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    Rheologically balanced high fiber ingredient for food products
    5.
    发明授权
    Rheologically balanced high fiber ingredient for food products 有权
    用于食品的流变平衡高纤维成分

    公开(公告)号：US08354134B2

    公开(公告)日：2013-01-15

    申请号：US11317471

    申请日：2005-12-22

    申请人： William A. Atwell ,  Jody L. Mattsen ,  Jessica Earling Wellnitz

    发明人： William A. Atwell ,  Jody L. Mattsen ,  Jessica Earling Wellnitz

    IPC分类号： A23L1/053

    CPC分类号： A21D13/06 ,  A21D2/18

    摘要： The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber-related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.

    摘要翻译： 本发明是一种高强度纤维混合物，其包括硬化剂和增溶剂。 混合物在面团中代替面粉的一部分，而基本上不影响面团的流变性质。 然后可以使用常规的商业制造设备和方法从面团制备高纤维食品。 该混合物可用于生产符合FDA对纤维相关健康声明要求的食品。 本发明也是制造高纤维共混物的方法。 该方法包括测量硬化剂和增塑剂的流变性能。 然后将硬化剂和增塑剂组合，其量将允许所得共混物在食品中提供高水平的纤维，而基本上不影响面团的流变性能。

    METHOD AND SYSTEM FOR WEIGHT MANAGEMENT
    6.
    发明申请
    METHOD AND SYSTEM FOR WEIGHT MANAGEMENT 审中-公开
    权重管理方法与系统

    公开(公告)号：US20120225162A1

    公开(公告)日：2012-09-06

    申请号：US13466661

    申请日：2012-05-08

    申请人： Scott Mann

    发明人： Scott Mann

    IPC分类号： A23L1/00 ,  A23L1/308 ,  A21D13/00 ,  A23D9/00 ,  A23J1/00 ,  A23J1/02

    CPC分类号： A21D2/36 ,  A21D13/06 ,  A23L23/00 ,  A23L33/30 ,  A23L33/40

    摘要： The present invention is a method for losing weight and optimizing body composition comprising the steps of eating five meals a day with 1 serving of vegetables or fruit, complex carbohydrate, and lean protein for approximately 300 calories per meal at ranges of 25-35% protein, 50-55% carbohydrate, 15-20% fat with six to seven grams of fiber for a total of 1,500 calories per day for women. The method also comprises a method for losing weight and optimizing body composition for men comprising the steps of eating five meals a day every 2½ to 3½ hours consisting of 1½ servings of vegetables or fruit, complex carbohydrate, and lean protein for 450 calories per meal at 25-35% protein, 50-55% carbohydrate, and 15-20% fat with nine to ten grams of fiber for a total of 2,250 calories per day.

    摘要翻译： 本发明是减肥和优化身体组成的方法，其包括以下步骤：每天吃5餐，1份蔬菜或水果，复合碳水化合物和瘦蛋白，每粒膳食的热量为约35-35％ ，50-55％的碳水化合物，15-20％的脂肪，六至七克的纤维，每天总共有1500卡路里的妇女。 该方法还包括一种减肥方法和优化男性身体组成的方法，包括以下步骤：每2½至3½小时每天吃5餐，包括1/2份蔬菜或水果，复合碳水化合物和瘦蛋白，每餐450卡路里 25-35％蛋白质，50-55％碳水化合物和15-20％脂肪，其中9至10克纤维，每天总共2,250卡路里。

    REDUCED DIGESTIBLE CARBOHYDRATE FOOD HAVING REDUCED BLOOD GLUCOSE RESPONSE
    8.
    发明申请
    REDUCED DIGESTIBLE CARBOHYDRATE FOOD HAVING REDUCED BLOOD GLUCOSE RESPONSE 有权
    具有减少血液葡萄糖反应的减少可食用的碳水化合物

    公开(公告)号：US20110038984A1

    公开(公告)日：2011-02-17

    申请号：US12913923

    申请日：2010-10-28

    申请人： Jon R. ANFINSEN ,  Bryan Craig Tungland

    发明人： Jon R. ANFINSEN ,  Bryan Craig Tungland

    IPC分类号： A21D2/00

    CPC分类号： A23K50/40 ,  A21D2/181 ,  A21D2/183 ,  A21D2/186 ,  A21D2/188 ,  A21D13/043 ,  A21D13/06 ,  A21D13/40 ,  A23L7/00 ,  A23L7/109 ,  A23L7/117 ,  A23L7/135 ,  A23L7/143 ,  A23L7/165 ,  A23L19/115 ,  A23L19/19 ,  A23L29/212 ,  A23L29/231 ,  A23L29/238 ,  A23L29/244 ,  A23L29/25 ,  A23L29/256 ,  A23L29/27 ,  A23L29/30 ,  A23L33/125 ,  A23L33/20 ,  A23P20/20 ,  A23V2002/00 ,  A23V2250/506 ,  A23V2250/50722 ,  A23V2250/5486 ,  A23V2250/5062 ,  A23V2250/642 ,  A23V2250/6406 ,  A23V2250/5026 ,  A23V2250/50364 ,  A23V2250/51088 ,  A23V2250/507 ,  A23V2250/5086 ,  A23V2250/5054 ,  A23V2250/50724 ,  A23V2250/062 ,  A23V2250/5118

    摘要： Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine

    摘要翻译： 减少可消化的碳水化合物类物质中消化的碳水化合物的消化，并减少小肠内可消化的碳水化合物消化产物（即简单的糖）的吸收。 未消化的可消化碳水化合物和未吸收的消化产物通过小肠并进入结肠，在那里它们被发酵。 实际上，通过实施本发明制成的食品材料引起受控量的可消化碳水化合物绕过小肠，导致在结肠中发酵可消化的碳水化合物。 本发明还提供了用不消化食品薄膜材料加工可消化的基于碳水化合物的成分，以形成具有保护性食品薄膜网络的可消化的碳水化合物食品，其可抑制或预防可消化的碳水化合物的消化。 本发明还提供了用不消化食品薄膜材料处理可消化的基于碳水化合物的成分，以提供含有粘度建立组分的所得减少的可消化的碳水化合物食物，所述粘度建立组分有助于形成可抑制的粘性肠道食糜 或防止消化的碳水化合物消化，并可抑制小肠中消化的碳水化合物的消化产物的吸附

    Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
    9.
    发明授权
    Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods 失效
    具有可控功能特性和工业过程应用的食品材料技术，以及由此制成的食品

    公开(公告)号：US07691430B2

    公开(公告)日：2010-04-06

    申请号：US10288854

    申请日：2002-11-06

    申请人： Charles H. Marsland

    发明人： Charles H. Marsland

    IPC分类号： A23J3/18

    CPC分类号： A21D2/266 ,  A21D2/265 ,  A21D13/06 ,  A23L7/117 ,  A23L7/13 ,  A23L19/19 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2250/5486 ,  A23V2250/5488 ,  A23V2250/5428 ,  A23V2250/1842 ,  A23V2250/54246 ,  A23V2250/546 ,  A23V2250/54252

    摘要： A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste/texture standards. This novel material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both processing needs as well as final food product specifications. The material technology allows for the processing of proteinaceous foods on common process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes, french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs. The material is an edible dough that possesses the material characteristics necessary for numerous industrial food processes, including direct reduction sheeting, lamination sheeting, extrusion, die cutting, and rotary molding, followed by on or more of baking, drying, microwaving, boiling, steaming, frying, seasoning, and enrobing.

    摘要翻译： 一种新型的高蛋白质，减少的碳水化合物食品材料技术和高蛋白质，由此制成的碳水化合物食品，其中食品满足高的感官，稳定性和味道/质地标准。 这种新型材料技术具有许多可控的功能特性，包括高粘度，低至低体积膨胀，高至低拉伸强度，高至低断裂伸长率，所有这些都对加工需要以及最终食品产品至关重要 规格。 材料技术允许在普通工艺设备上加工蛋白质食品，食品包括但不限于薯条，小吃，饼干，饼干，酒吧，扁面包，饼干，饼干，面包，百吉饼，蛋糕，华夫饼，煎饼，法式 薯条，面食，比萨面团，早餐谷物，松饼，甜甜圈，糕点和肉类。 该材料是具有许多工业食品过程所必需的材料特性的可食用面团，包括直接还原片，层压片，挤出，模切和旋转成型，接着进行烘烤，干燥，微波炉，煮沸，蒸煮 ，油炸，调味，和enrobing。