IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0322940
(2002-12-18)
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등록번호 |
US-7572476
(2009-08-25)
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발명자
/ 주소 |
- Akashe, Ahmad
- Ahad, Asma
- McPherson, Andrew
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출원인 / 주소 |
- Kraft Foods Global Brands LLC
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대리인 / 주소 |
Fitch, Even, Tabin & Flannery
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인용정보 |
피인용 횟수 :
0 인용 특허 :
12 |
초록
▼
This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the
This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.
대표청구항
▼
We claim: 1. A process for producing simulated nuts, consisting essentially of (a) providing a premix by mixing about 50 to about 70 percent soy nut particles having a particle size between about 177 to about 2000 microns, about 5 to about 15 percent nut flavoring, and about 20 to about 40 percent
We claim: 1. A process for producing simulated nuts, consisting essentially of (a) providing a premix by mixing about 50 to about 70 percent soy nut particles having a particle size between about 177 to about 2000 microns, about 5 to about 15 percent nut flavoring, and about 20 to about 40 percent binder comprising at least about 90 percent saccharide, wherein the binder is in a wet flowable form and includes less than about 1 percent water, wherein the nut flavoring comprises comminuted natural nut meat, and wherein the soy nut particles and nut flavoring are coated with the binder; (b) compacting the premix into discrete, simulated nut shapes; and (c) cooling the simulated nut shapes to be self-supporting and essentially free of air pockets. 2. The process as defined in claim 1, wherein the binder is selected from the group consisting of sucrose, dextrose, fructose, maltose, lactose, cellobiose, kojibiose, galactose, high fructose corn syrup, corn syrup, high maltose corn syrup, maltodextrin, starches, hydrocolloids, and mixtures thereof. 3. The process as defined in claim 1, wherein the binder is selected from the group consisting of honey, corn syrup, molasses, brown cane sugar, sugar beet sugar, maple syrup, and mixtures thereof. 4. The process as defined in claim 1, wherein the binder is melted sucrose. 5. The process as defined in claim 1, wherein the nut flavoring comprises solid particles of comminuted natural nut meat. 6. The process as defined in claim 1, wherein the nut flavoring comprises comminuted natural nut meat selected from the group consisting of grits of natural nuts, natural nut flour, and mixtures thereof. 7. The process as defined in claim 1, wherein the nut flavoring comprises comminuted natural nut meat selected from the group consisting of peanuts, almonds, walnuts, pistachios, pecans, hazelnuts, macadamia nuts, Brazil nuts, chestnuts, pine nuts, pignolia nuts, and mixtures thereof. 8. The process as defined in claim 1, wherein the discrete, self-supporting simulated nut shapes are formed by introducing the premix into a two-plate mold having a plurality of cavities of desired shapes, compacting the premix in the mold cavities to form the desired shapes, and cooling the molded shapes. 9. A process for producing simulated nuts, said process consisting essentially of (i) blending soy nut particles having a particle size of about 177 to about 2000 microns with a natural nut flour to provide a dry particulate blend; (ii) providing a binder comprising at least about 90 percent saccharide, wherein the binder is in a wet flowable form and includes less than about 1 percent water; (iii) forming a premix consisting essentially of about 50 to about 70 percent soy nut particles, about 5 to about 15 percent natural nut flour, and about 20 to about 40 percent binder by blending the dry particulate blend and the binder wherein the soy nut particles are coated with the binder; (iv) introducing the premix into a two-plate mold defining a plurality of cavities forming the shapes of natural nuts; (v) compacting the premix in the mold cavities into discrete molded shapes; and (vi) cooling the molded shapes to provide the simulated nuts. 10. The process as defined in claim 9, wherein the soy particles are selected from the group consisting of soy grit, soy flour, and mixtures thereof. 11. The process as defined in claim 9, wherein the binder is selected from the group consisting of sucrose, dextrose, fructose, maltose, lactose, cellobiose, kojibiose, galactose, high fructose corn syrup, corn syrup, high maltose corn syrup, maltodextrin, starches, hydrocolloids, and mixtures thereof. 12. The process as defined in claim 9, wherein the binder is selected from the group consisting of honey, corn syrup, molasses, brown can sugar, sugar beet sugar, maple syrup, and mixtures thereof. 13. The process as defined in claim 9, wherein natural nut flour is selected from the group consisting of flours from peanuts, almonds, walnuts, pistachios, pecans, hazelnuts, macadamia nuts, Brazil nuts, chestnuts, pine nuts, pignolia nuts, and mixtures thereof. 14. The process as defined in claim 9, wherein the premix in the cavities is compacted at a pressure of about 500 to about 10,000 psi for about 1 to about 90 seconds.
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