公开(公告)号：WO2005092115A1

公开(公告)日：2005-10-06

申请号：PCT/US2005/009326

申请日：2005-03-22

Applicant: CARGILL, INCORPORATED

Inventor： ENGLESON, Jodi ,  PORTER, Michael, A. ,  ATWELL, William, A. ,  BAIER, Stefan, K. ,  ELMORE, Douglas, L. ,  GILBERTSON, Dennis, B.

IPC: A23J3/26

CPC classification number: A23J3/26 ,  A21D2/188 ,  A21D2/26 ,  A21D2/263 ,  A21D2/264 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D2/362 ,  A21D13/06 ,  A21D13/064 ,  A23G3/44 ,  A23J3/16 ,  A23L7/126 ,  A23L11/05 ,  A23L33/17 ,  A23L33/185 ,  A23L33/21 ,  A23L33/22 ,  A23P30/20 ,  A23V2002/00 ,  A23V2250/5116 ,  A23V2200/326 ,  A23V2250/5488 ,  A23V2200/20 ,  A23V2250/548 ,  A23V2250/5486 ,  A23V2250/54252 ,  A23V2250/5038 ,  A23V2250/5106 ,  A23V2250/50

Abstract: The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared to an unextruded protein. Because the extruded protein is relatively inert, it can be incorporated in relatively large amounts in food products without substantially adversely affecting the food product. In addition, the protein source can be coextruded with a fiber source to provide an extruded protein-fiber blend. The extruded protein-fiber blend of the present invention permits the inclusion of high levels of protein and fiber into a food product substantially without adversely affecting the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.

Abstract translation: 本发明是包含蛋白质源和任选的纤维源的营养物质输送系统。 挤压蛋白质破坏了中等程度的蛋白质结构，使蛋白质与未挤出的蛋白质相比具有相对的惰性。 因为挤出的蛋白质是相对惰性的，所以它可以以相当大的量掺入食品中而不会对食品产生实质上的不利影响。 此外，蛋白质源可以与纤维源共挤出，以提供挤出的蛋白质 - 纤维混​​合物。 本发明的挤出的蛋白质 - 纤维混​​合物允许将高水平的蛋白质和纤维包含在食品中基本上不会不利地影响食品。 本发明的营养输送系统可用于制备满足美国FDA的食品和食品营养标签的其他监管指南。

公开(公告)号：WO2004093564A2

公开(公告)日：2004-11-04

申请号：PCT/US2004/012289

申请日：2004-04-19

Applicant: CARGILL, INCORPORATED ,  ATWELL, William, A. ,  GILBERTSON, Dennis, B. ,  EARLING, Jessica, Lee ,  ENGLESON, Jodi ,  MATTSEN, Jody, Lee

Inventor： ATWELL, William, A. ,  GILBERTSON, Dennis, B. ,  EARLING, Jessica, Lee ,  ENGLESON, Jodi ,  MATTSEN, Jody, Lee

IPC: A23L

CPC classification number: A21D2/186 ,  A21D2/245 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D2/362 ,  A21D10/00 ,  A21D10/002 ,  A21D13/04 ,  A21D13/045 ,  A21D13/047 ,  A21D13/064 ,  A21D13/40 ,  A23L7/109 ,  A23L7/117 ,  A23L11/07 ,  A23L33/185 ,  A23L33/22 ,  A23V2002/00 ,  A23V2250/2482 ,  A23V2250/5488 ,  A23V2250/1882 ,  A23V2250/1842 ,  A23V2200/222 ,  A23V2250/5486 ,  A23V2200/30

Abstract: A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. The system can be utilized to provide food products meeting specific nutrient-based FDA health claim labeling requirements.

公开(公告)号：WO2010005419A1

公开(公告)日：2010-01-14

申请号：PCT/US2008/014083

申请日：2008-12-29

Applicant: CARGILL, INCORPORATED ,  ATWELL, William Alan ,  ENGLESON, Jodi ,  FINNIE, Sean M. ,  MUROSKI, Allen Richard ,  SMITH, Sean Acie

Inventor： ATWELL, William Alan ,  ENGLESON, Jodi ,  FINNIE, Sean M. ,  MUROSKI, Allen Richard ,  SMITH, Sean Acie

IPC: A21D8/06 ,  A21D13/06

CPC classification number: A21D8/06 ,  A21D10/005 ,  A21D10/04 ,  A21D13/04 ,  A21D13/043 ,  A21D13/066 ,  A21D13/40 ,  A23V2002/00 ,  A23V2200/126

Abstract: The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity falls within the range of 34-4200m. Pa. s, and the second minimum viscosity falls within the range of 34-4780 m.Pa.s.

Abstract translation: 本发明提供了一种成分递送系统和使用烤箱生产无麸质烘焙食品的方法，以生产通过该方法制造的优质无麸质焙烤食品。 峰值粘度必须在34-4200m的范围内。 Pa，第二最小粘度在34-4780μm的范围内。

公开(公告)号：WO2009009146A1

公开(公告)日：2009-01-15

申请号：PCT/US2008/008565

申请日：2008-07-11

Applicant: CARGILL, INCORPORATED ,  ATWELL, William Alan ,  ENGLESON, Jodi ,  FINNIE, Sean M. ,  MUROSKI, Allen Richard ,  SMITH, Sean Acie

Inventor： ATWELL, William Alan ,  ENGLESON, Jodi ,  FINNIE, Sean M. ,  MUROSKI, Allen Richard ,  SMITH, Sean Acie

IPC: A21D8/06 ,  A21D13/06

CPC classification number: A21D13/066 ,  A21D8/06 ,  A21D10/005 ,  A21D10/04 ,  A21D13/04 ,  A21D13/043 ,  A21D13/40 ,  A23V2002/00 ,  A23V2200/126

Abstract: The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the 'peak viscosity falls within the range of 34-4200 m.Pa.s, and the second minimum viscosity falls within the range of 34-4780 m.Pa.s

Abstract translation: 本发明提供了一种成分递送系统和使用烤箱生产无麸质烘焙食品的方法，以生产通过该方法制造的优质无麸质焙烤食品。 重要的是，“峰值粘度在34-4200m.Pa.s的范围内，第二最小粘度落在34-4780μm的范围内