Texturized dairy proteins as carbohydrate substitute in carbohyhdrate-rich food articles
AssigneeDMK Deutsches Milchkontor GmbH
InventorsVeronika Dieker, Anne Buchholz, Ralf Zink
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Abstract
A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate, as a substitute for carbohydrates and as a source of protein in foods.
Claims14
A pasta or bread product comprising texturized dairy protein, obtained by providing
- (a) a mixture, consisting of
- (a1) about 25 to about 75% by weight dairy proteins, and
- (a2) about 75 to about 25% by weight of a fibre material and/or plant protein, with the proviso that the quantities of (a1) and (a2) add up to 100% by weight,
- (b) extruding the mixture in the presence of water or whey wherein the proteins are extruded while applying a non-linear temperature gradient starting at a temperature of about 20 to 40° C. at the inlet via a peak temperature of about 160 to 200° C. in the centre, and a decline to about 100 to 140° C. at the outlet of the extruder and a pressure in the range of 1 to about 200 bar, and
- (c) subsequently expanding the extrudate.
A pasta or bread product consisting of texturized dairy protein, obtained by providing
- (a) a mixture, consisting of
- (a1) about 25 to about 75% by weight dairy proteins, and
- (a2) about 75 to about 25% by weight of a fibre material and/or plant protein, with the proviso that the quantities of (a1) and (a2) add up to 100% by weight,
- (b) extruding the mixture in the presence of water or whey wherein the proteins are extruded while applying a non-linear temperature gradient starting at a temperature of about 20 to 40° C. at the inlet via a peak temperature of about 160 to 200° C. in the centre, and a decline to about 100 to 140° C. at the outlet of the extruder and a pressure in the range of 1 to about 200 bar, and
- (c) subsequently expanding the extrudate.
Dependencies are inferred from the claim text.