High protein, low net carbohydrate soft snack and methods ofmaking
AssigneeGeneral Mills, Inc.
InventorsYing FAN, Michelle MANDERFELD, Sarah ROSENE
Life of this patent
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Abstract
A soft, shelf stable food product including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes hydrolyzed collagen and a soluble fiber syrup that enable high levels of vegetable protein and an overall high amount of protein, while avoiding poor eating qualities typically associated with vegetable protein. Methods of making a food product are also disclosed.
Claims17
A shelf stable food product, the food product having a product protein content over 30% by weight and a net carbohydrate content of less than 7% by weight, the shelf stable food product comprising:
- a. a soft, cold-formed composition in an amount of at least 50% by weight of the food product, the composition having a water activity of less than 0.68 and a stable texture over at least 4 months and including:
- 1) a matrix in an amount about 80% to about 90% by weight of the composition, the matrix comprising:
- a) a matrix protein content of at least 30% by weight of the matrix, the matrix protein content contributing protein in an amount of about 60% to about 75% by dry weight of the product protein content;
- b) whey protein isolate contributing protein in an amount of about 40% to about 50% by dry weight of the matrix protein content;
- c) plant-based protein isolate contributing protein in an amount of about 40% to about 50% by weight of the matrix protein content;
- d) casein-containing protein in an amount of about 6% to about 12% by dry weight of the matrix protein content;
- e) hydrolyzed collagen contributing protein in an amount of about 1.5% to about 4% by dry weight of the matrix protein content;
- f) soluble fiber syrup in an amount of about 28% to about 38% by weight of the matrix;
- g) glycerol in an amount of about 5% to about 12% by weight of the matrix;
- and
- h) non-glycerol sugar alcohol in an amount of about 4% to about 10% by weight of the matrix;
- 2) particulates in an amount of about 10% to about 20% by weight of the composition, the particulates distributed throughout the matrix, and contributing protein in an amount of about 15% to about 32% by dry weight of the product protein content;
- b. a fat-based coating at least partially coating the composition, the fat-based coating comprising about 15% to about 22% by weight of the food product and contributing protein in an amount of about 5% to about 22% by dry weight of the product protein content.
A method of making a shelf stable food product, the food product having a product protein content over 30% by weight, and a net carbohydrate content of less than 7% by weight, the method comprising:
- a. providing a dry mix, the dry mix having a matrix protein content contributing protein in an amount of about 60% to about 75% by dry weight of the product protein content, including:
- i. whey protein isolate contributing protein in an amount of about 40% to about 50% by dry weight of the matrix protein content;
- ii. plant-based protein isolate contributing protein in an amount of about 40% to about 50% by dry weight of the matrix protein content;
- iii. casein-containing protein in an amount of about 6% to about 12% by dry weight of the matrix protein content;
- and
- iv. hydrolyzed collagen contributing protein in an amount of about 1.5% to about 4% by dry weight of the matrix protein content;
- b. providing a slurry, including:
- i. soluble fiber syrup in an amount of about 50% to about 65% by weight of the slurry;
- ii. glycerol in an amount of about 10% to about 20% by weight of the slurry;
- and
- iii. non-glycerol sugar alcohol in an amount of about 7% to about 16% by weight of the slurry;
- c. combining the dry mix and the slurry and mixing until combined to form a matrix including the matrix protein content in an amount of least 30% by weight of the matrix;
- d. combining the matrix with particulates to form a composition that includes the matrix in an amount about 80% to about 90% by weight of the composition and the particulates in an amount of about 10% to about 20% by weight of the composition, the particulates distributed throughout the matrix and contributing protein in an amount of about 15% to about 32% by dry weight of the product protein content;
- e. cold-forming the composition to produce core pieces;
- and
- f. at least partially coating the core pieces with a fat-based coating to make the food product, the fat-based coating comprising about 15% to about 30% by weight of the food product and contributing protein in an amount of about 5% to about 25% by dry weight of the product protein content.
Dependencies are inferred from the claim text.