High protein snack product
AssigneeSolae, LLC
InventorsIzumi Mueller, Mitch Kaestner, Susan Shivas, Michael Finfrock
Life of this patent
Estimating the term…
Abstract
Snack products and processes for their manufacture are disclosed. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products comprise a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.
Claims82
A high protein snack product comprising at least 45% (by weight) of a textured soy protein product and a fruit flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein.
A high protein snack product comprising at least 35% (by weight) of a textured soy protein product and a savory flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein.
A high protein snack product comprising at least 45% (by weight) of a textured soy protein product and a fruit flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein, and prepared by crust freezing and slicing a formulation comprising a fruit flavor flavoring agent, a sweetener, a binding agent, water, and a hydrated textured soy protein product.
A high protein snack product comprising at least 35% (by weight) of a textured soy protein product and a savory flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein, and prepared by crust freezing and slicing a formulation comprising a savory flavor flavoring agent, a binding agent, water, and a hydrated textured soy protein product.
A process for preparing a high protein snack product comprising:
- hydrating a textured soy protein product comprising at least 66% (by weight) protein by contacting the textured soy protein product with a hydrating solution comprising water and a fruit flavor flavoring agent;
- shredding the hydrated textured soy protein product;
- mixing the shredded hydrated textured soy protein product with a solution comprising a binding agent and water to form a cohesive product mixture;
- crust freezing the cohesive product mixture;
- dividing the frozen cohesive product mixture into a plurality of individual wafers;
- and
- drying the individual wafers such that the wafers have a water activity of less than 0.85.
A process for preparing a high protein snack product comprising:
- hydrating a textured soy protein product comprising at least 66% (by weight) protein by contacting the textured soy protein product with water;
- shredding the hydrated textured soy protein product;
- introducing a savory flavor flavoring agent into the shredded hydrated textured soy protein product;
- mixing the shredded hydrated textured soy protein product with a solution comprising a binding agent and water to form a cohesive product mixture;
- crust freezing the cohesive product mixture;
- dividing the frozen cohesive product mixture into a plurality of individual wafers;
- and
- drying the individual wafers such that the wafers have a water activity of less than 0.85.
Dependencies are inferred from the claim text.