Note: Descriptions are shown in the official language in which they were submitted.
CA 02744122 2011-06-20
FOOD PRODUCTS AND COMPOSITIONS
This application is a divisional of Canadian Patent Application
No. 2,629,014 filed December 13, 2006 for "FOOD PRODUCTS, METHODS
OF PRODUCING THE FOOD PRODUCTS, AND METHODS OF
DISTRIBUTING THE FOOD PRODUCTS AND INGREDIENTS THEREOF".
TECHNICAL FIELD
The invention relates generally to proteinaceous food
components and food products including the proteinaceous food components.
BACKGROUND
Some food products such as chips, bars, snacks, crackers,
wafers, flat breads, cookies, biscuits, breads, bagels, cakes, muffins,
waffles,
pancakes, french fries, meat analogs, pasta, pastries, and doughnuts have
developed over the years with a focus on carbohydrate-based material
formulations. This focus on carbohydrates (such as flour, sugar, starch, and
derivatives of such) and their functional properties has had a major impact on
manufacturing processes and equipment used to produce the food products.
Food processing equipment, materials of construction, equipment design,
material handling requirements and systems, process design, recipe creation
and product formulation have all developed around these carbohydrate-based
product formulations. Most importantly, though, these carbohydrate-based
product formulations have made a permanent impact on the expectations of the
consumer regarding food product taste, texture, and mouth-feel. Unfortunately,
this focus on carbohydrate-based foods has also had other unwanted
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consequences such as an increase in obesity, irritable bowel syndrome,
diabetes, and lethargy. Many of these diseases are linked to high-carbohydrate
diets the western hemisphere.
In the United States, the concern over the consumption of high
sugar and high fat foods by the population is being addressed by the
government. In fact, in 2005, the US government revised the Dietary Guidelines
for food consumption in the United States. One of the goals of the revision of
the Dietary Guidelines is to stop the alarming increase in obesity among the
youth in the United States as too many children are overweight due to a lack
of
exercise and poor eating habits. One problem in children's diets is that if
the
school aged children do not care for the food being offered at school
cafeterias,
the children are able to obtain a foodstuff such as a candy bar, or other high
sugar, high carbohydrate or high fat snack out of a vending machine located at
the school. Thus, some children's diets may become focused on high sugar,
high carbohydrate or high fat foodstuffs.
As a result, the need for changes to the high-carbohydrate diet
has become critical for the general public's long-term health and wellness.
The
difficulty with enacting the necessary product formulation changes is that a
change in food ingredients is usually not simple, nor just an easy
substitution of
one ingredient for another. For instance, the foods must still be palatable
and
digestible, and the foods must be capable of being successfully processed -on
existing manufacturing equipment, ranging from home kitchen appliances to
large industrial scale equipment. Additionally, this material technology must
be
balanced, for it needs to not only meet the requirements of the equipment, but
it
must ultimately yield a food product with taste, texture and mouth-feel
characteristics similar to existing carbohydrate-based food products.
Thus, any new food material technology should be
multifunctional, in that it can be processed and taste similar to carbohydrate
containing food products. In order to be processed, such foods would need to
emulate the material characteristics exhibited by high-carbohydrate foods,
including possessing controllable extensibility, elongation, volume expansion,
and adhesion properties needed to be processed in common food
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extrusion, and various molding processes). The processed food materials will
also be physically subjected to equipment handling, various extrusion
techniques, and thickness reduction methods on automated process equipment
to measurements ranging from 300 mm to as little as 0.10 mm. Conventional
carbohydrate materials technology used for these common food processes has
been mastered over years of engineering, work, and effort. Therefore, these
processes and the equipment have been designed for processing of high-
carbohydrate products.
Accordingly, there exists a need for a material base change in
food processing which will yield good tasting, economical, high-protein,
reduced
carbohydrate or sugar foods, while the improved food product can be processed
with existing equipment.
SUMMARY OF THE INVENTION
In one embodiment, a molded food composition comprises at
least 30% flour and a wheat protein Isolate. In other embodiments, the molded
food composition may further include at least one of emulsifier and an
additional
protein.
In a further embodiment, a filling composition includes 7-40%
protein isolate, 3-15% shortening and a sweetener. In additional embodiments,
the filling composition may further include at least one of a fiber and a
flavoring.
In yet another embodiment, a food product produced with the
molded food composition and the filling composition of the present Invention
are
disclosed. The food product may optionally be coated with a coating.
In other embodiments, methods of distributing at least one
ingredient or a blend of at least two ingredients of the molded food
composition,
the filling composition, or a combination thereof are disclosed. Methods of
distributing the molded food composition, the filling composition or
combinations
thereof are further disclosed.
In an additional embodiment, a food composition configured as a
filling includes a first protein, a sweetener, and a second protein. In this
embodiment, the first protein is different than the first protein.
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In a further embodiment, a food composition configured as a
wafer comprises a protein isolate and a compound selected from the group
consisting of a vegetable oil, an emulsifier, and combinations thereof. The
food
composition further includes a flour.
In yet another embodiment, a food composition includes a wafer
comprising a whole wheat flour; a filling contacting at least a portion of the
wafer, the filling including a fat, an oil, or a combination thereof. The food
composition also includes a coating covering at least a portion of the wafer,
wherein the coating includes a sweetener and a soluble fiber.
In an additional embodiment, a food composition includes a
wafer having a flour and a protein selected from the group consisting of soy
protein, wheat protein, whey protein, egg protein and any combination thereof.
The food composition also includes a filling that contacts at least a portion
of
the wafer, wherein the filling comprises a protein isolate and a trans-fat
free oil.
In another embodiment, a food composition includes a wafer, a
filling contacting at least a portion of the wafer, and a coating covering at
least
a portion of the wafer. In this embodiment, twenty-six grams of the food
compositions comprises at least four grams of dietary fiber and at least four
grams of protein.
In yet an additional embodiment, a food product configured as a
molded wafer includes whole wheat flour and a protein selected from the group
consisting of soy protein, wheat protein, whey protein, canola protein, egg
protein, and combinations of any thereof.
DETAILED DESCRIPTION OF THE INVENTION
Research and development on healthier foods has continued.
For instance, US Patent Application 2003/0091698 to Marsland discloses
some examples of high-protein, reduced carbohydrate food products.
US Patent Application 2003/0113434 to Marsland discloses some
examples of proteinaceous wafers, waffles,
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inclusion ingredient, and cookie food products. The present invention
discloses
improved food products.
The invention relates to food material technology. In one
embodiment, a food product of the present invention possesses controllable,
engineered process-related functionality, including high to low break
elongation,
high to low tensile strength, high to low expansion, and high to low adhesion
which enables the food product to be produced in commercial food. processes.
The food product also possesses good die cutting characteristics, molded form
retention, is edible, and forms a dough-like material that, when blended with
water, is processed much like a conventional high-carbohydrate dough. The
food product can be formulated to work within numerous existing food process
systems, including direct reduction sheeting, lamination sheeting, single and
twin screw extrusion, die cutting, and molding processes followed by baking,
drying, boiling, steaming, frying, seasoning, enrobing, or combinations of any
thereof.
Foods that may be produced include, without limitation, chips,
bars, snacks, crackers, wafers, flat breads, cookies, biscuits, breads,
bagels,
cakes, french fries, meat analogs, pasta, pastries, breakfast cereals,
pancakes,
waffles, pizza dough, muffins, and doughnuts. The food product may further
comprise a topical seasoning, coating or an enrobed covering to enhance the
flavor of the food product.
In another embodiment, any of the food products produced
herein may be used to increase the protein consumption in a population. For
instance, a high-protein food product of the present invention may be placed
in
a vending machine at a school in order to increase the amount of protein that
school children consume, while decreasing the amount of sugar or carbohydrate
in the school children's diet.
Processes used to produce the food product of the present
invention include, but are not limited to: the blending of food ingredients in
a
mixer, the conversion of the food ingredients into an extensible reduced
carbohydrate, high protein dough through the addition of water and thorough
mixing; the transfer, reduction and/or molding of the dough or batter to a
desired
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thickness and shape through extrusion, die cutting, reduction sheeting,
lamination sheeting processes, direct deposit, and/or rotary molding (i.e.,
rotary
piston molding); baking, drying, exposure to microwave radiation, frying,
steaming, boiling, or a combination of such for desired moisture reduction; or
proteinaceous matrix curing or setting.
In other embodiments, food processing techniques that may be
used include, without limitation: mixing of a reduced carbohydrate protein
blend
with modified wheat protein(s) (i.e., wheat protein isolates), protein
concentrates, protein isolates, fats, oils, emulsifiers (i.e., lecithin or
monoglyceride containing compositions), select carbohydrate materials, and
combinations of any thereof if desired for flavor, texture, seasoning,
bulking,
gelatinization, and combinations of any thereof; the addition of water to the
blend of ingredients to form a soft, extensible, cohesive, non-adhesive dough
or
batter, the transfer of the moist, yet solid dough to an extrusion reduction
sheeter system, lamination sheeting, direct deposit, rotary molding system, or
any combination thereof, wherein the final food product may be deposited,
formed, sheeted, or molded to a thickness of from about 300 mm to about 0.10
mm. The reduced thickness dough may also be processed by a die cutting
device for the cutting or formation of chips, bars, snacks, crackers, wafers,
flat
breads, cookies, biscuits, breads, bagels, cakes, french fries, meat analogs,
pasta, pastries, doughnuts or other food product.
In other embodiments, individual cut or deposited food products
(i.e., batters or doughs) produced herein can be placed directly onto a
conveyor
band. The food products may be transferred to a moisture-reduction process
including, but not limited to, baking, drying, microwaving, frying, steaming,
boiling, or a combination of such until the extensible protein based food
reaches
the desired moisture percentage and possesses durable handling strength,
shelf stability, texture, flavor, crunch, or any combination thereof. The
final
fabricated food product may also be seasoned, flavored, layered, enrobed with
a topical seasoning, coated, or any combination thereof, and packaged for
delivery to a consumer or food processor.
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In other embodiments, the dough, batter, filling composition,
coating or any combination thereof may include other ingredients including,
without limitation: fruit paste; food colorants; flavoring agents; vitamins;
minerals; edible oils or fats (i.e., vegetable oils, legume oils, lecithin,
butter,
cheese curds, natural cheese, processed cheese and/or shortening);
emulsifiers; leavening agents; natural or artificial sweeteners; a sweetener
solution or syrup; a nutritive sweetener; fructose; sucrose; a non-nutritive
sweetener; maltitol; isomalt; lactitol; xylitol; erythritol; sorbitol;
mannitol;
polydextrose; inulin; tagatose; acesulfame K; sucralose; saccharin;
cyclamates;
aspartame; alitame; starches; thickening agents; soluble fiber (including, but
not
limited to, a soluble digestion resistant fiber (i.e., FIBERSOL brand
digestion
resistant maltodextrin available from Archer-Daniels-Midland Company of
Decatur, IL, OLIGGO-FIBER brand inulin available from Cargill, Minneapolis,
MN, NUTRIOSE brand soluble fiber available from Roquette Freres of
Lestrem, France, and/or polydextrose); an insoluble fiber; a cellulose (i.e.,
microcrystalline cellulose or carboxymethylcellulose); maltodextrins; corn-
syrup
solids; potato starch; corn starch; wheat starch; a vegetable product; a fruit
product; a nut product; an edible bean powder or fraction; texture modifiers
(i.e.,
calcium carbonate and/or sodium bicarbonate); carbohydrates (i.e., fiber,
gums,
starches, pregelatinized starches, crystalline starches, powdered flavors,
spices,
herbs, texturizing agents, beta glucan-based materials, corn masa, modified
flour, dried potato material, grain flours, legume flour or products, seed
meal,
seeds, vegetable matter); Isolated or purified nutraceuticals or plant
extracts (i.e.
lignans, isoflavones, sterols, glucosamine or any combinations thereof);
powdered flavors; spices; herbs; texturizing agents; beta-glucan based
materials; a yogurt product; or combinations of any thereof. In one
embodiment,
the shortening may be a low trans-fat shortening such as, for example,
NovaLipid brand 106-150 shortening available from Archer-Daniels-Midland
Company of Decatur, IL, which is an interesterified oil having zero grams of
trans-fat per serving and wherein about 90% of the saturated fat of the
NovaLipid brand 106-150 shortening is stearic acid. In another embodiment,
the shortening may be any type of edible oil including, but not limited to,
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sunflower oil, canola oil, soy oil, peanut oil, cotton seed oil, palm oil, a
diacyiglycerol oil (i.e., ENOVA brand oil), a low trans oil, a no trans oil,
or
combinations of any thereof.
In other embodiments, various proteins may be added to the
dough, batter, filling composition, coating or combination of any thereof.
Examples of such proteins include, without limitation: wheat protein; wheat
protein isolate (i.e., any chemically or enzyme catalyzed wheat protein
isolate
including without limitation wheat protein isolate FP 5000, Arise 5000, and
Arise
6000, each available from Midwest Grain Products of Atchison, KS); wheat
gluten (i.e., such as PROLITE brand wheat gluten available from Archer-
Daniels-Midland Company, Decatur, IL); buttermilk solids; milk powders; egg
protein; canola protein; pea protein; wheat protein; potato protein; corn
protein;
sesame protein; sunflower protein; cottonseed protein; copra protein; palm
kernel protein; safflower protein; linseed protein; peanut protein; lupin
protein;
oat protein; soy protein; soy protein concentrates; soy protein isolates
(i.e.,
ProFam 781, ProFam 985, or Profam 891 available from Archer-Daniels-
Midland Company, Decatur, IL); edible bean proteins; wheat protein
concentrate; textured wheat protein powder (i.e., available from Midwest Grain
Products, Atchison, KS); sweetened composite protein (i.e., Beta 3000
available
from Betafoods, Natick, MA); calcium caseinate; sodium caseinate; textured
wheat protein; textured vegetable protein; whey protein concentrate; rice
protein
concentrate; zein; denatured proteins; oil seed proteins; hydrolyzed proteins;
cheese; textured proteins; fish protein; amino acids; peptides; collagen;
casein;
animal protein; single cell protein; flax protein; flax meal; and mixtures of
any
thereof-
In additional embodiments, processes used to produce the food
products of the present invention include: mixing of the various food
ingredients
and water (and steam if necessary) in a mixing vessel and/or extruder barrel
(or
preconditioner) to form a soft, moist, extensible, or non-sticky dough or
batter.
The dough or batter may be extruded through a die (and cut to a desired shape
and size), transferred to a sheeting, lamination sheeting, or rotary molding
process. The dough or batter may also be subjected to reduction or
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and size), transferred to a sheeting, lamination sheeting, or rotary molding
process. The dough or batter may also be subjected to reduction or
transformation into a desired shape and thickness for processing into a food
product. In other embodiments, the dough or batter may be cut or formed into
the desired food product shape and size through the utilization of a cutting
die,
rotary cutter or guillotine cutting system. The food product may also be
transferred to a tunnel oven, drying, microwaving, frying (including vacuum
frying), steaming, boiling process, or any combination thereof at temperatures
less than 900 F (482 C), but greater than 100 F (38 C). The food product may
be processed in any of these manners until the final food product reaches a
desired moisture percentage of less than 25%, such as from 1 % to 20%.
In other embodiments, mixture ratios of the various ingredients
used in the food products produced herein may be modified for increased or
decreased final nutritional levels as well as functional properties of the
food
product. Mixing of the various ingredients may be done by adding all
ingredients directly into a single chamber, mixing with a single or double arm
mixing device (including a ribbon blender), or by direct feed mixing in the
barrel
of an extruder and mixing or blending until thoroughly integrated. The water
percentage of the dough mixture will vary according to the ingredients,
protein
composition, type of protein, solubility of protein, fat percentage,
temperature of
surrounding environment, and method of processing, and may be determined
using routine experimentation.
In an additional embodiment, a molded food product may include
at least 30% flour and a wheat protein isolate, which may be present at 10-70%
or 10-50%. The flour may also be present at 45-70%. The molded food product
may also include 3-30% of an additional protein.
In a further embodiment, a filling composition includes 7-40%
protein isolate, 3-15% shortening, and a sweetener. The filling composition
may
also include 5-40% of a soluble fiber and, optionally, a flavoring that may be
present at 10-70%.
The formed and cut food products may also be processed by
baking, drying, frying, microwaving, steaming, boiling, or any combination
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shelf stable products such as chips, bars, snacks, crackers, wafers, flat
breads,
cookies, pasta, biscuits, or cereals, or 2%-6.5% to avoid scorching and
burning.
The final moisture content may be 3%-30% for breads, bagels, cakes, pastries,
french fries, meat analogs, food pellets, or doughnuts. Topical seasonings,
icings, coatings, oils, fats or any combination thereof may also be added to
the
food product for enhanced flavor.
The dough product or batter produced herein may be processed
with existing equipment in a commercial bakery, extrusion plant, pasta plant,
or
snack food plant, and enables high volume production of a food product that is
traditionally difficult to produce at economical costs due to the fragility
and lack
of extensibility of high-protein dough products.
In one embodiment, the food product that is produced according
to the present invention is a filling composition including a protein, a
sweetener
and an emulsifier. Examples of such proteins that may be used include, without
limitation: wheat protein; wheat protein isolate (i.e., any chemically or
enzyme
catalyzed wheat protein isolate including without limitation wheat protein
isolate
FP 5000, Arise 5000, and Arise 6000, each available from Midwest Grain
Products, or PROLITE wheat protein isolate available from Archer-Daniels-
Midland Company, Decatur, IL); wheat gluten; buttermilk solids; milk powders;
egg protein; canola protein; pea protein; wheat protein; potato protein; corn
protein; sesame protein; sunflower protein; cottonseed protein; copra protein;
palm kernel protein; safflower protein; linseed protein; peanut protein; lupin
protein; oat protein; soy protein; soy protein concentrates; soy protein
isolates
(i.e., ProFam 781, ProFam 985, or Profam 891 available from Archer-Daniels-
Midland Company, Decatur, IL); edible bean proteins; wheat protein
concentrate; textured wheat protein powder (i.e., available from MGP,
Atchison,
KS); sweetened composite protein (i.e., Beta 3000 available from Betafoods,
Natick, MA); calcium caseinate; sodium caseinate; textured wheat protein;
textured vegetable protein; whey protein concentrate; rice protein
concentrate;
zein; denatured proteins; oil seed proteins; hydrolyzed proteins; cheese;
textured proteins; fish protein; amino acids; peptides; collagen; casein;
animal
protein; single cell protein; flax protein; flax meal; and mixtures of any
thereof.
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Examples of sweeteners that may be used include, without limitation: a
sweetener solution, a sweetener syrup, a natural sweetener, an artificial
sweetener, a nutritive sweetener, a non-nutritive sweetener, and combinations
of any thereof. Examples of emulsifiers that may be used include, without
limitation: monoglycerides, diglycerides, lecithin (standard, acetylated,
hydroxylated and/or modified), sodium stearoyl lactylate (SSL) and SSL
combinations with distilled monoglycerides, ethoxylated monoglycerides,
monodiglycerides, polysorbates, polyglycerol esters, sucrose esters,
succinylated monoglycerides, acetylated monoglycerides, lactylated
monoglycerides, sorbitan esters, diacetyl tartaric acid esters of
monoglycerides,
polyglycerol polyricinoleate glycerol, and any combination thereof.
In another embodiment, a composition configured as a wafer
includes a protein and a vegetable oil, an emulsifier or a combination
thereof.
The protein may include, without limitation: wheat protein; wheat protein
isolate
(i.e., any chemically or enzyme catalyzed wheat protein isolate including
without
limitation wheat protein isolate FP 5000, Arise 5000, and Arise 6000, each
available from Midwest Grain Products, or PROLITE wheat protein isolate
available from Archer-Daniels-Midland Company, Decatur, IL); wheat gluten;
buttermilk solids; milk powders; egg protein; canola protein; pea protein;
wheat
protein; potato protein; com protein; sesame protein; sunflower protein;
cottonseed protein; copra protein; palm kernel protein; safflower protein;
linseed
protein; peanut protein; lupin protein; oat protein; soy protein; soy protein
concentrates; soy protein isolates (i.e., ProFam 781, ProFam 985, or Profam
891 available from Archer-Daniels-Midland Company, Decatur, IL); edible bean
proteins; wheat protein concentrate; textured wheat protein powder (i.e.,
available from MGP, Atchison, KS); sweetened composite protein (i.e., Beta
3000 available from Betafoods, Natick, MA); calcium caseinate; sodium
caseinate; textured wheat protein; textured vegetable protein; whey protein
concentrate; rice protein concentrate; zein; denatured proteins; oil seed
proteins; hydrolyzed proteins; cheese; textured proteins; fish protein; amino
acids; peptides; collagen; casein; animal protein; single cell protein; flax
protein;
flax meal; and mixtures of any thereof.
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acids; peptides; collagen; casein; animal protein; single cell protein; flax
protein;
flax meal; and mixtures of any thereof-
In one embodiment, the filling composition may be incorporated
into a foodstuff. Examples of such foodstuffs include, without limitations:
baked
goods (i.e., breads, doughs, muffins, snacks, cakes, brownies, cookies,
pastries, bars and wafers), prepared foods, food ingredients, and nutritional
and/or health food products, molded proteinaceous compositions (i.e., wafer,
crisp, nugget, granule, puffed rice, and a pellet), and any combination
thereof.
In another embodiment, the food product may be coated or
enrobed. The coating may include a chocolate coating (white chocolate, milk
chocolate, dark chocolate (including, without limitation, bittersweet and/or
semisweet chocolates), or any combination thereof); a compound or
confectionary coating; a yogurt or yogurt product; a peanut butter composition
or
any combination thereof. The coating may further include other ingredients
which include, without limitations; fiber (soluble and insoluble); vitamins;
minerals; nutraceuticals; proteins; and combinations thereof.
In another embodiment, a coating of the present invention may
comprise ingredients including, but not limited to, chocolate, a yogurt
product,
fiber, protein, and any combination thereof.
In yet a further embodiment, the various components (i.e., the
wafer, the creme, and the coating) of the cookie may be each manufactured at a
geographic location, and shipped or transported to a second geographic
location. For instance, the wafers may be produced at a first location for
shipment to a food manufacturer at a second location, such that the food
manufacturer is enabled to combine the various components and create the
cookie using pre-manufactured components of the cookie.
The description and claims of the present invention makes
reference to various ingredients present in a food product at various ranges.
It
will be apparent by those of ordinary skill in the art that the percentage or
range
of percentages given are exemplary and may vary depending on numerous
factors including, without limitation, the amount of water or moisture in the
product or ingredient or known errors or variations in equipment used to
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encompass each percent within the range. For instance, a range of 5-10%
includes 5%, 10% and any value in between.
The invention is further explained by use of the following
exemplary embodiments.
EXAMPLES
Example 1.
In 'one embodiment, a wafer was produced with the following
ingredients:
Ingredient Dry Weight
Percentage
69.0 parts wheat flour 68.3%
25.0 parts wheat protein isolate (e.g., PROLITE 200 24.8%
available from Archer-Daniels-Midland Company, Decatur,
IL)
4.5 parts egg white protein 4.5%
2.0 parts lecithin (e.g., YELKIN SS soy lecithin available 2%
from Archer-Daniels-Midland Company, Decatur, IL)
0.5 parts potassium bicarbonate 0.5%
The ingredients were mixed or blended with water to form a
batter. The batter was subjected to a pressure molding system, heated, and
cooked to form wafers. A cooked wafer produced with this embodiment has a
mass of about 2.5 g and a moisture content of about 2%.
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Example 2.
In another embodiment, a wafer was produced with the following
ingredients:
Ingredient Dry Weight
Percentage
75 parts of wheat flour 46.2%
75 parts of wheat protein isolate (e.g., PROLITE 200 46.2%
available from Archer-Daniels-Midland Company, Decatur,
IL)
parts of egg white protein 6.2%
2 parts lecithin (e.g., YELKIN SS soy lecithin available from 1.2%
Archer-Daniels-Midland Company, Decatur, IL)
0.5 parts potassium bicarbonate 0.3%
5 The ingredients were mixed or blended with water to form a
batter. The batter was subjected to a pressure molding system, heated, and
cooked to form wafers. A cooked wafer produced with this embodiment has
mass of about 2 g and a moisture content of about 2%.
10 Example 3.
In yet another embodiment, a wafer was produced with the
following ingredients:
Ingredient Dry Weight
Percentage
65 parts of wheat flour 63.4%
12.5 parts of wheat protein isolate (e.g., PROLITE 200 12.2%
available from Archer-Daniels-Midland Company, Decatur,
IL
12.5 parts of soy protein isolate (e.g., PROFAM 780 12.2%
available from Archer-Daniels-Midland Company, Decatur,
IL)
10 parts of egg white protein 10%
2 parts of lecithin (e.g.; YELKIN SS soy lecithin available 2%
from Archer-Daniels-Midland Company, Decatur, IL)
0.5 parts of potassium bicarbonate 0.5%
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The ingredients were mixed or blended with water to form a
batter. The batter was subjected to a pressure molding system, heated, and
cooked to form wafers. A cooked wafer produced with this embodiment has
mass of about 2 g and a moisture content of about 2%.
Example 4.
In yet another embodiment, a creme formulation was prepared
with the following ingredients:
Ingredient Dry Weight
Percentage
50 parts soy protein isolate (e.g., PROFAM 780 available from 13.3%
Archer-Daniels-Midland Company, Decatur, IL)
50 parts of a digestion resistant soluble fiber (e.g., FIBERSOL 13.3%
digestion resistant maltodextrin available from Archer-Daniels-
Midland Company, Decatur, IL. FIBERSOL is a trademark of
Matsutani Chemical Industry Co., Ltd.)
25 parts of a shortening (e.g., low trans shortening available 6.7%
from Archer-Daniels-Midland Company, Decatur, IL)
150 parts of a flavoring (e.g., natural peanut butter comprising 40%
ground peanuts)
100 parts of a sweetener (e. g., crystalline fructose) 26.7%
The ingredients were blended together to form a creme type
material. The creme may be used as a filling or placed between two wafers.
The creme may also contain a colorant to give the creme a desired color.
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Example 5.
In another embodiment, a creme formulation was prepared with
the following ingredients:
Ingredient Dry Weight
Percentage
100 parts soy protein isolate (e.g., PROFAM 780 available 26.6%
from Archer-Daniels-Midland Company, Decatur, IL)
25 parts of a shortening (e.g., low trans shortening available 6.7%
from Archer-Daniels-Midland Company, Decatur, IL)
150 parts of a flavoring (e.g., natural peanut butter 40%
comprising ground peanuts)
100 parts of a sweetener (e. g-, crystalline fructose) 26.7%
The ingredients were blended together to form a creme type
material. The creme may be used as a filling or placed between two wafers.
The creme may also contain a colorant to give the creme a desired color.
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Example 6.
In one embodiment, a creme formulation or filling composition
was prepared with the following ingredients:
Ingredient Grams Percentage
Maltitol Syrup 259.9 25.99
Sorbitol Solution 358 35.8
All purpose Shortening 80 8
Panalite MPB 45 LT 20 2
brand mono I cerides
Sweet Whey 20 2
Potassium Sorbate 1 0.1
Prolite 100 brand 40 4
Wheat Protein Isolate
Water 46.5 4.65
Natural/ Artificial 5 0.5
Raspberry Flavor
Natural/ Artificial 2.5 0.25
Yogurt Flavor
Natural Yogurt Flavor 2.5 0.25
Ace-K 0.3 0.03
Salt 0.5 0.05
Instant Gel 63.8 6.38
FIBERSOL brand 100 10
digestion resistant
maltodextrin
The ingredients were blended together to form a creme type
material or filling composition. The creme may be used as a filling
composition
for incorporation into a food stuff, placed between two wafers or used as a
coating for a foodstuff. The creme may also contain a colorant to give the
creme a desired color.
Other uses for this creme would be inclusion in cakes, cake
mixes, donuts, pastries, desserts, puddings, or any combinations thereof. This
creme could also be used as a topping or a filling for cakes, cake mixes,
donuts,
pastries, desserts, puddings, or any combinations thereof.
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Example 7_
In yet another embodiment, a wafer was prepared with the
following ingredients:
Ingredients % in Formula
Sodium BiCarbonate 0.130434783
Water 57.26086957
Egg White Powder 1.565217391
Soy protein isolate, Profam 781 5
Soy Oil 1.739130435
Lecithin 0.869565217
Wheat flour, ADM Dominator Flour 32.43478262
Wheat protein isolate, Prolite 200 1
Total 100
The above ingredients were mixed together and formed into a
batter. The batter was placed into a molded wafer plate and heated to form a
wafer.
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Example 8.
In yet another embodiment, a creme formulation or filling
composition was prepared with the following ingredients:
Ingredients % in formula
Soy protein isolate, Profam 781 23.58078603
Diacylglycerol oil, Enova Oil (made 6.986899563
from soybean oil and canola oil)
NovaLipid brand 106-050 shortening, 10.91703057
90% interesterified soybean oil with
10% hydrogenated cottonseed oil
Peanut Butter (roasted peanuts and 33.62445415
salt)
Sterols, CardioAid 3.6
Sugar 19.98078603
Lecithin 1.310043668
Total 100
The ingredients were mixed together to form a creme type
material or filling composition. The creme may be used as a filling
composition
for incorporation into a food stuff, placed between two wafers or used as a
coating for a foodstuff. The creme may also contain a colorant to give the
creme a desired color and optionally an added flavoring agent such as peanut
oil flavor.
Example 9.
In yet another embodiment, a creme formulation or filling
composition of the present invention is placed into a food stuff. The wafers
and
creme filling of the present invention are used to form a creme-filled wafer
cookie. The cookie is made by placing creme filling on a wafer and/or between
two wafers, thus, forming a core comprising the wafer and the creme filling.
The core may be coated or enrobed with a coating. The coating
may be a chocolate coating and comprise ingredients including, but not limited
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to, chocolate, fiber, protein, and any combination thereof in order to
increase the
fiber/and or protein content of the chocolate coating.
The core may be used in a variety of different food products
including, but not limited to, candy bars, breakfast bars, nutrition bars,
cookies,
and any other food composition that includes wafers.
The following ingredients were used to create a chocolate
coated peanut butter wafer.
Ingredients % in Formula
Chocolate Coating 34
Creme filling (from Example 3) 42
Wafer (from Example 2) 24
Total 100
In this embodiment, the chocolate coating included sugar,
chocolate liquor (processed with alkali), cocoa butter, milk fat, soy lecithin
and
vanillin (i.e., artificial flavor).
In this embodiment, 13 grams of the chocolate coated peanut
butter wafer had the following nutritional characteristics. about 70 calories;
about 3.5 grams of total fat (about 27%); about 1.5 grams of saturated fat
(about
11.5%); no trans fat; no cholesterol; about 20 milligrams of sodium; about 6
grams of total carbohydrates (about 46.2%); about 4 grams of sugar (about
30.8%); and about 3 grams of protein (about 23.1%).
It will be apparent by those of ordinary skill in the art that the
amount of ingredients in the wafer, the filling composition, and the coating
may
vary and may include other ingredients or trace ingredients used to preserve
freshness and/or texture of the product. These variations may also slightly
affect the nutritional characteristics of the food composition.
Example 10.
In yet a further embodiment, the various components (i.e., the
wafer, the creme, and the coating) of the cookie may be each manufactured at a
first geographic location, and shipped or transported to a second geographic
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location. For instance, the wafers may be produced at a first location for
shipment to a food manufacturer at a second location, such that the food
manufacturer is enabled to combine the various components and create the
cookie using pre-manufactured components of the cookie.
At least one of the food ingredients of a food product of the
present invention may be admixed with another food ingredient or, optionally
all
of the food ingredients of the food products, to form a blend of food
ingredients
that partially or completely make up the food product (i.e., the wafer or the
creme composition). - This blend of food ingredients may be packaged and
shipped or sent to a food manufacturer or other consumer, along with indicia
associated with the blend of food ingredients directing the food manufacturer
or
consumer of how to prepare the food product.
This embodiment saves the food manufacturer or consumer time
in that the blend of food ingredients comes pre-mixed and in a proper ratio
such
that the food manufacturer or consumer does not need to weight out and
measure the individual ingredients. Further, the food manufacturer or consumer
does not have to pay to ship a water component of the blend of final food
product since the blend may be shipped dry. Thus, the food manufacturer or
consumer may simply produce the food product in accordance with the indicia
associated therewith.
This embodiment also enables 'the production of a more
consistent food product in that a lot or shipment of one Ingredient may have
specifications that vary from time to time. Thus, the blend may be produced to
accommodate for such variations that may exist with the specifications of
different lots of the ingredient. For instance, various flours or protein
isolates
may have varying protein contents, wherein this variation may be accounted for
by adding another protein concentrate or adjusting the amount of the
ingredient
added to the blend.
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Example 11.
In yet an additional embodiment, a wafer was produced with the
following ingredients:
Ingredient Weight
Percentage
Water 59.8%
Flour (13% protein) 18.8%
Kansas Diamond Brand whole wheat flour, available from 12.7%
ADM Milling of Overland Park, Kansas
PROFAM 825 brand soy protein isolate available from 4.8%
Archer-Daniels-Midland Company, Decatur, IL
Baking soda 0.2%
Egg white powder 1.9%
Novalipid brand 106-150 interesterified soybean available 1.0%
from Archer-Daniels-Midland Company, Decatur, IL
PROLITE 100 brand wheat protein isolate available from 1.0%
Archer-Daniels-Midland Company, Decatur, IL
Total 100.00%
The ingredients were mixed or blended to form a batter. The
batter was subjected to a pressure molding system, heated, and cooked to form
wafers.
The produced wafers have the following nutritional profile, per
100 grams of the wafers, there were: 380 calories, of which 50 calories are
from
fat; '6 grams of total fat; 1 gram of saturated fat; 0 grams of trans fat; 0
milligrams of cholesterol; 57 grams of total carbohydrate; 4 grams of dietary
fiber; 1 gram of sugars; and 22 grams of protein.
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Example 12.
In yet another embodiment, a filling composition was prepared
with the following ingredients:
Ingredients % in Formula
Peanut butter (roasted peanuts and 32.96
salt)
PROFAM 825 brand soy protein 23.12
isolate available from Archer-Daniels-
Midland Company, Decatur, IL
Sugar 11'.13
NovaLipid brand 106-150 shortening, 11.35
interesterified soybean oil, available
from Archer-Daniels-Midland
Company, Decatur, IL
Canola oil 7.68
Lecithin 1.27
Peanut oil flavor 0.49
Total 100
The ingredients were mixed together to form a creme type
material or filling composition. The creme may be used as a filling
composition
for incorporation into a food stuff, placed between two wafers or used as a
coating for a foodstuff. The creme may also contain a colorant to give the
creme a desired color and optionally an added flavoring agent.
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Example 13.
In yet a further embodiment, a coating was prepared with the
following ingredients:
Ingredients % in Formula
FIBERSOL-2 brand digestion resistant 34.81
maltodextrin available from Archer-
Daniels-Midland Company, Decatur, IL
Chocolate liquor 43.34
Cocoa butter 13.07
Natural cocoa powder 7.16
Sugar 1.00
Soy lecithin 0.55
Sucralose 0.059
Vanilla 0.01
Total 100
The dry ingredients (i.e., the FIBERSOL-2 brand digestion
resistant maltodextrin, cocoa powder, sugar and sucralose) were mixed together
to form a dry mix. A portion of the cocoa butter was added to the dry mix and
refined. The remaining ingredients were added and mixed well under heating to
formed a liquid coating. In another embodiment, the sugar could be completely
removed to form a sugar-free coating composition.
Example 14.
In yet another embodiment, wafers produced from Example 11,
the filling composition of Example 12, and the coating composition of Example
13 were used to form a food stuff. The food stuff was made by placing the
filling
composition on a wafer and/or between two wafers, thus, forming a core
comprising the wafer and the filling composition. The core was coated or
enrobed with the coating composition. The food stuff included about 24.1%
wafer, about 43.9% of the filling composition, and about 32% of the coating
composition.
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The food stuff was configured as a bar such that a serving size
was two bars having a mass of about 26 grams. One serving size of the bar
was calculated to have the following nutritional profile: about 130 calories,
of
which 70 calories were from fat; 8 grams of total fat; 2.5 grams of saturated
fat;
0 grams of trans fat; 0 milligrams of cholesterol; 40 milligrams of sodium; 11
grams of total carbohydrate; 5 grams of dietary fiber; 2 grams of sugar, and 5
grams of protein.
Example 15.
In another embodiment, a coating was prepared with the
following ingredients:
Ingredients % in Formula
Maltitol 40.00
Chocolate liquor 30.00
Alkalized chocolate liquor 10.00
Cocoa butter 15.00
Natural cocoa powder 2.44
Sugar 2.00
Soy lecithin 0.55
Vanilla 0.01
Total -100
The dry ingredients (i.e., the cocoa powder and sugar) were
mixed together to form a dry mix. A portion of the cocoa butter was added to
the dry mix and refined. The remaining ingredients were added and mixed well
under heating to form a liquid coating. In this example, the sugar may be
removed to make the coating "sugar-free."
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Example 16.
In a further embodiment, a coating was prepared with the
following ingredients:
Ingredients % in Formula
FIBERSOL-2 brand digestion resistant 34.40
maltodextrin available from Archer-
Daniels-Midland Company, Decatur, IL
Chocolate liquor 41.28
Cocoa butter 14.70
Natural cocoa powder 6.85
Sugar 1.96
Soy lecithin 0.74
Acesulfame-K 0.068
Vanilla 0.01
Total -100
The dry ingredients (i.e., the FIBERSOL-2 brand digestion
resistant maltodextrin, cocoa powder, sugar and acesulfame-K) were mixed
together to form a dry mix. A portion of the cocoa butter was added to the dry
mix and refined. The remaining ingredients were added and mixed well under
heating to formed a liquid coating. In another embodiment, the sugar could be
completely removed and the acesulfame-K percentage raised to about 0.177%
to form a sugar-free coating composition.
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Example 17.
In yet a further embodiment, a coating was prepared with the
following ingredients:
Ingredients % in Formula
FIBERSOL-2 brand digestion resistant 35.17
maltodextrin available from Archer-
Daniels-Midland Company, Decatur, IL
Chocolate liquor 42.20
Cocoa butter 13.00
Natural cocoa powder 7.00
Sugar 2.00
Soy lecithin 0.55
Acesulfame-K 0.07
Vanilla 0.01
Total 100
The dry ingredients (i.e., the FIBERSOL-2 brand digestion
resistant maltodextrin, cocoa powder, sugar and sucralose) were mixed together
to form a dry mix. A portion of the cocoa butter was added to the dry mix and
refined. The remaining ingredients were added and mixed well under heating to
formed a liquid coating. In another embodiment, the sugar could be completely
removed and the acesulfame-K percentage raised to about 0.177% to form a
sugar-free coating composition.
Example 18.
In another embodiment, at least one of the food ingredients of a
food product of the present invention may be admixed with another food
ingredient or, optionally all of the food ingredients of the food products, to
form a
blend of food ingredients that partially or completely make up the food
product
(i.e., the wafer or the creme). This blend of food ingredients may be packaged
and shipped or sent to a food manufacturer or other consumer, along with
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indicia associated with the blend of food ingredients directing the food
manufacturer or consumer of how to prepare the food product.
This embodiment saves the food manufacturer or consumer time
in that the blend of food ingredients comes pre-mixed and in a proper ratio
such
that the food manufacturer or consumer does not need to weight out and
measure the individual ingredients. Further, the food manufacturer or consumer
does not have to pay to ship a water component of the blend of final food
product since the blend may be shipped dry. Thus, the food manufacturer or
consumer may simply produce the food product in accordance with the indicia
associated therewith.
This embodiment also enables the production of a more
consistent food product in that a lot or shipment of one ingredient may have
specifications that vary from time to time. Thus, the blend may be produced to
accommodate for such variations that may exist with the specifications of
different lots of the ingredient. For instance, various flours or protein
isolates
may have varying protein contents, wherein this variation may be accounted for
by adding another protein concentrate or adjusting the amount of the
ingredient
added to the blend.
The present invention has been described with reference to
certain exemplary embodiments, food ingredients, food compositions and uses
thereof. However, it will be recognized by those of ordinary skill in the art
that
various substitutions, modifications or combinations of any of the exemplary
embodiments may be made without departing from the spirit and scope of the
invention. Thus, the invention is not limited by the description of the
exemplary
embodiment, but rather by the appended claims as originally filed.
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