Patent ID: 7700144
Filing Date: 2010-04-20
Classification: A23G,A23J,A23L,A23P

Abstract:
1. A process for preparing an aerated food product that maintains good taste, texture and density, the process comprising the steps of: a) preparing a liquid carbohydrate blend comprising saccharide and fiber, the preparing comprising mixing and heating liquid and solid carbohydrates in a mixer at a temperature that dissolves the solid carbohydrate but does not boil the mixture and does not concentrate the liquid carbohydrate blend; b) preparing a hydrocolloid blend comprising hydrating hydrocolloid and a carbohydrate in a separated high shear mixer; c) mixing the carbohydrate blend of a) with the heated hydrated hydrocolloid blend of b) in a mixer to form a homogenous blend; d) adding to the homogenous blend of c), a dry food product comprising fiber, about 4-45% protein that has not been treated with fat and about 1-5% of a whipping agent and mixing, in a double arm mixer, the homogenous blend and dry food product for about 1 minute at about 60 RPM to form a dough that has a density of 1.00 g/cc to 1.1 g/cc; e) aerating the dough in double arm mixer for about 5 to 15 minutes at about 120 RPM to obtain a semi-moist, non-sticky aerated food product having a density of 0.4 g/cc to 0.9 g/cc, wherein no gas or chemical for gassing is added during the aeration process; and wherein optionally fiber is added after aeration; f) optionally, adding flavors and fat to the aerated food product; and g) shaping the aerated food product without the need for further cooling, drying or setting; wherein the aerated food product comprises from about 50 to 80% carbohydrate of which about 4% to 70% of the carbohydrate is fiber.