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Peeled infused dried buoyant cranberries and method for making same

Номер патента: WO2007019506A2. Автор: Chris Willoughby, Meena Sinha, Michael N. Bauman, Nirmal K. Sinha. Владелец: Kellogg Company. Дата публикации: 15-02-2007.
Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with (16) millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from (40) to (80) at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about (40). The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to (84).

Method for formation of puffed cereal cakes

Номер патента: CA2544685A1. Автор: Chris Willoughby, Lamar Johnson, Michael N. Bauman. Владелец: Chris Willoughby, Kellogg Company, Lamar Johnson, Michael N. Bauman. Дата публикации: 09-06-2005.
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205~C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85~C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.

Process for compression molding a dried aerated confection

Номер патента: AU2004238376A1. Автор: Charles Gambino, Chris Willoughby, Michael N. Bauman. Владелец: Kellogg Co. Дата публикации: 25-11-2004.

Reduced sugar raisin and method

Номер патента: US20100173049A1. Автор: Alicia A. Perdon, Michael N. Bauman. Владелец: Individual. Дата публикации: 08-07-2010.
A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.

Process for compression molding a dried aerated confection

Номер патента: EP1622465A1. Автор: Charles Gambino, Chris Willoughby, Michael N. Bauman. Владелец: Kellogg Co. Дата публикации: 08-02-2006.
A process is disclosed for forming a high definition three-dimensional aerated confection piece. The process comprises forming a dried aerated confection and then compression molding the confection to form the high definition piece. The process permits inclusion of a wide range of materials into the molded dried aerated confection. Preferably the process uses marbits, dehydrated marshmallows, or dried meringue. The molded pieces retain excellent buoyancy in liquids such as milk and hot cocoa mixes. Preferably the molded pieces are incorporated into ready to eat cereals, hot cocoa mixes, snacks and other food products.

Method for formation of enhanced expandable food

Номер патента: EP1684596A1. Автор: Chris Willoughby, Lamar Johnson, Michael N. Bauman. Владелец: Kellogg Co. Дата публикации: 02-08-2006.
A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flash fry treatment leads to enhanced expandability, an enhanced percentage of expanded pieces, enhanced coating retention, and an enhanced high fat mouth feel to the food product. The flash fry media can be an edible oil, a paraffin, or a caustic bath of baking soda in water. The product produced has unique consumer appeal.

Peeled infused dried buoyant cranberries and method for making same

Номер патента: WO2007019506A3. Автор: Chris Willoughby, Meena Sinha, Michael N Bauman, Nirmal K Sinha. Владелец: Chris Willoughby, Kellog Co, Meena Sinha, Michael N Bauman, Nirmal K Sinha. Дата публикации: 08-11-2007.
Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with (16) millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from (40) to (80) at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about (40). The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to (84).

Scarified infused dried buoyant cranberries and method for making same

Номер патента: WO2007019507A3. Автор: Chris Willoughby, Meena Sinha, Michael N Bauman, Nirmal K Sinha. Владелец: Chris Willoughby, Kellog Co, Meena Sinha, Michael N Bauman, Nirmal K Sinha. Дата публикации: 11-10-2007.
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.

Method for formation of puffed cereal cakes

Номер патента: AU2004293050A1. Автор: Chris Willoughby, Lamar Johnson, Michael N. Bauman. Владелец: Kellogg Co. Дата публикации: 09-06-2005.
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