Intermediate moisture bar using a dairy-based binder
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23L-001/164
A23C-013/12
A23C-019/076
A23C-019/09
출원번호
US-0835559
(2013-03-15)
등록번호
US-9320292
(2016-04-26)
발명자
/ 주소
Smith, Gary Francis
Kortum, Olaf C.
Ma, Yinqing
Criezis, Amanda Jane
Harman, Kelly K.
Coleman, Edward Charles
Peebles, Juan R.
출원인 / 주소
Kraft Foods Group Brands LLC
대리인 / 주소
Fitch, Even, Tabin & Flannery LLP
인용정보
피인용 횟수 :
0인용 특허 :
38
초록▼
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that use
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
대표청구항▼
1. A chewy and intermediate moisture bar using a dairy-based binder, the bar comprising; a dry base selected from one of grains, nuts, granola, oats, and mixtures thereof;a dairy-based binder including about 3 to about 14 percent dairy protein, about 16 to about 35 percent water, and less than about
1. A chewy and intermediate moisture bar using a dairy-based binder, the bar comprising; a dry base selected from one of grains, nuts, granola, oats, and mixtures thereof;a dairy-based binder including about 3 to about 14 percent dairy protein, about 16 to about 35 percent water, and less than about 0.1 percent non-dairy binding ingredients all based on the weight of the dairy-based binder, and a dairy protein to moisture ratio of less than about 0.5 such that the dairy-based binder includes about 2 to about 5 times more moisture than dairy protein, the dairy-based binder blended with the dry base;about 3 to about 9 percent total dairy protein, about 10 to about 40 percent total water, and a total dairy protein to total moisture ratio of less than 0.5 such that the bar includes about 2 to about 5 times more total moisture than total dairy protein so that the dairy protein is sufficiently hydrated effective to function as a binder to form the dry base into a moist and chewy self-supporting bar shape;a maximum temperature exposure of the dairy-based binder and the chewy and intermediate moisture bar is about 155° F. or lower; andwherein the dairy-based binder includes a blend of an aqueous dairy source and a dry dairy protein source. 2. The chewy and intermediate moisture bar of claim 1, wherein the dairy protein to moisture ratio of the binder and the total dairy protein to total moisture ratio of the chewy and intermediate moisture bar are both about 0.2 to about 0.5. 3. The chewy and intermediate moisture bar of claim 1, wherein the aqueous dairy source is selected from the group consisting of cheese, cream, milk, yogurt, cultured dairy products, and mixtures thereof. 4. The chewy and intermediate moisture bar of claim 1, wherein the dry dairy protein source is selected from the group consisting of non-fat dry milk, milk powders, milk protein concentrate, whey protein concentrate, cultured powders, and mixtures thereof. 5. The chewy and intermediate moisture bar of claim 1, further comprising about 40 to about 60 percent of the dairy-based binder and about 60 to about 40 percent of the dry base. 6. The chewy and intermediate moisture bar of claim 1 having no non-dairy binding agents. 7. The chewy and intermediate moisture bar of claim 1, wherein the dry base includes about 30 to about 45 percent grains, nuts, granola, oats, or mixtures thereof and up to about 5 percent of a low or intermediate water activity fruit with a water activity less than about 0.5. 8. The chewy and intermediate moisture bar of claim 1, wherein the maximum exposure temperature of the dairy-based binder and the chewy and intermediate moisture bar is about 110° F. and the dairy-based binder includes live and active cultures. 9. The chewy and intermediate moisture bar of claim 1, wherein the chewy and intermediate moisture bar has a water activity of about 0.5 to about 0.9. 10. The chewy and intermediate moisture bar of claim 9, wherein the water activity is about 0.7 to about 0.85. 11. The chewy and intermediate moisture bar of claim 1, wherein the chewy and intermediate moisture bar includes about 8 percent to about 16 percent sugar solids.
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