-
公开(公告)号：US07235276B2
公开(公告)日：2007-06-26
申请号：US10669222
申请日：2003-09-24
IPC分类号： A23L1/18
CPC分类号： A23K50/42 , A23K40/00 , A23L7/17 , A23V2002/00 , A23V2200/332
摘要： Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm3.
摘要翻译： 披露的蛋白质和纤维都高的即食膨化干燥食品。 谷物含有足够量的至少一种蛋白质成分以提供约50％至75％（干重）的熟食品的总蛋白质含量; 足够量的至少一种膳食纤维成分以提供约1-45％（干重）的总纤维含量; 和足够量的含淀粉的成分以提供约5-45％的淀粉含量。 食品具有约0.25至3.5kg / cm 3的挤压强度。
-
公开(公告)号：US20100104693A1
公开(公告)日：2010-04-29
申请号：US12606241
申请日：2009-10-27
摘要： Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ≈1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.
摘要翻译： 提供了覆盖层架的稳定的高纤维烤面包糕点产品或包装的消费食品以及它们的制备方法，其包括在壳，填充物和结冰之间分配的高水平的可溶性纤维成分。 本文包括形成内部的均匀烘烤的化学发酵的可溶性纤维强化糕点面团平面壳。 纤维强化面团包括全麦面粉; 盐，化学发酵，起酥油和≈1-15％的固体粉末状聚右旋糖，其量足以提供至少5％的面团的总纤维含量。 化学发酵的至少一部分由碳酸铵提供，并且其量足以提供1.5cc / g或更大的特定烘烤体积的面团。 填充物包括液体可溶性纤维成分如聚右旋糖。 这些文章相当于常规的烤面包糕点，尽管其总纤维含量很高，但饮食质量也是如此。
-
公开(公告)号：US06746707B2
公开(公告)日：2004-06-08
申请号：US10042835
申请日：2002-01-08
IPC分类号： A23L1164
CPC分类号： A23L7/122
摘要： Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of—100-500 micrometers (“&mgr;m”) thickness fabricated from cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit-sized. The interstitial void spaces between layers average 0.8 millimeters. This laminated structure creates cereal pieces having a distinctive texture and appearance. Methods for fabricating the present laminated multi-layered cereal pieces comprise: A) forming thin layers of cooked cereal dough(s)as sheets or flakes; B) compressing the thin cereal dough layers to form a laminated layered mass; C) forming individual pieces from the laminated mass; D) drying/toasting the individual pieces to 2% to 6% finished moisture; and, optionally E) applying one or more topical coatings to form finished cereals products with multiple layers.
摘要翻译： 公开了干燥层压多层谷物片，特别是R-T-E早餐产品和制备方法。 特别地，谷物片的特征在于高度层压的结构，其包括多个大致水平的薄平行层，其编号为由煮熟的谷物面团制成的100-500微米（“妈妈”）厚度的至少四至二十分之一，其间具有间隙 层。 这些片材的形状和范围可以从咬合尺寸到饼干尺寸。 层之间的间隙空隙间隔平均为0.8毫米。 这种层压结构产生具有独特纹理和外观的谷物片。 制备本层压多层谷物片的方法包括：A）将片状或薄片状的熟的谷类面团形成薄层; B）压缩薄谷物面团层以形成层压层状物; C）从层压体形成单独的片; D）干燥/烘烤个体的2％至6％成品水分; 和任选地E）施用一种或多种局部涂层以形成具有多层的成品谷物产品。
-
公开(公告)号：US08221810B2
公开(公告)日：2012-07-17
申请号：US12606241
申请日：2009-10-27
IPC分类号： A21D13/00
摘要： Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ≈1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.
摘要翻译： 提供了覆盖层架的稳定的高纤维烤面包糕点产品或包装的消费食品以及它们的制备方法，其包括在壳，填充物和结冰之间分配的高水平的可溶性纤维成分。 本文包括形成内部的均匀烘烤的化学发酵的可溶性纤维强化糕点面团平面壳。 纤维强化面团包括全麦面粉; 盐，化学发酵，起酥油和≈1-15％的固体粉末状聚右旋糖，其量足以提供至少5％的面团的总纤维含量。 化学发酵的至少一部分由碳酸铵提供，并且其量足以提供1.5cc / g或更大的特定烘烤体积的面团。 填充物包括液体可溶性纤维成分如聚右旋糖。 这些文章相当于常规的烤面包糕点，尽管其总纤维含量很高，但饮食质量也是如此。
-
公开(公告)号：US10150935B2
公开(公告)日：2018-12-11
申请号：US12446610
申请日：2007-12-14
申请人： Terry T. Kirihara
发明人： Terry T. Kirihara
摘要： Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.
-
6.发明申请BREAKFAST CEREAL WITH NON-ALLERGENIC NATURAL NUT FLAVOR AND METHODS OF PREPARATION 审中-公开具有非过敏天然NUT FLAVOR的早餐谷物及其制备方法公开(公告)号：US20100104698A1
公开(公告)日：2010-04-29
申请号：US12446610
申请日：2007-12-14
申请人： Terry T. Kirihara
发明人： Terry T. Kirihara
CPC分类号： C11B9/025 , A23L7/126 , A23L7/135 , A23L27/11 , A23L27/115 , A23L27/12 , A23V2002/00 , C11B9/027 , A23V2300/14
摘要： Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.
摘要翻译： 非过敏天然坚果精油由具有100ppb或更少蛋白质的天然坚果材料衍生而来，例如蒸汽蒸馏或溶剂萃取的螺母。 必需坚果油优选溶解在液体可食用载体中，用作食品的坚果风味成分。 用这种低蛋白质必需坚果油调味的食品是低致敏性的。 公开了制备坚果精油的方法以及制备螺母调味食品的方法。
-
公开(公告)号：US20090285946A1
公开(公告)日：2009-11-19
申请号：US12368581
申请日：2009-02-10
摘要： Improved high fiber shredded whole wheat cereal biscuits and their methods of preparation are provided. The methods include adding finely milled bran to tempered cooked whole wheat berries to form a blend. Masa (corn) bran is preferred. The methods include thereafter shredding the bran fiber fortified cooked whole wheat berries to form shredded mats and then forming the shredded mats into desired shaped and sized finished breakfast cereal pieces such as bite sized biscuits or nuggets. By adding the finely milled bran immediately prior to shredding, high levels of fiber fortification can be obtained while avoiding minimizing bran-speckled finished products.
摘要翻译： 提供了改进的高纤维切碎全麦谷物饼干及其制备方法。 该方法包括将经过精炼的麸皮加入回火的熟的全麦浆中形成混合物。 优选的是马萨（玉米）麸。 这些方法包括此后切碎麸皮纤维强化的全麦浆果以形成切碎的垫子，然后将切碎的垫子形成所需的形状和尺寸的成品早餐谷物片，例如咬大小的饼干或块。 通过在切碎之前立即加入细磨的麸皮，可以避免高度纤维强化，同时避免使麸皮成品最小化。
-
-
-
-
-
-
搜索结果
7 条记录 (耗时 0.03 秒)