公开(公告)号：US20160309759A1

公开(公告)日：2016-10-27

申请号：US15185981

申请日：2016-06-17

Applicant: The Board of Regents for Oklahoma State University

Inventor： William George McGlynn ,  Danielle D. Bellmer ,  Adrian Michelle Nault

IPC: A23C9/12

CPC classification number: A23L25/10 ,  A23L29/06 ,  A23L29/10 ,  A23L29/272

Abstract: There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.

Abstract translation: 本文公开了本发明的一个实施方案，其包含花生酱，转谷氨酰胺酶（TG）和其他功能成分的制剂，其配制和制造以便产生能够形成为单独包裹的切片的产品 具有传统花生酱的外观和感官特征的片段（正方形或其他形状）。 具体地，功能成分可以包括花生酱，转谷氨酰胺酶，甘油单酯和甘油二酯以及口香糖。 还可以加入蔬菜蛋白浓缩物以及水，糖，植物脂肪和花生粉。

公开(公告)号：US20160309758A1

公开(公告)日：2016-10-27

申请号：US15103670

申请日：2014-12-12

Applicant: THE BOARD OF REGENTS FOR OKLAHOMA STATE UNIVERSITY

Inventor： William George McGlynn ,  Danielle D. Bellmer ,  ADRIAN MICHELLE NAULT

IPC: A23L25/10 ,  B65B11/00 ,  B65B63/02 ,  A23L29/269

CPC classification number: A23L25/10 ,  A23L29/272 ,  A23V2002/00 ,  B65B11/004 ,  B65B63/02

Abstract: There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.

Abstract translation: 本文公开了本发明的一个实施方案，其包含花生酱，转谷氨酰胺酶（TG）和其他功能成分的制剂，其配制和制造以便产生能够形成为单独包裹的切片的产品 具有传统花生酱的外观和感官特征的片段（正方形或其他形状）。 具体地，功能成分可以包括花生酱，转谷氨酰胺酶，甘油单酯和甘油二酯以及口香糖。 还可以加入蔬菜蛋白浓缩物以及水，糖，植物脂肪和花生粉。