Food protein gel matrix gluten analog

Patent metadata

Field	Value
Publication number	US-11229213-B2
Application number	US-201515735668-A
Country	US
Kind code	B2
Filing date	Jun 18, 2015
Priority date	Jun 18, 2015
Publication date	Jan 25, 2022
Grant date	Jan 25, 2022

Abstract

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

First claim

The following is claimed:

1. A viscoelastic composition comprising:
an edible continuous phase composition including
at least one edible hydrated hydrocolloid gel; and
cross-linked protein dispersed within the hydrated hydrocolloid gel, wherein the cross linked protein is selected from the group consisting of sodium casein, whey protein isolate and combinations thereof.

2. The viscoelastic composition of claim 1 wherein the hydrated hydrocolloid gel comprises xanthan gum.

3. The viscoelastic composition of claim 1 wherein the hydrated hydrocolloid gel has a viscosity which is from about 20,000 centipoise (cP) to about 100,000 cP at 30° C.

4. The viscoelastic composition of claim 1 wherein yield stress point of the edible continuous phase composition increases approximately linearly over the cross-linked protein concentration.

5. The viscoelastic composition of claim 1 wherein the hydrocolloid gel is thermoreversible.

6. The viscoelastic composition of claim 1 wherein the cross-linked protein is an enzymatically cross-linked protein.

7. The viscoelastic composition of claim 1 wherein the cross-linked protein is present in an amount of less than 25% by weight of the edible continuous phase composition.

8. The viscoelastic composition of claim 1 wherein the cross-linked protein is present in an amount of less than 10% by weight of the edible continuous phase composition.

9. The viscoelastic composition of claim 1 wherein the cross-linked protein includes an intramolecular crosslink between at least two molecules or groups on a single protein and/or an intermolecular crosslink between at least two molecules or groups on two different proteins.

10. A viscoelastic composition comprising:
an edible continuous phase composition including
at least one edible hydrated hydrocolloid gel, wherein the hydrated hydrocolloid gel comprises konjac gum; and
cross-linked protein dispersed within the hydrated hydrocolloid gel.

11. The viscoelastic composition of claim 10 wherein the edible continuous phase composition is a gel matrix and the viscoelastic composition further comprises:
at least one gluten-free flour source;
a starch; and
leavener.

12. The viscoelastic composition of claim 11 wherein the at least one gluten-free flour source is uniformly dispersed within the gel matrix.

13. The viscoelastic composition of claim 11 wherein the composition is a laminated dough comprising:
a gluten-free dough layer comprising the at least one gluten-free flour source, the starch and the leavener; and
a gel matrix layer comprising the gel matrix positioned on the gluten-free dough layer.

14. The viscoelastic composition of claim 13 wherein the gluten-free dough layer includes at least one lipid selected from the group consisting of oil, shortening, fat, butter and combinations thereof.

15. The viscoelastic composition of claim 13 and further comprising a lipid-containing layer positioned between the gluten-free dough layer and the gel matrix layer.

16. The viscoelastic composition of claim 11 wherein the cross-linked protein is selected from the group consisting of sodium casein, whey protein isolate and combinations thereof.

17. The viscoelastic composition of claim 10 , wherein the hydrated hydrocolloid gel has a viscosity from about 20,000 centipoise (cP) to about 100,000 cP at 30° C.

18. A method of making a viscoelastic composition comprising: making an edible continuous phase composition, wherein making an edible continuous phase composition includes forming at least one edible hydrated hydrocolloid gel by combining a hydrocolloid and water;
dispersing protein into the hydrated hydrocolloid gel; and
cross-linking the dispersed protein within the hydrated hydrocolloid gel, wherein the method further comprises at least one of:
the hydrated hydrocolloid gel comprises konjac gum; and
the cross linked protein is selected from the group consisting of sodium casein, whey protein isolate and combinations thereof.

19. The method of claim 18 , wherein forming at least one edible hydrate hydrocolloid gel includes adding cross-linking enzyme to the water.

20. The method of claim 19 wherein forming at least one edible hydrate hydrocolloid gel includes adding transglutaminase to the water.

21. The method of claim 18 , wherein cross-linking the dispersed protein comprises enzymatically cross-linking the dispersed protein within the hydrated hydrocolloid gel.

Assignees

• Gen Mills Inc

Inventors

• Domingues David J
• Galuska Peter J

Classifications

• A21D13/047

  from cereals other than rye or wheat, e.g. rice · CPC title

• A23V2002/00

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

• A21D2/263

  from dairy products · CPC title

• A21D10/025

  Packaged doughs (packaging bakery products B65B, B65D) · CPC title

• A21D2/183 Primary

  Natural gums · CPC title