Methods of using protein ingredients to make doughs, baked products, soups, beverages, and snacks
OwnerBaljit GHOTRA, Monica BHATIA +3inventors
InventorsBaljit GHOTRA, Monica BHATIA, Shantanu AGARWAL, Simarata DHILLON, Sebastien CANONNE
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Abstract
Provided are compositions comprising microbially derived proteins obtained from the fermentation of biomass and methods for producing high-protein food compositions derived from said compositions. The disclosure also provides compositions and methods to increase the protein nutritional quality score of a food composition while maintaining traditional food forms. Also disclosed are methods for producing protein powders with tailored water holding capacity to provide properties similar to conventional food ingredients.
Claims34
A method for producing the powder of claim 28 using an aqueous extraction method comprising:
- (a) mixing protein obtained from a biomass in water at a defined ratio to generate a slurry comprising a protein of interest, wherein the defined ratio of protein to water is 1:1, or 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15 or 1:16, 1:17, 1:18, 1:19, or 1:20 w/w;
- and
- (b) subjecting the slurry to one or more of:
- (i) adding an acid or base to adjust the pH of the slurry to a desired pH;
- (ii) altering the temperature of the slurry to a desired temperature;
- (iii) adding a salt to the slurry to a desired % of salt in the slurry;
- (iv) milling the slurry in order to shear the protein of interest in the slurry;
- or
- (v) adding one or more hydrolases to the slurry in order to hydrolyze biological components of the slurry that include the protein of interest and carbohydrates, thereby generating the powder comprising the protein comprising the desired property.
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A powder comprising a protein with a desired property, wherein the desired property is an amino acid distribution profile of between 15% to 50% branched chain amino acids (BCAAs) or a water holding capacity (WHC) selected from the group consisting of at least 80 grams (g) of water per 100 g of protein powder, at least 85 g of water per 100 g of the protein powder, at least 90 g of water per 100 g of the protein powder, at least 95 g of water per 100 g of the protein powder, at least 100 g of water per 100 g of the protein powder, at least 105 g of water per 100 g of the protein powder, at least 110 g of water per 100 g of the protein powder, at least 115 g of water per 100 g of the protein powder, at least 120 g of water per 100 g of the protein powder, at least 125 g of water per 100 g of the protein powder, at least 130 g of water per 100 g of the protein powder and from 80 to 150 grams (g) of water per 100 g of protein powder, and wherein the protein is obtained from a non-animal source.
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-88. (canceled)
A bread comprising a protein obtained from a microbe, wherein the protein has a water holding capacity (WHC) of at least 80 g of water per 100 g of protein.
-107. (canceled)
A pasta comprising a protein obtained from a microbe, wherein the water holding capacity (WHC) of the protein is no greater than 144 g of water per 100 g of protein.
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Dependencies are inferred from the claim text.