to hold the mixture. A vessel pump transports the mixture from the buffer vessel to an aerator station. The aerator station comprises a single aerator and a plurality of additive stations. After aerating the mixture, a manifold divides the mixture into a plurality of streams and pumps the streams to the additive stations. Each of the plurality of streams has a control pump to pump the mixture from the aerator in predetermined portions. An extruder is positioned downstream from the additive stations and in fluid communication with each of the streams to extrude the predetermined portions into the aerated confection.

Abstract translation: 本发明涉及用于制造充气甜食的系统和方法，更具体地说，涉及多色充气甜食。 该系统包括用于将成分混合到混合物中的混合器，来自混合器下游的炊具和用于保持混合物的缓冲容器。 容器泵将混合物从缓冲容器输送到曝气器站。 充气站包括单个充气器和多个添加剂站。 在混合物充气之后，歧管将混合物分成多个流并将流泵送到添加剂站。 多个流中的每一个具有控制泵，用于将预混合物从曝气器中预先分配。 挤出机位于添加剂站的下游并且与每个流体流体连通以将预定部分挤压到充气甜食中。