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US 12,324,445 B2Granted
Protein composition
AssigneeGeneral Mills, Inc.
InventorsRoy Bechtold, Richard Ganis
Life of this patent
Estimating the term…
Abstract
Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.
Claims20
A method of making a food composition, the method comprising:
- a. combining ingredients to produce a mixture having a protein content of at least 30% protein by dry weight of the mixture, the ingredients including:
- i. a protein blend in an amount of about 35% to 50% by weight of the mixture, the protein blend including:
- a) caseinate in an amount of about 5% to about 15% by weight of the protein blend;
- b) whey protein isolate, whey protein concentrate, egg protein, albumin, or combinations thereof in an amount of about 40% to about 60% by weight of the protein blend, and
- c) insoluble protein in an amount of 12% to about 25% by weight of the protein blend, the insoluble protein comprising a soy protein concentrate or a soy protein isolate;
- ii. a liquid composition in an amount of about 50% to about 65% by weight of the mixture, the liquid composition including water and a soluble fiber in an amount of 40% to 80% by weight of the liquid composition;
- and
- b. applying shear to the mixture for a sufficient amount of time to achieve a temperature increase in the mixture of at least 5° C. within a 30 second period to produce the food composition, the food composition comprising a shelf stable, pliable dough, having pliability at 20° C. for at least 6 months.
5 more elements
A method of making a food composition, the method comprising:
- a. combining ingredients to produce a mixture having a protein content of at least 30% protein by dry weight of the mixture, the ingredients including:
- i. a protein blend in an amount of about 35% to 50% by weight of the mixture, the protein blend including:
- a) whey protein isolate, whey protein concentrate, egg protein, albumin, or combinations thereof in an amount of about 40% to about 60% by weight of the protein blend, and
- b) insoluble protein in an amount of 12% to about 25% by weight of the protein blend, the insoluble protein comprising a soy protein concentrate or a soy protein isolate;
- ii. a liquid composition in an amount of about 50% to about 65% by weight of the mixture, the liquid composition including water and a soluble fiber in an amount of 40% to 80% by weight of the liquid composition;
- and
- iii. a calcium source;
- and
- b. applying shear to the mixture for a sufficient amount of time to achieve a temperature increase in the mixture of at least 5° C. within a 30 second period to produce the food composition, the food composition comprising a shelf stable, pliable dough, having pliability at 20° C. for at least 6 months.
6 more elements
Dependencies are inferred from the claim text.