초록 ▼

A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth and process for preparing same is disclosed. The product is additionally shelf stable, re

A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth and process for preparing same is disclosed. The product is additionally shelf stable, requires no refrigeration, is low in calories, high in nutrition, low in cholesterol and low in reducing sugars. The product contains added vitamins and minerals and protein. Water content must be maintained between 15% and 45%, and the product is stabilized by having at least about 15% by weight of sugar or sugar equivalents with at least 3% by weight of a polyhydric alcohol in the base. The product may have a sugar containing topping and has a frosting containing vegetable oil or fat coated vitamins.

대표청구항 ▼

A highly nutritional baked product, containing proteins and vitamins, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth, said baked product comprising: a baked base having less than about 10 percent by weight wheat flour ther

A highly nutritional baked product, containing proteins and vitamins, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth, said baked product comprising: a baked base having less than about 10 percent by weight wheat flour therein and comprising cereal flour, non yeast chemical leavening, sufficient protein from a protein source to give a minimum protein content in the total product of 9 percent by weight, said protein source comprising a member selected from the group consisting of egg albumin, casein, caseinate salts, and vegetable protein, with said vegetable protein not contributing more than 10 percent by weight wheat flour when combined with all other wheat flour in the product and said protein source having both egg protein and casein or caseinate salts as a part thereof, water in an amount sufficient to give a final moisture content of the baked product of from 15 percent to 45 percent by weight, vitamins, minerals and at least about 15 percent by weight of a stabilizing member selected from the group consisting of sugar and sugar equivalents with the stabilizing member including polyhydric alcohol in an amount sufficient to provide at least 3 percent by weight of the total base; and a frosting containing vegetable oil coated vitamins or fat coated vitamins, said base comprising a major portion by weight of the product, and said product having a water activity coefficient, Aw, of less than 0.87, said product being the product of the process in which said base is first baked and then coated with said frosting.