EP4665156A1 - Morceaux alimentaires à haute teneur en protéines soufflés extrudés avec une fibre et procédés de fabrication - Google Patents

Morceaux alimentaires à haute teneur en protéines soufflés extrudés avec une fibre et procédés de fabrication

Info

Publication number
EP4665156A1
EP4665156A1 EP24711657.7A EP24711657A EP4665156A1 EP 4665156 A1 EP4665156 A1 EP 4665156A1 EP 24711657 A EP24711657 A EP 24711657A EP 4665156 A1 EP4665156 A1 EP 4665156A1
Authority
EP
European Patent Office
Prior art keywords
protein
dry weight
ingredients
fiber
food piece
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP24711657.7A
Other languages
German (de)
English (en)
Inventor
Claire RANDOLPH
Robert Joseph HARRISON
Jeffrey T. Huber
Michelle MANDERFELD
Sara ROSENE
Goeran Walther
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Mills Inc
Original Assignee
General Mills Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Mills Inc filed Critical General Mills Inc
Publication of EP4665156A1 publication Critical patent/EP4665156A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A23J3/265—Texturising casein using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Definitions

  • the present disclosure generally relates to an extruded protein and fiber product and methods of making such a product.
  • High protein and dietary fiber-containing food products have found popularity among consumers as a way to eat nutritionally dense foods. Consumers want diverse ways to get increased protein and fiber into their diets. Thus, there is a need for new high protein and fiber food products to satisfy the increasing consumer desire for both protein and fiber.
  • a low density, high protein, ready-to-eat (RTE) food piece with fiber is provided herein.
  • a food piece can have a protein content of at least 40% and up to 80% by dry weight, a fiber content of at least 20% and up to 50% by dry weight, and a moisture content of about 1% to about 7%.
  • a food piece includes protein ingredients, where the protein ingredients include a base protein blend that comprises at least 60% by dry weight of the protein ingredients.
  • the base protein blend consists of sodium caseinate (Na Cas) in an amount of about 10% to about 60% by dry weight of the protein ingredients; and legume protein isolate (LPI), legume protein concentrate (LPC), milk protein isolate (MPI), milk protein concentrate (MPC), or a combination thereof in an amount of about 20% to about 80% by dry weight of the protein ingredients.
  • Na Cas sodium caseinate
  • LPI legume protein isolate
  • LPC legume protein concentrate
  • MPI milk protein isolate
  • MPC milk protein concentrate
  • a food piece includes fiber ingredients, where at least 20% by dry weight of the fiber ingredients is a soluble fiber, such as inulin , soluble corn fiber, fructooligosaccharides, polydextrose, galactoooligosaccharides, xylooligosaccharides, gum Arabic, glucomannan, digestive resistant maltodextrin, alginate, arabinoxylan, beta-glucan, guar gum, pectin, locust bean gum, and the like.
  • a soluble fiber such as inulin , soluble corn fiber, fructooligosaccharides, polydextrose, galactoooligosaccharides, xylooligosaccharides, gum Arabic, glucomannan, digestive resistant maltodextrin, alginate, arabinoxylan, beta-glucan, guar gum, pectin, locust bean gum, and the like.
  • fiber ingredients in a food piece can comprises a soluble fiber in an amount of at least 40% by dry weight of the fiber ingredients. In some embodiments, insoluble fiber can comprise less than 25% by dry weight of the food piece.
  • soy protein isolate can be included in an amount of up to 55% by dry weight of the protein ingredients.
  • milk protein isolate can be included in an amount of up to 50% or up to 55% by dry weight of the protein ingredients.
  • a food piece can include Na Cas in an amount of 10% to about 40% by dry weight of the protein ingredients, MPI, MPC, or a combination thereof in an amount of 20% to 50% by dry weight of the protein ingredients, and SPI, SPC, calcium caseinate (Ca Cas), or a combination thereof in an amount of about 20% to 50% by dry weight of the protein ingredients.
  • a food piece can include Na Cas in an amount of 10% to about 40% by dry weight of the protein ingredients, MPI, MPC, or a combination thereof in an amount of about 25% to about 45% by dry weight of the protein ingredients, and SPI, SPC, Ca Cas, or a combination thereof in an amount of about 25% to about 45% by dry weight of the protein ingredients.
  • a food piece can include calcium carbonate in an amount of about 0.1% to 4% by dry weight of the food piece.
  • a food piece can include an oil (e.g., canola oil or com oil) in an amount of about 0.1% to about 5% by dry weight of the food piece.
  • an oil e.g., canola oil or com oil
  • a food piece can include one or a combination of additional protein ingredients in an amount of up to 40% by dry weight of the protein ingredients [0011] In some embodiments, a food piece can include an additional ingredient in an amount of up to 15% by dry weight of the food piece.
  • a food piece can contain less than 5% by dry weight net carbohydrate. In some embodiments, a food piece can contain no net carbohydrates.
  • a food piece can have a protein content of at least 40% and up to 78% by dry weight, a fiber content of about 22% to about 40% by dry weight, and consist of protein ingredients, fiber ingredients, and optionally other ingredients, where the protein ingredients consist of Na Cas in an amount of 10% to about 40% by dry weight of the protein ingredients; MPI, MPC, or a combination thereof in an amount of about 25% to about 45% by dry with of the protein ingredients; and SPI, SPC, CaCas, or a combination thereof in an amount of about 25% to about 45% by dry weight of the protein ingredients; where the fiber ingredients comprise a soluble fiber in an amount of at least 40% by dry weight of the fiber ingredients; and the other ingredients are in a total amount of less than 10% by dry weight of the food piece.
  • a method of making a low density, high protein, RTE food piece is also provided.
  • Such a method can include combining ingredients under extrusion conditions to make a composition having a protein content of at least 40% by dry weight of the composition and a fiber content of at least 20% by dry weight of the composition; forming and puffing the composition by directing the composition through a die opening to make a puffed piece; and drying the puffed piece to a moisture content of about 1% to about 7% to produce the food piece.
  • the ingredients in the composition include water in an amount of about 8% to about 20% by weight of the composition, fiber ingredients, where the fiber ingredients include soluble fiber in an amount of at least 20% by dry weight of the fiber ingredients, and protein ingredients including a base protein blend comprising at least 60% by dry weight of the protein ingredients, where the base protein blend consists of Na Cas in an amount of about 10% to about 60% by dry weight of the protein ingredients; and LPI, LPC, MPI, MPC, or any combination thereof in an amount of about 20% to about 80% by dry weight of the protein ingredients.
  • the extrusion conditions include low shear, and a barrel temperature of about 160° F to about 260° F, or about 170° F to about 250° F.
  • extrusion conditions can include a twin screw extruder with 2 reverse or high shear elements.
  • extrusion conditions can include a die pressure of about 550 psi to about 1800 psi, or from about 1000 psi to about 1500 psi.
  • extrusion conditions can include specific mechanical energy (SME) of about 60 W*h/kg to about 140 W*h/kg, or from about 70 W*h/kg to about 125 W*h/kg.
  • extrusion conditions can include a die temperature of about 200° F to about 280° F, or from about 220° F to about 280° F.
  • packaged food products comprising food pieces disclosed herein.
  • a packaged food product can contain food pieces made according to any method provided herein.
  • Figure 1 shows pictures of embodiments (Samples 1-3 from Example 1) that are smooth, even, and spherical in shape, showing successful puffing of a RTE food piece containing 60-80% protein and 20-40% soluble com fiber by dry weight.
  • Figure 2 shows pictures of embodiments (Samples 4-6 from Example 1) that are smooth, even, and spherical in shape, showing successful puffing of a RTE food piece containing 60-80% protein and 20-40% polydextrose by dry weight.
  • Figure 3 shows pictures of embodiments (Samples 7-9 from Example 1) that are smooth, even, and spherical in shape, showing successful puffing of a RTE food piece containing 50-74% protein and 24-50% fiber by dry weight, including up to 50% by dry weight soluble fiber (inulin or soluble corn fiber) and up to 12% by dry weight insoluble fiber (com bran).
  • Figure 4 shows a picture of a corn-based composition with 25% inulin that failed to produce puffs.
  • the present application describes the discovery of high protein compositions containing at least 20% by dry weight fiber, yet little to no net carbohydrate content, that can be puffed into a low-density, high protein, high fiber RTE food piece having a pleasant, crunchy texture resembling traditional grain-based RTE breakfast cereal, and having a pleasant or neutral flavor, even in the absence of flavorants or off-flavor maskers.
  • a food piece provided herein is a high protein, low density, and ready-to-eat food piece that contains at least 20% fiber and up to 50% fiber (e.g., from about 22% to about 40% fiber).
  • the term “high protein” refers to a food piece that includes protein in an amount of at least 40% (e.g., at least 50%, at least 60%, or about 60% up to 80%) by dry weight of the food piece.
  • the term “low density” refers to a food piece that has a bulk density of about 75 to about 160 (e.g., about 90 to about 150, or about 90 to about 140) g/100 cubic inches as a result of direct expansion following extrusion from an extruder die.
  • a low density food piece may also be referred to as “puffed.”
  • RTE ready-to-eat
  • a food piece provided herein is typically also shelf stable at room temperature for at least 3 months (e.g., at least 6 months, or 8 months to 1 year) without significant negative impact on texture, structure, or flavor when stored in appropriate packaging.
  • a food piece provided herein can also be suitably coated, or it can be used in other products, such as dry snacks, snack blends, cold-formed or baked snack bars or clusters.
  • a food piece provided herein includes a base protein blend that includes sodium caseinate (“Na Cas”) combined with a legume protein concentrate (“LPC”), a legume protein isolate (“LPI”), a milk protein concentrate (“MPC”), a milk protein isolate (“MPI”), or Na Cas combined with any combination of LPC, LPI, MPC, and MPI.
  • LPC legume protein concentrate
  • MPC milk protein concentrate
  • MPI milk protein isolate
  • a food piece provided herein has noticeably less pronounced dairy flavor than MPI, MPC, or Na Cas, alone and noticeably less pronounced legume flavor than LPC or LPI alone, resulting in a pleasant, or at least neutral flavor, even in the absence of flavorants or off-flavor maskers. Even if Na Cas is combined with one or both of MPI or MPC, in the absence of any legume protein source, it was discovered that dairy flavor was still reduced relative to any of Na Cas, MPI, or MPC alone.
  • LPC and LPI can be derived from any appropriate legume, such as soybean, pea, chickpea, bean, lentil, or the like.
  • Sodium caseinate is included in a food piece in an amount of about 10% to about 60% (e.g., about 15% to about 55%, or about 25% to about 40%) by dry weight of protein ingredients.
  • Na Cas extruded alone can result in extruder clogging, and including Na Cas in amounts of more than 50% by dry weight of the protein ingredients results in a texture that can be described as “tooth packing,” as well as increase the risk of producing products during extrusion with too much browning or that are burned or scorched.
  • Less than 10% Na Cas by dry weight of protein ingredients results in food pieces that are denser and harder than desired.
  • LPC, LPI, MPC, MPI, or combination thereof is included in a food piece provided herein in an amount of about 20% to about 80% (e.g., about 25% to about 50%, or about 25% to about 40%) by dry weight of protein ingredients.
  • a food piece provided herein can include LPC, LPI, or combination thereof in an amount of about 8% to about 50% (e.g., 20% to about 45%, or about 25% to about 35%) by dry weight of the protein ingredients and a MPC, MPI, or combination thereof in an amount of about 20% to about 50% (e.g., 25% to about 45%, or about 25% to about 35%) by dry weight of the protein ingredients.
  • LPC and LPI can contribute to a stable structure, desirable texture, and neutral or pleasing flavor when combined with Na Cas (with or without MPC and/or MPI), and can advantageously reduce cost of a food piece provided herein.
  • LPC or LPI alone can be extruded, but some LPI and LPC were found to produce a dense, barrel-shaped pellet rather than puffing.
  • increasing amounts of a LPI, especially soy protein isolate (“SPI”) can impact flavor, with around 33% SPI by dry weight of the protein ingredients starting to impact flavor.
  • One or a combination of additional protein ingredients can be included in a food piece provided herein in a total amount of up to 40% by dry weight of the protein ingredients.
  • Calcium caseinate can be included in an amount of up to 30% (e.g., up to about 25%) by dry weight of protein ingredients.
  • additional protein ingredients other than calcium caseinate can be included in a total amount of up to 25% (up to 20%, or up to 18%) by dry weight of protein ingredients. More than 25% total additional protein ingredients (other than calcium caseinate) can cause effects such as reduced puffing, extrusion difficulty, and/or undesirable flavor.
  • Additional optional ingredients can be included in a total amount of up to 15% (e.g., up to 12%, or less than 10%) by dry weight of a food piece.
  • ingredients such as calcium carbonate, oil, bulking agents, gums and/or hydrocolloids, sweeteners, flavorants and/or colorants can be added in minor amounts.
  • calcium carbonate (CaCCh) can be included in an amount of up to 5% (e.g., about 0.1% to about 4%, or about 1%) by dry weight of a food piece. While good product can be made without any CaCCh, CaCCh can contribute to a desired density, amounts of from about 1.5% to about 4% resulting in a larger quantity of smaller bubbles within the food piece to produce pieces that are on the denser end of the preferred range.
  • oil e.g., canola oil, corn oil, olive oil, soy oil, sunflower oil, and the like, or any combination thereof
  • oil in an amount of up to about 5% (e.g., 0.5% to about 5%, or 1% to about 2.5%) by dry weight of a food piece.
  • An oil to be included in a composition can be selected based on, for example, nutritional profile, compatibility with extrusion process and/or equipment, texture and/or mouthfeel imparted to a food piece, and/or price.
  • an oil can contribute to an improved flavor, especially when LPC and/or LPI are included at the higher end of their ranges.
  • oil can increase tenderness and/or reduce glassiness in a food piece.
  • bulking agents such as starches and/or flours can be included to modify texture, add nutritional value, contribute to structure and/or reduce cost; gums and/or hydrocolloids can be included to prevent ovemucleation during puffing, contribute to structure, and/or contribute to a desired texture; a sweetener (e.g., sugar, sugar alcohol, high potency sweetener, or the like) can be included to contribute to flavor/sweetness and/or structure or texture; colorants and/or flavorants to provide a desired appearance or flavor.
  • a sweetener e.g., sugar, sugar alcohol, high potency sweetener, or the like
  • a food piece provided herein can have a total net carbohydrate content of less than 5% (e.g., less than 3%) by dry weight. In some embodiments, a food piece provided herein can contain no net carbohydrates.
  • a food piece provided herein can have a hardness of from about 50 kg to about 150 kg (e.g., about 50 to about 140, or about 50 to about 135) peak positive force, as measured by the Kramer Hardness test.
  • the Kramer Hardness test is performed using a TA-HD Plus texture analyzer (Texture Technologies Corp., Hamilton, MA) fitted with a 250 kg load cell and a 10 blade Kramer Shear Cell. Test speed is set to 2 mm/s, test distance is set to 82 mm (sufficient to pass the blades through the samples and into the bottom slots of the rig), and the test sequence is set to begin with a button trigger.
  • Each sample includeslO g (+/- one food piece or 0.1 g, whichever is smaller) of food pieces that are weighed into the Kramer Shear Cell. Maximum force is recorded using the texture analyzer software, and all measurements are performed at least twice, with an additional replicate being added if the coefficient of variation between the first two replicants is greater than 10%.
  • a food piece can optionally be coated with, e.g., a carbohydrate-based, sugar alcohol-based, or fat-based coating.
  • a coating can contribute to appearance, flavor, sweetness, color, texture, and the like.
  • a coating can contribute other attributes, such as increased bowl life for a RTE cereal.
  • a food piece provided herein can maintain crunchiness in milk for more than 2 minutes (e.g., 2 minutes to about 5 minutes, or about 3 minutes to about 4 minutes), while a coated food piece can maintain crunchiness in milk for a longer period of time (e.g., at least 5 minutes).
  • a method provided herein includes processing a composition described herein under extrusion conditions to produce a food piece.
  • the term “extrusion conditions” refers to subjecting a composition to heat, pressure, and shear in an extruder (e.g., single screw extruder, twin screw extruder, triple screw extruder, ring extruder, or the like).
  • an extruder e.g., single screw extruder, twin screw extruder, triple screw extruder, ring extruder, or the like.
  • a co-rotating, intermeshing, twin screw extruder can be used in a method provided herein.
  • Manufacturers for co-rotating twin screw extruders include, for example, Coperion, Wenger, Clextral, Berstorff, APV, Baker Perkins, Buhler, and Leistritz.
  • a composition is typically made in a continuous fashion by feeding ingredients into an extruder during an extrusion process.
  • dry ingredients can be combined to produce a dry mix prior to being combined with water or other aqueous ingredients and, optionally, oil to produce a composition suitable for extrusion.
  • dry ingredients and a portion of water can be combined in a preconditioner prior to being fed into an extruder.
  • grain-based puffed RTE cereal pieces may be extruded in a twin screw extruder with 4 or more reverse and/or high shear elements (typically 5-7) to contribute shear and mechanical heating.
  • extrusion conditions for grain-based RTE cereals include barrel temperatures that exceed 250° F (e.g., typically more than 280° F).
  • 1-3 reverse elements or high shear elements (e.g., 2 reverse or high shear elements) works well.
  • extrusion conditions can comprise a barrel temperature of about 160° F to about 260° F (e.g., from about 170° F to about 250° F, or from about 180° F to about 245° F).
  • barrel temperature refers to the maximum temperature of a heated barrel of an extruder.
  • extrusion conditions can comprise a die temperature of about 200° F to about 280° F (e.g., from about 220° F to about 280° F, or from about 250° F to about 270° F).
  • die temperature refers to the maximum temperature of a composition inside a die assembly of an extruder.
  • extrusion conditions can comprise a die pressure of about 550 psi to about 1800 psi (e.g., from about 600 psi to about 1500 psi, or about 800 psi to about 1400 psi).
  • die pressure refers to the maximum pressure measured in the die just before the die exit.
  • extrusion conditions can comprise a specific mechanical energy (SME) of about 80 W*h/kg to about 140 w*h/kg (e.g., about 85 to about 125 W*h/kg).
  • SME specific mechanical energy
  • extrusion conditions can comprise a screw speed of about 220 to about 360 (e.g., about 250 to about 340, or about 280 to about 320) rpm.
  • extrusion conditions can comprise a dry feed rate of about 800 to about 1200 (e.g., about 1000) g/minute, with a water feed rate sufficient to achieve the desired moisture content of a composition (e.g., about 8% to about 20%), and optional oil feed rate sufficient to achieve the desired oil content in the food piece (e.g., up to 5% by dry weight).
  • a method provided herein includes forming extruded food pieces from a composition by extruding the composition through a die opening whereby the composition is directly expanded (puffed) upon exiting the die.
  • a die opening can be any appropriate geometry, such as circular opening, a slit, or an irregular opening, and if multiple openings are included in an extruder die assembly, each opening need not have the same geometry.
  • extruded pieces with a spherical shape can be produced using a die that has a relatively long land length (e.g., 0.1 to about 0.5 inches, or about 0.4 inches) and a relatively small circular opening (e.g., less than 0.5 inches in diameter, about 0.1 to about 0.4 inches in diameter, or about 0.1 to about 0.2 inches in diameter).
  • a food piece can be achieved with a smooth, even, and spherical shape, due to good radial expansion from the die.
  • Figure 1 shows embodiments that are particularly smooth, even, and spherical in shape, suggesting little to no inhibition of radial expansion from the die.
  • food pieces can have a sectional expansion index (SEI) of from about 6 to about 10 (e.g., about 7 to about 9, or about 7.5 to about 8.5).
  • SEI is measured by measuring food pieces laterally using a caliper, and is expressed as the ratio of the cross sectional area of the extrudate to the area of the die opening. SEI is obtained from a mean of 25 random samples.
  • extruded food pieces can have average diameter of from about 8 mm to about 20 mm (e.g., from about 10 mm to about 15 mm).
  • the size of a food piece can be adjusted for the desired use of the food piece or to provide a manufacturing advantage.
  • the size of a food piece can be adjusted to provide a desired size for eating as a stand-alone RTE breakfast cereal or snack, or for use as a component in a snack bar or snack mix.
  • the size of a food piece can be adjusted to result in a desired drying time during manufacturing.
  • Piece size can be adjusted using known methods, such as die size and/or die shape selection, rate of extrusion, and/or cutter speed. For example, cutter speed can be reduced to form elongated puffed pieces, such as pieces resembling churros or snack straws or sticks.
  • a food piece can be dried to a moisture content of less than 8% (e.g., about 1% to about 7%, less than 6%, or about 2% to about 4%) to produce dried food pieces. Drying can be performed using any suitable method and equipment, such as a belt dryer. In some embodiments, drying can be performed at a temperature of about 200° F to about 260° F (e.g., about 210° F to about 250° F, or about 220° F to about 240° F).
  • food pieces provided herein can be packaged and sold as a food product without any other components. Such packaged food pieces can be intended to be eaten as a food product alone or in combination with other food products. For example, food pieces can be packaged and sold as a stand-alone snack, alone or as part of a RTE breakfast cereal.
  • a food piece can be adhered with one or more edible components, such as another food piece, nut pieces, fresh or dried fruit pieces, seeds, coconut, grain, and the like, to form a cluster or bar.
  • a food piece and one or more edible components can be adhered to each other using any appropriate method and ingredients (e.g., edible binders and the like).
  • a cluster can be produced using a combination of a food piece and rolled oats adhered using a honey-based binder or slurry.
  • Clusters can be provided as a food product alone or as part of a food product, such as a snack mix, ready to eat cereal, or oatmeal mix.
  • food pieces provided herein can be used for either sweet or savory applications in food.
  • Food pieces disclosed herein can provide a benefit of being a high protein stand-alone food product or provide added protein in combination with other components in food products while also providing an improved texture and flavor over other known high protein pieces.
  • Food pieces were made according to the following procedure. Ingredients by percent weight dry ingredients are in Table 2.
  • the protein ingredient premix included a 1:1:1 combination of sodium caseinate (Na Cas), soy protein isolate (SPI), and milk protein isolate (MPI).
  • the dry ingredients for each variation were mixed in a single batch and fed into a Buhler 42 twin screw extruder fit with a single round 0.159 inch diameter die. Actual temperatures within each barrel varied by up to 10° F from the set point.
  • the dry ingredients for each variation were fed at a rate of 1000 g/min. Moisture content in the dough was adjusted to achieve the desired density.
  • Calcium caseinate was optionally included in some samples at a range of 0.5% to 1% by weight.
  • Sodium caseinate (Na Cas) had a protein content of about 90% by dry weight.
  • Soy protein isolate (SPI) had a protein content of about 90% by dry weight.
  • Milk protein isolate (MPI) had a protein content of about 90% by dry weight and a lactose content of about 1%.
  • Table 2 also provides the density as measured on the dried product. Figures 1-3 show pictures of the samples from Table 2.

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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente divulgation concerne des aliments en morceaux contenant des fibres, prêts à être consommés, à haute teneur en protéines et à faible densité, des compositions comprenant de tels aliments en morceaux, ainsi que des procédés de production de tels aliments en morceaux. Les aliments en morceaux comprennent au moins 40 % et jusqu'à 80 % en poids sec de protéine, les ingrédients protéiques comprenant un mélange de protéines de base qui constitue au moins 60 % en poids des ingrédients protéiques. Le mélange de protéines de base comprend du caséinate de sodium et un ou plusieurs éléments parmi un isolat de protéine de légumineuse, un concentré de protéine de légumineuse, un isolat de protéine de lait ou un concentré de protéine de lait. Les aliments en morceaux comprennent également des fibres en une quantité d'au moins 20 % et jusqu'à 50 % en poids sec, au moins 20 % de la teneur en fibres étant des fibres solubles.
EP24711657.7A 2023-02-14 2024-02-01 Morceaux alimentaires à haute teneur en protéines soufflés extrudés avec une fibre et procédés de fabrication Pending EP4665156A1 (fr)

Applications Claiming Priority (2)

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US202363445429P 2023-02-14 2023-02-14
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WO2025160517A1 (fr) * 2024-01-26 2025-07-31 General Mills, Inc. Morceaux d'aliment à base de céréales, à haute teneur en protéines, soufflés et extrudés et leurs procédés de production
US20250241337A1 (en) * 2024-01-26 2025-07-31 General Mills, Inc. Extruded High Protein and High Fiber Food Pieces and Methods of Making

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US3794731A (en) * 1972-04-21 1974-02-26 Gen Mills Inc Protein fiber fabrication process
US7803413B2 (en) * 2005-10-31 2010-09-28 General Mills Ip Holdings Ii, Llc. Encapsulation of readily oxidizable components
US20160205985A1 (en) * 2015-01-19 2016-07-21 General Mills, Inc. Extruded protein product and methods of making
US11166477B2 (en) * 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same

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AU2024222008A1 (en) 2025-07-10
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