Classifications

• • 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
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
• • 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
  • A21D13/04—Products made from materials other than rye or wheat flour
• • 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
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
• • 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
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• • 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
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
• • 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
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
• • 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
  • A21D2/36—Vegetable material
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
  • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • 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
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

Definitions

• FIG. 3b shows whipped egg white (50%) in water (50%).
• FIG. 5a provides a graph of rheology tests of dips, using the flow mode of a rheometer.
• FIG. 13d shows peanut butter bagel sandwiches having a filling containing heat treated green banana powder.
• FIG. 18a shows a vegetable and fruit dip containing heat treated whole green banana powder.
• a whole green banana comprises 78-82% moisture, 15-17% starch, ⁇ 5% simple sugars, 1.5% protein, 0.5% fat, and 5% fiber including cellulose, a-glucan, pectin.
• Green banana flesh comprises a similar composition, with the most significant difference being that banana pulp does not comprise cellulose and thus contains about half of the total fiber as whole green bananas, i.e., 2.5% fiber.
• the banana pulp comprises about 10% to 17% by weight starch, preferably resistant starch, which passes through the small intestine without undergoing digestion.
• the invention relates to a snack bar comprising grains, fruit juice, and at least one of green banana powder, green banana puree, green plantain powder, green plantain puree, yellow plantain powder, and yellow plantain puree.
• the one or more grains are selected from the group consisting of oat, wheat, corn, rice, barley, millet, sorghum, rye, triticale, teff, wild rice, spelt, buckwheat, amaranth, quinoa, kaniwa, cockscomb, and combinations thereof.
• the snack bar may further comprise at least one particulate selected from the group consisting of chocolate chips, nuts, fruit pieces, and combinations thereof.
• Juices suitable for use in at least certain exemplary embodiments of the invention disclosed here include, e.g., fruit, vegetable and berry juices.
• Juices can be employed in the present invention in the form of a single-strength juice, NFC juice, 100% pure juice, clarified juice, juice concentrate, juice puree, or other suitable forms.
• the term "juice” as used here includes single-strength fruit, berry, or vegetable juice, as well as concentrates, purees, milks, and other forms. Multiple different fruit, vegetable and/or berry juices can be combined, optionally along with other flavorings, to generate a product having the desired flavor.
• suitable juice sources include orange, lemon, lime, tangerine, mandarin orange, tangelo, pomelo, grapefruit, white grape, red grape, sweet potato, tomato, celery, beet, lettuce, spinach, cabbage, watercress, rhubarb, carrot, cucumber, raisin, cranberry, pineapple, peach, banana, apple, pear, guava, apricot, watermelon, Saskatoon berry, blueberry, plains berry, prairie berry, mulberry, elderberry, Barbados cherry (acerola cherry), choke cherry, date, coconut, olive, raspberry, strawberry, huckleberry, loganberry, currant, dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn, passion fruit, sloe, rowan, gooseberry, pomegranate, persimmon, mango, rhubarb, papaya, lychee, plum, prune, date, currant, fig, etc.
• Suitable texturizing agents include starches, modified starches (e.g gelatinized starches), gum acacias, alginates, carrageenans, carboxymethylcellulose, gelatin, guar gum, locust bean gum, pectin, and xanthan gum.
• the texturizing agents systems are used in amounts to produce the proper level of cake moistness and density through proper water adsorption. Suitable amounts of texturizing agents are about 0.1% to about 0.4 wt% based on total weight of the batter.
• Suitable flours include, but are not limited to, cake flour, wheat flour, corn flour, and oat flour.
• Suitable sugars include, but are not limited to, white sugar and brown sugar.
• Suitable proteins include, but are not limited to, eggs, egg whites, sodium caseinate, whey, wheat gluten, and the like. Fruit pieces or nuts or chips such as chocolate chips or butterscotch chips, for example, may be included. Flavors, colors, and other minor components also may be added. Non-mineral nutritive compounds such as vitamins can be added to the cookies. Examples of non- mineral nutritional supplement ingredients are known to those of ordinary skill in the art and include, for example, antioxidants and vitamins, including Vitamins A, D, E (tocopherol), C (ascorbic acid), Bl (thiamine), B2 (riboflavin), B6, B12, and K, niacin, folic acid, biotin, and combinations thereof.
• At least certain exemplary embodiments of the food and beverage products disclosed here employ a sweetening amount of one or more steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, stevioside, etc. or related compounds or mixtures of any of them for sweetening.
• rebaudiosides such as Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, stevioside, etc.
• these compounds can be obtained by extraction or the like from the stevia plant.
• Stevia e.g., Stevia rebaudiana bectoni
• the leaves contain a complex mixture of natural sweet diterpene glycosides.
• the sweetener Lo Han Guo which has various different spellings and pronunciations and is abbreviated here in some instances as LHG, can be obtained from fruit of the plant family Cucurbitaceae, tribe Jollifieae, subtribe Thladianthinae, genus Siraitia. LHG often is obtained from the genus/species S. grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana. Suitable fruit includes that of the genus/species S. grosvenorii, which is often called Lo Han Guo fruit.
• LHG contains triterpene glycosides or mogrosides, which constituents may be used as LHG sweeteners.
• Lo Han Guo is a potent sweetener which can be provided as a natural nutritive or natural non-nutritive sweetener.
• Lo Han Guo juice concentrate may be a nutritive sweetener
• Lo Han Guo powder may be a non-nutritive sweetener.
• Lo Han Guo can be used as the juice or juice concentrate, powder, etc.
• LHG juice contains at least about 0.1 %, e.g., from 0.1 % to about 15%, mogrosides, preferably mogroside V, mogroside IV, (1 1 -oxo-mogroside V), siamenoside and mixtures thereof.
• Example 3 The texture profile of two replicates of heat treated whole green banana puree prepared in Example 1 was tested.
• the texture profile analysis (TP A) of the green banana puree sample was measured by a Texture Analyzer (i.e., TA.XT. Plus).
• the sample was filled into TA-425 as a holder.
• the probe used was an acrylic cylinder with a 25.4 mm diameter, and the stress area was 490.87 mm 2 .
• the cylinder probe was programmed to penetrate the samples to a depth of 6 mm at a rate of 10 mm/s and with a trigger force of 5.0 grams (0.049 newtons).
• the average measured texture attributes are provided below in Table 2.
• Fig. 3c shows a mixture of 50% by weight heat treated whole green banana puree and 50% by weight water whipped in a beaker using an Oster 2-speed hand held mixer for approximately 2 minutes until a homogeneous appearance was achieved and then allowed to sit undisturbed for three hours. The appearance of the 50/50 mixture of heat treated whole green banana puree and water remained homogeneous without any phase separation or sedimentation.
• Fig. 3d shows a mixture of 25% by weight heat treated whole green banana puree and 75% by weight water whipped in a beaker until a homogeneous appearance was achieved and then allowed to sit undisturbed for three hours.
• Rf values of the three samples indicate that particulate height retention in the beverage after 6 weeks of refrigerated storage was 0.4 for the control beverage with no added banana puree.
• the beverage containing added green banana puree had a lower Rf value, of 0.15, and the beverage containing the whole banana puree had an Rf value of just 0.05.
• Rf values are unitless and commonly used in chromatography, particularly thin layer chromatography. As used herein, Rf values represent the distance traveled down by the particulates relative to the original particulate length.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Mycology (AREA)
• Botany (AREA)
• General Health & Medical Sciences (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Confectionery (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Grain Derivatives (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Jellies, Jams, And Syrups (AREA)

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• 2013
  • 2013-12-16 EP EP13868337.0A patent/EP2938207A1/en not_active Withdrawn
  • 2013-12-16 WO PCT/US2013/075247 patent/WO2014105468A1/en active Application Filing
  • 2013-12-16 JP JP2015550452A patent/JP2016501553A/ja active Pending
  • 2013-12-16 CN CN201380072103.2A patent/CN105007754A/zh active Pending
  • 2013-12-16 MX MX2015008381A patent/MX2015008381A/es unknown
  • 2013-12-16 BR BR112015015389A patent/BR112015015389A2/pt not_active IP Right Cessation
  • 2013-12-16 RU RU2015131007A patent/RU2015131007A/ru unknown
  • 2013-12-16 CA CA2895462A patent/CA2895462A1/en not_active Abandoned

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