High Collagen Brownie and Methods of Making
A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes colla...
Gespeichert in:
Hauptverfasser: | , , , , , , , |
---|---|
Format: | Patent |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | |
container_start_page | |
container_title | |
container_volume | |
creator | Beck, Rachel Fortener, Emily Sadowski, Brian Nelson, Carrie Sneddon, Kelsey Ann Uy, Carol S Rosene, Sara Wanner, Katie |
description | A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed. |
format | Patent |
fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2024074443A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2024074443A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2024074443A13</originalsourceid><addsrcrecordid>eNrjZND2yEzPUHDOz8lJTE_NU3Aqyi_Py0xVSMxLUfBNLcnITylWyE9T8E3MzsxL52FgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8aHBRgZGJgbmJiYmxo6GxsSpAgChEilw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>High Collagen Brownie and Methods of Making</title><source>esp@cenet</source><creator>Beck, Rachel ; Fortener, Emily ; Sadowski, Brian ; Nelson, Carrie ; Sneddon, Kelsey Ann ; Uy, Carol S ; Rosene, Sara ; Wanner, Katie</creator><creatorcontrib>Beck, Rachel ; Fortener, Emily ; Sadowski, Brian ; Nelson, Carrie ; Sneddon, Kelsey Ann ; Uy, Carol S ; Rosene, Sara ; Wanner, Katie</creatorcontrib><description>A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.</description><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240307&DB=EPODOC&CC=US&NR=2024074443A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240307&DB=EPODOC&CC=US&NR=2024074443A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Beck, Rachel</creatorcontrib><creatorcontrib>Fortener, Emily</creatorcontrib><creatorcontrib>Sadowski, Brian</creatorcontrib><creatorcontrib>Nelson, Carrie</creatorcontrib><creatorcontrib>Sneddon, Kelsey Ann</creatorcontrib><creatorcontrib>Uy, Carol S</creatorcontrib><creatorcontrib>Rosene, Sara</creatorcontrib><creatorcontrib>Wanner, Katie</creatorcontrib><title>High Collagen Brownie and Methods of Making</title><description>A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND2yEzPUHDOz8lJTE_NU3Aqyi_Py0xVSMxLUfBNLcnITylWyE9T8E3MzsxL52FgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8aHBRgZGJgbmJiYmxo6GxsSpAgChEilw</recordid><startdate>20240307</startdate><enddate>20240307</enddate><creator>Beck, Rachel</creator><creator>Fortener, Emily</creator><creator>Sadowski, Brian</creator><creator>Nelson, Carrie</creator><creator>Sneddon, Kelsey Ann</creator><creator>Uy, Carol S</creator><creator>Rosene, Sara</creator><creator>Wanner, Katie</creator><scope>EVB</scope></search><sort><creationdate>20240307</creationdate><title>High Collagen Brownie and Methods of Making</title><author>Beck, Rachel ; Fortener, Emily ; Sadowski, Brian ; Nelson, Carrie ; Sneddon, Kelsey Ann ; Uy, Carol S ; Rosene, Sara ; Wanner, Katie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2024074443A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2024</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>Beck, Rachel</creatorcontrib><creatorcontrib>Fortener, Emily</creatorcontrib><creatorcontrib>Sadowski, Brian</creatorcontrib><creatorcontrib>Nelson, Carrie</creatorcontrib><creatorcontrib>Sneddon, Kelsey Ann</creatorcontrib><creatorcontrib>Uy, Carol S</creatorcontrib><creatorcontrib>Rosene, Sara</creatorcontrib><creatorcontrib>Wanner, Katie</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Beck, Rachel</au><au>Fortener, Emily</au><au>Sadowski, Brian</au><au>Nelson, Carrie</au><au>Sneddon, Kelsey Ann</au><au>Uy, Carol S</au><au>Rosene, Sara</au><au>Wanner, Katie</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>High Collagen Brownie and Methods of Making</title><date>2024-03-07</date><risdate>2024</risdate><abstract>A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.</abstract><oa>free_for_read</oa></addata></record> |
fulltext | fulltext_linktorsrc |
identifier | |
ispartof | |
issn | |
language | eng |
recordid | cdi_epo_espacenet_US2024074443A1 |
source | esp@cenet |
subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
title | High Collagen Brownie and Methods of Making |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T15%3A00%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=Beck,%20Rachel&rft.date=2024-03-07&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2024074443A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |