中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

9 records (took 0.025 seconds)

    NUT BUTTER COMPOSITIONS AND METHODS RELATED THERETO
    1.
    发明申请
    NUT BUTTER COMPOSITIONS AND METHODS RELATED THERETO 审中-公开
    坚果黄油组合物和与其相关的方法

    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％。

    CRISP, FILLED FOODS AND METHODS RELATED THERETO
    2.
    发明申请
    CRISP, FILLED FOODS AND METHODS RELATED THERETO 审中-公开
    CRISP，FILLED FOODS AND METHODS RELATED THERETO

    公开(公告)号：WO2009039472A1

    公开(公告)日：2009-03-26

    申请号：PCT/US2008/077172

    申请日：2008-09-22

    Applicant: KELLOGG COMPANY ,  ORTIZ, Deirdre ,  TREECE, Thomas, Z.

    Inventor： ORTIZ, Deirdre ,  TREECE, Thomas, Z.

    IPC: A23L1/00 ,  A21D10/00

    CPC classification number: A23L7/122 ,  A21D13/31 ,  A23P20/25

    Abstract: The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

    Abstract translation: 本发明提供酥脆的食品，中间体和制造它们的方法。 特别地，本发明提供具有奶油和润滑填充物的脆脆的脆饼干，脆饼干，面包片，饼干等。 还提供了有效的方法来制备这种酥脆的食品，其中在特殊配制的粉末的存在下，面团被烘焙，油炸或类似地加热，以最终导致润滑的填充和脆的外观。 因此，还提供了高级中间体和最终产品。 当商业条件下包装和储存时，这些食品在延长的时间间隔内令人惊奇地保留了它们的外观和光滑的内部空间。

    ROTARY MOLDED SHAPED CRUNCHY GRANOLA FOOD PRODUCTS AND METHODS OF MAKING SAME
    3.
    发明申请
    ROTARY MOLDED SHAPED CRUNCHY GRANOLA FOOD PRODUCTS AND METHODS OF MAKING SAME 审中-公开
    旋转成型CRUNCHY GRANOLA食品及其制作方法

    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。

    FOOD COMPOSITIONS WITH DOUGH BINDERS AND METHODS RELATED THERETO
    4.
    发明申请
    FOOD COMPOSITIONS WITH DOUGH BINDERS AND METHODS RELATED THERETO 审中-公开
    具有双重粘合剂的食品组合物及其相关方法

    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。

    CRISP, FILLED FOODS AND METHODS RELATED THERETO
    6.
    发明公开
    CRISP, FILLED FOODS AND METHODS RELATED THERETO 有权
    科罗拉多州GEFÜLLTENAHRUNGSMITTELDIESBEZÜGLICHEVERFAHREN

    公开(公告)号：EP2244585A1

    公开(公告)日：2010-11-03

    申请号：EP08832589.9

    申请日：2008-09-22

    Applicant: Kellogg Company

    Inventor： ORTIZ, Deirdre ,  TREECE, Thomas, Z.

    IPC: A23L1/00 ,  A21D10/00

    CPC classification number: A23L7/122 ,  A21D13/31 ,  A23P20/25

    Abstract: The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

    Abstract translation: 本发明提供酥脆的食品，中间体和制造它们的方法。 特别地，本发明提供具有奶油和润滑填充物的脆脆的脆饼干，脆饼干，面包片，饼干等。 还提供了有效的方法来制备这种酥脆的食物，其中在特殊配制的粉末的存在下，面团被烘烤，油炸或类似地加热，以最终导致润滑的填充和脆的外观。 因此，还提供了高级中间体和最终产品。 在商业条件下包装和储存时，食品令人惊奇地保持其外观和光滑的内部空间，延长时间。

    FOOD COMPOSITIONS WITH DOUGH BINDERS AND METHODS RELATED THERETO
    7.
    发明公开
    FOOD COMPOSITIONS WITH DOUGH BINDERS AND METHODS RELATED THERETO 有权
    食物组成TEIGBINDERN和相关操作

    公开(公告)号：EP2222189A1

    公开(公告)日：2010-09-01

    申请号：EP08796156.1

    申请日：2008-07-11

    Applicant: Kellogg Company

    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.

    ROTARY MOLDED SHAPED CRUNCHY GRANOLA FOOD PRODUCTS AND METHODS OF MAKING SAME
    8.
    发明公开
    ROTARY MOLDED SHAPED CRUNCHY GRANOLA FOOD PRODUCTS AND METHODS OF MAKING SAME 审中-公开
    轮换形，具有一定的形式和松脆谷物产品的方法及其制造

    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。

Patent Agency Ranking