A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/1
A23L 1/30 (2006.01) A21D 2/14 (2006.01) A21D 2/18 (2006.01) A21D 13/08 (2006.01) A23L 1/302 (2006.01)
Patent
CA 1053063
ABSTRACT A highly nutritional baked product, high in both pro- tein content and vitamin content, stable against t loss of pro- tein efficiency ratio and vitamin potency, and further stable against staling and microbial growth is disclosed. The product is additionally shelf stable, requires no refrigeration, is low in calories, high in nutrition, low in cholesterol and low in reducing sugar. The baked product has a baked base having less than about 10% by weight wheat flour therein. The product contains added vitamins and minerals and protein derived from both egg protein and casein or caseinate salts along with pos- sible protein contribution from vegetable proteins. Water con- tent must be maintained between 15% and 45%, and the product is stabilized by having at least about 15% by weight of sugar or sugar equivalents with at least 3% by weight of a polyhydric al- cohol in the base. The product may have a sugar containing top- ping and has a frosting containing vegetable oil or rat coated vitamins. A process is disclosed for producing a highly nutri- tional baked product high in both protein content and vitamin content and stable against loss of protein efficiency ratio and vitamin potency and further stable against staling and microbial growth. The product is additionally shelf stable, requires no refrigeration, is low in calories high in nitrition low in cholesterol and low in reducing sugars. The process includes preparing a base having a limit on the maximum amount of wheat starch and having protein derived from both egg protein and casenate or casenate salts with some possible contribution from vegetable protein. Final moisture content of the product is between 15 and 45% and the product is stabilized with a mem- ber selected from the group of sugar and sugar equivalents with specified amounts of each. The process may further include add- ing a sugar containing topping to the base and further includes baking the possibly topped base, and coating a portion of the baked base with a frosting containing vegetable oil or fat coated vitamins.
242987
Hayward James R.
Keyser William L.
Swanson Paul W.
Zielinski Walter J.
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