公开(公告)号：US20040166203A1

公开(公告)日：2004-08-26

申请号：US10371051

申请日：2003-02-20

申请人： Slim-Fast Foods Company

发明人： Akhilesh Gautam ,  Albert Johan Zwijgers ,  Mark Edward Johnke

IPC分类号： A23K001/175

CPC分类号： A23J3/26 ,  A23J3/08 ,  A23J3/225 ,  A23L33/185 ,  A23L33/19

摘要： A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein. The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140null C., after which the protein is dried using a belt/conveyor drier or a fluid bed drier. In an alternate method of making the nuggets according to the invention, a lower extrusion temperature of up to 90null C. is used and one or more supercritical fluids are injected prior to extrusion to form a puffed product.

摘要翻译： 一种营养棒，其以蛋白质的形式掺入蛋白质，其具有高水平的选择的蛋白质。 通过使用本发明的掘金，将营养棒配制成具有升高的蛋白质水平，但具有良好的味道和其它感官特性。 根据本发明的矿块包括大于50重量％的非大豆蛋白，其选自乳蛋白，大米蛋白和豌豆蛋白，特别是51重量％至99重量％之间，更优选在52重量％至 95重量％，最优选55重量％以上。 乳蛋白优选为乳清蛋白。 本发明的矿块优选使用挤出方法制造，其中挤出温度被调节以避免对乳清蛋白的损害和伴随的异味。 在根据本发明的优选方法中，挤出在60-140℃的温度下进行，之后使用皮带/传送干燥器或流化床干燥器干燥蛋白质。 在根据本发明的制备块体的替代方法中，使用高达90℃的较低挤出温度，并且在挤出之前注入一种或多种超临界流体以形成膨化产物。