High protein pasta product
AssigneePrince Corporation
InventorFarook Taufiq
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Abstract
A novel high protein food product characterized by its combination of a high aesthetic quality with a high and balanced protein profile. Also disclosed is a novel process whereby the new product can be extruded into uniform shapes from a relatively "tight" wet mix.
Claims4
A pasta product formed of about 5% of a proteinaceous additive material consisting essentially of calcium caseinate and a partially denatured whey composition said additive comprising approximately equal portions of said composition and said caseinate in intimate intra-particle relationship having an average particle size of less than about 0.005 inch and further containing about 80% wheat flour;
- about 8% soy flour and about 7% wheat gluten.
A process for making an improved, high-protein, wheat-based, pasta product comprising a high protein additive in addition to other ingredients including about 80% wheat flour, some gluten, soy protein source, and water, said process comprising the step of (1) intimately mixing into said other ingredients about 5% of a protein additive, in the form of small particles of less than about 0.005 inch average particle size which comprises an intimate and wetable intra-particulate mixture of calcium caseinate and denatured whey, wetting said additive to a homogeneous state during said mixing, and shaping a resulting product to form said wheat-based, pasta product.
Dependencies are inferred from the claim text.