Protein products and methods for making the same

Patent metadata

Field	Value
Publication number	US-11533927-B2
Application number	US-201716085391-A
Country	US
Kind code	B2
Filing date	Mar 13, 2017
Priority date	Mar 14, 2016
Publication date	Dec 27, 2022
Grant date	Dec 27, 2022

Abstract

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 μm.

First claim

The invention claimed is:

1. A protein product comprising: a mixture of water and particulate matter comprising protein, wherein the particulate matter comprising protein is derived from nuts, the mixture comprising: medium chain aldehydes and pyrazines, wherein a ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, is greater than or equal to 0.5 and less than or equal to 20; from about 1.0 wt. % to about 5.0 wt. % total protein by weight of the mixture; from about 40 wt. % to about 98 wt. % water by weight of the mixture; less than or equal to about 4.0 wt. % oil and fat by weight of the mixture; and greater than or equal to about 0 wt. % to less than or equal to about 10 wt. % sweetener, wherein the particulate matter has an average particle size less than or equal to about 50 pm.

2. The protein product of claim 1 , wherein the nuts are at least one of tree nuts and peanuts.

3. The protein product of claim 1 , wherein the average particle size of the particulate matter comprising protein is less than or equal to about 45 μm.

4. The protein product of claim 1 , wherein the ratio of the total concentration of medium chain aldehydes in the mixture to the total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, is greater than or equal to 0.75 and less than or equal to 10.

5. The protein product of claim 1 , wherein the ratio of the total concentration of medium chain aldehydes in the mixture to the total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, is greater than or equal to 1 and less than or equal to 5.

6. The protein product of claim 1 , wherein the mixture comprises from about 2.0 wt. % to about 4 wt. % total protein by weight of the mixture.

7. The protein product of claim 1 , wherein the mixture comprises from about 70 wt. % to about 85 wt. % water by weight of the mixture.

8. The protein product of claim 1 , wherein the mixture comprises greater than or equal to about 0.5 wt. % oil and fat by weight of the mixture.

9. The protein product of claim 1 , wherein the mixture has a viscosity greater than or equal to about 15 cP and less than or equal to about 250 cP.

10. The protein product of claim 1 , wherein the particulate matter comprising protein is derived from peanuts and has an average aggregate size of greater than or equal to 4 microns.

11. A protein product comprising: a mixture of water and particulate matter comprising protein, wherein the particulate matter comprising protein is derived from nuts, the mixture comprising: medium chain aldehydes and pyrazines, wherein a ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, is greater than or equal to 0.5 and less than or equal to 45; from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture; from about 40 wt. % to about 98 wt. % water by weight of the mixture; and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture, wherein the particulate matter comprising protein has an average particle size less than or equal to about 50 pm, the particulate matter comprising protein is processed under a heat load greater than or equal to about 20 and less than or equal to about 125.

12. The protein product of claim 11 , wherein the particulate matter comprising protein is processed under a heat load greater than or equal to about 35 and less than or equal to about 50.

13. The protein product of claim 11 , wherein the particulate matter comprising protein is derived from peanuts processed at a processing temperature greater than or equal to about 238° F. and less than or equal to about 310° F. for a processing time greater than or equal to about 10 minutes and less than or equal to about 120 minutes.

14. The protein product of claim 11 , wherein the particulate matter comprising protein is derived from peanuts processed at a processing temperature greater than or equal to about 280° F. and less than or equal to about 310° F. for a processing time greater than or equal to about 15 minutes and less than or equal to about 35 minutes.

15. The protein product of claim 11 , wherein the mixture comprises from about 0.5 wt. % to about 6 wt. % total protein by weight of the mixture.

16. The protein product of claim 11 , wherein the mixture comprises from about 70 wt. % to about 85 wt. % water by weight of the mixture.

17. The protein product of claim 11 , wherein the particulate matter comprises protein aggregates having an average aggregate size of less than or equal to 144 microns.

18. The protein product of claim 11 , wherein the mixture has a viscosity greater than or equal to about 15 cP and less than or equal to about 250 cP.

19. A method of making a protein product, the method comprising:
processing nuts at a heat load greater than or equal to about 20 and less than or equal to about 125;
grinding the nuts thereby forming a protein paste;
blending the protein paste with water thereby forming a mixture having a total protein content from about 0.5 wt. % to about 8.0 wt. % by weight of the mixture;
reducing an oil and fat content of the mixture to less than or equal to about 4.0 wt. % by weight of the mixture; and
sterilizing the mixture with an indirect sterilization process whereby, after sterilization, the mixture comprises protein aggregates having an average aggregate size greater than or equal to 4 microns.

20. The method of claim 19 , wherein, after sterilization, the mixture comprises protein aggregates having an average aggregate size less than or equal to 144 microns.

21. The method of claim 19 , wherein the nuts are processed at a processing temperature greater than or equal to about 238° F. and less than or equal to about 310° F. for a processing time greater than or equal to about 10 minutes and less than or equal to about 120 minutes.

22. The method of claim 19 , wherein the nuts are processed at a processing temperature greater than or equal to about 280° F. and less than or equal to about 310° F. for a processing time greater than or equal to about 15 minutes and less than or equal to about 35 minutes.

23. The method of claim 19 , wherein, after processing, the nuts have a moisture content greater than or equal to 1 wt. % and less than or equal to about 4 wt. % by weight of the mixture.

24. The method of claim 19 , wherein the heat load is greater than or equal to 35 and less than or equal to 50.

25. The method of claim 19 , wherein the protein paste comprises particulate matter comprising protein with an average particle size less than or equal to about 50 μm.

26. The method of claim 19 , wherein the protein paste is blended with water in a ratio from about 1:5 to about 1:7.

27. The method of claim 19 , wherein, after reducing, an oil and fat content of the mixture is greater than about 0.5 wt. % by weight of the mixture.

28. The method of claim 19 , wherein the oil and fat content of the mixture is reduced by heating the mixture in a separator at a temperature from about 50° C. to about 90° C.

29. The method of claim 19 , further comprising homogenizing the mixture under pressure at elevated te

Assignees

• Kraft Foods Group Brands Llc

Inventors

• Dierbach Lisa A
• Gregg-Albers Julia L
• High Ryan M
• Kimmel Jennifer L
• Laudano Ray
• Ortiz Inmaculada Andujar
• Wang Yan

Classifications

• A23J3/14

  Vegetable proteins · CPC title

• A23L11/60

  Drinks from legumes, e.g. lupine drinks · CPC title

• A23L33/10

  using additives (addition of substantially indigestible substances A23L33/21) · CPC title

• A23L25/30

  Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products (A23L25/10 and A23L25/40 take precedence) · CPC title

• A23L2/66

  Proteins · CPC title