Starch-free, protein-fortified foods that can be processed into noodle, round, and oval pellet shapes, and through various manufacturing processes.

Abstract

OCR 09WP 07 / 10 / 2568 This invention relates to a starch-free, protein-fortified food that can be processed into noodle, spherical, and oval pellet shapes. It consists of two parts: Part 1 includes boiled water and protein, which can be chosen from fresh egg whites and / or... Or pasteurized egg white, and / or egg white powder, and / or soy protein, and / or whey protein, and / or pea protein. and / or rice protein and / or mung bean protein and / or wheat gluten and / or lupin flour and sodium alginate. Thickening agents are added, namely CMC and / or cellulose and / or xanthan gum and / or konjac powder and / or... Or curdlan, dietary fiber is plant-based fiber and / or prebiotic fiber and / or maltodextrin-resistant fiber. Part 1 contains dextrin, vitamins, minerals, and plant extracts (optional), and Part 2 contains a calcium chloride solution and / or... Or calcium lactate solution, which forms a gel. This starch-free, protein-fortified, noodle-like food has a certain size. Diameter 0.5-5 mm, spherical and oval pellets, diameter 2-5 mm, starch-free food. Protein supplements that can be processed into noodle, spherical, and oval pellet forms have a simplified manufacturing process: mixing the ingredients. The powder is mixed with the liquid ingredients until a thick, viscous mixture is obtained. The mixture is then injected under... The calcium solution is applied in a continuous length to form uniform strands, suitable for spherical and oval shaped granules. Use the dripping method to pass this viscous mixture through a hole of the required diameter onto the calcium solution and let it soak until the desired consistency is achieved. The desired firmness is achieved. Then, the strands and round and oval pellets are boiled until the egg white is cooked. Rinse with clean water. It can be eaten directly or further sterilized.

Claims

OCR 09WP 07 / 10 / 2568 1. Starch-free, protein-fortified food that can be processed into noodle, round pellet, and oval pellet shapes, consisting of: The ingredients consist of two parts: Part 1 - Boiled water, 45-75% by weight. - Protein, which can be selected from fresh egg white and / or pasteurized egg white and / or egg white powder and / or protein. Soy protein and / or whey protein and / or pea protein and / or rice protein and / or mung bean protein and / or... Or wheat gluten and / or lupin flour, in an amount of 5-50% by weight. - Dietary fiber, which can be selected from prebiotics and / or cellulose and / or maltodextrin-resistant fiber. Trin content: 3-10% by weight. - Sodium alginate, 0.5 - 5% by weight. - Thickening agent, which can be selected from CMC and / or xanthan gum and / or konjac powder and / or... Curdland content 0-3% by weight. - Vitamins and / or minerals and / or plant extracts in the amount of 0-3% by weight. Part 2 - Boiled water, 95-99.9% by weight. - Calcium chloride and / or calcium lactate, 0.1 - 5% by weight.

2. Production processes for starch-free, protein-fortified food that can be processed into noodle, spherical, and oval pellet shapes. According to Claim 1, the following steps are involved: a) Mix part 1, starting with the sodium alginate, which contains a thickening agent that can be selected from... CMC and / or xanthan gum and / or konjac powder and / or curdlan, or not, are added to boiling water that has been left to cool. Use water at a temperature of 15-60 degrees Celsius. Stir by hand for 20-40 minutes, or use a mixer for 5-20 minutes. Let it sit for 3-8 hours, then mix in the protein, which can be either freshly cracked egg whites or pasteurized egg whites. and / or egg white powder and / or soy protein and / or whey protein and / or pea protein and / or protein Rice and / or mung bean protein and / or wheat gluten and / or lupin flour and dietary fiber, which can be selected from premium options. Contains probiotics and / or cellulose and / or resistant maltodextrin fiber, along with vitamins and / or minerals. And / or plant extracts, or not. Mix by hand for 20-40 minutes, or with a mixer for 5-20 minutes. Let it sit for 1-2 hours to ensure the ingredients are completely dissolved. This will be part 1. Set aside. b) Mix part 2 by combining calcium chloride and / or calcium lactate with boiled water that has been left to cool to room temperature. Stir at 30-60 degrees Celsius for 1-5 minutes until well mixed, resulting in a calcium solution with a concentration of [percentage]%. 0.1 - 5 The volume of calcium solution, or part 2, should be 6-10 liters per 1 kilogram of part 1, and used to soak the part. The first place can be repeated 3-4 times. c) For processing into a linear form, place part 1 into a linear extrusion machine with a power rating of 1-10. Horsepower. It has a pump that draws the mixture through a pipe to the nozzle, which can adjust its speed and movement automatically. Diameter. The diameter of the injection hole is 0.5-5 millimeters. To inject a line, immerse the nozzle 5-15 times below the second part of the solution. Centimeters, then the machine is turned on, extruding it into a long line of the desired size and shape. If an extrusion machine is not available, place part 1 into a plastic bottle container with holes drilled in the lid, with a diameter of... The hole is 0.5-5 millimeters. Squeeze the plastic bottle by hand, allowing the mixture to be extruded in a stream below the second solution (5-15). Centimeters; inject into long lines to achieve the desired size and shape. d) For forming spherical and oval protein pellets, place part 1 into an extrusion machine with a power rating of 1-10. The horsepower engine has a pump that draws the mixture through a pipe to the nozzle, which can adjust its speed and movement automatically. The diameter of the injection hole is 0.5-5 millimeters. To create spherical and oval pellets, drop the mixture over the surface.

2. Adjusting the velocity and height above the calcium solution during dripping allows for smaller and larger droplet sizes. Can be shaped into round or oval as desired. In the absence of an injection molding machine, place part 1 into a plastic bottle with holes drilled in the lid. The diameter of the hole is 2- 5 millimeters, then drop the mixture onto part 2, creating the desired round or oval shape. c) Soak the starch-free, protein-fortified food in the form of strands and / or spherical and / or oval pellets in Part 2 for a certain period of time. After 2-30 minutes, remove and rinse with clean, room-temperature water 2-3 times. f) Blanch starch-free, protein-fortified foods in the form of noodles and / or round and / or oval granules in boiling water for a certain period of time. After 2-10 minutes, remove and rinse with clean, room-temperature water. Arrange in a serving dish or pack in a bag for later consumption. Preparing to proceed to the sterilization process.

3. Production processes for starch-free, protein-fortified food that can be processed into noodle, spherical, and oval pellet shapes. Under Claim 2, procedure c) the linear type has the characteristics of a long line with a diameter of 0.5-5 millimeters.

4. Production processes for starch-free, protein-fortified food that can be processed into noodle, spherical, and oval pellet shapes. Under claim 2, where procedure d) the spherical and oval shapes are spherical and oval in size Diameter 2-5 millimeters