High protein foodstuff

a high-protein, foodstuff technology, applied in the field of high-protein foodstuffs, can solve the problems of difficult manufacturing, short shelf life of bars, and limited general appeal of bars

Inactive Publication Date: 2005-05-05
PROTEIN BAR TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High protein and high amino acid bars have been commercially successful among persons who are highly committed to intense training regimens, but their general appeal is somewhat limited by the texture and taste of a one-layered bar.
One problem with this type of bar is that it is difficult to manufacture.
Because the protein leve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0060] A preferred embodiment of the present invention with a high protein coating may have about a 56 gram base that comprises: [0061] (a) about 10 grams of hydrolyzed beef protein; [0062] (b) about 7 grams of calcium caseinate protein; [0063] (c) about 3.6 grams of whey protein isolate; [0064] (d) about 2 grams of soy protein isolate; [0065] (e) about 11.5 grams of glycerine; [0066] (f) about 2.5 grams of water; [0067] (g) about 0.03 grams of sucralose; [0068] (h) about 0.09 grams of a vitamin blend; [0069] (i) about 2.5 grams of maltitol; [0070] (j) about 4-6 grams of specific bar flavor; [0071] (k) about 6 grams coating (about 30% fat, about 40% carbohydrates, about 20% protein); and [0072] (1) about 0.002 potassium sorbate.

example 2

Chocolate and Peanut Butter Two Layered High Protein Foodstuff

[0073] To prepare a chocolate and peanut butter multi-layered high protein foodstuff, the chocolate flavored layer is prepared by mixing specified amounts of glycerine, water, maltitol, and potassium sorbate to consistency. The protein blend (bovine beef gelatin, calcium caseinate protein, whey protein isolate, and soy protein isolate) is then added to the mixture and mixed to consistency. The flavoring agent (cocoa), sucralose (or other sweetener), and vitamin blend are added to the mixture and mixed to consistency. The mixture is then allowed to sit to set up for trimming.

[0074] The peanut butter flavored layer is prepared by mixing specified amounts of glycerine, H2O, maltitol, and potassium sorbate to consistency. The protein blend (hydrolyzed protein beef bovine bone gelatin, calcium caseinate protein, whey protein isolate, and soy protein isolate) is then added to the mixture and mixed to consistency. The flavorin...

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PUM

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Abstract

The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.

Description

FIELD OF THE INVENTION [0001] The invention relates to a high protein foodstuff that is multi-layered and methods for preparing the same. BACKGROUND OF THE INVENTION [0002] In recent years there has been an interest in the use of dietary supplements for improved nutrition. Among the popular supplements are so-called “athletic bars” and “sports bars”, which provide in some cases “quick energy” and, in other cases, the promise of increased muscle mass, improved overall strength, increased muscle definition, fat reduction, improved stamina and reduced recovery time from muscle fatigue. The quick energy bars tend to rely primarily on carbohydrates; the muscle building bars tend to emphasize protein and amino acid content. Both types usually contain vitamins, minerals and essential nutrients as well. High protein and high amino acid bars have been commercially successful among persons who are highly committed to intense training regimens, but their general appeal is somewhat limited by t...

Claims

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Application Information

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IPC IPC(8): A23G1/00A23G1/30A23G1/44A23G3/34A23G9/00A23G9/32A23L1/00A23L1/305A23L25/10A23L33/00
CPCA23G1/305A23G1/44A23V2002/00A23L1/38A23L1/305A23G3/0021A23G3/343A23G3/44A23G3/54A23G9/322A23G2200/10A23L1/0067A23L1/296A23V2250/542A23V2250/54246A23V2250/54252A23V2250/5488A23V2250/6406A23V2250/264A23V2250/6416A23V2250/70A23P20/20A23L33/40A23L33/17A23L25/10
Inventor MCCABE, DAVID J.
Owner PROTEIN BAR TECH
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