CN101291589A - Isolated soy protein having high molecular weight protein fractions and low molecular weight protein fractions - Google Patents

Abstract

Separated soyabean protein of high protein food bars having improved functionality are disclosed. Specifically, the separated soyabean protein comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The separated soyabean protein have an improved texture and extended shelf-life as compared to conventional high protein food bars.

Description

The soybean protein that separates with high-molecular-weight protein fraction and LMWP fraction

The disclosure background

Present disclosure relates in general to high protein diet bar that comprises the albumen material and the method for producing such high protein diet bar.More specifically, in one embodiment, present disclosure relates to the high protein diet bar that comprises the albumen material, and described albumen material comprises the soybean protein that separates with high-molecular-weight protein fraction and LMWP fraction.In another embodiment, described albumen material comprises the combination of the soybean protein and the lactoprotein of separation.In another embodiment, described albumen material comprises the admixture of the common processing of the soybean protein of separation and lactoprotein, and the admixture of wherein said common processing has high-molecular-weight protein fraction and LMWP fraction.The various combinations of these albumen materials provide the high protein diet bar of quality with improvement and increased shelf-life limit separately.

May there be negative interaction in the nearest specific food that studies show that, this consumer is become day by day pay close attention to health more, and monitor their food intake.As a result, increased popularity is used the key component of high protein diet bar as health diet.These diet have concentrated on principal focal point higher protein level are provided, reduced on the level of carbohydrate simultaneously.Up to now, confirmed that the high protein diet bar is to be difficult to gratifyingly relatively, and can not satisfy the purpose that albumen is provided and excessive carbohydrate is not provided usually, this is owing to the requirement of production technology.

Because their high protein content and low oligosaccharides/carbohydrate content, soy protein products are in the most frequently used protein ingredient of high protein diet bar some.Particularly, soy protein products provides " fully " protein specificity.People's nutrition all amino acid essential, that must provide in diet are provided soybean, because they can not be synthesized by human body.

Except their high protein/low carbohydrate content, soybean protein does not contain uses cholesterol.Recent decades, nutrient research shows, comprises the serum cholesterol level that in fact soybean protein reduces people on the line in diet.In addition, cholesterol levels is high more, and this is effective more aspect horizontal reducing for soybean protein.

The suitable soybean protein material that is used for food bars comprises soybean sheet (soy flake), soy meal (soy flour), big bean dregs (soy grit), soyabeen grists (soy meal), soybean protein concentrate, the soybean protein of separation and their mixture.The main distinction between these soybean protein materials is the refining degree with respect to whole soybeans.

The soybean sheet is usually by producing soybean shelling, degreasing and grinding, and contains on dry-basis the soybean protein less than about 65% (by weight) usually.The soybean sheet also contains intrinsic fat in soluble-carbohydrate, insoluble carbohydrate such as fibre and soya and the soybean.The soybean sheet can be by for example coming degreasing with hexane-extracted.Soy meal, big bean dregs and soyabeen grists are to come from the production of soybean sheet by in grinding and disintegrating apparatus such as hammer-mill or air jet mill sheet being crushed to required granularity.Material crushed is usually heat-treated or is steamed with damp and hot with xeothermic, with the sheet of " baking " grinding, and makes anti-nutrition component such as Bowman-Birk and the Kunitz trypsin inhibitor inactivation that exists in the soybean.The sheet of avoiding in the presence of quite a large amount of water heat treatment to grind preventing the soybean protein sex change in the material, and is avoided occurring in and is added water in the soybean material and the involved cost that dewaters.The particle mean size that the grinding of gained, heat treated material depend on material is soy meal, big bean dregs or soyabeen grists.The granularity of soy meal is usually less than about 150 μ m.The granularity of big bean dregs is generally about 150 to about 1000 μ m.The granularity of soyabeen grists is usually greater than about 1000 μ m.

The soybean protein concentrate contains on dry-basis about 65% (by weight) usually to the soybean protein less than about 90% (by weight), and main non-protein ingredient is a fiber.The soybean protein concentrate normally by the soybean sheet with alcohol solution or acidic aqueous solution washing degreasing, is made from the soybean sheet of degreasing to remove soluble-carbohydrate from albumen and fiber.

Soy protein isolate (being also referred to as the soybean protein of separation) is more highly refined soybean protein material, is processed to contain on dry-basis at least about the soybean protein of 90% (by weight) and a little or does not have soluble-carbohydrate or fiber.The soybean protein that separates is normally by making with alkaline aqueous extractant extraction soybean protein and water soluble carbohydrates from the soybean sheet of degreasing or soy meal.Water extract, be separated with the material that is insoluble to extract (mainly being fiber) together with soluble protein and soluble-carbohydrate.Usually use the acid treatment extract then, be adjusted to the isoelectric point of albumen with pH, from extract so that albumen is precipitated out with extract.The albumen of precipitation is separated from the extract that keeps soluble-carbohydrate, behind optional pH regulating step, carried out drying.

Except top all advantages, the protein level that increases food as everyone knows causes the loss of the required product quality that the consumer expects usually.Especially true for the high protein diet bar.The loss of desired texture cause usually the consumer with this product (for example high protein diet bar) be described as hard with as brick.The routine that solves the quality problem attempts only having hidden not to one's liking texture characteristic, rather than improves quality.The solution of attempting comprises to product wraps up higher fatty acid material.Unfortunately, these " repairings " only are temporary transient because sting for the first time or product breakage after in the short time, it is obvious that the true character of product quality just can become.Although those skilled in the art will know that the loss of quality quality, but still very do not understand the complexity interaction that produces the difference quality.

Except the challenge relevant with improving quality, compare with the food bars of Geng Duo carbohydrate with containing still less albumen, in food bars, comprise high-caliber albumen and also the pot-life of food bars is had a negative impact.After only placing short time period on the storage rack, the high protein diet bar will become hard and as brick usually.

Equally, need to be used for the soybean protein of the separation of high protein diet bar in industry, described food bars provides the albumen of high concentration and the carbohydrate of low concentration.In addition, if the soybean protein that separates can provide the quality with improvement and have the increased shelf-life limit high protein diet bar of (wherein it keeps the quality of its improvement in the time period that prolongs), then be favourable.

Summary of the invention

Present disclosure relates to the soybean protein of the separation that is used to produce the high protein diet bar.The soybean protein of described separation can use separately, or combined with one or more lactoproteins, contains the albumen food bars with routine and compares quality with improvement and the high protein diet bar of pot-life to be used to produce.Particularly, in one embodiment, present disclosure provides the soybean protein of the separation that is used for the high protein diet bar, and the soybean protein of wherein said separation has high-molecular-weight protein fraction and LMWP fraction.Use the high protein diet bar of the soybean protein production that separates to have soft, crisp quality.In addition, present disclosure provides the method for producing the soybean protein that separates.

Equally, present disclosure relates to the soybean protein of separation, it comprises the albumen of at least 90% (by dried separator weight), carbohydrate less than about 0.5% (by dried separator weight), the ash content of about 3.5% (by dried separator weight) to the fat of about 6.0% (by dried separator weight) and about 3.5% (by dried separator weight) to about 7.0% (by dried separator weight).The soybean protein of described separation has about 30% to about 45% soluble solids index, and has the degree of hydrolysis of about 40STNBS to about 55STNBS.

Present disclosure also relates to the method for producing the soybean protein that separates with high-molecular-weight protein fraction and LMWP fraction, and this method comprises: with the soybean sheet extraction soybean protein of aqueous solution from degreasing; Make the soybean protein contact acid of extraction, to form the soybean protein grumeleuse of precipitation; Make the soybean protein grumeleuse contact water of precipitation, to form soybean protein grumeleuse slurry; Make this soybean protein grumeleuse slurry contact alkaline aqueous solution, to form the soybean protein grumeleuse slurry of neutralization; With the soybean protein grumeleuse slurry of neutralization be heated to about 50 ℃ to about 60 ℃ temperature; Handle the soybean protein grumeleuse slurry of the neutralization of heating with enzyme; The soybean protein grumeleuse slurry that enzyme was handled be heated to about 125 ℃ to about 160 ℃ temperature, continue about 5 seconds to about 30 second time periods; Starch with the soybean protein grumeleuse that the enzyme of dry heat was handled, to form the soybean protein that separates.

Partly manifest and partly pointed out the further feature and the advantage of present disclosure hereinafter.

Description of Preferred Embodiments

The method that present disclosure relates in general to the high protein diet bar and produces the high protein diet bar." high protein diet bar " used herein is meant the food bars that has at least about 25% (by food bars weight) albumen material.In one embodiment, described high protein diet bar provides high-caliber albumen, and low-level carbohydrate is provided simultaneously.Astoundingly, have been found that the soybean protein and/or the lactoprotein that use particular separation, can produce the high protein/low-carb food bars of improvement.Contain the albumen food bars with routine and compare, described high protein diet bar has the quality and the increased shelf-life limit of improvement.

In one embodiment, described high protein diet bar comprises the carbohydrate materials of about 35% (by food bars gross weight) to the albumen material of about 55% (by the food bars gross weight) and about 35% (by food bars gross weight) to about 50% (by the food bars gross weight).Described albumen material comprises the soybean protein and the lactoprotein of separation.Suitably, described albumen material comprises the lactoprotein of about 10% (by albumen material gross weight) to the soybean protein of the separation of about 90% (by albumen material gross weight) and about 10% (by albumen material gross weight) to about 90% (by albumen material gross weight).More suitably, described albumen material comprises the lactoprotein of about 33% (by albumen material gross weight) to the soybean protein of the separation of about 75% (by albumen material gross weight) and about 25% (by albumen material gross weight) to about 67% (by albumen material gross weight), and even more suitably, the lactoprotein of the soybean protein of the separation of about 50% (by albumen material gross weight) and about 50% (by albumen material gross weight).

In another embodiment, described high protein diet bar comprises the carbohydrate materials of about 25% (by food bars gross weight) to the albumen material of about 50% (by the food bars gross weight) and about 40% (by food bars gross weight) to about 55% (by the food bars gross weight).Similar with above-mentioned embodiment, described albumen material comprises the soybean protein and the lactoprotein of separation.Suitably, described albumen material comprises the lactoprotein of about 10% (by albumen material gross weight) to the soybean protein of the separation of about 90% (by albumen material gross weight) and about 10% (by albumen material gross weight) to about 90% (by albumen material gross weight).More suitably, described albumen material comprises the lactoprotein of about 33% (by albumen material gross weight) to the soybean protein of the separation of about 75% (by albumen material gross weight) and about 25% (by albumen material gross weight) to about 67% (by albumen material gross weight), and even more suitably, the lactoprotein of the soybean protein of the separation of about 50% (by albumen material gross weight) and about 50% (by albumen material gross weight).

In another embodiment, described high protein diet bar comprises the carbohydrate materials of about 25% (by food bars gross weight) to the albumen material of about 50% (by the food bars gross weight) and about 40% (by food bars gross weight) to about 55% (by the food bars gross weight).In this embodiment, described albumen material comprises the soybean protein of the separation of about 100% (by albumen material gross weight).

In another embodiment, described high protein diet bar comprises the carbohydrate materials of about 25% (by food bars gross weight) to the albumen material of about 50% (by the food bars gross weight) and about 40% (by food bars gross weight) to about 55% (by the food bars gross weight).The albumen material of this embodiment comprises the soybean protein/lactoprotein admixture of the common processing of about 100% (by albumen material gross weight).

In another embodiment, described high protein diet bar comprises the carbohydrate materials of about 35% (by food bars gross weight) to the albumen material of about 55% (by the food bars gross weight) and about 35% (by food bars gross weight) to about 50% (by the food bars gross weight).In this embodiment, described albumen material comprises the soybean protein/lactoprotein admixture of the common processing of about 100% (by albumen material gross weight).

Be used for the preparation of soybean protein of the separation of food bars

Those skilled in the art can prepare the soybean protein of the separation in the albumen material that is suitable in the high protein diet bar as herein described based on content disclosed herein.In addition, discuss in more detail as following, the soybean protein of many separation that can commercial obtain can be used for food bars as herein described.

In one embodiment, the albumen material of high protein diet bar comprises a kind of soybean protein that separates that makes up with lactoprotein.In another embodiment, the albumen material of high protein diet bar comprises the first kind of soybean protein that separates and second kind of soybean protein that separates with lactoprotein combination.In the embodiment of the soybean protein that comprises first kind of separation and second kind of soybean protein that separates, the soybean protein of first kind of separation is present in the albumen material with following weight ratio with second kind of soybean protein that separates: the soybean protein of first kind of separation is about 1.5: 1 to about 1: 1.5 with the weight ratio of second kind of soybean protein that separates, more suitably about 1: 1.

In another embodiment, the albumen material of high protein diet bar comprises a kind of soybean protein of separation, and the latter has high-molecular-weight protein fraction and LMWP fraction.In another embodiment, the albumen material of high protein diet bar comprises a kind of soybean protein that separates with high-molecular-weight protein fraction and LMWP fraction that makes up with lactoprotein.As used herein, when the soybean protein that separates had " high-molecular-weight protein fraction ", the soybean protein of separation had molecular weight greater than about 30,000 daltonian protein fractions.When the soybean protein that separates had " LMWP fraction ", the soybean protein of separation had molecular weight less than about 10,000 daltonian protein fractions.

In another embodiment, the albumen material of high protein diet bar comprises the soybean protein/lactoprotein admixture of the common processing of the soybean protein of separation and lactoprotein.Soybean protein/lactoprotein the admixture of common processing has high-molecular-weight protein fraction and LMWP fraction.As used herein, when the soybean protein/lactoprotein admixture of the common processing of soybean protein that separates and lactoprotein has " high-molecular-weight protein fraction ", the soybean protein of described common processing/lactoprotein admixture has molecular weight greater than about 25,000 daltonian protein fractions.When the soybean protein/lactoprotein admixture of the common processing of soybean protein that separates and lactoprotein had " LMWP fraction ", the soybean protein of described common processing/lactoprotein admixture had molecular weight less than about 7,000 daltonian protein fractions.

The appropriate method that is used to produce the soybean protein of the separation that is used for high protein diet bar described herein comprises, precipitation soybean protein grumeleuse, dilute with water soybean protein grumeleuse, to form the soybean protein slurry, regulate the pH of soybean protein slurry, with heating and dry soybean protein slurry, to form the soybean protein of dry separation.More specifically, produce the method for soybean protein grumeleuse of precipitation by from whole soybeans production white tablets.Usually, the conventional method from whole soybeans production white tablets comprises: 1) whole soybeans is shelled; 2) soybean of shelling is in blocks; 3) with solvent hexane for example, extract soybean oil from soybean in blocks; With 4) under the situation that does not have high temperature heating or baking, make the soybean desolventizing of degreasing, to generate white tablets.Also can randomly grind white tablets, to produce soy meal.For the purpose of present disclosure, predict term " white tablets " and comprise soy meal, because soy meal is the white tablets of only grinding.Also predict, the whole soybeans of using in the method for present disclosure can be the commercial soybean of standard, with the soybean of some mode genetic modifications (GM), or the soybean of the retention performance of non-GM.

By the white tablets that above-mentioned steps is produced from soybean, be used as the raw material of the soybean protein grumeleuse forming process of precipitation.By they are dispersed in the liquid, extract soybean protein from white tablets.In an embodiment of present disclosure, be dispersed in pH about 6.4 to about 7.5 water by making them, extract soybean protein from white tablets.Preferably, be dispersed in pH about 6.4 to about 6.8 water, extract soybean protein from white tablets by making them; More preferably, water is at pH about 6.7.In the alternate embodiment of present disclosure, be dispersed in pH about 9.5 to about 10.0 alkaline solution by making them, extract soybean protein from white tablets.Preferably, be dispersed in pH about 9.6 to about 9.8 alkaline solution, extract soybean protein from white tablets by making them; More preferably, alkaline solution is at pH about 9.7.Preferably, described alkaline solution comprises and is selected from following basic matterial: NaOH, calcium hydroxide and their mixture.By filtering and/or by centrifugal soybean protein extract with from undesirable insoluble material decant soluble soy protein extract, will be present in the liquid the soluble soy protein extract preferably with insoluble material for example fibre and soya separate with cellulose.

Then suitable acid is added the soluble soy protein extract,,, thereby form the soybean protein grumeleuse mixture that precipitates with the precipitation soybean protein to regulate pH near soy protein isoelectric point.Preferably, the pH with the soluble soy protein extract is adjusted to pH about 4.0 to about 5.0; More preferably pH about 4.4 to about 4.6.Preferably, with hydrochloric acid, citric acid, phosphoric acid or their mixture, regulate pH.The soybean protein grumeleuse mixture of centrifugation then, supernatant decanted liquid, and abandon.Remaining material is the soybean protein grumeleuse of precipitation.

Said extracted, suspension and settling step can randomly repeat one or many, further to remove impurity, for example carbohydrate and fat from the soybean protein grumeleuse of precipitation.Other suitable extracting method that is used to form the soybean protein grumeleuse that is used for present disclosure is well-known, and is disclosed in, for example, license to the U.S. Patent number 6,313,273 (November 6 calendar year 2001) of Thomas etc. and license to 6 of Porter etc., 830,773 (on December 14th, 2004).

After producing the soybean protein grumeleuse of precipitation, the soybean protein grumeleuse of dilute with water precipitation is to form soybean protein grumeleuse slurry.Preferably, the soybean protein grumeleuse of dilute with water precipitation is the about 12% soybean protein grumeleuse slurry to about 20% solid to produce by weight.More preferably, soybean protein grumeleuse slurry is about 14% to about 18% solid, by weight.Most preferably, soybean protein grumeleuse slurry is about 15% to about 17% solid, by weight.

In an embodiment of present disclosure, the soybean protein of separation that is called the soybean protein (ISP) 1 of separation in this article can be as the soybean protein of the separation in the high protein diet bar.In order to produce ISP 1, at first, above-mentioned soybean protein grumeleuse slurry is neutralized to pH about 7.2 to about 7.6 with alkaline aqueous solution or the alkaline earth aqueous solution, preferred sodium hydroxide solution or potassium hydroxide solution.The soybean protein grumeleuse of optional heat neutralization then.

Heat treatment plays a part sterilization of soybean protein product or pasteurization, to reduce bacterial growth.A kind of appropriate method that is used to add the soybean protein grumeleuse of thermo-neutrality is by jet cooking (jetcooking)." jet cooking " used herein be meant, by steam under pressure being sprayed in the grumeleuse material, in the method for the temperature heating soybean protein grumeleuse material that surpasses environment temperature that raises.In one embodiment, in the jet cooking device head tank that the soybean protein grumeleuse importing of neutralization is suitable, wherein the soybean protein grumeleuse with neutralization remains in the suspension, and uses conventional mixer to mix.Soybean protein grumeleuse slurry with neutralization is directed to the pump from head tank then, and it forces the soybean protein grumeleuse slurry of neutralization to pass reactor tube.When the soybean protein grumeleuse slurry of neutralization enters reactor tube, suitably under the pressure vapor injection is being gone into the soybean protein grumeleuse slurry of neutralization, thereby heating grumeleuse immediately to required temperature.By regulating the pressure of the steam of injecting, the control temperature.Suitably, temperature is about 75 ℃ to about 160 ℃, more preferably from about 100 ℃ to about 155 ℃.In soybean protein grumeleuse one period processing time of slurry of high-temperature process neutralization, this time starches the flow velocity that passes pipe by the soybean protein grumeleuse of neutralization and controls.Suitably, the processing time is about 5 to about 15 seconds time period, and more suitably, about 7 to about 12 seconds time period, even more suitably, about 9 seconds.

Then, can be in any conventional mode known in the art, the soybean protein grumeleuse slurry of the neutralization of cooling heating.A kind of appropriate method of soybean protein grumeleuse of the neutralization that is used to cool off heating is by flash distillation.In one embodiment, by hot grumeleuse is imported internal temperature be about 50 ℃ to about 60 ℃ chamber that vacuumizes, this is reduced to the pressure of about 57mmHg to about 73mmHg with the pressure around the soybean protein grumeleuse slurry of neutralization immediately, the soybean protein grumeleuse slurry of the neutralization of flash distillation heating.In addition, this flash distillation with the temperature of the soybean protein grumeleuse slurry of neutralization be reduced to about 50 ℃ to about 60 ℃ temperature.

Then, with the enzyme of the soybean protein in the soybean protein grumeleuse slurry of the neutralization of effective hydrolysis cooling, handle the soybean protein grumeleuse slurry of the neutralization of cooling.By hydrolase polypeptide, the long-chain peptide of the soybean protein material of the soybean protein grumeleuse slurry that destruction pH-regulates.By TNB (STNBS) method of this paper simplification described below, measure degree of hydrolysis.

Suitably, the soybean protein grumeleuse of the neutralization of cooling being starched in certain temperature and regular hour and enzyme reaction, serves as the soybean protein material of about 75STNBS to about 95STNBS to generate degree of hydrolysis.More suitably, the soybean protein grumeleuse slurry that makes neutralization serves as the soybean protein material of about 80STNBS to about 90STNBS in certain temperature and regular hour and enzyme reaction to generate degree of hydrolysis.Suitably, make the soybean protein grumeleuse slurry of neutralization of cooling about 40 ℃ to about 65 ℃, more suitably about 60 ℃ temperature and extremely about 45 minutes time period and enzyme reaction in about 10 minutes to about 65 minutes, more suitably about 20 minutes.Realize that proteoclastic a kind of suitable enzymes is a bromelain.

For the enzyme that the soybean protein grumeleuse of pH-adjusting is starched is handled the weight that the enzyme amount that adds depends on that the soybean protein grumeleuse is starched before pH regulates.Usually, in about 0.8% (by the soybean protein grumeleuse weight of the neutralization of drying) concentration, the soybean protein grumeleuse slurry of enzyme and neutralization is reacted to about 2% (by the soybean protein grumeleuse weight of the neutralization of drying) enzyme.

Then, carry out second kind of heat treatment, thereby the soybean protein material of hydrolysis is heated to the temperature of effective inactivator, stop hydrolysis by soybean protein material to hydrolysis.Usually, greater than atmospheric direct draught, the soybean protein material of hydrolysis is heated to high temperature.Suitably, with the soybean protein material of hydrolysis be heated to about 75 ℃ to about 160 ℃ temperature, continue about 2 seconds to about 2 hours time period, wherein in the longer time period of the soybean protein material of lower temperature heating hydrolysis, or in the shorter time period of higher temperature heating.

After second kind of heat treatment, can carry out second kind of cooling processing to the soybean protein material of hydrolysis then.In one embodiment, with the soybean protein material jet cooking of hydrolysis, with inactivator, flash cooled (flash cool) as mentioned above then is to produce the slurry of ISP 1.

Can use any conventional mode known in the art then, dry ISP 1 slurry.A kind of suitable drying means is a spray-drying.Usually, use parallel flow drier to carry out spray-drying, wherein by atomizer ISP 1 is being starched after being injected into drier under the pressure, hot intake air and ISP1 slurry pass drier with co-flow.Suitable atomizer comprises nozzle atomization device and rotary atomizer.Suitably, by at the nozzle atomization device of about 3000psig to about 5500psig pressure, ISP 1 starched be injected into drier.More suitably, by at the nozzle atomization device of about 3500psig to about 5000psig pressure, ISP 1 starched be injected into drier.As mentioned above with the hot-air of the ISP1 slurry co-flow of atomizing, have suitably about 285 ℃ to about 315 ℃ temperature, and more suitably about 290 ℃ to about 300 ℃.

Use any conventional mode known in the art, collect dry ISP 1, and can be used for the high protein diet bar of present disclosure from spray dryer.Suitable collection mode comprises that for example, cyclone separator, bag hose, precipitator and gravity are collected.

Usually, ISP 1 comprises the albumen at least about 90% (by dried separator weight), and more suitably at least about the albumen of 92% (by dried separator weight).ISP 1 is highly solvable in water, and the soluble solids index that is described below is at least about 70%, and suitably at least about 80%.In addition, the degree of hydrolysis that is described below of ISP 1 is extremely about 95STNBS of about 75STNBS, and about suitably 80STNBS is to about 90STNBS.

In another embodiment, being called the soybean protein of separation of the soybean protein (ISP) 2 of separation in this article can be as the soybean protein of the separation in the high protein diet bar.In order to produce ISP 2, use suitable alkali, the pH of above-mentioned soybean protein grumeleuse slurry is transferred to pH about 9.5 to about 10.5, more suitably pH about 9.8 is to about 10.2, and even pH about 10.0 more suitably.Be used in this embodiment comprising with the appropriate base of soybean protein grumeleuse, for example, NaOH, potassium hydroxide and their mixture.A kind of particularly preferred alkali is NaOH.

The soybean protein grumeleuse slurry that pH-is regulated is heat-treated then.Proper heat treatment can comprise live (open) steam heating and indirect steam heating.Suitably, the soybean protein grumeleuse slurry that pH-is regulated is heated to about 48 ℃ of temperature to about 58 ℃ (118-136), more suitably, the soybean protein grumeleuse slurry that pH-is regulated is heated to about 48 ℃ of temperature to about 55 ℃ (118-131), and even more suitably about 51 ℃ of temperature to about 53 ℃ (124-127).

In case heat the soybean protein grumeleuse slurry that pH-regulates, just in the enzyme processing procedure, the soybean protein grumeleuse that the pH-that heats regulates starched the temperature that remains on heating.The soybean protein grumeleuse that the pH-that heats regulates is starched the hydrolysis that the temperature that remains on heating provides more effective enzyme induction.The enzyme hydrolysis of the soybean protein grumeleuse slurry that pH-regulates promotes 2 reactions.In a reaction, by hydrolase polypeptide, the long-chain peptide of the soybean protein material of the soybean protein grumeleuse slurry that destruction pH-regulates.Another reaction is the amide groups (NH of glutamine during the soybean protein grumeleuse of pH-adjusting is starched ₃) and the hydrogen-oxygen group between deacylated tRNA amine reaction.

A kind of suitable enzyme is an alkali protease.Being used for the suitable alkali protease that enzyme handles can comprise, for example, and Alcalase

(can available from Novo Nordisk A/S, Denmark), the alkali protease concentrate (can be available from Valley Research, South Bend, Indiana), and Protex ^TM6L (can be available from Genencor, Palo Alto, California).

For the enzyme that the soybean protein grumeleuse of pH-adjusting is starched is handled the weight that the enzyme amount that adds depends on that the soybean protein grumeleuse is starched before pH regulates.Particularly, the enzyme amount that adds in the soybean protein grumeleuse slurry that pH-regulates is that about 1.5% (by weight of soybean protein grumeleuse slurry) is to about 2.5% (by weight of soybean protein grumeleuse slurry).

Normally about 30 minutes to about 60 minutes required time period of soybean protein material of the soybean protein grumeleuse slurry regulated of enzyme hydrolysis pH-effectively.More suitably, the enzyme processing time section of the soybean protein grumeleuse slurry that pH-regulates is about 30 minutes to about 50 minutes, and even more suitably, about 35 minutes to about 45 minutes.

Usually, carrying out enzyme in two hydrolytic decomposition pot system handles.In first hydrolytic decomposition pot, use 10% NaOH, the pH of the soybean protein grumeleuse slurry that pH-is regulated maintains pH about 9.8 to about 10.2, to promote the enzyme hydrolysis of soybean protein material.After the enzyme hydrolysis, the soybean protein grumeleuse of enzyme hydrolysis slurry is moved to second hydrolytic decomposition pot, wherein use suitable organic or inorganic acid, the pH of the soybean protein grumeleuse slurry of enzyme hydrolysis is adjusted to pH about 7.2 to about 7.6.More suitably, the pH that the soybean protein grumeleuse of enzyme hydrolysis is starched is adjusted to about 7.4.Be used for the appropriate acid that the pH of the soybean protein grumeleuse slurry of enzyme hydrolysis regulates and comprise hydrochloric acid, phosphoric acid and their mixture.The pH of the reduction of the soybean protein grumeleuse of enzyme hydrolysis slurry provides the soybean protein (ISP 2) of separation of the functional character of the improvement with the high protein diet bar that is used for present disclosure.

Randomly, can heat, the soybean protein grumeleuse slurry of cooling and dry enzyme hydrolysis, to form dry ISP 2 products.Optional heat treatment plays a part product sterilization or pasteurization, to reduce bacterial growth.In one embodiment, the method for the jet cooking described in the method for the ISP 1 of use on preparation, the soybean protein grumeleuse slurry of heating enzyme hydrolysis.Suitably, with the soybean protein grumeleuse of enzyme hydrolysis slurry be heated to about 146 ℃ to about 157 ℃ temperature, continue about 5 seconds to about 15 second time periods.More suitably, with the soybean protein grumeleuse of enzyme hydrolysis slurry be heated to about 149 ℃ to about 154 ℃ temperature, continue about 7 seconds to about 12 second time periods, and even more suitably, be heated to about 150 ℃ to about 153 ℃ temperature, lasting about 8 seconds to the about 10 second time periods.

After the heat treatment, can be randomly by the method for any appropriate known in the art, the soybean protein grumeleuse of the enzyme hydrolysis of cooling heating is starched.In one embodiment, by vacuum flushing, with the soybean protein grumeleuse slurry of the enzyme hydrolysis of heating be cooled to about 48 ℃ to about 58 ℃ temperature.More suitably, with the soybean protein grumeleuse slurry of the enzyme hydrolysis of heating be cooled to about 49 ℃ to about 55 ℃ temperature, and even more suitably, be cooled to about 51 ℃ to about 53 ℃ temperature.

In addition, as mentioned above, soybean protein grumeleuse slurry that can dry enzyme hydrolysis.Suitably, think top ISP 1 described mode, by spray-drying, the soybean protein grumeleuse of dry enzyme hydrolysis slurry.

Usually comprise the albumen of at least 90% (by dried separator weight) by the ISP 2 of method for preparing, and more suitably, at least about the albumen of 92% (by dried separator weight).ISP 2 is highly solvable in water, and the soluble solids index that is described below is at least about 80%, and more suitably at least about 90%.In addition, the degree of hydrolysis that is described below of ISP 2 is extremely about 125STNBS of about 100STNBS, and more suitably about 105STNBS is to about 120STNBS.

In another embodiment, being called the soybean protein of separation of the soybean protein (ISP) 3 of separation in this article can be as the soybean protein of the separation in the high protein diet bar albumen material.In order to produce ISP 3,, above-mentioned soybean protein grumeleuse slurry is neutralized to pH about 6.8 to about 7.2 at first with the alkaline aqueous solution or the alkaline earth aqueous solution.Suitable alkaline aqueous solution can comprise sodium hydroxide solution or potassium hydroxide solution.

The soybean protein grumeleuse slurry of heat treatment then, cooling and dry neutralization.Suitably, use the jet cooking method of describing in the method for ISP 1 on preparation and ISP 2, the soybean protein grumeleuse that adds thermo-neutrality is starched.After the heat treated, by above-mentioned flash evaporation, with the soybean protein grumeleuse slurry of the neutralization of heating be cooled to about 70 ℃ to about 85 ℃ temperature.At last, think that top ISP 1 and ISP 2 described modes use spray-drying, the soybean protein grumeleuse slurry of the neutralization of dry cooling is to produce ISP 3.

Usually, comprise albumen at least about 90% (by dried separator weight) according to the ISP 3 of said method production, and more suitably at least about the albumen of 92% (by dried separator weight).ISP 3 is intact proteins." complete " used herein albumen is still not by enzyme processing, heat treatment or come the albumen of hydrolysis with acid or alkali treatment.In addition, ISP 3 is not highly soluble in water.Usually, the soluble solids index that is described below of ISP 3 is about 35% to about 60%, more suitably about 40% to about 50%.In addition, the degree of hydrolysis that is described below of ISP 3 is that about 25STNBS is to about 35STNBS.

Usually, the soybean protein of above-mentioned separation has bulky grain, and provides more soft quality for the high protein diet bar.Dry ISP 3 has the granularity bigger than ISP 1 and ISP 2.Particularly, ISP 3 have about 40 microns to about 65 microns granularity.Equally, can randomly use any conventional powder Ginding process known in the art, grind ISP 3.

In another embodiment, be called the soybean protein that separates with high-molecular-weight protein fraction and LMWP fraction of the soybean protein (ISP) 4 of separation in this article, can be as the soybean protein of the separation in the albumen material.In order to produce ISP 4,, above-mentioned soybean protein grumeleuse slurry is neutralized to pH about 5.8 to about 6.6 at first with the alkaline aqueous solution or the alkaline earth aqueous solution.Suitable alkaline aqueous solution can comprise sodium hydroxide solution or potassium hydroxide solution.

Then by direct or indirect vapor injection, the soybean protein grumeleuse slurry of neutralization is heated to about 50 ℃ to about 60 ℃, more suitably about 54 ℃ temperature.Then, with the enzyme of the soybean protein in the soybean protein grumeleuse slurry of the neutralization of effective hydrolysis heating, handle the soybean protein grumeleuse slurry of the neutralization of heating.Suitably, the soybean protein grumeleuse slurry of the neutralization of heating being reacted in certain temperature and certain hour section with enzyme, serves as the soybean protein material of about 40STNBS to about 55STNBS to produce degree of hydrolysis.More suitably, the soybean protein grumeleuse slurry of the neutralization of heating being reacted in certain temperature and certain hour with enzyme, serves as the soybean protein material of about 45STNBS to produce degree of hydrolysis.Suitably, make heating neutralization soybean protein grumeleuse slurry and enzyme about 50 ℃ to about 60 ℃ temperature, more suitably about 54 ℃ temperature and about 20 minutes to about 60 minutes, more suitably about 30 minutes to about 60 minutes, and even more suitably about 35 minutes time period reaction.

Be used for comprising neutral proteinase with the suitable enzymes of the soybean protein grumeleuse reaction of the neutralization of heating, for example, bromelain, or have any other enzyme of proteolytic activity at pH about 4.5 to about 8.0.Suitable enzyme is well known by persons skilled in the art, and can be commercial available from many suppliers, for example, and Novozymes (Denmark), Valley Research (South Bend, Indiana), and Genencor (Palo Alto, California).In particularly preferred embodiments, described enzyme is the active bromelain of 2500BTU/g that is.

The amount of the enzyme that handle to add for enzyme depends on the weight of the soybean protein grumeleuse slurry of neutralization.Usually, in about 0.10% (by the soybean protein grumeleuse weight of the neutralization of drying) to about 0.20% (by the soybean protein grumeleuse weight of the neutralization of drying), the concentration of about 0.15% (by the soybean protein grumeleuse weight of the neutralization of drying) suitably, the soybean protein grumeleuse slurry of the neutralization of enzyme and heating is reacted.

Then, carry out second kind of heat treatment by the soybean protein material that enzyme was handled, the soybean protein material that enzyme was handled is heated to the temperature of effective inactivator, stops hydrolysis.Usually, the soybean protein material that enzyme was handled be heated to about 125 ℃ to about 160 ℃ temperature, continue about 5 seconds to about 30 seconds time period.More suitably, the soybean protein material that enzyme was handled is heated to about 152 ℃ temperature, continues about 9 seconds time period.

After second kind of heat treatment, can pass through above-mentioned flash evaporation, the soybean protein material that the enzyme of heating was handled is cooled to less than about 90 ℃ temperature more suitably about 82 ℃ temperature.At last, be that ISP 1 and ISP 2 described modes are used spray-drying with top, the soybean protein material that the enzyme of dry cooling was handled is to produce ISP 4.

Usually, comprise albumen at least about 90% (by dried separator weight) according to the ISP 4 of said method production, and more suitably at least about the albumen of 92% (by dried separator weight).In addition, the following soluble solids index normally about 30% of ISP 4-type soy protein isolate is to about 45%, more suitably about 30% to about 40%, and even more suitably about 35%.

In addition, in that albumen is maintained under its condition of natural spherical state, carry out the hydrolysis of above-mentioned ISP 4-type soy protein isolate.Under these conditions, proteolysis occurs in the outside of molecule, thereby produces the LMWP fraction, keeps the high-molecular-weight protein fraction at intramolecule simultaneously.Equally, ISP 4-type soy protein isolate contains high-molecular-weight protein fraction and LMWP fraction.As following more complete description, by having high-molecular-weight protein fraction and LMWP fraction, ISP 4-type soy protein isolate can be as single dietary protein origin of the food that soft, crisp quality is provided.

As mentioned above, the soybean protein of the separation that can commercial obtain can be used for high protein diet bar as herein described.2 examples of the soybean protein that the suitable ISP 1-type that can commercial obtain separates are FXP H0313 and Supro

Plus 1764, they the two all can available from The SolaeCompany (St.Louis, Missouri).An example of the soybean protein that the suitable ISP 2-type that can commercial obtain separates is FXP 950, can available from The Solae Company (St.Louis, Missouri).The suitable example of the soybean protein that the ISP 3-type that can commercial obtain separates comprises FXPH0320, FXP H0298, Supro

660 and Supro

1610, all can available from The SolaeCompany (St.Louis, Missouri).

The protein content in the soybean protein that separates, the soybean protein (on dry-basis) that separates comprises the carbohydrate (comprising fiber) less than about 0.5% (by dried separator weight) usually, the ash content of about 3.5% (by dried separator weight) to the fat of about 6.0% (by dried separator weight) and about 3.5% (by dried separator weight) to about 7.0% (by dried separator weight).

In another embodiment, the soybean protein of hybrid separation and lactoprotein are to form protein mixture, and the latter can process jointly to form the soybean protein/lactoprotein admixture as the common processing of albumen material.Particularly, in a suitable embodiment of soybean protein/lactoprotein admixture of producing common processing, soybean protein of hybrid separation (producing in the method for the soybean protein that above-mentioned preparation ISP 1-type, ISP 2-type, ISP 3-type or ISP 4-type separate) and lactoprotein (for example following) are to form protein mixture.Be used to produce the soybean protein of separation of soybean protein/lactoprotein admixture of common processing and the amount of lactoprotein, depend on the type and the target high protein diet bar purposes of the lactoprotein of use.Usually, described protein mixture comprises the lactoprotein of about 10% (by gross weight of protein mixture) to the soybean protein of the separation of about 90% (by the gross weight of protein mixture) and about 10% (by gross weight of protein mixture) to about 90% (by the gross weight of protein mixture).More suitably, described protein mixture comprises the soybean protein of separation of about 50% (by the gross weight of protein mixture) and the lactoprotein of about 50% (by the gross weight of protein mixture).

Use the alkaline aqueous solution comprise NaOH or potassium hydroxide then, protein mixture be adjusted to pH about 5.8 to about 6.6, and re-use direct or indirect vapor injection, be heated to about 50 ℃ to about 60 ℃ temperature.More suitably, protein mixture is heated to about 54 ℃ temperature.

Handle about 20 minutes of the protein mixture of heating to about 60 minutes time period, to form the protein mixture that enzyme was handled with enzyme then.More suitably, make about 30 minutes of the protein mixture of heating and enzyme reaction to about 60 minutes time period, and even more suitably, about 35 minutes.

Be used for comprising protease with the suitable enzymes of the protein mixture reaction of heating, for example, bromelain or have any other enzyme of proteolytic activity at pH about 4.5 to about 8.0.Suitable enzyme is well known by persons skilled in the art, and can be commercial available from many suppliers, for example, Novozymes (Denmark), Valley Research (South Bend, Indiana) and Genencor (Palo Alto, California).In particularly preferred embodiments, described enzyme is the active bromelain of 2500BTU/g that is.

The amount of the enzyme that handle to add for enzyme depends on the weight of protein mixture.Usually, to about 0.20% (by weight of desiccation protein mixture), the concentration of about 0.15% (by the weight of desiccation protein mixture) suitably, the protein mixture of enzyme and heating is reacted in about 0.10% (by weight of desiccation protein mixture).

Then, carry out second kind of heat treatment by the protein mixture that enzyme was handled, the protein mixture that enzyme was handled is heated to the temperature of effective inactivator, stops hydrolysis.Usually, about 125 ℃ to about 160 ℃ temperature, the protein mixture that enzyme was handled heats about 5 seconds about 30 seconds time periods extremely.More suitably, in about 152 ℃ temperature, the protein mixture that enzyme was handled heats about 9 seconds time period.

Randomly, after second kind of heat treatment,, the protein mixture handled of enzyme of heating can be cooled to less than about 90 ℃ temperature, more suitably about 82 ℃ temperature by above-mentioned flash evaporation.At last, randomly use spray-drying, the protein mixture that the enzyme of dry cooling was handled in above-mentioned mode.

The soybean protein feature of separating

The ISP 1-type that is included in the high protein diet bar of present disclosure has high degree of hydrolysis with the soybean protein that ISP 2-type separates.Soybean protein with separation of high degree of hydrolysis has lower mean molecule quantity usually.Usually, the soybean protein with separation of high degree of hydrolysis improvement is provided with the high protein diet bar in other composition combine character.The high protein diet bar that the combination of this improvement allows to obtain has the dispersiveness of improvement, the viscosity of reduction and lower water-holding capacity.

Compare with ISP 1-type, ISP 2-type and the soybean protein that ISP 4-type separates, the soybean protein that ISP 3-type separates has lower degree of hydrolysis.Usually, the soybean protein with separation of low in hydrolysis degree provides the structure of high protein diet bar.This structure forms albumen and provides harder, more anti-quality of chewing as described below for the high protein diet bar.

Under the method condition, the soybean protein that hydrolysis ISP 4-type separates is to generate high-molecular-weight protein fraction and LMWP fraction.The high-molecular-weight protein fraction plays the function of structural proteins, thereby crisp quality is provided, and the LMWP fraction plays protein-bonded function, thereby the high-dissolvability and the low viscosity of low pH level are provided.Total method is generated as the soybean protein that food (for example high protein diet bar) provides the separation of soft, crisp quality.

As mentioned above, measuring highly, a kind of method of the degree of hydrolysis of the soybean protein of the separation of hydrolysis is TNB (STNBS) method of simplifying by using.

Primary amine amino as amino terminal group and lysyl-residue in protein material exists.The peptide chain structure of the soybean protein material of the process cutting and separating of enzymatic hydrolysis, thus each new fracture place in chain generates a new amino terminal group.TNB (TNBS) and these primary amine reactions are to produce the chromophore that absorbs 420nm light.The intensity of the color of developing from TNBS-amine reaction is total proportional with the amino terminal group, and therefore, is the index of degree of hydrolysis of the soybean protein sample of separation.

Particularly, for the degree of hydrolysis of the soybean protein sample of measuring separation, the soybean protein that 0.1g is separated adds 100 milliliters of 0.025N NaOH.Sample mixture was stirred 10 minutes, and filter through Whatman No.4 filter paper.Then, with 0.05M sodium borate buffer liquid (pH 9.5), the 2-milliliter of sample mixture partly is diluted to 10 milliliters.Also use 0.05M sodium borate buffer liquid (pH 9.5), the 2-milliliter blank of 0.025N NaOH is diluted to 10 milliliters.Then, aliquot (2 milliliters) and blank (2 milliliters) with sample mixture place test tube separately.Also the duplicate 2-ml sample with glycine standard liquid (0.005M) places test tube separately.Then, in each test tube, add 0.3M TNBS (0.1-0.2 milliliter), and will manage vortex 5 seconds.Make TNBS and each albumen sample, blank and standard reaction 15 minutes.By in each test tube, adding 4 milliliters of phosphate-sulfite solution (1%0.1M Na ₂SO ₃, 99%0.1M NaH ₂PO ₄H ₂O), vortex 5 seconds, cessation reaction.In adding phosphate-sulfite solution 20 minutes, with respect to the absorbance of deionized water record all samples, blank and standard.

Use following formula to calculate the STNBS value then, it is NH ₂Mole/10 ⁵The tolerance of g albumen:

STNBS＝(As ₄₂₀-Ab ₄₂₀)X(8.073)X(1/W)X(F)(100/P)

As wherein ₄₂₀Be that sample solution is in the TNBS of 420nm absorbance; Ab ₄₂₀Be blank in the TNBS of 420nm absorbance; 8.073 be the dilution/unit conversion factor in extinction coefficient and the program; W is the weight of the soybean protein sample of separation; F is a dilution gfactor; And P is the percentage protein content of sample, uses Kjeldahl, Kjel-Foss or LECO process of combustion to record.Usually, when using the soybean protein of ISP 2-type separation, dilution gfactor is 2.When using the soybean protein of ISP 1-type, ISP 3-type or the separation of ISP 4-type, dilution gfactor is 1.

Suitably, in one embodiment, the carbohydrate materials of high protein diet bar comprises one or more sugar alcohols and filler.The albumen material of Cun Zaiing comprises degree of hydrolysis and is about 75STNBS soybean protein of the separation of about 125STNBS extremely in this embodiment.More suitably, the albumen material that exists in the high protein diet bar of this embodiment comprises degree of hydrolysis and is about 80STNBS soybean protein of the separation of about 120STNBS extremely.Equally, the soybean protein of ISP 1-type and/or ISP 2-type separation is applicable to this embodiment.

In another embodiment, when the carbohydrate materials of high protein diet bar comprised one or more sugar alcohols and filler, the albumen material comprised degree of hydrolysis and is the soybean protein of about 40STNBS to the separation of about 55STNBS.More suitably, the albumen material that exists in the high protein diet bar of this embodiment comprises the soybean protein of degree of hydrolysis for the separation of about 45STNBS.Equally, the soybean protein of ISP 4-type separation is applicable to this embodiment.

In another embodiment, when the carbohydrate materials of high protein diet bar comprises one or more sugar alcohols and filler, the albumen material that is used for the high protein diet bar comprise degree of hydrolysis for about 75STNBS to the soybean protein of first kind of separation of about 125STNBS be extremely second kind of soybean protein that separates of about 35STNBS of about 25STNBS with degree of hydrolysis.More suitably, the albumen material of this high protein diet bar comprise degree of hydrolysis for about 80STNBS to the soybean protein of first kind of separation of about 120STNBS be extremely second kind of soybean protein that separates of about 35STNBS of about 30STNBS with degree of hydrolysis.Equally, the combination of the soybean protein that separates with ISP 3-type of the soybean protein that separates of ISP 1-type and/or ISP 2-type is applicable to this embodiment.

In another embodiment, when the carbohydrate materials of high protein diet bar comprised one or more sugar alcohols and filler, the albumen material can comprise that degree of hydrolysis is the soybean protein/lactoprotein admixture of about 45STNBS to the common processing of about 65STNBS.More suitably, described albumen material comprises degree of hydrolysis and is about 49STNBS soybean protein/lactoprotein admixture of the common processing of about 61STNBS extremely.

In another embodiment, the carbohydrate materials of high protein diet bar comprises syrup (sugar syrup).The soybean protein of the separation of using in the albumen material of this high protein diet bar has the degree of hydrolysis of about 25STNBS to about 35STNBS.More suitably, the soybean protein of described separation has the degree of hydrolysis of about 30STNBS to about 35STNBS.Equally, the soybean protein of ISP 3-type separation is applicable to this embodiment.

In another embodiment, when the carbohydrate materials of high protein diet bar comprised syrup, the soybean protein of the separation of using in the albumen material had the degree of hydrolysis of about 40STNBS to about 55STNBS.More suitably, the soybean protein of described separation has the degree of hydrolysis of about 45STNBS.Equally, the soybean protein of ISP 4-type separation is applicable to this embodiment.

In another embodiment, when the carbohydrate materials of high protein diet bar comprises syrup, the albumen material that in the high protein diet bar, uses comprise degree of hydrolysis for about 75STNBS to the soybean protein of first kind of separation of about 125STNBS be extremely second kind of soybean protein that separates of about 35STNBS of about 25STNBS with degree of hydrolysis.More suitably, the albumen material of this high protein diet bar comprise degree of hydrolysis for about 80STNBS to the soybean protein of first kind of separation of about 120STNBS be extremely second kind of soybean protein that separates of about 35STNBS of about 30STNBS with degree of hydrolysis.Equally, the combination of the soybean protein that separates with ISP 3-type of the soybean protein that separates of ISP 1-type and/or ISP 2-type is applicable to this embodiment.

In another embodiment, when the carbohydrate materials of high protein diet bar comprised syrup, the albumen material can comprise that degree of hydrolysis is the soybean protein/lactoprotein admixture of about 45STNBS to the common processing of about 65STNBS.More suitably, the degree of hydrolysis that is used for the soybean protein/lactoprotein admixture of the common processing of albumen material is about 49STNBS about 61STNBS extremely.

In addition, the soybean protein that is used for the separation of high protein diet bar has the soluble solids index of improvement.Suitably, in one embodiment, when the high protein diet bar comprised one or more sugar alcohols and filler as carbohydrate materials, the soybean protein of separation that is used for the albumen material of high protein diet bar had the soluble solids index greater than about 70%.More suitably, the soybean protein of separation that is used for the high protein diet bar of this embodiment has the soluble solids index greater than about 80%, and even more suitably, the soluble solids index greater than about 90%.Equally, the soybean protein of ISP 1-type and/or ISP 2-type separation is applicable to this embodiment.

In another embodiment, when the high protein diet bar comprised one or more sugar alcohols and filler as carbohydrate materials, the soybean protein that is used for the separation of albumen material had about 30% to about 45% soluble solids index.More suitably, the soybean protein of separation that is used for the high protein diet bar of this embodiment has about 30% to about 40% soluble solids index, and even more suitably, about 35% soluble solids index.Equally, the soybean protein of ISP4-type separation is applicable to this embodiment.

In another embodiment, when the high protein diet bar comprised one or more sugar alcohols and filler as carbohydrate materials, it was second kind of soybean protein that separates of about 30% to about 60% greater than the soybean protein of first kind of separation of about 70% and soluble solids index that the albumen material of high protein diet bar comprises the soluble solids index.More suitably, the soybean protein of first kind of separation that is used for the high protein diet bar of this embodiment has the soluble solids index greater than about 80%, and even more suitably, soluble solids index greater than about 90%, and the soybean protein of second kind of separation has about 40% to about 50% soluble solids index.Equally, the combination of the soybean protein that separates with ISP 3-type of the soybean protein that separates of ISP 1-type and/or ISP 2-type is applicable to this embodiment.

In another embodiment, when carbohydrate materials comprised one or more sugar alcohols and filler, the albumen material can comprise that the soluble solids index is the soybean protein/lactoprotein admixture of about 30% to about 60% common processing.More suitably, the soybean protein/lactoprotein admixture of common processing has about 35% to about 45% soluble solids index.

In one embodiment, when the high protein diet bar comprised syrup as carbohydrate materials, the soybean protein of separation that is used for the albumen material of high protein diet bar had about 30% to about 60% soluble solids index.More suitably, the soybean protein of separation that is used for the high protein diet bar of this embodiment has about 40% to about 50% soluble solids index.Equally, the soybean protein of ISP3-type separation is applicable to this embodiment.

In another embodiment, when the high protein diet bar comprised syrup as carbohydrate materials, the soybean protein that is used for the separation of albumen material had about 30% to about 45% soluble solids index.More suitably, the soybean protein of separation that is used for the high protein diet bar of this embodiment has about 30% to about 40% soluble solids index, and even more suitably, about 35%.Equally, the soybean protein of ISP 4-type separation is applicable to this embodiment.

In another embodiment, when the high protein diet bar comprised syrup as carbohydrate materials, it was second kind of soybean protein that separates of about 30% to about 60% greater than the soybean protein of first kind of separation of about 70% and soluble solids index that the albumen material of high protein diet bar comprises the soluble solids index.More suitably, the soybean protein that is used for first kind of separation of this high protein diet bar has the soluble solids index greater than about 80%, and even more suitably, soluble solids index greater than about 90%, and the soybean protein of second kind of separation has about 40% to about 50% soluble solids index.Equally, the combination of the soybean protein that separates with ISP 3-type of the soybean protein that separates of ISP 1-type and/or ISP 2-type is applicable to this embodiment.

In another embodiment, when carbohydrate materials comprised syrup, the albumen material can comprise that the soluble solids index is the soybean protein/lactoprotein admixture of about 30% to about 60% common processing.More suitably, the soybean protein/lactoprotein admixture of common processing has about 35% to about 45% soluble solids index.

Term used herein " soluble solids index " (" SSI ") is meant the solubility of soybean protein material in aqueous solution that records according to following formula:

SSI (%)=(soluble solids/total solid) X100

Wherein following mensuration soluble solids and total solid: obtain the soybean protein sample that 12.5-g separates; The 487.5g deionized water is added in the quart blender jar; Add 2-3 and drip the defoamer that is diluted with water to 1: 1 ratio in the blender jar: the defoamer of water (can be used as Antifoam B Emulsion available from Dow Coming (Midland, Michigan)); In the speed of about 14,000 rev/mins (rpm), fusion deionized water and defoamer in blender; In 30 second time period, the soybean protein sample that separates is added blender, fusion is other 60 seconds then; Then the mixture that obtains is transferred in the 500-ml beaker that contains magnetic stirring bar, covers beaker with plastics package paper or aluminium foil; The beaker that covers is placed on the agitating plate, and the speed stirring mixture of 1500rpm 30 minutes; Then the 200g mixture is changed over to a centrifuge tube, change other 200g mixture over to second centrifuge tube again; Use IEC Model K centrifuge, centrifugal 2 centrifuge tubes of 1500rpm 10 minutes; To place plastic cup separately from 50 milliliters of supernatants of each centrifuge tube.Following then mensuration soluble solids: every kind of supernatant samples of 130 ℃ of dry 5-g 2 hours, measure every part of drying sample weight and get weighed average.Following mensuration total solid: dry 2 parts of 5-g do not have centrifugal blend sample, measure every part of drying sample weight and get weighed average.At last, use following formula, calculate soluble solids index (SSI) from soluble solids and total solid.

The preparation of lactoprotein

Except the soybean protein that separates, the albumen material that uses in the high protein diet bar can comprise one or more lactoproteins (that is cow's milk protein).Some suitable lactoproteins as the albumen material that uses in present disclosure high protein diet bar can be selected from calcium caseinate, lactalbumin isolate (hydrolysis and/or unhydrolysed), whey protein concentrate, lactalbumin hydrolysate, casein-sodium, acid casein (acid casein), degreasing or whole-fat milk powder, lactoprotein concentrate, total milk protein and its combination.Particularly preferred lactoprotein comprises calcium caseinate, lactalbumin isolate (hydrolysis and/or unhydrolysed) and whey protein concentrate.

As mentioned above, described albumen material can comprise one or more lactoproteins.For example, in one embodiment, described albumen material comprises as the lactalbumin isolate of first kind of lactoprotein with as the calcium caseinate of second kind of lactoprotein.

Usually, casein for example is used to prepare the casein of calcium caseinate or casein-sodium, is the accessory substance of dairy industry, and solidifies by the form with grumeleuse, prepares from skimmed milk.Usually, casein, natural acidifying solid by acid cure or rennet solidify.Solid in order to realize caseic acid cure, suitable acid, preferred hydrochloric acid are added the Ruzhong, be reduced near the caseic isoelectric point with pH breast, preferred pH about 4.0 is to about 5.0, and more preferably pH about 4.6 to about 4.8.In order to realize that natural acidifying solidifies, breast is placed in the bucket with fermentation, thereby forms lactic acid.With milk fermentation time enough section, so that the lactic acid that forms can solidify quite most of casein in Ruzhong.In order to realize taking tyrein, enough rennets are added the Ruzhong, with quite most of casein in precipitation Ruzhong with rennet.Usually, in order to produce calcium caseinate, after finishing that caseic acid cure is solid, natural acidifying or rennet solidify, use in the calcium hydroxide and casein.

In the process of preparation cheese, the water sample breast part from separating with grumeleuse obtains lactalbumin isolate (" WPI ") and whey protein concentrate (" WPC ").Particularly,, for example partly remove (delactosed) cheese whey of lactose, obtain WPI and WPC by filtering cheese whey.Perhaps, by such as cheese whey or partly go the method for electrodialysis, counter-infiltration and/or the ultrafiltration of the cheese whey of lactose, can obtain WPI and WPC.The appropriate method that is used to produce WPI and WPC is disclosed in the U.S. Patent number 3,547,900 (on December 15th, 1970) that licenses to C.S.Dienst etc. and licenses in 6,630,320 (on the October 7th, 2003) of Davis etc., and the two is all incorporated by reference.

WPI and WPC comprise beta lactoglobulin, beta-lactalbumins, bovine serum albumin, immunoglobulin (Ig), mineral matter, lactose and moisture usually.The protein content of WPI is usually greater than about 95% (by weight).WPC comprises the albumen of about 30% (by weight) to about 80% (by weight) usually.

Some examples that are used for the suitable lactoprotein that can commercial obtain of high protein diet bar described herein comprise Farbest 290, it is that a kind of calcium caseinate (can be available from Farbest Brands, Montvale, New Jersey), Protient, it is that a kind of lactalbumin isolate (can be available from Protient, Inc., St.Paul, Minnesota), Farbest 80, it is that a kind of whey protein concentrate (can be available from Farbest Brands, Montvale, New Jersey), and Barflex, it is that a kind of lactalbumin isolate (can be available from Glanbia Foods, Inc., Twin Falls, Idaho).

Carbohydrate materials

Except the albumen material, the high protein diet bar of present disclosure comprises carbohydrate materials.As mentioned above, in one embodiment, except the albumen material, the high protein diet bar comprises the carbohydrate materials of about 35% (by food bars gross weight) to about 50% (by the food bars gross weight).Usually, the carbohydrate materials of this embodiment comprises one or more sugar alcohols and filler.

Sugar alcohol can be called polyalcohol usually.Different sugar alcohols has different effects to the food bars quality.For example, usually, the sugar alcohol of lower molecular weight tends to produce softer food bars, and it keeps soft ground in the Long-term Storage process.Suitable sugar alcohol can be selected from: D-sorbite, maltitol, glycerine, lactitol, mannitol, isomalt (isomalt), xylitol, hydrogenated starch syrup, antierythrite etc. and its combination.When using one or more sugar alcohols as carbohydrate materials, carbohydrate materials suitably comprises the sugar alcohol of about 50% (by total carbohydrates material weight) to about 95% (by the total carbohydrates material weight).More suitably, the carbohydrate materials of this embodiment comprises the sugar alcohol of about 80% (by total carbohydrates material weight) to about 90% (by the total carbohydrates material weight).

In one embodiment, when carbohydrate materials comprised one or more sugar alcohols, carbohydrate materials comprised one or more fillers in addition.Filler is generally the cumulative volume of food and makes contributions, and significantly the available energy of product is not had contribution; That is to say, significantly do not increase the energy content of food.For example, the sugar that exists in the food is generally in the food available energy and makes contributions; Equally, low-energy food often need substitute the volume that provides with sugar usually to wherein adding filler.The suitable filler that is used for present disclosure comprises, for example, polydextrose, resistant starch, pectin, gelatin, xanthans, gellan, phycocolloid, guar gum (guar), konjaku (konjak), thorn locust bean (locust bean), common oats fibre, fibre and soya, FOS, inulin, isomaltulose (iso-maltooligosaccharide), wheat dextrin, corn dextrin, pea fiber and its combination.Particularly preferred filler is a polydextrose.Suitably, carbohydrate materials comprises the filler of about 5% (by total carbohydrates material weight) to about 30% (by the total carbohydrates material weight).More suitably, carbohydrate materials comprises the filler of about 5% (by total carbohydrates material weight) to about 20% (by the total carbohydrates material weight).

In alternate embodiment, except the albumen material, the high protein diet bar comprises the carbohydrate materials of about 40% (by food bars gross weight) to about 55% (by the food bars gross weight).Carbohydrate materials in this embodiment comprises syrup usually.It is the sweet taste of giving for them that syrup is generally used in the food bars.Suitably, syrup provides type and the proportional sweet taste of quantity with the sugar that exists, and makes contributions for the quality of food bars.This reaction cause for give the required sweet taste of food bars to the demand of the minimizing of other high intensity sweeteners.Usually, the syrup that comprises lower level complex carbohydrate tends to produce softer food bars.For example, compare with the 42DE corn syrup, 63DE (glucose equivalent) corn syrup can produce softer food bars.Syrup suitably can be selected from: high-fructose corn syrup, corn syrup, rice syrup, rice syrup solid, sucrose, honey and glucose-fructose syrup, fruit juice concentrates, fruit juice, cereal dextrin and its combination, and can be solid/powder or liquid form.In one embodiment, described syrup is the corn syrup of high glucose equivalent (DE) acid-enzymatic conversion, can be used as the 63DE corn syrup from Tate ﹠amp; (Decatur Illinois) obtains Lyle.Following production 63DE corn syrup: long-chain dextrin enzymatic is changed into monose and disaccharides, thereby produce this corn syrup, be i.e. the height concentrate of fermentable sugars.In another embodiment, described syrup is a high-fructose corn syrup.High-fructose corn syrup is high maize transformation syrup, and it is derived and isomerization by enzymatic ground, to generate the sugar composite that mainly comprises glucose and fructose.

In one embodiment, when carbohydrate materials comprised syrup, carbohydrate materials comprised one or more fillers in addition.The suitable filler that uses with syrup can comprise, for example, polydextrose, resistant starch, pectin, gelatin, xanthans, gellan, phycocolloid, guar gum, the taro that rubs, thorn locust bean, common oats fibre, fibre and soya, FOS, inulin, isomaltulose, wheat dextrin, corn dextrin, pea fiber and its combination.

In another embodiment, described carbohydrate materials can comprise syrup, one or more sugar alcohols and one or more fillers.Suitably, syrup, sugar alcohol and filler can comprise those that this paper is above-mentioned.

In addition, the high protein diet bar can comprise other optional components except the main component (that is, albumen material, sugar alcohol, syrup etc.) of above-mentioned high protein diet bar, with the various character of further improvement high protein diet bar.Some other potential component comprises flavor enhancement, vitamin, mineral matter, shortening (shortening), cake shortening (cake shortening), Sucralose (sucralose), asccharin, Aspartame, acesulfame potassium, thaumatin, glycyrrhizin, salt, lecithin, chankings, nut, the tree nut, with nut fat, probiotics (probiotics), probiotic (prebiotics), leavening agent, the peanut powder, oat volume (rolled oats), piece/crisp particle, colouring agent, antioxidant, fruit juice concentrates, acidulant is citric acid and malic acid for example, Sodium Benzoate, potassium sorbate, knob sweet (neotame), acesulfame, chocolate liquid and its combination.Suitable flavor enhancement can comprise, for example, and cocoa power, peanut powder, vanilla, chocolate and caramel.

Produce the method for high protein diet bar

Except the high protein diet bar, present disclosure also relates to the method for producing these high protein diet bars.In one embodiment, described method comprises, and at first combined protein material, carbohydrate materials and other component arbitrarily are to form dough/pasta.In one embodiment, described albumen material comprises the lactoprotein of about 33% (by albumen material gross weight) to the soybean protein of the separation of about 75% (by albumen material gross weight) and about 25% (by albumen material gross weight) to about 67% (by albumen material gross weight), the soybean protein of wherein said separation has the soluble solids index greater than about 70%, and has the degree of hydrolysis of about 75STNBS to about 125STNBS.Carbohydrate materials comprises one or more sugar alcohols and filler.

In another embodiment, wherein said method comprises, combined protein material and carbohydrate materials, to form dough/pasta, described albumen material comprises the lactoprotein of about 10% (by albumen material gross weight) to the soybean protein of the separation of about 90% (by albumen material gross weight) and about 10% (by albumen material gross weight) to about 90% (by albumen material gross weight), the soybean protein of wherein said separation has about 30% to about 45% soluble solids index, and has the degree of hydrolysis of about 40STNBS to about 55STNBS.Carbohydrate materials comprises one or more sugar alcohols and filler.

In above-mentioned 2 embodiments,,, and be divided into the single high protein diet bar of required size just with its compressing tablet in case form dough/pasta.In preferred embodiments, separately prepare albumen material and carbohydrate materials, combination then is to form dough/pasta.

In order to produce the albumen material, soybean protein and the lactoprotein that separates is admixed to together.In a suitable embodiment, use blender, in about 40 speed to about 50 rev/mins (rpm), soybean protein that fusion separates and lactoprotein 1 minute are to produce dough/pasta.A kind of suitable blender be the Winkworth blender (can be available from Winkworth Machinery, Ltd., Reading, England).

As mentioned above, in one embodiment, described albumen material comprises a kind of soybean protein that separates with the lactoprotein combination.In another embodiment, described albumen material comprises the first kind of soybean protein that separates and second kind of soybean protein that separates with lactoprotein combination.In another embodiment, described albumen material comprises the first kind of soybean protein that separates and second kind of soybean protein that separates with first kind of lactoprotein and the combination of second kind of lactoprotein.In another embodiment, the soybean protein of hybrid separation and lactoprotein, to form protein mixture, it can be processed as mentioned above jointly, to form the soybean protein/lactoprotein admixture as the common processing of albumen material.When the albumen material is the soybean protein/lactoprotein admixture of common processing, by the lactoprotein of about 10% (by admixture gross weight) to the soybean protein of the separation of about 90% (by the admixture gross weight) and about 10% (by admixture gross weight) to about 90% (by the admixture gross weight) is admixed to together, produce the albumen material.More suitably, by the lactoprotein of about 33% (by admixture gross weight) to the soybean protein of the separation of about 75% (by the admixture gross weight) and about 25% (by admixture gross weight) to about 67% (by the admixture gross weight) is admixed to together, produce the albumen material.Even more suitably,, produce the albumen material by the soybean protein of the separation of about 50% (by the admixture gross weight) and the lactoprotein of about 50% (by the admixture gross weight) are admixed to together.

As mentioned above, in one embodiment, when the high protein diet bar comprises one or more sugar alcohols and filler as carbohydrate materials, the soybean protein that is used for the separation of albumen material has the degree of hydrolysis of about 75STNBS to about 125STNBS, records as using the above-mentioned STNBS method of this paper.More suitably, the soybean protein of separation has the degree of hydrolysis of about 80STNBS to about 120STNBS.In addition, in the above-described embodiment, the soybean protein that is used for the separation of albumen material has the soluble solids index greater than about 70%.More suitably, the soybean protein of separation has the soluble solids index greater than about 80%, and even more suitably, the soluble solids index greater than about 90%.

In another embodiment, when the high protein diet bar comprised one or more sugar alcohols and filler as carbohydrate materials, the soybean protein that is used for the separation of albumen material had the degree of hydrolysis of about 40STNBS to about 55STNBS.More suitably, the soybean protein of separation has the degree of hydrolysis of about 45STNBS.The soybean protein of separation that is used for the albumen material of this embodiment has about 30% to about 45% soluble solids index in addition, and more suitably about 30% to about 40%, and even more suitably about 35%.

In another embodiment, when the high protein diet bar comprises one or more sugar alcohols and filler as carbohydrate materials, the albumen material comprise degree of hydrolysis be about 75STNBS to the soybean protein of first kind of separation of about 125STNBS be extremely second kind of soybean protein that separates of about 35STNBS of about 25STNBS with degree of hydrolysis.More suitably, the soybean protein of first kind of separation has the degree of hydrolysis of about 80STNBS to about 120STNBS, and the soybean protein of second kind of separation has the degree of hydrolysis of about 30STNBS to about 35STNBS.

In addition, the soybean protein of first of this embodiment kind of separation have greater than about 70%, more suitably greater than about 80% and even more suitably greater than about 90% soluble solids index.The soybean protein of second kind of separation of this embodiment suitably has about 30% to about 60% and more suitably about 40% to about 50% soluble solids index.

In another embodiment, when carbohydrate materials comprised one or more sugar alcohols and filler, the albumen material comprised that degree of hydrolysis is the soybean protein/lactoprotein admixture of about 45STNBS to the common processing of about 65STNBS.More suitably, the soybean protein/lactoprotein admixture of common processing has the degree of hydrolysis of about 49STNBS to about 61STNBS.In addition, the soybean protein/lactoprotein admixture of common processing that is used for the albumen material of this embodiment suitably has about 30% to about 60% and more suitably about 35% to about 45% soluble solids index.

In one embodiment, in order to produce carbohydrate materials, one or more sugar alcohols and filler are admixed to together.Suitably, use mixer instance such as Winkworth blender, in about 40 speed to about 50 rev/mins (rpm), fusion sugar alcohol and filler 1 minute.In one embodiment, with the sugar alcohol and about 10% (by carbohydrate materials gross weight) filler mutually fusion to about 20% (by carbohydrate materials gross weight) of about 80% (by carbohydrate materials gross weight) to about 90% (by the carbohydrate materials gross weight).

In case produce carbohydrate materials, just can be in steam-jacketed kettle or micro-wave oven, the heating carbohydrate materials is to the temperature of about 38 ℃ (100).In case the heating carbohydrate materials just can pass through any-mode known in the art, combined protein material and carbohydrate materials.In a suitable embodiment, use blender, Winkworth blender for example is in about 40 speed to about 50 rev/mins (rpm), with 2 kinds of materials fusion 1-5 minute together, to form dough/pasta.

Suitably, the high protein diet bar of above-mentioned embodiment will comprise the carbohydrate materials of about 35% (by food bars gross weight) to the albumen material of about 55% (by the food bars gross weight) and about 35% (by food bars gross weight) to about 50% (by the food bars gross weight).

Except albumen material and carbohydrate materials, other component can be added in the dough/pasta.Other component can add the albumen material before combined protein material and carbohydrate materials; Before combined protein material and carbohydrate materials, add carbohydrate materials; Or the albumen material and the carbohydrate materials of adding combination.The example of other suitable component can comprise flavor enhancement, vitamin, mineral matter, shortening, the cake shortening, Sucralose, asccharin, Aspartame, acesulfame potassium, thaumatin, glycyrrhizin, salt, lecithin, chankings, nut, the tree nut, with nut fat, probiotics, probiotic, leavening agent, the peanut powder, the oat volume, piece/crisp particle, colouring agent, antioxidant, fruit juice concentrates, acidulant is citric acid and malic acid for example, Sodium Benzoate, potassium sorbate, knob is sweet, acesulfame, chocolate liquid and its combination.

In case the formation dough/pasta just can use rolling pin, on marble or other suitable plate, with the dough/pasta compressing tablet.Can be with any-mode known in the art, with the dough/pasta compressing tablet, to produce required compressing tablet feature.

At last, the dough/pasta of compressing tablet can be cut or is divided into the single high protein diet bar of any required size.Suitably, use pizza cutters, with the dough/pasta cutting or be divided into and be about 102 millimeters, high about 10 millimeters, wide about 35 millimeters single high protein diet bar.

In alternate embodiment, the method for producing the high protein diet bar comprises: make up first kind of mixture and second kind of mixture, to form dough/pasta.In one embodiment, described first kind of mixture comprises the albumen material of soybean protein of the separation that contains have an appointment 100% (by albumen material gross weight) and the combination of solid/Powdered carbohydrate materials.The soybean protein that separates has about 30% to about 45% soluble solids index and the degree of hydrolysis of about 40STNBS to about 55STNBS.Second kind of mixture comprises the liquid carbohydrate materials.

In another embodiment, described first kind of mixture comprise contain have an appointment 33% (by albumen material gross weight) to the soybean protein of the separation of about 75% (by albumen material gross weight) and about 25% (by albumen material gross weight) to the albumen material of the lactoprotein of about 67% (by albumen material gross weight) and the combination of solid/Powdered carbohydrate materials.The soybean protein that separates has about 30% to about 60% soluble solids index and the degree of hydrolysis of about 25STNBS to about 35STNBS.More suitably, the soybean protein of separation has about 40% to about 50% soluble solids index and the degree of hydrolysis of about 30STNBS to about 35STNBS.Second kind of mixture comprises the liquid carbohydrate materials.

In another embodiment, described first kind of mixture comprise contain have an appointment 10% (by albumen material gross weight) to the soybean protein of the separation of about 90% (by albumen material gross weight) and about 10% (by albumen material gross weight) to the albumen material of the lactoprotein of about 90% (by albumen material gross weight) and the combination of solid/Powdered carbohydrate materials.Suitably, the soybean protein of the separation of this embodiment has about 30% to about 45%, more suitably about 30% to about 40% and even more suitably about 35% soluble solids index.In addition, the soybean protein of separation has about 40STNBS to about 55STNBS and the degree of hydrolysis of about 45STNBS more suitably.

In another embodiment, described first kind of mixture comprise contain have an appointment 33% (by albumen material gross weight) to the soybean protein of the separation of about 75% (by albumen material gross weight) and about 25% (by albumen material gross weight) to the albumen material of the lactoprotein of about 67% (by albumen material gross weight) and the combination of solid/Powdered carbohydrate materials.Suitably, the soybean protein of the separation of this embodiment can by the soluble solids index greater than about 70% and degree of hydrolysis be about 75STNBS to the soybean protein of first kind of separation of about 125STNBS and soluble solids index be about 30% to about 60% and degree of hydrolysis be about 25STNBS extremely second kind of soybean protein that separates of about 35STNBS form.More suitably, the soybean protein of first kind of separation has greater than about 80% and more suitably greater than about 90% soluble solids index, and has about 80STNBS to the degree of hydrolysis of about 120STNBS, and the soybean protein of second kind of separation has about 40% to about 50% soluble solids index, and has the degree of hydrolysis of about 30STNBS to about 35STNBS.Second kind of mixture comprises the liquid carbohydrate materials.

In case combination mixture just can be with the dough/pasta compressing tablet, and be divided into the single high protein diet bar of required size.In preferred embodiments, separately prepare albumen material and carbohydrate materials, combination then is to form dough/pasta.

In order to produce first kind of mixture, combined protein material and all other dryings with pulverous composition (for example solid/Powdered carbohydrate materials) and optional ingredients (for example cocoa power, vitamin and mineral matter, artificial sweetener etc.)." solid/Powdered carbohydrate materials " used herein is meant and is dehydrated into Powdered composition, contains carbohydrate materials less than about 5% moisture usually.In a suitable embodiment, use mixer instance such as Winkworth blender, in about 40 to about 50rpm speed mixing, combined with albumen material and other drying with pulverous composition.Suitably, in about 80% (by mixture total weight amount) to the albumen material of about 97% (by the mixture total weight amount) and about 3% (by mixture total weight amount) to about 20% (by mixture total weight amount) other drying and amount pulverous composition, with advancing in the albumen material of other drying with pulverous composition fusion.

As mentioned above, in one embodiment, described albumen material comprises about 10% (by albumen material gross weight) to the soybean protein of the separation of about 90% (by albumen material gross weight) and about 10% (by the albumen material gross weight) admixture of the lactoprotein of about 90% (by albumen material gross weight) extremely.More suitably, by the lactoprotein of about 33% (by albumen material gross weight) to the soybean protein of the separation of about 75% (by albumen material gross weight) and about 25% (by albumen material gross weight) to about 67% (by albumen material gross weight) is admixed to together, produce the albumen material.Even more suitably,, produce the albumen material by the soybean protein of the separation of about 50% (by albumen material gross weight) and the lactoprotein of about 50% (by albumen material gross weight) are admixed to together.Can pass through any-mode known in the art, soybean protein and lactoprotein that combination separates.In one embodiment, use blender,, soybean protein and the lactoprotein that separates is mixed together 1 minute in about speed of 40 to about 50rpm.Suitable blender be the Winkworth blender (can be available from WinkworthMachinery, Ltd., Reading, England).

In another embodiment,, process protein mixture jointly, with the soybean protein/lactoprotein admixture that is formed for the common processing in the albumen material in case the soybean protein of hybrid separation and lactoprotein just use said method.When the albumen material comprises the soybean protein of common processing/lactoprotein admixture, by the lactoprotein of about 10% (by admixture gross weight) to the soybean protein of the separation of about 90% (by the admixture gross weight) and about 10% (by admixture gross weight) to about 90% (by the admixture gross weight) is admixed to together, produce the soybean protein/lactoprotein admixture of common processing.More suitably, by the lactoprotein of about 33% (by admixture gross weight) to the soybean protein of the separation of about 75% (by the admixture gross weight) and about 25% (by admixture gross weight) to about 67% (by the admixture gross weight) is admixed to together, produce the soybean protein/lactoprotein admixture of common processing.Even more suitably,, produce the soybean protein/lactoprotein admixture of common processing by the soybean protein of the separation of about 50% (by the admixture gross weight) and the lactoprotein of about 50% (by the admixture gross weight) are admixed to together.

In independent container, produce the second kind of mixture that contains liquid carbohydrate materials and optional liquid flavor enhancement." liquid carbohydrate materials " used herein is meant that it is microbiologically stabilised carbohydrate materials that solids content is high enough in environment temperature.Usually, the liquid carbohydrate materials has about 72% to about 82% solids content.In a suitable embodiment, following liquid carbohydrate materials and liquid seasoning are admixed to together: use spatula that carbohydrate materials and flavor enhancement are thoroughly mixed together, to form homogeneous mixture.

In case generate second kind of mixture, just in steam-jacketed kettle or micro-wave oven, second kind of mixture is heated to the temperature of about 37.8 ℃ (100), with reduction viscosity, thus second kind of mixture of generation high fluidity.

In case heat second kind of mixture, just can pass through any-mode known in the art, make up first kind of mixture and second kind of mixture.In a suitable embodiment, use blender, Winkworth blender for example is in about 40 speed to about 50 rev/mins (rpm), with first kind and second kind of mixture time period of about 1 minute to about 3 minutes 45 seconds of fusion together, with the formation dough/pasta.

Suitably, the high protein diet bar of this embodiment will comprise the carbohydrate materials of about 25% (by food bars gross weight) to the albumen material of about 50% (by the food bars gross weight) and about 40% (by food bars gross weight) to about 55% (by the food bars gross weight).

Except first kind and the second kind of mixture, other component can be added in dough/pasta.Other component can add first kind of mixture before first kind of combination and second kind of mixture; Before first kind of combination and second kind of mixture, add second kind of mixture; Or first kind and second kind of mixture of adding combination.Other suitable component that can add dough/pasta can comprise, for example, flavor enhancement, vitamin, mineral matter, shortening, the cake shortening, Sucralose, asccharin, Aspartame, acesulfame potassium, thaumatin, glycyrrhizin, salt, lecithin, chankings, nut, the tree nut, with nut fat, probiotics, probiotic, leavening agent, the peanut powder, the oat volume, piece/crisp particle, colouring agent, antioxidant, fruit juice concentrates, acidulant is citric acid and malic acid for example, Sodium Benzoate, potassium sorbate, knob is sweet, acesulfame, chocolate liquid and its combination.

In case the formation dough/pasta just can use rolling pin, on marble or other suitable plate, with the dough/pasta compressing tablet.Can be with any-mode known in the art, with the dough/pasta compressing tablet, to produce required compressing tablet feature.

At last, the dough/pasta of compressing tablet can be cut or is divided into single high protein diet bar.Suitably, use pizza cutters, with the dough/pasta cutting or be divided into and for example be about 102 millimeters, high about 10 millimeters, wide about 35 millimeters single high protein diet bar.

In the method for all above-mentioned production high protein diet bars, can after separately, further cure single high protein diet bar.In one embodiment, can be in the baking oven of about 177 ℃ (350), cure single high protein diet treaty 6 minutes to about 7 minutes time period.

The high protein diet bar of Sheng Chaning can use individually or with other food bars in combination in this disclosure.For example, in one embodiment, the high protein diet bar of Sheng Chaning can be used as one or more layers of multi-layer food bar in this disclosure.

High protein diet bar feature

The high protein diet bar of producing by the method for present disclosure has the quality of improvement.Particularly, the high protein diet bar that this paper produces is softer than conventional high protein diet bar, thereby the finished product that more needs is provided.

According to using probe that bar is compressed the required gram force of preset distance (grams of force) (that is, mechanical hardness), can measure the pliability of high protein diet bar.Use Texture ExpertExceed texture analysis instrument (" TA.TXT2 ") (50-kg measuring cell) (can be available from Stable MicroSystems Ltd., England) and corresponding software, can measurement mechanical hardness, wherein the TA-55 probe is the probe that is used to measure the mechanical hardness of food bars.The power of TA.TXT2 is calibrated at zero-g (there not being counterweight on the calibration platform) and 5kg (the 5kg counterweight is arranged on calibration platform).By making probe distance set closely as far as possible from the TA.TXT2 platform, calibration is popped one's head in.By high protein diet bar centering being positioned on the platform under the probe, measure the mechanical hardness of high protein diet bar.TA.TXT2 is set for 1 millimeter of 10 gram force per second mobile probe, and probe enters half that the high protein diet bar is up to high protein diet bar height.In the insertion high protein diet bar process of will popping one's head in, also set TA.TXT2, come per second to obtain 200 data points.With probe puncture high protein diet bar other 2 times, and measure the mechanical hardness of each puncture.Then, " mechanical hardness " that records is calculated as the mean value of 3 measurements.Such measuring technique is well known by persons skilled in the art.

Suitably, when the high protein diet bar comprised one or more sugar alcohols and filler as carbohydrate materials, the high protein diet bar of present disclosure had the mechanical hardness less than 2500 gram forces.More suitably, when the high protein diet bar comprised one or more sugar alcohols and filler as carbohydrate materials, the high protein diet bar had less than about 2000 gram forces and even more suitably less than the mechanical hardness of about 1700 gram forces.

When the high protein diet bar comprises albumen material and carbohydrate materials for example during syrup, the high protein diet bar suitably has the mechanical hardness less than about 2000 gram forces.More suitably, when the high protein diet bar comprises albumen material and carbohydrate materials for example during syrup, the high protein diet bar has less than about 1500 gram forces and even more suitably less than the mechanical hardness of about 1000 gram forces.

Except the mechanical hardness with raising, the high protein diet bar has the chewiness (chewiness) of raising, records as using subjective sensation panel (panel).Particularly, use the happy scale of 15-point to measure chewiness.Particularly, high protein diet bar to be evaluated is cut into the sample of a bite size (1/2 inch x1/2 inch).After the ability through screening the evaluation chewiness of verifying them, 10 housebroken description group member (panelist) product are had a taste of the sample of size, and the chewiness of assess sample.According to the happy scale of 15-point, 15 fens extremely anti-chewing, and 1 fen not anti-chewing.Before tasting sample, use to have the commercial sample that definite chewiness instructs, set anchor point (anchor point).The happy scoring of chewiness as the commercial sample of anchor point and their correspondences is as follows: Atkins

Muffin bar (can be available from AtkinsNutritionals, Inc., Ronkonkoma, New York)=3, Met-Rx

Extrude bar (can be available from Met-Rx USA, Inc., Boca Raton, Florida)=5, Original Powerbar

(can be available from Powerbar, Inc., Berkeley, California)=9 and Tootsie Rolls

(can be available from Tootsie Roll Industries, Inc., Chicago, Illinois)=15.

When the high protein diet bar comprises albumen material and carbohydrate materials for example during syrup, the high protein diet bar suitably has about 4.0 to about 10.0 chewiness scoring.More suitably, the high protein diet bar has about 6.0 to about 8.0 chewiness scoring.

In addition, the high protein diet bar of present disclosure shows the increased shelf-life limit; That is to say, compare that high protein diet bar as herein described is kept their quality pliability and longer time period of palatability with conventional high protein diet bar.The high protein diet bar especially needs long shelf life, because such food bars long-time section ground on the vending rack of being everlasting is showed for sale.Equally, the high protein diet bar may long-time section be stored before transportation.A kind of suitable method of determining the pot-life is, by measure store before and afterwards mechanical hardness difference, and should numeral divided by storing fate (that is hardening rate).

When the high protein diet bar comprises the albumen material and during as one or more sugar alcohols of carbohydrate materials and filler, the high protein diet bar suitably has the hardening rate less than 170 gram force/skies.More suitably, when the high protein diet bar comprises the albumen material and during as one or more sugar alcohols of carbohydrate materials and filler, the high protein diet bar has the hardening rate less than 100 gram force/skies, even more suitably, less than 50 gram force/skies.

When the high protein diet bar comprises albumen material and carbohydrate materials for example during syrup, the high protein diet bar suitably has the hardening rate less than 275 gram force/skies.More suitably, when the high protein diet bar comprises albumen material and carbohydrate materials for example during syrup, the high protein diet bar has the hardening rate less than 100 gram force/skies, even more suitably less than 50 gram force/skies.

In a particularly preferred embodiment of present disclosure, the high protein diet bar comprises the carbohydrate materials of about 30% (by food bars gross weight) to the albumen material of about 50% (by the food bars gross weight) and about 40% (by food bars gross weight) to about 55% (by the food bars gross weight), and wherein said albumen material comprises the combination of soybean protein, lactalbumin isolate and the calcium caseinate of the soybean protein of first kind of separation, second kind of separation.The soybean protein of first kind of separation has the soluble solids index greater than about 70%, and has the degree of hydrolysis of about 75STNBS to about 125STNBS.The soybean protein of second kind of separation has about 30% to about 60% soluble solids index, and has the degree of hydrolysis of about 25STNBS to about 35STNBS.Carbohydrate materials is a syrup.The high protein diet bar has the mechanical hardness less than about 2000 gram forces.Suitably, lactalbumin isolate is present in the high protein diet bar in the amount of about 9.7% (by the food bars gross weight).Calcium caseinate is present in the high protein diet bar in the amount of about 9.7% (by the food bars gross weight).In addition, first kind is present in the high protein diet bar in the amount of about 9.5% (by the food bars gross weight) separately with second kind of soybean protein that separates.

Embodiment

The following examples only are intended to further specify and explain present disclosure.Therefore, present disclosure is not limited to any details among these embodiment.

Embodiment 1

In this embodiment, produced the high protein diet bar sample that comprises albumen material and carbohydrate materials.Estimated the functional character of high protein diet bar, for example mechanical hardness and chewiness.

In order to produce in an embodiment the high protein diet bar of estimating, the Winkworth blender (can be available from Winkworth Machinery, Ltd., Reading mixed 1 minute with the speed of 48 rev/mins (rpm) in England), produced first kind of mixture.First kind of mixture comprises: 933.4g albumen material, 116.0g cocoa power (can be available from DeZaan, Milwaukee, Wisconsin), 14.0g vitamin and mineral premix (can be available from Fortitech, Schenectady, NewYork), 2.0g salt, the 0.6g Sucralose (can be used as Splenda

Available from Tate ﹠amp; Lyle, Inc., Decatur, Illinois), 144.0g cake shortening (can be available from BakeMark, Bradley, Illinois) and 14.0g lecithin (can be used as Centrophase 152 available from The Solae Co., St.Louis, Missouri).

In independent container, by heating (microwaving) mixture about 45 seconds at High-Power Microwave, second kind of mixture that will contain carbohydrate materials and liquid seasoning is heated to the temperature of 37.8 ℃ (100).Carbohydrate materials is made up of the mixture of following substances: 59.1g glycerine, 94.0g maltitol, 94.0g polydextrose syrup.Liquid seasoning is made up of the mixture of following substances: 8.0g Edlong chocolate flavor 610 (can be available from The EdlongCorporation, Elk Grove Village, Illinois), 8.0g Edlong chocolate flavor 614 (can be available from The Edlong Corporation, Elk Grove Village, Illinois), with 6.0g vanilla flavor enhancement (can be available from Sethness Greenleaf, Inc., Chicago, Illinois).In the Winkworth blender, that first kind of mixture and second kind of mixture is combined then, and mixed 3 minutes 45 seconds with the speed of 48rpm.Then on marble slab with the dough/pasta compressing tablet that obtains, and bar is cut into heavily about 45g to the sheet of about 55g (being about 102 millimeters, about 10 millimeters of height, and wide about 35 millimeters of silver).

Prepare 11 high protein diet bar samples that comprise various albumen materials.Use the soybean protein that only separates as the albumen material, prepare 2 samples.Only using, lactoprotein prepares 4 samples as the albumen material.The soybean protein that the remaining sample use separates and the admixture of lactoprotein are as the albumen material.

Be displayed in Table 1 the commercial source of the albumen type of material, albumen concentration of material and the albumen material that in 11 high protein diet bar samples, use:

Table 1

N/A=is inapplicable

FXPH0313 shown in the table 1 is the soybean protein that ISP 1-type separates, and has the degree of hydrolysis of 87STNBS.FXP 950 is soybean proteins that ISP 2-type separates, and has the degree of hydrolysis of 115STNBS.

Then, with high protein diet bar sample be housed in metal, in the damp-proof membrane, the latter can available from Kapak Corporation (St.Louis Park, Minnesota).Bar was preserved 42 days in the temperature of 32.2 ℃ (90).Bar was preserved 42 days in the temperature of 32.2 ℃ (90), be equal to statistically in environmental condition (for example on storage rack) and preserved bar 11-12 month.

Use TA.TXT2 texture analysis instrument and said method then, measure the mechanical hardness of sample.Particularly, at the 1st day and the 42nd day, measurement mechanical hardness.Use mechanical hardness value and said method then, the hardening rate of working sample.Be displayed in Table 2 the result of 3 measurements and calculations:

Table 2

Data in the table 2 show, after 42 days, the sample that only contains lactoprotein is compared with other sample has the highest mechanical hardness value, is equal to the sample with harder brick sample quality.On the contrary, contain the soybean protein of fusion and the sample of lactoprotein and have lower mechanical hardness value.Equally, the quality of the sample of fusion is softer.The sample that only contains the soybean protein of separation has low mechanical hardness, has the mechanical hardness value of 1979 gram forces and 1635 gram forces.Admixture C and admixture E demonstrate similar mechanical hardness, and they have the mechanical hardness value of 2064 gram forces and 1678 gram forces respectively.

In addition, as shown in table 2, the sample that only contains lactoprotein has the highest hardening rate, has 58g/ days to 101g/ days hardening rate.On the contrary, contain the soybean protein of separation of fusion and the sample of lactoprotein and have slower hardening rate.The sample that only contains the soybean protein of separation has the slowest hardening rate, has the hardening rate of 23.9g/ days and 23.3g/ days.Admixture D and admixture E sample demonstrate similar hardening rate, and they have the hardening rate of 36.3g/ days and 33.9g/ days respectively.

Embodiment 2

In this embodiment, produced the high protein diet bar sample that comprises albumen material and syrup.Estimated the functional character of high protein diet bar, for example mechanical hardness and chewiness.

In order to produce the high protein diet bar, the Winkworth blender (can be available from WinkworthMachinery, Ltd., Reading mixed 1 minute with the speed of 48 rev/mins (rpm) in England), produced first kind of mixture.First kind of mixture comprises: 600.0g albumen material, 32.4g the rice syrup solid (can be available from Natural Products, Lathrop, California), the 76.4g cocoa power (can be available from DeZaan, Milwaukee, Wisconsin), and 10.5g vitamin and mineral premix (can be available from Fortitech, Schenectady, New York) and 1.6g salt.

In independent container, by heating at High-Power Microwave about 45 seconds, second kind of mixture that will contain liquid sugar sirup and liquid seasoning is heated to the temperature of 37.8 ℃ (100).Liquid sugar sirup (can be available from Roquette by 710.0g 63DE corn syrup, LESTREM Cedex, France) form with 55: 45 admixtures and the 59.1g glycerine of high-fructose corn syrup 55 (can available from International Molasses Corp., Rochelle Park, New Jersey).Liquid seasoning (can be available from The Edlong Corporation by 4.1g Edlong chocolate flavor 610, Elk Grove Village, Illinois), 4.1g Edlong chocolate flavor 614 (can be available from TheEdlong Corporation, Elk Grove Village, Illinois) and 2.0g vanilla flavor enhancement (can be available from Sethness Greenleaf, Inc., Chicago Illinois) forms.In the Winkworth blender,, the second kind of mixture that heats mixed 3 minutes 45 seconds with first kind of mixture then with the speed of 48rpm.Then on marble slab with the dough/pasta compressing tablet that obtains, and bar is cut into heavily about 45g to the sheet of about 55g (being about 102 millimeters, about 10 millimeters of height, and wide about 35 millimeters of silver).

Prepare 4 high protein diet bar samples that comprise various albumen materials.Use the soybean protein that only separates as the albumen material, prepare 1 sample.Only using, lactoprotein prepares 2 samples as the albumen material.The soybean protein that use separates and the admixture of lactoprotein prepare 1 sample as the albumen material.

Be displayed in Table 3 the commercial source of the albumen type of material, albumen concentration of material and the albumen material that in 4 high protein diet bar samples, use:

Table 3

FXP H0320 shown in the table 3 is the soybean protein that ISP 3-type separates, and has the degree of hydrolysis of 31STNBS.

Then, with high protein diet bar sample be housed in metal, in the damp-proof membrane, the latter can be available from Kapak Corporation.Similar to Example 1, bar was preserved 42 days in the temperature of 32.2 ℃ (90).

After 42 days, use TA.TXT2 texture analysis instrument and said method, measure the mechanical hardness of sample.Be displayed in Table 4 the result of these measurements:

Table 4

As shown in table 4, at the 42nd day, the mechanical hardness that contains the sample of soybean-dairy products admixture was compared with other high protein diet bar sample and has been reduced at least about 74%.Equally, the quality of soybean-dairy products admixture sample is softer than all other high protein diet bar samples.The sample that only contains the soybean protein of separation has the highest mechanical hardness, has the mechanical hardness of 7625 gram forces.

In addition, compare with other high protein diet bar sample, the sample that contains soybean-dairy products admixture has the slowest hardening rate.Equally, compare with other sample, soybean-dairy products admixture sample has the longer pot-life.The sample that only contains lactalbumin isolate has the fastest hardening rate, has 81.1g/ days hardening rate.

Except measurement mechanical hardness and hardening rate, use said method, measured the chewiness of high protein diet bar sample.Particularly, every period has been estimated 5 high protein diet bar samples, wherein 2 high protein diet bars that sample is a same type.Repeat samples is as internal contrast.Between each sample, housebroken group member gargles with the filtered running water of 1-2 ounce (room temperature, promptly about 25 ℃ (77)).Be displayed in Table 5 the result that chewiness is measured:

Table 5

High protein diet bar sample	The chewiness scoring
		ISP3 (soybean protein 3 of separation)	4.3
WPI (lactalbumin isolate)	15.0
		The dairy products admixture	12.8
Soybean-dairy products admixture	6.0

As shown in table 5, the most anti-food bars sample of chewing is only to contain the sample of lactoprotein as the albumen material.Least anti-food bars sample of chewing is only to contain the sample of the soybean protein of separation as the albumen material.The sample that contains the admixture of the soybean protein of separation and lactoprotein has chewiness scoring 6.0, and it falls in the preferable range of chewiness scoring of high protein diet bar as mentioned above.

Embodiment 3

In this embodiment, produced the high protein diet bar sample that cures of banana nut seasoning, it comprises albumen material and carbohydrate materials (comprising syrup).

For the high protein diet bar that obtains curing, the Hobart blender (can be used as contain 12 quarts of bowls and oar Model A120 available from Hobart Corporation, Troy, Ohio) in, mixed on low speed 1 minute, produce first kind of mixture.First kind of mixture comprises: 128.8g albumen material, 2.0g vitamin and mineral premix (can be available from Fortitech, Schenectady, New York), the 4.5g baking powder, 9.1g nut (can be available from Novarro PecanCompany, Corsicana, Texas), 0.8g vanilla flavor enhancement (can be available from SethnessGreenleaf, Inc., Chicago, Illinois), the insoluble excipient of 2.7g baking (can be available from Sethness Greenleaf, Inc., Chicago, Illinois) and the cryodesiccated banana of 15.2g (can be available from VanDrunen Farms, Momence, Illinois).The albumen material is made up of following substances: the 28.5g FXP H0313 (soybean protein that ISP 1-type separates, can be available from The SolaeCompany, St.Louis, Missouri), 28.5g the FXP H0320 (soybean protein that ISP 3-type separates, can be available from The Solae Company, St.Louis, Missouri), 29.2g lactalbumin isolate (can be used as Barflex available from Glanbia Foods, Inc., Twin Falls, Idaho), 29.2g calcium caseinate (can be used as Farbest 290 available from Farbest Brands, Montvale, NewJersey) and 13.5g liquid shell egg.

In independent container, then by heating at High-Power Microwave about 12 seconds, second kind of mixture that 139.0g is contained liquid carbon hydrate, liquid aliphatic and oil and liquid seasoning is heated to the temperature of 37.8 ℃ (100).Second kind of mixture comprises: 31.1g Fruitrim

The liquid sweetener (can be available from Advanced Ingredients, Inc., Capitola, California), 18.2g high malt sugar 42DE brown rice syrup (can be available from Briess Malt and Ingredients Company, Chilton, Wisconsin), the 47.4g isomaltulose (can be available from BioNeutra, Inc., Edmonton, Alberta, Canada), 24.0g high oleic sunflower oil (can be available from Humko OilProducts, Memphis, Tennessee), the 15.0g banana puree (can be available from Northwest NaturalsCorporation, Bothell, Washington), 3.0g lecithin (can be available from The SolaeCompany, St.Louis, Missouri), with 0.3g liquid Sucralose (can be available from Tate andLyle, Decatur, Illinois).In the Hobart blender,, the second kind of mixture that heats mixed 1 minute with first kind of mixture then at low speed.Then the dough/pasta that obtains is placed the gem bucket, every part of heavily about 80-90g of dish (being about 100 millimeters, high about 24 millimeters, and wide about 55 millimeters of the sheet that provides).Cured dough/pasta 6 minutes at 176.7 ℃ (350 °F) then.

Embodiment 4

In this embodiment, produced the high protein diet bar sample that comprises albumen material and syrup.Estimated the functional character of high protein diet bar, for example mechanical hardness and hardening rate.

In order to produce the soybean protein that ISP 4-type separates, discussed above as this paper, with (IP) soybean sheet degreasing of hexane with the retention performance that grinds, and with NaOH (NaOH) in about 9.67 extractions of pH.In case the extraction soybean protein just is suspended in it 10 minute time period in water that temperature is 36 ℃ (96).In the soybean protein that suspends, add hydrochloric acid (HCl) then, thereby pH of suspension is reduced to about 4.45.Extract keeps 5 minute time period in HCl solution, to form the soybean protein grumeleuse of precipitation from the soybean protein that suspends.Precipitate and separate soybean protein grumeleuse and in the soybean protein that suspends remaining carbohydrate and fat.By the Decanter centrifuge (can be available from Sharples Co., North Attleboro, Mass.) in, to about 15 seconds, finish separation at the temperature centrifugal sediment about 10 of the speed of 4000 rev/mins (rpm) and 36 ℃ (96).

The soybean protein grumeleuse of the precipitation that hydration obtains in the aqueous solution then, and place the Cowles jar.Add NaOH in the soybean protein grumeleuse suspension of precipitation, to form the soybean protein grumeleuse suspension of neutralization, it has the pH of raising.NaOH was mixed with soy bean proteinous soln 10 minutes, thereby the pH of second kind of solution is increased to about 6.5.Soybean protein grumeleuse slurry with neutralization is heated to about 54 ℃ (129.2 °F) then.The bromelain of soybean protein grumeleuse slurry and 0.15% (by the soybean protein grumeleuse weight of the neutralization of drying) that makes the neutralization of heating then about 35 minutes in the thermotonus of about 54 ℃ (129.2), this enzyme has the activity of 2500BTU/g (can be available from Valley Research, South Bend, Indiana).The soybean protein material that enzyme was handled is heated to about 9 seconds of the temperature of about 151.7 ℃ (305) then.At last, with the soybean protein material flash cooled handled of enzyme of the heating temperature of about 82 ℃ (180) extremely, and pass through nozzle atomization device under about 3500psig pressure and about 285 ℃ (545) temperature, spray-drying in parallel flow drier.

In case obtain the albumen material, just prepare the high protein diet bar.In order to obtain the high protein diet bar, the Winkworth blender (can be available from Winkworth Machinery, Ltd., Reading mixed 1 minute with the speed of 48 rev/mins (rpm) in England), produced first kind of mixture.First kind of mixture comprises: 600.0g albumen material, 32.4g the rice syrup solid (can be available from Natural Products, Lathrop.California), 76.4g cocoa power (can be available from DeZaan, Milwaukee, Wisconsin), 10.5g vitamin and mineral premix (can be available from Fortitech, Schenectady, New York) and 1.6g salt.

In independent container, by heating at High-Power Microwave about 45 seconds, second kind of mixture that will contain liquid sugar sirup and liquid seasoning is heated to the temperature of 37.8 ℃ (100).Liquid sugar sirup (can be available from Roquette by 710.0g 63DE corn syrup, LESTREM Cedex, France) form with 55: 45 admixtures and the 59.1g glycerine of high-fructose corn syrup 55 (can available from International Molasses Corp., Rochelle Park, New Jersey).Liquid seasoning (can be available from The Edlong Corporation by 4.1g Edlong chocolate flavor 610, Elk Grove Village, Illinois), 4.1g Edlong chocolate flavor 614 (can be available from TheEdlong Corporation, Elk Grove Village, Illinois) and 2.0g vanilla flavor enhancement (can be available from Sethness Greenleaf, Inc., Chicago Illinois) forms.In the Winkworth blender,, the second kind of mixture that heats mixed 3 minutes 45 seconds with first kind of mixture then with the speed of 48rpm.Then on marble slab with the dough/pasta compressing tablet that obtains, and bar is cut into heavily about 45g to the sheet of about 55g (being about 102 millimeters, about 10 millimeters of height, and wide about 35 millimeters of silver).

Prepare 3 high protein diet bar samples that comprise the soybean protein of various separation as the albumen material.Be displayed in Table 6 the type of soybean protein of the separation of in 3 high protein diet bar samples, using and the commercial source of the soybean protein that separates:

Table 6

The soybean protein that ISP 4-type separates has the degree of hydrolysis of 45STNBS.In addition, FXP H0313 is the soybean protein that ISP 1-type separates, and has the degree of hydrolysis of 87STNBS, and FXP H0320 is the soybean protein that ISP 3-type separates, and has the degree of hydrolysis of 31STNBS.

Then, with high protein diet bar sample be housed in metal, in the damp-proof membrane, the latter can be available from Kapak Corporation.Bar was preserved 35 days in the temperature of 32.2 ℃ (90).

After 35 days, use TA.TXT2 texture analysis instrument and said method then, measure the mechanical hardness of sample.Particularly, at the 1st day and the 35th day, measurement mechanical hardness.Use mechanical hardness value and said method then, the hardening rate of working sample.Be displayed in Table 7 the result of these measurements:

Table 7

As shown in table 7, at the 35th day, use ISP 4-type albumen to compare with other high protein diet bar sample and reduced at least about 73.2% as the mechanical hardness of the sample of albumen material.Equally, the quality of ISP 4-type protein sample is softer than other high protein diet bar sample.Use the sample of ISP 1-type albumen to have the highest mechanical hardness, have the mechanical hardness of 1140 gram forces.In addition, ISP 4-type protein sample has the slowest hardening rate.Equally, ISP 4-type protein sample produces the high protein diet bar with pot-life longer than other sample.

Embodiment 5

In this embodiment, produced the high protein diet bar sample that comprises albumen material and syrup.Estimated the functional character of high protein diet bar, for example mechanical hardness and hardening rate.

Use the method for embodiment 4, produce the soybean protein of the ISP4-type separation of the albumen material that is used for the high protein diet bar.

In order to obtain the high protein diet bar, the Winkworth blender (can be available from WinkworthMachinery, Ltd., Reading mixed 1 minute with the speed of 48 rev/mins (rpm) in England), produced first kind of mixture.First kind of mixture comprises: 600.0g albumen material, 32.4g the rice syrup solid (can be available from Natural Products, Lathrop.California), 76.4g cocoa power (can be available from DeZaan, Milwaukee, Wisconsin), 10.5g vitamin and mineral premix (can be available from Fortitech, Schenectady, New York) and 1.6g salt.

In independent container, by heating at High-Power Microwave about 45 seconds, second kind of mixture that will contain liquid sugar sirup and liquid seasoning is heated to the temperature of 37.8 ℃ (100).Liquid sugar sirup (can be available from Roquette by 710.0g 63DE corn syrup, LESTREM Cedex, France) form with 55: 45 admixtures and the 59.1g glycerine of high-fructose corn syrup 55 (can available from International Molasses Corp., RochellePark, New Jersey).Liquid seasoning (can be available from The Edlong Corporation by 4.1g Edlong chocolate flavor 610, ElkGrove Village, Illinois), 4.1g Edlong chocolate flavor 614 (can be available from TheEdlong Corporation, Elk Grove Village, Illinois) and 2.0g vanilla flavor enhancement (can be available from Sethness Greenleaf, Inc., Chicago Illinois) forms.In the Winkworth blender,, the second kind of mixture that heats mixed 3 minutes 45 seconds with first kind of mixture then with the speed of 48rpm.Then on marble slab with the dough/pasta compressing tablet that obtains, and bar is cut into heavily about 45g to the sheet of about 55g (being about 102 millimeters, about 10 millimeters of height, and wide about 35 millimeters of silver).

Prepare 2 high protein diet bar samples that comprise various albumen materials.Be displayed in Table 8 the commercial source of the albumen type of material, albumen concentration of material and the albumen material that in 2 high protein diet bar samples, use:

Table 8

The soybean protein that ISP 4-type separates has the degree of hydrolysis of 45STNBS.

Then, with high protein diet bar sample be housed in metal, in the damp-proof membrane, the latter can be available from Kapak Corporation.Be similar to embodiment 1, bar was preserved 42 days in the temperature of 32.2 ℃ (90).

After 42 days, use TA.TXT2 texture analysis instrument and said method then, measure the mechanical hardness of sample.Be displayed in Table 9 the result of these measurements:

Table 9

As shown in table 9, at the 42nd day, use admixture A to compare reduction with other high protein diet bar sample as the mechanical hardness of the sample of albumen material.Equally, the quality of admixture A sample is softer than other high protein diet bar sample.In addition, use admixture A to compare reduction with dairy products admixture sample as the hardening rate of the sample of albumen material.

Embodiment 6

In this embodiment, produced the high protein diet bar sample that comprises albumen material and carbohydrate materials.Estimated the functional character of high protein diet bar, for example mechanical hardness and hardening rate.

Use embodiment 4 described methods, produced the soybean protein of the ISP 4-type separation of the albumen material that is used for the high protein diet bar.

In order to produce in this embodiment the high protein diet bar of estimating, the Winkworth blender (can be available from Winkworth Machinery, Ltd., Reading mixed 1 minute with the speed of 48 rev/mins (rpm) in England), produced first kind of mixture.First kind of mixture comprises: 933.4g albumen material, 116.0g cocoa power (can be available from DeZaan, Milwaukee, Wisconsin), 14.0g vitamin and mineral premix (can be available from Fortitech, Schenectady, New York), 2.0g salt, the 0.6g Sucralose (can be used as Splenda

Available from Tate ﹠amp; Lyle, Inc., Decatur, Illinois), 144.0g cake shortening (can be available from BakeMark, Bradley, Illinois) and 14.0g lecithin (can be used as Centrophase 152 available from The Solae Co., St.Louis, Missouri).

In independent container, by heating at High-Power Microwave about 45 seconds, second kind of mixture that will contain carbohydrate materials and liquid seasoning is heated to the temperature of 37.8 ℃ (100).Carbohydrate materials is made up of the mixture of following substances: 59.1g glycerine, 94.0g maltitol, 94.0g polydextrose syrup.Liquid seasoning is made up of the mixture of following substances: 8.0gEdlong chocolate flavor 610 (can be available from The Edlong Corporation, Elk GroveVillage, Illinois), 8.0g Edlong chocolate flavor 614 (can be available from The EdlongCorporation, Elk Grove Village, Illinois), with 6.0g vanilla flavor enhancement (can be available from Sethness Greenleaf, Inc., Chicago, Illinois).In the Winkworth blender, that first kind of mixture and second kind of mixture is combined then, and mixed 3 minutes 45 seconds with the speed of 48rpm.Then on marble slab with the dough/pasta compressing tablet that obtains, and bar is cut into heavily about 45g to the sheet of about 55g (being about 102 millimeters, about 10 millimeters of height, and wide about 35 millimeters of silver).

Prepare 2 high protein diet bar samples that comprise various albumen materials.Be displayed in Table 10 the commercial source of the albumen type of material, albumen concentration of material and the albumen material that in 2 high protein diet bar samples, use:

Table 10

The soybean protein that ISP 4-type separates has the degree of hydrolysis of 45STNBS.

Then, with high protein diet bar sample be housed in metal, in the damp-proof membrane, the latter can available from Kapak Corporation (St.Louis Park, Minnesota).Bar was preserved 42 days in the temperature of 32.2 ℃ (90).

Use TA.TXT2 texture analysis instrument and said method then, measure the mechanical hardness of sample.Particularly, at the 1st day and the 42nd day, measurement mechanical hardness.Use mechanical hardness value and said method then, the hardening rate of working sample.Be displayed in Table 11 the result of these measurements and calculations:

Table 11

Data in the table 11 show that after 42 days, the sample that contains admixture A albumen material has lower mechanical hardness value, are equal to the sample with more soft ground.In addition, the sample that contains admixture A has lower hardening rate, and this correspondence with the sample that contains the dairy products admixture and compared the longer pot-life.

Based on the disclosure of this paper, table 12 has been summed up many embodiments of high protein diet bar described herein.Particularly, table 12 has shown the many possible combination of the various albumen in the present disclosure scope.

Table 12

Content above considering has realized several purposes of present disclosure as can be seen, and has obtained other useful result.

When introducing the element of present disclosure or its preferred embodiment, article " (a) ", " a kind of (an) ", " being somebody's turn to do (the) " and " described (said) " are intended to expression and have one or more elements.Term " comprises ", " comprising " and " having " be intended to inclusive, and expresses possibility and have other element except the element of listing.

Term " by weight " is used for describing the amount of high protein diet bar component in the application's full text.Except as otherwise noted, term " by weight " is intended to expression (as is) weight meter in statu quo, does not add or removal moisture to product.Term is intended to be illustrated on the dried basis by butt plinth weight, has wherein removed moisture.

Owing to can not break away under the situation of scope of present disclosure foregoing is made various variations, so that expection all the elements that comprise in the above description and that show in the accompanying drawings should be interpreted as is illustrative, and implication without limits.

Claims (20)

1. the soybean protein of Fen Liing, it comprises the albumen of at least 90% (by dried separator weight), carbohydrate less than about 0.5% (by dried separator weight), about 3.5% (by dried separator weight) is to the fat of about 6.0% (by dried separator weight), with the ash content of about 3.5% (by dried separator weight) to about 7.0% (by dried separator weight), the soybean protein of wherein said separation has about 30% to about 45% soluble solids index, and has the degree of hydrolysis of about 40STNBS to about 55STNBS.

2. the soybean protein of the described separation of claim 1, it comprises the albumen at least about 92% (by dried separator weight).

3. the soybean protein of the described separation of claim 1, the soybean protein of wherein said separation has about 30% to about 40% soluble solids index.

4. the soybean protein of the described separation of claim 1, the soybean protein of wherein said separation has about 35% soluble solids index.

5. the soybean protein of the described separation of claim 1, the soybean protein of wherein said separation has the degree of hydrolysis of about 45STNBS.

6. produce the method for the soybean protein that separates with high-molecular-weight protein fraction and LMWP fraction, this method comprises:

With the soybean sheet extraction soybean protein of aqueous solution from degreasing;

Make the soybean protein contact acid of extraction, to form the soybean protein grumeleuse of precipitation;

Make the soybean protein grumeleuse contact water of precipitation, to form soybean protein grumeleuse slurry;

Make this soybean protein grumeleuse slurry contact alkaline aqueous solution, to form the soybean protein grumeleuse slurry of neutralization;

With the soybean protein grumeleuse slurry of neutralization be heated to about 50 ℃ to about 60 ℃ temperature;

Handle the soybean protein grumeleuse slurry of the neutralization of heating with enzyme;

The soybean protein grumeleuse slurry that enzyme was handled be heated to about 125 ℃ to about 160 ℃ temperature, continue about 5 seconds to about 30 second time periods; With

The soybean protein grumeleuse slurry that the enzyme of dry heat was handled is to form the soybean protein that separates.

7. the described method of claim 6 wherein with the aqueous solution of pH about 6.4 to about 7.5, is extracted soybean protein from the soybean sheet of degreasing.

8. the described method of claim 6 wherein with the alkaline aqueous solution of pH about 9.5 to about 10.0, is extracted soybean protein from the soybean sheet of degreasing.

9. the described method of claim 8, wherein said alkaline aqueous solution comprises the basic matterial that is selected from NaOH, calcium hydroxide and their mixture.

10. the described method of claim 6, the soybean protein that wherein is used to contact extraction is selected from the acid of the soybean protein grumeleuse that forms precipitation: hydrochloric acid, citric acid, phosphoric acid or their mixture.

11. the described method of claim 6 wherein contacts soybean protein grumeleuse slurry and has about 5.8 to about 6.6 pH with the alkaline aqueous solution of the soybean protein grumeleuse slurry that forms neutralization.

12. the described method of claim 6, wherein the soybean protein grumeleuse slurry with neutralization is heated to about 54 ℃ temperature.

13. the described method of claim 6 is wherein used vapor injection, adds the soybean protein grumeleuse slurry of thermo-neutrality.

14. the described method of claim 6, wherein, handle the soybean protein grumeleuse slurry of the neutralization of heating with enzyme in about 0.10% (by the soybean protein grumeleuse weight of the neutralization of drying) concentration to about 0.20% (by the soybean protein grumeleuse weight of the neutralization of drying).

15. the described method of claim 6 wherein is used in the protease that pH about 4.5 to about 8.0 has proteolytic activity, handles the soybean protein grumeleuse slurry of the neutralization of heating.

16. the described method of claim 6, the soybean protein grumeleuse of wherein enzyme being handled slurry is heated to about 151.7 ℃ temperature, continues about 9 seconds time period.

17. the described method of claim 6 also is included in before the soybean protein grumeleuse slurry that the enzyme of dry heat handled, the soybean protein grumeleuse that the enzyme of cooling heating was handled is starched extremely less than about 90 ℃ temperature.

18. the described method of claim 6, the soybean protein of wherein said separation comprises the albumen of at least 90% (by dried separator weight), carbohydrate less than about 0.5% (by dried separator weight), the ash content of about 3.5% (by dried separator weight) to the fat of about 6.0% (by dried separator weight) and about 3.5% (by dried separator weight) to about 7.0% (by dried separator weight).

19. the described method of claim 6, the soybean protein of wherein said separation have about 30% to about 45% soluble solids index.

20. the described method of claim 6, the soybean protein of wherein said separation have the degree of hydrolysis of about 40STNBS to about 55STNBS.