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    • 7. 发明申请
    • LOW-CALORIE, LOW-FAT SNACK NUTS
    • LOW-CALORIE,LOW-FAT SNACK NUTS
    • US20130251885A1
    • 2013-09-26
    • US13900512
    • 2013-05-22
    • Vilambi NRK ReddyAnil TorgalkarLionel Xavier
    • Vilambi NRK ReddyAnil TorgalkarLionel Xavier
    • A23L1/36
    • A23L25/25A23L25/20
    • The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the nuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes.
    • 本发明是减脂,高纤维,高蛋白和低热量的烤快餐坚果。 螺母使用物理方法制造,包括使用不到一分钟的新型压制方法从营养肉仁(脱脂)中排出油。 脱脂过程使坚果变形。 坚果使用水改造成原来的形状。 然后将改质的螺母用冷水进行退火,以生产硬化的螺母。 然后使用最先进的技术将螺母干燥并用涂层进行后处理并进行焙烧。 从坚果中排出油并重组的现有技术方法产生容易破碎和剥落的坚果。 大多数这些坚果具有不良的味道。 相比之下,本发明的坚果具有与天然坚果相当的硬度,质地,味道,香气和物理外观。 相对于现有技术的方法,保质期得到改善。