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    Production of low calorie, extruded, expanded foods having a high fiber content
    1.
    发明授权
    Production of low calorie, extruded, expanded foods having a high fiber content 有权
    生产具有高纤维含量的低热量，挤出，膨胀食品

    公开(公告)号：US08163324B2

    公开(公告)日：2012-04-24

    申请号：US12631587

    申请日：2009-12-04

    申请人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan R. Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan R. Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能 的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。

    PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT
    3.
    发明申请
    PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT 有权
    生产含有高纤维含量的低卡路里，挤压，膨胀的食品

    公开(公告)号：US20120276268A1

    公开(公告)日：2012-11-01

    申请号：US13437485

    申请日：2012-04-02

    申请人： Jeanny E. ZIMERI ,  Lynn HAYNES ,  Allan OLSON ,  Vijay Kumar ARORA ,  Louise SLADE ,  Harry LEVINE ,  Meera KWEON

    发明人： Jeanny E. ZIMERI ,  Lynn HAYNES ,  Allan OLSON ,  Vijay Kumar ARORA ,  Louise SLADE ,  Harry LEVINE ,  Meera KWEON

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出，直接膨胀的高纤维低热量食品，如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过更换大部分的 至少一种含有凝胶化，耐酶的淀粉III型成分或作为低热量的高纤维面粉替代物的填充剂的面粉。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化淀粉基填充剂的总膳食纤维保留率在挤出后至少约90重量％，模头温度至少约100℃，模压至少约150psig。

    Production of low calorie, extruded, expanded foods having a high fiber content
    4.
    发明授权
    Production of low calorie, extruded, expanded foods having a high fiber content 有权
    生产具有高纤维含量的低热量，挤出，膨胀食品

    公开(公告)号：US07648723B2

    公开(公告)日：2010-01-19

    申请号：US11258759

    申请日：2005-10-26

    申请人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能 的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模头温度和至少约150psig的模头压力的挤出之后可以为至少约90重量％。

    Production of low calorie, extruded, expanded foods having a high fiber content
    5.
    发明授权
    Production of low calorie, extruded, expanded foods having a high fiber content 有权
    生产具有高纤维含量的低热量，挤出，膨胀食品

    公开(公告)号：US08563065B2

    公开(公告)日：2013-10-22

    申请号：US13437485

    申请日：2012-04-02

    申请人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan R. Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan R. Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出，直接膨胀的高纤维低热量食品，如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过更换大部分的 至少一种含有凝胶化，耐酶的淀粉III型成分或作为低热量的高纤维面粉替代物的填充剂的面粉。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化淀粉基填充剂的总膳食纤维保留率在挤出后至少约90重量％，模头温度至少约100℃，模压至少约150psig。

    PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT
    6.
    发明申请
    PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT 有权
    生产含有高纤维含量的低卡路里，挤压，膨胀的食品

    公开(公告)号：US20100080883A1

    公开(公告)日：2010-04-01

    申请号：US12631587

    申请日：2009-12-04

    申请人： Jeanny E. ZIMERI ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. ZIMERI ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/08 ,  A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能 的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。