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Protein containing molded food products

a technology of protein and molded food products, which is applied in the field of new engineered mass balance batter formulations, can solve the problems of expensive steam port modification of standard process molding equipment and explosion ramifications, and achieve the effect of reducing the risk of explosion

Inactive Publication Date: 2007-09-13
ARCHER DANIELS MIDLAND CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

Enables the production of structurally stable, high-protein food products with greater than 25% dry weight protein composition, processed on standard equipment, without the need for costly modifications, and allows for various product forms like wafers, cookies, and breakfast waffles.

Problems solved by technology

Without the mass balance-viscosity ratio, a protein-based batter would significantly increase standard steam port pressure, with possible explosion ramifications; costly steam port modification of the standard process molding equipment would have to be undertaken, which would include re-engineering and manually modifying all of the wafer molding plate steam pressure release ports to specifically handle identified steam pressure requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0012] A batter blend of ingredients including 21% instantized (lecithin agglomerated) whey protein isolate (92% protein), 21% textured wheat protein (72% protein), 3% lecithin, 1% rice bran oil, 0.2% Sucralose (artificial sweetener), 0.1% vanillin, and 55% water were blended in a high speed homogenizing mixer until thoroughly liquefied into a batter-like consistency. The protein batter product was then directly applied to a preheated (310° F.) Heibenstreit stainless steel molded wafer plate. The plates were closed and locked in place, applying direct heat to the 2 mm batter sheet. Steam released through the vents and the product was cooked, under pressure, for 2.0 minutes. Final protein wafer was durable and low moisture (about 2% moisture).

[0013] The solids to water mass balance of the batter is 1.00:1.25 and the viscosity of the batter (no added emulsifying agents, fats, sweeteners) was 1933 cP (±12% torque) @ 23.1° C. as run on a Brookfield DV-II+ Viscometer.

[0014] Final chemi...

example 2

[0015] A batter blend of ingredients including 99 lbs (26%) instantized (lecithin agglomerated) whey protein isolate (@92% protein), 40 lbs (10.5%) textured wheat protein (@72% protein), 40 lbs wheat flour, 3% lecithin, 1% rice bran oil, 0.2% Sucralose (artificial sweetener), 0.1% vanillin, and 200 lbs (53%) water were blended in a high speed square vessel mixer until thoroughly liquefied / blended into a batter-like consistency. The proteinaceous batter was then pumped through an overhead stainless steel 2 inch pipe system to the wafer machine and wand applied to preheated (about 210° F.) Haas stainless steel molded wafer plates. The plates were closed and locked in place, applying direct heat to the 2 mm batter sheet. Steam released through the vents and the product was cooked, under pressure, for 2.0 minutes. Final protein wafer was durable and low moisture (about 2% moisture).

[0016] The solids to water mass balance of the batter is 1.00:1.12 and the viscosity of the batter (no ad...

example 3

[0017] Proteinaceous batter ingredients including 18 parts (18%) instantized whey protein isolate, 12 parts (12%) textured wheat protein, 12 parts (12%) soy protein isolate, 3 parts (3%) lecithin, 1 part (1%) rice bran oil, 0.2 parts Sucralose (artificial sweetener), 0.1 parts lemon oil, and 53 parts (53%) water were blended in a high speed homogenizing mixer until thoroughly liquefied into a smooth batter-like consistency. The protein batter product was then directly applied to a preheated (310° F.) Teflon coated pizzelle wafer cookie molding plate system. The plates were closed and locked in place, applying direct heat to the 2 mm batter sheet. Steam released through the vents and the product was cooked, under pressure, for 2.5 minutes. Final high protein molded pizzelle wafer cookie was light weight, low moisture (<2%), and possessed a composition of 78% protein, 7% fat, and 4% carbohydrate.

[0018] The solids to water mass balance of the batter is 1.00:1.27 and the viscosity of t...

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Abstract

Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation including proteinaceous materials, water, oils / fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars / snacks, confections, as in inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of U.S. patent application Ser. No. 10 / 318,950, filed Dec. 13, 2002, which itself claims priority to Provisional patent application 60 / 340,236, filed Dec. 14, 2001, each of the contents of the entirety of which are incorporated by this reference.BACKGROUND OF THE INVENTION [0002] Currently, all molded, baked, wafer-waffle-cookie food products are made from high carbohydrate / fat / lecithin / water batter formulations, processed on expensive continuous process lines, utilizing molding plate and drum technology, including but not limited to large scale commercial equipment from Hebenstreit and Franz Haas. Such specialized process equipment systems have been designed for mixing, pumping, applying (depositing), molding, baking, and processing high carbohydrate-based batters and resulting final molded food products including bars / cones / confections / inclusions / waffles / wafer cookies / pizzelles / fortune cookies. High ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D13/00A21D2/26A21D13/06
CPCA21D13/064A21D2/26
Inventor MARSLAND, CHARLES H.
Owner ARCHER DANIELS MIDLAND CO
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