Moisturizing composition for protein materials
AssigneeFiberstar, Inc.
InventorsBrock M. Lundberg, Greg Aronson, Kristi Hansen, Hub Johnson
Life of this patent
Estimating the term…
Abstract
A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%-5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber and b) grain, vegetable or meat proteinaceous product
Claims18
A cooked food product comprising at least one proteinaceous ingredient selected from the group consisting of:
- a) proteinaceous grain product;
- and
- b) meat proteinaceous product;
- and
- the cooked food product further comprising 0.05%-5% by total weight highly refined cellulose product cooked in the cooked food product, the highly refined cellulose product comprising a fiber material that has a total dietary fiber content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber.
An uncooked food product comprising a solid, ground or paste proteinaceous product comprising at least one proteinaceous ingredient selected from the group consisting of:
- a) proteinaceous grain product;
- and
- b) meat proteinaceous product;
- and
- the uncooked food product further comprising 0.05%-5% by total weight highly refined cellulose product cooked in the cooked food product, the highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber comprising uncooked solid or ground protein, water and an amount of a highly refined cellulose product effective to enhance moisture retention of the food product when cooked, wherein said amount of said highly refined cellulose is greater than or equal to about 0.1% w/w protein concentration in said grain product or animal protein-containing food product.
A method of providing a cookable food product having improved moisture retention when cooked selected from the group consisting of providing:
- a) a cookable mass comprising 0.05%-5% by total weight highly refined cellulose product comprising i) a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, ii) proteinaceous grain product, iii) shortening and leavening agent, and water to at least 10% by weight of i), ii) and iii) to form the cookable mass as a solid, or paste, allowing the cookable mass to rise, flattening the risen cookable mass and cooking the cookable mass to form a cracker or chip product;
- and
- b) providing an uncooked animal muscle tissue containing meat;
- combining said meat with a fiber material composition that has a total dietary fiber content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber composition to produce a solid meat, ground or paste of fiber material-treated meat with greater than or equal to about 0.1% w/w fiber material concentration;
- and retaining moisture content in said fiber material-treated meat above an amount of moisture retained in an animal muscle tissue containing meat having no cellulosic fiber therein, and cooking the fiber-treated meat.
A method of improving physical properties comprising strength and resistance to cracking of a surface of a cracker product comprising providing an ingredient mix for a cracker product comprising:
- a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 comprises less than 90% soluble fiber
- b) proteinaceous grain product,
- c) leavening ingredient, and
- c) shortening;
- and
- allowing the ingredient mix to rise, shaping the risen ingredient mix, and cooking the ingredient mix to form a cracker product.
Dependencies are inferred from the claim text.