Protein supplemented frozen dessert compositions

• US 6,716,469 B2
• Filed: 06/18/2001
• Issued: 04/06/2004
• Est. Priority Date: 11/21/2000
• Status: Expired due to Term

• Current Assignee: Cargill Incorporated
• Original Assignee: Cargill Incorporated
• Inventors: Muralidhara, Harapanahalli S., Satyavolu, Jagannadh V., Sperber, William H., Porter, Michael A., Stark, Ann M., Purtle, Ian
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US09/883,849
• Publication Number:
  US 20020102346A1
• Time in Patent Office: 1,023 Days
• Field of Search: 426/565, 426/656, 426/634, 426/629, 426/632, 530/377, 530/378
• US Class Current: 426/565
• CPC Class Codes: A23C 19/093 Addition of non-milk fats or non-milk proteins
• CPC Class Codes: A23C 9/1234 characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
• CPC Class Codes: A23C 9/1307 Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: A23J 3/16 from soybean
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 33/185 Vegetable proteins
• CPC Class Codes: Y10S 426/802 Simulated animal flesh

Abstract

Frozen dessert products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Claims

1. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW₅₀ of at least 200 kDa; and

at least 40 wt % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

2. The frozen dessert composition of claim 1 wherein said frozen dessert composition is a pasteurized frozen dessert composition.

3. The frozen dessert composition of claim 1 wherein said frozen dessert composition has a pH of about 3.5 to 5.0.

4. The frozen dessert composition of claim 1 comprising about 1 to 10 wt. % protein.

5. The frozen dessert composition of claim 1 comprising about 10 to 30 wt. % protein on a dry solids basis.

6. A protein supplemented frozen dessert composition comprising a modified soybean material, sugar, and water;

wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis; and

the modified soybean material has an MW₅₀ of at least 400 kDa and at least 40 wt. % of the protein in a 50 mg sample of the modified soybean material is soluble in 1.0 mL water at 25°

C.

7. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

and the modified oilseed material has a bacterial load of no more than 50,000 cfu/g and a melting temperature of at least 87°

C.

8. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW₅₀ of at least about 200 kDa and a turbidity factor of no more than about 0.95 at 500 nm.

9. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW₅₀ of at least about 200 kDa and has an NSI of at least about 80.

10. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified oilseed material has an apparent molecular weight of at least 300 kDa; and

the modified oilseed material has a turbidity factor of no more than about 0.95 at 500 nm.

11. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

the modified oilseed material has an MW₅₀ of at least 200 kDa and at least 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

12. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

and the modified oilseed material has a bacterial load of no more than 50,000 cfu/g and a melting temperature of at least 87°

C.

13. A protein supplemented frozen dessert composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified oilseed material has an apparent molecular weight of at least 300 kDa; and

at least about 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

14. The frozen dessert composition of claim 13 wherein the modified oilseed material has a turbidity factor of no more than about 0.95 at 500 nm.

15. The frozen dessert composition of claim 13 wherein the modified oilseed material has an NSI of at least about 80.

16. The frozen dessert composition of claim 13 wherein the modified oilseed material is a modified soybean material which includes at least about 90 wt. % protein on a dry solids basis.

17. The frozen dessert composition of claim 13 wherein the modified oilseed material has a melting temperature of at least about 87°

C.

18. The frozen dessert composition of claim 13 wherein the modified oilseed material has an MW₅₀ of at least about 400 kDa.

19. The frozen dessert composition of claim 13 wherein the modified oilseed material includes at least about 1.4 wt. % cysteine as a percentage of total protein.

20. The frozen dessert composition of claim 13 wherein the modified oilseed material is a soy protein isolate having a substantially bland taste.

21. The frozen dessert composition of claim 13 wherein the modified oilseed material has a dry Gardner L value of at least about 85.

22. The frozen dessert composition of claim 13 the modified oilseed material has a bacterial load of no more than about 50,000 cfu/g.

23. The frozen dessert composition of claim 13 wherein the modified oilseed material has a latent heat of at least about 5 joules/g.

24. The frozen dessert composition of claim 13 wherein the modified oilseed material has a ratio of sodium ions to a total amount of sodium, calcium and potassium ions of no more than about 0.5.

25. The frozen dessert composition of claim 13 wherein the modified oilseed material has no more than about 7000 mg/kg (dsb) sodium ions.