Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
  • A21D2/262—Animal proteins from eggs
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
  • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
  • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
  • A21D13/066—Gluten-free products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
  • A21D13/42—Tortillas
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
  • A21D2/263—Animal proteins from dairy products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
  • A21D2/264—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
  • A21D2/264—Vegetable proteins
  • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C21/00—Whey; Whey preparations
  • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
• • 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
• • 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
  • 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
  • A23J3/08—Dairy 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
  • A23J3/14—Vegetable 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
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L15/00—Egg products; Preparation or treatment thereof
  • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/27—Xanthan not combined with other microbial gums
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/185—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/40—Foaming or whipping
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C2210/00—Physical treatment of dairy products
  • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
• • 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

• the present disclosure relates generally to protein-rich food products and, more particularly, to protein-rich food products intended to substitute flour food products.
• Obesity and diabetes are chronic diseases. Treatment and prevention of obesity and diabetes include healthy eating and active living. Healthy eating includes reducing calorie intake. Processed flour food products increase carbohydrate intake and are inexpensive. One strategy to increase healthy eating is to reduce consumption of flour food products. However, many of the above mentioned problems are chronic diseases. Treatment and prevention of obesity and diabetes include healthy eating and active living. Healthy eating includes reducing calorie intake. Processed flour food products increase carbohydrate intake and are inexpensive. One strategy to increase healthy eating is to reduce consumption of flour food products. However, many others are chronic diseases. Treatment and prevention of obesity and diabetes include healthy eating and active living. Healthy eating includes reducing calorie intake. Processed flour food products increase carbohydrate intake and are inexpensive. One strategy to increase healthy eating is to reduce consumption of flour food products. However, many others are chronic diseases. Treatment and prevention of obesity and diabetes include healthy eating and active living. Healthy eating includes reducing calorie intake. Processed flour food products increase carbohydrate intake and are inexpensive. One strategy to increase healthy eating is to reduce consumption of flour food products. However, many others
• the present disclosure provides food products comprising high protein content and intended to substitute flour food products such as tortilla, pizza crust, pasta, and other flour food products.
• the present disclosure also provides a process for manufacturing the protein-rich food products.
• a method of making a protein-rich food product comprises providing protein and water to form a protein mixture; aerating the protein mixture to make a whip having a smaller density than the protein mixture; forming the whip into a mass having a first thickness; and heating the mass at least until the first thickness collapses to a second thickness smaller than the first thickness.
• a protein-rich food product is manufactured according to a method comprising: providing protein and water to form a protein mixture; aerating the protein mixture to make a whip having a smaller density than the protein mixture; forming the whip into a mass having a first thickness; and heating the mass at least until the first thickness collapses to a second thickness smaller than the first thickness.
• a protein-rich food product comprises water and protein, wherein the water and the protein form a protein mixture, and wherein solids in the protein mixture comprise more than 10% and less than 27% by weight of the protein mixture.
• FIG. 1 shows a perspective view of a wrap made with a protein-rich tortilla made in accordance with embodiments of the present disclosure
• FIG. 2 shows a top view of the protein-rich tortilla of FIG. 1, unwrapped
• FIG. 3 shows a side view of the protein-rich tortilla of FIG. 2;
• FIG. 4 shows a perspective view of a protein-rich pancake made in accordance with embodiments of the present disclosure
• FIG. 5 shows another perspective view of the protein-rich pancake of FIG. 4;
• FIG. 6 shows a cross-sectional view of the protein-rich pancake of FIG. 5;
• FIG. 7 shows a perspective view of protein-rich buns, made in accordance with embodiments of the present disclosure, sandwiching meats and cheese;
• FIGS. 8a-d show perspective views of a protein-rich pasta made in accordance with embodiments of the present disclosure, having an elongate shape
• FIG. 9 shows a perspective view of another protein-rich pasta made in accordance with embodiments of the present disclosure, having a square shape
• FIG. 10 shows a perspective view of a protein-rich pasta made in accordance with embodiments of the present disclosure, having a folded or stuffed ravioli shape
• FIG. 11 shows a perspective view of protein-rich enclosed pocket having a filled interior made in accordance with embodiments of the present disclosure
• FIG. 12 shows a perspective view of the protein-rich enclosed pocket of FIG. 11 with a portion removed to illustrate its filled interior
• FIG. 13 shows a perspective view of protein-rich chips made in accordance with embodiments of the present disclosure
• FIG. 14 shows a perspective view of a protein-rich pizza crust made in accordance with embodiments of the present disclosure
• FIG. 15 shows a perspective view of a protein-rich bread made in accordance with embodiments of the present disclosure
• FIG. 16 is a flowchart of a method of making protein-rich food products shown in
• FIG. 17 is a schematic diagram of a mold showing a mass of whip therein
• FIG. 18 is a schematic view of the mold of FIG. 17 showing the mass of whip in a collapsed state
• FIG. 19 is microscopic cross-sectional view of a protein-rich tortilla made in accordance with embodiments of the present disclosure.
• FIG. 20 is microscopic cross-sectional view of a savory protein-rich tortilla made in accordance with embodiments of the present disclosure.
• Flour-similar protein food products also referred to herein as protein-rich food products, may consist substantially of protein and water.
• the protein may be albumen, whey, soy, or other protein.
• the protein-rich food product may include binders, stabilizers, and additives (defined below).
• a method of making the protein-rich food product comprises providing protein and water to form a protein mixture, whipping the protein mixture to form a whip or batter, and heating the whip until it collapses.
• protein-rich food products made as described herein have texture, color, odor, and structural functionality similar to equivalent flour food products and, accordingly, may be used as direct substitutes for flour food products.
• FIGS. 19 and 20 A microscopic cross-sectional view of a protein-rich tortilla 230 and a savory protein-rich tortilla 231 are shown in FIGS. 19 and 20, respectively, showing a tortilla matrix 232, open spaces or bubbles 234, ingredients 236 (FIG. 20), seeds 238 (FIG. 20), burst membranes 240, and air escape path 242 created by a plurality of burst membranes 240.
• the ingredients and additives of corresponding protein-rich tortillas are described with reference to Tables 1 and 2 below.
• the steam and hot air also cook the internal volume of the whip. Some bubbles will remain intact.
• the intact and burst bubbles, and the membranes formed between the bubbles provide flexibility and surface texture similar to that of flour food products.
• the protein to water ratio defines the fiberlike structure of the membranes and thus the flexibility and surface texture.
• Cooking the protein-rich food product in the described manner prevents sulfur- containing amino acids, e.g. cysteine and methionine, from releasing hydrogen sulfide, thereby allowing production of protein-rich food products that do not smell like eggs.
• the combination of these composition of matter and process factors produce protein-rich food products surprisingly similar to flour food products in appearance but significantly healthier due to the replacement of processed carbohydrates with protein.
• protein-rich food products comprise protein and water.
• protein-rich food products consist substantially of protein and water.
• protein consists substantially of albumen protein, also referred to as egg white protein.
• protein consists substantially of albumen and whey protein.
• protein consists substantially of at least 60% albumen and the remainder of whey protein.
• protein comprises albumen and one or more of whey protein, soy protein, and any other type of protein.
• solids in the protein-rich food products consist of at least 70 wt. % protein.
• solids in the protein-rich food products consist of at least 80 wt. % protein.
• the protein-rich food products may comprise non-protein ingredients. If the protein content is too low, the whip will not produce a product having sufficient tensile strength. If the protein content is too high, on the other hand, the product will be tough and unappealing to consumers.
• the protein mixture may include more than 10.75 wt. % but less than 29 wt. % of dehydrated or powder albumen such that the protein mixture includes more than 10 wt. % but less than 27 wt. % solids from albumen.
• the protein mixture may include about 18 to 27 wt. % solids from albumen, while in other embodiments, such as embodiments which produce tortillas or wraps, the protein mixture may include about 12-20 wt. % solids from albumen. Examples of protein mixtures with 12-20 wt. % albumen solids are shown in Table 1 below.
• dehydrated albumen comprises 7 wt.
• a protein-rich food product comprises at least 8.6 wt. % protein and 69 wt. % water, with the remainder including natural albumen solids other than protein and, optionally, binders, additives, and other components.
• albumen found in a shell egg comprises approximately 11 wt. % solids.
• the protein mixture includes about 12-20 wt. % albumen solids.
• the protein mixture includes about 10.3-17.2 wt. % protein and at least 69 wt. % water.
• the protein mixture consists substantially of about 14-18 wt. % albumen solids.
• the protein mixture comprises about 12 wt. % albumen solids and at least 69% water.
• the ratios of protein and albumen are preferably selected to produce suitable protein-rich food products at various price points based on the cost and availability of different proteins.
• the additives form a heterogeneous whip by the addition of, for example, seeds. Therefore while the solids weight % increases by the addition of seeds, the addition of such seeds might not change the structural composition of the protein-rich food product.
• the protein mixture may also include a binder or stabilizer.
• the binder or stabilizer may be a polysaccharide or a vegetable gum.
• Example gums include xanthan, guar, locust bean, and cellulose gum.
• Example polysaccharides include agar agar and pectin. Other binders or stabilizers may also be used.
• An exemplary protein-rich egg-containing food product of the present disclosure may have similar properties (e.g., strength, density, flavor, texture, and/or appearance) as a comparable and traditional flour-based food product.
• a consumer may be encouraged to select the egg- containing food product to capture the health benefits without sacrificing other properties of the traditional flour-based food product.
• it may be desirable to minimize or avoid the flavor, texture, and/or appearance of a traditional fried egg.
• FIGS. 1-15 show a cooked protein-rich food product 20 comprising a tortilla 22 used to make a wrap, shown in FIG. 1.
• the diameter d and thickness t of tortilla 22 are depicted in FIGS. 2 and 3.
• a pancake 24 is shown in FIGS. 4-6.
• the diameter d and thickness t of pancake 24 are depicted in FIGS. 4-6.
• the diameter of pancake 24 is generally less than the diameter of tortilla 22 and the thickness of pancake 24 is generally greater than the thickness of tortilla 22.
• a hamburger bun 26, a pasta 28 with an elongate shape, a pasta 29 with a square shape, a pasta 30 with a ravioli-like shape, a turnover 32 stuffed with other ingredients, chips 34, a pizza crust 36, and a bread 38, are shown in FIGS. 7, 8a-d, and 9-15, respectively.
• FIG. 16 is a flowchart of an embodiment of a method for making a protein-rich food product.
• the method comprises, at 100, providing protein and water.
• Protein may be comprised in liquid albumen, albumen powder, and optionally other protein types in combination with albumen.
• the mixture may be stirred or mixed to reconstitute powders.
• the protein mixture is aerated to make a whip.
• Aerating may be performed by whipping the mixture for a length of time.
• Whipping comprises agitating the mixture with a whip at a speed sufficient to decrease the density of the mixture.
• the density of the mixture may approximate 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 between and inclusive of 0.10-0.13 g/cm 3 . If solids are added before or during aeration that do not homogenize with the protein mixture, the weight of the solids can be used to determine the density of the whip exclusive of the solids.
• the whip is formed into a mass.
• Forming a mass may include depositing the whip in a mold.
• the mass of whip will then have a first thickness.
• the first thickness may be a result of the mold pressing on the mass or the mass resting on the mold without being pressed.
• the mass of whip is heated until it collapses.
• the mass of whip collapses when its thickness decreases from the first thickness.
• a heat shield may be provided to retain heat around the whipped mixture to cook its periphery at substantially the same rate as the center of the whipped mixture. However, the whipped mixture does not necessarily contact the heat shield.
• the heat shield may be a ring positioned between the hot surfaces and having a height smaller, equivalent, or larger than the desired spacing and a diameter larger than the diameter of the cooked protein-rich food product.
• the mass may be removed from the mold and further heated to complete cooking.
• the protein-rich food product is subsequently cooled.
• the cooled protein-rich food product may then be frozen to increase the shelf life of the protein-rich food product. Heating may be performed by heating the mold, infrared or microwave heating, steam heating and other known heating mechanisms.
• FIG. 17 is a schematic diagram of a mold 200 comprising first and second platens
• a cavity inside mold 200 contains a mass of whip 222 formed in accordance with the method described in FIG. 16.
• the mass of whip 222 may be deposited onto second platen 204 and then first platen 202 may be positioned to press onto the mass of whip 222 until first platen 202 is supported by spacers 206, thereby defining a first thickness 208 of the mass of whip, between first and second platens 202, 204.
• the mass of whip 222 may expand as it is heated and may temporarily lift first platen 202.
• FIG. 18 is a schematic diagram of mold 200 showing the mass of whip 222 collapsed such that it has a second thickness 210 which is less than first thickness 208.
• second thickness 210 is 50% or less of first thickness 208.
• second thickness 210 is 30% or less of first thickness 208.
• the second thickness 210 is approximately 3 millimeters or less.
• the second thickness 210 is about 0.65 to about 2.9 millimeters.
• the desired thickness may affect cooking time. About 5-40 wt. % of the water contained by the whip may evaporate during heating or subsequent cooling.
• the final moisture content of the protein-rich food products may be, for example, between 65 and 78 weight %.
• Albumen comprises de-sugared, powdered or liquid, albumen, or combinations thereof.
• the albumen may be pasteurized after liquid albumen is dehydrated into powder form or the liquid albumen itself may be pasteurized.
• De-sugaring is effected by subjecting the liquid albumen to the action of a bacteria, enzyme, or yeast at a temperature of between 70-100°F and pH from about 6 to 7.
• Example bacterias include Lactobacilli, Streptococci, and Aerobacter.
• Yeast may be ordinary baker's yeast.
• An enzyme may be glucose oxidase. De-sugaring methods are well known in the art.
• the liquid albumen may be filtered to remove minerals from the albumen, thereby removing a source undesired flavor. Ultrafine filters or membranes may be used to filter out minerals and some or a substantial portion of the sugar from the albumen.
• Powdered albumen is produced by dehydrating liquid albumen.
• liquid albumen flows through a nozzle whereupon it is atomized and discharged into a heated dryer chamber. A continuous flow of accelerated heated air extracts most of the moisture from the atomized liquid albumen. The dehydrated albumen is then removed from the chamber.
• albumen is deposited on trays or pans or drums and heated in an oven until dry.
• making a protein-rich food product comprises providing a protein mixture of albumen and water, forming a protein mixture comprising up to about 20 wt. % albumen solids, whipping the protein mixture to form a whip having a density of less than 0.2 g/cm 3 , optionally mixing additives with the whipped mixture, depositing a portion of the whip into a mold (FIG. 17), heating the whip to cause it to expand, allowing the expanded mixture to collapse (FIG. 18), and heating the collapsed mixture for a second predetermined time.
• the collapsed mixture is heated in the mold.
• the collapsed mixture is heated outside the mold.
• the collapsed mixture may be transferred to a conventional oven and heated for the second predetermined time (i.e., 1-3 minutes). Heating outside the mold may be desirable to increase commercial production speed, which may be limited by the batch forming of the whip in the mold.
• the protein-rich food product may also include additives.
• additives are components generally introduced post-whipping. However, various additives, such as preservatives, stabilizers, binders, and salt may be incorporated pre-whipping.
• Example additives include seeds (i.e., caraway, flax, hemp, sesame, etc.), yolk, olive oil, honey, spices, cheeses, meats, vegetables, preservatives, and any other condiment or component provided post-whipping. Additives may be introduced to enhance flavor, texture, color, or any other characteristic of the protein-rich food products.
• the present example was implemented to produce a suitable protein tortilla.
• the characteristics of the protein tortilla will also be described.
• the method begins with providing a mixture of protein and water.
• the protein is comprised within pasteurized de-sugared powdered albumen.
• the powdered albumen and water are provided at a 20 wt. % ratio of powder to water (e.g. 91 grams of powder and 454 grams of water).
• the albumen and water are placed in the bowl of a mixer.
• An example mixer is a stainless steel Kitchen Aid(R) Professional 600(TM) mixer ("KAP 600 Mixer").
• the KAP 600 Mixer has 10 discrete speeds, a six quart bowl, and a six wire whisk.
• the six wire whisk has an oval shape and an elongate edge configured to periodically pass near the surface of the bowl.
• the ingredients may be mixed by hand to disperse the powdered albumen in the water before whipping.
• Speeds 1, 6 and 10 correspond to approximately 115, 180, and 280 revolutions per minute. Accordingly, the protein mixture was mixed and whipped for a total of 5 minutes. The times and speeds for the initial minutes may vary significantly without affecting the final product. If additives are added after whipping, an additional 0.5-2.0 minutes of whipping and/or mixing may be carried out to disperse the additives.
• a portion of the whip was then placed in a hot press, which may be referred to as a mold.
• a Cuisinart Elite Collection Griddler model GR-300WS was used, with top and bottom flat platens set to 350°F.
• Four 7/16 inch (11.11 milimeters) spacers were placed at the corners of the bottom platen.
• a release agent e.g. Sysco Supreme
• 35 grams of whip was placed on the bottom platen.
• the top platen was lowered and the whip was thus heated for 30 seconds on each side at the same time.
• the platen includes a peripheral wall that partially encloses the space between the flat surfaces of the platens, to retain heat.
• the product was placed on a cooling rack for 30 minutes. As shown in Table 1 below, the products were 2-3 millimeters thick.
• the upper platen presses on the whip, which spreads.
• the whip subsequently collapses from the 11.11 millimeters thickness imposed by the platens to the final thickness, shown to be between 2-3 millimeters.
• Solids is measured as a weight percentage of the mixture; whip density is in grams/centimeter , whip index is in inches, diameter is in inches, tear strength and burst force are in grams of force, and thickness is in millimeters. Examples made from whips with about 12 to about 20 wt. % solids provided acceptable protein-rich food products which had tear strengths between about 150 to about 760 grams of force, burst forces of about 50 to about 280 grams of force, and thicknesses of about 2 to about 3 millimeters. The foregoing samples contained only albumen protein.
• Another example was implemented to produce a savory protein-rich tortilla.
• the same production and testing methods were used.
• the mixtures comprised, in addition to albumen, approximately 20 grams of egg yolk powder, and approximately 5 grams of each of white sesame seed, black sesame seed, brown flax seed, golden flax seed, and hemp, which were added to the protein mixture after whipping.
• Samples were made using different albumen/water ratios, which were similar to percentage solids contents indicated in Table 1, to achieve different total percent solids content. The results are shown in Table 2 below.
• Examples made from whips with about 12 to about 20 wt. % albumen solids or about 18 to about 27 wt. % total solids provided acceptable protein-rich food products which had tear strengths between about 100 to about 300 grams of force, burst forces of about 110 to about 385 grams of force, and thicknesses of about 1 to about 2 millimeters.
• Another example was implemented to produce a suitable protein-rich pasta.
• the same production and testing methods were used.
• the mixture comprises, in addition to albumen, approximately 60 grams of egg yolk and approximately 30 grams of olive oil, which were added to the protein mixture after whipping.
• Samples were made using different albumen/water ratios, which were similar to percentage solids contents indicated in Table 1, to achieve different total percent solids content. The results are shown in Table 3 below.
• Examples made from whips with about 12 to about 20 wt. % albumen solids or about 14 to about 27 wt. % total solids provided acceptable protein-rich food products which had tear strengths between about 100 to about 260 grams of force, burst forces of about 170 to about 425 grams of force, and thicknesses of about 0.8 to about 1.3 millimeters.
• a suitable protein tortilla including a stabilizer.
• the mixtures comprised, in addition to albumen, a stabilizer, namely approximately 0.2-0.8 wt. % xanthan gum or guar gum. Samples were made using different amounts of the gums to see the effect of the amount of the gum on the protein product. The results are shown in Table 4 (xanthan gum) and Table 5 (guar gum) below.
• Thickness 1.27 1.2 1.12 1.34 1.21 1.01 1.16
• Weep is defined as the amount of time for the whip to begin to turn back into a liquid form, and is measured in minutes.
• Each of the examples made provided acceptable protein-rich food products which had tear strengths between about 175 to about 265 grams of force, burst forces of about 225 to about 370 grams of force, and thicknesses of about 0.9 to about 1.4 millimeters.
• Another example was implemented to produce a suitable protein tortilla using various types of other proteins along with the egg albumen protein.
• Approximately 2 wt. % to 8 wt. % of other types of proteins were added to approximately 12 wt. % of the egg albumen solids to provide total solids of approximately 14 wt. % to 20 wt. %.
• the other types of proteins included whey, soy, and pea proteins.
• the results for the pea protein are shown below in Table 6, the results for the whey protein are shown below in Table 7, and the results for the soy protein are shown below in Table 8.
• TABLE 6 12 Wt. % Egg Albumen Plus Pea Protein
• Each of the examples made provided acceptable protein-rich food products which had tear strengths between about 110 to about 235 grams of force, burst forces of about 150 to about 360 grams of force, and thicknesses of about 1.0 to about 3.2 millimeters.
• Each of the examples made provided acceptable protein-rich food products which had tear strengths between about 165 to about 240 grams of force, burst forces of about 180 to about 450 grams of force, and thicknesses of about 1.3 to about 2.7 millimeters.
• TABLE 8 12 Wt. % Egg Albumen Plus Soy Protein
• Each of the examples made provided acceptable protein-rich food products which had tear strengths between about 60 to about 110 grams of force, burst forces of about 110 to about 215 grams of force, and thicknesses of about 0.9 to about 1.8 millimeters.
• the whipped blend may be whipped using a whisk for a length of time sufficient to produce a whipped mixture having a density of 0.2 g/cm 3 or less.
• the density is about 0.09 g/cm 3 to about 0.15 g/cm 3 , or more specifically 0.10 g/cm 3 to 0.13 g/cm 3 .
• the mixture may be mixed at a low speed until any dry ingredients are dispersed in the water and then whipped at a high speed for a time sufficient to form a whipped mixture having the desired density. If the whipped mixture is over-whipped, liquid will separate, or weep.
• whipping is performed by rotating a whisk in a mixer.
• the speed of whipping may range from speeds of 1 to 10 on an electric mixer, corresponding to approximately 20 revolutions per minute to 370 revolutions per minute (rpm).
• the mixture is whipped for 0.5-2 minutes at a speed of 3, 0.5-2 minutes at a speed of 6, and 0.5-10 minutes at a speed of 10.
• a speed of 3 is low (approximately 55- 135 rpm)
• a speed of 6 is medium (approximately 120-190 rpm)
• a speed of 10 is high
• the mixture is whipped at least at a speed of 225-280 rpm for at least three minutes but no more than 10 minutes.
• the speed of the whipping may remain constant throughout the whipping period, or the speed may vary, for example increase or decrease, throughout the whipping period.
• the whisk is operated by a mechanical mixer or by hand.
• the whipped blend is cooked on a first side and a second side after whipping.
• the cooking conditions may include cooking both the top and the bottom of the food product at a temperature between 300-500°F for approximately 5 seconds to 4 minutes on each side.
• the whipped blend may be cooked at approximately 350°F for approximately 30 seconds to 1 minute per side.
• the food product may be cooked longer or at a different temperature on the first side than on the second side or vice versa, and/or the food product may be placed in an oven at a temperature of 325-425°F for approximately 5 seconds to 3 minutes.
• 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 product may be cooked at approximately 350°F on a first side and 400-450°F on a second side.
• the cooking and/or cooling process may expand, compress, elongate, and/or collapse the air bubbles formed within the blend during the whipping step, which may create a stronger or more durable structure in the resulting food product.
• the food product of the present disclosure may have similar properties (e.g., strength, density, flavor, texture, and/or appearance) as a comparable and traditional flour-based food product.
• raw liquid egg whites cooked on both sides on a hot surface without following the present method were also tested in a similar manner to the protein-rich food products in the tables above.
• the cooked egg whites were unable to hold any weight and cracked or broke easily when folded or otherwise manipulated.
• the lack of whipping prior to cooking of the egg white may contribute to the chewy texture and low-strength of the regularly cooked egg whites using raw liquid egg whites.
• protein-rich food products made in accordance with embodiments of the present disclosure are as strong or stronger, and as durable or more durable than cooked raw liquid egg whites.
• protein-rich food products made in accordance with embodiments of the present disclosure exhibited tear or tensile strengths of about 60 to about 760 grams of force, for more preferably about 100 to about 350 grams of force, and burst strengths of about 50 to about 450 grams of force, or more preferably about 100 to about 400 grams of force.
• a container of known volume and weight is filled with the whipped blend.
• the container is then weighed and the container's weight is subtracted from the measured weight to obtain the weight of the whip.
• the weight of the whip is then divided by the known volume to obtain the whip's density.
• testing pads are tared in an M2 microwave moisture/solids analyzer ("Moisture/Solids Analyzer") from Denver Instrument Co. A portion of the whipped blend is then placed between the testing pads, and the Moisture/Solids Analyzer is then engaged, which will determine the percent of solids in the whip.
• M2 microwave moisture/solids analyzer M2 microwave moisture/solids analyzer
• a 2 inch by 2 inch sample is cut from the desired protein-rich food product.
• Tensile strength testing is then performed on a 2 inch by 3 inch sample with a Texture Technologies Corp. TA.Xt Plus tester.
• the sample is held by a TA 96B miniature tensile grip fixture.
• a pre-programmed testing procedure stretches the sample to the break point. The test is performed three times to obtain an average value.
• a sample of the protein- rich food product is held by a large film extensibility rig mounted on the TA.Xt Plus tester.
• a preprogrammed testing procedure pushes a probe into the sample until it tears through it. The test is performed three times to obtain an average value.
• references to "one embodiment,” “an embodiment,” “an example embodiment,” etc. indicate that the embodiment described may include a particular feature, structure, or characteristic, but every embodiment may not necessarily include the particular feature, structure, or characteristic. Moreover, such phrases are not necessarily referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is within the knowledge of one skilled in the art with the benefit of the present disclosure to affect such feature, structure, or characteristic in connection with other embodiments whether or not explicitly described. After reading the description, it will be apparent to one skilled in the relevant art(s) how to implement the disclosure in alternative embodiments.
• a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range.
• description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, 6 and any whole and partial increments therebetween. This applies regardless of the breadth of the range.

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