发明名称 |
EXPANDED PRODUCTS WITH HIGH PROTEIN CONTENT |
摘要 |
High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content. |
申请公布号 |
US2014314932(A1) |
申请公布日期 |
2014.10.23 |
申请号 |
US201414256243 |
申请日期 |
2014.04.18 |
申请人 |
MGPI PROCESSING, INC. |
发明人 |
GANJYAL Girish M.;WOO Kyungsoo;BASSI Sukh D.;MANINGAT Clodualdo C. |
分类号 |
A23L1/18;A23J3/18 |
主分类号 |
A23L1/18 |
代理机构 |
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代理人 |
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主权项 |
1. An expanded food product comprising:
a wheat protein isolate in an amount ranging from 50% to 75% by weight, the isolate being formed by dissolving wheat gluten in an aqueous solution and isolating the wheat protein components, the isolate having a protein content of at least 85% by weight; an oxidized starch in an amount ranging from 19% to 49% by weight, the starch being oxidized by converting hydroxyl groups on a starch to carbonyl and carboxyl groups; wherein the product contains no appreciable added fiber; wherein the cell structure of the product has a substantially uniform distribution of cell sizes and cell wall thicknesses; and wherein mixing of product ingredients has occurred to substantial homogeneity such that there is no appreciable transition of protein to starch. |
地址 |
Atchison KS US |