WO2007070616A2 - Produits alimentaires et leurs procedes de production et de distribution, et ingredients de ces produits - Google Patents

Produits alimentaires et leurs procedes de production et de distribution, et ingredients de ces produits Download PDF

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Publication number
WO2007070616A2
WO2007070616A2 PCT/US2006/047657 US2006047657W WO2007070616A2 WO 2007070616 A2 WO2007070616 A2 WO 2007070616A2 US 2006047657 W US2006047657 W US 2006047657W WO 2007070616 A2 WO2007070616 A2 WO 2007070616A2
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WO
WIPO (PCT)
Prior art keywords
protein
food
composition
filling
product
Prior art date
Application number
PCT/US2006/047657
Other languages
English (en)
Other versions
WO2007070616A3 (fr
Inventor
Stanley Andrews
Adam Lechter
Charles H. Marsland
Adam Synoground
Original Assignee
Archer-Daniels-Midland Company
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Archer-Daniels-Midland Company filed Critical Archer-Daniels-Midland Company
Priority to CA002629014A priority Critical patent/CA2629014A1/fr
Priority to AU2006326459A priority patent/AU2006326459B2/en
Priority to NZ567746A priority patent/NZ567746A/en
Priority to EP06839368A priority patent/EP1959753A2/fr
Publication of WO2007070616A2 publication Critical patent/WO2007070616A2/fr
Publication of WO2007070616A3 publication Critical patent/WO2007070616A3/fr

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Classifications

    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the invention relates generally to proteinaceous food components and food products including the proteinaceous food components.
  • any new food material technology should be multifunctional, in that it can be processed and taste similar to carbohydrate containing food products.
  • such foods would need to emulate the material characteristics exhibited by high-carbohydrate foods, including possessing controllable extensibility, elongation, volume expansion, and adhesion properties needed to be processed in common food extrusion, and various molding processes).
  • the processed food materials will also be physically subjected to equipment handling, various extrusion techniques, and thickness reduction methods on automated process equipment to measurements ranging from 300 mm to as little as 0.10 mm.
  • Conventional carbohydrate materials technology used for these common food processes has been mastered over years of engineering, work, and effort. Therefore, these processes and the equipment have been designed for processing of high- carbohydrate products.
  • a molded food composition comprises at least 30% flour and a wheat protein isolate.
  • the molded food composition may further include at least one of emulsifier and an additional protein.
  • a filling composition includes 7-40% protein isolate, 3-15% shortening and a sweetener.
  • the filling composition may further include at least one of a fiber and a flavoring.
  • a food product produced with the molded food composition and the filling composition of the present invention are disclosed.
  • the food product may optionally be coated with a coating.
  • methods of distributing at least one ingredient or a blend of at least two ingredients of the molded food composition, the filling composition, or a combination thereof are disclosed. Methods of distributing the molded food composition, the filling composition or combinations thereof are further disclosed.
  • a food composition configured as a filling includes a first protein, a sweetener, and a second protein. In this embodiment, the first protein is different than the first protein.
  • a food composition configured as a wafer comprises a protein isolate and a compound selected from the group consisting of a vegetable oil, an emulsifier, and combinations thereof.
  • the food composition further includes a flour.
  • a food composition includes a wafer comprising a whole wheat flour; a filling contacting at least a portion of the wafer, the filling including a fat, an oil, or a combination thereof.
  • the food composition also includes a coating covering at least a portion of the wafer, wherein the coating includes a sweetener and a soluble fiber.
  • a food composition in an additional embodiment, includes a wafer having a flour and a protein selected from the group consisting of soy protein, wheat protein, whey protein, egg protein and any combination thereof.
  • the food composition also includes a filling that contacts at least a portion of the wafer, wherein the filling comprises a protein isolate and a trans-fat free oil.
  • a food composition includes a wafer, a filling contacting at least a portion of the wafer, and a coating covering at least a portion of the wafer.
  • twenty-six grams of the food compositions comprises at least four grams of dietary fiber and at least four grams of protein.
  • a food product configured as a molded wafer includes whole wheat flour and a protein selected from the group consisting of soy protein, wheat protein, whey protein, canola protein, egg protein, and combinations of any thereof.
  • a food product of the present invention possesses controllable, engineered process-related functionality, including high to low break elongation, high to low tensile strength, high to low expansion, and high to low adhesion which enables the food product to be produced in commercial food processes.
  • the food product also possesses good die cutting characteristics, molded form retention, is edible, and forms a dough-like material that, when blended with water, is processed much like a conventional high-carbohydrate dough.
  • the food product can be formulated to work within numerous existing food process systems, including direct reduction sheeting, lamination sheeting, single and twin screw extrusion, die cutting, and molding processes followed by baking, drying, boiling, steaming, frying, seasoning, enrobing, or combinations of any thereof.
  • Foods that may be produced include, without limitation, chips, bars, snacks, crackers, wafers, flat breads, cookies, biscuits, breads, bagels, cakes, french fries, meat analogs, pasta, pastries, breakfast cereals, pancakes, waffles, pizza dough, muffins, and doughnuts.
  • the food product may further comprise a topical seasoning, coating or an enrobed covering to enhance the flavor of the food product.
  • any of the food products produced herein may be used to increase the protein consumption in a population.
  • a high-protein food product of the present invention may be placed in a vending machine at a school in order to increase the amount of protein that school children consume, while decreasing the amount of sugar or carbohydrate in the school children's diet.
  • Processes used to produce the food product of the present invention include, but are not limited to: the blending of food ingredients in a mixer; the conversion of the food ingredients into an extensible reduced carbohydrate, high protein dough through the addition of water and thorough mixing; the transfer, reduction and/or molding of the dough or batter to a desired thickness and shape through extrusion, die cutting, reduction sheeting, lamination sheeting processes, direct deposit, and/or rotary molding (i.e., rotary piston molding); baking, drying, exposure to microwave radiation, frying, steaming, boiling, or a combination of such for desired moisture reduction; or proteinaceous matrix curing or setting.
  • food processing techniques that may be used include, without limitation: mixing of a reduced carbohydrate protein blend with modified wheat protein(s) (i.e., wheat protein isolates), protein concentrates, protein isolates, fats, oils, emulsifiers (i.e., lecithin or monoglyceride containing compositions), select carbohydrate materials, and combinations of any thereof if desired for flavor, texture, seasoning, bulking, gelatinization, and combinations of any thereof; the addition of water to the blend of ingredients to form a soft, extensible, cohesive, non-adhesive dough or batter; the transfer of the moist, yet solid dough to an extrusion reduction sheeter system, lamination sheeting, direct deposit, rotary molding system, or any combination thereof, wherein the final food product may be deposited, formed, sheeted, or molded to a thickness of from about 300 mm to about 0.10 mm.
  • modified wheat protein(s) i.e., wheat protein isolates
  • protein concentrates i.e., protein isolates,
  • the reduced thickness dough may also be processed by a die cutting device for the cutting or formation of chips, bars, snacks, crackers, wafers, flat breads, cookies, biscuits, breads, bagels, cakes, french fries, meat analogs, pasta, pastries, doughnuts or other food product.
  • individual cut or deposited food products i.e., batters or doughs
  • the food products may be transferred to a moisture-reduction process including, but not limited to, baking, drying, micro-waving, frying, steaming, boiling, or a combination of such until the extensible protein based food reaches the desired moisture percentage and possesses durable handling strength, shelf stability, texture, flavor, crunch, or any combination thereof.
  • the final fabricated food product may also be seasoned, flavored, layered, enrobed with a topical seasoning, coated, or any combination thereof, and packaged for delivery to a consumer or food processor.
  • the dough, batter, filling composition, coating or any combination thereof may include other ingredients including, without limitation: fruit paste; food colorants; flavoring agents; vitamins; minerals; edible oils or fats (i.e., vegetable oils, legume oils, lecithin, butter, cheese curds, natural cheese, processed cheese and/or shortening); emulsifiers; leavening agents; natural or artificial sweeteners; a sweetener solution or syrup; a nutritive sweetener; fructose; sucrose; a non-nutritive sweetener; maltitol; isomalt; lactitol; xylitol; erythritol; sorbitol; mannitol; polydextrose; i ⁇ ulin; tagatose; acesulfame K; sucralose; saccharin; cyclamates; aspartame; alitame; starches; thickening agents; soluble fiber (including, but not limited to, a soluble), i.
  • the shortening may be a low trans-fat shortening such as, for example, NovaLipid brand 106-150 shortening available from Archer-Daniels-Midland Company of Decatur, IL, which is an interesterified oil having zero grams of trans-fat per serving and wherein about 90% of the saturated fat of the NovaLipid brand 106-150 shortening is stearic acid.
  • NovaLipid brand 106-150 shortening available from Archer-Daniels-Midland Company of Decatur, IL, which is an interesterified oil having zero grams of trans-fat per serving and wherein about 90% of the saturated fat of the NovaLipid brand 106-150 shortening is stearic acid.
  • the shortening may be any type of edible oil including, but not limited to, sunflower oil, canola oil, soy oil, peanut oil, cotton seed oil, palm oil, a diacylglycerol oil (i.e., ENOVA brand oil), a low trans oil, a no trans oil, or combinations of any thereof.
  • various proteins may be added to the dough, batter, filling composition, coating or combination of any thereof.
  • examples of such proteins include, without limitation: wheat protein; wheat protein isolate (i.e., any chemically or enzyme catalyzed wheat protein isolate including without limitation wheat protein isolate FP 5000, Arise 5000, and Arise 6000, each available from Midwest Grain Products of Atchison, KS); wheat gluten (i.e., such as PROLITE brand wheat gluten available from Archer- Daniels-Midland Company, Decatur, IL); buttermilk solids; milk powders; egg protein; canola protein; pea protein; wheat protein; potato protein; corn protein; sesame protein; sunflower protein; cottonseed protein; copra protein; palm kernel protein; safflower protein; linseed protein; peanut protein; lupin protein; oat protein; soy protein; soy protein concentrates; soy protein isolates (i.e., ProFam 781, ProFam 985, or Profam 891 available from Arch
  • processes used to produce the food products of the present invention include: mixing of the various food ingredients and water (and steam if necessary) in a mixing vessel and/or extruder barrel (or preco ⁇ ditioner) to form a soft, moist, extensible, or non-sticky dough or batter.
  • the dough or batter may be extruded through a die (and cut to a desired shape and size), transferred to a sheeting, lamination sheeting, or rotary molding process.
  • the dough or batter may also be subjected to reduction or and size), transferred to a sheeting, lamination sheeting, or rotary molding process.
  • the dough or batter may also be subjected to reduction or transformation into a desired shape and thickness for processing into a food product.
  • the dough or batter may be cut or formed into the desired food product shape and size through the utilization of a cutting die, rotary cutter or guillotine cutting system.
  • the food product may also be transferred to a tunnel oven, drying, microwaving, frying (including vacuum frying), steaming, boiling process, or any combination thereof at temperatures less than 900 0 F (482°C), but greater than 100 0 F ⁇ 38°C).
  • the food product may be processed in any of these manners until the final food product reaches a desired moisture percentage of less than 25%, such as from 1% to 20%.
  • mixture ratios of the various ingredients used in the food products produced herein may be modified for increased or decreased final nutritional levels as well as functional properties of the food product.
  • Mixing of the various ingredients may be done by adding all ingredients directly into a single chamber, mixing with a single or double arm mixing device (including a ribbon blender), or by direct feed mixing in the barrel of an extruder and mixing or blending until thoroughly integrated.
  • the water percentage of the dough mixture will vary according to the ingredients, protein composition, type of protein, solubility of protein, fat percentage, temperature of surrounding environment, and method of processing, and may be determined using routine experimentation.
  • a molded food product may include at least 30% flour and a wheat protein isolate, which may be present at 10-70% or 10-50%.
  • the flour may also be present at 45-70%.
  • the molded food product may also include 3-30% of an additional protein.
  • a filling composition includes 7-40% protein isolate, 3-15% shortening, and a sweetener.
  • the filling composition may also include 5-40% of a soluble fiber and, optionally, a flavoring that may be present at 10-70%.
  • the formed and cut food products may also be processed by baking, drying, frying, microwaving, steaming, boiling, or any combination shelf stable products such as chips, bars, snacks, crackers, wafers, flat breads, cookies, pasta, biscuits, or cereals, or 2%-6.5% to avoid scorching and burning.
  • the final moisture content may be 3%-30% for breads, bagels, cakes, pastries, french fries, meat analogs, food pellets, or doughnuts.
  • Topical seasonings, icings, coatings, oils, fats or any combination thereof may also be added to the food product for enhanced flavor.
  • the dough product or batter produced herein may be processed with existing equipment in a commercial bakery, extrusion plant, pasta plant, or snack food plant, and enables high volume production of a food product that is traditionally difficult to produce at economical costs due to the fragility and lack of extensibility of high-protein dough products.
  • the food product that is produced according to the present invention is a filling composition including a protein, a sweetener and an emulsifier.
  • proteins that may be used include, without limitation: wheat protein; wheat protein isolate (i.e., any chemically or enzyme catalyzed wheat protein isolate including without limitation wheat protein isolate FP 5000, Arise 5000, and Arise 6000, each available from Midwest Grain Products, or PROLITE wheat protein isolate available from Archer-Daniels- Midland Company, Decatur, IL); wheat gluten; buttermilk solids; milk powders; egg protein; canola protein; pea protein; wheat protein; potato protein; corn protein; sesame protein; sunflower protein; cottonseed protein; copra protein; palm kernel protein; safflower protein; linseed protein; peanut protein; lupin protein; oat protein; soy protein; soy protein concentrates; soy protein isolates (i.e., ProFam 781 , ProFam 985, or Profam 891 available from wheat protein; wheat
  • sweeteners examples include, without limitation: a sweetener solution, a sweetener syrup, a natural sweetener, an artificial sweetener, a nutritive sweetener, a non-nutritive sweetener, and combinations of any thereof.
  • emulsifiers examples include, without limitation: monoglycer ⁇ des, diglycerides, lecithin (standard, acetylated, hydroxylated and/or modified), sodium stearoyl lactylate (SSL) and SSL combinations with distilled monoglycerides, ethoxylated monoglycerides, monodiglycerides, polysorbates, polyglycerol esters, sucrose esters, succinylated monoglycerides, acetylated monoglycerides, lactylated monoglycerides, sorbitan esters, diacetyl tartaric acid esters of monoglycerides, polyglycerol polyricinoleate glycerol, and any combination thereof.
  • a composition configured as a wafer includes a protein and a vegetable oil, an emulsifier or a combination thereof.
  • the protein may include, without limitation: wheat protein; wheat protein isolate (i.e., any chemically or enzyme catalyzed wheat protein isolate including without limitation wheat protein isolate FP 5000, Arise 5000, and Arise 6000, each available from Midwest Grain Products, or PROLITE wheat protein isolate available from Archer-Daniels-Midland Company, Decatur, IL); wheat gluten; buttermilk solids; milk powders; egg protein; canola protein; pea protein; wheat protein; potato protein; corn protein; sesame protein; sunflower protein; cottonseed protein; copra protein; palm kernel protein; safflower protein; linseed protein; peanut protein; lupin protein; oat protein; soy protein; soy protein concentrates; soy protein isolates (i.e., ProFam 781 , ProFam 985, or Profam 891 available from Archer-Dani
  • the filling composition may be incorporated into a foodstuff.
  • foodstuffs include, without limitations: baked goods (i.e., breads, doughs, muffins, snacks, cakes, brownies, cookies, pastries, bars and wafers), prepared foods, food ingredients, and nutritional and/or health food products, molded proteinaceous compositions (i.e., wafer, crisp, nugget, granule, puffed rice, and a pellet), and any combination thereof.
  • the food product may be coated or enrobed.
  • the coating may include a chocolate coating (white chocolate, milk chocolate, dark chocolate (including, without limitation, bittersweet and/or semisweet chocolates), or any combination thereof); a compound or confectionary coating; a yogurt or yogurt product; a peanut butter composition or any combination thereof.
  • the coating may further include other ingredients which include, without limitations; fiber (soluble and insoluble); vitamins; minerals; nutraceuticals; proteins; and combinations thereof.
  • a coating of the present invention may comprise ingredients including, but not limited to, chocolate, a yogurt product, fiber, protein, and any combination thereof.
  • the various components (i.e., the wafer, the creme, and the coating) of the cookie may be each manufactured at a geographic location, and shipped or transported to a second geographic location.
  • the wafers may be produced at a first location for shipment to a food manufacturer at a second location, such that the food manufacturer is enabled to combine the various components and create the cookie using pre-manufactured components of the cookie.
  • a wafer was produced with the following ingredients:
  • the ingredients were mixed or blended with water to form a batter.
  • the batter was subjected to a pressure molding system, heated, and cooked to form wafers.
  • a cooked wafer produced with this embodiment has a mass of about 2.5 g and a moisture content of about 2%.
  • a wafer was produced with the following ingredients:
  • the ingredients were mixed or blended with water to form a batter.
  • the batter was subjected to a pressure molding system, heated, and cooked to form wafers.
  • a cooked wafer produced with this embodiment has mass of about 2 g and a moisture content of about 2%.
  • a wafer was produced with the following ingredients:
  • the ingredients were mixed or blended with water to form a batter.
  • the batter was subjected to a pressure molding system, heated, and cooked to form wafers.
  • a cooked wafer produced with this embodiment has mass of about 2 g and a moisture content of about 2%.
  • a creme formulation was prepared with the following ingredients:
  • the ingredients were blended together to form a creme type material.
  • the creme may be used as a filling or placed between two wafers.
  • the creme may also contain a colorant to give the creme a desired color.
  • a creme formulation was prepared with the following ingredients:
  • the ingredients were blended together to form a creme type material.
  • the creme may be used as a filling or placed between two wafers.
  • the creme may also contain a colorant to give the creme a desired color.
  • a creme formulation or filling composition was prepared with the following ingredients:
  • the ingredients were blended together to form a creme type material or filling composition.
  • the creme may be used as a filling composition for incorporation into a food stuff, placed between two wafers or used as a coating for a foodstuff.
  • the creme may also contain a colorant to give the creme a desired color.
  • Other uses for this creme would be inclusion in cakes, cake mixes, donuts, pastries, desserts, puddings, or any combinations thereof.
  • This creme could also be used as a topping or a filling for cakes, cake mixes, donuts, pastries, desserts, puddings, or any combinations thereof.
  • Example 7 Example 7.
  • a wafer was prepared with the following ingredients:
  • the above ingredients were mixed together and formed into a batter.
  • the batter was placed into a molded wafer plate and heated to form a wafer.
  • a creme formulation or filling composition was prepared with the following ingredients:
  • the ingredients were mixed together to form a creme type material or filling composition.
  • the creme may be used as a filling composition for incorporation into a food stuff, placed between two wafers or used as a coating for a foodstuff.
  • the creme may also contain a colorant to give the creme a desired color and optionally an added flavoring agent such as peanut oil flavor.
  • a creme formulation or filling composition of the present invention is placed into a food stuff.
  • the wafers and creme filling of the present invention are used to form a creme-filled wafer cookie.
  • the cookie is made by placing creme filling on a wafer and/or between two wafers, thus, forming a core comprising the wafer and the creme filling.
  • the core may be coated or enrobed with a coating.
  • the coating may be a chocolate coating and comprise ingredients including, but not limited W
  • chocolate to, chocolate, fiber, protein, and any combination thereof in order to increase the fiber/and or protein content of the chocolate coating.
  • the core may be used in a variety of different food products including, but not limited to, candy bars, breakfast bars, nutrition bars, cookies, and any other food composition that includes wafers.
  • the chocolate coating included sugar, chocolate liquor (processed with alkali), cocoa butter, milk fat, soy lecithin and vanillin (i.e., artificial flavor).
  • 13 grams of the chocolate coated peanut butter wafer had the following nutritional characteristics: about 70 calories; about 3.5 grams of total fat (about 27%); about 1.5 grams of saturated fat (about 11.5%); no trans fat; no cholesterol; about 20 milligrams of sodium; about 6 grams of total carbohydrates (about 46.2%); about 4 grams of sugar (about 30.8%); and about 3 grams of protein (about 23.1%).
  • the amount of ingredients in the wafer, the filling composition, and the coating may vary and may include other ingredients or trace ingredients used to preserve freshness and/or texture of the product. These variations may also slightly affect the nutritional characteristics of the food composition.
  • the various components (i.e., the wafer, the creme, and the coating) of the cookie may be each manufactured at a first geographic location, and shipped or transported to a second geographic location.
  • the wafers may be produced at a first location for shipment to a food manufacturer at a second location, such that the food manufacturer is enabled to combine the various components and create the cookie using pre-manufactured components of the cookie.
  • At least one of the food ingredients of a food product of the present invention may be admixed with another food ingredient or, optionally all of the food ingredients of the food products, to form a blend of food ingredients that partially or completely make up the food product (i.e., the wafer or the creme composition).
  • This blend of food ingredients may be packaged and shipped or sent to a food manufacturer or other consumer, along with indicia associated with the blend of food ingredients directing the food manufacturer or consumer of how to prepare the food product.
  • This embodiment saves the food manufacturer or consumer time in that the blend of food ingredients comes pre-mixed and in a proper ratio such that the food manufacturer or consumer does not need to weight out and measure the individual ingredients. Further, the food manufacturer or consumer does not have to pay to ship a water component of the blend of final food product since the blend may be shipped dry. Thus, the food manufacturer or consumer may simply produce the food product in accordance with the indicia associated therewith.
  • This embodiment also enables the production of a more consistent food product in that a lot or shipment of one ingredient may have specifications that vary from time to time.
  • the blend may be produced to accommodate for such variations that may exist with the specifications of different lots of the ingredient. For instance, various flours or protein isolates may have varying protein contents, wherein this variation may be accounted for by adding another protein concentrate or adjusting the amount of the ingredient added to the blend.
  • Example 11
  • a wafer was produced with the following ingredients:
  • the ingredients were mixed or blended to form a batter.
  • the batter was subjected to a pressure molding system, heated, and cooked to form wafers.
  • the produced wafers have the following nutritional profile, per 100 grams of the wafers, there were: 380 calories, of which 50 calories are from fat; 6 grams of total fat; 1 gram of saturated fat; 0 grams of trans fat; 0 milligrams of cholesterol; 57 grams of total carbohydrate; 4 grams of dietary fiber; 1 gram of sugars; and 22 grams of protein.
  • Example 12 380 calories, of which 50 calories are from fat; 6 grams of total fat; 1 gram of saturated fat; 0 grams of trans fat; 0 milligrams of cholesterol; 57 grams of total carbohydrate; 4 grams of dietary fiber; 1 gram of sugars; and 22 grams of protein.
  • Example 12 Example 12
  • a filling composition was prepared with the following ingredients:
  • the ingredients were mixed together to form a creme type material or filling composition.
  • the creme may be used as a filling composition for incorporation into a food stuff, placed between two wafers or used as a coating for a foodstuff.
  • the creme may also contain a colorant to give the creme a desired color and optionally an added flavoring agent.
  • a coating was prepared with the following ingredients:
  • the dry ingredients i.e., the FIBERSOL-2 brand digestion resistant maltodextrin, cocoa powder, sugar and sucralose
  • the dry ingredients were mixed together to form a dry mix.
  • a portion of the cocoa butter was added to the dry mix and refined.
  • the remaining ingredients were added and mixed well under heating to formed a liquid coating.
  • the sugar could be completely removed to form a sugar-free coating composition.
  • wafers produced from Example 11, the filling composition of Example 12, and the coating composition of Example 13 were used to form a food stuff.
  • the food stuff was made by placing the filling composition on a wafer and/or between two wafers, thus, forming a core comprising the wafer and the filling composition.
  • the core was coated or enrobed with the coating composition.
  • the food stuff included about 24.1% wafer, about 43.9% of the filling composition, and about 32% of the coating composition.
  • the food stuff was configured as a bar such that a serving size was two bars having a mass of about 26 grams.
  • One serving size of the bar was calculated to have the following nutritional profile: about 130 calories, of which 70 calories were from fat; 8 grams of total fat; 2.5 grams of saturated fat; 0 grams of trans fat; 0 milligrams of cholesterol; 40 milligrams of sodium; 11 grams of total carbohydrate; 5 grams of dietary fiber; 2 grams of sugar; and 5 grams of protein.
  • a coating was prepared with the following ingredients:
  • the dry ingredients i.e., the cocoa powder and sugar
  • the dry ingredients were mixed together to form a dry mix.
  • a portion of the cocoa butter was added to the dry mix and refined.
  • the remaining ingredients were added and mixed well under heating to form a liquid coating.
  • the sugar may be removed to make the coating "sugar-free.”
  • a coating was prepared with the following ingredients:
  • the dry ingredients i.e., the FIBERSOL-2 brand digestion resistant maltodextrin, cocoa powder, sugar and acesulfame-K
  • the dry ingredients were mixed together to form a dry mix.
  • a portion of the cocoa butter was added to the dry mix and refined.
  • the remaining ingredients were added and mixed well under heating to formed a liquid coating.
  • the sugar could be completely removed and the acesulfame-K percentage raised to about 0.177% to form a sugar-free coating composition.
  • a coating was prepared with the following ingredients:
  • the dry ingredients i.e., the FIBERSOL-2 brand digestion resistant maltodextrin, cocoa powder, sugar and sucralose
  • the dry ingredients were mixed together to form a dry mix.
  • a portion of the cocoa butter was added to the dry mix and refined.
  • the remaining ingredients were added and mixed well under heating to formed a liquid coating.
  • the sugar could be completely removed and the acesulfame-K percentage raised to about 0.177% to form a sugar-free coating composition.
  • At least one of the food ingredients of a food product of the present invention may be admixed with another food ingredient or, optionally all of the food ingredients of the food products, to form a blend of food ingredients that partially or completely make up the food product (i.e., the wafer or the creme).
  • This blend of food ingredients may be packaged and shipped or sent to a food manufacturer or other consumer, along with indicia associated with the blend of food ingredients directing the food manufacturer or consumer of how to prepare the food product.
  • This embodiment saves the food manufacturer or consumer time in that the blend of food ingredients comes pre-mixed and in a proper ratio such that the food manufacturer or consumer does not need to weight out and measure the individual ingredients. Further, the food manufacturer or consumer does not have to pay to ship a water component of the blend of final food product since the blend may be shipped dry. Thus, the food manufacturer or consumer may simply produce the food product in accordance with the indicia associated therewith.
  • This embodiment also enables the production of a more consistent food product in that a lot or shipment of one ingredient may have specifications that vary from time to time.
  • the blend may be produced to accommodate for such variations that may exist with the specifications of different lots of the ingredient. For instance, various flours or protein isolates may have varying protein contents, wherein this variation may be accounted for by adding another protein concentrate or adjusting the amount of the ingredient added to the blend.

Abstract

La présente invention concerne des produits alimentaires. L'invention concerne également des procédés de production et de distribution des produits alimentaires.
PCT/US2006/047657 2005-12-13 2006-12-13 Produits alimentaires et leurs procedes de production et de distribution, et ingredients de ces produits WO2007070616A2 (fr)

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CA002629014A CA2629014A1 (fr) 2005-12-13 2006-12-13 Produits alimentaires et leurs procedes de production et de distribution, et ingredients de ces produits
AU2006326459A AU2006326459B2 (en) 2005-12-13 2006-12-13 Proteinaceous food products and methods of producing these food products
NZ567746A NZ567746A (en) 2005-12-13 2006-12-13 Proteinaceous food products and methods or producing these food products
EP06839368A EP1959753A2 (fr) 2005-12-13 2006-12-13 Produits alimentaires et leurs procedes de production et de distribution, et ingredients de ces produits

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US74991305P 2005-12-13 2005-12-13
US60/749,913 2005-12-13
US81025806P 2006-06-02 2006-06-02
US60/810,258 2006-06-02

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WO2010068990A1 (fr) * 2008-12-18 2010-06-24 Shoalhaven Starches Pty Ltd Matériaux composites riches en protéines pour alimentation d'aquaculture
WO2010080872A1 (fr) * 2009-01-09 2010-07-15 Kellogg Company Garniture alimentaire stable à la cuisson et procédés apparentés
DE202010009512U1 (de) * 2010-05-28 2011-01-13 Hfp Ingredients B.V. Collagenpulver
WO2013082269A1 (fr) * 2011-11-29 2013-06-06 Frito-Lay North America, Inc. Procédé, appareil et système d'extrusion de fluide supercritique pour réaliser un produit alimentaire
WO2013184730A1 (fr) * 2012-06-04 2013-12-12 Pioneer Pet Products, Llc Garniture comestible et son procédé de préparation
CN103766736A (zh) * 2014-01-21 2014-05-07 中国人民解放军第三军医大学 抗疲劳能量组合物及其应用
ITAR20130006A1 (it) * 2013-01-30 2014-07-31 Onecorp Di Aduni Filippo & Cabitta Simone S N C Muffin industriale e suo procedimento di preparazione
EP2294932A4 (fr) * 2008-05-07 2014-08-27 Vegenat S A Mélange d'hydrates de carbone et son utilisation pour préparer un produit destiné à l'alimentation par voie orale ou entérale
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WO2017011625A1 (fr) * 2015-07-15 2017-01-19 Poet Research, Inc. Produits alimentaires contenant de la zéine, et procédés associés

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EP2294932A4 (fr) * 2008-05-07 2014-08-27 Vegenat S A Mélange d'hydrates de carbone et son utilisation pour préparer un produit destiné à l'alimentation par voie orale ou entérale
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WO2013184730A1 (fr) * 2012-06-04 2013-12-12 Pioneer Pet Products, Llc Garniture comestible et son procédé de préparation
EP2858518A4 (fr) * 2012-06-04 2016-02-24 Ghl Specialty Blending Llc Garniture comestible et son procédé de préparation
ITAR20130006A1 (it) * 2013-01-30 2014-07-31 Onecorp Di Aduni Filippo & Cabitta Simone S N C Muffin industriale e suo procedimento di preparazione
CN103766736A (zh) * 2014-01-21 2014-05-07 中国人民解放军第三军医大学 抗疲劳能量组合物及其应用
WO2017011625A1 (fr) * 2015-07-15 2017-01-19 Poet Research, Inc. Produits alimentaires contenant de la zéine, et procédés associés
US11089799B2 (en) 2015-07-15 2021-08-17 Poet Research, Inc. Food products that contain zein, and related methods

Also Published As

Publication number Publication date
CA2629014A1 (fr) 2007-06-21
AU2006326459A1 (en) 2007-06-21
WO2007070616A3 (fr) 2008-01-17
EP1959753A2 (fr) 2008-08-27
AU2006326459B2 (en) 2012-09-20
NZ567746A (en) 2012-02-24

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