U.S. patent application number 10/998878 was filed with the patent office on 2005-05-05 for high protein foodstuff.
Invention is credited to McCabe, David J..
Application Number | 20050095348 10/998878 |
Document ID | / |
Family ID | 27788123 |
Filed Date | 2005-05-05 |
United States Patent
Application |
20050095348 |
Kind Code |
A1 |
McCabe, David J. |
May 5, 2005 |
High protein foodstuff
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.
Inventors: |
McCabe, David J.; (Largo,
FL) |
Correspondence
Address: |
HESLIN ROTHENBERG FARLEY & MESITI PC
5 COLUMBIA CIRCLE
ALBANY
NY
12203
US
|
Family ID: |
27788123 |
Appl. No.: |
10/998878 |
Filed: |
November 29, 2004 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10998878 |
Nov 29, 2004 |
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10094517 |
Mar 8, 2002 |
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6827955 |
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Current U.S.
Class: |
426/656 |
Current CPC
Class: |
A23V 2250/54252
20130101; A23V 2250/264 20130101; A23V 2250/542 20130101; A23V
2250/54246 20130101; A23V 2250/54246 20130101; A23V 2250/54252
20130101; A23V 2250/542 20130101; A23V 2250/6416 20130101; A23G
2200/10 20130101; A23V 2250/6416 20130101; A23V 2250/6406 20130101;
A23V 2250/70 20130101; A23G 2200/10 20130101; A23V 2250/6406
20130101; A23V 2250/264 20130101; A23V 2250/5488 20130101; A23G
2200/10 20130101; A23V 2250/5488 20130101; A23G 2200/10 20130101;
A23G 9/322 20130101; A23G 3/0021 20130101; A23G 1/305 20130101;
A23V 2002/00 20130101; A23V 2002/00 20130101; A23L 33/40 20160801;
A23G 1/44 20130101; A23G 3/44 20130101; A23G 9/322 20130101; A23L
25/10 20160801; A23P 20/20 20160801; A23G 3/343 20130101; A23V
2002/00 20130101; A23G 1/305 20130101; A23G 3/343 20130101; A23L
33/17 20160801; A23G 3/54 20130101 |
Class at
Publication: |
426/656 |
International
Class: |
A23J 001/00 |
Claims
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, H.sub.2O, 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 1/2 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 1/2 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 1/2 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 1/2 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 1/2 to 5 parts by weight of sucralose; and (f)
from 35 to 65 parts by weight of cocoa or yogurt powder.
Description
FIELD OF THE INVENTION
[0001] The invention relates to a high protein foodstuff that is
multi-layered and methods for preparing the same.
BACKGROUND OF THE INVENTION
[0002] 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.
[0003] 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
[0004] 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
[0005] 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.
[0006] A preferred embodiment of the present invention is a high
protein foodstuff that comprises:
[0007] (a) more than about 25% by weight of protein;
[0008] (b) less than about 60% by weight of carbohydrates,
glycerine, and polyols in combination;
[0009] (c) less than about 18% by weight of fat;
[0010] (d) less than 20% by weight of non-polyol sweetener;
[0011] (e) at least one flavoring agent; and
[0012] (f) wherein the foodstuff comprises at least two layers, at
least one of the layers comprising at least about 25% protein.
[0013] 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.
[0014] 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.
[0015] 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.
[0016] 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%.
[0017] 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.
[0018] In a preferred embodiment the high protein foodstuff further
comprises a coating wherein the coating comprises:
[0019] (a) from 200 to 500 parts by weight of protein;
[0020] (b) from 250 to 400 parts by weight of vegetable oil;
[0021] (c) from 250 to 350 parts by weight of polyol;
[0022] (d) from 3 to 6 parts by weight of an emulsifier;
[0023] (e) a sweetener; and
[0024] (f) a flavoring agent.
[0025] In two particularly preferred embodiments, the high protein
foodstuff further comprises a coating wherein the coating
comprises:
[0026] (a) from 300 to 400 parts by weight of protein;
[0027] (b) from 280 to 350 parts by weight of vegetable oil;
[0028] (c) from 250 to 350 parts by weight of polyol;
[0029] (d) from 3 to 6 parts by weight of an emulsifier;
[0030] (e) from 1/2 to 5 parts by weight of a sweetener; and
[0031] (f) from 30 to 70 parts by weight of cocoa or yogurt powder.
The cocoa and yogurt foodstuffs may additionally contain 1/2 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,
1/2 to 5 parts by weight of a white pigment, such as titanium
dioxide.
[0032] 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.
[0033] 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.
[0034] 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.
[0035] 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.
[0036] 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.
[0037] 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.
[0038] 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.
[0039] The two preferred embodiments of the coating of the present
invention comprise:
[0040] (a) from 30 to 40 weight % of milk protein isolate;
[0041] (b) from 28 to 35 weight % of partially hydrogenated palm
oil;
[0042] (c) from 25 to 35 weight % of maltitol;
[0043] (d) from 0.3 to 0.6 weight % of lecithin;
[0044] (e) from 0.05 to 0.2 weight % of sucralose;
[0045] (f) from 3.5 to 6.5 weight % of cocoa, processed with
alkali; and
[0046] (g) from 0.05 to 0.4 weight % of vanilla.
[0047] The second comprises:
[0048] (a) from 30 to 40 weight % of milk protein isolate;
[0049] (b) from 28 to 35 weight % of partially hydrogenated palm
oil;
[0050] (c) from 25 to 35 weight % of maltitol;
[0051] (d) from 0.3 to 0.6 weight % of lecithin;
[0052] (e) from 0.05 to 0.2 weight % of sucralose;
[0053] (f) from 3.5 to 6.5 weight % of nonfat yogurt powder;
and
[0054] (g) from 0.05 to 0.4 weight % of titanium dioxide.
[0055] 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
[0056] 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.degree. 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.degree. 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.degree. 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.degree.
C. to produce a coated bar as the final product.
EXAMPLE 2
Yogurt Coating
[0057] In a heated kettle are combined 30 kg of maltitol and 125 g
of sucralose. The mixture is heated to 38-44.degree. 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.degree. 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.degree. 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.degree. C. to produce a coated bar as the final product.
[0058] 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.
[0059] 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
[0060] A preferred embodiment of the present invention with a high
protein coating may have about a 56 gram base that comprises:
[0061] (a) about 10 grams of hydrolyzed beef protein;
[0062] (b) about 7 grams of calcium caseinate protein;
[0063] (c) about 3.6 grams of whey protein isolate;
[0064] (d) about 2 grams of soy protein isolate;
[0065] (e) about 11.5 grams of glycerine;
[0066] (f) about 2.5 grams of water;
[0067] (g) about 0.03 grams of sucralose;
[0068] (h) about 0.09 grams of a vitamin blend;
[0069] (i) about 2.5 grams of maltitol;
[0070] (j) about 4-6 grams of specific bar flavor;
[0071] (k) about 6 grams coating (about 30% fat, about 40%
carbohydrates, about 20% protein); and
[0072] (1) about 0.002 potassium sorbate.
EXAMPLE 2
Chocolate and Peanut Butter Two Layered High Protein Foodstuff
[0073] 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.
[0074] 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.
[0075] 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.
[0076] 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.
[0077] Alternatively, the extruded chocolate flavored layer and
peanut butter flavored layer are guillotined to a specified weight
and then coated to a specific weight.
* * * * *