CA1295875C - Comprehensive nutritional system - Google Patents
Comprehensive nutritional systemInfo
- Publication number
- CA1295875C CA1295875C CA000504438A CA504438A CA1295875C CA 1295875 C CA1295875 C CA 1295875C CA 000504438 A CA000504438 A CA 000504438A CA 504438 A CA504438 A CA 504438A CA 1295875 C CA1295875 C CA 1295875C
- Authority
- CA
- Canada
- Prior art keywords
- flavoring
- mix
- nutritional composition
- grams
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/28—Coffee or cocoa flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
ABSTRACT
A comprehensive nutritional system comprising a Base Mix and a Flavoring. The Base Mix includes at least one protein containing ingredient and the Flavoring includes at least one flavoring agent. The base Mix and Flavoring are brought together in the presence of a sufficient quantity of water just prior to use. In the preferred form the comprehensive nutritional system is comprised of three protein containing ingredients and also includes lecithin. The Flavoring in the preferred form includes at least one flavoring agent, such as a source of chocolate flavor or a vegetable. The invention also includes a method of preparing a food product using the Base Mix Flavoring.
A comprehensive nutritional system comprising a Base Mix and a Flavoring. The Base Mix includes at least one protein containing ingredient and the Flavoring includes at least one flavoring agent. The base Mix and Flavoring are brought together in the presence of a sufficient quantity of water just prior to use. In the preferred form the comprehensive nutritional system is comprised of three protein containing ingredients and also includes lecithin. The Flavoring in the preferred form includes at least one flavoring agent, such as a source of chocolate flavor or a vegetable. The invention also includes a method of preparing a food product using the Base Mix Flavoring.
Description
SPECIFICATION
This invention is for a highly unique food system that enables the building of a large variety of diverse foods by starting with a common Base Mix. By virtue of the present invention, it is possible to bring together the Base Mix with a particular Flavoring and/or other ingredients to achieve such diverse foods as desserts, drinks, soup, vegetable and salad dressing.
This is achieved while at the same time producing a line of vastly differing products, which are not only of good taste, but which possess certain necessary physical characteristics such as ease of solubility and mixing together. The achievement of the foregoing re~uired considerable effort and expense over a relatively long period of time.
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This invention is for a highly unique food system that enables the building of a large variety of diverse foods by starting with a common Base Mix. By virtue of the present invention, it is possible to bring together the Base Mix with a particular Flavoring and/or other ingredients to achieve such diverse foods as desserts, drinks, soup, vegetable and salad dressing.
This is achieved while at the same time producing a line of vastly differing products, which are not only of good taste, but which possess certain necessary physical characteristics such as ease of solubility and mixing together. The achievement of the foregoing re~uired considerable effort and expense over a relatively long period of time.
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In this invention each of the two ~ood components are separately maintained until just prior to useO The first food component is referred to as the sase Mix (Unflavored) and the second Eood component i5 referred to as the Flavoring.
Examples of foods produced by this invention include a chocolate shake or a corn soup.
One of the advantages of the present invention is the considerable flexibility that exists by having the separately maintained Base Mix and Flavoring packets. This permits 10 complete freedom in expanding the comprehensive nutritional system to other f.lavors or the addition oE vitamins and minerals. Moreover, in some cases it is not practical to have the protein containing material in contact with the materials of the flavor packet or mix.
From the foregoing it can be seen that a particular food may be prepared ln accordance with the comprehensive nutritional system of the present invention by using one Base Mix and one o~ the Flavoring packets. Thus, the comprehensive nutritional system of the present invention gives considerable 20 versatility, but at the same time assures values including protein, carbohydrates and fat. Such products also have a pleasing taste and can be prepared in a relatively simple and ; quick manner.
In the comprehensive nutritional system of this invention, the concept is to use the Base Mix together with a particular Flavoring, depending upon the final food desired.
: :
For instance, if one desires a chocolate drink (hot or cold), shake, pudding or frozen fudge bar, the comprehensive nutritional system involves bringing together Base Mix and 30 Chocolate Flavoring (provided in a packet), then adding a ~ 2~-- . - :
lZ~5~ 5 selected amount of water to the Base Mix and E'lavoring, followed by shaking, blending or stirring, including heating (optional) or with freezing in the case of a solid product.
Products of other textures, such as puddings and soups are also produced through the present invention.
The Base Mix in its preferred form has four constituents. In the first set of examples to be given, the weights of the four constituents will add up to 32.6165 grams which is the selected total solids weight for this ~irst part of the nutritional system. The Base Mix has a food value of 120 calories and contains the following:
1. 26.0 grams RT-34* Instant (reEerred to RT-34) 2. 3.3 grams AL~N~TE 230*
Examples of foods produced by this invention include a chocolate shake or a corn soup.
One of the advantages of the present invention is the considerable flexibility that exists by having the separately maintained Base Mix and Flavoring packets. This permits 10 complete freedom in expanding the comprehensive nutritional system to other f.lavors or the addition oE vitamins and minerals. Moreover, in some cases it is not practical to have the protein containing material in contact with the materials of the flavor packet or mix.
From the foregoing it can be seen that a particular food may be prepared ln accordance with the comprehensive nutritional system of the present invention by using one Base Mix and one o~ the Flavoring packets. Thus, the comprehensive nutritional system of the present invention gives considerable 20 versatility, but at the same time assures values including protein, carbohydrates and fat. Such products also have a pleasing taste and can be prepared in a relatively simple and ; quick manner.
In the comprehensive nutritional system of this invention, the concept is to use the Base Mix together with a particular Flavoring, depending upon the final food desired.
: :
For instance, if one desires a chocolate drink (hot or cold), shake, pudding or frozen fudge bar, the comprehensive nutritional system involves bringing together Base Mix and 30 Chocolate Flavoring (provided in a packet), then adding a ~ 2~-- . - :
lZ~5~ 5 selected amount of water to the Base Mix and E'lavoring, followed by shaking, blending or stirring, including heating (optional) or with freezing in the case of a solid product.
Products of other textures, such as puddings and soups are also produced through the present invention.
The Base Mix in its preferred form has four constituents. In the first set of examples to be given, the weights of the four constituents will add up to 32.6165 grams which is the selected total solids weight for this ~irst part of the nutritional system. The Base Mix has a food value of 120 calories and contains the following:
1. 26.0 grams RT-34* Instant (reEerred to RT-34) 2. 3.3 grams AL~N~TE 230*
3~ 3.3 grams TM~ 1220*
4. 0.0165 grams Lecithin M-C-Thin Asol 436 (referred to Lecithin) The RT-34 constituentis a whey protein concentrate (34% by weight protein) manufactured by Ridgeview of La Crosse, Wisconsin. This product is manufactured from fresh sweet dairy whey, spray dried, agglomerated and instantized (made more soluble). Its physical properties are those of a homogeneous, free-flowing powder having the color of light cream with the ~flavor and odor being bland and clean with slight whey-type characteristics. This product is produced using a cold ultrafiltration system. The product contains 34% protein, Sl.9~ carbohydrate, and 2.9~ fat. The ALANATE
230 is a calcium sodium caselnate manufactured by New Zealand Milk Products, Inc., Petaluma, California. It is a spray d~ied, totally reacted, flavor-reduced milk protein manufac-tured from selected, premium ~uality, edible casein. Whenrefrigerated a 10~ dispersion will form a smooth, temperature-*trade marks _~ _ " --` lZ~ 7~;i reversible gel that minimi~es the need for additional hydrocolloids in most food systems. The product forms smooth gels at 10% solids with a very high viscosity. The product has moderate water binding capacity and dispersion stability. This product contains 87~ protein, 0.1% carbo-hydrate and 1.1~ fat. The TMP 1220 is a calcium sodium total milk proteinate also manufactured by New Zealand Milk Products, Inc. It is a spray dried, flavor reduced milk proteinate that is manufactured by a pro,cess in which caseinate and whey proteins are isolated as a single protein complex with skim milk. This product has low viscosity, high opacity and e~cellent dispersibility and ~ood water suspension stability. This product contains 89.7~ prot~in~
0.1~ carbohydrate and 1.1% fat. The Lecithin is manufactured by Lucas Meyer Inc. and is used as a surfactant.
The first three constituents of the Base Mix are each comprised of significant amounts of protein. The RT-34 aLso adds bulk, particularly dry powder bulk. Both the ALANATE 230 and the TMP 1220 are present for their protein values and also have a low flavor proile. Therefore these two ingredients do not significantly affect the taste of the final product.
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The *~s~n~Y~ 230 adds viscosity as well as protein to the final product. The TMP 1220 adds protein, but has very little effect on viscosity.
The ~ecithin is necessary to make the two milk proteins instant.
In view of the foregoing it can be seen that -the Base Mix adds a significant quantity of protein to the final product ~when mixed with the Flavoring) as well as adding viscosity and bulk.
While the composition of the Base Mix will not vary, the composition of the Flavoring will vary quite signiEicantly in view o the various elavors involved. For instance, the Flavoring can be of the dessert-type, such as Chocolate, Vanilla or Pineapple Apricot.
The Flavoring will also be vegetable flavors such as Corn, Onion and Tomato.
The Chocolate, Vanilla and Pineapple Apricot Flavorings each include a non-dairy creamer and a carbohydrate source.
The preferred non-dairy creamer is known as Wiptreme ;~ 2320 (Wiptreme) and is manufactured by Beatrice Foods Co. of Beloit, Wisconsin.~ This product contains corn syrup solids~
partially hydro~enated vegetable oils (coconut, soybean), mono and diglycerides, sodium caseinate, glyceryl-lacto esters of fatty acids and dipotassium phosphate.
In the Chocolate Flavoring there are various Elavoring agents, such as cocoa, vanilla and other chocolate :: :
~; flavoring or flavor sources as will occur~to those skilled in the art, depending on the final taste desired. A preEerred ,, ~35~375 Chocolate Flavoring has the following compositions for a food, drink, etc. having a food value of 60 calories:
60 Calo ies Wiptreme 2320 6.4 Avicel RC-591 (Avicel) 2.28 Red Dutch Special Cocoa 3.50 Carrageenan CSW-2 0.35 Aspartame 0.18 TSPP 0.50 DSP 0.20 Lecithin 0.292 Additional Chocolate and Vanilla Flavorings may be added, as desired.
TSPP (tetrasodium pyrophosphate), DSP (disodium phos-phate) and Avicel are manufactured by FMC corporation. TSPP
ancl DSP are setting agents, with DSP s~eeding up the action of TSPP. Avicel possesses microcrystalline cellulose to add fibre and body.
Carrageenan CSW-2 is a cold water soluble gum and is manufactured by Hercules, Inc.
The combination of the Base Mix (120 calories) and Chocolate Flavoring (60 calories) can be formed into a drink, a shake, a pudding, an ice cream bar or hot cocoa in accordance with the following instructions:
DRINK - SHAKER 1) Pour 8 oz. of cold water into a shaker.
2) Add Base Mix, then Flavoring.
3) Shake for one minute or stir until dissolved.
BLENDER 1) Pour 8 oz. of cold water into a blender.
2) Add Base Mix, then Flavoring.
3) Blend on low speed for one minute.
SHAKE - BLENDER l) Pour 6 oz. of cold water into a blender.
2) Add Base Mix, then Flavoring.
3) Blend on low speed, adding three ice cubes one at a time.
4) Blend on high speed for one minute.
PUDDING - BLENDER 1) Pour 4 oz. of cold water into a blender.
2~ Add Base Mix, then Flavoring.
3) Blend on high speed for one minute.
~30 ICE CREAM BAR -BLENDER 1) Pour 4 oz. of cold water into a blender.
2~ Add Base Mix, then Flavoring.
3) Blend on high speed for one minute.
4) Freeze.
HOT COCOA IN A
CUP OR M~G 1) Add Base Mix and Flavoring to a cup or mug.
2) Add 8 oz. o~ boiling water.
3) Stir until dissolved.
A preferred Vanilla or Pineapple Apricot Flavoring has the ~ollowing compositions for a food, drink, etc. having a food value of 60 and 50 calories, respectively:
Vanilla Flavori~l 60 Calories Wiptreme 2320 8. 0 ~vicel RC-591 1. 80 Avicel CI.-611 0.30 Carrageenan CSW-2 0.35 APM 0.12 TSPP 0.50 DSP 0.20 Color Shade R 0.0004 ~ ~ Lecithin 0.252 ;~ Vanilla Flavorings as desired.
Pineapple Apricot Flavoring 50 Calories Wiptreme 2320 8.0 Avicel RC-591 1.80 Avicel CL-611 0.10 Carrageenan CSW-2 0.35 APM 0 . 0 8 TSPP
FD & C Yellow #5 0.0044 FD & C Yellow #6 0.0051 Lecithin 0.23 Pineapple Apricot Flavorings as desired.
Directions for use to a~hieve a Pineapple Apricot or Vanilla product are essentially the same as the instruc-tions for~the Chocolate pr~oduct as set forth hereinabove. It is contemplated that with the aforesaid flavors, a drink, shake, pudding or ice cream bar will be the final product. The drink :
in the case of a Vanilla or Pineapple Apricot Flavoring will be cold or of the frozen type only. See the instructions hereinabove corresponding to the headings Drink-Shaker, - 6 - ~
~I.Z~ 5 Shake-Blender, Pudding-Blender and Ice Cream Bar-Blender.
Furthermore, other products having different textures such as sherbets can be produced. For a sherbet the preparation protocol involves the first step of pouring 4 oz. of cold water into a blender. Then, Base Mix is added, followed by the Flavoring. The blender is then turned to high speed and blending action proceeds for one minute. The contents are then frozen to produce a frozen bar. Finally, the frozen bar is placed in the blender which is turned on to low speed until sherbet consistency ls achieved.
Another aspect of the invention involves a Fruit Punch Mix and Lemon Drink Mix which are used to supplement potassiuim to the weight loss program. A total of six drinks may be taken per day.
The Fruit Punch Mix provides 6 calories and contains the following:
6 Calories -Citric Acid 1.40 grams i20% Affects flavor Potassium Citrate 0.34 ~20~ Affects flavor Cherry, Strawberry and 20 Fruit Punch Flavors 0O48 i20% Affects flavor Aspartame 0.114 i20~ Affects flavor Red #40 0.004 i20% Affects color The Lemon Drink Mix provides 6 calories and contains the following:
6 Calories Citric Acid 1.47 i20% Affects flavor Potassium Citrate 0.34 $20% Affects flavor Lemon ~lavor 0.29 -~20~ Affects flavor Lemon Juice 0.10 i20% Affects 1avor Aspartame 0.08 i20% Affects flavor FD & C Yellow ~5 0.0002 i20~ Affects color 37~i The Flavoring for Corn ~soup or souffle) has the following composition in terms of grams:
60 Calories Corn Powder 8.00 i30% Affects flavor NDX-112V 2.70~20% Affects mouthfeel ~ Avicel RC-591 1.10i20% Affects mouthfeel : Salt l.Q0i20% Affects flavor : ~utter Buds lo0020% Affects Elavor Yeast-Special Light 0.80 i20$ Affects flavor Sugar 0.75i20% Affects flavor Super 3H 0.60i20~ Affects flavor Guar Gum 0.30i20% Affects mouthfeel and I : consistency : Sol-E Celery 0.10i20~ Affects flavor 10 Sol-E Onion 0.06i20% Affects flavor Pepper-Ground White 0.04 +20% A:ffects flavor FD & C Yellow #5 0~006i20% Affects color The Flavorin~ for Onion (soup, dip or salad dressing) has the following composition in terms of grams:
50 Calories Wiptreme 2320 7.00 i20% Affects mouthfeel and consistency ~i Avicel RC-591 3.00 ~20~ Affects mouthfeel and consistency : TSPP 2.10 +20% Affects setting Sol-E Onion 1.20 i20~ Affects flavor DSP 1.00 i20~ Affects setting Onions-Freeze-~ried 1.00 ~20~ Affects flavor 4BE 0.80 i20~ Affects flavor Onion Flavor 0.60 ~20% Affects flavor Onions-French Chopped 0.50 ~20% Affects flavor Salt 0.50 i20~ Affects flavor RFB Flavor 0.40 i20% Affects flavor Guar Gum 0.30 i20% Affects mouthfeel and ~: : : : consistency ~ Beef Flavor 0.20 i20~ Affects flavor .~ Garlic Powder 0.06 +20% Affects flavor Pepper-Ground White 0.02 i20% Affects flavor . Color Shade R ~ 0.008 i20% AfEects color The Flavoring for Tomato (soup, dip or salad dresslng~ has the following composition in terms of grams:
~.
~ : 50 Calories . : :
Tomato Powder 8.00 i30% Affects flavor and mouthfeel NDX-112V 2.80 i20~ Affects mouthfeel Salt 1.50 ~20% Affects fIavor Avicel RC-591 1.10 l~0% Affects mouthfeel and consistency ~, ' 50 Calories Cont'd Starch IF-131 0.80 +20~ Affects mouthfeel and consistency Sodium Citrate 0.80 ~15~ Affects mouthfeel and appearance Super 3H 0~60 i25~ Affects flavor MSG 0 50 +25% Affects flavor Tomato Flavor 0.30 +25% Affects flavor Citric Acid 0~25 +25~ Affects flavor CBH 0.20 +25~ Affects flavor Guar Gum 0.10 i20~ Affects mouth~eel and consistency Sol-E Onion 0.09 ~25~ Affects flavor Celery Salt 0.05 ~25~ Affects flavor Pepper-Ground White 0.02 +25~ Affects flavor Color Shade R 0.006 +20% Affects color Red #40 0.004 ~20~ Affects color 10 ~ ~e~e~h~e The ~4~e~fe Flavorings in the form of soups, such as Corn, Onion and Tomato are prepared by first adding the 8ase Mix and the Flavoring to a cup or mug. This is followed by adding 8 oz. (1 cup) of boiling water, then stirring until dissolved and well mixed.
The Vegetable Flavoring in the form of a souffle, such as corn, is prepared by first adding the Base ~ix and Flavoring to a bowl. This is followed with the addition of 4 oz. (% cup) of boiling water and stirring until dissolved and well mixed. The mixture is then poured into a baking dish, followed by baking at 350 or 30 minutes.
The Vegetab-e Flavoring in the form of a dip such as onion and tomato lS prepared by first pouring 4 oz. (~ cup) of cold water into a blender. This is folIowed with the addition of Base Mix and Flavoring. Blend on high speed for one minute and chill before serving. Seasonings such as chili powder or taco seasoning may be added before blending to the tomato mixture for variation.
~ The Vegetable Flavoring in the form of salad dressing such as onion and tomato is prepared by first pouring 4 or 5 oz. of cold water and 1 or 1~ Tbsp. of vinegar into a blender ~ 9 ~
' :.
7~i (the lesser quantities are for onion and the greater quantities are for tomato). Then Base Mix and Flavoring is addsd along with ~ packet of EqualTM. Blend on high speed for one minute and chill before serving. Taco seasoning may be added before blending to the tomato mixture for variation.
The following is a list of the 170-180 calorie versions of the great variety of possible finished products:
170-180 Calories .
VEGETAsLE
Corn Soup Onion Souffle Tomato Dip Salad Dressing DESSERT
Chocolate Drink Vanilla Shake Pineapple Apricot Pudding Ice Cream Bar Hot ~Cocoa) Sherbet It is contemplated in a particular plan that the foregoing will be taken four times each day so that the daily caloric intake will be between 680 calories or 720 calories ; 20 per day.
In each product, whether it be a dessert or vegetable, the amount of Base Mix added affects the consistency of the end product, the amount may be increased 20% and decreased 30% without significant difference.
In specific terms of ingredients, it is possible with reference to the chocolate and vanilla flavored drinks, etc.
to vary in the Base Mix, the thickening and flavoring function of RT-34 i50~ depending on the desired degree of thickness or thinness of the final product.
.5~75 TMP 1220 can be varied up to an increase of 50% or a decrease of 30%. Since TMP 1220 is present to add thickness and "set" it follows that where one uses a greater amount of TMP 1220 a thicker and more "set" product will result, with lesser effects being observed for lesser amounts of TMP 1220.
N~
~ U~u~} 230 may be varied in the same manner as TMP
1220 for desserts. Lecithin may only be increased 0.25% from the amount 0.0165 grams. Decreasing the amount would destroy the instant properties of the proteins.
With the soups, there ls a somewhat smaller preferred variation in the four major ingredients of the Base Mix since here, each ingredient can be varied as much as -~20~ or -30~.
Lecithin may only be increased 0.25%.
As to variations in the Flavorings desserts, Wiptreme 2320 can be varied i50%. Greater amounts of Wiptreme 2320 will make for higher consistency and lower amounts make for a lower consistency of the final product. Both Avicel RC-591 and Avicel CL-611 can be varied i20% which will effect consistency and mouthfeel. The aspartame component can be 20 varied ~20%, depending upon the desired effect on flavor.
Carrageenan CSW-2 can be varied +30~ as affectin~
thickness and setting properties. TSPP and DSP can be varied +20~ from the stated amounts to affect respectively "set" and time necessary for product to "set".
Also, the amount of water is varied depending on the desired consistency of the final product.
It should be kept in mind that an important principle :
of this invention is in the ability to combine the Base Mix with a Flavoring. when it is desired to prepare a particular 30 food, 32.6165 grams of the Base Mix are placed in a container together with the contents of a Flavoring packet. Preparation of the food is then completed by adding water, stirring, etc.
with heating or chilling, depending upon the desired end product.
With reference to the Base Mix, it is contemplated that there can be various substitutions of protein containing materials, such that the invention can be regarded as involving a Base Mix having at least one protein containing ingredient, although the three protein containing ingredients specified herein are preferred. In this connection one skilled in the art will he aware oE other protein containing ingredients which can be substituted eor the preferred composition set Eorth herein or in some cases only, one or two protein containing materials will be used, with or without the stated thickening or other effects as described hereinabove.
The ratio of components in yet another embodiment of the invention INew Program MiX) is difEerent from the , previously disclosed embodiments hereinabove. The earlier embodiments of this invention are comprised of four servings ; 20 per day totalling 680-720 calories and the New Program now to be disclosed, (New Program), involves six servings per day totalling 690-720 calories. One New Program Base Mix packet provides 70 calories as opposed to 120 calories for the embodiments previously disclosed herein.
:
The New Program Formulas are as follows:
New Program Lemon_Drink Mix: Same as with earlier embodiments of invention.
New Program Fruit Pun h Drink~Mix: Same as with ~n~ of invention.
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7~i;
New Pro~ram_Base Mix: 70 Calories 14.00 Grams RT-34 Instant (referred to RT-34) 20 20 Grams ~ e-~le ~ 3 2.20 Grams TMP 1220 0.011 Grams Lecithin M-C Thin Asol #436 ~referred to lecithin) New Program Chocolate Flavoring Mix: 45 Calories 5.31 Grams Wiptreme 2320 2.75 Grams Cocoa M-2 1.29 Grams Avicel RC-591 0.60 Grams Carrageenan CSW-2 0.28 Grams TSPP
0.11 Grams DSP
~ n . lo Grams Aspartame 0.20 Grams Lecithin Additional Chocolate Flavorings may be added, as desired.
New Program Vanilla Flavorin~ Mix: 45 Calories 6.20 Grams Wiptreme 2320 1.02 Grams Avicel RC-591 0.55 Grams Carrageenan CSW-2 0.28 Grams TSPP
0.17 Grams Ayicel CL-611 0.11 Grams DSP
0.07 Grams Aspartame 0.20 Grams Lecithin Additional Vanilla Flavorings may be added, as desired.
New Program Mocha Flavoring Mix: 45 Calories 5.80 Grams Wiptreme 2320 1 02 Grams Avicel RC~59I
1 00 Grams Cocoa M-2 0.45 Grams Carrageenan CSW-2 0.28 Grams TSPP
0.17 Grams Avicel CL-611 0.11 Grams DSP
0.055 Grams Aspartame ; 0.20 Grams Lecithin Additional Coffee Flavorings may be added, as desired.
New Pro~ram Nacho Cheese Flavorin~ Mix: 50 Calories 4.00 Grams Cheese Powder 1.00 Grams Wiptreme 2320 2~00 Grams Avicel CL-611 2.00 Grams Starch 0 50 Grams TSPP
0 20 Grams DSP
0.30 Grams Yeast 0.20 Grams Salt -~, .
.
230 is a calcium sodium caselnate manufactured by New Zealand Milk Products, Inc., Petaluma, California. It is a spray d~ied, totally reacted, flavor-reduced milk protein manufac-tured from selected, premium ~uality, edible casein. Whenrefrigerated a 10~ dispersion will form a smooth, temperature-*trade marks _~ _ " --` lZ~ 7~;i reversible gel that minimi~es the need for additional hydrocolloids in most food systems. The product forms smooth gels at 10% solids with a very high viscosity. The product has moderate water binding capacity and dispersion stability. This product contains 87~ protein, 0.1% carbo-hydrate and 1.1~ fat. The TMP 1220 is a calcium sodium total milk proteinate also manufactured by New Zealand Milk Products, Inc. It is a spray dried, flavor reduced milk proteinate that is manufactured by a pro,cess in which caseinate and whey proteins are isolated as a single protein complex with skim milk. This product has low viscosity, high opacity and e~cellent dispersibility and ~ood water suspension stability. This product contains 89.7~ prot~in~
0.1~ carbohydrate and 1.1% fat. The Lecithin is manufactured by Lucas Meyer Inc. and is used as a surfactant.
The first three constituents of the Base Mix are each comprised of significant amounts of protein. The RT-34 aLso adds bulk, particularly dry powder bulk. Both the ALANATE 230 and the TMP 1220 are present for their protein values and also have a low flavor proile. Therefore these two ingredients do not significantly affect the taste of the final product.
.
~ ' - 3a -r~
The *~s~n~Y~ 230 adds viscosity as well as protein to the final product. The TMP 1220 adds protein, but has very little effect on viscosity.
The ~ecithin is necessary to make the two milk proteins instant.
In view of the foregoing it can be seen that -the Base Mix adds a significant quantity of protein to the final product ~when mixed with the Flavoring) as well as adding viscosity and bulk.
While the composition of the Base Mix will not vary, the composition of the Flavoring will vary quite signiEicantly in view o the various elavors involved. For instance, the Flavoring can be of the dessert-type, such as Chocolate, Vanilla or Pineapple Apricot.
The Flavoring will also be vegetable flavors such as Corn, Onion and Tomato.
The Chocolate, Vanilla and Pineapple Apricot Flavorings each include a non-dairy creamer and a carbohydrate source.
The preferred non-dairy creamer is known as Wiptreme ;~ 2320 (Wiptreme) and is manufactured by Beatrice Foods Co. of Beloit, Wisconsin.~ This product contains corn syrup solids~
partially hydro~enated vegetable oils (coconut, soybean), mono and diglycerides, sodium caseinate, glyceryl-lacto esters of fatty acids and dipotassium phosphate.
In the Chocolate Flavoring there are various Elavoring agents, such as cocoa, vanilla and other chocolate :: :
~; flavoring or flavor sources as will occur~to those skilled in the art, depending on the final taste desired. A preEerred ,, ~35~375 Chocolate Flavoring has the following compositions for a food, drink, etc. having a food value of 60 calories:
60 Calo ies Wiptreme 2320 6.4 Avicel RC-591 (Avicel) 2.28 Red Dutch Special Cocoa 3.50 Carrageenan CSW-2 0.35 Aspartame 0.18 TSPP 0.50 DSP 0.20 Lecithin 0.292 Additional Chocolate and Vanilla Flavorings may be added, as desired.
TSPP (tetrasodium pyrophosphate), DSP (disodium phos-phate) and Avicel are manufactured by FMC corporation. TSPP
ancl DSP are setting agents, with DSP s~eeding up the action of TSPP. Avicel possesses microcrystalline cellulose to add fibre and body.
Carrageenan CSW-2 is a cold water soluble gum and is manufactured by Hercules, Inc.
The combination of the Base Mix (120 calories) and Chocolate Flavoring (60 calories) can be formed into a drink, a shake, a pudding, an ice cream bar or hot cocoa in accordance with the following instructions:
DRINK - SHAKER 1) Pour 8 oz. of cold water into a shaker.
2) Add Base Mix, then Flavoring.
3) Shake for one minute or stir until dissolved.
BLENDER 1) Pour 8 oz. of cold water into a blender.
2) Add Base Mix, then Flavoring.
3) Blend on low speed for one minute.
SHAKE - BLENDER l) Pour 6 oz. of cold water into a blender.
2) Add Base Mix, then Flavoring.
3) Blend on low speed, adding three ice cubes one at a time.
4) Blend on high speed for one minute.
PUDDING - BLENDER 1) Pour 4 oz. of cold water into a blender.
2~ Add Base Mix, then Flavoring.
3) Blend on high speed for one minute.
~30 ICE CREAM BAR -BLENDER 1) Pour 4 oz. of cold water into a blender.
2~ Add Base Mix, then Flavoring.
3) Blend on high speed for one minute.
4) Freeze.
HOT COCOA IN A
CUP OR M~G 1) Add Base Mix and Flavoring to a cup or mug.
2) Add 8 oz. o~ boiling water.
3) Stir until dissolved.
A preferred Vanilla or Pineapple Apricot Flavoring has the ~ollowing compositions for a food, drink, etc. having a food value of 60 and 50 calories, respectively:
Vanilla Flavori~l 60 Calories Wiptreme 2320 8. 0 ~vicel RC-591 1. 80 Avicel CI.-611 0.30 Carrageenan CSW-2 0.35 APM 0.12 TSPP 0.50 DSP 0.20 Color Shade R 0.0004 ~ ~ Lecithin 0.252 ;~ Vanilla Flavorings as desired.
Pineapple Apricot Flavoring 50 Calories Wiptreme 2320 8.0 Avicel RC-591 1.80 Avicel CL-611 0.10 Carrageenan CSW-2 0.35 APM 0 . 0 8 TSPP
FD & C Yellow #5 0.0044 FD & C Yellow #6 0.0051 Lecithin 0.23 Pineapple Apricot Flavorings as desired.
Directions for use to a~hieve a Pineapple Apricot or Vanilla product are essentially the same as the instruc-tions for~the Chocolate pr~oduct as set forth hereinabove. It is contemplated that with the aforesaid flavors, a drink, shake, pudding or ice cream bar will be the final product. The drink :
in the case of a Vanilla or Pineapple Apricot Flavoring will be cold or of the frozen type only. See the instructions hereinabove corresponding to the headings Drink-Shaker, - 6 - ~
~I.Z~ 5 Shake-Blender, Pudding-Blender and Ice Cream Bar-Blender.
Furthermore, other products having different textures such as sherbets can be produced. For a sherbet the preparation protocol involves the first step of pouring 4 oz. of cold water into a blender. Then, Base Mix is added, followed by the Flavoring. The blender is then turned to high speed and blending action proceeds for one minute. The contents are then frozen to produce a frozen bar. Finally, the frozen bar is placed in the blender which is turned on to low speed until sherbet consistency ls achieved.
Another aspect of the invention involves a Fruit Punch Mix and Lemon Drink Mix which are used to supplement potassiuim to the weight loss program. A total of six drinks may be taken per day.
The Fruit Punch Mix provides 6 calories and contains the following:
6 Calories -Citric Acid 1.40 grams i20% Affects flavor Potassium Citrate 0.34 ~20~ Affects flavor Cherry, Strawberry and 20 Fruit Punch Flavors 0O48 i20% Affects flavor Aspartame 0.114 i20~ Affects flavor Red #40 0.004 i20% Affects color The Lemon Drink Mix provides 6 calories and contains the following:
6 Calories Citric Acid 1.47 i20% Affects flavor Potassium Citrate 0.34 $20% Affects flavor Lemon ~lavor 0.29 -~20~ Affects flavor Lemon Juice 0.10 i20% Affects 1avor Aspartame 0.08 i20% Affects flavor FD & C Yellow ~5 0.0002 i20~ Affects color 37~i The Flavoring for Corn ~soup or souffle) has the following composition in terms of grams:
60 Calories Corn Powder 8.00 i30% Affects flavor NDX-112V 2.70~20% Affects mouthfeel ~ Avicel RC-591 1.10i20% Affects mouthfeel : Salt l.Q0i20% Affects flavor : ~utter Buds lo0020% Affects Elavor Yeast-Special Light 0.80 i20$ Affects flavor Sugar 0.75i20% Affects flavor Super 3H 0.60i20~ Affects flavor Guar Gum 0.30i20% Affects mouthfeel and I : consistency : Sol-E Celery 0.10i20~ Affects flavor 10 Sol-E Onion 0.06i20% Affects flavor Pepper-Ground White 0.04 +20% A:ffects flavor FD & C Yellow #5 0~006i20% Affects color The Flavorin~ for Onion (soup, dip or salad dressing) has the following composition in terms of grams:
50 Calories Wiptreme 2320 7.00 i20% Affects mouthfeel and consistency ~i Avicel RC-591 3.00 ~20~ Affects mouthfeel and consistency : TSPP 2.10 +20% Affects setting Sol-E Onion 1.20 i20~ Affects flavor DSP 1.00 i20~ Affects setting Onions-Freeze-~ried 1.00 ~20~ Affects flavor 4BE 0.80 i20~ Affects flavor Onion Flavor 0.60 ~20% Affects flavor Onions-French Chopped 0.50 ~20% Affects flavor Salt 0.50 i20~ Affects flavor RFB Flavor 0.40 i20% Affects flavor Guar Gum 0.30 i20% Affects mouthfeel and ~: : : : consistency ~ Beef Flavor 0.20 i20~ Affects flavor .~ Garlic Powder 0.06 +20% Affects flavor Pepper-Ground White 0.02 i20% Affects flavor . Color Shade R ~ 0.008 i20% AfEects color The Flavoring for Tomato (soup, dip or salad dresslng~ has the following composition in terms of grams:
~.
~ : 50 Calories . : :
Tomato Powder 8.00 i30% Affects flavor and mouthfeel NDX-112V 2.80 i20~ Affects mouthfeel Salt 1.50 ~20% Affects fIavor Avicel RC-591 1.10 l~0% Affects mouthfeel and consistency ~, ' 50 Calories Cont'd Starch IF-131 0.80 +20~ Affects mouthfeel and consistency Sodium Citrate 0.80 ~15~ Affects mouthfeel and appearance Super 3H 0~60 i25~ Affects flavor MSG 0 50 +25% Affects flavor Tomato Flavor 0.30 +25% Affects flavor Citric Acid 0~25 +25~ Affects flavor CBH 0.20 +25~ Affects flavor Guar Gum 0.10 i20~ Affects mouth~eel and consistency Sol-E Onion 0.09 ~25~ Affects flavor Celery Salt 0.05 ~25~ Affects flavor Pepper-Ground White 0.02 +25~ Affects flavor Color Shade R 0.006 +20% Affects color Red #40 0.004 ~20~ Affects color 10 ~ ~e~e~h~e The ~4~e~fe Flavorings in the form of soups, such as Corn, Onion and Tomato are prepared by first adding the 8ase Mix and the Flavoring to a cup or mug. This is followed by adding 8 oz. (1 cup) of boiling water, then stirring until dissolved and well mixed.
The Vegetable Flavoring in the form of a souffle, such as corn, is prepared by first adding the Base ~ix and Flavoring to a bowl. This is followed with the addition of 4 oz. (% cup) of boiling water and stirring until dissolved and well mixed. The mixture is then poured into a baking dish, followed by baking at 350 or 30 minutes.
The Vegetab-e Flavoring in the form of a dip such as onion and tomato lS prepared by first pouring 4 oz. (~ cup) of cold water into a blender. This is folIowed with the addition of Base Mix and Flavoring. Blend on high speed for one minute and chill before serving. Seasonings such as chili powder or taco seasoning may be added before blending to the tomato mixture for variation.
~ The Vegetable Flavoring in the form of salad dressing such as onion and tomato is prepared by first pouring 4 or 5 oz. of cold water and 1 or 1~ Tbsp. of vinegar into a blender ~ 9 ~
' :.
7~i (the lesser quantities are for onion and the greater quantities are for tomato). Then Base Mix and Flavoring is addsd along with ~ packet of EqualTM. Blend on high speed for one minute and chill before serving. Taco seasoning may be added before blending to the tomato mixture for variation.
The following is a list of the 170-180 calorie versions of the great variety of possible finished products:
170-180 Calories .
VEGETAsLE
Corn Soup Onion Souffle Tomato Dip Salad Dressing DESSERT
Chocolate Drink Vanilla Shake Pineapple Apricot Pudding Ice Cream Bar Hot ~Cocoa) Sherbet It is contemplated in a particular plan that the foregoing will be taken four times each day so that the daily caloric intake will be between 680 calories or 720 calories ; 20 per day.
In each product, whether it be a dessert or vegetable, the amount of Base Mix added affects the consistency of the end product, the amount may be increased 20% and decreased 30% without significant difference.
In specific terms of ingredients, it is possible with reference to the chocolate and vanilla flavored drinks, etc.
to vary in the Base Mix, the thickening and flavoring function of RT-34 i50~ depending on the desired degree of thickness or thinness of the final product.
.5~75 TMP 1220 can be varied up to an increase of 50% or a decrease of 30%. Since TMP 1220 is present to add thickness and "set" it follows that where one uses a greater amount of TMP 1220 a thicker and more "set" product will result, with lesser effects being observed for lesser amounts of TMP 1220.
N~
~ U~u~} 230 may be varied in the same manner as TMP
1220 for desserts. Lecithin may only be increased 0.25% from the amount 0.0165 grams. Decreasing the amount would destroy the instant properties of the proteins.
With the soups, there ls a somewhat smaller preferred variation in the four major ingredients of the Base Mix since here, each ingredient can be varied as much as -~20~ or -30~.
Lecithin may only be increased 0.25%.
As to variations in the Flavorings desserts, Wiptreme 2320 can be varied i50%. Greater amounts of Wiptreme 2320 will make for higher consistency and lower amounts make for a lower consistency of the final product. Both Avicel RC-591 and Avicel CL-611 can be varied i20% which will effect consistency and mouthfeel. The aspartame component can be 20 varied ~20%, depending upon the desired effect on flavor.
Carrageenan CSW-2 can be varied +30~ as affectin~
thickness and setting properties. TSPP and DSP can be varied +20~ from the stated amounts to affect respectively "set" and time necessary for product to "set".
Also, the amount of water is varied depending on the desired consistency of the final product.
It should be kept in mind that an important principle :
of this invention is in the ability to combine the Base Mix with a Flavoring. when it is desired to prepare a particular 30 food, 32.6165 grams of the Base Mix are placed in a container together with the contents of a Flavoring packet. Preparation of the food is then completed by adding water, stirring, etc.
with heating or chilling, depending upon the desired end product.
With reference to the Base Mix, it is contemplated that there can be various substitutions of protein containing materials, such that the invention can be regarded as involving a Base Mix having at least one protein containing ingredient, although the three protein containing ingredients specified herein are preferred. In this connection one skilled in the art will he aware oE other protein containing ingredients which can be substituted eor the preferred composition set Eorth herein or in some cases only, one or two protein containing materials will be used, with or without the stated thickening or other effects as described hereinabove.
The ratio of components in yet another embodiment of the invention INew Program MiX) is difEerent from the , previously disclosed embodiments hereinabove. The earlier embodiments of this invention are comprised of four servings ; 20 per day totalling 680-720 calories and the New Program now to be disclosed, (New Program), involves six servings per day totalling 690-720 calories. One New Program Base Mix packet provides 70 calories as opposed to 120 calories for the embodiments previously disclosed herein.
:
The New Program Formulas are as follows:
New Program Lemon_Drink Mix: Same as with earlier embodiments of invention.
New Program Fruit Pun h Drink~Mix: Same as with ~n~ of invention.
, ~
7~i;
New Pro~ram_Base Mix: 70 Calories 14.00 Grams RT-34 Instant (referred to RT-34) 20 20 Grams ~ e-~le ~ 3 2.20 Grams TMP 1220 0.011 Grams Lecithin M-C Thin Asol #436 ~referred to lecithin) New Program Chocolate Flavoring Mix: 45 Calories 5.31 Grams Wiptreme 2320 2.75 Grams Cocoa M-2 1.29 Grams Avicel RC-591 0.60 Grams Carrageenan CSW-2 0.28 Grams TSPP
0.11 Grams DSP
~ n . lo Grams Aspartame 0.20 Grams Lecithin Additional Chocolate Flavorings may be added, as desired.
New Program Vanilla Flavorin~ Mix: 45 Calories 6.20 Grams Wiptreme 2320 1.02 Grams Avicel RC-591 0.55 Grams Carrageenan CSW-2 0.28 Grams TSPP
0.17 Grams Ayicel CL-611 0.11 Grams DSP
0.07 Grams Aspartame 0.20 Grams Lecithin Additional Vanilla Flavorings may be added, as desired.
New Program Mocha Flavoring Mix: 45 Calories 5.80 Grams Wiptreme 2320 1 02 Grams Avicel RC~59I
1 00 Grams Cocoa M-2 0.45 Grams Carrageenan CSW-2 0.28 Grams TSPP
0.17 Grams Avicel CL-611 0.11 Grams DSP
0.055 Grams Aspartame ; 0.20 Grams Lecithin Additional Coffee Flavorings may be added, as desired.
New Pro~ram Nacho Cheese Flavorin~ Mix: 50 Calories 4.00 Grams Cheese Powder 1.00 Grams Wiptreme 2320 2~00 Grams Avicel CL-611 2.00 Grams Starch 0 50 Grams TSPP
0 20 Grams DSP
0.30 Grams Yeast 0.20 Grams Salt -~, .
.
7~i New Program Nacho Cheese Fl_voring Mix:
50 Calories Cont'd 0.08 Grams Citric Acid 0.255 Grams Spices 0~261 Grams Lecithin 0.0044 Grams Yellow #5 FD & C
0.0003 Grams Yellow ~6 FD & C
Additional Cheese and Butter Flavorings may be added, as desired n New Program Tomato Flavoring Mix: 45 Calories 6.17 Grams Tomato Powder 2.16 Grams NDX-112V
1.00 Grams Fructose : 1.16 Grams Salt 0.85 Grams Avicel RC-591 0.62 Grams Starch 0,62 Grams Sodium Citrate 0.46 Grams Super 3H
0.39 Grams MSG
0.19 Grams Citric Aci~
0.15 Grams CBH
; 0.08 Grams Guar Gum 0.07 Grams Sol-E Onion 0.04 Grams Celery Salt 0.015 Grams Pepper-Ground White 0.009 Grams Color Shade R
0.007 Grams Red ~40 Additional Tomato Flavorings may be added, as desired.
New Program Cream of Mushroom Flavoring Mix: ;
45 Calories 3.00 Grams NDX-112V
2.00 Grams Avicel RC-591 2.40 ~,rams Lodex 10 2.00 Grams Starch 0.25 Grams Guar Gum 0,34 Grams RFB
0.67 Grams 4BE
0.27 Grams MF Flavor j 0.20 Grams Salt 0.05 Grams Baking Soda 0.50 Grams ~ushroom Pieces Additional Mushroom and:Butter Flavorings may be added, as desired.
;
Mixing instructions for the products in their various forms are given below:
New Program Fruit Punch and Lemon Drink Mixes DRINKS: 1) Add Flavoring Mix to a glass.
2) Pour 8 oz. (1 cup) of cold water.
: 30 3) Stir until dissolved.
New Pro~ram Vanilla, Chocolate and Mocha Flavorin~
Mixes DRINKS: 1 ) Add Base Mix, then Flavoring Mix into a glass.
2 ) Pour in 6 oz . ~ 3/4 cup ) of cold water .
3) Stir until dissolved.
OR
1 ) Pour 6 oz . ( 3/4 cup ) of cold water into a blender.
2 ) Add Base Mix, then Flavoring Mix .
3 ) Blend on low speed for 30 seconds .
SHAKE: 1 ) Pour 4 oz . ( 1/2 cup ) of cold water into a blender.
2 ) Add Base Mix, then Flavoring Mix .
3 ) Blend on low speed, adding 2 ice cubes one at a t ime .
4 ) Blend on high speed Eor 1 minute .
PUDDING: 1 ) Pour 3 oz . ( 1/3 cup ) of cold water into a blender.
2) Add Base Mix, then Flavoring Mix.
3 ) Blend on high speed for 1 minute .
FROZEN
DESSERT BAR: 1) Pour 3 oz. (1/3 cup) of cold water into a blender.
2 ) Add Base Mix, then Flavoring Mix .
3) 13lend on high speed for 1 minute.
4 ) Freeæe .
HOT DRINK: 1) Add Base Mix, then Flavoring Mix ( For Choco- to a cup or mug .
late and 2) Add 6 oz. (3/4 cup) of boiling water.
Mocha Only) 3) Stir until dissolved.
New Program Nacho Cheese Flavoring Mix SOUP: 1) Add Base Mix, then Flavoring Mix to a cup or mug.
2) Add 5 oz. (2/3 cup) of boiling , ~ water.
3) Stir until dissolved.
, DIP: 1 ) Pour 3 oz . ( 1/3 cup ) of cold water into a hlender.
2 ) Add Base Mix, then Flavoring Mix .
3) Blend on high speed for 1 minute.
4 ) Chill before serving .
SOUFFLE: 1) Add Base Mix, then Flavoring Mix to a bowl.
2 ,~ Add 3 oz . ( 1/3 cup) of boiling water .
3 ) Stir until dissolved.
Ds ) Pour mixture into a 6 oz .
oven-proo E custard cup or dessert dish and bake at 350 F Eor 30 minutes .
New Program Tomato Flavorin~ Mix SOUP: 1) Add Base Mix, then Flavoring Mix to a cup or mug.
2) Add 5 oz. ~2/3 cup) of boiling water.
3) Stir until dissolved.
DIP: 1) Pour 3 oz. (1/3 cup) of cold water ; into a blender.
; 2) Add Base Mix, then Flavoring Mix.
3) Blend on high speed for 1 minute.
4) Chill before serving.
Variations:
Chili Dip: Add 1/8 - 1/4 teaspoon of chili powder ,before blending.
Mexican Dip: Add 3/4 teaspoon of taco seasoning mix before blending.
SAI,AD DRESSING: 1) Pour 4 oz. ~1/2 cup) oE cold water ~nd 1 tablespoon of vinegar into a blender.
2) Add Base Mix, then Flavoring Mix and 1/2 packet of EqualTM
(Aspartame).
3~ Blend on high speed for 1 minute.
4) Chill before serving.
Variations:
Taco Dressing: Add 3/4 teaspoon of taco seasoning mix before blending.
, New ~
SOUP: 1) Add Base Mix, then Flavoring Mix to a cup or mug.
2) Add 5 oz. (2/3 cup) of boiling water.
3) Stir until dissolved.
SOUFFLE: 1) Add Base Mix, then Flavoring Mix to , a bowl.
2) Add 3 oz. (1/3 cup) of hoiling water.
3) Stir until dissolved.
~,~ 4) Pour mixture into a 6 oz. oven-proof custard cup or dessert dish and bake at , 350 F for 30 minutes.
The span of variation that is acceptable in the New Program formulas is approximately 66~ (~) and ~-) that of the ormulas of the earlier disclosed embodiments.
~; Without further elaboration, the foregoing will so ully illustrate my invention that others may, by applying .
~ - 16 -.
ii37S
current or future knowledge, readily adopt the same for use under various conditions of service.
:
: :
. ~ :
~ ~; . : :
50 Calories Cont'd 0.08 Grams Citric Acid 0.255 Grams Spices 0~261 Grams Lecithin 0.0044 Grams Yellow #5 FD & C
0.0003 Grams Yellow ~6 FD & C
Additional Cheese and Butter Flavorings may be added, as desired n New Program Tomato Flavoring Mix: 45 Calories 6.17 Grams Tomato Powder 2.16 Grams NDX-112V
1.00 Grams Fructose : 1.16 Grams Salt 0.85 Grams Avicel RC-591 0.62 Grams Starch 0,62 Grams Sodium Citrate 0.46 Grams Super 3H
0.39 Grams MSG
0.19 Grams Citric Aci~
0.15 Grams CBH
; 0.08 Grams Guar Gum 0.07 Grams Sol-E Onion 0.04 Grams Celery Salt 0.015 Grams Pepper-Ground White 0.009 Grams Color Shade R
0.007 Grams Red ~40 Additional Tomato Flavorings may be added, as desired.
New Program Cream of Mushroom Flavoring Mix: ;
45 Calories 3.00 Grams NDX-112V
2.00 Grams Avicel RC-591 2.40 ~,rams Lodex 10 2.00 Grams Starch 0.25 Grams Guar Gum 0,34 Grams RFB
0.67 Grams 4BE
0.27 Grams MF Flavor j 0.20 Grams Salt 0.05 Grams Baking Soda 0.50 Grams ~ushroom Pieces Additional Mushroom and:Butter Flavorings may be added, as desired.
;
Mixing instructions for the products in their various forms are given below:
New Program Fruit Punch and Lemon Drink Mixes DRINKS: 1) Add Flavoring Mix to a glass.
2) Pour 8 oz. (1 cup) of cold water.
: 30 3) Stir until dissolved.
New Pro~ram Vanilla, Chocolate and Mocha Flavorin~
Mixes DRINKS: 1 ) Add Base Mix, then Flavoring Mix into a glass.
2 ) Pour in 6 oz . ~ 3/4 cup ) of cold water .
3) Stir until dissolved.
OR
1 ) Pour 6 oz . ( 3/4 cup ) of cold water into a blender.
2 ) Add Base Mix, then Flavoring Mix .
3 ) Blend on low speed for 30 seconds .
SHAKE: 1 ) Pour 4 oz . ( 1/2 cup ) of cold water into a blender.
2 ) Add Base Mix, then Flavoring Mix .
3 ) Blend on low speed, adding 2 ice cubes one at a t ime .
4 ) Blend on high speed Eor 1 minute .
PUDDING: 1 ) Pour 3 oz . ( 1/3 cup ) of cold water into a blender.
2) Add Base Mix, then Flavoring Mix.
3 ) Blend on high speed for 1 minute .
FROZEN
DESSERT BAR: 1) Pour 3 oz. (1/3 cup) of cold water into a blender.
2 ) Add Base Mix, then Flavoring Mix .
3) 13lend on high speed for 1 minute.
4 ) Freeæe .
HOT DRINK: 1) Add Base Mix, then Flavoring Mix ( For Choco- to a cup or mug .
late and 2) Add 6 oz. (3/4 cup) of boiling water.
Mocha Only) 3) Stir until dissolved.
New Program Nacho Cheese Flavoring Mix SOUP: 1) Add Base Mix, then Flavoring Mix to a cup or mug.
2) Add 5 oz. (2/3 cup) of boiling , ~ water.
3) Stir until dissolved.
, DIP: 1 ) Pour 3 oz . ( 1/3 cup ) of cold water into a hlender.
2 ) Add Base Mix, then Flavoring Mix .
3) Blend on high speed for 1 minute.
4 ) Chill before serving .
SOUFFLE: 1) Add Base Mix, then Flavoring Mix to a bowl.
2 ,~ Add 3 oz . ( 1/3 cup) of boiling water .
3 ) Stir until dissolved.
Ds ) Pour mixture into a 6 oz .
oven-proo E custard cup or dessert dish and bake at 350 F Eor 30 minutes .
New Program Tomato Flavorin~ Mix SOUP: 1) Add Base Mix, then Flavoring Mix to a cup or mug.
2) Add 5 oz. ~2/3 cup) of boiling water.
3) Stir until dissolved.
DIP: 1) Pour 3 oz. (1/3 cup) of cold water ; into a blender.
; 2) Add Base Mix, then Flavoring Mix.
3) Blend on high speed for 1 minute.
4) Chill before serving.
Variations:
Chili Dip: Add 1/8 - 1/4 teaspoon of chili powder ,before blending.
Mexican Dip: Add 3/4 teaspoon of taco seasoning mix before blending.
SAI,AD DRESSING: 1) Pour 4 oz. ~1/2 cup) oE cold water ~nd 1 tablespoon of vinegar into a blender.
2) Add Base Mix, then Flavoring Mix and 1/2 packet of EqualTM
(Aspartame).
3~ Blend on high speed for 1 minute.
4) Chill before serving.
Variations:
Taco Dressing: Add 3/4 teaspoon of taco seasoning mix before blending.
, New ~
SOUP: 1) Add Base Mix, then Flavoring Mix to a cup or mug.
2) Add 5 oz. (2/3 cup) of boiling water.
3) Stir until dissolved.
SOUFFLE: 1) Add Base Mix, then Flavoring Mix to , a bowl.
2) Add 3 oz. (1/3 cup) of hoiling water.
3) Stir until dissolved.
~,~ 4) Pour mixture into a 6 oz. oven-proof custard cup or dessert dish and bake at , 350 F for 30 minutes.
The span of variation that is acceptable in the New Program formulas is approximately 66~ (~) and ~-) that of the ormulas of the earlier disclosed embodiments.
~; Without further elaboration, the foregoing will so ully illustrate my invention that others may, by applying .
~ - 16 -.
ii37S
current or future knowledge, readily adopt the same for use under various conditions of service.
:
: :
. ~ :
~ ~; . : :
Claims (12)
1. A comprehensive and versatile nutritional composition suitable for making varieties of food products including hot and cold drink, shakes, puddings, frozen bars, soups, salad dressings, dips, souffles and vegetables, said composition comprising a separately maintained base mix and a separately maintained flavouring mix with an amount of said base mix being sufficient to provide an adequate amount of proteins for a low calorie diet, said base mix including at least one dairy based constituent to provide bulk and flavor and further comprising a whey protein concentrate and at least one caseinate product having a low flavor profile, said flavoring mix including at least one flavoring agent, said base mix or flavoring mix or both having thickening properties with said base mix and flavoring mix being highly water soluble and said base mix and flavoring mix being brought together in the presence of a sufficient quantity of water just prior to use, said varieties of food products being dependent upon the flavoring agent, amount of water, temperature and method of making.
2. The comprehensive nutritional composition of claim 1 wherein said base mix includes a major amount of a whey protein concentrate and minor amounts of a calcium sodium caseinate and a calcium sodium total milk proteinate.
3. The comprehensive nutritional composition of claim 2 wherein said base mix also includes lecithin, a surfactant.
4. The comprehensive nutritional composition of claim 1 wherein said flavour includes a non-dairy creamer.
5. The comprehensive nutritional composition of claim 4 wherein said flavoring mix includes a carbohydrate source.
6. The comprehensive nutritional composition of claim 5 wherein said flavoring mix includes at least one flavoring agent.
7. The comprehensive nutritional composition of claim 6 wherein said flavoring mix agent comprises a source of chocolate flavor.
8. The comprehensive nutritional composition of claim 6 wherein said flavoring agent comprises a source of vanilla flavor.
9. The comprehensive nutritional composition of claim 6 wherein said flavoring agent comprises a pineapple apricot flavor.
10. The comprehensive nutritional composition of claim 1 wherein said flavoring includes a corn flavoring.
11. The comprehensive nutritional composition of claim 1 wherein said flavoring includes onion flavoring.
12. The comprehensive nutritional composition of claim 1 wherein said flavoring includes tomato flavoring.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US71373585A | 1985-03-20 | 1985-03-20 | |
US06/713,735 | 1985-03-20 | ||
US83383286A | 1986-02-28 | 1986-02-28 | |
US833,832 | 1986-02-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
CA1295875C true CA1295875C (en) | 1992-02-18 |
Family
ID=27109039
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA000504438A Expired - Fee Related CA1295875C (en) | 1985-03-20 | 1986-03-19 | Comprehensive nutritional system |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP0218635A4 (en) |
CA (1) | CA1295875C (en) |
WO (1) | WO1986005364A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1879471B1 (en) | 2005-03-22 | 2014-12-31 | Bio-Soluble Solutions JV, LLC | Flavoring composition concentrates |
DK2592938T3 (en) | 2010-07-16 | 2022-01-24 | Fonterra Cooperative Group Ltd | DAIRY PRODUCT AND PROCEDURE |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA688859A (en) * | 1964-06-16 | M. Mcintire Junius | Dried fat emulsion product | |
US3563768A (en) * | 1967-08-31 | 1971-02-16 | Cpc International Inc | Conveniently packaged soup product |
DE2434112A1 (en) * | 1973-10-22 | 1975-04-24 | Klosterfrau Berlin Chem | PROCESS FOR THE MANUFACTURING OF A DRY FOOD POWDER CONTAINING FATS, PROTEINS AND CARBOHYDRATES |
US4202912A (en) * | 1978-10-30 | 1980-05-13 | Kim Sunyong P | Process for preserving vegetables used to make kimchee |
US4242364A (en) * | 1978-12-19 | 1980-12-30 | R.G.B. Laboratories, Inc. | Dry powdered non-dairy food composition containing liquid fat |
US4251550A (en) * | 1979-04-16 | 1981-02-17 | Elaine Powers Nutrition Company, Inc. | Meal replacement composition |
FR2522478B1 (en) * | 1982-03-03 | 1986-03-28 | Nestle Sa | FOOD PRODUCT CONSISTING OF A POWDERY MASS AND SEPARATELY PACKED TRIM, PROCESS FOR PREPARING THE TRIM, PACKAGING AND PACKAGING PROCESS |
US4438147A (en) * | 1982-06-25 | 1984-03-20 | Societe D'assistance Technique Pour Produits Nestle S.A. | Foaming creamer and method of making same |
-
1986
- 1986-03-17 WO PCT/US1986/000540 patent/WO1986005364A1/en not_active Application Discontinuation
- 1986-03-17 EP EP19860902185 patent/EP0218635A4/en not_active Withdrawn
- 1986-03-19 CA CA000504438A patent/CA1295875C/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
EP0218635A1 (en) | 1987-04-22 |
EP0218635A4 (en) | 1987-11-23 |
WO1986005364A1 (en) | 1986-09-25 |
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