+

US20050095348A1 - High protein foodstuff - Google Patents

High protein foodstuff Download PDF

Info

Publication number
US20050095348A1
US20050095348A1 US10/998,878 US99887804A US2005095348A1 US 20050095348 A1 US20050095348 A1 US 20050095348A1 US 99887804 A US99887804 A US 99887804A US 2005095348 A1 US2005095348 A1 US 2005095348A1
Authority
US
United States
Prior art keywords
weight
preparing
high protein
protein
foodstuff
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US10/998,878
Inventor
David McCabe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PROTEIN BAR TECHNOLOGIES LLC
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=27788123&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=US20050095348(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Priority to US10/998,878 priority Critical patent/US20050095348A1/en
Publication of US20050095348A1 publication Critical patent/US20050095348A1/en
Assigned to PROTEIN BAR TECHNOLOGIES LLC reassignment PROTEIN BAR TECHNOLOGIES LLC ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: MCCABE, DAVID J.
Priority to US11/403,337 priority patent/US20060182872A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a high protein foodstuff that is multi-layered and methods for preparing the same.
  • a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating.
  • the present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.
  • the high protein foodstuff of the present invention is novel because it has at least two layers and a high protein content without all of the unwanted fat and carbohydrates typically associated in “sports bars” and “athletic bars”. Further the composition of the high protein foodstuff offers a variety of tastes and textures.
  • the high protein foodstuff comprises protein in at least two layers and may additionally comprise (a) carbohydrates, (b) fat, (c) sweetener, and (d) flavoring agent.
  • the high protein foodstuff should have more than about 25% by weight of protein. More preferable protein percentages may be between about 25% to about 100% by weight; about 25% to about 90% by weight; about 25% to about 85% by weight; about 25% to about 80% by weight; about 25% to about 75% by weight; about 25% to about 70% by weight; about 25% to about 65% by weight; about 25% to about 60% by weight; about 25% to about 55% by weight; about 25% to about 50% by weight; about 25% to about 45% by weight; about 25% to about 40% by weight; about 25% to about 35% by weight; about 25% to about 30% by weight; about 25% to about 29% by weight; about 30% to about 35% by weight; about 30% to about 40% by weight; about 30% to about 45% by weight; about 30% to about 50% by weight; about 30% to about 55% by weight; about 30% to about 60% by weight; about 30% to about 65% by weight; about 30% to about 70% by weight; about 30% to about 75% by weight; about 30% to about 80% by weight; about 30% to about 85% by weight; about 30% to about 90%
  • the high protein foodstuff should have less than about 60% by weight of carbohydrates, polyols, and glycerine in combination. More preferable carbohydrate, polyols, and glycerine in combination percentages may be between about 10% to about 60% by weight; about 10% to about 55% by weight; about 10% to about 50% by weight; about 10% to about 45% by weight; about 10% to about 40% by weight; about 10% to about 35% by weight; about 10% to about 30% by weight; about 10% to about 25% by weight; about 10% to about 20% by weight; about 10% to about 15% by weight; about 20% to about 60% by weight; about 20% to about 55% by weight; about 20% to about 50% by weight; about 20% to about 45% by weight; about 20% to about 40% by weight; about 20% to about 30% by weight; about 20% to about 25% by weight; about 30% to about 55% by weight; about 30% to about 50% by weight; about 30% to about 45% by weight; about 30% to about 40% by weight; about 30% to about 35% by weight; about 60% by weight; about 55% by weight; about 50% by
  • the high protein foodstuff should have less than 18% by weight of fat. More preferable fat percentages may be between about 1% to about 18% by weight; about 1% to about 15% by weight; about 1% to about 10% by weight; about 1% to about 5% by weight; about 5% to about 18% by weight; about 5% to about 15% by weight; about 5% to about 10% by weight; about 10% to about 18% by weight; about 10% to about 15% by weight; about 12% to about 15% by weight; about 13% to about 15% by weight; about 18% by weight; about 16% by weight; about 14% by weight; about 12% by weight; about 10% by weight; about 8% by weight; about 6% by weight; about 4% by weight; about 2% by weight; about 0% by weight.
  • the high protein foodstuff should further comprise a non-polyol sweetener having less than 20% by weight of the foodstuff. More preferable non-polyol sweetener percentages may be between about 1% to about 20% by weight; about 0% to about 15% by weight; about 0% to about 10% by weight; about 0% to about 5% by weight; about 3% to about 20% by weight; about 3% to about 15% by weight; about 3% to about 10% by weight; about 3% to about 5% by weight; about 5% to about 20% by weight; about 5% to about 15% by weight; about 5% to about 10% by weight; about 5% to about 7% by weight; about 0% to about 4% by weight; about 0% to about 3% by weight; about 0% to about 2% by weight; about 0% to about 1% by weight; about 0.5% to about 4% by weight; about 0.5% to about 3% by weight; about 0.5% to about 2% by weight; about 0.5% to about 1% by weight; about 1% to about 4% by weight; about 0.5% to
  • the high protein foodstuff may further comprise a coating.
  • the coating may also contain a high ratio of protein.
  • the coating comprises three principal nutritive elements: (a) protein, (b) fat, and (c) polyol.
  • Polyols also known as sugar alcohols
  • polyols are employed in place of simple sugars and other true carbohydrates because the polyols are slowly metabolized and do not cause a sharp rise in blood glucose following their ingestion.
  • an emulsifier such as lecithin.
  • a sweetener is added to improve the appeal of the product and a natural or artificial flavoring agent may be added for the same purpose.
  • the amounts of these two ingredients are varied according to taste.
  • the principal flavor is derived in one preferred embodiment from cocoa and in the other from yogurt, but additional flavors, such as fruit flavors (e.g. strawberry, banana, cherry, plum, raspberry, lemon, orange, lime, pineapple, blueberry, etc.), peanut butter, coffee flavor, hazelnut paste, cremes, granola, coconut, and almonds and the like may also be used.
  • fruit flavors e.g. strawberry, banana, cherry, plum, raspberry, lemon, orange, lime, pineapple, blueberry, etc.
  • peanut butter coffee flavor, hazelnut paste, cremes, granola, coconut, and almonds and the like
  • a white pigment such as titanium dioxide.
  • Minor amounts of fillers, extenders, dietary fiber, vitamins, minerals and the like may be added, as known in the art, without altering the fundamental nature of the invention.
  • the high protein foodstuff further comprises a coating wherein the coating comprises:
  • Suitable sources of proteins in the present invention may include proteins derived from milk, whey protein, hydrolyzed beef protein, casein and salts thereof.
  • Other preferred proteins may include peanut protein, wheat protein, egg protein, leptin, and vegetable proteins such as soy protein.
  • the hydrolyzed beef protein may be bovine bone gelatin.
  • Preferable carbohydrates for fast energy in the present invention may include glucose, fructose, galactose, sucrose, lactose, and maltose.
  • Other carbohydrates may include starches, glycogen, fibers, cellulose, beta glucan, pectin, and guar gum.
  • Fats provide long term energy.
  • Fats useful in the present invention include cocoa butter, milk fat, vegetable oil, hydrogenated vegetable oils such as hydrogenated palm oil, hydrogenated shea oil, hydrogenated cottonseed oil, hydrogenated coconut oil, hydrogenated corn oil, hydrogenated soybean oil, and hydrogenated peanut oil; caprocaprylbehenin; monounsaturated fats such as olive oil and canola oil, sunflower and safflower oils; fish and marine fats.
  • Fats containing linoleic and linoleic esters have nutritionally desirable features.
  • Polyols are sugar alcohols.
  • the polyols of the present invention may include hydrogenated isomaltulose, maltitol, sorbitol, lactitol, erythritol, mannitol and xylitol.
  • Glycerine might, under certain definitions, be included among the polyols, but for the purpose of the present invention, we classify it separately.
  • the sweeteners may be added to improve or alter the taste of the high protein foodstuff
  • the sweeteners of the present invention are preferably, non-nutritive sweeteners, and may include sucralose, aspartame, saccharin, and acesulfame potassium.
  • Other sweeteners may include neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, alitame, and stevioside.
  • the flavoring agent may be preferably cocoa or yogurt, which may be in combination with vanillin or vanilla extract.
  • Other preferred flavoring agents may include hazelnut paste, almonds, granola, coconut, strawberry, banana, cherry, plum, raspberry, lemon, orange, lime, pineapple, blueberry and other fruit flavors, coffee, or cremes and jellies.
  • the high protein foodstuff of the invention may further comprise a coating that is primarily intended to be employed as a chocolate or yogurt coating on the present invention, and it possesses the necessary characteristics for such a use.
  • the coating is not restricted to such uses. For example, it could be used in place of a traditional confectioner's coating in formulating the bulk of a high protein bar along the lines outlined in U.S. Pat. No. 4,859,475, which is incorporated herein by reference, and could even be used alone as a chocolate-like confection.
  • the second comprises:
  • the coating is susceptible to embodiment in many different forms, preferred embodiments of the coating are shown. It should be understood, however, that the present disclosure is to be considered as an exemplification of the principles of the coating and is not intended to limit the coatings to the embodiments illustrated.
  • a heated kettle In a heated kettle are combined 30 kg of maltitol, 125 g of sucralose and 225 g of vanilla extract. The mixture is heated to 38-44° C. and 450 g of soy lecithin is added. In a second heated kettle 32 kg of hydrogenated palm kernel oil is brought to 38-44° C. When completely liquified, it is added to the contents of the first kettle with stirring. To this mixture are added 35 kg of milk protein isolate and 5 kg of cocoa. The resulting mixture is mixed at 38-44° C. for 20 to 30 minutes until uniform and smooth. The mixture may be cooled and stored as is in large blocks or applied to the substrate bar at 38-44° C. to produce a coated bar as the final product.
  • a heated kettle In a heated kettle are combined 30 kg of maltitol and 125 g of sucralose. The mixture is heated to 38-44° C. and 450 g of soy lecithin is added. In a second heated kettle 32 kg of hydrogenated palm kernel oil is brought to 38-44° C. When completely liquified, it is added to the contents of the first kettle with stirring. To this mixture are added 35 kg of milk protein isolate, 5 kg of dried yogurt and 225 g of titanium dioxide The resulting mixture is mixed at 38-44° C. for 20 to 30 minutes until uniform and smooth. The mixture may be cooled and stored as is in large blocks or applied to the substrate bar at 38-44° C. to produce a coated bar as the final product.
  • the high protein foodstuff of the present invention may be made by (a) providing a first layer of foodstuff comprising at least 25% protein; (b) providing a second layer of foodstuff; (c) layering said first and second layers of foodstuff together; wherein the high protein foodstuff comprises: (a) more than about 25% by weight of protein; (b) less than about 60% by weight of carbohydrates, polyols, and glycerine in combination; (c) less than about 18% by weight of fat; (d) less than 20% by weight of a non-polyol sweetener; and (e) wherein said foodstuff comprises at least two layers, at least one of said layers comprising at least about 25% protein.
  • the method of preparing a high protein foodstuff further comprises (a) extruding the layers in at least two sheets; (b) superimposing one layer upon another layer; (c) running the superimposed layers through one or more cutters to an exact bar width; (d) running the superimposed layers through a guillotine; (e) cutting the multi-layered high protein foodstuff to a specified length; (f) cutting the multi-layered high protein foodstuff to a specified weight; and (h) coating the multi-layered high protein foodstuff in an enrober to a specific finished weight.
  • the method of preparing a high protein foodstuff further comprises (a) extruding at least two layers as strips; (b) guillotining the strips to a specified weight; and (c) coating the bars to a specific weight.
  • the high protein foodstuff comprises at least two layers wherein at least one of the layers comprises at least 25% of protein.
  • the following are preferred embodiments of the high protein foodstuff. It should be understood that the present disclosure is not intended to limit the high protein foodstuff to the embodiments illustrated.
  • the high protein foodstuff may have any number of layers with a wide variety of flavors.
  • a preferred embodiment of the present invention with a high protein coating may have about a 56 gram base that comprises:
  • the chocolate flavored layer is prepared by mixing specified amounts of glycerine, water, maltitol, and potassium sorbate to consistency.
  • the protein blend (bovine beef gelatin, calcium caseinate protein, whey protein isolate, and soy protein isolate) is then added to the mixture and mixed to consistency.
  • the flavoring agent (cocoa), sucralose (or other sweetener), and vitamin blend are added to the mixture and mixed to consistency. The mixture is then allowed to sit to set up for trimming.
  • the peanut butter flavored layer is prepared by mixing specified amounts of glycerine, H2O, maltitol, and potassium sorbate to consistency.
  • the protein blend hydrolyzed protein beef bovine bone gelatin, calcium caseinate protein, whey protein isolate, and soy protein isolate
  • the flavoring agent peanut flavor
  • sucralose or other sweetener
  • vitamin blend are added to the mixture and mixed to consistency. The mixture is then allowed to sit to set up for trimming.
  • the peanut butter flavored mass and chocolate flavored mass are then placed into, for example, a dual head extruder.
  • the layers can then be extruded in lengths or sheets and then cut to size.
  • the chocolate flavored layer and peanut butter flavored layer are extruded and superimposed upon one another.
  • the superimposed layers are run through one or more cutters to an exact bar width and then run through a guillotine.
  • the multi-layered high protein foodstuff are cut to a specified length and then cut to a specified weight.
  • the multi-layered high protein foodstuff is coated in an enrober to a specific finished weight.
  • the extruded chocolate flavored layer and peanut butter flavored layer are guillotined to a specified weight and then coated to a specific weight.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.

Description

    FIELD OF THE INVENTION
  • The invention relates to a high protein foodstuff that is multi-layered and methods for preparing the same.
    • BACKGROUND OF THE INVENTION
  • In recent years there has been an interest in the use of dietary supplements for improved nutrition. Among the popular supplements are so-called “athletic bars” and “sports bars”, which provide in some cases “quick energy” and, in other cases, the promise of increased muscle mass, improved overall strength, increased muscle definition, fat reduction, improved stamina and reduced recovery time from muscle fatigue. The quick energy bars tend to rely primarily on carbohydrates; the muscle building bars tend to emphasize protein and amino acid content. Both types usually contain vitamins, minerals and essential nutrients as well. High protein and high amino acid bars have been commercially successful among persons who are highly committed to intense training regimens, but their general appeal is somewhat limited by the texture and taste of a one-layered bar.
  • There has also been a surge in the popularity of so called high protein-low carbohydrate bars which utilize glycerine in lieu of carbohydrates and sugars. These bars contain about 43% by weight of protein; about 6% by weight of fat; about 17% by weight of carbohydrates, and about 17% by weight of glycerine. One problem with this type of bar is that it is difficult to manufacture. Because the protein level is high, it is common for such bars to have a short shelf life due to molding problems. For example, the moisture within the bar may not be properly absorbed, resulting in condensation outside of the bar which leads to mold formation. Also, because the amount of protein is high, it is difficult to have such a bar bind together. Accordingly, such bars have not been manufactured with multiple layers, each layer having a different flavor. For this reason, there would be an advantage to a high protein foodstuff with at least two layers and optionally a coating which could provide a similar high concentration of protein wherein the high protein foodstuff offers a variety of tastes and textures. In order not to alter or dilute the ratio of protein to other nutritional components in the core bar, the coating should also contain a high ratio of protein. Thus there is a need for a multi-layered high protein foodstuff optionally with a high protein coating.
    • SUMMARY OF THE INVENTION
  • This need is satisfied, the limitations of the prior art overcome, and other benefits realized in accordance with the principles of the present invention, which relates to a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.
    • DETAILED DESCRIPTION
  • The high protein foodstuff of the present invention is novel because it has at least two layers and a high protein content without all of the unwanted fat and carbohydrates typically associated in “sports bars” and “athletic bars”. Further the composition of the high protein foodstuff offers a variety of tastes and textures. The high protein foodstuff comprises protein in at least two layers and may additionally comprise (a) carbohydrates, (b) fat, (c) sweetener, and (d) flavoring agent.
  • A preferred embodiment of the present invention is a high protein foodstuff that comprises:
      • (a) more than about 25% by weight of protein;
      • (b) less than about 60% by weight of carbohydrates, glycerine, and polyols in combination;
      • (c) less than about 18% by weight of fat;
      • (d) less than 20% by weight of non-polyol sweetener;
      • (e) at least one flavoring agent; and
      • (f) wherein the foodstuff comprises at least two layers, at least one of the layers comprising at least about 25% protein.
  • The high protein foodstuff should have more than about 25% by weight of protein. More preferable protein percentages may be between about 25% to about 100% by weight; about 25% to about 90% by weight; about 25% to about 85% by weight; about 25% to about 80% by weight; about 25% to about 75% by weight; about 25% to about 70% by weight; about 25% to about 65% by weight; about 25% to about 60% by weight; about 25% to about 55% by weight; about 25% to about 50% by weight; about 25% to about 45% by weight; about 25% to about 40% by weight; about 25% to about 35% by weight; about 25% to about 30% by weight; about 25% to about 29% by weight; about 30% to about 35% by weight; about 30% to about 40% by weight; about 30% to about 45% by weight; about 30% to about 50% by weight; about 30% to about 55% by weight; about 30% to about 60% by weight; about 30% to about 65% by weight; about 30% to about 70% by weight; about 30% to about 75% by weight; about 30% to about 80% by weight; about 30% to about 85% by weight; about 30% to about 90% by weight; about 30% to about 95% by weight; about 30% to about 99% by weight; about 30% by weight; about 35% by weight; about 40% by weight; about 45% by weight; about 50% by weight; about 55% by weight; about 60% by weight; about 65% by weight; about 70% by weight; about 75% by weight; about 80% by weight; about 85% by weight; about 90% by weight; about 95% by weight.
  • The high protein foodstuff should have less than about 60% by weight of carbohydrates, polyols, and glycerine in combination. More preferable carbohydrate, polyols, and glycerine in combination percentages may be between about 10% to about 60% by weight; about 10% to about 55% by weight; about 10% to about 50% by weight; about 10% to about 45% by weight; about 10% to about 40% by weight; about 10% to about 35% by weight; about 10% to about 30% by weight; about 10% to about 25% by weight; about 10% to about 20% by weight; about 10% to about 15% by weight; about 20% to about 60% by weight; about 20% to about 55% by weight; about 20% to about 50% by weight; about 20% to about 45% by weight; about 20% to about 40% by weight; about 20% to about 30% by weight; about 20% to about 25% by weight; about 30% to about 55% by weight; about 30% to about 50% by weight; about 30% to about 45% by weight; about 30% to about 40% by weight; about 30% to about 35% by weight; about 60% by weight; about 55% by weight; about 50% by weight; about 45% by weight; about 40% by weight; about 35% by weight; about 30% by weight; about 25% by weight; about 20% by weight; about 15% by weight; about 10% by weight; about 5% by weight; about 1% by weight.
  • The high protein foodstuff should have less than 18% by weight of fat. More preferable fat percentages may be between about 1% to about 18% by weight; about 1% to about 15% by weight; about 1% to about 10% by weight; about 1% to about 5% by weight; about 5% to about 18% by weight; about 5% to about 15% by weight; about 5% to about 10% by weight; about 10% to about 18% by weight; about 10% to about 15% by weight; about 12% to about 15% by weight; about 13% to about 15% by weight; about 18% by weight; about 16% by weight; about 14% by weight; about 12% by weight; about 10% by weight; about 8% by weight; about 6% by weight; about 4% by weight; about 2% by weight; about 0% by weight.
  • The high protein foodstuff should further comprise a non-polyol sweetener having less than 20% by weight of the foodstuff. More preferable non-polyol sweetener percentages may be between about 1% to about 20% by weight; about 0% to about 15% by weight; about 0% to about 10% by weight; about 0% to about 5% by weight; about 3% to about 20% by weight; about 3% to about 15% by weight; about 3% to about 10% by weight; about 3% to about 5% by weight; about 5% to about 20% by weight; about 5% to about 15% by weight; about 5% to about 10% by weight; about 5% to about 7% by weight; about 0% to about 4% by weight; about 0% to about 3% by weight; about 0% to about 2% by weight; about 0% to about 1% by weight; about 0.5% to about 4% by weight; about 0.5% to about 3% by weight; about 0.5% to about 2% by weight; about 0.5% to about 1% by weight; about 1% to about 4% by weight; about 1% to about 3% by weight; about 1% to about 2% by weight; about 1% to about 1.5% by weight; about 0%; about 1%; about 2%; about 3%; about 4%; about 5%.
  • In a second preferred embodiment the high protein foodstuff may further comprise a coating. In order not to alter or dilute the ratio of protein to other nutritional components in the core bar, the coating may also contain a high ratio of protein. Generally, the coating comprises three principal nutritive elements: (a) protein, (b) fat, and (c) polyol. Polyols (also known as sugar alcohols) are employed in place of simple sugars and other true carbohydrates because the polyols are slowly metabolized and do not cause a sharp rise in blood glucose following their ingestion. In order to stabilize the emulsion of the three principal ingredients it is useful to employ an emulsifier such as lecithin. A sweetener is added to improve the appeal of the product and a natural or artificial flavoring agent may be added for the same purpose. The amounts of these two ingredients are varied according to taste. The principal flavor is derived in one preferred embodiment from cocoa and in the other from yogurt, but additional flavors, such as fruit flavors (e.g. strawberry, banana, cherry, plum, raspberry, lemon, orange, lime, pineapple, blueberry, etc.), peanut butter, coffee flavor, hazelnut paste, cremes, granola, coconut, and almonds and the like may also be used. In the case of the formulation with yogurt powder, it may be advantageous for esthetic reasons to add a white pigment, such as titanium dioxide. Minor amounts of fillers, extenders, dietary fiber, vitamins, minerals and the like may be added, as known in the art, without altering the fundamental nature of the invention.
  • In a preferred embodiment the high protein foodstuff further comprises a coating wherein the coating comprises:
      • (a) from 200 to 500 parts by weight of protein;
      • (b) from 250 to 400 parts by weight of vegetable oil;
      • (c) from 250 to 350 parts by weight of polyol;
      • (d) from 3 to 6 parts by weight of an emulsifier;
      • (e) a sweetener; and
      • (f) a flavoring agent.
  • In two particularly preferred embodiments, the high protein foodstuff further comprises a coating wherein the coating comprises:
      • (a) from 300 to 400 parts by weight of protein;
      • (b) from 280 to 350 parts by weight of vegetable oil;
      • (c) from 250 to 350 parts by weight of polyol;
      • (d) from 3 to 6 parts by weight of an emulsifier;
      • (e) from ½ to 5 parts by weight of a sweetener; and
      • (f) from 30 to 70 parts by weight of cocoa or yogurt powder. The cocoa and yogurt foodstuffs may additionally contain ½ to 5 parts by weight of a natural or artificial flavoring agent, such as vanillin, and, in the case of the formulation with yogurt powder, ½ to 5 parts by weight of a white pigment, such as titanium dioxide.
  • Suitable sources of proteins in the present invention may include proteins derived from milk, whey protein, hydrolyzed beef protein, casein and salts thereof. Other preferred proteins may include peanut protein, wheat protein, egg protein, leptin, and vegetable proteins such as soy protein. The hydrolyzed beef protein may be bovine bone gelatin.
  • Preferable carbohydrates, for fast energy in the present invention may include glucose, fructose, galactose, sucrose, lactose, and maltose. Other carbohydrates may include starches, glycogen, fibers, cellulose, beta glucan, pectin, and guar gum.
  • Fats provide long term energy. Fats useful in the present invention include cocoa butter, milk fat, vegetable oil, hydrogenated vegetable oils such as hydrogenated palm oil, hydrogenated shea oil, hydrogenated cottonseed oil, hydrogenated coconut oil, hydrogenated corn oil, hydrogenated soybean oil, and hydrogenated peanut oil; caprocaprylbehenin; monounsaturated fats such as olive oil and canola oil, sunflower and safflower oils; fish and marine fats. Fats containing linoleic and linoleic esters have nutritionally desirable features.
  • Polyols are sugar alcohols. The polyols of the present invention may include hydrogenated isomaltulose, maltitol, sorbitol, lactitol, erythritol, mannitol and xylitol. Glycerine might, under certain definitions, be included among the polyols, but for the purpose of the present invention, we classify it separately.
  • The sweeteners may be added to improve or alter the taste of the high protein foodstuff The sweeteners of the present invention are preferably, non-nutritive sweeteners, and may include sucralose, aspartame, saccharin, and acesulfame potassium. Other sweeteners may include neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, alitame, and stevioside.
  • The flavoring agent may be preferably cocoa or yogurt, which may be in combination with vanillin or vanilla extract. Other preferred flavoring agents may include hazelnut paste, almonds, granola, coconut, strawberry, banana, cherry, plum, raspberry, lemon, orange, lime, pineapple, blueberry and other fruit flavors, coffee, or cremes and jellies.
  • The high protein foodstuff of the invention may further comprise a coating that is primarily intended to be employed as a chocolate or yogurt coating on the present invention, and it possesses the necessary characteristics for such a use. However, the coating is not restricted to such uses. For example, it could be used in place of a traditional confectioner's coating in formulating the bulk of a high protein bar along the lines outlined in U.S. Pat. No. 4,859,475, which is incorporated herein by reference, and could even be used alone as a chocolate-like confection.
  • The two preferred embodiments of the coating of the present invention comprise:
      • (a) from 30 to 40 weight % of milk protein isolate;
      • (b) from 28 to 35 weight % of partially hydrogenated palm oil;
      • (c) from 25 to 35 weight % of maltitol;
      • (d) from 0.3 to 0.6 weight % of lecithin;
      • (e) from 0.05 to 0.2 weight % of sucralose;
      • (f) from 3.5 to 6.5 weight % of cocoa, processed with alkali; and
      • (g) from 0.05 to 0.4 weight % of vanilla.
  • The second comprises:
      • (a) from 30 to 40 weight % of milk protein isolate;
      • (b) from 28 to 35 weight % of partially hydrogenated palm oil;
      • (c) from 25 to 35 weight % of maltitol;
      • (d) from 0.3 to 0.6 weight % of lecithin;
      • (e) from 0.05 to 0.2 weight % of sucralose;
      • (f) from 3.5 to 6.5 weight % of nonfat yogurt powder; and
      • (g) from 0.05 to 0.4 weight % of titanium dioxide.
  • Although the coating is susceptible to embodiment in many different forms, preferred embodiments of the coating are shown. It should be understood, however, that the present disclosure is to be considered as an exemplification of the principles of the coating and is not intended to limit the coatings to the embodiments illustrated.
    • EXAMPLE 1 Chocolate Coating
  • In a heated kettle are combined 30 kg of maltitol, 125 g of sucralose and 225 g of vanilla extract. The mixture is heated to 38-44° C. and 450 g of soy lecithin is added. In a second heated kettle 32 kg of hydrogenated palm kernel oil is brought to 38-44° C. When completely liquified, it is added to the contents of the first kettle with stirring. To this mixture are added 35 kg of milk protein isolate and 5 kg of cocoa. The resulting mixture is mixed at 38-44° C. for 20 to 30 minutes until uniform and smooth. The mixture may be cooled and stored as is in large blocks or applied to the substrate bar at 38-44° C. to produce a coated bar as the final product.
    • EXAMPLE 2 Yogurt Coating
  • In a heated kettle are combined 30 kg of maltitol and 125 g of sucralose. The mixture is heated to 38-44° C. and 450 g of soy lecithin is added. In a second heated kettle 32 kg of hydrogenated palm kernel oil is brought to 38-44° C. When completely liquified, it is added to the contents of the first kettle with stirring. To this mixture are added 35 kg of milk protein isolate, 5 kg of dried yogurt and 225 g of titanium dioxide The resulting mixture is mixed at 38-44° C. for 20 to 30 minutes until uniform and smooth. The mixture may be cooled and stored as is in large blocks or applied to the substrate bar at 38-44° C. to produce a coated bar as the final product.
  • The high protein foodstuff of the present invention may be made by (a) providing a first layer of foodstuff comprising at least 25% protein; (b) providing a second layer of foodstuff; (c) layering said first and second layers of foodstuff together; wherein the high protein foodstuff comprises: (a) more than about 25% by weight of protein; (b) less than about 60% by weight of carbohydrates, polyols, and glycerine in combination; (c) less than about 18% by weight of fat; (d) less than 20% by weight of a non-polyol sweetener; and (e) wherein said foodstuff comprises at least two layers, at least one of said layers comprising at least about 25% protein. In one particularly preferred embodiment, the method of preparing a high protein foodstuff further comprises (a) extruding the layers in at least two sheets; (b) superimposing one layer upon another layer; (c) running the superimposed layers through one or more cutters to an exact bar width; (d) running the superimposed layers through a guillotine; (e) cutting the multi-layered high protein foodstuff to a specified length; (f) cutting the multi-layered high protein foodstuff to a specified weight; and (h) coating the multi-layered high protein foodstuff in an enrober to a specific finished weight. In an alternative preferred embodiment, the method of preparing a high protein foodstuff further comprises (a) extruding at least two layers as strips; (b) guillotining the strips to a specified weight; and (c) coating the bars to a specific weight.
  • The high protein foodstuff comprises at least two layers wherein at least one of the layers comprises at least 25% of protein. The following are preferred embodiments of the high protein foodstuff. It should be understood that the present disclosure is not intended to limit the high protein foodstuff to the embodiments illustrated. The high protein foodstuff may have any number of layers with a wide variety of flavors.
    • EXAMPLE 1
  • A preferred embodiment of the present invention with a high protein coating may have about a 56 gram base that comprises:
      • (a) about 10 grams of hydrolyzed beef protein;
      • (b) about 7 grams of calcium caseinate protein;
      • (c) about 3.6 grams of whey protein isolate;
      • (d) about 2 grams of soy protein isolate;
      • (e) about 11.5 grams of glycerine;
      • (f) about 2.5 grams of water;
      • (g) about 0.03 grams of sucralose;
      • (h) about 0.09 grams of a vitamin blend;
      • (i) about 2.5 grams of maltitol;
      • (j) about 4-6 grams of specific bar flavor;
      • (k) about 6 grams coating (about 30% fat, about 40% carbohydrates, about 20% protein); and
      • (1) about 0.002 potassium sorbate.
    EXAMPLE 2 Chocolate and Peanut Butter Two Layered High Protein Foodstuff
  • To prepare a chocolate and peanut butter multi-layered high protein foodstuff, the chocolate flavored layer is prepared by mixing specified amounts of glycerine, water, maltitol, and potassium sorbate to consistency. The protein blend (bovine beef gelatin, calcium caseinate protein, whey protein isolate, and soy protein isolate) is then added to the mixture and mixed to consistency. The flavoring agent (cocoa), sucralose (or other sweetener), and vitamin blend are added to the mixture and mixed to consistency. The mixture is then allowed to sit to set up for trimming.
  • The peanut butter flavored layer is prepared by mixing specified amounts of glycerine, H2O, maltitol, and potassium sorbate to consistency. The protein blend (hydrolyzed protein beef bovine bone gelatin, calcium caseinate protein, whey protein isolate, and soy protein isolate) is then added to the mixture and mixed to consistency. The flavoring agent (peanut flavor), sucralose (or other sweetener), and vitamin blend are added to the mixture and mixed to consistency. The mixture is then allowed to sit to set up for trimming.
  • The peanut butter flavored mass and chocolate flavored mass are then placed into, for example, a dual head extruder. The layers can then be extruded in lengths or sheets and then cut to size.
  • The chocolate flavored layer and peanut butter flavored layer are extruded and superimposed upon one another. The superimposed layers are run through one or more cutters to an exact bar width and then run through a guillotine. The multi-layered high protein foodstuff are cut to a specified length and then cut to a specified weight. Optionally the multi-layered high protein foodstuff is coated in an enrober to a specific finished weight.
  • Alternatively, the extruded chocolate flavored layer and peanut butter flavored layer are guillotined to a specified weight and then coated to a specific weight.

Claims (41)

1-36. (canceled)
37. A method of preparing a high protein foodstuff comprising:
(a) providing a first layer of foodstuff comprising at least 25% protein;
(b) providing a second layer of foodstuff;
(c) layering said first and second layers of foodstuff together;
wherein the high protein foodstuff comprises:
(i) more than about 25% by weight of protein;
(ii) less than about 60% by weight of carbohydrates, polyols, and glycerin in combination;
(iii) less than about 18% by weight of fat;
(iv) less than 20% by weight of a non-polyol sweetener; and
(v) wherein said foodstuff comprises at least two layers, at least one of said layers comprising at least about 25% protein.
38. A method of preparing a high protein foodstuff according to claim 37 wherein at least one layer is prepared by:
(a) mixing specified amounts of glycerine, H2O, maltitol, and potassium sorbate to consistency to create a mixture;
(b) adding a protein blend to the mixture and mixing to consistency;
(c) adding a flavoring agent, sweetener, and vitamin blend to the mixture and mixing to consistency;
(d) allowing the mixture to sit;
(e) setting up the mixture for trimming; and
(f) extruding the layer.
39. A method of preparing a high protein foodstuff according to claim 37 comprising:
(a) extruding the layers in at least two sheets;
(b) superimposing one layer upon another layer;
(c) running the superimposed layers through one or more cutters to an exact bar width;
(d) running the superimposed layers through a guillotine;
(e) cutting the multi-layered high protein foodstuff to a specified length;
(f) cutting the multi-layered high protein foodstuff to a specified weight; and
(g) coating the multi-layered high protein foodstuff in an enrober to a specific finished weight.
40. A method of preparing a high protein foodstuff according to claim 37 comprising:
(a) extruding at least two layers as strips;
(b) guillotining the strips to a specified weight; and
(c) coating the bars to a specific weight.
41. A method of preparing a high protein foodstuff of claim 37 wherein said high protein foodstuff is further comprising of at least one flavoring agent.
42. A method of preparing a high protein foodstuff of claim 37 wherein said protein is between about 25% to about 50% by weight.
43. A method of preparing a high protein foodstuff of claim 37 wherein said protein is between about 25% to about 35% by weight.
44. A method of preparing a high protein foodstuff of claim 37 wherein said protein is about 30% by weight.
45. A method of preparing a high protein foodstuff of claim 37 wherein said carbohydrates, polyols, and glycerine in combination are between about 15% to about 55% by weight.
46. A method of preparing a high protein foodstuff of claim 37 wherein said carbohydrates, polyols, and glycerine in combination are between about 20% to about 45% by weight.
47. A method of preparing a high protein foodstuff of claim 37 wherein said carbohydrates, polyols, and glycerine in combination are about 45% by weight.
48. A method of preparing a high protein foodstuff of claim 37 wherein said fat is between about 1% to about 15% by weight.
49. A method of preparing a high protein foodstuff of claim 37 wherein said fat is between about 5% to about 10% by weight.
50. A method of preparing a high protein foodstuff of claim 37 wherein said fat is about 14% by weight.
51. A method of preparing a high protein foodstuff of claim 37 wherein said non-polyol sweetener is between about 0% to about 20% by weight.
52. A method of preparing a high protein foodstuff of claim 37 wherein said non-polyol sweetener is between about 0% to about 4% by weight.
53. A method of preparing a high protein foodstuff of claim 37 wherein said non-polyol sweetener is between about 1% to about 2% by weight.
54. A method of preparing a high protein foodstuff according to claim 37 wherein the non-polyol sweetener is chosen from saccharin, aspartame, acesulfame-potassium, sucralose, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, alitame, and stevioside.
55. A method of preparing a high protein foodstuff according to claim 37 wherein the protein is chosen from whey protein, peanut protein, soy protein, wheat protein, milk protein, leptin, egg protein, casein and salts thereof, and hydrolyzed beef protein.
56. A method of preparing a high protein foodstuff according to claim 37 wherein the carbohydrates, polyols, and glycerin in combination are chosen from glucose, fructose, galactose, sucrose, lactose, maltose, starches, glycogen, fibers, cellulose, beta glucan, pectin, and guar gum.
57. A method of preparing a high protein foodstuff according to claim 37 wherein the fat is chosen from cocoa butter, milk fat, hydrogenated vegetable oil, caprocaprylbehenin, olive oil, canola oil, sunflower oil, safflower oil, fish and marine fats.
58. A method of preparing a high protein foodstuff according to claim 41 wherein the flavoring agent is chosen from hazelnut paste, coconut, granola, almonds, vanillin or vanilla extract, strawberry, cocoa, yogurt, banana, cherry, plum, raspberry, lemon, orange, lime, pineapple, blueberry and other fruit flavors, peanut butter, coffee, cremes, and jellies.
59. A method of preparing a high protein foodstuff according to claim 37 further comprising a coating.
60. A method of preparing a high protein foodstuff according to claim 59 wherein said coating comprises:
(a) from 200 to 500 parts by weight of protein;
(b) from 250 to 400 parts by weight of vegetable oil;
(c) from 250 to 350 parts by weight of a polyol;
(d) from 3 to 6 parts by weight of an emulsifier;
(e) a non-nutritive sweetener; and
(f) a flavoring agent.
61. A method of preparing a high protein foodstuff according to claim 59 wherein said coating comprises:
(a) from 300 to 400 parts by weight of protein;
(b) from 280 to 350 parts by weight of vegetable oil;
(c) from 250 to 350 parts by weight of a polyol;
(d) from 3 to 6 parts by weight of an emulsifier;
(e) from ½ to 5 parts by weight of a non-nutritive sweetener; and
(f) from 30 to 70 parts by weight of cocoa.
62. A method of preparing a high protein foodstuff according to claim 59 wherein said coating comprises:
(a) from 300 to 400 parts by weight of protein;
(b) from 280 to 350 parts by weight of vegetable oil;
(c) from 250 to 350 parts by weight of a polyol;
(d) from 3 to 6 parts by weight of an emulsifier;
(e) from ½ to 5 parts by weight of a non-nutritive sweetener; and
(f) from 30 to 70 parts by weight of yogurt powder.
63. A method of preparing a high protein foodstuff according to claim 60 wherein said protein is derived from milk.
64. A method of preparing a high protein foodstuff according to claim 60 wherein said protein is chosen from whey protein, peanut protein, soy protein, wheat protein, milk protein, leptin, egg protein, hydrolyzed beef protein, and casein and salts thereof.
65. A method of preparing a high protein foodstuff according to claim 60 wherein said vegetable oil is chosen from cocoa butter, hydrogenated cottonseed oil, hydrogenated coconut oil, hydrogenated corn oil, hydrogenated soybean oil, hydrogenated palm oil, and hydrogenated peanut oil.
66. A method of preparing a high protein foodstuff according to claim 60 wherein said vegetable oil is hydrogenated palm oil.
67. A method of preparing a high protein foodstuff according to claim 60 wherein said polyol is chosen from hydrogenated isomaltulose, maltitol, sorbitol, lactitol, erythritol and xylitol.
68. A method of preparing a high protein foodstuff according to claim 67 wherein said polyol is maltitol.
69. A method of preparing a high protein foodstuff according to claim 60 wherein said emulsifier is lecithin.
70. A method of preparing a high protein foodstuff according to claim 60 wherein said non-nutritive sweetener is chosen from saccharin, aspartame, acesulfame-potassium, sucralose, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, alitame, and stevioside.
71. A method of preparing a high protein foodstuff according to claim 70 wherein said non-nutritive sweetener is sucralose.
72. A method of preparing a high protein foodstuff according to claim 60 comprising from ½ to 5 parts by weight of a natural or artificial flavoring agent.
73. A method of preparing a high protein foodstuff according to claim 72 wherein said natural or artificial flavoring agent is vanilla extract or vanillin.
74. A method of preparing a high protein foodstuff according to claim 61 additionally comprising from ½ to 5 parts by weight of a white pigment.
75. A method of preparing a high protein foodstuff according to claim 74 wherein said white pigment is titanium dioxide.
76. A method of preparing a high protein foodstuff according to claim 60 wherein said coating comprises:
(a) from 300 to 400 parts by weight of milk protein isolate;
(b) from 280 to 350 parts by weight of partially hydrogenated palm oil;
(c) from 250 to 350 parts by weight of maltitol;
(d) from 3 to 6 parts by weight of lecithin;
(e) from ½ to 5 parts by weight of sucralose; and
(f) from 35 to 65 parts by weight of cocoa or yogurt powder.
US10/998,878 2002-03-08 2004-11-29 High protein foodstuff Abandoned US20050095348A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US10/998,878 US20050095348A1 (en) 2002-03-08 2004-11-29 High protein foodstuff
US11/403,337 US20060182872A1 (en) 2002-03-08 2006-04-13 High protein foodstuff

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/094,517 US6827955B2 (en) 2002-03-08 2002-03-08 High protein foodstuff
US10/998,878 US20050095348A1 (en) 2002-03-08 2004-11-29 High protein foodstuff

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US10/094,517 Division US6827955B2 (en) 2002-03-08 2002-03-08 High protein foodstuff

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US11/403,337 Continuation US20060182872A1 (en) 2002-03-08 2006-04-13 High protein foodstuff

Publications (1)

Publication Number Publication Date
US20050095348A1 true US20050095348A1 (en) 2005-05-05

Family

ID=27788123

Family Applications (3)

Application Number Title Priority Date Filing Date
US10/094,517 Expired - Fee Related US6827955B2 (en) 2002-03-08 2002-03-08 High protein foodstuff
US10/998,878 Abandoned US20050095348A1 (en) 2002-03-08 2004-11-29 High protein foodstuff
US11/403,337 Abandoned US20060182872A1 (en) 2002-03-08 2006-04-13 High protein foodstuff

Family Applications Before (1)

Application Number Title Priority Date Filing Date
US10/094,517 Expired - Fee Related US6827955B2 (en) 2002-03-08 2002-03-08 High protein foodstuff

Family Applications After (1)

Application Number Title Priority Date Filing Date
US11/403,337 Abandoned US20060182872A1 (en) 2002-03-08 2006-04-13 High protein foodstuff

Country Status (1)

Country Link
US (3) US6827955B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009055457A1 (en) * 2007-10-24 2009-04-30 The Promotion In Motion Companies, Inc. Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics
USD767242S1 (en) 2015-09-03 2016-09-27 The J.M Smucker Company Coated food product
USD767244S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767243S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767241S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7182968B2 (en) * 2001-01-11 2007-02-27 Fran Gare Composition containing xylitol and fiber
US6830766B2 (en) * 2002-03-08 2004-12-14 Mccabe David J. High protein foodstuff
US6827955B2 (en) * 2002-03-08 2004-12-07 Mccabe David J. High protein foodstuff
CA2558537A1 (en) * 2004-03-12 2005-09-29 Nellson Northern Operating Inc. Novel protein layering masses, processes for the manufacture thereof, and related products
US20070172542A1 (en) * 2005-07-18 2007-07-26 Next Proteins, Inc. Stimulant-containing nutrition bar product and method of manufacture
US20070031583A1 (en) * 2005-08-08 2007-02-08 Parker Francis J Organic-oil-based food product
AU2006299622A1 (en) * 2005-09-30 2007-04-12 Archer-Daniels-Midland Company High-protein soy-wheat crisps
US8486469B2 (en) * 2005-10-17 2013-07-16 Intercontinental Great Brands Llc Low-calorie food bar
US7629008B2 (en) * 2005-11-07 2009-12-08 Kraft Foods Global Brands Llc Low-calorie whole grain cereal bar
US20070128340A1 (en) * 2005-12-13 2007-06-07 Andrews Stanley J Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof
US20080317725A1 (en) * 2007-06-20 2008-12-25 Baum Seth J Compositions and methods of treating chronic kidney disease
DE102011079288A1 (en) * 2011-07-15 2013-01-17 Deutsches Institut Für Lebensmitteltechnik E.V. Protein-containing food composition
CN103156195B (en) * 2013-04-10 2015-07-29 饶攀 A kind of functional food composite and preparation method thereof
EP2988754A1 (en) * 2013-04-23 2016-03-02 Aarhus Universitet Compositions for use in restoring muscle glycogen and/or muscle mass
AU2015298421A1 (en) * 2014-08-04 2017-03-16 Christopher Brian Lundin Food product
CN104450763B (en) * 2014-11-04 2017-01-18 中山大学 Method for expressing and purifying Leptin A protein of epinephelus coioides and application of Leptin A protein
WO2016140881A1 (en) * 2015-03-02 2016-09-09 The Hershey Company Protein-coated product and method of making a protein-coated product
US10765718B2 (en) 2017-02-02 2020-09-08 Golo Llc Formulations for weight loss and methods of use
US11350657B2 (en) 2018-08-06 2022-06-07 Pharmavite, Llc Protein gummy composition
DE102018120420A1 (en) * 2018-08-22 2020-02-27 Gelita Ag protein bars
FR3086507B1 (en) * 2018-09-27 2021-08-27 Roquette Freres PROTEIN ENRICHED CHOCOLATE AND ITS PREPARATION PROCESS
EP3863416B1 (en) * 2018-10-11 2024-11-06 Kellanova Dual-texture cold-formed protein bar
WO2024028752A1 (en) * 2022-08-04 2024-02-08 Intercontinental Great Brands Llc A nutrition bar, a core for a nutrition bar, and a method of forming the nutrition bars

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3772038A (en) * 1972-06-19 1973-11-13 Gold Kist Inc Atlanta A method of making peanut butter in sliced form
US3995068A (en) * 1972-11-21 1976-11-30 Gerber Products Company Method of making sweetened storage stable peanut butter spread and product thereof
US5366754A (en) * 1993-06-22 1994-11-22 Kraft General Foods, Inc. Reduced fat peanut butter product and method of making
US5589216A (en) * 1994-11-08 1996-12-31 The Procter And Gamble Company Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase
US6136366A (en) * 1997-04-22 2000-10-24 Bestfoods Method for making nut butter and related products
US6827955B2 (en) * 2002-03-08 2004-12-07 Mccabe David J. High protein foodstuff
US6830766B2 (en) * 2002-03-08 2004-12-14 Mccabe David J. High protein foodstuff

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4152463A (en) * 1976-08-02 1979-05-01 The Quaker Oats Company Highly nutritious, protein and vitamin enriched food bar
US4673578A (en) * 1983-05-11 1987-06-16 Warner-Lambert Company Snack food product with high dietary fiber content and process for producing the same
US6299929B1 (en) * 1991-01-15 2001-10-09 Bariatrix Products International, Inc. Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
CA2110565A1 (en) * 1992-12-04 1994-06-05 Robert Louis Joseph Nutritional bar for a protein-sparing diet of the very-low-calorie type
US6592915B1 (en) * 1999-09-30 2003-07-15 General Mills, Inc. Layered cereal bars and their methods of manufacture
US6726943B2 (en) * 2000-04-12 2004-04-27 Mid-America Commercialization Corporation Nutritionally balanced snack food compositions
US6569445B2 (en) * 2000-12-05 2003-05-27 Pbm Pharmaceuticals, Inc. Food bars containing nutritional supplements and anti-constipation and regularity maintaining-agents
US6576253B2 (en) * 2000-12-05 2003-06-10 Pbm Pharmaceuticals, Inc. Food bars containing nutritional supplements
US6676982B2 (en) * 2001-06-26 2004-01-13 Cadbury Adams Usa Llc Nutritional food bar for sustained energy
US7223437B2 (en) * 2001-12-14 2007-05-29 Archer Daniels Midland Company Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived ut

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3772038A (en) * 1972-06-19 1973-11-13 Gold Kist Inc Atlanta A method of making peanut butter in sliced form
US3995068A (en) * 1972-11-21 1976-11-30 Gerber Products Company Method of making sweetened storage stable peanut butter spread and product thereof
US5366754A (en) * 1993-06-22 1994-11-22 Kraft General Foods, Inc. Reduced fat peanut butter product and method of making
US5589216A (en) * 1994-11-08 1996-12-31 The Procter And Gamble Company Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase
US6136366A (en) * 1997-04-22 2000-10-24 Bestfoods Method for making nut butter and related products
US6827955B2 (en) * 2002-03-08 2004-12-07 Mccabe David J. High protein foodstuff
US6830766B2 (en) * 2002-03-08 2004-12-14 Mccabe David J. High protein foodstuff

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009055457A1 (en) * 2007-10-24 2009-04-30 The Promotion In Motion Companies, Inc. Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics
US20090110773A1 (en) * 2007-10-24 2009-04-30 Dwivedi Basant K Fruit Snack with Probiotics and Method of Manufacturing a Fruit Snack with Probiotics
US9750267B2 (en) 2007-10-24 2017-09-05 The Promotion In Motion Companies, Inc. Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics
US10602754B2 (en) 2007-10-24 2020-03-31 The Promotion In Motion Companies, Inc. Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics
US11317640B2 (en) 2007-10-24 2022-05-03 Promotion In Motion, Inc Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics
USD767242S1 (en) 2015-09-03 2016-09-27 The J.M Smucker Company Coated food product
USD767244S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767243S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767241S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product

Also Published As

Publication number Publication date
US6827955B2 (en) 2004-12-07
US20030170346A1 (en) 2003-09-11
US20060182872A1 (en) 2006-08-17

Similar Documents

Publication Publication Date Title
US6827955B2 (en) High protein foodstuff
US20060182871A1 (en) High protein foodstuff
US5389395A (en) Nutritional bar for a protein-sparing diet of the very-low-calorie type
EP1641358B1 (en) Nutrition bar
US6749886B2 (en) Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
ES2661902T3 (en) Protein system and food products that include it
US8790739B2 (en) Soft dried marshmallow and method of preparation
US7220442B2 (en) Nutrition bar and process of making components
US5476678A (en) Composition for and method of producing a fiber fortified chewy or soft-textured confection candy
US20040228951A1 (en) Protein enhanced low carbohydrate snack food
KR20070042090A (en) Low-calorie food bar
JPS63258536A (en) Fiber-containing sugar composition
EP0539374A1 (en) CONFECTIONERY PRODUCT.
CA2278369C (en) Fortified confectionery delivery systems and methods of preparation thereof
US20060115554A1 (en) Nutrition bar
US7407683B2 (en) Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
EP0979611B1 (en) Total gelatine replacement in chewy candy and/or fruit chews
US20040142093A1 (en) Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
CA2034145C (en) Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
MXPA99006880A (en) Fortified confectionery delivery systems and methods of preparation thereof

Legal Events

Date Code Title Description
AS Assignment

Owner name: PROTEIN BAR TECHNOLOGIES LLC, FLORIDA

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:MCCABE, DAVID J.;REEL/FRAME:016862/0118

Effective date: 20051130

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载