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US 2023/0053775 A1Published application
High protein flowable batter and methods of processing thereof
AssigneeKellogg Company
InventorCarol SAADE
Life of this patent
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Abstract
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.
Claims25
A method of preparing a high-protein batter for maintaining flowability of the batter, the method comprising:
- blending a protein source, water, and an acidic leavening system and optionally a calcium salt to form an acidified high-protein protein slurry, the acidified high-protein protein slurry having a pH below the isoelectric point of the protein source, preferably a pH of about 4.5 or below;
- adding the acidified high-protein protein slurry to dry ingredients or hydrated dry ingredients to form a batter or adding the dry ingredients or hydrated dry ingredients to the acidified high-protein slurry to form the batter;
- adding a fat and optionally an emulsifier to the batter;
- and
- neutralizing the batter through addition of an alkaline leavening system to form a neutralized high-protein batter having about 8 to about 14 weight percent protein.
2 more elements
Dependencies are inferred from the claim text.