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    PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF
    1.
    发明申请
    PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF 审中-公开
    从谷物及其食品中改良品种的方法

    公开(公告)号：WO2014197465A1

    公开(公告)日：2014-12-11

    申请号：PCT/US2014/040684

    申请日：2014-06-03

    Applicant: KELLOGG COMPANY

    Inventor： HOSSEN, Monjur

    IPC: A21D6/00

    CPC classification number: A23L1/1016 ,  A23L7/115 ,  A23L7/1975 ,  A23L7/198 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2250/5106

    Abstract: Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.

    Abstract translation: 一些实施方案包括用于形成用于各种食品的改性麸皮产品的方法，所述食品包括饮料，即食谷物，谷物产品，格兰诺拉麦片类产品，健康酒吧，烘焙食品和甜食。 示例性方法包括首先在250至290华氏度的高温下烹饪麸皮30秒至4分钟以形成煮熟的麸浆。 然后将熟麸泥浆进行水性微研磨步骤以形成平均粒径为150微米或更小的煮熟浆料。 或者，将熟糠浆首先干燥，然后进行研磨或粉碎，以形成平均粒度为150微米或更小的煮熟的麸皮粉末。

    DEFLAVORED PEA COMPOSITION
    2.
    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.

    HIGH PROTEIN FLAKES DERIVED FROM PROTEIN PELLETS
    3.
    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。

    FOOD PRODUCT WITH REDUCED SUGAR GRAIN BINDER COMPOSITION
    4.
    发明申请
    FOOD PRODUCT WITH REDUCED SUGAR GRAIN BINDER COMPOSITION 审中-公开
    具有降糖糖粒粘合剂组合物的食品

    公开(公告)号：WO2017147376A1

    公开(公告)日：2017-08-31

    申请号：PCT/US2017/019288

    申请日：2017-02-24

    Applicant: KELLOGG COMPANY

    Inventor： YANG, Guoshen ,  TURPIN, Jana ,  HOSSEN, Monjur ,  HERBERS, Gregory, J.

    IPC: A21D13/00 ,  A23L5/10 ,  A23L7/10

    CPC classification number: A21D13/062 ,  A21D6/006 ,  A23L7/10 ,  A23L7/198 ,  A23L29/225 ,  A23P10/20 ,  A23V2002/00

    Abstract: A method for preparing a food product and a food product thereof including a grain- based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product.

    Abstract translation: 制备包含基于谷物的粘合剂并基本上不含添加的糖的食品及其食品的方法。 该方法包括制备熟谷物粉，然后在用液体烹饪期间或之后水合熟谷物粉以形成粘合剂组合物。 将粘合剂组合物和一种或多种食物成分结合形成附聚物，并且将附聚物热处理以获得食物产品。

    TEA BEVERAGES AND METHODS RELATED THERETO
    5.
    发明申请
    TEA BEVERAGES AND METHODS RELATED THERETO 审中-公开
    茶饮料及其相关方法

    公开(公告)号：WO2009124305A1

    公开(公告)日：2009-10-08

    申请号：PCT/US2009/039579

    申请日：2009-04-06

    Applicant: KELLOGG COMPANY ,  HOSSEN, Monjur ,  FLAGET, Richard, Norris ,  BAUBLIS, Alan

    Inventor： HOSSEN, Monjur ,  FLAGET, Richard, Norris ,  BAUBLIS, Alan

    IPC: A23F3/16

    CPC classification number: A23F3/163

    Abstract: The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation, and a variety of other optional, enhancing ingredients. Also provided are methods to make such tea beverages.

    Abstract translation: 本发明涉及蛋白质强化茶饮料，其沉降很少或没有，碳水化合物负荷低。 还提供了具有蛋白质，纤维，低碳水化合物负载，很少或没有沉降的茶饮料和各种其它可选的增强成分。 还提供了制造这种茶饮料的方法。

    PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF
    10.
    发明公开
    PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF 审中-公开
    方法的麸皮谷物粮食改性及用途

    公开(公告)号：EP3003052A1

    公开(公告)日：2016-04-13

    申请号：EP14807327.3

    申请日：2014-06-03

    Applicant: Kellogg Company

    Inventor： HOSSEN, Monjur

    IPC: A21D6/00

    CPC classification number: A23L1/1016 ,  A23L7/115 ,  A23L7/1975 ,  A23L7/198 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2250/5106

    Abstract: Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.

    Abstract translation: 一些实施方案包括用于各种食品，包括饮料，即食谷物，谷物制品，麦片类制品，保健条，烘焙食品和甜点形成中使用的改性麸皮产品的方法。 一种示例性的方法包括首先在30秒至4分钟，从250至290华氏度的高温烹饪麸以形成熟糠浆料。 煮熟的糠然后将浆在wässrige微粉碎步骤进行，以形成具有150微米或更小的平均粒径的熟浆料。 可替代地，熟糠浆料第一干燥，然后后来进行研磨或粉碎以形成具有150微米或更小的平均粒径的熟麸皮粉末。

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