High Poultry Protein Powder for Snack and Beverage Formulations

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Solution Overview

Problem

Current baked and extruded snack products, as well as liquid food items like soups and beverages, lack substantial amounts of chicken-derived proteins, making it difficult to incorporate high-quality protein into these food categories without cooking raw chicken, which poses risks of cross-contamination and under-cooking.

Innovation Solution

Development of novel products that incorporate high levels of chicken protein in various formats such as baked goods, extruded snacks, and liquid beverages, using chicken protein powders or compositions that can be mixed without cooking, and processed using methods like UHT, HPP, or HTST to ensure safety and convenience, while avoiding visible animal meat pieces.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If chicken protein is incorporated into baked or extruded snacks, then protein content is improved, but manufacturing complexity increases due to lack of commercially available forms

Engineering Contradiction:

Improveprotein contentVSAvoidmanufacturing complexity

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The patent extracts chicken protein from its natural whole-chicken form and processes it into a fine powder that can be easily incorporated into snack products. This extraction transforms the protein into a convenient commercial form that solves the manufacturing complexity issue while maintaining high protein content.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the physical state and form of chicken protein from whole pieces to fine powder through processing. This parameter change enables the protein to be easily mixed into baked and extruded snacks without requiring complex manufacturing equipment or procedures.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If chicken protein is added to liquid food products, then protein content is improved, but processing limitations prevent substantial incorporation

Engineering Contradiction:

Improveprotein contentVSAvoidprocessing ease

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent extracts chicken protein into a soluble powder form that can be easily dissolved and incorporated into liquid food products like soups, broths, and beverages. This extraction eliminates processing limitations and enables substantial protein incorporation without complex manufacturing steps.

Inventive Principle:

Principle #2Taking out (Extraction)

3Quantity of substance

If raw or cooked chicken is used to prepare soups or broths, then protein source is provided, but cross-contamination and under-cooking risks increase

Engineering Contradiction:

Improveprotein sourceVSAvoidcontamination risk

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent performs preliminary cooking and sterilization of chicken during the protein extraction and powder manufacturing process. This preliminary action eliminates pathogenic organisms and prevents cross-contamination before the protein is incorporated into final food products, ensuring safety without requiring consumers to handle raw chicken.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent extracts protein from cooked, sterilized chicken and transforms it into a stable powder form. This extraction separates the protein from potential contaminants and creates a safe, shelf-stable ingredient that can be added to soups and broths without any risk of under-cooking or cross-contamination.

Inventive Principle:

Principle #2Taking out (Extraction)

4Quantity of substance

If chicken protein powder is used in nutritional compositions, then protein delivery is improved, but product formulation complexity increases

Engineering Contradiction:

Improveprotein deliveryVSAvoidformulation complexity

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The patent optimizes the particle size and solubility parameters of chicken protein powder to enable easy incorporation into various nutritional compositions. These parameter changes reduce formulation complexity while improving protein delivery efficiency across different product types including beverages, snacks, and therapeutic foods.

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

These products provide higher protein content, ensuring safe and convenient consumption of chicken protein with reduced risk of contamination, meeting nutritional needs across all ages and situations, particularly beneficial for limited protein intake scenarios.

Implementation Method 1

The liquid product may be pasteurized by a means selected from the group consisting of high pressure processing (HPP), high temperature short time (HTST), Ultra-High Temperature (UHT) processing and combination thereof

Methodology Applied

Scientific EffectUltra-High Temperature (UHT) processing:

Implementation Method 2

Methodology Applied

Scientific EffectHigh temperature short time (HTST):

Implementation Method 3

Methodology Applied

Scientific EffectHigh pressure processing (HPP): Pressurisation

Data Source

PatentUS20230109309A1Compositions having high poultry protein content and method of making and using the same

Publication Date: 2023.04.06 INTERNATIONAL DEHYDRATED FOODS INC

AI summary

Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.