Protein extrudates comprising omega-3 fatty acids
AssigneeSolae, LLC
InventorsJoshua J. Moore, Santiago Solorio
Life of this patent
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Abstract
The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
Claims25
A protein extrudate comprising at least 50 wt. % vegetable protein on a moisture-free basis, and from about 5 wt. % to about 15 wt. % oil on a moisture-free basis, wherein the oil comprises at least 10 wt. % of the at least one omega-3 fatty acid based upon the total weight of fatty acids or derivatives thereof in the oil, the extrudate having a density from about 0.02 to about 0.5 g/cm3.
A protein extrudate comprising at least 50 wt. % vegetable protein on a moisture-free basis, and at least 10 wt. % oil on a moisture-free basis, wherein the oil comprises at least 10 wt. % of the at least one omega-3 fatty acid based upon the total weight of fatty acids or derivatives thereof in the oil, the extrudate having a density from about 0.02 to about 0.5 g/cm3, and a hardness from about 7,000 to about 30,000 grams, as measured by a texture analyzer having a 25 kg load cell.
A method of making a protein extrudate comprising:
- mixing vegetable protein, an oil comprising at least 10 wt. % of at least one omega-3 fatty acid based upon the total weight of fatty acids or derivatives thereof in the oil, and water in an extruder to form a mixture;
- pressurizing the mixture in the extruder to a pressure of at least about 400 psi to form a pressurized mixture;
- heating the pressurized mixture in the extruder to a temperature of at least 35° C. to form a heated and pressurized mixture;
- extruding the heated and pressurized mixture through an extruder die to a reduced pressure environment to expand the mixture and form an extrudate;
- cutting the extrudate into a plurality of pieces;
- and
- drying the pieces to a water content of from about 1 wt. % to about 7 wt. % to form the protein extrudate having a density from about 0.02 g/cm3 to about 0.5 g/cm3 based on the weight of the protein extrudate and comprising from about 50 wt. % to about 85 wt. % protein.
Dependencies are inferred from the claim text.