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1. 发明申请

US20060263488A1 Snack food 审中-公开
标题翻译：零食
公开(公告)号：US20060263488A1
公开(公告)日：2006-11-23
申请号：US11132919
申请日：2005-05-19
申请人： David Pupko , Ronit Sklar , Mark Johnke , Rafi Nachum
发明人： David Pupko , Ronit Sklar , Mark Johnke , Rafi Nachum
IPC分类号： A21D13/00
CPC分类号： A23L7/122 , A21D13/37 , A21D13/38
摘要： A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food comprises I) an outer shell, especially a shell comprising one or more cereal ingredients, and II) an inner creamy filling including no more than 25 wt. % sugar solids by weight of said filling, no more than 5 wt. % water, at least 20 wt. % lipid, said lipid comprising no more than 20 wt. %, on the total lipid content, of digestible saturated and trans fatty acid moieties, and at least 2 wt. % of a fibrous filling agent. Preferably the filling agent is dextrin. The filling preferably comprises from 30 to 45 wt. % lipid. The lipid of the filling preferably includes no greater than 10 wt. % (on total lipid) of trans- and saturated triglycerides.
摘要翻译：低热量的小吃，特别是营养丰富的手提零食，具有良好的感官特性。优选地，本发明的小吃食品不存在总体甜味印象。在一个实施方案中，小吃食品包括I）外壳，特别是包含一种或多种谷物成分的壳，以及II）内部奶油填充物，其包含不超过25wt。％糖固含量，不超过5wt。％水，至少20wt。％脂质，所述脂质包含不超过20重量％％，关于总脂质含量，可消化的饱和和反式脂肪酸部分，和至少2重量％％的纤维状填充剂。优选地，填充剂是糊精。填充物优选包含30至45重量％％脂质。填充物的脂质优选包含不大于10wt。反式和饱和甘油三酯的百分比（总脂质）。

2. 发明申请

US20080020098A1 NUTRITIONAL BAR AND COMPONENTS 审中-公开
标题翻译：营养棒和组件
公开(公告)号：US20080020098A1
公开(公告)日：2008-01-24
申请号：US11743873
申请日：2007-05-03
申请人： Akhilesh Gautam , Albert Zwijgers , Mark Johnke
发明人： Akhilesh Gautam , Albert Zwijgers , Mark Johnke
IPC分类号： A23L1/304 , A23J3/16 , A23J3/26
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 140° 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 90° 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。

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