IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0258759
(2005-10-26)
|
등록번호 |
US-7648723
(2010-02-22)
|
발명자
/ 주소 |
- Zimeri, Jeanny E.
- Haynes, Lynn
- Olson, Allan
- Arora, Vijay Kumar
- Slade, Louise
- Levine, Harry
- Kweon, Meera
|
출원인 / 주소 |
- Kraft Foods Global Brands LLC
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대리인 / 주소 |
Greenblum & Bernstein, P.L.C.
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인용정보 |
피인용 횟수 :
7 인용 특허 :
86 |
초록
▼
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour w
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
대표청구항
▼
We claim: 1. A method for making an expanded food product having a high resistant starch content comprising: a. forming a dough by admixing water, at least one flour, and a gelatinized, starch based bulking agent, said bulking agent comprising at least 30% by weight of an amylase-resistant starch t
We claim: 1. A method for making an expanded food product having a high resistant starch content comprising: a. forming a dough by admixing water, at least one flour, and a gelatinized, starch based bulking agent, said bulking agent comprising at least 30% by weight of an amylase-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C. as determined by modulated differential scanning calorimetry (MDSC), the water-holding capacity of said starch-based bulking agent being less than 3 grams water per gram of said starch-based bulking agent, b. extrusion cooking the dough, c. extruding the cooked dough through a die at a die temperature of at least about 100° C. and a die pressure of at least about 150 psig to substantially expand the cooked dough, and d. cutting the expanded and cooked dough into pieces, wherein the total dietary fiber retention of said gelatinized, starch-based bulking agent is at least about 90% by weight after said extrusion, and wherein said pieces have an average peak force brittleness of at least about 3000 grams, and an average peak distance brittleness of less than about 4 mm. 2. A method for making an expanded food product as claimed in claim 1 wherein the amount of said bulking agent is at least about 30% by weight based upon the weight of said bulking agent and said at least one flour. 3. A method for making an expanded food product as claimed in claim 1 wherein said extrusion cooking of the dough is at a temperature of at least about 100° C. 4. A method for making an expanded food product as claimed in claim 1 wherein said extrusion is conducted at a die pressure of from about 200 psig to about 1000 psig. 5. A method for making an expanded food product as claimed in claim 1 wherein said pieces have a bulk density of from about 0.25 g/cm3to about 0.45 g/cm3. 6. A method for making an expanded food product as claimed in claim 1 wherein extruding of the cooked dough through the die is at a die temperature of least about 125° C. and a die pressure of at least about 250 psig. 7. A method for making an expanded food product as claimed in claim 1 wherein the amount of said bulking agent is at least about 50% by weight based upon the weight of said bulking agent and said at least one flour. 8. A method for making an expanded food product as claimed in claim 1 wherein said die temperature is from about 130° C. to about 160° C. 9. A method for making an expanded food product as claimed in claim 1 wherein said extrusion is conducted at a die pressure of from about 300 psig to about 800 psig. 10. A method for making an expanded food product as claimed in claim 1 wherein the water feed rate is less than about 8.5% weight based upon the total feed rate of said at least one flour, said bulking agent and the added water. 11. A method for making an expanded food product as claimed in claim 1 wherein said bulking agent comprises at least about 45% by weight of said amylase-resistant starch type III. 12. A method for making an expanded food product as claimed in claim 1 wherein said expanded food product is a ready-to-eat cereal. 13. A method for making an expanded food product as claimed in claim 1 wherein said expanded food product is a sweet or savory snack. 14. A method for making an expanded ready-to-eat cereal having a high resistant starch content comprising: a. forming a dough by admixing water, at least one flour, and a gelatinized, starch based bulking agent, the amount of said bulking agent being at least about 30% by weight based upon the weight of said bulking agent and said at least one flour, said bulking agent comprising at least 30% by weight of an amylase-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C. as determined by modulated differential scanning calorimetry (MDSC), the water-holding capacity of said starch-based bulking agent being less than 3 grams water per gram of said starch-based bulking agent, b. extrusion cooking the dough, c. extruding the cooked dough through a die at a die temperature of at least about 100° C. and a die pressure of at least about 150 psig to substantially expand the cooked dough, and d. cutting the expanded and cooked dough into pieces, wherein the total dietary fiber retention of said gelatinized, starch-based bulking agent is at least about 90% by weight after said extrusion, and wherein said pieces have an average peak force brittleness of at least about 3000 grams, and an average peak distance brittleness of less than about 4 mm. 15. A method for making an expanded ready-to-eat cereal as claimed in claim 14 wherein the amount of said bulking agent is at least about 50% by weight based upon the weight of said bulking agent and said at least one flour. 16. A method for making an expanded ready-to-eat cereal as claimed in claim 14 wherein said pieces have a bulk density of from about 0.25 g/cm3to about 0.45 g/cm3 . 17. A method for making an expanded food product as claimed in claim 1 wherein the extrusion cooking is at a temperature of at least about 100° C. 18. A method for making an expanded ready-to-eat cereal as claimed in claim 14 wherein the extrusion cooking is at a temperature of at least about 100° C.
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