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：EP3157353A1

公开(公告)日：2017-04-26

申请号：EP15810452.1

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: A23J1/00

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: 公开了包含用于形成及成形松脆麦片食品的新方法非限制性的实施例。 该方法包括使用旋转式模塑工艺以形成和形状格兰诺拉麦片质量成各种所需的形状的。 的格兰诺拉麦片的质量能够被旋转模制为采用了独特的粘合剂组合物的结果所做的在粘合剂组合物中的预胶化淀粉或水胶体胶包括至少一个。 该预凝胶化的淀粉和/或水胶体胶启用粘合剂粘度增加，并增加了燕麦质量搜索的粘着性也可以通过旋转成型机形成，并且这样做到了从模具中作为一个整体件的形状的释放以及形成 燕麦食品。