Food and beverage products including sunflower protein

Abstract

Protein bars and beverages as well as methods for manufacturing protein bars and beverages are disclosed. An example protein bar may include a base dough material. A first quantity of a first protein component may be incorporated into the base dough material. A second quantity of a soluble sunflower protein component may be incorporated into the base dough material. The protein bar may have a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. The second quantity of the soluble sunflower protein component may be 10-50% of the total protein content.

Description

FOOD AND BEVERAGE PRODUCTS INCLUDING SUNFLOWER PROTEINCross Reference to Related Applications

[0001] This application claims the benefit of U.S. Patent Application Serial No. 63 / 673,953 filed on July 22, 2024, the disclosure of which is incorporated herein by reference.Technical Field

[0002] The present disclosure pertains to foods and beverages. More particularly, the present disclosure pertains to food and beverage products including sunflower protein.Background

[0003] A number of uses for oil seed proteins are known as well as food and / or beverage products including oil seed proteins. Of the known products, each has certain advantages and disadvantages. There is an ongoing need for new and different products.Brief Summary

[0004] This disclosure provides design, material, manufacturing method, and use alternatives for compositions that, for example, include sunflower protein extracts. In one example, a protein bar is disclosed. The protein bar comprises: a base dough material; a first quantity of a first protein component incorporated into the base dough material; a second quantity of a soluble sunflower protein component incorporated into the base dough material; wherein the protein bar has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10-50% of the total protein content.

[0005] Alternatively or additionally to any of the embodiments above, the protein bar has an initial bar hardness that is less than an initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0006] Alternatively or additionally to any of the embodiments above, the protein bar has an initial bar hardness that is 80-95% less than an initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0007] Alternatively or additionally to any of the embodiments above, the protein bar has an aged bar hardness that is less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0008] Alternatively or additionally to any of the embodiments above, the aged bar hardness is measured 8-16 months after forming the protein bar.

[0009] Alternatively or additionally to any of the embodiments above, the protein bar has an aged bar hardness that is 25-98% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0010] Alternatively or additionally to any of the embodiments above, the second quantity of the soluble sunflower protein is 10-50%, and wherein the protein bar has an aged bar hardness that is 25-40% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0011] Alternatively or additionally to any of the embodiments above, the second quantity of the soluble sunflower protein is 30-70%, and wherein the protein bar has an aged bar hardness that is 88-98% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0012] Alternatively or additionally to any of the embodiments above, the base dough material has an initial dough stretchability that is greater than an initial dough stretchability of a comparative base dough material lacking the second quantity of the soluble sunflower protein component.

[0013] Alternatively or additionally to any of the embodiments above, the protein bar has an initial bar stretchability that is greater than an initial bar stretchability of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0014] Alternatively or additionally to any of the embodiments above, the protein bar has an aged bar stretchability that is greater than an aged bar stretchability of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0015] Alternatively or additionally to any of the embodiments above, the aged bar stretchability is measured 8-16 months after forming the protein bar.

[0016] Alternatively or additionally to any of the embodiments above, the first protein component includes pea protein.

[0017] Alternatively or additionally to any of the embodiments above, the first protein component includes soy protein.

[0018] Alternatively or additionally to any of the embodiments above, the first protein component includes rice protein.

[0019] Alternatively or additionally to any of the embodiments above, the first protein component includes whey protein.

[0020] A beverage is disclosed. The beverage comprises: a beverage base; a first quantity of a first protein component incorporated into the beverage base; a second quantity of a soluble sunflower protein component incorporated into the beverage base; wherein the beverage has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10-50% of the total protein content.

[0021] Alternatively or additionally to any of the embodiments above, the total protein content has an initial sweetness and wherein the total protein content has a treated sweetness that is 90-100% of the initial sweetness after processing the beverage with an ultra-high temperature (UHT) pasteurization process.

[0022] Alternatively or additionally to any of the embodiments above, the total protein content has an initial sweetness and wherein the total protein content has a treatedsweetness that is 90-100% of the initial sweetness after processing the beverage with a high temperature short time (HTST) pasteurization process.

[0023] Alternatively or additionally to any of the embodiments above, the total protein content has an initial level of insoluble protein and wherein the total protein content has a treated level of insoluble protein that is 110% or less of the initial level of insoluble protein after processing the beverage with an ultra-high temperature (UHT) pasteurization process.

[0024] Alternatively or additionally to any of the embodiments above, the total protein content has an initial level of insoluble protein and wherein the total protein content has a treated level of insoluble protein that is 110% or less of the initial level of insoluble protein after processing the beverage with a high temperature short time (HTST) pasteurization process.

[0025] Alternatively or additionally to any of the embodiments above, the total protein content has an initial viscosity and wherein the total protein content has a treated viscosity that is 110% or less of the initial viscosity after processing the beverage with an ultra-high temperature (UHT) pasteurization process.

[0026] Alternatively or additionally to any of the embodiments above, the total protein content has an initial viscosity and wherein the total protein content has a treated viscosity that is 110% or less of the initial level of insoluble protein after processing the beverage with a high temperature short time (HTST) pasteurization process.

[0027] A method for manufacturing a protein bar is disclosed. The method comprises: adding a quantity of protein into a base dough material; wherein the quantity of protein includes a first quantity of a first protein component and a second quantity of a soluble sunflower protein component; forming the base dough material into a protein bar; wherein the protein bar has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10-50% of the total protein content.

[0028] A method for manufacturing a beverage is disclosed. The method comprises: adding a quantity of protein into a beverage base; wherein the quantity of protein includes a first quantity of a first protein component and a second quantity of a soluble sunflower protein component; wherein the beverage has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10-50% of the total protein content.

[0029] The above summary of some embodiments is not intended to describe each disclosed embodiment or every implementation of the present disclosure. The Figures, and Detailed Description, which follow, more particularly exemplify these embodiments.Detailed Description

[0030] For the following defined terms, these definitions shall be applied, unless a different definition is given in the claims or elsewhere in this specification.

[0031] All numeric values are herein assumed to be modified by the term “about”, whether or not explicitly indicated. The term “about” generally refers to a range of numbers that one of skill in the art would consider equivalent to the recited value (e.g., having the same function or result). In many instances, the terms “about” may include numbers that are rounded to the nearest significant figure.

[0032] The recitation of numerical ranges by endpoints includes all numbers within that range (e.g., 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, and 5).

[0033] As used in this specification and the appended claims, the singular forms “a”, “an”, and “the” include plural referents unless the content clearly dictates otherwise. As used in this specification and the appended claims, the term “or” is generally employed in its sense including “and / or” unless the content clearly dictates otherwise.

[0034] It is noted that references in the specification to “an embodiment”, “some embodiments”, “other embodiments”, etc., indicate that the embodiment described may include one or more particular features, structures, and / or characteristics. However, suchrecitations do not necessarily mean that all embodiments include the particular features, structures, and / or characteristics. Additionally, when particular features, structures, and / or characteristics are described in connection with one embodiment, it should be understood that such features, structures, and / or characteristics may also be used connection with other embodiments whether or not explicitly described unless clearly stated to the contrary.

[0035] A number of processes have been developed to extract, isolate, and / or otherwise remove materials of interest from oil seeds, for example sunflower seeds. Some of the materials of interest may include chlorogenic acid (CGA), phytic acid (PA), meals, and proteins. While not intending to be limiting, sunflower proteins (e.g., proteins extracted and / or isolated from sunflower seeds) can be classified generally into at least two groups: (a) group / class 001, corresponding generally to soluble proteins, low molecular weight proteins, albumins (e.g., soluble albumins), combinations thereof, and / or the like and (b) group / class 002 corresponding generally to insoluble proteins, high molecular weight proteins, helianthinins, globulins, albumins (e.g., residual albumins and / or insoluble albumins), combinations thereof, and / or the like. For the purposes of this disclosure, the sunflower proteins of group 001 may be labeled in the disclosure as soluble proteins (e.g., one or more soluble proteins and / or a mixture of one or more soluble proteins) or albumins (e.g., soluble albumins) and the sunflower proteins of group 002 may be labeled in this disclosure as insoluble proteins (e.g., one or more insoluble proteins and / or a mixture of one or more insoluble proteins) or helianthinins.

[0036] Plant-based proteins have a growing utility in a variety of industries including the food industry and / or the manufacturing of food products. One potential application is the use of plant-based proteins in protein bars (e.g., high protein bars). One of the biggest challenges that is faced when formulating a high protein bar is that protein bars experience bar hardening over time, thereby reducing the effective sensory shelf life of the bar. For example, hardness and / or texture can be affected by many different elements within the bar including extrinsic factors such as temperature and humidity and intrinsic factors such as the structure and properties of the ingredients in the bar and how those ingredients interact with each other. Bar hardening may be the result of a confluence of factors, including water migration, sugar crystallization, protein self-aggregation, phase separation,and / or combinations thereof. Including relatively high levels of protein in protein bars may exacerbate these factors and increase the degree and rate of hardening.

[0037] Water activity, and its effect on water migration, may be one of the biggest influences that determines the rate and degree of bar hardening. A high water activity may indicate that there is a greater amount of water within the ingredient matrix of the bar. This excess water can move from the binding components to the proteins and other dry materials present in the bar. The recrystallization of sugars may cause the sugar to lose its ability to hold water and may cause the bar to harden. The water migration can also go in reverse, especially when dealing with high protein bars. When high protein bars are manufactured, the ingredients are mixed to form a homogeneous dispersion of protein particles and fat droplets dispersed in a continuous phase of sugar syrup. These proteins, typically insoluble proteins, have a low water affinity and hence act to push the water away to higher water affinity compounds. Over time, the migration of water results in phase separation between the protein, carbohydrates, and fat. So rather than being a continuous phase of sugar syrup that provides long term flexibility, the continuous phase is interrupted by a non-flexible partially dehydrated protein phase, which may result in bar hardness.

[0038] Another common issue that is faced, especially when using non-hydrolyzed plant-based proteins, is the protein’s ability to be combined with other ingredients to form a cohesive and malleable dough that can be formed into bars. It may be desirable to manufacture protein bars from a dough that is sufficiently soft, malleable, and / or stretchable.

[0039] Disclosed herein are food and beverage products that include protein, for example sunflower protein. For example, it has been determined that the addition of soluble sunflower proteins (e.g., group 001 soluble sunflower proteins and / or sunflower albumin proteins) to a high protein bar formulation results in protein bars that have lower bar hardness both initially and over extended storage periods. In addition, a high protein bar formulation that contains soluble sunflower proteins may have a longer shelf life than a formulation that does not contain soluble sunflower proteins and / or sunflower albumin proteins. In addition, the addition of soluble sunflower proteins may help to impart stretchto protein bar dough, which allows the ingredients to be combined more easily and for a more pleasing texture in the finished product while still maintaining a high protein content.

[0040] An example protein bar may be made from a combination of ingredients that form a dough base. Such ingredients may include a fiber or flour base such as fibersol LQ. A sweetener, if desired, may be added such as tapioca syrup. Flavorings, oils, fats, glycerin, etc. may also be included. Other non-protein ingredients that may be used are starches, fats, fibers, sugars, and other minor ingredients such as high potency sweeteners or flavors. One or more protein components may be added to the base dough. The protein components may include a first quantity of a first protein component. The first protein component may include pea protein, soy protein, rice protein, whey protein, and / or the like, and / or combinations thereof. The protein components may also include a second quantity of a soluble sunflower protein component. The total protein content of the protein bar may be equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. In some instances, the second quantity of the soluble sunflower protein component may be about 10-50% of the total protein content. The first protein component may include pea protein, soy protein, rice protein, whey protein, and / or the like, and / or combinations thereof.

[0041] The addition / inclusion of the soluble sunflower protein component may have a desirable impact on bar hardness. In some instances, a protein bar made using the soluble sunflower protein component may have an initial bar hardness that is less than an initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. For example, a protein bar made using the soluble sunflower protein component may have an initial bar hardness that is 80-95% less than an initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. Stated another way, a protein bar made using the soluble sunflower protein component may have an initial bar hardness that is about 5-20% of the initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. In one example, a protein bar made using the soluble sunflower protein component (e g., where the soluble sunflower protein component is about 25% of the total protein content) may have an initial bar hardness that is about 9.5% of the initial barhardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. In another example, a protein bar made using the soluble sunflower protein component (e.g., where the soluble sunflower protein component is about 50% of the total protein content) may have an initial bar hardness that is about 2.4% of the initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0042] The protein bars including the soluble sunflower protein component may also maintain its relatively soft consistency over time. In some instances, a protein bar including the soluble sunflower protein component may have an aged bar hardness that is less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. For example, a protein bar made using the soluble sunflower protein component may have an aged bar hardness that is 25-98% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. In one example, the second quantity of the soluble sunflower protein is 10-50% of the total protein content, and wherein the protein bar has an aged bar hardness that is 25-40% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. In another example, the second quantity of the soluble sunflower protein is 30-70% of the total protein content, and wherein the protein bar has an aged bar hardness that is 88-98% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. The aged bar hardness may be measured 8-16 months, or the equivalent thereof (e.g., when using an acceleration chamber and / or the like), after forming the protein bar.

[0043] Protein bars made using the soluble sunflower protein component may also have desirable amount of stretchability. For example, the base dough material (e.g., including the soluble sunflower protein component) may have an initial dough stretchability that is greater than an initial dough stretchability of a comparative base dough material lacking the second quantity of the soluble sunflower protein component. In some of these and in other instances, the protein bar (e.g., including the soluble sunflower protein component) may have an initial bar stretchability that is greater than an initial barstretchability of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

[0044] In some instances, the protein bar (e.g., including the soluble sunflower protein component) may have an aged bar stretchability that is greater (e.g., more stretchable) than an aged bar stretchability of a comparative protein bar lacking the second quantity of the soluble sunflower protein component. The aged bar stretchability may be measured 8-16 months, or the equivalent thereof (e.g., when using an acceleration chamber and / or the like), after forming the protein bar.

[0045] Methods for manufacturing protein bars are contemplated. An example method for manufacturing a protein bar may include adding a quantity of protein into a base dough material. The quantity of protein may include a first quantity of a first protein component and a second quantity of a soluble sunflower protein component. The method may also include forming the base dough material into a protein bar. The protein bar may have a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. In at least some instances, the second quantity of the soluble sunflower protein component is 10-50% of the total protein content.

[0046] Additional food products are contemplated including beverages such as protein beverages. In some instances, a beverage may include a beverage base. A ready-to-drink protein beverage typically includes a protein and / or a blend of proteins, water, lipids, and a sweetening component (such as sucrose), as well as other minor ingredients such as hydrocolloids, stabilizers, flavorings, high potency sweeteners, and buffering salts. One or more protein components may be added to the beverage base. The protein components may include a first quantity of a first protein component and a second quantity of a soluble sunflower protein component. The total protein content of the beverage may be equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. In some instances, the second quantity of the soluble sunflower protein component is 10-50% of the total protein content. The first proteincomponent may include pea protein, soy protein, rice protein, whey protein, and / or the like, and / or combinations thereof.

[0047] Beverages including a soluble sunflower protein component may have a number of desirable features and / or characteristics. One example feature / characteristic may be a retention or maintenance of desirable sweetness following a treatment such as an ultra-high temperature (UHT) pasteurization process or a high temperature short time (HTST) pasteurization process. In some instances, the beverage and / or the total protein content may have an initial sweetness and the beverage and / or the total protein content may have a treated sweetness that is 90-100% of the initial sweetness after processing the beverage with a UHT pasteurization process. In some of these and in other instances, the beverage and / or the total protein content may have an initial sweetness and the beverage and / or the total protein content may have a treated sweetness that is 90-100% of the initial sweetness after processing the beverage with a HTST pasteurization process.

[0048] Another example feature / characteristic of beverages that includes a soluble sunflower protein component may be ability to retain and / or maintain solubility of protein in the beverage. In other words, a feature / characteristic of the beverage is that relatively little protein may become insoluble following a treatment such as UHT pasteurization process or a HTST pasteurization process. In some instances, the beverage and / or the total protein content may have an initial level of insoluble protein and the beverage and / or total protein content may have a treated level of insoluble protein that is 110% or less of the initial level of insoluble protein after processing the beverage with a UHT pasteurization process. In some of these and in other instances, the beverage and / or the total protein content may have an initial level of insoluble protein and the beverage and / or total protein content may have a treated level of insoluble protein that is 110% or less of the initial level of insoluble protein after processing the beverage with a HTST pasteurization process. Stated another way, about 98% or more of the soluble sunflower protein component remains soluble (e.g., does not precipitate out of solution) in beverages after processing the beverage with a UHT pasteurization process and / or a HTST pasteurization process.

[0049] Another example feature / characteristic of beverages that includes a soluble sunflower protein component may be ability to retain and / or maintain a desirable viscosity. In some instances, the beverage and / or the total protein content may have an initial viscosity and the beverage and / or total protein content may have a treated viscosity that is 110% or less of the initial viscosity after processing the beverage with a UHT pasteurization process. In some of these and in other instances, the beverage and / or the total protein content may have an initial viscosity and the beverage and / or total protein content may have a treated viscosity that is 110% or less of the initial viscosity after processing the beverage with a HTST pasteurization process.

[0050] Another example feature / characteristic of beverages that includes a soluble sunflower protein component may be ability to retain and / or maintain a desirable sweetness. For example, the soluble sunflower protein component may have a desirable level of sweetness. In some instances, the beverage and / or the total protein content may have an initial sweetness and the beverage and / or total protein content may have a treated sweetness that is at least about 80% of the initial sweetness after processing the beverage with a UHT pasteurization process, at least about 90% of the initial sweetness after processing the beverage with a UHT pasteurization process, or about 80-100% of the initial sweetness after processing the beverage with a UHT pasteurization process, or about 90- 100% of the initial sweetness after processing the beverage with a UHT pasteurization process. In some of these and in other instances, the beverage and / or the total protein content may have an initial sweetness and the beverage and / or total protein content may have a treated sweetness that is at least about 80% of the initial sweetness after processing the beverage with a HTST pasteurization process, or at least about 90% of the initial sweetness after processing the beverage with a HTST pasteurization process, or about 80- 100% of the initial sweetness after processing the beverage with a HTST pasteurization process, or about 90-100% of the initial sweetness after processing the beverage with a HTST pasteurization process.

[0051] Methods for manufacturing beverage are contemplated. An example method for manufacturing a beverage may include adding a quantity of protein into a beverage base. The quantity of protein may include a first quantity of a first protein component anda second quantity of a soluble sunflower protein component. The beverage may have a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. In at least some instances, the second quantity of the soluble sunflower protein component is 10-50% of the total protein content.

[0052] A number of processes are contemplated for extracting and / or isolating one or more materials from oil seeds. Example plants that produce oil seeds may include almond, argan, borage, canola, castor, cherry, coconut, com, cotton, flax, grape, hemp, jojoba, macadamia, mango, mustard, neem, oil palm, rapeseed, safflower, sesame, shea, sunflower, tonka bean, moringa, rice (and / or rice bran), and tung. At least some of the following description refers to processes for extracting and / or isolating one or more materials from sunflower seeds. This, however, is not intended to be limiting. Other processes are contemplated that may use different oils seeds and / or combinations of oil seeds.

[0053] An example method for producing a soluble protein component from oil seeds may include processing oil seeds. Example plants that produce oil seeds may include almond, argan, borage, canola, castor, cherry, coconut, corn, cotton, flax, grape, hemp, jojoba, macadamia, mango, mustard, neem, oil palm, rapeseed, safflower, sesame, shea, sunflower, tonka bean, moringa, rice (and / or rice bran), and tung. At least some of the following description refers to processes for extracting and / or isolating one or more materials from sunflower seeds. This, however, is not intended to be limiting. Other processes are contemplated that may use different oils seeds and / or combinations of oil seeds. An example method for producing a soluble sunflower protein component may include processing sunflower seeds. For example, sunflower seeds can be harvested and transported to a suitable processing facility. The seeds can be dehulled and cold pressed in a conventional manner, which may remove at least some of the oil from the sunflower seeds. For example, cold pressing (e.g., cold pressing at a temperature less than or equal to 140°F) may remove about 85% or so of the sunflower oil from the seed. After pressing, the resulting meal can be further processed.

[0054] The meal from the cold press can be subjected to one or more extractions. To extract the meal, the meal may be mixed with an aqueous solution, for example a saline solution. The amount of liquid added to the meal may include adding liquid at a ratio of about 5: 1-20: 1 liquid (and / or the water component of the saline solution) to the dry weight of the meal. In some instances, the saline solution may include aNaCl solution (e.g., 0.5M NaCl). Other salts and / or concentrations are contemplated. In some instances, the saline solution may include an additive. For example, the saline solution may include ascorbic acid (e.g., about 0.1 wt-% ascorbic acid). In at least some instances, the use of an aqueous solution for the extraction(s) may be desirable because, for example, the use of organic solvents during extraction can adversely impact the proteins and / or other materials that may be extracted from the meal.

[0055] Adding the aqueous solution to the meal may form a mixture. The pH of the mixture may be adjusted to about pH of 5-5.5 or about 5.1-5.2 using a suitable acid (e.g., HC1). The pH adjusted mixture can be heated to a target temperature (e.g., about 120- 160°F, or about 135-145°F, or about 138°F) and mixed for a suitable time (e.g., about 1-4 hours, or about 1-3 hours, or about 2 hours). Heating and mixing the pH adjusted mixture may form a slurry.

[0056] The slurry may be separated using a suitable separating apparatus such as a decanting centrifuge. Separating the slurry may include multiple rounds of decanting (e.g., 1, 2, 3, 4, 5, 6 or more decanting steps). For example, the slurry may undergo a first decanting step (e.g., using a decanting centrifuge) in order to be separated into a solid stream and a liquid stream. A liquid or solution may be added back to the solid stream and the solid stream may be decanted again (e.g., a second decanting step). For example, the solid stream may be mixed with a solution (e.g., a 0.25M NaCl saline solution) at a suitable ratio of liquid to the dry weight and be decanted (e.g., using a decanting centrifuge). For example, the ratio of liquid to dry weight of the solids may be about 5: 1-20: 1 or about 10: 1. In some instances, the solid stream from the second decanting step may be decanted again (e.g., a third decanting step). The third decanting step may include mixing the solid stream from the second decanting step with a saline solution similar to the first and second decanting steps, with water, or the like and decanting (e.g., using a decanting centrifuge).The solid stream from the third decanting step may be dried to form a sunflower meal. The liquid stream from the third decanting step may be sent to a reverse osmosis system to recover clean water that can be re-used.

[0057] The liquid streams from the first and second decanting steps may be combined. In some instances, CaCh may be added to the combined liquid streams. The amount of CaCk added may be about 1-5 wt-% or about 2.5 wt-% of the incoming meal (e.g., the meal coming off of the cold press). The pH may also be raised, for example using NaOH. For example, the pH may be raised to about 5-6 or about 5.6-5.8. The addition of CaCh and the increase in the pH may precipitate phytic acid present in the liquid streams. The phytic acid can be removed / recovered by sending the liquid to a decanter (e.g., a decanting centrifuge). The phytic acid decanting step may produce a solid stream (e.g., the phytic acid) and a liquid stream.

[0058] The liquid stream from the phytic acid decanting step may undergo one or more filtrations. This may include a microfiltration process. For example, the liquid stream from the phytic acid decanting step may be filtered using a microfiltration membrane (e.g., a 0.8-micron microfiltration membrane). This may include concentrating the liquid stream to a factor of about 10-30 or to a factor of about 20. The concentration factor, as used herein, may be understood as referring to how much the volume on the retentate side (e.g., what is retained on the filter, rather than passing through) has been concentrated by due to liquid passing through the filter. Diafiltration water may be added to the concentrated stream at up to about 0.15 times the volume of the initial volume of the concentrated stream. The retentate captured on the microfiltration membrane may include materials such as sunflower meal and any remaining oil, which may be discarded as waste. The permeate may include a number of other / additional target materials such as proteins, CGA, and salts.

[0059] The permeate from the microfiltration may be further processed. For example, the pH may be lowered in the permeate using an acid such as HC1. For example, the pH may be lowered to about 4.0-4.1. The temperature of the permeate may also be adjusted (e.g., cooled) to a temperature less than or equal to about 60°F. The adjustments to pH and temperature may precipitate the insoluble proteins / helianthinins. In at least some instances,the pH-adjusted and cooled permeate may be filtered, for example using another microfiltration membrane (e.g., a second microfiltration step using, for example, a 0.1- micron microfiltration membrane) which may be the same or different from the microfiltration membrane used in prior microfiltration. When doing so, the retentate may be concentrated to a factor of about 8-15 or to a factor of about 11 of the starting volume. Diafiltration water may be added to the concentrated retentate at up to about 0.7 times the volume of material sent to the microfiltration membrane. This may help to de-salt the insoluble proteins / helianthinins in the retentate. The pH may be raised in the retentate to a pH of about 5.6-6.0 with a base (e.g., NaOH) and then be sent to an evaporator to concentrate the solids (e.g., up to about 20%). The concentrated solids can be sent to a flash dryer to create a dry, insoluble sunflower protein powder that is about 90 wt-% protein (Nx5.6).

[0060] The permeate (e.g., the permeate from the second microfiltration step, which may include soluble proteins / albumins, CGA, and salts) may be sent to a nanofiltration membrane (e.g., an 800 Da nanofiltration membrane). When doing so, the permeate may be adjusted, as needed, to a temperature at or below about 90°F and to a pH at or below 5.0 and filtered using the nanofiltration membrane. The retentate may be concentrated to a factor of about 50-100 or to a factor of about 75 of the starting volume and diafiltration water may be added at about 0.3-0.4, or about 0.36 times the volume of the material sent to the membrane. This may de-salt the soluble proteins / albumins. The retentate may include the soluble proteins / albumins along with some CGA whereas the permeate contained the remaining (e.g., majority) of the CGA and salts. The ratio (w / w) of protein to CGA in the retentate may be about 20: 1 to about 40: 1.

[0061] In some instances, the permeate (e.g., the permeate from the second microfiltration step) can be sent to an adsorption column, which may allow the proteins, salt, and some of the CGA to pass through while adsorbing a majority of the CGA. This may allow the CGA to be eluted, sent to an evaporator before going to a spray dray to produce a dry, CGA powder. This may be desirable for a number of reasons. For example, this may allow a substantial portion of the CGA to be removed (e.g., about 75%), which may help with product properties such as color. In addition, removing CGA at an earlierstage may allow for the nanofiltration (discussed below) to be more efficient. In other instances (e.g., instead of sending the permeate from the second microfiltration step to the adsorption column), the permeate from the nanofiltration step may be sent to an adsorption column, which may allow the saltwater to pass through while adsorbing the CGA. The CGA can be eluted and sent to an evaporator to concentrate to 10% solids before going to a spray dryer where a dry, CGA powder as produced that was 60 wt% CGA.

[0062] It can be appreciated that other processes / steps may be utilized to remove CGA from the permeate (e.g., the permeate from the second microfiltration step and / or other permeates, retentates, etc.). For example, CGA can be hydrolyzed into quinic acid and caffeic acid using an appropriate enzyme such as an esterase (e.g., a general esterase), lipase, or a specific CGA esterase. This hydrolysis can be done at any point in the process prior to the nanofiltration step and will allow the CGA (or rather its component acids) to be more easily removed via nanofiltration.

[0063] The retentate (e.g., from the nanofiltration step) may be adjusted to raise the pH to about 5.6-6.0 with a base (e.g., NaOH) and be sent to an ion exchange column to remove additional CGA. When doing so, the output of the ion exchange column may be tuned to hit a target protein to CGA ratio (w / w) that is greater than or equal to about 40: 1, or greater than or equal to about 50: 1 , or greater than or equal to about 60: 1 , or greater than or equal to about 70: 1, or greater than or equal to about 80: 1, or greater than or equal to about 90: 1, or greater than or equal to about 100:1, or greater than or equal to about 150: 1, or greater than or equal to about 200: 1, or greater than or equal to about 250: 1, or greater than or equal to about 300: 1, or greater than or equal to about 350:1, or greater than or equal to about 400: 1, or greater than or equal to about 450: 1, or greater than or equal to about 500: 1. In other instances, the retentate (e.g., from the nanofiltration step) may be sent to an adsorption column (e.g., instead of an ion exchange column) to remove CGA.

[0064] In at least some instances, it may be desirable to produce a product / composition that has a consistent ratio of protein to CGA. This allows for the resultant product / composition to have the desired sweetness and so that the product / composition can be produced in a manner that allows for consistent, repeatable results. In order to tune theprotein to CGA ratio to a desired level, the output of the ion exchange column can be blended with some of the input. In other words, some of the input can be diverted around the ion exchange column and blended with the output to achieve a desired protein to CGA ratio. It has been determined that doing so helps to balance the level of CGA in the output. For example, if the desired target composition has a protein to CGA ratio (w / w) of 500: 1, a suitable amount of the input material can be diverted around and blended with the output from the column. Knowing the ratio of protein to CGA prior to going to the column (e.g., in the range of about 20: 1 to about 40: 1), the expected ratio of protein to CGA coming off of the column (e.g., in the range of about 500: 1 to about 1000: 1), and the target ratio (e.g., 500: 1), the amount of input material to be blended with the output material can be calculated in order to achieve the desired result. The final output of the ion exchange column may be sent to an evaporator to concentrate the solids up to about 40 wt-% before going to a spray dyer to create a dry, soluble protein powder that is about 90 wt-% protein (Nx5.6).

[0065] As indicated herein, the soluble protein powder formed by the above process may have desirable characteristics including a desired level of sweetness. For example, in tests that determine a sweetness level, samples were tested by forming 2% solutions of manufactured compositions including soluble proteins / albumins. Compositions having ratios of protein to CGA on the order of about 52: 1 and 129: 1 had a sweetness on the order of about equal to that of a similar sucrose solution. Compositions having ratios of protein to CGA on the order of about 159: 1 and 181 : 1 had a sweetness on the order of about 1.7 times that of a similar sucrose solution. Increasing the ratio of protein to CGA to about 500: 1 or more (e.g., 500:1 or 764: 1) had a sweetness greater than 1.7 times that of a similar sucrose solution.

[0066] It can be appreciated that some processes may be utilized that can remove a significant amount of CGA, to nearly all CGA, from sunflower extracts, which may allow for a soluble sunflower protein component to be produced. For example, activated carbon can remove nearly all CGA from sunflower extracts. Activated carbon, however, also removes a substantial amount of protein, thereby negatively impacting yield. Therefore, a need was identified for processes that would produce sunflower proteins with desirablecharacteri sties (e.g., sweetness) without compromising on protein yield. It was determinized that using an ion exchange resin configured to remove polyphenols was able to bind with CGA in order to remove CGA from compositions while having a minimal impact on protein yield. The ion exchange columns consistently pulled a desirable level of CGA from the protein compositions in a highly consistent and reliable manner, thereby allowing for results that were highly repeatable. Moreover, the use of the ion exchange columns has little impact on the protein yield, thereby allowing efficient production of protein compositions from sunflower seeds not previously believed to be possible. Furthermore, the ion exchange columns used for the processes disclosed herein can be regenerated in a relatively fast and simple manner, thereby allowing for rapidly repeatable systems for scaling production of protein compositions in an efficient manner.

[0067] Examples

[0068] The disclosure may be further clarified by reference to the following Examples, some of which may be prophetic in nature, and serve to exemplify some embodiments, and not to limit the disclosure in any way.

[0069] Example 1 - Process for Preparing a Protein Bar including a Soluble Sunflower Protein Component

[0070] A number of example protein bars was made by combining 60 DE tapioca syrup (16.52%), fibersol LU (32.71%), a protein blend (37.77%), vegetable glycerin (4%), flavoring(s) (2%), and palm oil (7%). The protein blend was a blend of soluble sunflower protein in combination with insoluble sunflower protein, pea protein isolate, soy protein isolate, whey protein isolate, etc. with the soluble sunflower protein being up to 50% of the total protein.

[0071] All ingredients were combined together and mixed until a homogeneous dough was formed. The dough was then shaped, molded, or formed into desired shape and weight. In some instances, the formed individual bars may be coated or enrobed in chocolate or other toppings, if desired.

[0072] Example 2 - Process for Preparing a Protein Bar including a Soluble SunflowerProtein Component

[0073] Example Formula 1 :

[0074] Method of Preparation: 1. Blend Solistein, pea protein, and dry flavor in small food processor or bowl chopper until uniform. 2. Melt palm oil, add to protein powders and blend until uniform. 3. Add Soluble corn fiber, Tapioca Syrup, and glycerin to bowl and blend until soft dough forms. 4. Allow dough to rest for 10-15 minutes. Roll to desired thickness and cut to desired dimension. 5. Enrobe in tempered sugar free chocolate, blow off excess with air knife. 6. Cool coating and package.

[0075] Example 3 - Process for Preparing a Protein Beverage including a SolubleSunflower Protein Component

[0076]

[0077] Example Formula 2:

[0078] Example Formula 3:

[0079] Method of Preparation: Preheat batch water to 140F. Using either Example Formula 2 or Example Formula 3, premix gums with small amount of sugar and hydrate. Premix proteins with remaining sugar and hydrate for 30 minutes. Add remaining ingredients. Test pH and adjust to target. Run beverage through UHT process and pack into sterile bottles.

[0080] U.S. Patent Application No. 63 / 561,387 is herein incorporated by reference.

[0081] U.S. Patent Application No. 18 / 259, 677 is herein incorporated by reference.

[0082] WO 2022 / 115784 is herein incorporated by reference.

[0083] It should be understood that this disclosure is, in many respects, only illustrative. Changes may be made in details, particularly in matters of shape, size, and arrangement of steps without exceeding the scope of the disclosure. This may include, to the extent that it is appropriate, the use of any of the features of one example embodimentbeing used in other embodiments. The invention's scope is, of course, defined in the language in which the appended claims are expressed.

Claims

ClaimsWhat is claimed is:

1. A protein bar, comprising: a base dough material; a first quantity of a first protein component incorporated into the base dough material; a second quantity of a soluble sunflower protein component incorporated into the base dough material; wherein the protein bar has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10- 50% of the total protein content.

2. The protein bar of claim 1, wherein the protein bar has an initial bar hardness that is less than an initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

3. The protein bar of claim 1, wherein the protein bar has an initial bar hardness that is 80-95% less than an initial bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

4. The protein bar of claim 1, wherein the protein bar has an aged bar hardness that is less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

5. The protein bar of claim 4, wherein the aged bar hardness is measured 8- 16 months after forming the protein bar.

6. The protein bar of claim 1 , wherein the protein bar has an aged bar hardness that is 25-98% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

7. The protein bar of claim 1, wherein the second quantity of the soluble sunflower protein is 10-50%, and wherein the protein bar has an aged bar hardness that is 25-40% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

8. The protein bar of claim 1, wherein the second quantity of the soluble sunflower protein is 30-70%, and wherein the protein bar has an aged bar hardness that is 88-98% less than an aged bar hardness of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

9. The protein bar of claim 1, wherein the base dough material has an initial dough stretchability that is greater than an initial dough stretchability of a comparative base dough material lacking the second quantity of the soluble sunflower protein component.

10. The protein bar of claim 1, wherein the protein bar has an initial bar stretchability that is greater than an initial bar stretchability of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

11. The protein bar of claim 1, wherein the protein bar has an aged bar stretchability that is greater than an aged bar stretchability of a comparative protein bar lacking the second quantity of the soluble sunflower protein component.

12. The protein bar of claim 11, wherein the aged bar stretchability is measured 8-16 months after forming the protein bar.

13. The protein bar of claim 1 , wherein the first protein component includes pea protein.

14. The protein bar of claim 1, wherein the first protein component includes soy protein.

15. The protein bar of claim 1, wherein the first protein component includes rice protein.

16. The protein bar of claim 1, wherein the first protein component includes whey protein.

17. A beverage, compri sin : a beverage base; a first quantity of a first protein component incorporated into the beverage base; a second quantity of a soluble sunflower protein component incorporated into the beverage base; wherein the beverage has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10- 50% of the total protein content.

18. The beverage of claim 17, wherein the total protein content has an initial sweetness and wherein the total protein content has a treated sweetness that is 90-100% of the initial sweetness after processing the beverage with an ultra-high temperature (UHT) pasteurization process.

19. The beverage of claim 17, wherein the total protein content has an initial sweetness and wherein the total protein content has a treated sweetness that is 90-100%of the initial sweetness after processing the beverage with a high temperature short time (HTST) pasteurization process.

20. The beverage of claim 17, wherein the total protein content has an initial level of insoluble protein and wherein the total protein content has a treated level of insoluble protein that is 110% or less of the initial level of insoluble protein after processing the beverage with an ultra-high temperature (UHT) pasteurization process.

21. The beverage of claim 17, wherein the total protein content has an initial level of insoluble protein and wherein the total protein content has a treated level of insoluble protein that is 110% or less of the initial level of insoluble protein after processing the beverage with a high temperature short time (HTST) pasteurization process.

22. The beverage of claim 17, wherein the total protein content has an initial viscosity and wherein the total protein content has a treated viscosity that is 110% or less of the initial viscosity after processing the beverage with an ultra-high temperature (UHT) pasteurization process.

23. The beverage of claim 17, wherein the total protein content has an initial viscosity and wherein the total protein content has a treated viscosity that is 110% or less of the initial level of insoluble protein after processing the beverage with a high temperature short time (HTST) pasteurization process.

24. A method for manufacturing a protein bar, the method comprising: adding a quantity of protein into a base dough material; wherein the quantity of protein includes a first quantity of a first protein component and a second quantity of a soluble sunflower protein component; forming the base dough material into a protein bar;wherein the protein bar has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10- 50% of the total protein content.

25. A method for manufacturing a beverage, the method comprising: adding a quantity of protein into a beverage base; wherein the quantity of protein includes a first quantity of a first protein component and a second quantity of a soluble sunflower protein component; wherein the beverage has a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component; and wherein the second quantity of the soluble sunflower protein component is 10- 50% of the total protein content.

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