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％。

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。

公开(公告)号：US20120189757A1

公开(公告)日：2012-07-26

申请号：US13438926

申请日：2012-04-04

申请人： Lynn C. HAYNES ,  Harry I. LEVINE ,  Louise SLADE ,  Ning ZHOU ,  James MANNS ,  Diane GANNON ,  Edward D. HOWEY ,  Mihaelos N. MIHALOS ,  Charles W. EPPERSON ,  Sarwat GABRIEL ,  Domenico CASSONE ,  Jeanny E. ZIMERI

发明人： Lynn C. HAYNES ,  Harry I. LEVINE ,  Louise SLADE ,  Ning ZHOU ,  James MANNS ,  Diane GANNON ,  Edward D. HOWEY ,  Mihaelos N. MIHALOS ,  Charles W. EPPERSON ,  Sarwat GABRIEL ,  Domenico CASSONE ,  Jeanny E. ZIMERI

IPC分类号： A23L1/10

CPC分类号： A21D13/02

摘要： A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

摘要翻译： 含有该组分的稳定化的麸皮成分和稳定的全谷物粉是通过对含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨，以减少粗级分的粗糙度而不会由于磨损而基本上损害淀粉来制备的。 可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而不会明显淀粉化。 保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。 稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全谷物粉。 稳定的全谷物面粉和稳定化的麸皮组分具有延长的保存期限，并且可用于制造烘烤食品，例如饼干，具有理想的烤箱扩散和非粗糙的口感。