GB2041716A - High Protein Snack - Google Patents

Abstract

A process for preparing a dehydrated snack comprises the steps of blending shortening, granulated sugar, invert syrup, minerals, vitamins, flavouring and water to form a creamy dough, adding to the dough a dairy protein and at least one each of a grain cereal and a grain flour, and mixing to obtain a substantially homogeneous second mixture, blending with the second mixture additional granulated sugar and fruit or flavouring solids to obtain a substantially homogeneous third mixture which is then formed into individual snacks, subjecting the snacks to live steam at 375 DEG F and then to further heating at 375 DEG F in the absence of steam, and drying the heated snacks at a temperature lower than 375 DEG F to less than 7% moisture concentration by weight. Such a snack is non-perishable at ambient temperatures when packaged in conventional materials.

Description

SPECIFICATION High Protein Snack This invention relates to the field of food compositions, and more particularly to an improved high protein snack suitable as a meal substitute and its method of preparation.

In recent years, substantiai efforts have been devoted in the food art to the development of metal substitutes, particularly those rich in proteins, which may provide nutrition under circumstances in which the consumption of conventional means is precluded. Among the essential characteristics required of such food items to satisfactorily serve as meal substitutes are that they be handled without utensils and without leaving messy residue on the consumer's hands or on surfaces upon which the item is placed. The product must be substantially non-perishable, even in the absence of refrigeration, and adapted to be inexpensively packaged in packaging materia'l that can be readily discarded.In addition to a high protein content, the product must possess high nutritional value so as to provide sustenance equivalent to that of a conventional meal.

Such meal substitutes are commonly prepared in a "bar" form so that they may be packaged and handled in a manner of a candy bar, brownie or small cake. A manageable size product of this nature, from the standpoint of both package size and time required for consumption, is on the order of about 1 5-20 grams. So that the product will provide adequate nutrition, it shouid contain about 1220% protein, preferably about 15% protein.

The snacks of this invention are suitable for use as meal substitutes during school lunch programmes. For this reason, it is desirable that the snacks have well accepted flavours, including that of various fruits and chocolate, coconut and honey.

The present invention is thus directed to a high protein content food composition composed of edible solid particles, including at least about 12% by weight protein, between 10 and 15% by weight fat, and up to 65% by weight of carbohydrate. The invention further comprehends the meal substitute constituted by the snack, together with methods for preparing such food composition.

In accordance with the present invention, a high protein composition has been discovered which may be used to form a compact snack having a pleasing flavour, yet of sufficiently high protein content to serve as a meal substitute. Such a snack constituted of cereal particles is substantially nonperishable at ambient temperatures when packaged in conventional paper, "Cellophane" (Registered Trade Mark) and cardboard, or in air-tight containers which do not require refrigeration. Furthermore, no heating or other preparation is required prior to consumption. Such snacks are fully satisfactory "finger food" and may be eaten without leaving substantial residues on either the hands or on any surface upon which the snack is placed.

A preferred embodiment of the invention will now be described.

A portion of the ingredients is blended with water. Additional ingredients are added during incremental mixing periods, the resulting dough is divided into desired snack configurations and thereafter subjected to a two-stage baking, the first stage of which involves heating with live steam, followed by conventional oven-type baking, and ultimately prolonged drying to below 7% moisture concentration by weight. The initial steam baking has been found to minimize browning of the snack, while maximizing the retention of nutrient quality.

A wide variety of cereal grains may be included in the formulation, such as wheat, oat, corn and rice. However, it has been found to be particularly advantageous to employ large concentrations of oat flour in the form of oat meal.

The following examples illustrate the invention. Various compositions were prepared from the ingredients as listed in the following table: Formulation Table Blend 1 Blend2 Blend3 Blend4 Ingredient Apricot Apple Raisin Chocolate Group A Shortening 22# 4 oz 22# 4 oz 22# 4 oz 21# 7 oz Granulated sugar 28# 5 oz 28# 5 oz 28# 5 oz 34# 4 oz Invert Sugar 7# 12 oz 7# 12 oz 7# 12 oz 16# 9 oz Egg Whites 5# 12 oz 5# 12 oz 5# 12 oz 6# 2 oz Water 13# 16# 16# 13# Minerals 1# 4 oz 1# 4 oz 1# 4 oz 1# 4 oz Vitamins 1# 4 oz 1# 4 oz 1# 4 oz 1# 4 oz Ammonium Carbonate 12 oz 12 oz 12 oz 14 oz Salt (NaCI) 6.4 oz 6.4 oz 6.4 oz 7 oz Sorbitol 1# 7 oz 1# 7 oz 1# 7 oz 1# 8 oz Lecithin 12 oz 12 oz 12 oz 1 6 oz Flavour 8 oz 4.6 oz 9.4oz 2 oz Conc 10# 8 oz 3# 14 oz 6# 6 oz 17# 2 oz Formulation Table (contd.) end 1 Blend2 Blend 3 Blend 4 lngredient apricot Apple Raisin Chocolate Group B Oatmeal 103# 106# 103# 99# Red Wheat Flour 11 # 11# 11# 8# 5 oz Coprecipitated Milk Protein 18# 70z 18# 7 oz 18# 7 oz 18# 6 oz Soda 3.2oz 3.2 oz 3.2 oz 3.7 oz Baking Powder 13.2 oz 13.2 oz 13.2 oz 14 oz Group C Granulated Sugar 10# 10# 10# 8# 9 oz Fruit 10# 10# 10# Puffed Rice 2# 13 oz 4# In each of blends 1-4, the ingredients in Group A were first blended together for about 5 minutes. The ingredients of Group B were then mixed therewith for an additional 6 minutes. Finally, the ingredients of Group C were blended with the combined ingredients of Groups A and B for an additional 1 minute. The resulting dough was divided into individual snacks by a conventional rotary die forming process. The snacks were than baked at 3750F in live steam for five minutes. Thereafter, the steam-blanched snacks were baked in a conventional oven for an additional 5 minutes and were thereafter dried at a temperature of about 2500F for about 1 hour.

In each instance the resulting snack was found to be stable at room temperature for prolonged periods of time while retaining high nutritional value and protein content. Similar formulations were not subjected to steam blanching but were baked under conventional circumstances for longer periods of time and were found to have much lower nutritional value.

Claims (8)

Claims

1. A process for preparing a protein-rich, dehydrated snack comprising, first blending shortening, granulated sugar, invert syrup, minerals, vitamins, flavouring and water to provide a creamy dough; adding to the creamy dough a dairy protein and at least one each of a grain cereal and a grain flour, and mixing for a time sufficient to obtain a substantially homogeneous second mixture; blending with the second mixture additional granulated sugar and fruit or flavouring solids to obtain a substantially homogeneous third mixture; forming the third mixture into individual snacks, subjecting the snacks to direct contact with live steam at a temperature of about 3750F, subjecting the resulting steam-treated snacks to further heating in the absence of steam at a temperature of 3750F; and drying the heated snacks at a temperature lower than 3750F to less than 7% moisture concentration by weight.

2. A process in accordance with claim 1 wherein the first mixture is accomplished by blending for about 5 minutes, the second mixture is accomplished by blending for about 5 minutes, and the third mixture is accomplished by blending for about 1 minute.

3. A process in accordance with claim 1 wherein the steam contact is conducted for a period of about 5 minutes and the heating in the absence of steam is accomplished for an additional period of about 5 minutes.

4. A process in accordance with claim 1 wherein the drying is accomplished at a temperature of about 2500 F.

5. A steam-blanched, high protein snack comprising a dehydrated formulation including sugar, shortening, invert syrup, dairy protein, minerals, vitamins, flavouring ingredients, and at least one each of a grain cereal and a grain flour.

6. A steam-blanched, high protein snack in accordance with claim 4 wherein the flavouring ingredients are selected from figs, dates, raisins, currants, honey and chocolate.

7. A process for preparing a protein-rich dehydrated snack, substantially as herein described with reference to the Examples.

8. A steam-blanched, higher protein snack, substantially as herein described with reference to the Examples.