Note: Descriptions are shown in the official language in which they were submitted.
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HIGH PROTEIN, LOW CARBOHYDRATE PASTA
FIELD OF THE INVENTION
[0001] This invention relates to high protein, low carbohydrate pastas, food
compositions related thereto, and farinaceous food products made therefrom.
BACKGROUND OF THE INVENTION
[0002] High protein, low carbohydrate pastas for purposes of nutritional
fortification or
compliance to specific dietary regimens are known in the art (se~e; for
example, U.S. Patents
3,949,101; 4,000,330; 4,120,989; and 6,322,826; and U.S. Patent Application
2002/0155206). However, such pastas have high amounts of dietary fiber, such
that the
texture of the cooked pasta is not similar to that of a traditional semolina-
based pasta.
Instead, these high protein, high fiber, low carbohydrate pastas have a firm,
dry, abrasive
texture that makes it less desirable to eat. Some protein-based pastas, which
have extremely
low amounts of fiber, have a continuous protein network. These pastas tend to
be
defectively firm, chewy, and rubbery in texture. Also, such high protein
pastas require
longer cook times in order for the pastas to soften. Moreover, the pastas of
the prior art are
often difficult to produce, as they are made from doughs that are sticky,
firm, and prone to
die obstruction, which limits the efficiency with which they can be produced
with large
scale manufacturing extruders. Furthermore, some high protein, low
carbohydrate pastas
are not stable in acidic sauces or dressings, such that they cannot be used in
tomato-based
sauces or vinegar-based dressings. Instead, these pastas curdle in acidic
environments,
thereby rendering them less palatable.
[0003] In view of the foregoing, there is a need in the art for high protein,
low
carbohydrate pastas having a desirable texture, e.g., a texture that is
similar to that of
traditional pastas, that have a cook time that is similar to that of
traditional pastas, and that
are stable in acidic environments, such as tomato-based sauces and vinegar-
based dressings.
There is also a need for pastas having higher amounts of protein and lower
amounts of
carbohydrates than pastas known in the art, and for pastas that are suitable
for manufacture
with single-screw extruders or twin-screw extruders, or for manufacture in a
home kitchen.
[0004] The present invention provides improved pastas. These and other
advantages of
the invention, as well as additional inventive features, will be apparent from
the description
of the invention provided herein.
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BRIEF SUMMARY OF THE INVENTION
[0005] The present invention provides high protein, low carbohydrate pastas
that are
also low in fiber: Specifically, a pasta comprising, by weight, at least about
55% protein,
about 10% or less fiber, and at least about 4% fat is provided. The pastas
also comprise less
than about 30% total carbohydrate by weight. The pastas described herein
include a rapid-
cook pasta, a rice substitute, a gluten-free pasta, and a soy-milk based
pasta. Such pastas
differ from other high protein, low carbohydrate pastas of the prior art by
having nearly the
same properties of traditional semolina pastas with respect to manufacturing,
home use,
taste, and texture. The present invention also provides a pasta having at
least about 55%
protein, by weight, and having a firmness value that does not differ by more
than 40% from
that of 100% durum semolina wheat pasta.
[0006] The present invention also provides food compositions from which the
pastas are
made. In particular, the present invention provides a food composition
comprising (i) about
10-20% glutinous protein, (ii) about 35-80% globular protein, (iii) starch,
fat, or
combinations thereof, and, optionally, (iii) buffering agent. Further provided
are
farinaceous food products, including, but not limited to, pastas, made from
the food
compositions described herein.
BRIEF DESCRIPTION OF THE DRAWINGS
[0007] Figure 1 illustrates the textural stability of pastas containing or
lacking semolina.
The x-axis is the semolina leverage (range: 0 to 5). The y-axis is textural
stability leverage
(range: 0 to 5). , which is acid peak bite force (pH -2) divided by neutral
peak bite force
residual (pH -6.5). P = 0.0005
[0008] Figure 2 illustrates the textural stability of pastas with or without
added finely
emulsified fat. The x-axis is fat leverage (range: 1 to 35). The y-axis is
textural stability
leverage residual (range: 0 to 5) as described for Figure 1. P = 0.0151.
[0009] Figure 3 illustrates the textural stability of pastas having different
globular
proteins. The x-axis is protein selection leverage (range: 1.5 to 3.5). The y-
axis is textural
stability residual (range 0 to 5), as described for Figure 1. P = 0.0760.
DETAILED DESCRIPTION OF THE INVENTION
[0010] The present invention provides high protein, low carbohydrate pastas
that are
also low in fiber. Specifically, a pasta comprising, by weight, at least about
55% protein,
about 10% or less fiber, and at least about 4% fat is provided. The pasta of
the present
invention desirably comprises less than about 30% total carbohydrate by
weight.
Preferably, the pasta comprises less than about 15% total carbohydrate by
weight. Pasta in
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accordance with one embodiment of the invention comprises, by weight, about 55-
75%
protein, about 10-30% total carbohydrate, about 3-10% fiber, and about 4-10%
fat.
[0011] In a preferred embodiment of the present invention, pasta comprises, by
weight,
about 58% protein, about 27% total carbohydrate, about 4% fiber, and about 6%
fat. In
another preferred embodiment, pasta comprises, by weight, about 69% protein,
about 13%
total carbohydrate, about 6% fiber, and about 5% fat. In another preferred
embodiment,
pasta comprises, by weight, about 72% protein, about 12%'total carbohydrate,
about 7%
fiber, and about 8% fat.
[0012] The pasta of the present invention can be a high protein, low
carbohydrate rice
substitute. The term "rice substitute" as used herein refers to a pasta that
has properties
similar to rice, including, for example, shape, size, texture, etc. The rice
substitute
comprises, by weight, at least about 55% protein, about 12% or less fiber, and
at least about
4% fat. Preferably, the rice substitute comprises, by weight, at least about
65% protein and
less than about 20% total carbohydrate. More preferably, the rice substitute
comprises, by
weight, about 65% protein, about 14% total carbohydrate, about 6% fiber, and
about 7% fat.
Also preferred is a rice substitute comprising, by weight, about 68% protein,
about 16%
total carbohydrate, about 10% fiber, and about 5% fat.
[0013] The pasta of the present invention can also be a gluten-free pasta. By
"gluten-
free" as used herein is meant that the pasta is substantially devoid of
gluten. Gluten is a
mixture of plant proteins occurring in cereal grains, chiefly corn and wheat,
used as an
adhesive and as a flour substitute. It may be separated from the flour of
grain by subjecting
the flour to a current of water, such that the starch and other soluble
matters are washed
out. Individuals having an allergy to gluten can enjoy the pasta of the
present invention.
The gluten-free pasta of the present invention comprises, by weight, at least
about 75%
protein and less than about 10% total carbohydrate. Preferably, the gluten-
free pasta
comprises, by weight, about 80% protein, about 7% total carbohydrate, less
than 5% fiber,
and about 7% fat.
[0014] Alternatively, the pasta of the present invention can be a rapid-cook
pasta. The
term "rapid-cook" as used herein refers to a pasta having a shorter cook time
than a pasta
that is not a rapid-cook pasta. A rapid-cook pasta, for example, can cook in
about two
thirds of the time needed to cook a traditional pasta. The rapid-cook pasta
comprises, by
weight, about 55% or more protein and less than about 30% total carbohydrate.
Preferably,
the rapid-cook pasta comprises, by weight, about 55-70% protein, about 10-30%
total
carbohydrate, about 3-6% fiber, and about 6-10% fat. In a preferred
embodiment, the rapid-
cook pasta comprises, by weight, about 55% protein, 26% total carbohydrate,
about 3%
fiber, and about 10% fat. In another preferred embodiment, the rapid-cook
pasta comprises,
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by weight, about 70% protein, about 11 lo total carbohydrate, about 4% fiber,
and about 9%
fat.
[0015] A pasta made from a food composition comprising soy milk powder, such
as, a
soy milk-based pasta, is also provided by the present invention. The soy milk-
based pasta
preferably comprises, by weight, about 48% protein, about 31 % total
carbohydrate, about
3% fiber, and about 6% fat. Preferably, the soy milk-based pasta is made from
a food
composition comprising, by weight, about 40% or more soy milk powder. More
preferably,
the food composition from which the soy milk-based pasta is made comprises, by
weight,
about 40-85% soy milk powder, 10-20% wheat gluten isolate, and about 30% or
less
semolina flour. Most preferably, the food composition comprises, by weight,
about 65%
soy milk, about 15% wheat gluten isolate, and about 20% semolina flour.
[0016] The pastas described herein are different from other high protein, low
carbohydrate pastas in that they are similar to traditional semolina-based
pasta with respect
to texture, taste, home use, and manufacturing. Unlike other high protein
pastas, the pastas
provided herein boil like a traditional semolina wheat pasta, cooking in
roughly the same
amount of time. The present inventive pastas do not require an extended
cooking time in
order to have the same bite or texture as traditional semolina wheat pasta.
Also, the pastas
do not produce excessive foam and boil over when cooked.
[0017] Furthermore, the pastas of the present invention have a firmriess that
is similar to
the firmness of 100% durum semolina wheat pasta, unlike other high protein
pastas. Thus,
the present invention provides a pasta having at least about 55% protein, by
weight, and
having a firmness value that does not differ by more than 40% from that of
100% durum
semolina wheat pasta. Preferably, the pasta has a firmness value that does not
differ by
more than 25% from that of 100% durum semolina wheat pasta. More preferably,
the pasta
has a firmness value that does not differ by more than 10% from that of 100%
durum
semolina wheat pasta. Most preferably, the firmness value of the pasta does
not differ by
more than 5% from that of 100% durum semolina wheat pasta. Firmness value is
associated
with the texture of the pasta and the "feel" it has in the mouth. The pastas
described herein
were measure by the American Association of Cereal Chemists, Inc. (AACC)
Method 16-50
(Approved Methods of the American Association of Cereal Chemists, Ninth
Edition, March
1995, American Association of Cereal Chemists, Inc, St. Paul, MN (612) 454
7250), a
variant of which is described herein as Example 5.
[0018] The pastas of the present invention can be of any size or shape. The
pasta can
be, for instance, a long noodle, such as spaghetti, linguini, lasagna, or
angel hair.
Alternatively, the pasta can be a short pasta, such as elbow macaroni, shell,
bow tie, tube, or
cork screw. The pasta can be used to make a filled pasta, such as a
tortellini, a ravioli,
gnocci, pierogi, or wonton. The pastas of the present invention can be used
with a variety
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of dressings or sauces. For instance, pasta in accordance with the invention
can be eaten
with tomato-based sauce, vinegar-based dressing, cheese-based sauce, cream-
based sauce,
or pesto.
[0019] One of ordinary skill in the art will appreciate that the pastas of the
present
invention are suitable for marketing as any type of pasta. For example, the
pastas described
herein can be a dry pasta, marketed and sold in a box. The pastas of the
present invention,
for example, can be a refrigerated, ready-to-eat pasta or a canned, ready-to-
eat pasta that is
prepared in a sauce or a soup. Pastas in accordance with the invention can
also be included
in a salad, such as a macaroni salad and marketed as such.
[0020] Pastas of the present invention can be made using methods that are
known in the
art. The pastas can be made in a home kitchen or a commercial kitchen. When
the pastas
are made in a home kitchen, the dough of the pasta can be made in a countertop
appliance
food mixer, such as a KitchenAid stand mixer. When the pastas are made in a
commercial kitchen, the dough of the pasta can be made in either a single-
screw extruder or
a twin-screw extruder. Once the dough is fornzed, the dough is cut into pasta
shapes, e.g.,
elbow macaroni, shells, bow tie, cork screws, linguine, spaghetti, etc. For
instance, the
dough can be shaped by first flattening it into a sheet with a rolling pin and
then cut into
long strips to make linguini or spaghetti. Alternatively, the dough can be
shaped by using a
pasta maker, such as the Imperia pasta maker or the KitchenAid pasta
attachment, which
requires the KitchenAid stand mixer for use. These methods of making pasta
are further
described herein as Examples 1-3.
[0021] The present invention also provides food compositions from which the
present
inventive pastas are made. The term "food composition" as used herein refers
to a
substantially dry mixture of components that can be used to produce a food
product. One
such inventive food composition comprises, by weight, (i) about 10-20%
glutinous protein,
(ii) about 35-80% globular protein, (iii) starch, fat, or a combination
thereof, and,
optionally, (iv) buffering agent.
[0022] With respect to the present invention, the term "glutinous" as used
herein refers
to viscid, tenacious proteins, or substance(s) thereof, which give(s)
adhesiveness to dough,
allowing it to be a smooth, single, stretchy matrix. The glutinous protein can
be a casein
protein (e.g., a sodium caseinate) or a protein derived from a cereal grain.
The protein
derived from a cereal grain can be a wheat gluten, which is the glutinous
protein normally
used in traditional pastas. It is preferable that the glutinous protein is a
wheat gluten. More
preferably, the wheat gluten is wheat gluten that has been treated with lactic
acid. Treated
wheat gluten absorbs water better than untreated wheat gluten.
[0023] The term "globular" as used herein refers to a protein that is
colloidal and
relatively inert. Globular protein can be soy protein, whey protein, lupin
protein, or cooked,
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denatured and microparticulated protein of some other type. Not wishing to be
bound to
any particular theory, the selection of the globular protein appears to have
an important
influence on acid stability, cook time, and texture of the finished pasta
product. Globular
protein should be selected based on taste, low water binding capacity, and low
solubility in
boiling water. Preferably, globular protein is a soy protein. Soy protein can
be a soy
protein that is derived from expeller pressed flour.
[0024] The fat of the food composition described herein refers to any of
various soft,
solid, or semisolid organic compounds constituting the esters of glycerol and
fatty acids and
their associated organic groups. Fat includes any of the group of oily
substances of natural
occurrence, as butter, lard, tallow, etc. Fat can be, for instance, solidified
animal oil or
vegetable oil. The fat can be a fmely divided fat, such as that bound to
expeller pressed soy
flour and protein derived therefrom. The term "finely divided" as used herein
refers to fat
that is colloidal but not necessarily in the form of a true emulsion.
Emulsified fat, such as
that present in soy milk, can also be used in the inventive composition. The
term
"emulsified fat" as used herein refers to that containing specific surfactants
to support the
emulsion. Emulsified fats are known in the art. The fat can be a combination
of a finely
divided fat or an emulsified fat. Preferably, the fat is encapsulated spray-
dried fat,
emulsified plastic shortening, a protein-bound oil, or a combination thereof.
[0025] Not wishing to be bound to any particular theory, the fat in the food
compositions described herein reduces the friction during the extrusion step
of the pasta
manufacturing process. The fat also reduces the rubbery bite that is
characteristic of
glutenous high protein foods, perhaps by disruption of the protein network.
The fat also
lessens the textural changes in acidic conditions, e.g., tomato-based sauces,
and the fat
reduces the stickiness of pasta that improves the eating quality of the pasta.
[0026] The food compositions of the present invention can optionally comprise
a
buffering agent. The term "buffering agent" as used herein is a substance that
minimizes
change in the acidity of a solution when an acid or base is added to a
solution. Examples of
suitable buffering agents include calcium gluconate, lysine, citrate salt,
phosphate salt,
ethylendiamminetetraacetic acid, tris hydroxymethylaminoethane (TRIS buffer),
lactate salt,
ascorbate salt, a salt of a long chain fatty acid, or a combination thereof.
Preferably, the
buffering agent comprises a citrate salt and a phosphate salt, (e.g., ammonium
phosphate,
monocalcium phosphate, dicalcium phosphate, sodium tripolyphosphate,
tetrapotassium
pyrophosphate, tripotassium phosphate). More preferably, the, citrate salt is
sodium citrate
and the phosphate salt is dicalcium phosphate. Not wishing to'be bound to any
particular
theory, the addition of buffering agents extends the cook time so that the
pastas have cook
times similar to cook times of traditional pastas.
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[0027] Starch included in the inventive composition can be any complex
carbohydrate
found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably
in corn, potatoes,
wheat, and rice. 'Starch can be a flour, preferably wheat flour, corn flour,
potato flour, rice
flour, or tapioca flour. Not wishing to be bound to any particular theory, the
flour of the
food compositions described herein balances proper pasta extrusion during
manufacture of
the pasta and desirable texture and acid stability after cooking the pasta.
Soy and wheat
flours seem to enhance the textural stability in acidic conditions, perhaps by
disruption of
the protein network and addition of inert bulk that resists changes in the
dough's structural
matrix. Starch reduces extrusion friction and improves thixotropic die flow.
Furthermore,
the use of flour in the food compositions of the present invention reduces the
cost of making
the pastas, since refiried proteins are more expensive. Surprisingly, it has
been found that
the amount of flour used in the present inventive food compositions is
inversely related to
the amount of fat needed for a desirable texture.
[0028] Preferably, the food composition of the present invention comprises, by
weight,
about 5-55% starch, about 4% or more fat, or a combination thereof. More
preferably, the
food composition comprises, by weight, about 8-30% starch, about 4-16% fat, or
a
combination thereof. Most preferably, when starch is preseint in the food
composition, the
food composition comprises at least about 10-20% by weight starch. The food
composition
of the present invention preferably comprises, by weight, about 10-20% wheat
gluten, about
35-80% globular protein, about 0-1% dicalcium phosphate, and about 0-1% sodium
citrate.
[0029] In a preferred embodiment, the food composition comprises, by weight,
about
45% soy protein, about 20% soy flour, about 20% semolina flour, about 14%
wheat gluten
isolate, about 0.5% sodium citrate, and about 0.5% disodium phosphate. This
food
composition can be used to make a pasta that is believed to have the best
taste and texture
overall. In another preferred embodiment, the food composition comprises, by
weight,
about 54% soy protein, about 30% soy flour, about 15% wheat gluten isolate,
about 0.5%
sodium citrate, and about 0.5% disodium phosphate. This food composition can
be used to
make a low carbohydrate pasta.
[0030] In another preferred embodiment, the inventive food composition
comprises, by
weight, about 47% soy protein, about 25% soy protein concentrate, about 18%
wheat gluten
isolate, and about 10% cream powder. This food composition can be used to
produce a rice
substitute. In yet another preferred embodiment, the food composition
comprises, by
weight, about 44% soy isolate, about 18% soy flour, about 11% wheat gluten
isolate, about
0.5% dicalcium phosphate, about 0.5% sodium citrate, about 8% soy oil, and
about 18%
wheat flour. This food composition can be used to make a rapid cook pasta. In
still another
preferred embodiment, the food composition comprises, by weight; about 57% soy
protein
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isolate, about 28% soy flour, and about 15% wheat gluten isolate. This food
composition
can be used to produce a low carbohydate pasta.
[0031] In another preferred embodiment, the food composition comprises, by
weight,
about 25%-50% soy protein, about 25%-50% soy flour, and about 10%-20% wheat
gluten.
The food composition preferably comprises, by weight, about 28% soy flour,
about 27%
soy protein, about 27% soy-concentrate, and about 18% wheat isolate. This food
composition can be used to produce a rice substitute. Alternatively, the food
composition
preferably comprises, by weight, about 40% soy protein concentrate, about 40%
soy flour,
about 18% wheat gluten isolate, and about 2% salt. This food composition can
be used to
make a rice substitute. Also preferred is that the food composition comprises,
by weight,
about 30% soy flour, about 55% soy concentrate, and about 15% wheat gluten.
[0032] A gluten free food composition comprising, by weight, about 60% soy
protein
isolate, about 20% milk protein isolate, about 20% whey protein concentrate,
and,
optionally, about 0.1% to 0.2% transglutaminase is also provided by the
present invention.
Also, a food composition comprising, by weight, about 40-85% soy milk powder,
10-20%
wheat gluten isolate, and about 30% or less semolina flour is provided herein.
The food
composition preferably comprises, by weight, about 65% soy milk, about 15%
wheat gluten
isolate, and about 20% semolina flour.
[0033] The present invention also provides a farinaceous food product made
from any
of the food compositions described herein. The term "farinaceous" as used
herein refers to
a food product that is made from, is rich in, or consists of starch.
Farinaceous food products
include, for instance, breads, pastas, doughnuts, muffins, waffles, pancakes,
cakes, and the
like. The food compositions have been formulated to make high protein, low
carbohydrate
pastas. The food product preferably is a pasta.
EXAMPLES
[0034] The following examples further illustrate the invention but should not
be
construed as in any way limiting its scope.
[0035] Materials: The following materials were used to make the pastas
described in
the examples below: Nutriant ISO III soy protein and Nutriant Standard Flour S
120 soy
flour (Nutriant, Cedar Falls, Iowa); ADM Profam 974 soy protein isolate
(Archer Daniels
Midland Company, Decatur, Illinois); wheat gluten isolate (Midwest Grain
Products
Ingredients Inc., Atchison, Kansas); semolina flour (Antonie's'Pasta, Fair
Lawn, New
Jersey); and sodium citrate and dicalcium phosphate (Brenntag Great Lakes,
Milwaukee,
Wisconsin).
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[0036] Analytical methods: The following methods were used to determine the
nutritional values of the formulations set forth below:
% Fat Acid hydrolysis (Method of the
Association of Official Analytical
Chemists (AOAC) 922.06 (Official
Methods of Analysis of AOAC
INTERNATIONAL, 17th Edition,
Revision 1, 2002, AOAC International,
Gaithersburg, MD))
% Protein Combustion (N x 6.25 Moisture Free
Basis), Method AOAC 990.03
%Ash Method AACC 8-16
% Moisture Forced Air Oven (Method of the American
Oil Chemists' Society (AOCS) Ba2a-38
(Official Methods and Recommended
Practices of the AOCS, 5th ed., AOCS
Press, Champaign, IL)
% Total Dietary Fiber Method AOAC 991.43
% Total Carbohydrates Calculated by substracting from 100% the
sum of the percentages of protein,
moisture, fat, and ash
Calories Calculated in accordance with Code of
Federal Regulations (CFR) 101.9
Nutritional Labeling of Food.
[0037] The analytical methods used to determine the nutritional information
for the
pastas can be performed by commercial testing service providers, such as
Silkier, Inc
(Minnetonka, MN); Silliker, Inc., (Chicago Heights, IL); and Medallion Labs
(Minneapolis,
MN).
100381 Other methods: For each formulation described herein, a pasta was
produced by
the specified method and a variety of parameters were assessed. Taste was
qualitatively
tested by a small group of individuals. Texture was quantitatively measured by
the method
described in Example 5. Acid stability was determined by measuring the peak
bite force,
which is the maximum force required to break a noodle, as measured by the
method of
Example 5, in acidified and neutral conditions. Acid stability is the ratio of
peak bite force
in acidified condition to the peak bite force in neutral conditions.
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[0039] Example. 1
[0040] This example illustrates a method of manufacturing pastas of the
present
invention using a single-screw extruder.
[0041] Traditional pasta manufacturing methods were used. Specifically, a
single screw
to twin screw extruder with a longer length to diameter ratio was used
(approximately 20
L:D). In a,single screw extruder (Defrancisi Machine), the dry blend was
loaded into a loss
in weight feed hopper and metered through a rotary air lock into a vacuum
chamber. Water
was added in the vacuum chamber to bring the total water content to 30%. The
partially
wet dough was then fed into the single screw extruder, in the mouth of which
additional
water was added bririging the total water content in the dough to 50-60%. The
dough was
pushed through the single screw extruder, and exited though shaped dies at
approximately
55 C. A cutter could have been present for short goods like elbows or shells.
The fresh
protein pasta was then dried. Drying was accomplished by traditional means: 5
hours at
55 C and 85% RH, 5 hours at 73 C and 80% RH, 2 hour ramp down to 40 C at 50%
RH .
Drying can be performed overnight. Since protein pasta is less prone to
surface defects like
checking, protein pasta short goods can be dried in 45 minutes at 85 C and
15%RH in a
vibrating fluid bed.
[00421 Example 2
[0043] This example illustrates a method of manufacturing pastas of the
present
invention using a twin-screw extruder.
[0044] A twin-screw extruder, such as an APV MPF 40 was also used. Protein
Pasta
dry blend was filled into a hopper and fed by a metering screw into the mouth
of the
extruder. A low shear screw was used consisting of a low shear blending zone
in the feed
section followed by double flight forward screws through the remainer of the
barrel. Water
was added in the feed section bringing the dough to 40-60% total moisture.
Cooling was
used to maintain a barrel temperature of 20 C or less. Dough exited the
extruder through
dies and was collected as short or long goods.
[0045] Example 3
[0046] This example illustrates a method of making the present inventive pasta
in a
home kitchen, as opposed to a commercial kitchen.
[0047] A Kitchen-Aid mixer with a meat grinder and pasta die attachment was
also
used. The protein pasta was blended with water to approximately 50% water by
weight in
the mixing bowl. The bowl was removed and the meat grinder was attached to the
Kitchen-
Aid mixer with a pasta die present at the grinder exit. A golf ball-sized
dough was stuffed
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into the throat of the meat grinder. The single screw within the meat grinder
pushed the
dough out through pasta dies resulting in finished product that was cooked
immediately.
For dry storage prior to use, it was air dried overnight, oven dried at 200 F,
or dried in a
food dehydrator.
[0048] Example 4
[0049] The following formulations illustrate pastas of the present invention.
[0050] Formulation A
[0051] This formulation illustrates a preferred embodiment of the present
invention.
This pasta illustrates a pasta having the best overall taste.
[0052] Formulation A comprised the following components:
Ingredient % by weight
Soy Protein containing fat (Nutriant Iso III) 45
Soy Flour (Nutriant Standard Flour S 120) 20
Semolina Flour (Antoine's Pasta Flour) 20
Wheat gluten isolate (MGP Arise 6000) 14
Sodium Citrate 0.5
Disodium phosphate 0.5
[0053] Results of Formulation A
Manufacturing method See Example 2
Extrusion qualities Desirable in low temperature, low shear
pasta extrusion
Water injection required for pasta dough 40-60% (w/w)
formation
Taste and texture Very good
Acid stability Very good (+22% change)
[0054] Nutritional Information of Formulation A per 100 g serving
Protein 58 g
Total Carbohydrate 27 g
Fiber 4 g
Fat 6 g
Calories 377 calories
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[0055] Formulation B
[0056] This formulation illustrates flour composition without added fats.
[0057] Formulation B comprised the following components:
Ingredient % by weight
Soy Protein - fat free (ADM Profam 974) 45
Soy Flour (Nutriant Standard Flour S 120) 20
Semolina Flour (Antoine's Pasta Flour) 20
Wheat gluten isolate (MGP Arise 6000) 14
Sodium Citrate 0.5
Disodium phosphate 0.5
[0058] Results of Formulation B
Manufacturing method See Example 2
Extrusion qualities Adequate but with higher friction and heat
Water injection required for pasta dough 50-60% (w/w)
formation
Taste and texture Very good
Acid stability Good (+58% change)
[0059] Nutritional Information of Formulation B per 100 g serving
Protein 61 g
Total Carbohydrate 25 g
Fiber 4 g
Fat 4g
Calories 364 calories
[0060] Formulation C
[0061] This formulation illustrates a composition made with 1.5 times more fat
than
example B and made without buffering agents.
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[0062] Formulation C comprised the following components:
Ingredient % by weight
Soy Protein (Nutriant Iso III) 45.455
Soy Flour (Nutriant Standard Flour S 120) 20.20
Semolina Flour (Antoine's Pasta Flour) 20.202
Wheat gluten isolate (MGP Arise 6000) 14.141
[0063] Results of Formulation C
Manufacturing method See Example 2
Extrusion qualities Good in low temperature, low shear pasta
extrusion
Water injection required for pasta dough 40-60% (wlw)
formation
Taste and texture Very good
Acid stability Good (+42% change)
[0064] Nutritional Information of Formulation C per 100 g serving
Protein 59 g
Total Carbohydrate 27 g
Fiber 4 g
Fat 6 g
Calories 381 calories
[0065] Formulation D
[0066] This formulation illustrates a fat-containing soy noodle.
[0067] Formulation D comprised the following components:
Ingredient % by weight
Soy Protein (Nutriant Iso III) 55
Soy Flour (Nutriant Standard Flour S120) 30
Wheat gluten isolate (MGP Arise 6000) 15
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[0068] Results of Formulation D
Manufacturing method See Example 2
Extrusion qualities Very feasible, yet temperamental
extrusion qualities, fragile noodle not
suited for long goods
Water injection required for pasta dough ~55% (w/w)
formation
Taste and texture Good
Acid stability Not good (+282% change)
[0069] Nutritional Information of Formulation D per 100 g serving
Protein 69 g
Total Carbohydrate 13 g
Fiber 6 g
Fat 8g
Calories 375 calories
[0070] Formulation E
[0071] This formulation illustrates a fat free soy noodle.
[0072] Formulation E comprised the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 55
Soy Flour (Nutriant Standard Flour S120) 30
Wheat gluten isolate (MGP Arise 6000) 15
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[0073] Results of Formulation E
Manufacturing method See Example 2
Extrusion qualities Very feasible, yet temperamental
extrusion qualities; tends to extrude hot;
difficult to form glutenous noodle dough
without being too dry, firm or sticky
Water injection required for pasta dough -55% (w/w)
formation
Taste and texture Good
Acid stability Not good (+275% change)
[0074] Nutritional Information of Formulation E per 100 g serving
Protein 73 g
Total Carbohydrate 11 g
,Fiber 6 g
Fat 5g
Calories 359 calories
[0075] Formulation F
[0076] This formulation illustrates a preferred soy noodle with emulsified fat
and buffer
salts having low total carbohydrate and good eating texture in neutral pH
applications.
[0077] Formulation F comprised the following components:
Ingredient % by weight
Soy Protein containing fat (Nutriant Iso III) 54.455
Soy Flour (Nutriant Standard Flour S 120) 29.703
Wheat gluten isolate (MGP Arise 6000) 14.851
Sodium Citrate 0.5
Disodium phosphate 0.5
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[0078] Results of Formulation F
Manufacturing method See Example 2
Extrusion qualities Okay in low temperature, low shear
extrusion
Water injection required for pasta dough 50-60% (w/w)
formation
Taste and texture Good
Acid stability Poor (+153% change)
[0079] Nutritional Information of Formulation F per 100 g serving
Protein 69 g
Total Carbohydrate 13 g
Fiber 6 g
Fat 5g
Calories 371 calories
[0080] Formulation G
[0081] This formulation illustrates a fat-containing soy noodle with buffer
and soy
protein selected to show equivalences. The cream powder adds enough fat to set
the total
fat content equal to Formulation F.
[0082] Formulation G comprised the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 45.455
Soy Flour (Nutriant Standard Flour S 120) 29.703
Cream Powder (Kerry Kerrykreem 260) 9.00
Wheat gluten isolate (MGP Arise 6000) 14.851
Sodium Citrate 0.5
Disodium phosphate '0.5
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[0083] Results of Formulation G
Manufacturing method See Example 2
Extrusion qualities Good, but fragile noodles that may be
more difficult to use in long goods.
Water injection required for pasta dough 50-60% (w/w)
formation
Taste and texture Good
Acid stability Poor (+169% change)
[0084] Nutritional Information of Formulation G per 100 g serving
Protein 64 g
Total Carbohydrate 14 g
Fiber 6 g
Fat 9g
Calories 376 calories
[0085] Formulation H
[00861 This formulation illustrates a fat free composition made with buffer
salts. This is
shown only as an example of a negative control.
[0087] Formulation H comprised the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 54
Soy Flour (Nutriant Standard Flour S120) 30
Wheat gluten isolate (MGP Arise 6000) 15
Sodium Citrate 0.5
Disodium phosphate 0.5
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[0088] Results of Formulation H
Manufacturing method See Example 2
Extrusion qualities Good in low temperature with tendency
toward higher friction
Water injection required for pasta dough 50-60% (w/w)
formation
Taste and texture Good
Acid stability Poor (+284% change)
[0089] Nutritional Information of Formulation H per 100 g serving
Protein 72 g
Total Carbohydrate 11 g
Fiber 6 g
Fat 5g
Calories 355 calories
[0090] Formulation I
[0091] This formulation illustrates a low carbohydrate pasta with finely
emulsified fat.
[0092] Formulation I comprised the following components:
Ingredient % by'weight
Soy Protein (ADM Profam 974) 45.455
Soy Flour (Nutriant Standard Flour S 120) 30.303
Wheat gluten isolate (MGP Arise 6000) 15.152
Kerrykreem 260 9.090
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[0093] Results of Formulation I
Manufacturing method See Example 2
Extrusion qualities Good in low temperatute, low shear pasta
extrusion
Water injection required for pasta dough 40-60% (w/w)
formation
Taste and texture Good; tends toward softer noodle
Acid stability Good (+64% change)
[0094] Nutritional Information of Formulation I per 100 g serving
Protein 65 g
Total Carbohydrate 14 g
Fiber 6 g
Fat 9g
Calories 379 calories
[00951. Formulation J
[0096] This formulation illustrates a pasta comprises a mixture of milk and
soy proteins.
This example is shown as a negative control for textural analysis when
compared to the
formulations that contain starch or fats.
[0097] Formulation J comprised of the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 27.5
Ultranor Milk Protein Isolate 9060 (Kerry) 27.5
Soy Flour (Nutriant Standard Flour S120) 30
Wheat gluten isolate (MGP Arise 6000) 15
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[0098] Results of Formulation J
Manufacturing method See Example 2
Extrusion qualities Exceptional in low temperature, low shear
pasta extrusion
Water injection required for pasta dough 60% (w/w)
formation
Taste and texture Good taste; softer texture
Acid stability Poor (+320% change)
[0099] Nutritional Information of Fonnulation J per 100 g serving
Protein 75 g
Total Carbohydrate 11 g
Fiber 6 g
Fat 4g
Calories 358 calories
[00100] Formulation K
[00101] This formulation illustrates a milk and soy noodle made with acid
stability
enhancing ingredients.
[00102] Formulation K comprised of the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 19
Ultranor Milk Protein Isolate 9060 (Kerry) 19
Soy Flour (Nutriant Standard Flour S 120) 20
Wheat gluten isolate (MGP Arise 6000) 15
Cream Powder (Kerry Kerrykreem 260) 6
Sodium Citrate 0.5
Disodium phosphate 0.5
Semolina Flour (Antoine's Pasta Flour) '20
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[00103] Results of Formulation K
Manufacturing method See Example 2
Extrusion qualities Exceptional in low temperature, low shear
pasta extrusion
Water injection required for pasta dough 40-60% (w/w)
formation
Taste and texture Good taste; softer texture
Acid stability Good (+37% change)
[00104] Nutritional Information of Formulation K per 100 g serving
Protein 58 g
Total Carbohydrate 27 g
Fiber 4 g
Fat 6 g
Calories 377 calories
[00105] Formulation L
[00106] This formulation illustrates a fat free composition made with semolina
flour.
[00107] Formulation L comprised the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 45
Soy Flour (Nutriant Standard Flour S120) 21
Wheat gluten isolate (MGP Arise 6000) 14
Semolina Flour (Antoine's Pasta Flour) 20
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[00108] Results of Formulation L
Manufacturing method See Example 2
Extrusion qualities Good in low temperature, low shear pasta
extrusion
Water injection required for pasta dough 50-60% (w/w)
formation
Taste and texture Good taste and ok texture - some tooth
stick in bite release
Acid stability Good (+33% change)
[00109] Nutritional Information of Formulation L per 100 g serving
Protein 62 g
Total Carbohydrate 25 g
Fiber 4 g
Fat 4 g
Calories 367 calories
[00110] Formulation M
[00111] This formulation illustrates a preferred embodiment having very low
carbohydrate content.
[00112] Formulation M comprised the following components:
Ingredient % by weight
Soy Protein (ADM Profam 974) 47
Soy Protein Concentrate (Kerry Nutriant S700) 25
Wheat gluten isolate (MGP Arise 6000) 18
Cream Powder (Kerry Kerrykreem 260) 10
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[00113] Results of Formulation M
Manufacturing method See Example 2
Extrusion qualities Good in low temperature; low shear.
Dough not well-suited for fancy die
shapes.
Water injection required for pasta dough 60% (w/w)
formation
Taste and texture Good
Acid stability Poor (+200% change)
[00114] Nutritional Information of Formulation M per 100 g serving
Protein 72 g
Total Carbohydrate 12 g
Fiber 7 g
Fat 8 g
Calories 383 calories
[00115] Formulation N
[00116] This illustrates a preferred embodiment for rice like pasta (orzo /
riso).
[00117] Formulation N comprised the following components:
Ingredient % by weight
Soy Protein Concentrate (Kerry Nutriant S700) 27
Soy Protein containing fat (Nutriant Iso III) 27
Soy Flour (Nutriant Standard Flour S 120) 28
Wheat gluten isolate (MGP Arise 6000) .18
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[00118] Nutritional Information of Formulation N per 100 g serving
Protein 68 g
Total Carbohydrate 15.5 g
Fiber 9.5 g
Fat 5.2 g
Calories 343 calories
[00119] Results: Pasta was manufactured in accordance with Examples 1 and 2.
The
pasta had a texture that was very similar to rice when formed and dried in a
rice like shape.
Titanium dioxide (0.1%) could be added to give the product a more white
appearance. The
rice pasta was cooked by bringing two volumes of water to a boil and adding
one volume
rice pasta and removing from heat. In 15 minutes, the pasta had absorbed most
of the water
and had a rice like texture.
[00120] Example 5
[00121] This example illustrates a method of comparing the texture of
different pastas.
[00122] , The AACC method 16-50 Pasta Cooking Quality - Firmness was used to
work
with a TAXT2 texture analyzer by Texture Technologies Corp of Scarsdale New
York.
Linguine noodles were extruded through a die 0.034" by 0.180". The noodles
were first
dried, then boiled in water for 14 minutes, drained and tossed in an ice water
bath until
testing. Five strands of each pasta were arranged in straight rows on a metal
plate. A
rectangular metal tooth 0.125" x 2.750" was set to bite across all five
noodles. The
minimum force in grams required to bite through the strands was recorded, as
well as, the
force required to lift the tooth, referred to as the tooth stick force, was
measured (Table 1).
Tests were repeated at least 3 times and averages were taken. Because protein
texture
changes near the protein isoelectric point, and because typical tomato based
sauces are near
the isoelectric point of soy protein, testing was done on neutral and
acidified noodles. To -
acidify the noodles, 10g of noodles were allowed to equilibrate in 1 liter of
1.2% lactic acid
for 5 to 10 minutes prior to testing.
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[00123] Table 1
Formulation Fat Buffer Semolina Protein Minimum Peak Bite Tooth Stick
Force (g) Force (g)
Neutral Acidic Neutral Acidic
A Y Y - Y 1 813 1043 24 158
B N Y Y 2 791 1252 63 114
C Y N Y 1 840 1191 51 127
D Y N N 1 341 1302 75 346
E N N N 2 102 381 28 117
F Y Y N 1 321 810 96 223
G Y Y N 2 311 837 43 131
H N Y N 2 197 756 52 187
I Y N N 2 314 515 53 132
J N N N 3 316 1326 94 154
K Y Y Y 3 248 340 36 78
L N N Y 2 737 986 55 103
M Y N Y 2 432 866 81 160
Semolina 696 542 29 29
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[00124] Sensory Descriptions of Texture Analysis Values
Peak Bite Force Tooth Stick
Undercooked More than 1100 g Less than 100 g good
Al Dente 900-1 l00 g
Firm 800-900 g -150 g noticeable
Medium 600-800 g
Tender 400-600 g -200+ g poor
Soft 300-400 g Tacky/Sticky defect
Mushy Less than 300 g
[00125] Least squares mean analysis was done on the above data with an
emphasis on
effect leverage (Table 2). Acid stability (or ratio of acid ininimum peak bite
& break force
to neutral minimum peak bite & break force) was improved by the addition of
semolina by
280% (P=0.0005). Protein selection changed acid stability by as much as 160%
(P=0.0760)
and presence of finely emulsified fat by 180% (p=0.0151). Buffer salts, while
not shown to
have a significant effect in this test when their buffering capacity was
exhausted, did on
average improve acid stability with respect to peak bite force and tooth
stick, and had quite
dramatic effects when buffering actively. Figure 1 shows with an extraordinary
degree of
confidence that the presence of 20% semolina flour enhances textural stability
in acid and
neutral conditions. Mean values for textural stability near 1 are considered
ideal. Figure 2
shows with great confidence that the presence bf 4% or more emulsified fat
enhances
textural stability in acid and neutral conditions. Figure 3 shows with
considerable
confidence that the choice of globular protein (ADM Profam 974, Kerry Nutriant
Iso III or a
mix of ADM Profam 974 and Kerry Milk Protein Isolate 9060) has a considerable
effect on
acid stability.
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[00126] Table 2
Least square mean
Semolina leverage plot Absent 3.89
(Figure 1) Present 1.36
Emulsified fat leverage plot Absent 3.40
(Figure 2) Present 1.85
Protein choice leverage plot ADM 1.84
(Figure 3) Profam 947
Kerry 3.06
Nutriant ISO
III
Mix of both 2.99
[00127] Example 6
[00128] This example illustrates more formulations of the present invention.
[00129] Formulation 0
Ingredient % by weight
Soy Protein containing Fat (Nutriant Iso III) 45
Semolina (Wheat flour) 20
Soy Flour (Nutriant STD 20-40) 20
Modified Wheat Gluten (MGP Arise 5000) 14
Dicalcium Phosphate 0.5
Sodium Citrate 0.5
Nutritional Info: % wt/wt Per 56 (2oz) Serving
Protein 59 33.1 g
Total Carb 25 14.2
Fiber 3 1.6 g
Fat 6 3.3g
[00130] Formulation 0 was used to make pasta in accordance with Example 2.
Water
was added at approximately a 40-50% wt/wt ratio. Formulation 0 took 1-2
minutes longer
than a traditional semolina pasta to boil, and resulted in a product that was
nearly identical
to traditional semolina in sensory testing.
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[00131] Formulation P
[00132] This formulation illustrates a formulation having an alternate source
of soy
protein isolate. Also, this formulation results in a rapid-cook composition.
Ingredient % by weight
Soy Protein (ADM Profam 974) 45
Semolina (Wheat flour) 18
Soy Flour (Nutriant STD 20-40) 18
Modified Wheat Gluten (MGP Arise 11
5000)
Encapsulated Soy.Oil (Kerry Kreamer 8
260)
Dicalcium Phosphate 0.5
Sodium Citrate 0.5
Nutritional Info: % wt/wt Per 56g (2oz) Serving
Protein 55 30.6 g
Total Carb 26 14.6 g
Fiber 3 1.5 g
Fat 10 5.3 [00133] . Formulation P was used to make pasta in accordance with
Example 2. Water
was added at approximately a 40% wt/wt ratio. Because of the low gluten
content, the
product was somewhat more difficult to manufacture than Fornlulation 0.
Because of the
low gluten content, this pasta cooked more rapidly than Formulation O. It also
was very
similar to semolina in sensory testing.
[00134] Formulation Q
[00135] This formulation illustrates a low carbohydrate blend.
Ingredient % by weight
Organic Soy Isolate (Nutriant ISO III) 50
Soy Flour (Nutriant STD 20-40) 30
Mod. Wheat Gluten (MGP Arise 5000) 18
Salt 1
Dicalcium Phosphate 0.5
Sodium Citrate 0.5
Nutritional Info: % wt/wt Per 56g (2oz) Serving
Protein 69 38.4 g
Total Carb 12 6.4 g
Fiber 4 2.4 g
Fat 7 4.0 g
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[00136] Formulation Q was used to make pasta in accordance with Example 2.
Water
was added at approximately a 50-55% wt/wt ratio. It had a mild taste similar
to semolina,
but because of its high- gluten content and low carbohydrate content, it
resulted in a firm
noodle that consumers may find undesirable. This pasta took 4-6 minutes longer
than a
traditional semolina based boil up profile.
[00137] Formulation R
[00138] This formulation illustrates a pasta that is suitable for red sauce,
i.e., acid stable.
Ingredient % by weight
Soy Protein containing Fat (Nutriant Iso III) 50
Nutriant - Organic soy flour (20/40 PDI) 30
MGP - Wheat gluten isolate - Arise 6000 18
Salt (Sodium Chloride) 1
Dicalcium Phosphate Dihydrate 0.5
Trisodium Citrate 0.5
Nutritional Information per 56 g serving
Protein 38g
Total Carbohydrate 6.4 g
Fiber 2.4 g
Fat 4.8 g
[00139] Traditional pasta making methods were employed on this dry blend to
create a
protein pasta. Both single-screw and twin-screw extruders were suitable for
making the
pasta, as was a conventional kitchen method. The protein pasta dry blend was
compatible
with existing pasta production lines. The water content in this protein pasta
was higher, the
extrusion temperature profile was a little higher, and the drying of the pasta
may be more
aggressive. In a conventional kitchen method, water (350 ml) was added to 600
grams of
dry blend. The dough was kneaded for 2 minutes and water was added as needed
to form a
dough mass. The dough was then rolled into a flat sheet and cut into long
noodles. The
noodles were then air dred on a rack for 30 minutes for use as a fresh pasta
or 24 hours as a
dry pasta. For fresh pasta, the pasta was cooked for - 4 minutes in boiling
water. For dry
pasta, the pasta was cooked for - 15 minutes in boiling water.
[00140] In a single-screw extruder method, warm water (120 F) was added to the
dry
blend at 40-50% by weight and kneaded into a dough mass under vacuum (-
25mmHg). The
dough was then fed into a single-screw extruder, which pushed the dough
through a set of
dies. Dough exiting the die was between 100 F-211 F. A cutter was employed
for short
goods (e.g., elbow macaroni or rotini), or the pasta was hung over rods for
long goods (e.g.,
spaghetti or linguini).
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[00141] For a twin-screw extruder method, the dry blend and water was metered
into the
twin-screw extruder to form a 40% moisture dough. Steam injection was
substituted for
cold water, at a lower moisture level. The extruder was configured to consist
of a hot (80
C) short mixing zone followed by a long cooling forward screw (30 C) zone,
with the last
couple of elements being single lead screws. The dough was forced out through
dies by the
single lead screws and cut into short or long goods.
[00142] The protein pasta was dried much like traditional semolina pasta. The
protein
pasta was dried for 5 hours at 55 C and 85% relative humidity, then 5 more
hours at 73 C
and 80% relative humidity, and fmally 2 hours ramping down to 40 C and 50%
relative
humidity. Alternatively, protein pasta long goods were hung and dried under
ambient
conditions (70 F, 50% RH) over 24 hours. Rapid drying of protein pasta short
goods pasta
was also accomplished at 250 F for 15 minutes.
[00143] The finished dry pasta was treated much like a traditional pasta by
consumers.
Thin walled elbow macaroni was boiled for 6-8 minutes, while thicker products
like linguini
were boiled for 12 minutes (for al dente) to 14 minutes. Boiled pasta may be
rinsed and
tossed with olive oil or butter to prevent drying.
[00144] With respect to Formulation R, the soy protein isolate and soy flour
replaced
starch. Nutriant products did not have to be used, although this particular
formulation is
optimized for their inclusion. The soy gave the protein pasta a smooth texture
typical of
pasta - quite unlike the mealy texture common in high fiber formulations. The
wheat gluten
isolate helped hold the pasta together and gave it the characteristic bite of
semolina pasta.
The last three ingredients may be considered optional. The salt improved the
flavor and
increased boil up stability. The soy protein did not curdle in cream, butter
or cheese based
sauces, but could in acidic tomato sauces. The dicalcium phospate and sodium
citrate
enhanced texture stability under acidic conditions and prevented the soy
proteins from
curding.
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1001451 Formulation S
[00146] This formulation illustrates a food composition suitable for making a
rice
substitute.
Ingredient % b wei ht
Nutriant - Soy protein concentrate (S700) 40
Nutriant - Soy flour (20/40 PDI) 40
MGP - Wheat gluten isolate - Arise 6000 18
Salt (Sodium Chloride) 2
Nutritional Information per 56 dry servin
Protein 34
Total Carbohydrate 11.2
Fiber 7.7 g
Fat 2.4 g
[00147] The pasta resulting from Formulation S was made in accordance with
Example
1. The soy protein concentrate used in this food composition contained more
dietary fiber
than soy protein isolate, such that the fiber content -was increased and the
resulting rice
substitute pasta had a firm rice-like texture. The soy protein concentrate and
soy flour
replaced starch. Vital wheat gluten was used to bind the product together.
Salt was added
for taste.
[00148] This rice shaped protein pasta was manufactured employing the methods
outlined for Formulation R. A special die and higher speed cutter was used to
make rice
shaped pasta, which was subsequently rapidly dried in a fluid bed at 210 F.
The rice
shaped protein pasta was then cooked by adding the dry pasta to boiling water
for 15-20
minutes. The rice shaped pasta was rinsed and thoroughly drained prior to
serving. The
cooked rice shaped protein pasta can be stir fried. A rice shaped pasta die
and increased
fiber content gave this product an appearance and texture that was similar to
rice, but
different in that it comprised mostly protein. This rice-like pasta can be
used as a substitute
for rice, and even works in applications like "fried rice" or "sizzling rice
soup."
[00149] Formulation T
[00150] This formulation illustrates rapid-cook pasta. Specifically, it
represents a salt
free dry blend with reduced gluten content that can be extruded through thin
dies to produce
a dry pasta that will quickly cook up.
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Ingredient % by weight
Soy Protein containing Fat (Nutriant Iso III) 56.8
Soy flour (20/40 PDI) 27.8
MGP - Wheat Gluten Isolate - Arise 6000 15.4
Nutritional Information per 56 dry servin
Protein 39 g
Total Carbohydrate 6.2 g
Fiber 2.2 g
Fat 5.2 g
[00151] The pasta resulting from Formulation T was made in accordance with
Examples
1 and 2. The soy protein isolate and soy flour replaced the starch that is
typically found in a
common semolina pasta, while the wheat gluten isolate bound the product
together.
Processing was similar to Formulation R. Thinly walled dies were used to make
a pasta that
picks up water more rapidly. Boil dry finished thin pasta 3-5 minutes. Drain
and serve. As
a thin walled elbow macaroni, this product would be ideal in a cheese sauce.
In the
presence of salted water, this pasta cooked up more slowly, although it may
also be used in
instant soup with a cook time of five minutes or more. This particular pasta
formulation is
not well suited for acidic tomato sauces. In acidic conditions, the noodles
will curdle
resulting in a short rubbery texture, or even a squeaky bite like fresh cheese
curds.
[00152] Formulation U
[00153] This formulation illustrates a low fiber soy milk pasta.
[00154] Formulation U comprised the following components:
Ingredient % by wei ht
Low Fiber Soy Milk (Nutriant 27200-18A) 65%
Wheat gluten isolate (MGP Arise 6000) 15%
Semolina Flour (Antoine's Pasta Flour) 20%
CA 02569385 2006-12-01
WO 2005/120252 PCT/US2004/017104
33
[00155] Results of Formulation U
Manufacturing method See Example 2
Extrusion qualities Good extrusion qualities in low
temperature, low shear pasta extrusion
Water injection required for pasta dough -50% (w/w)
formation
Taste and texture - A very mild green-soy milk taste after
cooking and had a traditional texture
Acid stability +36% change
[00156] Nutritional Information of Formulation U per 100 g of dry formula
Protein 49.7g
Total Carbohydrate 23.6g
Fiber 6.Og
Fat 10.7
Calories 366 calories
[00157] All references, including publications, patent applications, and
patents, cited
herein are hereby incorporated by reference to the same extent as if each
reference were
individually and specifically indicated to be incorporated by reference and
were set forth in
its entirety herein.
[00158] Preferred embodiments of this invention are described herein,
including the best
mode known to the inventors for carrying out the invention. Variations of
those preferred
embodiments may become apparent to those of ordinary skill in the art upon
reading the
foregoing description. The inventors expect skilled artisans to employ such
variations as
appropriate, and the inventors intend for the invention to be practiced
otherwise than as
specifically described herein. Accordingly, this invention includes all
modifications and
equivalents of the subject matter recited in the claims appended hereto as
permitted by
applicable law. Moreover, any combination of the above-described elements in
all possible
variations thereof is encompassed by the invention unless otherwise indicated
herein or
otherwise clearly contradicted by context.
