EA039632B1 - Protein-rich food product and method of making a protein-rich food product - Google Patents

Abstract

A protein-rich food product and a method for making the same that is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

Description

This International Patent Application Claims Priority on Patent Applications

U.S. No. 62/554597, filed September 6, 2017, No. 62/470709, filed March 13, 2017, and No. 62/417679, filed November 4, 2016. These applications are incorporated here by reference in their entirety.

The field of technology to which the invention belongs

The present disclosure relates generally to high protein foods and more specifically to high protein foods intended to replace flour foods.

State of the art

Obesity and diabetes are chronic diseases. Treatment and prevention of obesity and diabetes include a healthy diet and an active lifestyle. Healthy eating includes reducing calorie intake. Processed flour foods increase carbohydrate intake and are inexpensive. One strategy to improve healthy eating is to reduce the consumption of starchy foods. However, most alternatives to flour foods are expensive for people to consume on a daily basis, and many lack the taste and characteristics that people find attractive in flour foods.

There is a need for food alternatives that are healthy, gluten free, low carbohydrate and/or low calorie. Accordingly, it would be preferable to offer protein foods as an alternative to flour foods.

The essence of the claimed embodiments

The present disclosure relates to high protein foods intended to replace floury foods such as tortilla, pizza base, pasta, and other floury foods.

The present disclosure also provides a method for producing high protein foods.

In one embodiment, a method for producing a high protein food product includes providing protein and water to form a protein mixture;

aerating the protein mixture to produce a whipped mass having a lower density than the protein mixture;

forming the whipped mass into a mass having a first thickness; and heating the mass at least until the first thickness settles to a second thickness that is less than the first thickness.

In some embodiments, a high protein food product is produced by a method comprising providing protein and water to form a protein mixture;

aerating the protein mixture to produce a whipped mass having a lower density than the protein mixture;

forming the whipped mass into a mass having a first thickness; and heating the mass at least until the first thickness settles to a second thickness that is less than the first thickness.

In some embodiments, the high protein food product comprises water and protein, wherein the water and protein form a protein mixture, and wherein the solids in the protein mixture are greater than 10% and less than 27% by weight of the protein mixture.

Brief description of the figures

In FIG. 1 is a perspective view of a wrapper made from a high protein tortilla made in accordance with embodiments of the present disclosure.

In FIG. 2 is a top view of the unwrapped high protein tortilla of FIG. one.

In FIG. 3 is a side view of the high protein tortilla of FIG. 2.

In FIG. 4 is a perspective view of a high protein pancake made in accordance with embodiments of the present disclosure.

In FIG. 5 shows another perspective view of the high protein pancake of FIG. 4.

In FIG. 6 is a cross-sectional view of the high protein pancake of FIG. 5.

In FIG. 7 is a perspective view of high protein buns made in accordance with embodiments of the present disclosure, sandwiched with meat and cheese.

In FIG. 8a-d are perspective views of high protein pasta prepared according to embodiments of the present disclosure, having an elongated shape.

In FIG. 9 is a perspective view of another high protein pasta made according to embodiments of the present disclosure having a square shape.

In FIG. 10 is a perspective view of high protein pasta prepared in accordance with embodiments of the present disclosure having a folded or stuffed ravioli shape.

In FIG. 11 is a perspective view of a high protein closed pocket having a filled interior prepared in accordance with embodiments of the present disclosure.

In FIG. 12 is a perspective view of the high protein closed pocket of FIG. 11 with part removed to illustrate its filled interior.

In FIG. 13 is a perspective view of high protein chips made in accordance with embodiments of the present disclosure.

In FIG. 14 is a perspective view of a high protein pizza base made in accordance with embodiments of the present disclosure.

In FIG. 15 is a perspective view of a high protein bread made in accordance with embodiments of the present disclosure.

In FIG. 16 is a flow chart of the process for producing the high protein foods shown in FIG. 1-15.

In FIG. 17 is a schematic drawing of a mold showing the mass of whipped mass in it.

In FIG. 18 is a schematic view of the mold of FIG. 17 showing the mass of the whipped mass in the settled state.

In FIG. 19 is a microscopic cross-sectional view of a high protein tortilla made in accordance with embodiments of the present disclosure.

In FIG. 20 is a microscopic cross-sectional view of a salted high protein tortilla made in accordance with embodiments of the present disclosure.

Detailed description of the invention

In order to provide an understanding of the principles of the disclosure, reference will now be made to the embodiments illustrated in the drawings, which are described below. The embodiments disclosed below are not intended to be exhaustive or to limit the disclosure to the precise form disclosed in the following detailed description. Instead, the embodiments are selected and described in such a way that others of skill in the art can make use of their ideas.

Pastry-like protein foods, also referred to herein as high protein foods, may consist essentially of protein and water. The protein may be egg white, whey, soy or other protein. The high protein food product may include binders, stabilizers and additives (listed below). The method for producing a high protein food product includes providing protein and water to form a protein mixture;

beating the protein mixture to form a whipped mass or a whipped batter; and heating the whipped mass until it settles.

Predominantly, high protein foods prepared as described herein have texture, color, odor, and structural/functional properties similar to equivalent flour foods and, accordingly, can be used as direct substitutes for flour foods.

Without being bound by theory, the authors believe that whipping the protein mixture with the appropriate water and protein content creates bubbles in the whipped mixture. The size of the bubbles can be determined by the properties and amount of the protein. Heating the froth causes the air in the bubbles to expand, which burst, creating a path through the froth and causing the froth to settle by removing air and steam. A microscopic cross-sectional view of high protein tortilla 230 and salted high protein tortilla 231 is shown in FIG. 19 and 20, respectively, showing the tortilla matrix 232, voids (or bubbles) 234, components 236 (FIG. 20), seeds 238 (FIG. 20), membrane ruptures 240, and air escape routes 242 formed by multiple membrane ruptures 240. Components and additives of the corresponding high-protein tortillas are described with reference to the table. 1 and 2 below. The internal volume of the whipped mass is also exposed to the thermal effects of steam and hot air. Some bubbles will remain intact. Intact and broken bubbles, as well as membranes formed between the bubbles, provide elasticity and surface texture, the same as in flour foods. The ratio of protein and water determines the fibrous structure of the membranes and, consequently, the elasticity and texture of the surface. Cooking a high protein food product in the manner described prevents the formation of sulfur containing amino acids, such as cysteine and methionine, resulting in the release of hydrogen sulfide, which makes it possible to obtain high protein food products that do not smell like eggs. The combination of this composition of matter and process factors results in high protein foods that are surprisingly similar to flour foods in appearance, but significantly healthier by replacing processed carbohydrates with protein.

In various embodiments, the high protein foods comprise protein and water. In their variations, high protein foods consist essentially of protein and water. In some embodiments, the protein consists essentially of egg white, also referred to as egg white protein. In some variations, the protein consists essentially of egg white and whey protein.

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In one example of this variation, the protein consists essentially of at least 60% egg white and the remainder whey protein. In other variations, the protein includes egg white and one or more of whey protein, soy protein, and any other type of protein. In another example, high protein food solids are at least 70% by weight protein. In an additional example, high protein food solids are at least 80% by weight protein. High protein foods may contain non-protein components. If the protein content is too low, then the whipped mass will not result in a product having sufficient tensile strength. On the other hand, if the protein content is too high, then the product will be tough and unattractive to consumers.

In various embodiments, the protein mixture may comprise more than 10.75 wt% but less than 29 wt% dehydrated or powdered egg white such that the protein mixture comprises more than 10 wt% but less than 27 wt% egg white solids. In various embodiments, such as those in which pancakes are made, the protein mixture may include 18 to 27 wt% egg white solids, while in other embodiments, such as those in which tortillas are made or wrappers, the protein mixture may include about 12-20 wt.% egg white solids. Examples of protein mixtures with 12-20 wt.% egg white solids are presented in table. 1 below. In general, the dehydrated protein contains 7 wt.% water and therefore contains 93 wt.% solids, including egg white and other solids. In general, dehydrated protein contains approximately 80% by weight of protein. Thus, an egg white solids content of more than 10, but less than 22 wt.%, corresponding to a protein percentage of more than 8.60, but less than 18.92 and 12-20 wt.% egg white solids, corresponds to 10.3 -17.2 wt% protein. In the sense in which a high protein food product is used here, it contains at least 8.6 wt.% protein and 69 wt.% water with the remainder, including natural egg white solids other than protein, and optional binders, additives and other ingredients. In contrast, the egg white found in the egg shell is approximately 11 wt.% dry matter. In one example of the present embodiment, the protein mixture comprises about 12-20% by weight of egg white solids. In another example of the present embodiment, the protein mixture comprises about 10.3-17.2 wt% protein and at least 69 wt% water. In another variation, the protein mixture consists essentially of about 14-18% by weight of egg white solids. In one example of the present variation, the protein mixture contains about 12% by weight egg white solids and at least 69% water. Protein to egg protein ratios are preferably selected to provide suitable high protein foods at different price points based on the cost and availability of different proteins. In products such as salted tortillas or pizza bases, additives form a heterogeneous whipped mass by adding, for example, seeds. Therefore, although the weight percentage of solids increases with the addition of seeds, the addition of such seeds cannot change the structural composition of the high protein food product.

In various embodiments, the implementation of the protein mixture may also contain a binder or stabilizer. The binder or stabilizer may be a polysaccharide or vegetable gum. Examples of gums include xanthan, guar, locust bean and cellulose gum. Examples of polysaccharides include agar-agar and pectin. Other binders or stabilizers may also be used.

The exemplary high-protein egg-containing food product of the present disclosure may have similar properties (eg, strength, firmness, flavor, texture, and/or appearance) to a comparable and conventional flour-based food product. The consumer may be asked to select an egg-containing food product in order to obtain health benefits while maintaining other properties of the traditional flour-based food product. Thus, the flavor, texture, and/or appearance of a traditional fried egg may need to be minimized or prevented.

A number of high protein food products 20 produced in accordance with embodiments of the methods described herein are shown in FIG. 1-15. In FIG. 1-3 show a cooked high protein food product 20 including the tortilla 22 used to form the wrap shown in FIG. 1. The diameter d and the thickness t of the tortilla 22 are shown in FIG. 2 and 3. Pancake 24 is shown in FIG. 4-6. The diameter d and the thickness t of pancake 24 are shown in FIG. 4-6. As shown in FIG. 2-6, the diameter of the pancake 24 is usually smaller than the diameter of the tortilla 22, and the thickness of the pancake 24 is usually larger than the thickness of the tortilla 22. Hamburger bun 26, pasta 28 long-shaped, pasta 29 square-shaped, pasta 30 shaped, similar to ravioli, an envelope 32 stuffed with other ingredients, chips 34, pizza base 36 and bread 38 are shown in FIG. 7, 8a-d and 9-15, respectively.

In FIG. 16 is a flow diagram of an embodiment of a process for producing a high protein food product. In the present embodiment, the method includes, at step 100, providing protein and water. Protein can be found in liquid egg white, powdered egg white and

- 3 039632 optionally other types of protein in combination with egg white. Optionally, the mixture can be agitated or blended to reconstitute the powders.

In step 102, the protein mixture is aerated to form a whipped mass. Aeration can be carried out by whipping the mixture for a long time. Beating involves stirring the mixture with a beater at a speed sufficient to reduce the density of the mixture. Since the mixture contains at least 69 wt.% water, which has a density of 1.0 g/cm ³ , the density of the mixture may be approximately 1.0 g/cm ³ . Whipping reduces the density to 0.20 g/cm ³ or less, preferably 0.15 g/cm ³ or less, and even more preferably 0.10 to 0.13 g/cm ³ inclusive. If solids are added before or during aeration that do not homogenize with the protein mixture, then the weight of the solids can be used to determine the density of the whipped mass, excluding the solids.

In step 104, the whipped mass is formed into a mass. Forming the mass may include placing the whipped mass in a mould. The mass of whipped mass will have the first thickness. The first thickness may be the result of the pressure of the mold on the mass or the mass standing in the mold without pressing.

In step 106, the mass of whipped mass is heated until it settles. The mass of whipped mass settles when its thickness is reduced in comparison with the first thickness. A heat shield may be provided to retain heat around the froth to cook the periphery of the froth at substantially the same rate as the center of the froth. However, the whipped mixture does not necessarily come into contact with the heat shield. The heat shield may be a ring located between the hot surfaces and having a height less than, equal to or greater than the required distance and a diameter greater than the diameter of the high protein food product being cooked. Optionally, the mass can be removed from the mold and further heated until the heat treatment is completed. In various embodiments, the high protein food product is then chilled. The chilled high protein food product may then be frozen to extend the shelf life of the high protein food product. Heating can be performed by mold heating, infrared or microwave heating, steam heating, and other known heating devices.

In FIG. 17 is a schematic representation of a mold 200 including first and second plates 202, 204 and optional retainers 206. The cavity within the mold 200 contains a mass of whipped mass 222 molded in accordance with the method described in FIG. 16. For example, the crepe mass 222 may be applied to the second plate 204, and then the first plate 202 may be placed to press the crepe mass 222 until the first plate 202 is held by the retainers 206, thereby defining the first thickness. 208 mass of whipped mass between the first and second plates 202, 204. The mass of whipped mass 222 may expand when heated and may temporarily raise the first plate 202.

In FIG. 18 is a schematic drawing of a mold 200 showing a mass of froth 222 settled such that it has a second thickness 210 that is less than the first thickness 208. In one example, the second thickness 210 is 50% or less of the first thickness. 208. In another example, the second thickness 210 is 30% or less of the first thickness 208. In various embodiments, the second thickness 210 is about 3 mm or less. In one example, the second thickness 210 is from about 0.65 to about 2.9 mm. The required thickness can influence the duration of the heat treatment. About 5-40% by weight of the water contained in the whipped mass may evaporate during heating or subsequent cooling. The final moisture content of the high protein food products may be, for example, 65 to 78% by weight.

Egg white includes sugar-free, powdered or liquid egg white, or combinations thereof. The egg white can be pasteurized after the liquid egg white has been dehydrated to a powdered form, or the liquid egg white itself can be pasteurized. Desugaring is accomplished by exposing the liquid egg white to bacteria, enzymes, or yeast at a temperature of 70,100°F and a pH of about 6 to 7. Examples of bacteria include Lactobacilli, Streptococci, and Aerobacter. The yeast may be conventional baker's yeast. The enzyme may be glucose oxidase. Desugaring methods are well known in the art. In one variation, the liquid egg white can be filtered to remove minerals from the egg white, thereby removing the source of the off-flavour. Ultra-fine filters or membranes can be used to filter out minerals and some or most of the sugar from egg whites.

Powdered egg white is obtained by dehydrating liquid egg white. In one example, liquid egg white is passed through a nozzle whereby it is atomized and fed into a heated drying chamber. The continuous flow of accelerated heated air removes most of the moisture from the pulverized liquid egg white. The dehydrated egg white is then removed from the chamber. In another example, the egg white is placed on trays or trays or drums and heated in an oven until dry.

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In a variation of the present embodiment, obtaining a high protein food product includes providing a protein mixture from egg white and water, forming a protein mixture containing up to about 20 wt.% egg white solids, whipping the protein mixture to form a whipped mass having a density of less than 0.2 g /cm ³ , optionally mixing additives with the whipped mixture, placing part of the whipped mass in a mold (Fig. 17), heating the whipped mass to initiate its expansion, allowing the expanded mixture to settle (Fig. 18) and heating the settled mixture for a second predetermined time. In one variation, the settled mixture is heated in a mold. In another variation, the settled mixture is heated outside the mold. For example, the settled mixture can be transferred to a conventional oven and heated for a second predetermined time (ie, 1-3 minutes). Heating outside the mold may be required to increase the rate of industrial production, which may be limited by the formation of a batch of whipped mass in the mold.

In various embodiments, the high protein food product may also include additives. In the sense in which additives are used here, they are components that are usually introduced after whipping. However, various additives such as preservatives, stabilizers, binders and salt can be added prior to whipping. Examples of additives include seeds (ie, cumin, flax, hemp, sesame, etc.), egg yolk, olive oil, honey, spices, cheeses, meats, vegetables, preservatives, and any other condiments or ingredients added after whipping. Additives can be added to improve the flavor, texture, color, or any other property of the high protein foods.

Next, an example of the method will be described. This example was implemented to obtain a suitable protein tortilla. The properties of the protein tortilla will also be described. The method begins by providing a mixture of protein and water. The protein is found in pasteurized, sugar-free powdered egg whites. Powdered egg white and water are provided at a 20% by weight ratio of powder to water (eg 91 g of powder and 454 g of water). Egg white and water are placed in a mixer bowl. An example of a mixer is the Kitchen Aid (R) Professional 600 (TM) stainless steel mixer (KAP 600 Mixer). The KAP 600 mixer has 10 selectable speeds, a six quart bowl and a six wire whisk. The six-wire whisk is oval in shape and has an elongated rim configured to intermittently extend close to the surface of the bowl. Components can be mixed by hand to dissolve egg white powder in water prior to whipping.

After mixing the powdered egg white and water, the protein mixture was mixed and whipped with a six-wire whisk in a KAP 600 mixer at speed 3 for 1 min, speed 6 for 1 min and speed 10 for 3 min to form a whipped mixture or whipped mass. Speeds 1, 6 and 10 correspond to approximately 115, 180 and 280 rpm. Accordingly, the protein mixture was stirred and whipped for a total of 5 minutes. Time and speed in the initial minutes can vary significantly without affecting the final product. If additives are added after whipping, then an additional 0.5-2.0 minutes of whipping and/or mixing may be required to dissolve the additives.

Part of the whipped mass is then placed in a hot press, which may be called a mold. A Cuisinart Elite Collection Griddler model GR-300WS was used with the top and bottom flat plates adjusted to 350°F. Four 7/16 inch (11.11 mm) fasteners were placed at the corners of the bottom plate. A mold release agent (eg Sysco Supreme) was sprayed onto the plates. Then 35 g of whipped mass was placed on the bottom plate. The top plate was lowered and the whipped mass was thus heated for 30 seconds on each side simultaneously. The plate includes a peripheral wall that partially closes the space between the flat surfaces of the plates to retain heat. The product was then placed on a cooling rack for 30 minutes. As shown in Table. 1 below, the products were 2-3 mm thick. When the plate is lowered, the top plate presses on the whipped mass, which spreads. The whipped mass then settles from a thickness of 11.11 mm set by the plates to a final thickness which is shown to be in the range of 2-3 mm.

In the present example, the test was carried out as described below after a cooling period. Additional samples were obtained using the same method, but with different ratios of egg white/water to achieve different percentages of solids. The following results were obtained.

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Table 1

High protein tortillas ____________________________

Dry matter content, % Indicator 10.26% 12.16% 14.31% 16.22% 17.98% 20.08% 21.99% Density of whipped mass 0.12 0.12 0.12 0.12 0.13 0.12 0.13 Degree whipping 5.50 5.75 6.00 4.50 4.25 4.50 5.00 Diameter 11.25 7.00 7.00 7.25 6, 94 7.50 7.50 Tensile strength absence 155.82 202.28 243.62 243.77 760.02 907.03 Force gap missing action 52.17 263.47 212.19 212.38 278.77 403.69 Thickness missing with your 2.12 2.82 2.80 2.87 2.84 3.36

Solids are defined as the weight percentage of the mixture (wt.%), the density of the whipped mass is in grams / centimeter ³ (g / cm ³ ), the degree of whipping is in inches, the diameter is in inches, the breaking strength and tear strength are in grams -forces (gs), and thickness - in millimeters (mm). Formulations from about 12 to about 20 wt% solids froth produced acceptable high protein foods that had a tear strength of about 150 to about 760 gf, a tear force of about 50 to about 280 gf, and a thickness of about 2 to about 3 mm. The above samples contained only egg white.

Another example was carried out to produce salted high protein tortilla. Used the same methods of obtaining and testing. The mixtures contained, in addition to egg white, approximately 20 g egg yolk powder and approximately 5 g each of white sesame seeds, black sesame seeds, brown flax seeds, golden flax seeds and hemp, which were added to the protein mixture after whipping. Samples were prepared using various ratios of egg white/water, which were similar to the percentage of solids indicated in table. 1 to achieve different total solids percentages. The results are shown in table. 2 below.

table 2

Salted high protein tortillas

Total solids content, % Indicator 14.34% 18.33% 20.85% 21.15% 26.14% 26.50% 26.84% Density of whipped mass 0.16 0.18 0.17 0.25 0.18 0.27 0.16 Degree whipping 4.00 4, 19 4, 19 4.50 4.50 4.50 4.00 Diameter missing action 5, 7 4.5 5, 5 5, 5 5.5 4.3 Tensile strength missing action 232.4 100.09 205.87 232.39 226, 23 297.04 Force gap missing action 222.30 114.82 277.80 366.08 380.85 318.00 Thickness missing action 1, 09 1.32 1.60 1.57 1.51 2, 14

Examples of preparation from whipped mass with an egg white solids content of from about 12 to about 20 wt.% or a total solids content of from about 18 to about 27 wt. 300 gf, a breaking force of about 110 to about 385 gf, and a thickness of about 1 to about 2 mm.

Another example was carried out to obtain suitable high-protein pasta.

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Used the same methods of obtaining and testing. The mixture contains, in addition to egg white, about 60 g of egg yolk and about 30 of olive oil, which were added to the protein mixture after whipping. Samples were prepared using various ratios of egg white/water, which were similar to the percentage of solids indicated in table. 1 to achieve different total solids percentages. The results are shown in table. 3 below.

Table 3

High protein pasta

Total solids content, % Indicator 13.72% 14.84% 20.80% 22.26% 24.71% 26.15% 30.41% Density of whipped mass 0.12 0.13 0.14 0.14 0.14 0.14 0.14 Degree whipping 5,000 4,750 4,500 5,000 4, 125 4,000 4,750 Diameter 9.00 8.50 8.50 8.50 8.00 7.38 8.00 Tensile strength 191.55 101.73 132.23 134.43 144.34 185.20 258.92 Force gap 210.92 173.05 183.49 267.09 299.73 370.73 423.65 Thickness 0.65 1, 08 0.83 0.90 n. d. 1.20 1.32

Examples of whipping with about 12 to about 20 wt% egg white solids or about 14 to about 27 wt% total solids provided acceptable high protein foods that had a tensile strength of about 100 to about 260 gf, a breaking force of about 170 to about 425 gf, and a thickness of about 0.8 to about 1.3 mm.

Additional examples were carried out to obtain a suitable protein tortilla, including a stabilizer. The mixtures contained, in addition to egg white, a stabilizer, namely about 0.2-0.8 wt.% xanthan gum or guar gum. Samples were prepared using various amounts of gum to determine the effect of gum amounts on the protein product. The results are shown in table. 4 (xanthan gum) and tab. 5 (guar gum) below.

Table 4 Xanthan gum

Dry matter content, % Indicator 17.62% 16.76% 17.50% 17.87% 18.03% 17.16% 18.28% Stabilizer 0.20% 0.30% 0.40% 0.50% 0.60% 0.70% 0.80% Density of whipped mass 0.12 0.12 0.12 0.12 0.11 0.11 0.10 Whipping degree 5.00 5.00 5.88 5.75 5.70 5.00 3.00 Diameter 6, 90 7.20 7.00 7.00 7.50 7.00 7.25 Strength to break 178.35 195.34 217.95 190.82 237.32 167.62 232.25 Force gap 315.43 250.27 343.96 336.76 307.36 342.75 329.15 Thickness 1.27 1.2 1.12 1.34 1.21 1.01 1.16 Separation of the liquid phase 120+ 120+ 120+ 120+ 120+ 120+ 120+

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Table 5

Guar gum

Dry matter content, % Indicator 17.29% 17.56% 17.53% 17.61% 17.66% 17.66% Stabilizer 0.10% 0.20% 0.30% 0.40% 0.50% 0.60% Density of whipped mass 0.12 0.11 0.12 0.13 0.13 0.14 Whipping degree 4.56 5.00 5.25 4.75 4.75 3.50 Diameter 7.00 6.80 8.25 7.50 7.00 7.00 Strength on gap 176, 84 179, 96 182.66 210.79 262.32 195.87 Breaking force 256.72 267.79 228.60 366.39 331.07 304.62 Thickness 1,200 1,050 0.990 1, 130 0.986 1.320 Separation of the liquid phase 33 thirty eleven thirteen 20 22

The release of the liquid phase was defined as the time during which the whipped mass begins to turn back into a liquid form, and was measured in minutes. Each of the preparations provided acceptable high protein food products that had tensile strengths of about 175 to about 265 gs, tensile strengths of about 225 to about 370 gs, and thicknesses of about 0.9 to about 1.4 mm.

Another example was carried out to make a suitable protein tortilla using various types of other proteins along with egg white protein. Approximately 2 to 8 wt. % other types of proteins were added to approximately 12 wt. % egg white solids to provide a total solids content of approximately 14 to 20 wt. %. Other types of proteins include whey, soy and pea proteins. The results for pea protein are shown below in table. 6, the results for whey protein are shown below in table. 7 and the results for soy protein are shown below in table. eight.

Table 6 wt% egg white plus pea protein

Dry matter content, % Indicator 15.08 17.83 18.69 20, 48 The content of solids in pea protein 2.00% 4.00% 6.00% 8.00% Density of whipped mass 0.14 0.16 0.21 0.24 Beating degree 4.25 4.00 3.00 n.a. Diameter 5.70 5.25 5.10 4.50 Tensile strength 115.83 156, 25 172.85 233.57 Breaking force 156.15 208.18 312.92 359, 53 Thickness 1, 06 1.45 2.28 3.19

Each of the preparations provided acceptable high protein food products that had tensile strengths of about 110 to about 235 gs, tensile strengths of about 150 to about 360 gs, and thicknesses of about 1.0 to about 3.2 mm.

Table 7 Wt% Egg White Plus Whey Protein

Dry matter content, % Indicator 14.28% 16.56% 18.40% 20.36% 22.09% Dry matter content of whey protein 2.00% 4.00% 6.00% 8.00% 10.00% Density of whipped mass n.a. 0.20 0.20 0.29 0.30

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Beating degree n. d. 3.00 2.75 2.50 2.00 Diameter 7.00 5.50 5, 30 5, 60 3.80 Tensile strength 203.2 167.14 218.93 236, 13 212.33 Breaking force 183.05 340.03 381.93 383.17 446, 60 Thickness 1.40 2.28 1.75 2.56 2, 63

Each of the preparations provided acceptable high protein food products that had tensile strengths of about 165 to about 240 gs, tensile strengths of about 180 to about 450 gs, and thicknesses of about 1.3 to about 2.7 mm.

Table 8 wt% egg white plus soy protein

Dry matter content, % Indicator 14.45% 14.97% 17.77% 19.60% 22.46% Dry matter content of soy protein 2.00% 4.00% 6.00% 8.00% 10.00% Density of whipped mass 0.12 0.12 0.14 0.14 0.16 Beating degree 5, 125 5, 250 3,000 3,750 3,750 Diameter 7, 10 6.00 6, 80 6.00 5, 60 Tensile strength 95, 62 85, 67 62.72 90, 86 107.70 Breaking force 147.12 111.76 117.73 168.90 214.00 Thickness 0.94 1.20 1.32 1.57 1.76

Each of the preparations provided acceptable high protein food products that had tensile strengths of about 60 to about 110 gsm, tensile strengths of about 110 to about 215 gsm, and thicknesses of about 0.9 to about 1.8 mm.

The whipped mixture can be whipped using a whisk for a period of time sufficient to obtain a whipped mixture having a density of 0.2 g/cm ³ or less. In various embodiments, the implementation of the density is from about 0.09 to about 0.15 g/cm ³ or more specifically from 0.10 to 0.13 g/cm ³ . The mixture can be blended at low speed until any dry ingredients are dissolved in the water and then whipped at high speed for sufficient time to form a whipped mixture having the desired density. If the whipped mixture is over-beaten, then the liquid will separate or separate the liquid phase. In one example, whipping is carried out by rotating the whisk in the mixer.

In various embodiments, the whipping speed may be in the speed range of 1 to 10 on an electric mixer, which corresponds to about 20 to 370 rpm. In one embodiment, the mixture is whipped for 0.5-2 minutes at speed 3, 0.5-2 minutes at speed 6, and 0.5-10 minutes at speed 10. Speed 3 is low (approximately 55-135 rpm ), speed 6 is medium (approximately 120-190 rpm), and speed 10 is high (approximately 200-370 rpm). In an exemplary embodiment, the mixture is whipped at at least 225-280 rpm for at least 3 minutes, but not more than 10 minutes.

The whipping speed may remain constant throughout the entire whipping period, or may vary, such as increase or decrease, throughout the entire whipping period. The whisk is driven by a mechanical mixer or manually.

Typically, the whipped mixture is cooked on the first side and the second side after whipping. For example, the heat treatment conditions may include heat treatment of both the top and bottom surfaces of the food at 300 to 500°F for about 5 seconds to 4 minutes on each side. For example, in one example, the whipped mixture can be cooked at a temperature of approximately 350°F for approximately 30 seconds to 1 minute on each side. In various embodiments, the food product may be cooked for longer or at a temperature different on the first side from the temperature on the second side, or vice versa, and/or the food product may be placed in an oven at 325-425°F for about 5 seconds. up to 3 min. For example, the food product may be cooked at approximately 350°F on both sides for approximately 8 seconds and then placed in an oven at 300°F for approximately 3 minutes, or the food may be cooked at approximately 350°F. F on the first side and 400-450°F on the second side. The cooking and/or cooling process can expand, contract, lengthen and/or settle air bubbles formed in the mixture during the whipping step, which can create a stronger or more stable structure in the final food product.

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The food product of the present disclosure may have properties (eg, strength, firmness, flavor, texture, and/or appearance) similar to a comparable and conventional flour-based food product.

Alternatively, raw liquid egg whites cooked on both sides on a hot surface without using the present method were also tested similarly to the high protein foods shown in the tables above. However, the cooked egg whites were unable to support any weight and cracked or broke easily when bent or otherwise manipulated. Lack of whipping before the egg whites are cooked can impart a chewy texture and low strength to conventionally cooked egg whites using raw liquid egg whites. As the data in Table. 1-6 above, high protein foods made in accordance with embodiments of the present disclosure are as strong or stronger and as stable or more stable than cooked raw liquid egg whites. For example, high protein food products prepared in accordance with embodiments of the present disclosure exhibited a tear or tensile strength of about 60 to about 760 gf, more preferably about 100 to about 350 gf, and a tear strength of about 50 to about 450 gf, or more preferably from about 100 to about 400 gf.

Physical test methods.

To determine the degree of whipping of the whipped mixture, level the top of the whipped mass without flattening the whipped mass using a spatula or similar tool. The measuring rod is then introduced into the mixture closer to or in the center of the mixing bowl so that the measuring rod reaches the bottom of the bowl. Then measure the height of the whipped mass using a measuring rod.

To determine the whipping density of a whipped mixture, a container of known volume and weight is filled with the whipped mixture. The container is then weighed and the weight of the container is subtracted from the measured weight to obtain the whipped weight. The weight of the whipped mass is then divided by the known volume to obtain the density of the whipped mass.

To determine the percentage of solids in the whipped mixture, the test platforms are calibrated in a Microwave Moisture/Dry Particulate Analyzer M2 (Moisture/Solids Analyzer) from Denver Instrument Co. Then a portion of the whipped mixture is placed between the test platforms, after which the moisture/solids analyzer is turned on, which determines the percentage of solids in the whipped mass.

To determine tensile or tear strength, a 2x2 inch sample of the high protein food product is cut from the desired high protein food product. The tensile strength test is then carried out on a 2x3 inch specimen using a TA.Xt Plus testing machine from Texture Technologies Corp. The specimen is held by a miniature tensile test gripper TA 96B. The programmed test procedure stretches the specimen to the breaking point. The test is carried out three times to obtain an average value.

To determine the tensile strength of a high protein food product, a sample of the high protein food product is held by a large size film stretcher mounted on a TA.Xt Plus testing machine.

The programmed test procedure pushes the probe into the sample until it breaks through. The test is carried out three times to obtain an average value.

While this disclosure has been described as having an exemplary design, the present disclosure may be further modified within the spirit and scope of this disclosure. Therefore, this application is intended to cover any variation, application, or adaptation of the disclosure using its general principles. In addition, this application is intended to cover such departures from the present disclosure as fall within known or customary practice in the art to which this disclosure pertains.

Furthermore, the scope of the invention is not to be limited otherwise than by the appended claims, in which reference to an element in the singular is not intended to mean one and only one, unless expressly stated, but rather one or more. In addition, if a phrase similar to at least one of A, B, or C is used in a claim, then that phrase is to be interpreted to mean that only one A may be present in an embodiment, only one B may be present in an embodiment. implementation, only one C may be present in an embodiment, or that any combination of elements A, B, or C may be present in one embodiment, such as A and B, A and C, B and C, or A and B and C.

In the detailed description, references herein are to one embodiment, an embodiment, an exemplary embodiment, and the like. indicate that the described embodiment may include a specific feature, structure, or characteristic, but each embodiment may not necessarily include a specific feature, structure, or characteristic. Moreover, such phrases

- 10 039632 necessarily refer to the same embodiment. Furthermore, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is stated that, within the knowledge of those skilled in the art, using the present disclosure, such feature, structure, or characteristic can be acted upon in connection with other embodiments described or not explicitly. Upon reading the description, it will be apparent to one skilled in the relevant art(s) how to implement the disclosure in alternative embodiments.

In this disclosure, various aspects of the invention may be presented in range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be construed as specifically disclosing all possible subranges as well as individual numerical values within that range. For example, a description of a range such as 1 to 6 should be considered as specifically disclosing subranges such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6. etc., as well as individual numbers within this range, such as 1, 2, 2.7, 3, 4, 5, 5.3, 6 and any full and partial increments in between. This applies regardless of the latitude of the range.

Furthermore, no element, component, or method step in the present disclosure is intended to be made public, regardless of whether the element, component, or step is explicitly indicated in the claims. No claim element herein shall be construed under the provisions of 35 USC, paragraph 112(f) unless the element is expressly indicated using the phrase means to.

As used herein, the terms contains, contains, or any other variations thereof are intended to cover non-exclusive inclusion such that a process, method, product, or apparatus that contains a list of elements includes not only these elements, but may include other elements that not explicitly listed or that are inherent in such a process, method, product or device. The terms consisting essentially of or consisting essentially of have the meaning normally assigned to them.

Under US patent laws, in particular, such terms are generally proprietary terms, except to the extent that they allow the inclusion of additional items, materials, components, steps, or elements that do not materially affect the essential and new characteristics or function of the elements used in connection with them. For example, trace elements present in the composition but not affecting the properties or characteristics of the composition would be acceptable if they were present under a wording consisting essentially of, even though they are not explicitly listed in the list of entities following such terminology.

CLAIM

Claims (26)

CLAIM 1. High-protein food product containing water; dry matter, wherein at least 70 wt.% of the dry matter consists of protein, and at least 60 wt.% of the protein is egg white, while the high-protein food product has a moisture content between 65 and 78 wt.%, while the high-protein the food product is substantially flat and contains a matrix including membrane ruptures forming air outlet paths, and has a thickness less than or equal to 3 mm, a tensile strength of 60 to 760 gf, and a tensile strength of 50 to 450 gf, with the strength tensile strength is the amount of force required to stretch the high protein food product to the breaking point, and tensile strength is the amount of force required to break through the high protein food product. 2. The high protein food product of claim 1, wherein at least 70% by weight of the protein solids is composed of egg white or is composed of egg white and a protein selected from the group consisting of whey, soy and hemp protein. . 3. The high protein food product of claim 2, wherein at least 80% of the dry matter consists of protein by weight of the dry matter. 4. The high protein food product of claim 1, wherein at least 70% of the solids consist essentially of egg white. 5. The high protein food product of claim 1, wherein at least 70% solids comprises at least 60% egg white solids by weight and the balance is a protein selected from the group consisting of whey, soy and hemp protein. 6. High protein food product according to claim 1, additionally containing at least one additive selected from the group consisting of sweetener, seeds, nuts, spices, cheese, binder, yolk, butter, vegetables, flour, fruits, meat, fibers and yeast. 7. The high protein food product of claim 1, wherein the protein consists essentially of egg white. 8. The high protein food product of claim 1, wherein the high protein food product is - 11 039632 essentially flat and has a thickness less than or equal to 3 mm, a tensile strength of 60 to 760 gs and a tensile strength of 50 to 450 gs. 9. High protein food product according to claim 1, in which the tensile strength is from 100 to 350 gs, and the tensile strength is from 100 to 400 gs. 10. The high protein food product of claim 1, wherein the matrix includes a fibrous structure created by membrane ruptures and a plurality of membranes formed between a plurality of intact vesicles. 11. The high protein food product of claim 1, wherein the tensile strength and tear strength are measured in an unfrozen state after a cooling period. 12. High protein food product according to claim 1, which is a tortilla. 13. The method of obtaining a high-protein food product according to claim 1, including providing protein and water to form a protein mixture, and at least 70% by weight of solids in the protein mixture are composed of protein, and at least 60% of the protein is egg white ; aerating the protein mixture to produce a whipped mass having a lower density than the protein mixture, where the whipped mass has a density of 0.20 g/cm ³ or less; forming the whipped mass into a mass having a first thickness; and heating the mass at least until a matrix is formed, including ruptures of the membranes, forming air outlet paths, and the first thickness does not settle to a second thickness that is less than the first thickness, while after the first thickness settles to the second thickness, a high-protein food product is substantially flat and has a thickness less than or equal to 3 mm, a tensile strength of 60 to 760 gf, and a tensile strength of 50 to 450 gf, where the tensile strength is the amount of force required to stretch the high protein food product to the point rupture, and tensile strength is the amount of force required to break through a high protein food product. 14. The method of claim 13, wherein aerating the protein mixture comprises whipping the protein mixture for a period of time sufficient to form a fluffy mass. 15. The method according to claim 14, in which the whipped mass has a density from 0.10 to 0.20 g/cm ³ inclusive. 16. The method according to claim 15, in which the whipped mass has a density of from 0.10 to 0.15 g/cm ³ inclusive. 17. The method of claim 13, wherein forming the whipped mass includes placing the whipped mass between the first plate and the second plate, wherein the first plate and the second plate are spaced at a distance equal to or greater than the first thickness. 18. The method of claim 17, wherein the placement includes placing the frothed mass on the first plate and positioning the second plate above the frothed mass opposite the first plate. 19. The method of claim 17 wherein heating the mass comprises heating the first plate. 20. The method of claim 19 wherein heating the mass includes heating the first plate and the second plate prior to placing the whipped mass on the first plate. 21. The method of claim 13 wherein the ratio of the second thickness to the first thickness is at least 3. 22. The method of claim 13, wherein the protein comprises egg white and a protein selected from the group consisting of whey, soy and hemp protein, wherein the egg protein makes up at least 10.3% by weight of the protein mixture. 23. The method according to one of claims 13-21, wherein the protein is more than 8.60 and less than 18.92 by weight of the protein mixture. 24. The method according to claim 13, further comprising after preparation, but before the formation of the whipped mass, the introduction of additives into the whipped mass. 25. The method of claim 13 further comprising adding a binder or stabilizer to the protein mixture. 26. The method according to claim 13, further comprising heating the mass after settling of the first thickness until the heat treatment of the mass is completed.