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    Layered cereal bars and their methods of manufacture
    2.
    发明授权
    Layered cereal bars and their methods of manufacture 有权
    分层谷物及其制造方法

    公开(公告)号：US07431955B2

    公开(公告)日：2008-10-07

    申请号：US10318441

    申请日：2002-12-12

    Applicant: Barrie R. Froseth ,  Dean F. Funk ,  Dena K. Strehlow

    Inventor： Barrie R. Froseth ,  Dean F. Funk ,  Dena K. Strehlow

    IPC: A23L1/10

    CPC classification number: A23L7/126 ,  A23L7/122 ,  Y10S426/81

    Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described. The steps include mixing a binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, compressing the amorphous mass into a first layer and a second layer, applying a filling layer on the first layer, combining the first layer and filling layer with the second layer, and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces. In another embodiment, an apparatus for manufacturing a layered cereal bar is described. The apparatus includes beltless compressing rollers that operate in series to combine a mixture comprising the cereal composition and binder.

    Abstract translation: 描述了具有至少两个具有可识别的RTE谷物片的谷物层和在两个谷物层之间的至少一个可见填充层的分层谷物棒。 在一个实施方案中，谷类酒吧是具有等于或大于单份RTE谷物与牛奶的营养水平的总营养水平的非煮熟谷物棒。 在一个实施方案中，谷物层由含有RTE谷物，高蛋白质米片和TVP约2:1:1的谷物组合物组成。 谷物层还包含将谷物组合物保持在一起的粘合剂。 在一个实施方案中，填充层是具有高的牛奶含量但具有相对低的水活性的糖果中心。 在另一个实施方案中，描述了具有可见填充层的层状谷物棒的制造方法。 所述步骤包括将粘合剂与具有可识别的谷物片的谷物组合物混合以形成无定形物质，将无定形块压缩成第一层和第二层，在第一层上施加填充层，将第一层和填充层与 第二层，并且将第一层，填充层和第二层压在一起以形成压制层，其中将压制层切割成具有可识别的谷物片的单个谷物条。 在另一个实施例中，描述了用于制造分层谷物棒的设备。 该设备包括无串联压缩辊，其串联操作以组合包含谷物组合物和粘合剂的混合物。

    Fabricated fruit pieces and method of preparation
    6.
    发明授权
    Fabricated fruit pieces and method of preparation 失效
    制作水果片及其制备方法

    公开(公告)号：US5718931A

    公开(公告)日：1998-02-17

    申请号：US629181

    申请日：1996-04-05

    Applicant: Dara L. Walter ,  Dean F. Funk

    Inventor： Dara L. Walter ,  Dean F. Funk

    IPC: A23L1/00 ,  A23L1/072 ,  A23L1/0522 ,  A23L1/05

    CPC classification number: A23L21/18 ,  A23P20/105 ,  A23P20/12

    Abstract: A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to 50% of a low moisture gelled center having high humectant levels and about 50% to 75% of a base coating comprising dried fruit material in particulate form and about 1% to 10% of thin film top coat. Methods for preparing such fabricated fruit pieces are provided comrising the steps of (A) forming a low moisture gelled center having high levels of humectant to form sticky gelled core pieces; (B) optionally coating the low moisture gelled center with dried particulate fruit to form a gelled center having a dried fruit particulate base coat; and (C) applying a final thin film coating comprising a sweetened aqueous dispersion of a film forming hydrophilic colloid.

    Abstract translation: 提供了一种低脂涂层的干燥制成的水果片，其模拟干果，用作即食谷物中的颗粒添加剂。 涂覆的水果片包括约25％至50％的具有高湿润剂水平的低湿凝胶中心和约50％至75％的基底涂层，其包含颗粒形式的干果材料和约1％至10％的薄膜顶 涂层。 提供了制备这种制造的水果片的方法，其包括以下步骤：（A）形成具有高水平保湿剂的低水分胶凝中心以形成粘性凝胶核心片; （B）任选地用干燥的颗粒状水果涂覆低水分胶凝中心以形成具有干果颗粒底涂层的凝胶化中心; 和（C）施加包含形成亲水胶体的成膜水分散体的最终薄膜涂层。

    HIGH FIBER SHELF STABLE TOASTER PASTRIES AND METHODS OF PREPARATION
    7.
    发明申请
    HIGH FIBER SHELF STABLE TOASTER PASTRIES AND METHODS OF PREPARATION 有权
    高纤维鞋面稳定的烤制品及其制备方法

    公开(公告)号：US20100104693A1

    公开(公告)日：2010-04-29

    申请号：US12606241

    申请日：2009-10-27

    Applicant: Patrick E. Allen ,  Dean F. Funk ,  Terry T. Kirihara

    Inventor： Patrick E. Allen ,  Dean F. Funk ,  Terry T. Kirihara

    IPC: A21D8/04 ,  A21D13/00

    CPC classification number: A21D13/28 ,  A21D13/31

    Abstract: Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ≈1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.

    Abstract translation: 提供了覆盖层架的稳定的高纤维烤面包糕点产品或包装的消费食品以及它们的制备方法，其包括在壳，填充物和结冰之间分配的高水平的可溶性纤维成分。 本文包括形成内部的均匀烘烤的化学发酵的可溶性纤维强化糕点面团平面壳。 纤维强化面团包括全麦面粉; 盐，化学发酵，起酥油和≈1-15％的固体粉末状聚右旋糖，其量足以提供至少5％的面团的总纤维含量。 化学发酵的至少一部分由碳酸铵提供，并且其量足以提供1.5cc / g或更大的特定烘烤体积的面团。 填充物包括液体可溶性纤维成分如聚右旋糖。 这些文章相当于常规的烤面包糕点，尽管其总纤维含量很高，但饮食质量也是如此。

    Colored multi-layered yogurt and methods of preparation
    9.
    发明授权
    Colored multi-layered yogurt and methods of preparation 失效
    彩色多层酸奶及其制备方法

    公开(公告)号：US06235320B1

    公开(公告)日：2001-05-22

    申请号：US08254457

    申请日：1994-06-06

    Applicant: George V. Daravingas ,  Timothy C. Heitke ,  Dean F. Funk

    Inventor： George V. Daravingas ,  Timothy C. Heitke ,  Dean F. Funk

    IPC: A23C912

    CPC classification number: A23C9/133 ,  A23C9/137 ,  A23C2270/05

    Abstract: Disclosed are yogurt products having a plurality of layers, portions or regions, each having a discrete color and containing comprising a stirred style yogurt. The layers are in direct physical contact and do not have an intermediate barrier. The yogurt layers are relatively high in viscosity (15,000 to 30,000 cps) and the difference in viscosity between portions is less than about 3,000 cps. Those yogurt layers having a color essentially contain selected non-bleeding colorants and, optionally, naturally colored ingredients such as fruit puree. Bleeding/migration of colorants between layers and mixing upon handling is minimized by selecting viscosity and colorants.

    Abstract translation: 公开了具有多个层，部分或区域的酸奶产品，每个具有分散的颜色并且包含搅拌式酸奶。 这些层是直接物理接触的，并且不具有中间屏障。 酸奶层的粘度相对较高（15,000至30000cps），部分之间的粘度差小于约3,000cps。 具有颜色的那些酸奶层基本上含有选定的非渗色着色剂和任选的天然着色成分如果泥。 通过选择粘度和着色剂，可以减少层间着色剂的渗出/迁移和处理后的混合。

    High fiber shelf stable toaster pastries and methods of preparation
    10.
    发明授权
    High fiber shelf stable toaster pastries and methods of preparation 有权
    高纤维架子稳定的烤面包机和准备方法

    公开(公告)号：US08221810B2

    公开(公告)日：2012-07-17

    申请号：US12606241

    申请日：2009-10-27

    Applicant: Patrick E. Allen ,  Dean F. Funk ,  Terry T. Kirihara

    Inventor： Patrick E. Allen ,  Dean F. Funk ,  Terry T. Kirihara

    IPC: A21D13/00

    CPC classification number: A21D13/28 ,  A21D13/31

    Abstract: Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ≈1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.

    Abstract translation: 提供了覆盖层架的稳定的高纤维烤面包糕点产品或包装的消费食品以及它们的制备方法，其包括在壳，填充物和结冰之间分配的高水平的可溶性纤维成分。 本文包括形成内部的均匀烘烤的化学发酵的可溶性纤维强化糕点面团平面壳。 纤维强化面团包括全麦面粉; 盐，化学发酵，起酥油和≈1-15％的固体粉末状聚右旋糖，其量足以提供至少5％的面团的总纤维含量。 化学发酵的至少一部分由碳酸铵提供，并且其量足以提供1.5cc / g或更大的特定烘烤体积的面团。 填充物包括液体可溶性纤维成分如聚右旋糖。 这些文章相当于常规的烤面包糕点，尽管其总纤维含量很高，但饮食质量也是如此。

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