High protein nuggets and applications in food products
OwnerSantiago Solorio, Phillip Yakubuinventors
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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.
Claims46
A protein extrudate comprising at least about 70% by weight vegetable protein on a moisture-free basis, having a color L value of less than 35 and a density of from about 0.10 g/cm3 to about 0.40 g/cm3.
A protein extrudate comprising unhydrolyzed vegetable protein and at least about 2 parts by weight hydrolyzed protein per part by weight unhydrolyzed protein, and having a color L value of less than 35.
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, said protein being derived from seed crops selected from the groups of cereal grains and legumes;
- 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 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, and a color L value of less than 35.
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 of less than 35, and a density in the range 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 density in the range between about 0.02 g/cm3 and about 0.5 g/cm3, and a color L value of less than 35.
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 density in the range between about 0.02 g/cm3 and about 0.5 g/cm3, and a color L value of less than 35.
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 density in the range between about 0.02 g/cm3 and about 0.5 g/cm3, and a color L value of less than 35.
Dependencies are inferred from the claim text.