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公开(公告)号：US6048555A
公开(公告)日：2000-04-11
申请号：US287769
申请日：1999-04-07
申请人： Susan L. Kamper , Vinod W. Padhye
发明人： Susan L. Kamper , Vinod W. Padhye
摘要： A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.
摘要翻译： 提供了一种用于将层压食品的层（例如面团面团层）粘合在一起的方法。 该方法包括施加超声波能量（12kPa-25kHz，1,000-4,000瓦特）以在食物层之间形成声学产生的结合。 该方法特别适用于制备多层R-T-E谷物片，特别是中心填充的谷物片，表现出更大的接缝完整性和减少中心填充物的泄漏。
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公开(公告)号：US5914140A
公开(公告)日：1999-06-22
申请号：US999695
申请日：1998-02-12
申请人： Susan L. Kamper , Vinod W. Padhye
发明人： Susan L. Kamper , Vinod W. Padhye
摘要： A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling. The resultant food product has two layers with an acoustic bond between the layers.
摘要翻译： 提供了一种用于将层压食品的层（例如面团面团层）粘合在一起的方法。 所述方法包括施加超声波能量（12kPa-25kHz，1,000至4,000瓦特）以在食物层之间形成声学产生的结合。 该方法特别适用于制备多层R-T-E谷物片，特别是中心填充的那些，显示出更大的接缝完整性和减少中心填充物的泄漏。 所得食品具有两层之间的声学键。
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3.发明申请公开(公告)号：US20090214726A1
公开(公告)日：2009-08-27
申请号：US12256098
申请日：2008-10-22
IPC分类号： A23P1/16 , A23L1/275 , A23L1/09 , A23L1/0524 , A23L1/0522 , A23L1/053 , A23P1/12
CPC分类号： A23G3/42 , A23G3/52 , A23L27/32 , A23L27/34 , A23L29/212 , A23L29/231 , A23L29/25 , A23L29/284 , A23L29/37 , A23L33/20
摘要： Disclosed are sugar free and sugar reduced aerated grained confections. The confections essentially comprise at least 50% of a sugar alcohol component, 40% or less of a saccharide component, about 0.5-30% of a structuring agent, 5% or less of a whipping or foaming agent, 35% or less of a nutritional fortifying component, about 1-6% moisture (Final moisture) and a balance of various conventional optional ingredients such as colors and flavors. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.
摘要翻译： 公开了无糖和糖减少充气颗粒糖果。 糖果基本上包含至少50％的糖醇组分，40％或更少的糖组分，约0.5-30％的结构剂，5％或更少的搅打或发泡剂，35％或更少的 营养强化成分，约1-6％的水分（最终水分）以及各种常规任选成分如颜色和风味的平衡。 甜食组合物的密度为0.10-1g / cc。 产品的特征还在于尺寸计数为0.2-6 / g。 还公开了片的制备方法。 糖果食品特别适合用作减肥糖儿童RTE谷物的成分。
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公开(公告)号：US20100009040A1
公开(公告)日：2010-01-14
申请号：US12438771
申请日：2006-10-13
申请人： Susan L. Kamper , Timothy O. Hansen
发明人： Susan L. Kamper , Timothy O. Hansen
CPC分类号： A23L7/135 , A23V2002/00 , A23V2200/08
摘要： The present invention resides in food products and in their methods of preparation. More particularly, the present invention provides food products, especially shelf stable to ready-to-eat (“R-T-E”) or breakfast cereals mixes in the form of loose blends of individual pieces with the pieces including shaped and sized pieces having a portion of an image on a major surface that collectively, can be used to form image puzzles for enhanced play value such as for children. The present methods of preparation involve preparing pieces having a portion of an image on a major surface and blending those shaped pieces to provide loose blends of individual pieces whereby a food product blend can be provided having enhanced play value.
摘要翻译： 本发明涉及食品及其制备方法。 更具体地说，本发明提供了食品，特别是即食即食（“RTE”）或早餐谷物混合物的保存稳定性，其形式为各个片段与松散的混合物的形式，包括具有一部分 主要表面上的图像集体，可用于形成图像拼图，以增强玩儿的价值，如儿童。 本发明的制备方法包括制备具有主表面上的图像的一部分的片，并且将这些成形片混合以提供单个片的松散混合物，由此可以提供具有增强的播放价值的食品混合物。
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公开(公告)号：US5458898A
公开(公告)日：1995-10-17
申请号：US237703
申请日：1994-05-03
申请人： Susan L. Kamper , Mary A. McGauley
发明人： Susan L. Kamper , Mary A. McGauley
IPC分类号： A23L1/00 , A23L1/01 , A23L1/31 , A23L1/315 , A23L1/325 , A23D9/00 , A23L1/035 , A23L1/0522 , A23L1/18
摘要： An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.
摘要翻译： 制备可食用的微波组合物用于涂覆食品以在暴露于微波能量下产生快速，高温表面加热和/或褐变。 一种食品加热/褐变的方法包括以下步骤：用可微波组合物涂覆食品并对涂覆的产品进行微波能量的处理。 微波组合物基本上包括1）约8％至97％的食用油; 2）约1％至90％的所选微波吸收乳化剂; 3）约0.1％至30％的补充微波吸收无机材料; 4）约2％至90％的微波吸收多元醇; 在优选的组合物中，5）约2％至25％重量的增稠剂。
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公开(公告)号：US5362504A
公开(公告)日：1994-11-08
申请号：US903112
申请日：1992-06-23
申请人： Susan L. Kamper , Mary A. McGauley
发明人： Susan L. Kamper , Mary A. McGauley
IPC分类号： A23L1/00 , A23L1/01 , A23L1/31 , A23L1/315 , A23L1/325 , A23D9/00 , A23L1/035 , A23L1/0522 , A23D1/18
摘要： An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.
摘要翻译： 制备可食用微波组合物用于涂覆食品以在暴露于微波能量下产生快速，高温表面加热和/或褐变。 一种食品加热/褐变的方法包括以下步骤：用可微波组合物涂覆食品并对涂覆的产品进行微波能量的处理。 微波组合物基本上包括1）约8％至97％的食用油; 2）约1％至90％的所选微波吸收乳化剂; 3）约0.1％至30％的补充微波吸收无机材料; 4）约2％至90％的微波吸收多元醇; 在优选的组合物中，5）约2％至25％重量的增稠剂。
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公开(公告)号：US09943086B2
公开(公告)日：2018-04-17
申请号：US12212149
申请日：2008-09-17
申请人： Susan L. Kamper , Fern A. Panda , Daniel R. Green
发明人： Susan L. Kamper , Fern A. Panda , Daniel R. Green
CPC分类号： A23G3/52 , A23G3/0221 , A23G3/362 , A23G3/42 , A23G3/44
摘要： Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.
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公开(公告)号：US08105642B2
公开(公告)日：2012-01-31
申请号：US10620038
申请日：2003-07-15
IPC分类号： A23G3/00
摘要： Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
摘要翻译： 提供干燥的充气甜食及其制备方法，其水活度为约0.1至0.4，玻璃化转变温度低于20℃。糖果包括糖，发泡和结构成分，优选每种明胶，约 5〜15％软化剂。 优选的软化剂包括甘油，聚甘油及其混合物。 甜食充气至约0.1至0.5g / cc的密度。 柔软干燥的充气甜食特别适合于以每个重约0.1至2克的碎片形式添加到儿童即食谷物中。 干燥的甜食片段随着时间的推移保持其柔软的质地，而不会导致水分迁移到谷物。
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公开(公告)号：US20120128799A1
公开(公告)日：2012-05-24
申请号：US13361396
申请日：2012-01-30
IPC分类号： A23G3/52 , A23L1/30 , A23L1/304 , A61K36/00 , A23G3/36 , A23G3/42 , A61K47/26 , A23L1/27 , A23L1/308
摘要： Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
摘要翻译： 提供干燥的充气甜食及其制备方法，其水活度为约0.1至0.4，玻璃化转变温度低于20℃。糖果包括糖，发泡和结构成分，优选每种明胶，约 5〜15％软化剂。 优选的软化剂包括甘油，聚甘油及其混合物。 甜食充气至约0.1至0.5g / cc的密度。 柔软干燥的充气甜食特别适合于以每个重约0.1至2克的碎片形式添加到儿童即食谷物中。 干燥的甜食片段随着时间的推移保持其柔软的质地，而不会导致水分迁移到谷物。
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10.发明授权Method for making an edible film and for retarding water transfer among multi-component food products 失效制造可食用薄膜并延缓多组分食品中水分转移的方法
公开(公告)号：US4915971A
公开(公告)日：1990-04-10
申请号：US81828
申请日：1987-08-04
CPC分类号： A21D13/0012 , A21D13/007 , A23B4/10 , A23G3/343 , A23P20/105 , A23P20/20 , A23G2200/00
摘要： An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.
摘要翻译： 一种用于延缓多组分食品成分之间水分转移的食用薄膜。 该膜包括具有亲水性聚合物层和基膜脂质层的基膜。 基膜脂质层具有远离亲水性聚合物层的疏水表面。 另外的脂质层被层压到基膜脂质层的疏水表面上。 本发明还包括制造可食用膜的方法和包含其的食品。
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