Extrusion Cooked Legume Protein Composition, Uses and Methods of Manufacture
OwnerLaura GRAHAM, Samuel HORMEL +1inventors
InventorsLaura GRAHAM, Samuel HORMEL, Ying BIAN
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Abstract
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion cooked vegetable proteins are useful as a coatings or fillers in food compositions, for example as a replacement for bread crumbs or wheat flour.
Claims20
An extrusion cooked vegetable protein composition having protein content greater than about 60%
- wherein the extrusion cooked vegetable protein composition has a particle size distribution comprising (i) at least about 60% that pass through an about 4 mm mesh sieve and (ii) at most about 10% of the particles that pass through an about 0.8 mm mesh sieve
- wherein, optionally, the extrusion cooked protein composition's particle size distribution further comprises from about 40% to about 60% of particles that rest on sieve having mesh size between about 2 mm
- wherein, optionally, the legume protein is either a pea protein or a fava bean protein.
A food composition comprising the extrusion cooked vegetable protein composition and a second edible ingredient
- wherein the second ingredient is an edible substrate, and wherein the extrusion cooked vegetable protein composition is a coating that coats the edible substrate
- wherein the extrusion cooked vegetable protein composition has protein content greater than about 60%
- wherein the extrusion cooked vegetable protein composition has a particle size distribution comprising (i) at least about 60% that pass through an about 4 mm mesh sieve and (ii) at most about 10% of the particles that pass through an about 0.8 mm mesh sieve.
(canceled)
(canceled)
A method of making an extrusion cooked vegetable protein composition comprising
- a. obtaining a mixture of:
- i. a first legume protein component in amount of from about 70% to about 90%;
- and
- ii. a second legume protein component in an amount of from about 10% to about 30%;
- b. feeding the mixture into an extruder;
- c. extruding the mixture using the extruder to obtain an extrusion cooked vegetable protein composition;
- and
- d. wherein the extrusion cooked vegetable protein composition has a particle size distribution comprising (i) at least about 60% to about 90% of particles of particles that pass through an about 4 mm mesh sieve and (ii) at most about 10% the particles that pass through an about 0.8 mm mesh sieve
- wherein, optionally, the extrusion cooked protein composition's particle size distribution further comprises from about 40% to about 60% or to about 50% of particles that rest on sieve having mesh size between about 2 mm;
- wherein optionally, the legume protein is a pea protein or a fava bean protein;
- and
- wherein the first and second legume protein components are the same legume type.
Dependencies are inferred from the claim text.