High protein snack product

• US 20060051492A1
• Filed: 09/03/2004
• Published: 03/09/2006
• Est. Priority Date: 09/03/2004
• Status: Active Grant

• Current Assignee: Solae LLC (International Flavors & Fragrances Incorporated)
• Original Assignee: Solae LLC (International Flavors & Fragrances Incorporated)
• Inventors: Mueller, Izumi, Shivas, Susan D., Finfrock, Michael, Kaestner, Mitch
• Granted Patent: US 7,556,836 B2
• Time in Patent Office: Days
• US Class Current: 426/656
• CPC Class Codes: A23L 33/185 Vegetable proteins

Abstract

Snack products and processes for their manufacture are disclosed. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products comprise a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.

Claims

1. A high protein snack product comprising at least 45% (by weight) of a textured soy protein product and a fruit flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein.

2. The high protein snack product as set forth in claim 1 wherein the snack product comprises at least 50% (by weight) of a textured soy protein product.

3. The high protein snack product as set forth in claim 1 wherein the textured soy protein product comprises at least 70% (by weight) protein.

4. The high protein snack product as set forth in claim 1 wherein the textured soy protein product comprises at least 75% (by weight) protein.

5. The high protein snack product as set forth in claim 1 wherein at least 50% (by weight) of the protein is soy protein.

6. The high protein snack product as set forth in claim 1 wherein at least 66% (by weight) of the protein is soy protein.

7. The high protein snack product as set forth in claim 1 wherein the textured soy protein product additionally comprises no more than 12% (by weight) water, no more than about 6% (by weight) fat, no more than about 15% (by weight) carbohydrate, and no more than about 6% (by weight) ash.

8. The high protein snack product as set forth in claim 1 wherein the textured soy protein product additionally comprises no more than 10% (by weight) water, no more than 5% (by weight) fat, no more than 14% (by weight) carbohydrate, and no more than 3% (by weight) ash.

9. The high protein snack product as set forth in claim 1 wherein the fruit flavor flavoring agent is selected from the group consisting of orange, lemon lime, grape, wild watermelon kiwi, cherry, pink lemonade, berry blue, strawberry, apple, plum, raisin, banana, pear, peach, figs, dates, and combinations thereof.

10. The high protein snack product as set forth in claim 1 wherein the high protein snack product has a water activity of less than 0.85.

11. The high protein snack product as set forth in claim 1 wherein the high protein snack product has a water activity of less than 0.82.

12. The high protein snack product as set forth in claim 1 further comprising an acidulent and a sweetener.

13. The high protein snack product as set forth in claim 1 further comprising a binding agent.

14. The high protein snack product as set forth in claim 1 further comprising a salt.

15. The high protein snack product as set forth in claim 1 wherein the textured soy protein product has a hydration ratio of from about 1.5 to about 3.0.

16. The high protein snack product as set forth in claim 1 wherein the textured soy protein product is FXP M0339.

17. The high protein snack product as set forth in claim 1 wherein the textured soy protein product is VETEX 1000.

18. A high protein snack product comprising at least 35% (by weight) of a textured soy protein product and a savory flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein.

19. The high protein snack product as set forth in claim 18 wherein the snack product comprises at least 38% (by weight) of a textured soy protein product.

20. The high protein snack product as set forth in claim 18 wherein the textured soy protein product comprises at least 70% (by weight) protein.

21. The high protein snack product as set forth in claim 18 wherein the textured soy protein product comprises at least 75% (by weight) protein.

22. The high protein snack product as set forth in claim 18 wherein at least 50% (by weight) of the protein is soy protein.

23. The high protein snack product as set forth in claim 18 wherein at least 66% (by weight) of the protein is soy protein.

24. The high protein snack product as set forth in claim 18 wherein the textured soy protein product additionally comprises no more than 12% (by weight) water, no more than about 6% (by weight) fat, no more than about 15% (by weight) carbohydrate, and no more than 6% (by weight) ash.

25. The high protein snack product as set forth in claim 18 wherein the textured soy protein product additionally comprises no more than 10% (by weight) water, no more than 5% (by weight) fat, no more than about 14% (by weight) carbohydrate, and no more than 3% (by weight) ash.

26. The high protein snack product as set forth in claim 18 wherein the savory flavor flavoring agent is selected from the group consisting of ranch, italian, pizza, barbecue, smoke, teriyaki, pepper, vinegar, nacho seasoning, sour cream and onion seasoning, sweet and sour seasoning, hot seasoning, spicy seasoning, chicken flavor seasoning, and combinations thereof.

27. The high protein snack product as set forth in claim 18 wherein the high protein snack product has a water activity of less than 0.85.

28. The high protein snack product as set forth in claim 18 wherein the high protein snack product has a water activity of less than 0.82.

29. The high protein snack product as set forth in claim 18 further comprising an acidulent and a sweetener.

30. The high protein snack product as set forth in claim 18 further comprising a binding agent.

31. The high protein snack product as set forth in claim 18 further comprising a salt.

32. The high protein snack product as set forth in claim 18 wherein the textured soy protein product has a hydration ratio of from about 1.5 to about 3.0.

33. The high protein snack product as set forth in claim 18 wherein the textured soy protein product is FXP M0339.

34. The high protein snack product as set forth in claim 18 wherein the textured soy protein product is VETEX 1000.

35. A high protein snack product comprising at least 45% (by weight) of a textured soy protein product and a fruit flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein, and prepared by crust freezing and slicing a formulation comprising a fruit flavor flavoring agent, a sweetener, a binding agent, water, and a hydrated textured soy protein product.

36. The high protein snack product as set forth in claim 35 wherein the formulation further comprises an acidulent.

37. The high protein snack product as set forth in claim 35 wherein the formulation further comprises salt.

38. The high protein snack product as set forth in claim 35 wherein the formulation is introduced into a casing prior to crust freezing.

39. The high protein snack product as set forth in claim 35 wherein the formulation is dried after crust freezing to achieve a water activity of less than 0.85.

40. The high protein snack product as set forth in claim 35 wherein the formulation is dried after crust freezing to achieve a water activity of less than 0.82.

41. The high protein snack product as set forth in claim 39 wherein the drying is done in a convection oven.

42. The high protein snack product as set forth in claim 35 wherein the textured soy protein product is FXP M0339.

43. The high protein snack product as set forth in claim 35 wherein the textured soy protein product is VETEX 1000.

44. A high protein snack product comprising at least 35% (by weight) of a textured soy protein product and a savory flavor flavoring agent, wherein the textured soy protein product comprises at least 66% (by weight) protein, and prepared by crust freezing and slicing a formulation comprising a savory flavor flavoring agent, a binding agent, water, and a hydrated textured soy protein product.

45. The high protein snack product as set forth in claim 44 wherein the formulation further comprises an acidulent and a sweetener.

46. The high protein snack product as set forth in claim 44 wherein the formulation further comprises salt.

47. The high protein snack product as set forth in claim 44 wherein the formulation is introduced into a casing prior to crust freezing.

48. The high protein snack product as set forth in claim 44 wherein the formulation is dried after crust freezing to achieve a water activity of less than 0.85.

49. The high protein snack product as set forth in claim 44 wherein the formulation is dried after crust freezing to achieve a water activity of less than 0.82.

50. The high protein snack product as set forth in claim 48 wherein the drying is done in a convection oven.

51. The high protein snack product as set forth in claim 44 wherein the textured soy protein product is FXP M0339.

52. The high protein snack product as set forth in claim 44 wherein the textured soy protein product is VETEX 1000.

53. A process for preparing a high protein snack product comprising:

hydrating a textured soy protein product comprising at least 66% (by weight) protein by contacting the textured soy protein product with a hydrating solution comprising water and a fruit flavor flavoring agent;

shredding the hydrated textured soy protein product;

mixing the shredded hydrated textured soy protein product with a solution comprising a binding agent and water to form a cohesive product mixture;

crust freezing the cohesive product mixture;

dividing the frozen cohesive product mixture into a plurality of individual wafers; and

drying the individual wafers such that the wafers have a water activity of less than 0.85.

54. The process as set forth in claim 53 further comprising introducing the product mixture into a casing material prior to crust freezing the product mixture.

55. The process as set forth in claim 53 further comprising introducing a sweetener, an acidulent, and salt into the hydrating solution.

56. The process as set forth in claim 53 wherein the textured soy protein product comprises at least 70% (by weight) protein.

57. The process as set forth in claim 53 wherein the textured soy protein product comprises at least 75% (by weight) protein.

58. The process as set forth in claim 53 wherein at least 50% (by weight) of the protein is soy protein.

59. The process as set forth in claim 53 wherein at least 66% (by weight) of the protein is soy protein.

60. The process as set forth in claim 53 wherein the textured soy protein product additionally comprises no more than 12% (by weight) water, no more than 6% (by weight) fat, no more than 6% (by weight) ash, and no more than 15% (by weight) carbohydrate.

61. The process as set forth in claim 53 wherein the textured soy protein product additionally comprises no more than 10% (by weight) water, no more than 5% (by weight) fat, no more than 3% (by weight) ash, and no more than 14% (by weight) carbohydrate.

62. The process as set forth in claim 53 wherein the fruit flavor flavoring agent is selected from the group consisting of orange, lemon lime, grape, wild watermelon kiwi, cherry, pink lemonade, berry blue, strawberry, apple, plum, raisin, banana, pear, peach, figs, dates, and combinations thereof.

63. The process as set forth in claim 53 wherein the individual wafers have a water activity of less than 0.82.

64. The process as set forth in claim 53 wherein the individual wafers have a water activity of less than 0.80.

65. The process as set forth in claim 53 wherein the textured soy protein product has a hydration ratio of from about 1.5 kg/cm to about 3.0 kg/cm.

66. The process as set forth in claim 53 wherein the textured soy protein product is FXP M0339.

67. The process as set forth in claim 53 wherein the textured soy protein product is VETEX 1000.

68. A process for preparing a high protein snack product comprising:

hydrating a textured soy protein product comprising at least 66% (by weight) protein by contacting the textured soy protein product with water;

shredding the hydrated textured soy protein product;

introducing a savory flavor flavoring agent into the shredded hydrated textured soy protein product;

mixing the shredded hydrated textured soy protein product with a solution comprising a binding agent and water to form a cohesive product mixture;

crust freezing the cohesive product mixture;

dividing the frozen cohesive product mixture into a plurality of individual wafers; and

drying the individual wafers such that the wafers have a water activity of less than 0.85.

69. The process as set forth in claim 68 further comprising introducing the product mixture into a casing material prior to crust freezing the product mixture.

70. The process as set forth in claim 68 further comprising introducing a sweetener, an acidulent, and salt with the savory flavor flavoring agent.

71. The process as set forth in claim 68 wherein the textured soy protein product comprises at least 70% (by weight) protein.

72. The process as set forth in claim 68 wherein the textured soy protein product comprises at least 75% (by weight) protein.

73. The process as set forth in claim 68 wherein at least 50% (by weight) of the protein is soy protein.

74. The process as set forth in claim 68 wherein at least 66% (by weight) of the protein is soy protein.

75. The process as set forth in claim 68 wherein the textured soy protein product additionally comprises no more than 12% (by weight) water, no more than 6% (by weight) fat, no more than 6% (by weight) ash, and no more than 15% (by weight) carbohydrate.

76. The process as set forth in claim 68 wherein the textured soy protein product additionally comprises no more than 10% (by weight) water, no more than 5% (by weight) fat, no more than abot 3% (by weight) ash, and no more than 14% (by weight) carbohydrate.

77. The process as set forth in claim 68 wherein the savory flavor flavoring agent is selected from the group consisting of ranch, italian, pizza, barbecue, smoke, teriyaki, pepper, vinegar, nacho seasoning, sour cream and onion seasoning, sweet and sour seasoning, hot seasoning, spicy seasoning, chicken flavor seasoning, and combinations thereof.

78. The process as set forth in claim 68 wherein the individual wafers have a water activity of less than 0.82.

79. The process as set forth in claim 68 wherein the individual wafers have a water activity of less than 0.80.

80. The process as set forth in claim 68 wherein the textured soy protein product has a hydration ratio of from about 1.5 kg/cm to about 3.0 kg/cm.

81. The process as set forth in claim 68 wherein the textured soy protein product is FXP M0339.

82. The process as set forth in claim 68 wherein the textured soy protein product is VETEX 1000.