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    Composition and method for making high-protein and low-carbohydrate food products
    6.
    发明申请
    Composition and method for making high-protein and low-carbohydrate food products 审中-公开
    制备高蛋白和低碳水化合物食品的组成和方法

    公开(公告)号：US20050129823A1

    公开(公告)日：2005-06-16

    申请号：US10983506

    申请日：2004-11-05

    申请人： Christopher Dohl ,  Jennifer Gaul ,  Gregory Stempien ,  Kyungsoo Woo ,  Clodualdo Maningat ,  Sukh Bassi

    发明人： Christopher Dohl ,  Jennifer Gaul ,  Gregory Stempien ,  Kyungsoo Woo ,  Clodualdo Maningat ,  Sukh Bassi

    IPC分类号： A21D10/00

    CPC分类号： A21D2/265 ,  A21D2/186 ,  A21D13/062 ,  A21D13/064 ,  A23L7/109 ,  A23L7/126 ,  A23L29/219 ,  A23L33/10 ,  A23L33/185 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486

    摘要： Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

    摘要翻译： 通过降低碳水化合物含量来改进用于制造烘焙食品和挤出食品的常规食品组合物。 这是通过将常规面粉全部或部分通过对淀粉酶消化具有抗性的淀粉和/或约1-150面包百分比的包含至少约70重量％蛋白质的第一蛋白质成分的组合来代替常规面粉，以及 选自以下的第二蛋白质成分：（i）约0.5-100贝克氏百分比的小麦蛋白分离产物; （ii），小麦蛋白质浓缩物产品的约0.5-100贝克氏百分比; （iii）约0.5-100贝克氏百分比的失活的小麦面筋产品; （iv）分馏的小麦蛋白质产物的约0.5-20百分比; （v）约0.5-20面包百分比的脱酰胺小麦面筋产品; （vi）水解小麦蛋白产物的约0.5-30贝克百分比; 和（vii）成分（i）至（vi）的任何组合。

    Expanded products with high protein content
    10.
    发明申请
    Expanded products with high protein content 有权
    膨化蛋白质含量高的产品

    公开(公告)号：US20060210695A1

    公开(公告)日：2006-09-21

    申请号：US11115441

    申请日：2005-04-27

    申请人： Girish Ganjyal ,  Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

    发明人： Girish Ganjyal ,  Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

    IPC分类号： A23J1/00

    CPC分类号： A23L1/1805 ,  A23J3/18 ,  A23L7/117 ,  A23L7/17 ,  A23L33/185 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486 ,  A23V2250/5118

    摘要： High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

    摘要翻译： 高蛋白质膨胀产品通过挤出成型，例如小麦蛋白分离物，改良的小麦淀粉，盐，树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出，温度范围为50至140℃，螺杆转速为250至450rpm，背压为350至1200psi，用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30％到90％的膨化产品。 当在显微镜下观察时，扩展的产品具有良好的细胞结构，具有不同的细胞大小。 该方法可用于开发各种各样的产品，例如小麦片，小麦卷发，小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。