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    MULTI-VITAMIN KIDS GUMMIES HAVING BAOBAB AND METHOD OF MAKING THEREOF
    1.
    发明申请
    MULTI-VITAMIN KIDS GUMMIES HAVING BAOBAB AND METHOD OF MAKING THEREOF 审中-公开
    具有巴宝宝的多维生素饮食果汁及其制备方法

    公开(公告)号：US20150265665A1

    公开(公告)日：2015-09-24

    申请号：US14733968

    申请日：2015-06-09

    申请人： Rozita Moshtagh

    发明人： Rozita Moshtagh

    IPC分类号： A61K36/185 ,  A61K45/06 ,  A61K47/42

    CPC分类号： A61K45/06 ,  A23G3/368 ,  A23G3/44 ,  A23G3/48 ,  A23L21/12 ,  A23L25/30 ,  A23L29/284 ,  A23L33/15 ,  A23L33/155 ,  A23L33/16 ,  A23L33/175

    摘要： The embodiments herein relate to a multi-vitamin kids' gummies composition and a method of making the same. The multi-vitamin kids' gummies comprises a fruit powder, a thickening agent, a vitamin mix and water. The fruit powder is baobab fruit powder. The thickening agent is gelatine. The method of making multi-vitamin kids' gummies comprises mixing a predetermined amount of water and a predetermined amount of a thickening agent to obtain a mixture. The mixture is boiled to get a gel-like consistency. The mixture is cooled to room temperature. A predetermined amount of a fruit powder is added to the mixture. The fruit powder is baobab fruit powder. The mixture is kept at room temperature for at least 15 minutes and the mixture is molded to form gummies or candies.

    摘要翻译： 本文的实施方案涉及多维生素儿童胶质组合物及其制备方法。 多维生素儿童胶囊包括果粉，增稠剂，维生素混合物和水。 水果粉是兔子水果粉。 增稠剂是明胶。 制备多维生素儿童胶原的方法包括混合预定量的水和预定量的增稠剂以获得混合物。 将混合物煮沸以获得凝胶状稠度。 将混合物冷却至室温。 向混合物中加入预定量的水果粉末。 水果粉是兔子水果粉。 将混合物在室温下保持至少15分钟，并将混合物模制成胶状物或糖果。

    Cold process, oven stable fruit paste and method of making such paste
    4.
    发明授权
    Cold process, oven stable fruit paste and method of making such paste 有权
    冷加工，烤箱稳定水果糊及其制作方法

    公开(公告)号：US07455870B2

    公开(公告)日：2008-11-25

    申请号：US10375568

    申请日：2003-02-26

    申请人： Jonathan D. Rock ,  John P. Hansen

    发明人： Jonathan D. Rock ,  John P. Hansen

    IPC分类号： A23L1/39 ,  A23L1/0522

    CPC分类号： A23G3/48 ,  A23L21/12 ,  A23L29/212 ,  A23L29/262 ,  Y10S426/804 ,  Y10S426/808

    摘要： A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

    摘要翻译： 包含水果浓缩物，水，玉米糖浆甜味剂和稳定剂体系的冷加工烘焙水果糊料，其包含当暴露于游离水时可水合成高粘度自由基质量的第一速溶颗粒改性玉米淀粉的混合物和第二速溶颗粒 天然玉米淀粉可通过游离水水合，形成具有弹性的胶体凝胶结构，第一和第二淀粉在完全分散于水果糊中之后水合。

    Food product and method of preparation
    7.
    发明申请
    Food product and method of preparation 有权
    食品及其制备方法

    公开(公告)号：US20080038419A1

    公开(公告)日：2008-02-14

    申请号：US11882629

    申请日：2007-08-03

    申请人： Dean Funk

    发明人： Dean Funk

    IPC分类号： A23P1/08 ,  A21D10/00

    CPC分类号： A23G3/48 ,  A23B7/08 ,  A23B9/00 ,  A23G3/346 ,  A23G3/52 ,  A23G3/54 ,  A23G2200/14 ,  A23G2220/02 ,  A23G2220/20 ,  A23L7/126 ,  A23L7/165 ,  A23L19/09 ,  A23L21/12

    摘要： Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

    摘要翻译： 复合食品包含第一软塑料不可卷曲的主要部分，其水分活度为熟米饭面团制造的小直径膨化膨化颗粒的第二食物部分的0.5或更小，约为1％至15％。 膨化片通过直接膨化或膨胀成单独的片而不是通过研磨或减小更大的谷物片而形成。 由于直接膨胀形成，膨化的谷物颗粒因此具有连续的不间断的皮肤或颗粒周围的表面。 颗粒的尺寸范围为约0.5至2mm，水分含量小于6％，堆积密度为约0.15至0.25g / cc。 制造颗粒的熟化谷物面团包含至少45％的米粉。 尽管主相质地较软，但产品表现出酥脆的质感。