Tasty, convenient, nutritionally balanced food compositions
First Claim
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1. ) A ready-to-eat food having, at a 60% confidence level, a lower taste value greater than −
- 8.00;
a water activity of less than 0.90; and
comprising, on a single reference serving basis;
a.) an amino acid source that provides at least 19% of the total caloric value of said food;
b.) a fat that provides less than 30% of the total caloric value of said food; and
c.) a carbohydrate that provides the balance of the total caloric value of said food and at least about 2.5 grams of dietary fiber.
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Abstract
The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.
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Citations
58 Claims
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1. ) A ready-to-eat food having, at a 60% confidence level, a lower taste value greater than −
- 8.00;
a water activity of less than 0.90; and
comprising, on a single reference serving basis;
a.) an amino acid source that provides at least 19% of the total caloric value of said food;
b.) a fat that provides less than 30% of the total caloric value of said food; and
c.) a carbohydrate that provides the balance of the total caloric value of said food and at least about 2.5 grams of dietary fiber. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48)
- 8.00;
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49. ) A method for evaluating the taste system of one or more food products comprising:
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a.) selecting panelists who are representative, as a group, of the general population of the region, country, or territory of interest, with respect to at least one demographic variable of interest;
b.) assigning one or more products, wherein said products comprise one or more reference products and one or more test products, to at least one panelist;
c.) providing at least one assigned reference product and at least one assigned test product to the panelists who were assigned said assigned reference product and said assigned test product;
d.) having one or more of the panelists who were provided with a reference product, taste as much of at least one of the reference products the panelist received, as necessary to score the taste system of said tasted reference product; and
having one or more of the panelists who were provided with a test product, taste as much of at least one of the test products the panelist received as necessary to score the taste system of said tasted test product;
e.) having at least one panelist, who scored a reference product, communicate, to a test sponsor or representative, the score for at least one reference product scored by said panelist; and
having at least one panelist who scored a test product communicate, to a test sponsor or representative, the score for at least one reference product scored by said panelist;
f.) statistically analyzing the communicated scores as follows;
(i) calculating the sample mean of the communicated reference product scores for at least one reference product;
(ii) calculating the sample mean of the communicated test product scores for at least one test product; and
(iii) for at least one of the test products having a calculated sample mean;
calculating a relative taste score, wherein said relative score is defined as the difference between a test product'"'"'s calculated sample mean and the calculated sample mean of a reference product. - View Dependent Claims (50, 51, 52, 53, 54, 55, 56)
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57. ) A process of making a filling or spread that contains shortening and other filling ingredients comprising the steps of:
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a.) crystallizing any vitamins with shortening, to form a vitamin shortening mix, before adding said vitamins to any other filling ingredients;
b.) crystallizing any remaining shortening before adding said remaining shortening to any other filling ingredients;
c.) cooling said other filling ingredients to a temperature below the crystallization temperature of said shortening and maintaining said other filling ingredients at a temperature below the crystallization temperature of said shortening until said vitamin shortening mix, and said remaining shortening is combined with said other ingredients;
d.) combining said vitamin shortening mix, said remaining shortening, and said other filling ingredients to form a filling mix; and
e.) where needed, mixing said filling mix at the lower of the shortening'"'"'s crystallization temperature or 90°
F. (32.2°
C.). - View Dependent Claims (58)
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Specification