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High fiber rotary molded cookies containing inulin and resistant starch

A technology of rotational molding and resistant starch, which is applied in food preparation, dough processing, food forming, etc., and can solve problems such as reduced flavor and insufficient extension

Inactive Publication Date: 2009-10-14
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both biscuits, especially when 50% of the fat was substituted, had significantly less flavor, less extension and a lower universal acceptance score than the control biscuit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] According to the present invention, for the preparation of biscuits containing at least substantially evenly distributed inulin without lumps and dark spots, crisp texture, embossed or imprinted clearly and well defined (well defined), in the shape of human body and human face or Head's High Fiber Content Rotary Molded Chocolate Chip Cookies in which the ingredients used and their relative amounts are:

[0057] Table 1: Ingredients for Chocolate Chip Cookies

[0058] Element

Quantity (kg /

batch (batch)

weight%

wheat flour

113.000

39.826

Inulin premix (27kg inulin + 100kg wheat flour)

50.000

17.622

ground sugar, sucrose

40.000

14.098

hydrogenated vegetable oil

28.000

9.868

water

12.000

4.229

invert sugar

12.000

4.229

Resistant starch, Hi-Maize260 (National Starch&Chemical

Co.)

11.000

3.877

c...

Embodiment 2

[0066] According to the present invention, a biscuit containing at least substantially uniformly dispersed inulin is prepared without clumps and dark spots, with a crispy texture, embossed or imprinted clearly and well defined, shaped as a human body and a human face or head High fiber content rotationally molded milk flavored biscuits, wherein the ingredients used and their relative amounts are:

[0067] Table 2: Ingredients of Milk Flavored Biscuits

[0068] Element

Quantity (kg / batch

(batch))

weight%

wheat flour

128.00

43.048

Inulin premix (27kg inulin + 100kg wheat flour)

50.00

16.816

ground sugar, sucrose

45.00

15.134

hydrogenated vegetable oil

31.00

10.425

water

18.00

6.053

invert sugar

7.00

2.354

Resistant starch, Hi-Maize260 (National Starch &

Chemical Co.)

11.50

3.867

sodium bicarbonate ...

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PUM

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Abstract

High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin with a resistant starch. The rotary molded cookies have a fiber content derived from the inulin and resistant starch of at least about 7% by weight, possess well-defined embossing and imprinting, exhibit at least substantial homogeneity in color and texture and are at least substantially devoid of undesirable dark spots caused by insufficient dispersion or lumping of inulin. A softer, but crisp texture, calorie reduction, shortening or fat content reduction, and sugar content reduction may also be achieved with the combination of inulin and resistant starch. The rotary molded cookies may be in the form of matching faces and bodies thereby providing play value as well as a healthier product for children.

Description

[0001] This application is a continuation of US Patent Application "High Fiber Rotary Molded Biscuits Containing Inulin and Resistant Starch," filed December 12, 2006. field of invention [0002] The present invention relates to the preparation of high fiber rotary molded cookies containing inulin and resistant starch. The present invention also relates to rotationally molded cookies and doughs having molded shapes that appeal to children and having a significantly low calorie, fat and sugar content, and a significant fiber content. Background of the invention [0003] In the case of biscuits, it is a challenge to add high amounts of fiber to food products, especially biscuits, while maintaining organoleptic properties and cookie spread. Inulin and resistant starch are sources of fiber that provide good nutritional and health benefits when added to crackers. Inulin is a soluble fiber with prebiotic properties. Resistant starch is also a prebiotic fiber that helps keep your...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A23L1/00A23L33/00
CPCA23V2002/00A21D2/186A23L1/308A23L1/0073A21D2/18A23P30/10A23L33/21A23V2200/32A23V2250/5062A23V2200/3324A23V2200/3322A23V2250/5118A23G3/36A23G3/42A23G3/50
Inventor D·亚历山大勒
Owner INTERCONTINENTAL GREAT BRANDS LLC