High Protein Poultry Snack Composition and Processing
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Solution Overview
Problem
Current baked and extruded snack products lack significant levels of chicken-derived proteins, and existing liquid products like soups and broths contain minimal protein due to processing limitations, making it difficult to conveniently incorporate high-quality chicken proteins into these food categories.
Innovation Solution
Development of novel products that incorporate high levels of chicken proteins in both baked and extruded formats, including liquid beverages and solid snacks, which are processed without cooking to ensure safety and convenience, reducing the risk of cross-contamination and providing complete, digestible proteins.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If chicken proteins are incorporated into baked or extruded snacks, then protein content is improved, but processing complexity increases
Solution Approach 1:
Chicken proteins are pre-cooked and dried into powder form before incorporation into snack products. This preliminary processing step eliminates the need for cooking during final product manufacturing, allowing direct mixing and extrusion/baking operations while ensuring protein safety and functionality.
Solution Approach 2:
The patent transforms chicken protein from a raw state through controlled cooking and drying processes, changing its physical and chemical parameters (moisture content, texture, solubility) to create a stable powder that can be easily incorporated into snack formulations without requiring additional cooking steps.
2Ease of operation
If traditional soup preparation methods are used, then convenience is improved, but protein content deteriorates
Solution Approach 1:
The patent extracts and concentrates chicken protein into a separate powder form, which can then be added to liquid compositions. This extraction approach allows protein enrichment without requiring traditional long-duration cooking processes, achieving high protein content while maintaining preparation convenience.
3Adaptability or versatility
If raw chicken is handled and cooked, then protein availability is improved, but safety risk worsens
Solution Approach 1:
Chicken protein is pre-cooked to safe internal temperatures and dried into powder form before distribution. This preliminary cooking action eliminates pathogenic organisms and ensures safety, allowing the product to be handled and prepared without further cooking while maintaining both safety and protein availability.
Data Source
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.