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公开(公告)号：EP1774856A1
公开(公告)日：2007-04-18
申请号：EP06121244.5
申请日：2006-09-26
IPC分类号： A23G3/00
CPC分类号： A23G3/36 , A23G3/34 , A23L7/126 , A23L11/00 , A23V2002/00 , A23V2250/5116 , A23V2200/3322 , A23V2200/3202 , A23V2250/5488
摘要： A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.
摘要翻译： 提供了具有高纤维和低糖醇含量的低热量营养能量食品棒，其具有优异的风味和多质地特性。 食品棒具有小于110加仑/ 28g的功能，并且包括核心组分，其包含作为酉基质的蛋白质碎片，焦糖，水溶性膳食纤维和粘合剂体系; 焦糖成分; 并且核心组分和焦糖组分被复合涂层包裹。 低热量食品棒具有高蛋白质核心成分和焦糖成分，配制成高水溶性膳食纤维含量，具有粘性，脆性，柔软/潮湿，足以咀嚼，并且在整个产品的保质期内都有味道。
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公开(公告)号：EP1435204B1
公开(公告)日：2009-02-25
申请号：EP03258250.4
申请日：2003-12-30
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3.发明公开
公开(公告)号：EP1435204A2
公开(公告)日：2004-07-07
申请号：EP03258250.4
申请日：2003-12-30
摘要： A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (i) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possessing a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.
摘要翻译： 提供谷物棒及其生产方法，其中谷物棒包括压制混合物，其包括（i）包括即食（RTE）谷物片和第一粘合剂的谷物混合物，（ii）包含 多个离散的附聚物，其中所述附聚物分别包含多个包含与第二粘合剂连接在一起的乳蛋白产物的颗粒，并且所述第一粘合剂将所述谷物片和所述附聚物结合在一起。 本发明的谷类酒提供营养价值，而不牺牲味道和风味，以及具有合理的保质期，在此期间，纹理保持耐嚼，而不会粘稠，难以或易碎。
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4.发明公开Methods for making improved texture cereal bars 有权Verfahren zur Herstellung vonMüsliriegelnmit verbesserter Konsistenz
公开(公告)号：EP1844665A1
公开(公告)日：2007-10-17
申请号：EP07105811.9
申请日：2007-04-05
IPC分类号： A23L1/164
摘要： A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.
摘要翻译： 提供了一种生产谷物棒的方法，其中谷物包括谷物混合物，其包括与粘合剂连接在一起的即食（RTE）谷物片，其中谷物和粘合剂一起形成谷物基质，加热一段时间 和温度以降低其外部部分的水分活性，同时保持谷物基质的内部部分处于较高的第二水分活度。 该方法提供了在提供具有改善的保存期限的耐嚼减密密度谷物条中需要较少压缩力的谷物条形成为内聚自支撑结构。
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公开(公告)号：EP1782698A1
公开(公告)日：2007-05-09
申请号：EP06122859.9
申请日：2006-10-24
IPC分类号： A23L1/164
CPC分类号： A23G3/34 , A23L7/126 , A23L33/20 , A23L33/21 , Y10S426/804
摘要： A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.
摘要翻译： 提供了一种低热量全谷物谷物，其包括全谷物和粘合剂，其用量有效地提供至少约15重量％或更多的全谷物，至少约5重量％或更多的蛋白质，约5重量％ 或更多的纤维，并且每28克巴具有至少120个或更少的卡路里。 谷物棒的热量低，但仍然提供了全谷物和纤维的良好来源，同时保持了可接受的味道和感官特性。
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公开(公告)号：EP1435204A3
公开(公告)日：2006-01-11
申请号：EP03258250.4
申请日：2003-12-30
摘要： A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (i) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possessing a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.
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