US20180242596A1 - Compositions having high poultry protein content and method of making and using the same - Google Patents

Compositions having high poultry protein content and method of making and using the same Download PDF

Info

Publication number
US20180242596A1
US20180242596A1 US15/750,760 US201615750760A US2018242596A1 US 20180242596 A1 US20180242596 A1 US 20180242596A1 US 201615750760 A US201615750760 A US 201615750760A US 2018242596 A1 US2018242596 A1 US 2018242596A1
Authority
US
United States
Prior art keywords
composition
protein
nutritional
solid
nutritional composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US15/750,760
Other languages
English (en)
Inventor
Stephanie Lynch
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
International Dehydrated Foods Inc
Original Assignee
International Dehydrated Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by International Dehydrated Foods Inc filed Critical International Dehydrated Foods Inc
Priority to US15/750,760 priority Critical patent/US20180242596A1/en
Publication of US20180242596A1 publication Critical patent/US20180242596A1/en
Assigned to International Dehydrated Foods, Inc. reassignment International Dehydrated Foods, Inc. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: LYNCH, STEPHANIE
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Chicken proteins, or proteins derived from other poultry or other meat and fish, are not commonly used in baked or extruded snacks. No specific forms of these proteins have been developed commercially so that they can be conveniently incorporated into the baked or extruded snack products.
  • Liquid products such as soups, broths, and nutrition beverages likewise do not contain substantial amount of chicken-derived proteins.
  • homemade soups or broths are typically prepared by cooking whole or parts of raw or cooked chicken. These soups and broths made from this process contain minimal amount of protein, usually less than 4%.
  • Commercial or retail soups and broths also contain minimal protein due to processing limitations and lack of chicken proteins that can be easily adapted to this category of food products.
  • the present disclosure provides a number of unique, novel products that efficiently provide higher levels of needed protein with essential amino acids in delivery formats that have not been used before.
  • the finished products described herein may be regarded as a snack, a treat, or a supplement.
  • these products in the baked and extruded formats may provide a higher level of chicken protein than the protein levels seen in products of similar nature.
  • these products may provide a safe and convenient way to take in chicken protein without having to handle or cook raw chicken.
  • the disclosed products may also reduce the concerns or risk of cross-contamination by salmonella or other pathogenic organisms. In another embodiment, the disclosed products may also reduce the risk of infection due to under-cooking of poultry or other animal products.
  • Chicken and other poultry proteins may provide complete, highly digestible and nutritious proteins for all ages and situations.
  • Chicken protein is a very efficient protein, delivering all the essential amino acids in a minimum amount of food. This feature is especially beneficial for individuals who can only ingest limited amount of protein per day.
  • chicken is a highly versatile food component usable in many forms and dishes. It has the qualities of meat but can be presented in many different flavors.
  • the disclosed products deliver high quality chicken proteins in an easy to use form that is acceptable to most consumers.
  • the liquid UHT Beverage format may be advantageous for medical purposes.
  • the liquid product may be suitable for drinking or may be adaptable for tube feeding.
  • chicken protein in the form of soluble or dispersible powder is used, nutritional value is increased.
  • baked products in the form of crackers, crisps, and the like, which may contain high amounts of chicken proteins.
  • a nutritional composition which may contain more than 3%, 4%, 5% or 10% (w/w) animal protein.
  • the nutritional composition may be prepared by (a) adding an animal protein composition into a liquid composition and (b) mixing the animal protein composition with the liquid composition without cooking to prepare the nutritional composition.
  • no cooking step is involved after the animal protein composition is added to the liquid composition.
  • “cooking” means raising the temperature of a composition to above 70 C for a substantial period of time, for example, for 2 minutes or longer.
  • the liquid composition may contain less than 1%, 0.5%, 0.1%, 0.01%, or 0% (w/w) of animal protein before mixing with the animal protein composition to prepare the nutritional composition.
  • the nutritional composition may be in a liquid form or it may be processed into a solid form for ease of storage and transportation. In another aspect, the nutritional composition may be in solid form and may be reconstituted into a liquid form before being consumed or before being sold in retail store.
  • the nutritional composition is in a liquid form and is selected from the group consisting of a soup, an infant formula, a nutritional beverage, a nutritional shake, an emulsified shake, and a flavored drink.
  • the nutritional composition does not contain any visible animal meat pieces.
  • visible is used to refer to something that can be seen by a naked eye of a human.
  • the nutritional composition may be pasteurized by a means selected from the group consisting of high pressure processing (HPP), high temperature short time (HTST), Ultra-High Temperature (UHT) processing and combination thereof.
  • HPP high pressure processing
  • HTST high temperature short time
  • UHT Ultra-High Temperature
  • a solid composition comprising animal protein and flour wherein the solid composition comprises at least 10%, 20%, 30% or 40% (w/w) of animal protein.
  • the solid composition may be made into a snack, a treat, or a crouton. Crouton may be used in salads, among other applications.
  • snack may include but are not limited to a cracker, a chip, and a puff ball.
  • Example of a treat may include a pet treat.
  • the solid composition may be baked or extruded into the snack or crouton.
  • Example of flour may include but are not limited to wheat flour, soy flour, corn flour, lentil flour, barley flour and combination thereof.
  • the flour used for making the solid composition is gluten free.
  • the solid composition is gluten free.
  • Example of animal protein may include but are not limited to poultry protein, fish protein, beef protein, and pork protein, among others.
  • the animal protein is chicken protein.
  • the animal protein composition may be a protein powder having at least 20%, 30% or 40% (w/w) chicken protein.
  • the chicken protein contains complete amino acids that meet at least 90%, or 100% nutrition requirement of an individual selected from the group consisting of the elderly and children.
  • the terms “protein” and “proteins” may be used interchangeably, and may both refer to a collection of different proteins derived from certain source, such as a specific animal.
  • the instant disclosure provides products having high quality poultry protein.
  • the products may be prepared as a snack, a treat, a supplement, or a beverage.
  • the products may be prepared as a baked chip, an extruded solid product, or as a liquid product.
  • a liquid beverage product may be prepared by using chicken proteins as one of the components.
  • the chicken proteins may constitute 1%, 2%, 3%, 4%, 5%, 8%, 10% or more of the liquid beverage product.
  • a liquid, drinkable, nutritionally dense soup or beverage with more than 4% or more than 5% chicken protein is disclosed.
  • a high protein liquid beverage formulated with chicken protein for complete nutrition of the elderly, children, or individuals with special needs.
  • the disclosed products may be formulated such that they complement the nutrition deficiency of the elderly, children, or individuals with special needs.
  • a baked cracker enriched with chicken proteins at levels exceeding 20%, 25%, 30%, or 35% of the finished cracker weight is disclosed.
  • the baked cracker delivers at least 9 grams of protein per 30 grams serving size.
  • an extruded crouton enriched with chicken proteins at levels exceeding 20%, 25%, 30%, or 35% of the finished crouton weight is disclosed.
  • the extruded crouton delivers at least 9 grams of protein per 30 grams serving size.
  • the disclosure provides an extruded or baked crouton, enriched with chicken protein at an amount sufficient to be a source of dietary protein.
  • the extruded or baked crouton offers a crispy way to fortify a salad with protein in a convenient crouton form.
  • the disclosure provides an extruded crisp snack enriched with chicken protein at levels exceeding 5%, 8%, 10%, or 15% of the finished crisp snack and providing and delivering a minimum of 9 grams of protein per 30 grams serving size.
  • the disclosure provides an extruded puff snack enriched with chicken protein at levels exceeding 5%, 8%, 10%, or 15% of the finished puff snack and providing and delivering a minimum of 9 grams of protein per 30 grams serving size.
  • the disclosure provides high protein baked snack products, with sufficient levels of chicken protein to make an excellence source of protein and delivering a minimum of 9 grams of protein per 30 grams serving size.
  • a baked or extruded product containing chicken proteins is disclosed, wherein the amount of chicken proteins is at least 20%, 25%, 30%, 40%, 50%, 60%, or 80% of the total protein in the baked or extruded product.
  • the disclosure provides high protein extruded products made with chicken protein powder.
  • the disclosure provides high protein ready-to-serve liquid food products made with predominately chicken protein.
  • the products disclosed herein are processed by aseptic methods.
  • the products disclosed herein are made by high temperature short time or ultra high temperature processing.
  • the products disclosed herein are made by ultra high pressure processing.
  • the products disclosed herein are made by a conventional canning process.
  • the disclosed products may be formatted for consumption by humans and animals, for example, companion animals like dogs and cats.
  • the disclosed products may be formatted especially for individuals who may have trouble swallowing.
  • the disclosed products may be formatted as high nutrition products for infants who are weaning or learning to eat more solid foods.
  • gum was dry blended with 200 g of sugar.
  • the sugar/gum mixture was dispersed in 2,000 g of the water using a Silverson mixer.
  • Chicken protein and salt were dispersed into the remaining batch water, and mixed well.
  • the mix was stirred and heated to 120 F.
  • Gum solution was added, continue heating to about 150 to 160 F, mix for 5 minutes.
  • Process through microthermics homogenize (2,000+500 PSIG), UHT hold 284 F, 6 seconds, cooled, and then bottled.
  • the proofed dough was transferred to a hobart mixing bowl.
  • the dough ingredients were added to sponge according to Table 3. Mix on Hobart, with McDuffy mixing blades speed #1 for 1 minute and speed #2 for 4 minutes. Hold dough for 1 hr at ambient temperature with a cover.
  • Sheet to 1 mm and fold into 3 layers On a Rondo type sheeter, Sheet to 1 mm and fold into 3 layers. Repeating Sheet to 1 mm and fold into 3 layers. Sheet to 1 mm and score into cracker's desired size, dock crackers with a fork. Transfer dough sheet to impingement oven and bake at 285 F for 6:30 minutes. Brush a light coating of vegetable oil on both sides of crackers immediately out of oven. Break crackers into individual pieces along scored lines. Place crackers into bag with seasoning mix (90% Hidden Valley ranch seasoning mix, 10% flour salt) and shake to coat crackers. Transfer crackers onto a screen and bounce to remove excess seasoning. Allow crackers to thoroughly cool before packaging into sealed pouches.
  • seasoning mix 90% Hidden Valley ranch seasoning mix, 10% flour salt

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
US15/750,760 2015-08-07 2016-08-05 Compositions having high poultry protein content and method of making and using the same Abandoned US20180242596A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US15/750,760 US20180242596A1 (en) 2015-08-07 2016-08-05 Compositions having high poultry protein content and method of making and using the same

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201562202657P 2015-08-07 2015-08-07
PCT/US2016/045867 WO2017027409A1 (fr) 2015-08-07 2016-08-05 Compositions ayant une forte teneur en protéines de volaille et leur procédé de production et d'utilisation
US15/750,760 US20180242596A1 (en) 2015-08-07 2016-08-05 Compositions having high poultry protein content and method of making and using the same

Related Parent Applications (2)

Application Number Title Priority Date Filing Date
PCT/US2016/045867 A-371-Of-International WO2017027409A1 (fr) 2014-04-28 2016-08-05 Compositions ayant une forte teneur en protéines de volaille et leur procédé de production et d'utilisation
US16/931,227 Continuation-In-Part US11779032B2 (en) 2014-04-28 2020-07-16 Concentrated protein compositions and methods of their making and use

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US18/074,033 Continuation US20230094089A1 (en) 2014-04-28 2022-12-02 Compositions having high poultry protein content and method of making and using the same
US18/074,833 Division US20230109309A1 (en) 2015-08-07 2022-12-05 Compositions having high poultry protein content and method of making and using the same

Publications (1)

Publication Number Publication Date
US20180242596A1 true US20180242596A1 (en) 2018-08-30

Family

ID=57984611

Family Applications (2)

Application Number Title Priority Date Filing Date
US15/750,760 Abandoned US20180242596A1 (en) 2015-08-07 2016-08-05 Compositions having high poultry protein content and method of making and using the same
US18/074,833 Pending US20230109309A1 (en) 2015-08-07 2022-12-05 Compositions having high poultry protein content and method of making and using the same

Family Applications After (1)

Application Number Title Priority Date Filing Date
US18/074,833 Pending US20230109309A1 (en) 2015-08-07 2022-12-05 Compositions having high poultry protein content and method of making and using the same

Country Status (5)

Country Link
US (2) US20180242596A1 (fr)
EP (1) EP3331376A4 (fr)
CA (1) CA2994835A1 (fr)
MX (1) MX2018001570A (fr)
WO (1) WO2017027409A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11297843B1 (en) * 2019-02-25 2022-04-12 Tyson Foods, Inc. Method of manufacture and composition of dough including protein

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5774061A (en) * 1980-10-29 1982-05-10 Takejiro Maruyama Senbei (japanese cracker) blended with meat
US4474191A (en) 1982-09-30 1984-10-02 Steiner Pierre G Tar-free smoking devices
US5244689A (en) * 1986-01-31 1993-09-14 Slimak Karen M Flour, bread, milk, and other products from white sweet potatoes cassava, edible aroids, amaranth, yams, and lotus
US6451975B1 (en) 1996-12-21 2002-09-17 Advanced Protein Technologies, Inc. Protein composition and process for isolating a protein composition from a muscle source
WO2000024273A1 (fr) * 1998-10-28 2000-05-04 San-Ei Gen F.F.I., Inc. Compositions contenant du sucralose, et applications correspondantes
CN1492292A (zh) * 2003-07-14 2004-04-28 �׳��� Mp4多功能手表
US20050208180A1 (en) 2004-03-22 2005-09-22 Jodi Engleson Extruded ingredients for food products
US7101585B2 (en) * 2004-04-15 2006-09-05 Solae, Llc Ultra high pressure homogenization process for making a stable protein based acid beverage
JP2007028938A (ja) * 2005-07-25 2007-02-08 Sanei Gen Ffi Inc タンパク質含有組成物
US20100303991A1 (en) 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production
US8647695B2 (en) * 2009-08-04 2014-02-11 Conopco, Inc. Aerated food products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11297843B1 (en) * 2019-02-25 2022-04-12 Tyson Foods, Inc. Method of manufacture and composition of dough including protein

Also Published As

Publication number Publication date
MX2018001570A (es) 2018-09-17
EP3331376A4 (fr) 2019-04-24
WO2017027409A1 (fr) 2017-02-16
EP3331376A1 (fr) 2018-06-13
CA2994835A1 (fr) 2017-02-16
US20230109309A1 (en) 2023-04-06

Similar Documents

Publication Publication Date Title
CA3030858C (fr) Poudre de proteine a base de dreche de brasserie
CN103004925A (zh) 一种荞桃酥及其制作方法
US20230109309A1 (en) Compositions having high poultry protein content and method of making and using the same
Hunt et al. How to Select Foods...
Fletcher et al. Gluten-free diets
US20230094089A1 (en) Compositions having high poultry protein content and method of making and using the same
JP2015142542A (ja) 高タンパク質のパンケーキミックス
Pachón et al. Acceptability and safety of novel infant porridges containing lyophilized meat powder and iron-fortified wheat flour
Weil et al. The Healthy Kitchen
JP3358386B2 (ja) 流動食品
Mehta et al. A Study of Multigrain Gluten free groundnut and edible gum biscuits
CN105557916A (zh) 一种黑麦燕麦饼干及其制备方法
Hunt How to select foods: I. What the body needs
Rai et al. Studies on cost of production for value added prepared mixed flour biscuit
TR2023000798U5 (tr) Yumurta Tozu ile Kolay Gıda Seti
Соловьева et al. English for Food Industry
Larson An educational study to determine the nutritional value and acceptability of dry milk among the Navajo
McGrath All about food
Sharma Diet Management guide
Underwood Flour considered from the standpoint of nutrition
Monteiro et al. Ultra-processing. What are ultra-processed products
Ladies Florence Nightingale’s Influence on Civil War Nutrition
Palanjian Safe finger food for babies
Phong The study on the use of sweet potato flour in the cake doughnut
Eppright What Iowans eat and why

Legal Events

Date Code Title Description
STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: ADVISORY ACTION MAILED

AS Assignment

Owner name: INTERNATIONAL DEHYDRATED FOODS, INC., MISSOURI

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:LYNCH, STEPHANIE;REEL/FRAME:052601/0831

Effective date: 20200504

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION

STCC Information on status: application revival

Free format text: WITHDRAWN ABANDONMENT, AWAITING EXAMINER ACTION

STPP Information on status: patent application and granting procedure in general

Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE AFTER FINAL ACTION FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: ADVISORY ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION

STPP Information on status: patent application and granting procedure in general

Free format text: NON FINAL ACTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE TO NON-FINAL OFFICE ACTION ENTERED AND FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION