公开(公告)号：WO2018175204A1

公开(公告)日：2018-09-27

申请号：PCT/US2018/022676

申请日：2018-03-15

Applicant: KELLOGG COMPANY

Inventor： HOFFMAN, Gustav ,  MURTHY, Ganapa, Sashidhara

IPC: G06F17/30 ,  G06F3/01 ,  G06F3/03 ,  G06Q30/02 ,  H04N21/45 ,  A61B5/16 ,  G06Q99/00

Abstract: A method (600) for media content tracking includes receiving a user identifier (12) and instructing display systems (120) to display media content (20) based on the user identifier. Each display system has a corresponding screen (122). The method also includes receiving image data (312) from an imaging system (300) configured to have a field of view (Fv) arranged to capture images (310) of a user (10). The method further includes determining gaze characteristics of the user including a gaze target (GT) of the user and determining whether the gaze target corresponds to one of the screens. When the gaze target corresponds to one of the screens, the method includes determining a time period (tGE) of gaze engagement with the corresponding screen. The method also includes storing at least one of the gaze characteristics and the media content displayed on the screen corresponding to the gaze target.

公开(公告)号：WO2017127416A1

公开(公告)日：2017-07-27

申请号：PCT/US2017/013919

申请日：2017-01-18

Applicant: KELLOGG COMPANY

Inventor： GIMMLER, Norbert ,  LAUBENTHAL, Kevin J.

IPC: A23P30/34 ,  A21C11/16 ,  A23L7/17

CPC classification number: A23P30/20 ,  A21C11/16 ,  A23L7/117 ,  A23L7/17 ,  A23L7/198 ,  A23P30/34 ,  A23V2002/00

Abstract: An extruder system (100) comprising a cooking extruder (110) configured to extrude a food material, a die (300) connected to the cooking extruder comprised of one or more orifices (200), each orifice (200) comprising an inlet configured to accept the food material, a breaker screen (210) connected to the inlet and comprised of one or more holes, an expansion chamber (220) connected to the breaker screen (220), wherein the expansion chamber (220) has an expansion chamber cross-sectional area and an exit orifice (230) connected to the expansion chamber (220) and configured to output the food material, wherein the exit orifice (230) has an exit orifice cross-sectional area and a cutting knife assembly (120) connected to the exit orifice (230) configured to cut the food material at a rate to create a slice thickness, as well as a method utilising such an extruder system (100) for producing a food product.

Abstract translation: 包括配置成挤出食物材料的烹饪挤出机（110）的挤出机系统（100），连接到所述烹饪挤出机的模具（300），所述模具由一个或多个孔口（200）组成，每个孔口 （200），其包括被构造成接收食物材料的入口，连接到入口并包括一个或多个孔的断路器筛（210），连接到断路器筛（220）的膨胀室（220），其中膨胀室 （220）具有膨胀室横截面积和与所述膨胀室（220）连接并构造成输出所述食物材料的出口孔（230），其中所述出口孔（230）具有出口孔横截面积并且 连接到出口孔（230）的切割刀组件（120），该切割刀组件被构造成以一定速率切割食物材料以产生切片厚度，以及利用这种挤出机系统（100）用于生产食物产品的方法。 / p>

公开(公告)号：WO2015196061A1

公开(公告)日：2015-12-23

申请号：PCT/US2015/036670

申请日：2015-06-19

Applicant: KELLOGG COMPANY

Inventor： TREECE, Thomas, Z. ,  ENEVOLD, Constance, Jo ,  BARNES, Donald ,  SULOFF, Eric, C. ,  REICHKITZER, Tamara, A.

IPC: A23L1/0522 ,  A23L1/053 ,  A23L1/10

CPC classification number: A23L7/126 ,  A23L29/10 ,  A23L29/212 ,  A23L29/25 ,  A23V2002/00

Abstract: Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one of pre-gelatinized starch or hydrocolloid gum in the binder composition. The pre-gelatinized starch and/or hydrocolloid gum enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.

Abstract translation: 公开的是非限制性实施方案，其包括用于形成和成形脆性颗粒前沿的食品的新方法。 该方法包括使用旋转成型工艺来形成和形成各种所需形状的格兰诺拉麦片。 通过使用包含粘合剂组合物中的预胶化淀粉或水胶体胶中的至少一种的独特的粘合剂组合物，能够进行旋转模塑。 预胶化的淀粉和/或水胶体胶使得粘合剂粘度增加并增加了麦芽糖体质量的粘性，使得其可以通过旋转成型机形成，并且使得其从模具中释放为整体形状的和形成的 格兰诺拉麦片食品。

公开(公告)号：WO2012125147A1

公开(公告)日：2012-09-20

申请号：PCT/US2011/028306

申请日：2011-03-14

Applicant: KELLOGG COMPANY ,  GIMMLER, Norbert ,  SMITH, Charles, A. ,  WILLOUGHBY, Chris

Inventor： GIMMLER, Norbert ,  SMITH, Charles, A. ,  WILLOUGHBY, Chris

IPC: A23P1/12 ,  A21C11/10 ,  A21C11/16 ,  B30B11/22

CPC classification number: A21C11/16 ,  A23P30/20 ,  A23P30/25 ,  B30B11/221 ,  B30B11/227

Abstract: A shaping assembly (14) for producing a discrete spiral shaped food product includes a die that defines at least one aperture (28) that is centered on an aperture axis (40). The at least one aperture (28) extends to an aperture exit (32) and allows for the movement of a stream of food mass through the aperture (28) and out the aperture exit (32). A shaping tool (36) includes at least one slicing blade (38) that is disposed over at least a portion of the aperture exit (32) to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool (36) to facilitate rotation of the slicing blade (38) to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade (38) simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.

Abstract translation: 用于产生离散的螺旋状食品的成形组件（14）包括限定以孔径轴线（40）为中心的至少一个孔（28）的模具。 所述至少一个孔（28）延伸到孔出口（32）并且允许食物流的运动通过所述孔（28）并且离开所述孔口（32）。 成形工具（36）包括设置在孔口（32）的至少一部分上的至少一个切片刀片（38），以将食物流切成多个食物块部分。 联接装置接合成形工具（36）以便于切割刀片（38）的旋转，以将多个食物块部分旋转成螺旋状的食物料流。 切片刀片（38）同时切片并旋转食物流以产生螺旋形食物流。 卷曲机用于将螺旋状的食物料流切割成离散的螺旋形食品。

公开(公告)号：WO2011019690A1

公开(公告)日：2011-02-17

申请号：PCT/US2010/044972

申请日：2010-08-10

Applicant: KELLOGG COMPANY ,  GARTER, Barbara

Inventor： GARTER, Barbara

IPC: A23L1/164 ,  A23L1/308 ,  A23L1/09

CPC classification number: A23L33/26 ,  A23L5/00 ,  A23L7/00 ,  A23L7/126 ,  A23L21/00 ,  A23L29/30 ,  A23P10/20

Abstract: The present invention provides a binder syrup comprising polydextrose, crystalline fructose and glycerin. The binder syrup has a low water activity of less than 0.55 and provides a significant amount of fiber. The binder syrup is disposed on particulates, such as whole grains, rolled oats, and fruit pieces, to form food products, such as ready-to-eat cereals and granola bars. The binder syrup also provides a desirable taste and maintains a chewy texture when used in the food products.

Abstract translation: 本发明提供了包含聚右旋糖，结晶果糖和甘油的粘合剂糖浆。 粘合剂糖浆具有小于0.55的低水分活性，并提供大量的纤维。 将粘合剂糖浆放置在颗粒如全谷物，燕麦片和水果片上，形成食品，例如即食谷物和格兰诺拉麦片棒。 粘合剂糖浆还提供期望的味道，并且当用于食品时保持耐嚼质地。

公开(公告)号：WO2010011618A1

公开(公告)日：2010-01-28

申请号：PCT/US2009/051196

申请日：2009-07-21

Applicant: KELLOGG COMPANY ,  QUINLAN, Glenn ,  GAGNON, Brianna Kay, Marie ,  KARLS, Albert, Peter ,  HAAS, Olav, M. ,  PAXHIA, Jeffrey, M. ,  STANYON, Pamela, J.

Inventor： QUINLAN, Glenn ,  GAGNON, Brianna Kay, Marie ,  KARLS, Albert, Peter ,  HAAS, Olav, M. ,  PAXHIA, Jeffrey, M. ,  STANYON, Pamela, J.

IPC: A23L3/00

CPC classification number: A23L3/3481 ,  A21D15/08

Abstract: Disclosed is method for enhancing the shelf life of a baked good. Shelf life is defined as maintaining the % moisture, water activity, and organoleptically perceived tenderness and moistness of the baked good while preventing drying out and hardening of the baked good during storage at room temperature. In the disclosed method the baked good, preferably as it comes out of the baking apparatus, is topically coated with a primary lipid-based coating oil on all surfaces. The primary lipid-based coating oil, which is largely a solid at room temperature, is applied at a temperature above its melting point. The primary lipid-based coating oil preferably has a solid fat content at 20° C of at least 68 %. The baked good is then allowed to cool permitting the primary lipid-based coating oil to penetrate the baked good and to solidify. The coated baked good is then coated with a secondary lipid-based coating comprising a compound coating or a chocolate coating. The baked good treated as described has a shelf life of at least 4 months at room temperature, more preferably at least 6 months and most preferably at least 8 months.

Abstract translation: 公开了提高烘焙食品的保质期的方法。 保质期定义为在室温下储存期间保持烤制品的％湿度，水分活度和感官感觉的柔软性和湿度，同时防止烘焙物质的干燥和硬化。 在所公开的方法中，烘烤好的，优选地从烘烤设备出来，在所有表面上局部涂覆有初级脂质基涂料油。 在室温下大部分为固体的初级脂质基涂覆油在高于其熔点的温度下施加。 主要的脂质基涂料油优选在20℃下的固体脂肪含量至少为68％。 然后将焙烤的物料冷却，使得初级脂质基涂料油渗透烘焙物并固化。 然后将涂覆的烘焙食品涂覆包含复合涂层或巧克力涂层的辅助脂质基涂层。 如上所述烘烤的良好处理在室温下具有至少4个月的保质期，更优选至少6个月，最优选至少8个月。

公开(公告)号：WO2009102575A1

公开(公告)日：2009-08-20

申请号：PCT/US2009/032932

申请日：2009-02-03

Applicant: KELLOGG COMPANY ,  MATTESON, Jennyfer, Reed ,  FLAGET, Richard, Norris

Inventor： MATTESON, Jennyfer, Reed ,  FLAGET, Richard, Norris

IPC: A23G3/34

CPC classification number: A23G3/54 ,  A23G3/0095 ,  A23G3/343 ,  A23G3/48 ,  A23G2200/12

Abstract: The present invention comprises confections having, from interior to exterior: a confection center; a food acid layer; a compound coating layer. The present invention also comprises methods to make the present confections.

Abstract translation: 本发明包括从内部到外部的糖果：糖果中心; 食物酸层; 复合涂层。 本发明还包括制造本甜点的方法。

公开(公告)号：WO2009045991A1

公开(公告)日：2009-04-09

申请号：PCT/US2008/078237

申请日：2008-09-30

Applicant: KELLOGG COMPANY ,  BELANGER, Michael, E. ,  BROOKS, Douglas, Eugene ,  RUHLMAN, Maria, Denelle ,  TAHIR, Zarini, M.

Inventor： BELANGER, Michael, E. ,  BROOKS, Douglas, Eugene ,  RUHLMAN, Maria, Denelle ,  TAHIR, Zarini, M.

IPC: A23L1/164 ,  A21D13/00

CPC classification number: A23L33/16 ,  A23L7/122 ,  A23L7/126 ,  A23L33/15 ,  A23P20/18

Abstract: A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed into the mixer. The second whole grain has an exposed second starch that is different from the first starch. A third starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain. Water is added to the mixer to form a mixture that is cooked to form cooked cereal grains containing high levels of whole oats. The cooked grains are shredded and layered to form a shredded wheat-like biscuit.

Abstract translation: 一种生产熟食谷物的方法，包含高质量的全燕麦，用于切碎的即食谷物。 该方法开始于将整粒燕麦放入混合器中。 全谷燕麦具有暴露的第一淀粉。 接下来，将第二全谷物放置在混合器中。 第二个全谷物具有不同于第一淀粉的暴露的第二淀粉。 将第三淀粉置于混合器中以充当整粒燕麦和第二全谷物的粘合剂。 将水加入混合器中以形成一种混合物，该混合物被煮熟以形成含有高水平全麦粒的熟谷物。 将熟的谷物切碎并分层以形成切碎的小麦状饼干。

公开(公告)号：WO2009015171A2

公开(公告)日：2009-01-29

申请号：PCT/US2008/070813

申请日：2008-07-23

Applicant: KELLOGG COMPANY ,  VANOS, Stephen ,  ZHANG, Decai

Inventor： VANOS, Stephen ,  ZHANG, Decai

IPC: A21D13/00

CPC classification number: A21D13/22

Abstract: The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping and reduce waste. Moreover, the processes provide optional lower-fat formulations of a sweetened, hand-held food.

Abstract translation: 本发明提供了用于生产粘附在表面上的食物颗粒的饼干的改进方法，以及由该方法产生的饼干。 所描述的过程导致饼干保留更多的顶部并减少浪费。 此外，这些工艺还提供可选的低脂肪加糖手持食品配方。

公开(公告)号：WO2009009720A1

公开(公告)日：2009-01-15

申请号：PCT/US2008/069754

申请日：2008-07-11

Applicant: KELLOGG COMPANY ,  TREECE, Thomas, Z. ,  ORTIZ, Deirdre, E. ,  GHORPADE, Viswas, M.

Inventor： TREECE, Thomas, Z. ,  ORTIZ, Deirdre, E. ,  GHORPADE, Viswas, M.

IPC: A23L1/164 ,  A23L1/308

CPC classification number: A23L33/22 ,  A23L7/122 ,  A23L7/126 ,  A23L7/161 ,  A23L29/244 ,  A23L33/21

Abstract: The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the present compositions comprise fewer "fines" or individual grains. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.

Abstract translation: 本发明提供了可用作即食谷物，小吃和浇头的食品组合物及其制备方法。 特别地，当用作即食谷物时，本发明提供具有酥脆质感，降低脂肪和令人惊讶的碗寿命的食物组合物。 本发明的食品组合物也是对先前的浇头或小吃的改进，因为本发明的组合物包含较少的“细粒”或单个颗粒。 此外，由于本发明的组合物包含面团粘合剂而不是糖粘合剂，所以营养补充是可能的，例如添加纤维。 还提供了用于制备本发明的食品组合物的有效方法。 因此，还提供了高级中间体和最终产品。