СМИТТ Гэри Франсис (US),КОРТУМ Олаф С. (DE),МА Иньцин (US),РЕЙЛЛИ Аманда Дж. (US),ХАРМАН Келли К. (US),КОУЛМАН Эдвард Чарльз (US),ПИБЛЗ Джуан Р. (US)
申请号：
RU2011113421/13
公开号：
RU2011113421A
申请日:
2011.04.07
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A moderately dehydrated chewy bar with a milk-based binder containing:! a dry base selected from one of the following: grains, nuts, granola, oatmeal and mixtures thereof,! a milk-based binder containing from about 3 to about 14% milk protein, from about 16 to about 35% water and less than about 0.1% non-dairy binder ingredients in all cases by weight of the milk-based binder, and having a ratio of milk protein and moisture less than about 0.5, resulting in a milk-based binder contains from about 2 to about 5 times more moisture than milk protein, while the milk-based binder is mixed with a dry base, from about 3 to about 9% of the total protein content milk, from about 10 to about 40% of the total water content and the ratio of the total milk protein content and the total moisture content of less than 0.5, whereby the bar has about 2 to about 5 times more total moisture content than the milk protein, and the milk protein is sufficiently hydrated to act as a binder to form from a dry base of moist, chewable, stable bars, and a milk-based binder and moderately dehydrated chewy bar are subjected to a maximum temperature effect of about 155 ° F or lower. ! 2. A moderately dehydrated chewing bar according to claim 1, wherein the ratio of milk protein and moisture in the binder and the ratio of the total milk protein to the total moisture content in a moderately dehydrated chewing bar in both cases is from about 0.2 to about 0.5. ! 3. A moderately dehydrated chewing bar according to claim 1, wherein the dairy-based binder contains1. Умеренно обезвоженный жевательный батончик со связующим на молочной основе, содержащий: ! сухую основу, выбранную из одного из следующего: зерен, орехов, гранолы, овсяных хлопьев и их смесей, ! связующее на молочной основе, содержащее от около 3 до около 14% белка молока, от около 16 до около 35% воды и менее около 0,1% немолочных связующих ингредиентов во всех случаях по весу связующего на молочной основе, и имеющее соотношение белка мо
