High protein nuggets and applications in food products
OwnerPhillip Yakubu, Santiago Solorioinventors
Life of this patent
Estimating the term…
Abstract
The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.
Claims69
A protein extrudate comprising at least about 70% by weight protein on a moisture-free basis having a color L value of greater than 50 and a density of from about 0.10 g/cm3 to about 0.40 g/cm3.
A functional food ingredient comprising from about 40% to about 95% by weight meat material and up to about 4% by weight of a protein product on a total weight basis, the protein product comprising at least about 70% by weight protein on a moisture-free basis, having a color L value of greater than 50 and a density of from about 0.10 g/cm3 to about 0.40 g/cm3.
A low density snack food product including a majority solids component and a water component with the majority solids component including at least protein, said food product comprising:
- protein in the range of between about 25% and about 95% by weight of majority solids component and water;
- water in the range of between about 1% and about 7% by weight of solids and water;
- and said product being characterized by having a crisp texture, a color L value of greater than 50, and a density in the range of between about 0.02 g/cm3 and about 0.5 g/cm3 based on the weight of solids component and water.
A low density, low moisture content proteinaceous food product comprising a principal solid component and containing between about 1% and about 7% water, said principal solid component comprising protein in a concentration between about 25% and about 95% by weight of the sum of the water content of said product and the dry basis weight of said principal solid component, said product being characterized by a crisp texture, a color L value greater than 50 and a density in the range of between about 0.02 g/cm3 and about 0.5 g/cm3 based on the weight of said principal solid component and water.
A low density, low moisture content proteinaceous food product comprising a proteinaceous solid matrix and containing between about 1% and about 7% water, said matrix comprising protein in a concentration between about 25% and about 95% by weight of the sum of the water content of said product and the dry basis weight of said matrix, said product being characterized by a crisp texture, a color L value of greater than 50 and a density in the range between about 0.02 g/cm3 and about 0.5 g/cm3.
A low density, low moisture content proteinaceous food product comprising a proteinaceous solid extrudate and containing between about 1% and about 7% water, said extrudate comprising protein in a concentration between about 25% and about 95% by weight of the sum of the water content of said product and the dry basis weight of said extrudate, said product being characterized by a crisp texture, a color L value greater than 50, and a density in the range between about 0.02 g/cm3 and about 0.5 g/cm3.
The food product of 55 wherein said extrudate further comprises a filler in a weight ratio to protein between about 5:95 and about 75:25.
A low density, low moisture content proteinaceous food product comprising between about 1% and about 7% water and between about 25% and about 95% by weight of protein, wet basis, said product being characterized by a crisp texture, a color L value greater than 50, and a density in the range between about 0.02 g/cm3 and about 0.5 g/cm3.
Dependencies are inferred from the claim text.