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    Protein-based flour substitute
    41.
    发明授权
    Protein-based flour substitute 有权

    公开(公告)号：US11819032B2

    公开(公告)日：2023-11-21

    申请号：US17649584

    申请日：2022-02-01

    Applicant: Eshticken Holdings, Inc.

    Inventor： Mohamed Elhosiny Aly ,  Omar Mohamed Atia ,  Leslie Ann Hawkins ,  John William Pena, III

    IPC: A21D13/41 ,  A21D13/04 ,  A21D13/062 ,  A21D2/36 ,  A23L13/50 ,  A23L13/10 ,  A23L13/40 ,  A21D2/26

    CPC classification number: A21D13/41 ,  A21D2/261 ,  A21D2/364 ,  A21D13/04 ,  A21D13/062 ,  A23L13/10 ,  A23L13/428 ,  A23L13/43 ,  A23L13/52

    Abstract: An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

    CONFECTIONERY PRODUCT
    44.
    发明申请
    CONFECTIONERY PRODUCT 有权

    公开(公告)号：US20220400690A1

    公开(公告)日：2022-12-22

    申请号：US17806229

    申请日：2022-06-09

    Applicant: Believe in Science Ltd

    Inventor： Anthony B. Fletcher ,  Evangelia Kravvariti

    IPC: A21D2/18 ,  A21D13/60 ,  A21D8/06 ,  A21D13/062 ,  A21D13/068

    Abstract: A dough for a confectionery product and a method for making confectionery products. The dough comprises 50-70 wt % dry ingredient mix, 25-35 wt % water, 0-5 wt % oil and 0-5 wt % yeast. The dry ingredient mix comprises wheat flour having a protein content of 11-13%. The process comprises making the dough, partially cooking the dough to form a partially cooked intermediate and flash frying the partially cooked intermediate. The resulting confectionery product can be produced with lower levels of sugar, oil and/or calorific content without comprising consumer enjoyment.

    Reduced sugar wafer
    45.
    发明授权
    Reduced sugar wafer 有权

    公开(公告)号：US11510414B2

    公开(公告)日：2022-11-29

    申请号：US16314727

    申请日：2017-07-07

    Applicant: NESTEC S.A.

    Inventor： Charles-Austin Sunderland ,  John Green ,  Louis De Labauve D'Arifat

    IPC: A21D13/45 ,  A21D10/04 ,  A21D2/18 ,  A21D2/36 ,  A21D13/062

    Abstract: The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

    PROTEIN-BASED FLOUR SUBSTITUTE
    46.
    发明申请
    PROTEIN-BASED FLOUR SUBSTITUTE 有权

    公开(公告)号：US20220151246A1

    公开(公告)日：2022-05-19

    申请号：US17649584

    申请日：2022-02-01

    Applicant: Eshticken Holdings, Inc.

    Inventor： Mohamed Elhosiny Aly ,  Omar Mohamed Atia ,  Leslie Ann Hawkins ,  John William Pena, III

    IPC: A21D13/41 ,  A21D13/04 ,  A21D13/062 ,  A21D2/36 ,  A23L13/50 ,  A23L13/10 ,  A23L13/40 ,  A21D2/26

    Abstract: An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

    METHOD FOR REPLACING EGGS IN COMPOSITIONS
    50.
    发明申请
    METHOD FOR REPLACING EGGS IN COMPOSITIONS 有权

    公开(公告)号：US20220022467A1

    公开(公告)日：2022-01-27

    申请号：US17311436

    申请日：2019-12-06

    Applicant: CELLUCOMP LIMITED

    Inventor： David HEPWORTH ,  Eric WHALE ,  Phillip DUGGAN ,  Robyn PLAICE-INGLIS

    IPC: A21D2/18 ,  A23L33/24 ,  A23L15/00 ,  A21D13/062 ,  A21D13/068 ,  A21D10/00 ,  A21D13/066 ,  A23L23/00 ,  A23G1/40

    Abstract: A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt % extractable glucose; and extractable xylose in an amount of at least 3% of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 μm, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles.

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