Extruded flattened high protein food pieces and methods of making
AssigneeGeneral Mills, Inc.
InventorsClaire RANDOLPH, Robert Joseph HARRISON, Jeffrey T. HUBER, Michelle MANDERFELD, Sara ROSENE, Goeran WALTHER
Life of this patent
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Abstract
The present disclosure relates to high protein, ready-to-eat flattened food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by dry weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.
Claims24
A ready-to-eat flattened food piece having a crunchy texture and a protein content of at least 70% by dry weight of the food piece, a moisture content of about 0.5% to about 7%, and comprising:
- a. protein ingredients, the protein ingredients including a base protein blend that comprises at least 60% by dry weight of the protein ingredients, the base protein blend consisting of:
- 1) sodium caseinate (Na Cas) in an amount of about 10% to about 40% by dry weight of the protein ingredients;
- and
- 2) milk protein isolate (MPI), milk protein concentrate (MPC), or a combination thereof in an amount of about 20% to about 50% by dry weight of the protein ingredients;
- and
- 3) legume protein isolate (LPI), legume protein concentrate (LPC), calcium caseinate (CaCas), or a combination thereof in an amount of about 20% to about 50% by dry weight of the protein ingredients;
- and
- b. oil in an amount of about 1% to about 8% by dry weight of the food piece.
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A method of making a ready-to-eat flattened food piece having a crunchy texture and a protein content of at least 70% by dry weight of the food piece, the method comprising:
- a. combining ingredients under extrusion conditions to make a composition having a protein content of at least 70% by dry weight, the ingredients including:
- 1) protein ingredients including a base protein blend comprising at least 60% by dry weight of the protein ingredients, the base protein blend consisting of:
- i. sodium caseinate in an amount of about 10% to about 40% by dry weight of the protein ingredients;
- ii. milk protein isolate, milk protein concentrate, or any combination thereof in an amount of about 20% to about 50% by dry weight of the protein ingredients;
- and
- iii. legume protein isolate, legume protein concentrate, calcium caseinate, or a combination thereof in an amount of about 20% to 50% by dry weight of the protein ingredients;
- 2) oil in an amount of about 1% to about 8% by dry weight of the composition;
- and
- 3) water in an amount of about 20% to about 30% by weight of the composition;
- the extrusion conditions comprising low shear, and a barrel temperature of about 160° F. to about 260° F.;
- b. directing the composition through a die opening to make an extruded dough;
- c. forming the extruded dough to produce a flattened dough;
- and
- d. drying the flattened dough to a moisture content of about 0.5% to about 7% to produce the flattened food piece.
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Dependencies are inferred from the claim text.