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204results about "Leguminous plant bakery products" patented technology
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Reduced digestible carbohydrate food having reduced blood glucose response
ActiveUS20050118326A1Hypoglycemic responseReduced digestibleDough treatmentLeguminous plant bakery productsAdditive ingredientFood material
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
Owner:TECHCOM GRP LLC
Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough
A mixture of at least 6 species of lactic acid bacteria and / or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.
Owner:VSL PHARMA INC
Flours produced from fungus myceliated grain
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption, such as fodder. Active principles (ergosterol, beta glucan, linoleic and oleic acids, lectins), enzymes, proteins, amino acids, vitamins, mineral salts, inter alia, can also be extracted from these flours for use in the chemical, foodstuff and cosmetic industries, for producing phytotherapeutic agents, pharmaceuticals, textiles, paper products, pharmaceuticals and fodder for animals.
Owner:EMPRESA BRASILEIRA DE PESQUISA AGROPECUARIA EMBRAPA +2
Rice flour compositions
ActiveUS20060286271A1Less expensiveAbsorbs less fatDough treatmentLeguminous plant bakery productsCross-linkSnack food
A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.
Owner:KELLOGG NORTH AMERICA
Snack Cracker and Method for Making Same
InactiveUS20100215826A1Reduced level of saturated fatLower Level RequirementsDough treatmentLeguminous plant bakery productsChipped potatoesAdditive ingredient
The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce vegetable and fruit snack crackers.
Owner:FRITO LAY TRADING CO GMBH
Gluten-Free Bakery Products
This invention pertains to a gluten-free bakery product which comprises a flour / starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.
Owner:CORN PROD DEV INC
Baked snack
InactiveUS20070098865A1Improve textureAdd flavorLeguminous plant bakery productsBaking mixturesHigh volume manufacturingGluten
A baked snack having a hollow stick shape obtained by baking a dough including an non-gelatinized flour and a gelatinized flour, wherein the dough does not substantially include active gluten. According to the present invention, a baked snack having a hollow stick shape that can be reliably shaped, easily melts in the mouth and is well-moistened with no powdery and dry texture is provided. In the baked snack of the present invention, a large amount of taste providing material can be blended in order to improve the taste thereof. The novel baked snack having the hollow stick shape suitable for the mass production and processing and having an even shape with reduced blistering can be provided without demanding any special device and complicated process.
Owner:EZAKI GLICO CO LTD
Novel Low Allergenic Food Bar
InactiveUS20080085343A1Reduce contentImprove blood sugar controlFruit and vegetables preservationVitamin food ingredientsAutoimmune conditionErgogenic Effects
The subject invention provides novel low allergenic nutrient compositions. Advantageously, the low allergenic food products of the subject invention can be used as a replacement for a snack or meal in cases of hunger or fatigue for individuals diagnosed with a food allergy or degenerative or autoimmune disease, or for use as an ergogenic aid for persons participating in sports or other forms of exercise.
Owner:PETTY HOLLY TASHA +2
Method for controlling snack product blistering through the use of solid lipid particles
InactiveUS6893673B2Reduce moisture contentAvoid blistersDough treatmentLeguminous plant bakery productsLipid particleRoom temperature
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.
Owner:FRITO LAY NORTH AMERICA INC
Food ingredient containing wheat gluten, soy grits and soy flour
InactiveUS6733815B2Efficient preparationHeavy in textureReady-for-oven doughsDough treatmentAdditive ingredientSoy product
Owner:CARGILL INC
Nutritious edible compositions having zero digestible carbohydrates and high proteins and processes for making same
InactiveUS20070172575A1ZeroHigh in proteinDough treatmentMeat/fish preservationBiotechnologyAdditive ingredient
A nutritious, high protein, zero carbohydrate pasta or bread is formed by combining animal protein with a binder, wherein the binder comprises substantially no digestible carbohydrates. A preferred composition comprises fish protein combined with guar gum. In an embodiment, odor, taste, texture, and color modifying ingredients are added, including for example a plant protein, ethyl maltol, salt, egg white, calcium carbonate, glycine, and / or polyphosphate.
Owner:GUNE SHAMIKA ABHIJIT
Gluten additives for rice bakery and preparation method thereof
InactiveUS20120207880A1Simple structureIncrease volumeMilk preparationLeguminous plant bakery productsWheat breadWheat allergy
The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.
Owner:IND FOUND OF CHONNAM NAT UNIV
Novel microalgal food compositions
InactiveUS20160324167A1Improve structural propertiesImprove propertiesDough treatmentLeguminous plant bakery productsCelluloseFiber
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.
Owner:CORBION BIOTECH INC
Dehydrated edible beans in bread
InactiveUS20060003072A1Reduced flour contentDesirable flavorDough treatmentLeguminous plant bakery productsAdditive ingredientFood flavor
A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to particular ranges.
Owner:ARCHER DANIELS MIDLAND CO
Method for producing a composite dough-based product
InactiveUS7147881B2Satisfactory structureEasy to handleLeguminous plant bakery productsBaking mixturesGlutenWheat flour
A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.
Owner:NESTEC SA
Gluten-free baked products and methods of preparation of same
InactiveUS20090092716A1Level of optimizationReduce probabilityDough/pre-mixesLeguminous plant bakery productsAdditive ingredientDelivery system
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.
Owner:CARGILL INC
Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition
InactiveUS20110008522A1Add flavorImprove textureDough treatmentDough/pre-mixesAdditive ingredientEgg substitute
A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are provided. In addition, an egg substitute composition which can be used in a food as an egg substitute and which contains a full-fat soybean flour as a principal component, and a food prepared using the same are provided. The full-fat soybean flour-containing composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent. Moreover, the egg substitute composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent, and can be used in a food as an egg substitute.
Owner:THE NISSHIN OILLIO GRP LTD
Reduced digestible carbohydrate food having reduced blood glucose response
ActiveUS8128977B2Reduced digestibleNon-digestibleDough treatmentLeguminous plant bakery productsBiotechnologySmall intestine
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
Owner:TECHCOM GRP LLC
Method for the production of food products having reduced fat content
InactiveUS20070122536A1MaintenanceLow in fatLeguminous plant bakery productsBaking mixturesSalt contentFat content
Methods for the production of food products comprising wheat and / or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w / w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said food product by 20-100% w / w are described. Also described is use of waxy wheat in the preparation of a food product with a reduced fat content.
Owner:WESTON FOODS
Cake modifying agent
ActiveCN107156220AStay softSoft tasteDough treatmentLeguminous plant bakery productsPhosphateSodium Caseinate
The invention relates to a cake modifying agent. The cake modifying agent comprises, by weight, 3-20% of emulsifying agent, 2-15% of thickening agent, 65-94.9% of food raw materials, and 0.1-2% of enzyme preparation, wherein the emulsifying agent is one or more of single / double-glycerin fatty acid ester, sucrose fatty acid ester, sodium caseinate, and polyglycerin fatty acid ester; the thickening agent is one or more of hydroxypropyl di-starch phosphate and xanthan gum; the enzyme preparation is one or more of maltogenic amylase and alpha-amylase. The cake modifying agent is suitable for being applied to black rice cake manufacturing, the water-prevention and moisture-retaining performance of the black rice cake can be intensified, the ageing problem like product spalling and scaling are postponed, and thus soft, delicate and wet mouthfeel of the cake is maintained.
Owner:GUANGZHOU WELBON BIOLOGICAL TECH
Composition and method of manufacture
InactiveUS20140093611A1Large scaleReduce contentReady-for-oven doughsMilk preparationAnti nutrientsCow milk
There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.
Owner:PULSETTA
Reduced digestible carbohydrate food having reduced blood glucose response
ActiveUS20110038984A1Reduced digestibleNon-digestibleDough treatmentConfectioneryAdditive ingredientGlucose lowering
Owner:TECHCOM GRP LLC
Baked products containing soybean protein and process for producing soybean protein
InactiveUS20040151817A1Low efficacyGood colorDough treatmentLeguminous plant bakery productsSolid componentAlcohol
The invention provides a process for producing a baked food of wheat flour by using a soybean protein in which NSI shows a low denature value of 40 or more, the content of solid component extracted with a solvent mixture of chloroform and methanol (2:1) is 2.0 wt % or less, and the crude protein content is 63% or more. When wheat flour in dough is replaced with the soybean protein at a small ratio, baked foods of wheat flour which are resistant to freezing and show good texture even after thawing in a microwave oven can be obtained. Moreover, a process for making a baked food mainly comprising soybean proteins, which has a good taste and texture and is appropriately taken by human, can be provided by replacing most part or all of wheat flour with a soybean protein. In addition, the invention provides a process for producing a low denatured soybean protein having a good color and taste which comprises treating low denatured defatted soybeans as proteinous materials used in baked foods with an alcohol while regulating a decrease in NSI.
Owner:FUJI OIL CO LTD
Procedure for obtaining foodstuffs based on nopal and/or other vegetables
The present invention relates to a procedure for mixing dehydated nopal flour and / or other vegetable flours with cereal flours, refined and / or whole flours from corn, wheat, oats and other leguminous and / or oleaginous flours and obtaining peculiar foodstuffs due to color and nutritional profile high in fiber and other nutrients. Humankind's diet is generally low in dietary fiber, vegetables in general and nopal in particular, are one of the richest natural sources of dietary fiber, nopal's virtue is its very high content of insoluble fiber and soluble fiber. Similarly, using this current procedure it is possible to substitute water by liquefied nopal and / or other liquefied vegetables in the elaboration of products like tortillas, bread, cookies, pastas, wheat flour tortillas, etc., that may or may not be a step in the previous procedure. In addition, substitution of typical breading and batter formulations by nopal flour and / or other vegetables and / or products elaborated by the previous procedures in the process of breading meat, fish, seafood, and vegetables and other. On the other hand, using this process it is possible to elaborate low calorie foodstuffs, based on cut dehydrated nopal, seasoned or not.
Owner:GARZA LOPEZ JOSE ADALBERTO +2
High protein meal and flour compostions and methods
This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.
Owner:TEGEL DANIEL
Food material and food product using the same
InactiveUS20080113079A1Food ingredient as thickening agentDough treatmentAdditive ingredientFood material
Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran. For this purpose, the food material contains a thickening stabilizer as well as a wheat protein and at least one of a roasted fusuma bran and a roasted nuka bran.
Owner:THE TORIGOE
Powdery Soy Protein And Soy Protein-Containing Food Using The Same
It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding.
Owner:FUJI OIL CO LTD
Composition for preparing improved gluten-free or gluten-reduced bakery products
InactiveUS20110117246A1Reduce hardnessOptimal level of useMilk preparationDough treatmentAdditive ingredientSoy flour
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product.
Owner:CARGILL INC
Gluten-free cooking products
InactiveUS20140370178A1Correctly hydrateIncrease volumeDough treatmentMilk preservationGluten freeChemistry
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and / or bread products produced using the composition.
Owner:ROQUETTE FRERES SA
Composition comprising gluten-free cereal flour
A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.
Owner:NUTRITION & BIOSCIENCES USA 1 LLC
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