1831results about "Modified nutritive products" patented technology

Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.

A dough composition for producing a baked, edible, high protein product having a protein concentration, based on calories, of at least 25%, comprising:(a) a mixture of high protein components,(b) flour,(c) leavening agent,(d) sweetener, and(e) water.

The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

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.

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.

The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50 DEG F.) and a melting point of 104 DEG F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.

A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

Modified starches for use in baked products. The starches provide exceptional expansion in baked products, as well as improved taste, texture and appearance of the product.

This invention relates to a dieting method and novel line of food products. These novel food products replace similar food products and are utilized by the dieting method to induce a slowed carbohydrate absorption rate thereby achieving weight loss. Furthermore, the dieting method will induce a high satiating effect to control eating habits and provide the dieter with additional doses of mono and poly unsaturated fatty acids to prevent any decrease in energy consumption.

A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

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.

The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared to an unextruded protein. Because the extruded protein is relatively inert, it can be incorporated in relatively large amounts in food products without substantially adversely affecting the food product. In addition, the protein source can be coextruded with a fiber source to provide an extruded protein-fiber blend. The extruded protein-fiber blend of the present invention permits the inclusion of high levels of protein and fiber into a food product substantially without adversely affecting the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.

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.

A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

The invention relates to Hokkaido bread and a preparation method thereof, and belongs to the field of food production. The Hokkaido bread is prepared from the following components in parts by weight: 4 to 6 parts of eggs, 35 to 40 parts of flour, 4 to 6 parts of butter, 1 to 2 parts of honey, 5 to 7 parts of white granulated sugar, 2 to 3 parts of fresh yeast, 1 to 2 parts of milk powder, 2 to 3 parts of frozen syrup, 0.3 to 0.6 part of salt, 1 to 3 parts of heat-softening bread premixed powder, 0.3 to 0.5 part of frozen dough improver, 0.5 to 1 part of milk flavour, 0.03 to 0.05 part of potassium sorbate, 0.03 to 0.05 part of sodium dehydroacetate, 2 to 3 parts of condensed milk, 1 to 2 parts of vegetable shortening, 0.5 to 1 part of mono-glycerol fatty acid ester and di-glycerol fatty acid ester, 12 to 15 parts of flaky sweet cream, and 15 to 20 parts of water. The invention provides the Hokkaido bread good in mouth feel, good in outward appearance, rich in nutrition, long in storage life and convenient to carry and eat, and a preparation method thereof; the Hokkaido bread and the preparation method are suitable for industrialized production, and have wide market prospect.

High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.

The invention provides cranberry cookies and a making method thereof. A concentrated solution of fructus momordicae and water-soluble dietary fiber can be obtained simultaneously, and all nutritive substances of fructus momordicae are fully utilized. The water-soluble dietary fiber can form a net-shaped tissue structure which plays a supporting effect in the baking process, generated carbon dioxide and water are wrapped in the net-shaped structure, and a fluffy texture is formed. Dried cranberries with rich nutrients are further added, and the nutritive contents of the cranberries and the nutritive contents of fructus momordicae can be effectively fused together. Besides, baking is divided into two stages. In the first stage, high-temperature baking is conducted for a short time, and waterin a cold water tank is added, evaporated, adsorbed on the surface of the cookies in the form of vapor, enters the cookies in the baking deformation process of the cookies, and escapes out of the cookies at the high temperature of 180 DEG C-200 DEG C. In the second stage, baking is conducted for a long time, tiny pores left after the vapor escapes can be solidified, so that the cookies become finer and smoother, and are crispy on the outside and soft on the inside.

The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step comprises a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

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.

The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.

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.

The invention provides a method and equipment for processing deep-fried dough sticks. By the method, material selection range is widen, and deep-fried dough sticks of various tastes and shapes can be produced by different combinations; and by the combination of the processing method and the special equipment, the yield is raised, the manual operation is reduced, and the conventional production mode is improved to realize the aim of the invention. The processing method comprises the following steps of: mixing various raw materials to obtain dough, preparing single or combined strip blanks which are round strip-shaped, flat strip-shaped, polygon-shaped, single strip-shaped, double strip-shaped, multiple strip-shaped, hollow or stuffed by manual or mechanical processing, and solely or jointly preparing the strip blanks into disk spiral, long strip-shaped or ring-shaped deep-fried dough sticks by the methods such as frying, roasting, steaming and microwave.

Provided is an oil/fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid having less than 20 carbon atoms. The oil/fat composition of the present invention has excellent heat stability, has body-fat-accumulation resisting action, visceral-fat-accumulation resisting action, blood-sugar-level lowering action, insulin resistance improving action and leptin lowering action and is useful for, as well as pharmaceuticals, preventive or remedial food for diabetes or obesity, and feed.

A method for making health-care mung bean bread is characterized by comprising the following raw materials, by weight, 80-100 parts of wheatmeal, 4-5 parts of Chinese chestnut powder, 2-3 parts of walnut powder, 2-3 parts of nori powder, 20-25 parts of mung beans, 5-10 parts of mulberries, 4-5 parts of dried small shrimp powder, 1-2 parts of eucommia ulmoides, 1-2 parts of semen allii tuberosi, 2-3 parts of lotus leaves, 1-2 parts of roots of Woods Greenstar, 1-2 parts of stellaria yunnanensis, 1-3 parts of yeast powder, 2-4 parts of salt, 1-2 parts of chopped chive and appropriate water and palm oil. The Chinese chestnut powder, the walnut powder, the nori powder, the dried small shrimp powder and the like are added in the recipe, abundant nutrient substances such as the protein, the vitamin and the mineral substances are provided, and the bread has the functions of invigorating the stomach, tonifying the kidney, benefiting qi and nourishing blood and the heart. Meanwhile, the added eucommia ulmoides, the semen allii tuberosi, the roots of Woods Greenstar and the stellaria yunnanensis have the functions of tonifying the liver and the kidney and strengthening the essence. The bread made through the method is fragrant in chive, delicious and mellow in flavor, suitable for being eaten for a long term, is beneficial to human health and is suitable for being eaten by sub-health people.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

The invention discloses a white kidney bean and dietary fiber composition and application thereof. The composition is prepared from, by mass, 5-55 parts of white kidney bean extract, 15-45 parts of dietary fibers, 25-50 parts of sugar alcohol and 0-15 parts of oligosaccharide. After the product in the formula and derived application products are used by the human body, the glycemic index is low, and the products are suitable for being eaten by obesity people and hyperglycemia people. The experiment proves that after the products are eaten for a month, the weight and the body fat can be effectively reduced.