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Calcium fortified cereal product and method of preparation 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23L-013/04
출원번호 US-0401207 (1999-09-22)
발명자 / 주소
  • Leusner Steven J
  • Creighton Dean W
출원인 / 주소
  • General Mills, Inc.
대리인 / 주소
    O'Toole
인용정보 피인용 횟수 : 30  인용 특허 : 33

초록 ▼

Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO.sub.2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal finished products are fabricated from cooked cereal do

대표청구항 ▼

[What is claimed is:] [1.]A. a lightly colored cooked cereal dough product having a moisture content of about 1% to 30%;B. sufficient amounts of calcium carbonate to provide a total calcium content of at least 0.3% (dry weight basis);C. about 0.005% to 0.05% of the cooked cereal dough product of a c

이 특허에 인용된 특허 (33)

  1. Cordera Robert J. ; Andreski Henry M., Apparatus for the application of particulates to baked goods and snacks.
    상세보기
  2. Gould Max R. (Homosassa Springs FL) Bone David P. (Palatine IL) Hsieh Fu H. (Palatine IL), Cereal foods made from oats and method of making.
    상세보기
  3. Gajewski, Robert J., Cereal presweetened with aspartame and cold water soluble gum coating and method of preparation.
    상세보기
  4. Gajewski, Robert J., Cereal presweetened with aspartame and method of preparation.
    상세보기
  5. Edwards Larry W. (Woodridge IL), Co-crystallization of dextrose and sucrose on cereal products.
    상세보기
  6. Carpenter Thomas L. (Shamong NJ) Fisher William (Elkorn NE) Smith Thomas A. (Battle Creek MI), Coating cereal with fruit juice.
    상세보기
  7. Sheng Yung-Bool D. (Hanover Park IL) Widicus Warren A. (Bartlett IL), Dipeptide sweetened ready-to-eat cereal and coating method.
    상세보기
  8. Shimada Seinosuke (3-5-18 Fukuzumi ; Nagaoka ; Niigata JPX), Food coatingstuff.
    상세보기
  9. Damico Ralph Anthony (Cincinnati OH) Boggs Robert Wayne (Cincinnati OH), Fortification of foodstuffs with N-acyl derivatives of sulfur-containing L-amino acid esters.
    상세보기
  10. Schade ; Hans R. ; Baggerly ; Patricia A. ; Woods ; David R., Frosted coating for sweetened foods.
    상세보기
  11. Mehansho Haile (Fairfield OH) Smith Kenneth T. (Cincinnati OH), Iron-calcium mineral supplements with enhanced bioavailability.
    상세보기
  12. Verrico Marsha K. (Fair Lawn NJ), Method and apparatus for spraying snow-like frosting onto food stuff particles.
    상세보기
  13. Verrico Marsha K. (Fair Lawn NJ), Method and apparatus for spraying snow-like frosting onto food stuff particles.
    상세보기
  14. Verrico Marsha K. (Fair Lawn NJ), Method and apparatus for spraying snow-like frosting onto foodstuff particles.
    상세보기
  15. Maselli John A. (Winston-Salem NC) Neidleman Saul L. (Oakland CA) Antrim Richard L. (Sparta NJ) Johnson Richard A. (Clinton IA), Method for making cereal products naturally sweetened with fructose.
    상세보기
  16. Bartolomei Carla Helou ; Thesing Richard D., Method for preparing a sugar coated R-T-E cereal.
    상세보기
  17. Zemel Michael B. (2856 Briarcliff Ann Arbor MI 48105) Shelef Leora A. (3033 Morningview Ter. Birmingham MI 48010), Method of making calcium fortified soy milk and the calcium fortified soy milk.
    상세보기
  18. Borek James R. (Burnsville MN) Weinstein James N. (Maple Grove MN), Multistrand twist cereal pieces.
    상세보기
  19. Breslin James C. (Bellevue MI) Perdon Alicia A. (Battle Creek MI) Holder James B. (Battle Creek MI) Kalchik Stephen J. (Battle Creek MI) Longman Jerald L. (Climax MI), No dry coating process for coated food products.
    상세보기
  20. Breslin James C. (Bellevue MI) Perdon Alicia A. (Battle Creek MI) Holder James B. (Battle Creek MI) Kalchik Stephen J. (Battle Creek MI) Longman Jerald L. (Climax MI), No dry coating process for sugar coated food products.
    상세보기
  21. Augustine Michael E. (Decatur IL) Orthoefer Frank T. (Lafayette LA), Presweetened comestible composition.
    상세보기
  22. Chen Weizhi ; Ahmad Saiyad Salahuddin, Process for applying a flavored coating to a food product.
    상세보기
  23. Kyogoku Nobuo (Osaka JPX) Saeki Takeshi (Gunma JPX) Fujikawa Shigeaki (Osaka JPX), Process for producing microcapsules.
    상세보기
  24. Hansen Poul M. T. (Columbus OH) Fligner Karen (Columbus OH), Process for the manufacture of a calcium fortified yogurt with improved heat stability.
    상세보기
  25. Calandro Thomas P. (Paterson NJ) DeLauder W. Richard (Randolph NJ) Verrico Marsha K. (Fair Lawn NJ), Process for the production of a flavored cereal product.
    상세보기
  26. Calandro Thomas P. (Fairfield NJ) Murray Joseph (Wayne NJ), Process of making ready-to-eat cereals.
    상세보기
  27. Holtz William E. (Barrington IL) Pidgeon Margo P. (Bolingbrook IL) Vitek Donn G. (Crystal Lake IL), Ready-to-eat cereal flakes and process for making same.
    상세보기
  28. Fan Steve T. (Maple Grove MN), Ready-to-eat cereal of reduced sodium content and method of preparation.
    상세보기
  29. Wullschleger Richard D. (Battle Creek MI) Fulgoni Victor L. (East Leroy MI) Lin James C. (Portage MI) Nielsen Susan R. (Battle Creek MI), Ready-to-eat cereal products enriched with beta-carotene.
    상세보기
  30. Smith John J. (Hoffman Estates IL) Meschewski Robert J. (Lake In The Hills IL), Reduced fat, ready-to-eat cereal.
    상세보기
  31. Gilbertson ; Dennis, Sweet coatings for food products.
    상세보기
  32. Peterson Benjamin R. (West Chicago IL) Ashley John G. (St. Charles IL), Syrup for confections and methods for using same.
    상세보기
  33. Kelly James W. (Douglasville GA) Szwerc Joseph A. (Mahwah NJ) Sauer ; Jr. Robert M. (West Milford NJ) Menjivar Juan A. (Denville NJ) Alfieri Lisa (Glen Ridge NJ) Kaiser John M. (Livingston NJ), Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks.
    상세보기

이 특허를 인용한 특허 (30)

  1. Dibble,James W.; Lang,Kevin W.; Murphy,Gregory B., Calcium fortification of bread dough.
    상세보기
  2. Diddle,James W.; Lang,Kevin W.; Murphy,Gregory B., Calcium fortification of bread dough.
    상세보기
  3. Lang, Kevin W.; Dibble, James W.; Murphy, Gregory B., Calcium fortification of bread dough.
    상세보기
  4. Lang, Kevin W.; Dibble, James W.; Murphy, Gregory B., Calcium fortification of bread dough.
    상세보기
  5. Lang, Kevin W.; Dibble, James W.; Murphy, Gregory B., Calcium fortification of bread dough.
    상세보기
  6. Walter, Mary A.; Davis, Nick N., Calcium-enriched food product.
    상세보기
  7. Ballman, Darryl J.; Creedon, Sean W.; Geoffrion, James W.; Hede, Thomas D.; Langenfeld, Mathew F.; Trautz, Jonathan E., Cooked cereal dough products fortified with calcium and method of preparation.
    상세보기
  8. Froseth, Barrie R.; Bowers, Raymond; Dickson, Katy P.; Geddis, Mike E.; Joy, Myer; Muller, Paul; Nelson, Kimberly A.; Schroeder, Lisa R.; Schellhaass, Sheri M.; Thoresen Severts, Jeffrey D.; Van Lengerich, Bernhard; Williams, David E.; Zietlow, Philip K., Customized food selection, ordering and distribution system and method.
    상세보기
  9. Funk, Dean F., Food product and method of preparation.
    상세보기
  10. Funk,Dean F., Food product and method of preparation.
    상세보기
  11. Ballman,Darryl J.; Creedon,Sean W.; Geoffrion,James W.; Hede,Thomas D.; Langenfeld,Mathew F.; Trautz,Jonathan E., Food products fortified with calcium and method of preparation.
    상세보기
  12. Green, Daniel R.; Nowakowski, Christine, Low sugar presweetened coated cereals and method of preparation.
    상세보기
  13. Green, Daniel R.; Nowakowski, Christine, Low sugar presweetened dry coated cereals and method of preparation.
    상세보기
  14. Anderson, Keith Steve; Boudreaux, Eric Richard; Emerson, David Brian; Frazier, Phillip Stuart; Sims Pratt, Glenn, Method and system for the direct injection of asparaginase into a food process.
    상세보기
  15. Elder, Vincent Allen; Koh, Christopher J.; Henson, James Keith, Method for increasing asparaginase activity in a solution.
    상세보기
  16. Bhaskar, Ajay Rajeshwar; Topor, Michael Grant, Method for making a low-acrylamide content snack with desired organoleptical properties.
    상세보기
  17. Bourg, Jr., Wilfred Marcellien; Michel, Enrique, Method for real time detection of defects in a food product.
    상세보기
  18. Bourg, Jr., Wilfred Marcellien, Method for real time measurement of acrylamide in a food product.
    상세보기
  19. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  20. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  21. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  22. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  23. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V.N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  24. Barry,David Lawrence; Burnham,Colin Jeffrey; Desai,Pravin Maganlal; Joseph,Ponnattu Kurian; Leung,Henry Kin Hang; Masson,John Richard; Mohan Rao,V. N.; Saunders,Robert William; Stalder,James William; Topor,Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  25. Cantley, Catherine Sarah; Desai, Pravin Maganlal; Michel, Enrique; Rao, V. N. Mohan; Vindiola, George, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  26. Boudreaux, Eric; Desai, Pravin Maganlal; Elder, Vincent Allen; Fulcher, John Gregory; Joseph, Ponnattu Kurian; Li, Wu; Rao, V.N. Mohan; Topor, Michael Grant; Vogel, Gerald, Method for reducing asparagine in food products.
    상세보기
  27. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Methods for reducing acrylamide formation in thermally processed foods.
    상세보기
  28. Gorski,Richard, Rice-based snack chip and method of making same.
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  29. Gorski,Richard, Rice-based snack chip and method of making same.
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  30. Palazzolo, Dominic, Transfer device and method of using.
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