Texturized dairy proteins as carbohydrate substitute in carbohyhdrate-rich food articles

Patent metadata

Field	Value
Publication number	US-10638776-B2
Application number	US-201715815084-A
Country	US
Kind code	B2
Filing date	Nov 16, 2017
Priority date	Dec 18, 2015
Publication date	May 5, 2020
Grant date	May 5, 2020

Abstract

A use of texturized dairy proteins is suggested, obtainable or obtained by providing
(a) a mixture, containing or consisting of
(a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight,
(b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate,

as a substitute for carbohydrates and as a source of protein in foods.

First claim

The invention claimed is:

1. A pasta or bread product comprising texturized dairy protein, obtained by providing
(a) a mixture, consisting of
(a1) about 25 to about 75% by weight dairy proteins, and
(a2) about 75 to about 25% by weight of a fibre material and/or plant protein, with the proviso that the quantities of (a1) and (a2) add up to 100% by weight,

(b) extruding the mixture in the presence of water or whey wherein the proteins are extruded while applying a non-linear temperature gradient starting at a temperature of about 20 to 40° C. at the inlet via a peak temperature of about 160 to 200° C. in the centre, and a decline to about 100 to 140° C. at the outlet of the extruder and a pressure in the range of 1 to about 200 bar, and
(c) subsequently expanding the extrudate.

2. The pasta or bread product of claim 1 , wherein
component (a1) is represented by dairy proteins, whey proteins and/or casein or caseinates.

3. The pasta or bread product of claim 1 , wherein component (a2) is represented by plant-based proteins and/or plant fibres.

4. The pasta or bread product of claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) fibres or plant proteins are extruded in the presence of about 10 to about 50% by weight water and/or whey based on the total quantity of components (a1+a2) and water or whey.

5. The pasta or bread product of claim 1 , wherein casein and/or caseinates are used as component (a1).

6. The pasta or bread product of claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) fibres or plant proteins are extruded in the presence of about 50 to about 75% by weight water and/or whey based on the total quantity of components (a1+a2) and water and/or whey.

7. The pasta or bread product of claim 6 , wherein whey proteins are used as component (a1).

8. The pasta or bread product of claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) fibres or plant proteins are extruded while applying a pressure gradient, leading from about 1 bar to about 5 to 200 bar.

9. The pasta or bread product of claim 1 , wherein the texturized dairy protein is expanded in one step to atmospheric pressure after exiting the extruder, and converted into a chunky shape.

10. The pasta or bread product of claim 1 , wherein the texturized dairy protein is expanded in a cooling bath after exiting the extruder.

11. The pasta or bread product of claim 1 , wherein the texturized dairy protein is passed into a cooling channel under pressure after exiting the extruder, and unloaded at normal pressure.

12. The pasta or bread product of claim 1 , wherein the texturized dairy protein after cooling and expanding is either
(a) converted into a chunky shape, are deep-frozen and subsequently thawed again, or
(b) converted into a chunky shape and subsequently boiled in stock.

13. The pasta or bread product of claim 1 , wherein the texturized dairy protein is used in quantities of 1 to 99% by weight, based on the pasta or bread product.

14. A pasta or bread product consisting of texturized dairy protein, obtained by providing
(a) a mixture, consisting of
(a1) about 25 to about 75% by weight dairy proteins, and
(a2) about 75 to about 25% by weight of a fibre material and/or plant protein, with the proviso that the quantities of (a1) and (a2) add up to 100% by weight,

(b) extruding the mixture in the presence of water or whey wherein the proteins are extruded while applying a non-linear temperature gradient starting at a temperature of about 20 to 40° C. at the inlet via a peak temperature of about 160 to 200° C. in the centre, and a decline to about 100 to 140° C. at the outlet of the extruder and a pressure in the range of 1 to about 200 bar, and
(c) subsequently expanding the extrudate.

Assignees

• Dmk Deutsches Milchkontor Gmbh

Inventors

• Dieker Veronika
• Buchholz Anne
• Zink Ralf

Classifications

• A23J3/16

  from soybean · CPC title

• A23J3/265

  Texturising casein using extrusion or expansion · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23J3/10

  Casein (drying casein A23J1/22) · CPC title

• A23L11/05

  Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65) · CPC title