# US 11,297,843 B1 · Method of manufacture and composition of dough including protein

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- Number: US 11,297,843 B1
- Document ID: US11297843B1
- Status: Granted
- Kind: B1
- Application number: 16/284,943
- Filed: 2019-02-25
- Granted: 2022-04-12
- Earliest claimed: 2019-02-25
- Applicants: Tyson Foods, Inc.
- Inventors: Carson Joseph Ulbrich; Sherita Freeman
- Web page: https://patentgrep.com/patent/US11297843B1

## CPC

- A21C 11/006: {by pressing or press-moulding (A21C11/008 takes precedence)}
- A21D 13/064: with modified protein content
- A21C 3/02: Dough-sheeters; Rolling-machines; Rolling-pins
- A21C 3/04: Dough-extruding machines {; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough}
- A21C 3/10: combined with dough-dividing apparatus
- A21C 5/00: Dough-dividing machines
- A21D 2/261: {Animal proteins}
- A21D 8/045: {with a leaven or a composition containing acidifying bacteria}
- A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain
- A21D 13/043: from tubers, e.g. manioc or potato
- A21D 13/045: from leguminous plants
- A21D 15/02: by cooling {, e.g. refrigeration or freezing}
- A21D 13/42: Tortillas
- A21C: MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)

## Abstract

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

## Claims

### Claim 1

The composition for a dough based item comprising:
a dough mixture comprising, an approximately 70% to 80% chilled cold substrate animal protein source selected from the group consisting of chicken, beef, turkey, mouton and pork by weight of total mixture;
approximately 15% to 30% flour by weight of total mixture;
approximately up to 5% water by weight of total mixture; and
wherein the chilled cold substrate animal protein source is size reduced by one or more of a grinder, a chopper and an emulsion mill wherein the dough mixture is a docked and a heat pressed dough mixture, and wherein the chilled substrate animal protein is size reduced to less than approximately 3/32 of an inch.

### Claim 2 (depends on 1)

The composition for a dough based item as recited in claim 1, comprising:
approximately up to 10% animal skin by weight of total mixture; and
a chilled water based marinate absorbed in the animal protein source, and
where the animal skin is finely ground at approximately 3/32 of an inch,
where the chilled substrate animal protein source is a chicken protein source that is size reduced to less than approximately 3/32 of an inch and is approximately 70% by weight of the total.

### Claim 3 (depends on 2)

The composition for dough as recited in claim 2, comprising:
approximately 1% to 3% leavening ingredient by weight of total mixture; and
approximately up to 2% Salt by weight of total mixture.

### Claim 4 (depends on 3)

The composition for a dough based item as recited in claim 3, comprising:
where the chilled substrate animal protein source is one or more of a chicken protein source by weight of total mixture and a turkey protein source by weight of total mixture, and the flour is approximately 15% to 20% by weight of total mixture.

### Claim 5 (depends on 4)

The composition for a dough based item as recited in claim 4, comprising:
ingredients added including one or more of a flavor ingredient and an ingredient to increase shelf life.

### Claim 6 (depends on 4)

The composition for a dough based item as recited in claim 4, where the flour is approximately 20% by weight of the total mixture; the leavening ingredient is approximately 2% by weight of the total mixture; the finely ground animal skin is approximately 2.5% by weight of the total mixture; approximately up to about 5% water by weight of the total mixture and the salt is approximately 0.5% by weight of the total mixture.