Method of manufacture and composition of dough including protein

Abstract

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

Claims

1. A method of manufacture of a dough based item comprising: size reducing a meat protein source sufficiently for mixing; mixing flour with the size reduced meat protein source to form a dough, where the dough mixture comprises, an approximately 20% to 80% meat protein source by weight of total mixture, and an approximately 15% to 55% flour by weight of total mixture, and an approximately up to 5% water by weight of total mixture; heat pressing the dough portion into a flattened dough portion; cooking the flattened dough portion; docking the flattened dough portion; and portioning the dough into a dough portion, where said portioning is with a divider rounder.

2. The method of manufacture as recited in claim 1, comprising: mixing a leavening with the flour and the size reduced meat protein source.

3. The method of manufacture as recited in claim 2, Comprising: mixing a marinate including one or more of water, phosphate and salt, and adding said marinate to the size reduced meat protein source and mixing.

4. The method of manufacture as recited in claim 3, comprising: mixing flavor particulates with the marinated size reduced meat protein source.

5. The method of manufacture as recited in claim 3, comprising: mixing chicken skin with the marinated sized reduced meat protein source; and where the meat protein source is chicken meat.

6. The method of manufacture as recited in claim 1, where the flour is one or more of a corn masa flour, a wheat flour, a cauliflower powder flour, a bean based powder flour, coconut based flour, a rice based flour, an almond based flour, a tuber based flour, other plant based flour, and cricket flour.

7. The method of manufacture as recited in claim 3, where the meat protein source is one or more of a ground chicken meat protein source, a ground turkey meat protein source, a ground pork protein source, a ground beef protein source, a ground ovine protein source, a ground goat protein source and a ground mutton protein source.

8. The method of manufacture as recited in claim 7, where the flattened dough portion is a dough sheet portion, the method further comprising: die cutting the dough sheet portion; cooking the die cut dough sheet portion; and where portioning is with a dough sheeter portioning into the dough sheet portion.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) For a better understanding of the present technology as disclosed, reference may be made to the accompanying drawings in which:

(2) FIG. 1 is an illustration of the manufacturing stations and flow;

(3) FIG. 2A-2E is a process flow of the manufacturing method; and

(4) While the technology as disclosed is susceptible to various modifications and alternative forms, specific implementations thereof are shown by way of example in the drawings and will herein be described in detail. It should be understood, however, that the drawings and detailed description presented herein are not intended to limit the disclosure to the particular implementations as disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present technology as disclosed and as defined by the appended claims.

DESCRIPTION

(5) According to the implementation(s) of the present technology as disclosed, various views are illustrated in FIGS. 1-2 and like reference numerals are being used consistently throughout to refer to like and corresponding parts of the technology for all of the various views and figures of the drawing. Also, please note that the first digit(s) of the reference number for a given item or part of the technology should correspond to the Fig. number in which the item or part is first identified. Reference in the specification to one embodiment or an embodiment; one implementation or an implementation means that a particular feature, structure, or characteristic described in connection with the embodiment or implementation is included in at least one embodiment or implementation of the invention. The appearances of the phrase in one embodiment or in one implementation in various places in the specification are not necessarily all referring to the same embodiment or the same implementation, nor are separate or alternative embodiments or implementations mutually exclusive of other embodiments or implementations.

(6) One implementation of the present technology as disclosed comprising a method of manufacturing and a composition for a dough including protein, which teaches a novel method of manufacture and composition for a dough based item having increased nutritional value as compared to traditional dough items.

(7) The details of the technology as disclosed and various implementations can be better understood by referring to the figures of the drawing. Referring to FIG. 1, an illustration of the various stations in the process is provided. For one implementation of the method of manufacture, the process includes providing a protein such as meat, and grinding the meat at a grinding station 102. A mixer station 104 is used to mix the ground meat and flour and other ingredients, if any, with the correct mixing action to develop the dough and allow it to be removed without it sticking. The mixed dough is extruded to a dough portioner/dough divider station 106 where the dough is portioned. One implementation of portioning the dough includes one or more traditional dough portioning methods (Divider Rounder or Dough Sheeter; traditional meat portioning methods (such as a Reiser? Meatball Extruder); and/or other portioning equipment that is found in typical bakery and meat facilities. For one implementation, depending on the type of dough press, a heated dough press 108 is utilize and might need to be set lower than traditional settings for conventional dough products. If sheeted or pressed flat, the dough will need to be docked using a docker 110. The dough is partially or fully cooked utilizing a linear oven 112.

(8) Referring to FIG. 2A, a process flow 200 of the manufacturing method is provided. A lean meat product is chilled 202 in a cold storage area for a time until the lean product (protein source) is brought to a core temperature of specified degrees Fahrenheit, which may vary based on the type of protein. For one implementation of the method of manufacture, the lean product (protein source) is chicken breast meat. For other implementations one or more of the following animal proteins can be utilized including animal based proteins such as pork, beef, turkey, mouton, and/or other animal meat based proteins utilized individually or with other proteins. Yet other implementation of the technology as disclosed and claimed herein utilizes plant based proteins, such as soybean, taken individually or combined with other proteins. The chilled chicken breast meat is finely ground 204 at 3/32 inch(es), plus or minus ? inch(es), using a meat grinder. For one implementation, the method of manufacture includes a step of adding a marinade 208 to the lean breast meat inside of a dough mixer, and it is mixed until the solution is absorbed. For an implementation where marinade is used, for one implementation the marinate includes cold water at a temperature of about approximately 36 degrees Fahrenheit, plus or minus about 4 degrees Fahrenheit and at an amount of 10 percent, plus or minus 5 percent of the total weight of the ground meat and marinate, phosphates at about 0.3 percent, plus or minus 0.2 percent of the total weight of the ground meat and marinate, and salt at about 0.5 percent, plus or minus 0.2 percent of the total weight of the ground meat and marinate. The marinate is mixed 206 and it is added 208 to the meat. For one implementation of the method, fat and a natural proportion of associated chicken skin with respect to the chicken breast is chilled in cold storage 210 for a time appropriate for the protein. However, for one implementation, the protein, fat and/or skin need not be chilled. The chilled fat and or chicken skin (or un-chilled) is finely ground 212 at 3/32 using a meat grinder. The finely ground fat and/or skin is added 214 to the ground and marinated breast meat. The fat and/or skin is added at an amount of 15 percent, plus or minus 5 percent of the total combined weight of the ground meat, marinate and fat/skin. Together, the meat, fat/skin, and marinade mixture is mixed 216 for about approximately 5 minutes and/or until all the ingredients are evenly distributed.

(9) The appropriate amount of flour is mixed 218 with leavening ingredients and other ingredients for taste. The flour/leavening/seasoning mix is added to the marinated meat and skin. The flour is added at an amount of 50 percent, plus or minus 20 percent of the total weight of the dough. The leavening ingredients are added at an amount of 7 percent, plus or minus 5 percent of the total weight of the dough. For yet another implementation flavor ingredients are added at an amount of 3 percent, plus or minus 2.5 percent of the total weight of the dough. These ingredients are allowed a few minutes, such as 3 minutes, plus or minus 1 minute, to mix together and shortening is added.

(10) For one implementation shortening is added at an amount of 5 percent, plus or minus 5 percent of the total weight of the dough. The mixture is mixed until it is evenly incorporated into the dough and the dough looks developed and ready to form. The dough is removed from the mixer is portioned 230 into dough balls using a divider rounder, See FIG. 2B, or is portioned using other portioning methods as seen in FIGS. 2C-2E. The portioned dough balls, having a weight of about approximately 130 g, plus or minus 10 g, are pressed 232 into shape using a heated dough press where the heated dough press is at a temperature of 200 degrees Fahrenheit, plus or minus 25 degrees Fahrenheit. For one implementation the press temperature is colder to minimize shriveling of the product. The pressed dough is processed through a docker 236, which is essentially a spiky rolling pin that punctures small vent holes in the dough to prevent the dough from blistering and from rising in large uneven pocket areas during the baking/cooking process. The formed dough is fully cooked 238 in an oven for 3 minutes, plus or minus 2 minutes, and/or to an internal temperature of at least 165 degrees Fahrenheit. The fully cooked bread is IQF (individual quick freeze) frozen 240, and packaged. For one implementation, the frozen chicken dough product is made so that they can be topped with sauce, cheese, icing, sweet glaze and other toppings then heated and served.

(11) For one implementation a dough sheet is processed through a docker, which is essentially a spiky rolling pin that punctures small vent holes in the dough to prevent the dough from blistering and from rising in large uneven pocket areas during the baking/cooking process. The spike density/pattern of the docker can be at least one spike per square inch.

(12) For one implementation, the dough portioning is performed with a dough sheeter 344 FIG. 2C. The dough sheet 242 is die cut 246. The portion dough is cooked in the linear oven 248 and then frozen. Two extrusion 250 and 252 methods are also illustrated in FIGS. 2D and 2E.

(13) For one implementation, the oven is preheated to a temperature of about 400 degrees Fahrenheit, plus or minus 100 degrees Fahrenheit.

(14) The various implementations and examples shown above illustrate a method and system for a method of manufacture and a composition for dough item including protein. A user of the present method and system may choose any of the above implementations, or an equivalent thereof, depending upon the desired application. In this regard, it is recognized that various forms of the subject dough method and system could be utilized without departing from the scope of the present technology and various implementations as disclosed.

(15) As is evident from the foregoing description, certain aspects of the present implementation are not limited by the particular details of the examples illustrated herein, and it is therefore contemplated that other modifications and applications, or equivalents thereof, will occur to those skilled in the art. It is accordingly intended that the claims shall cover all such modifications and applications that do not depart from the intent and scope of the present implementation(s). Accordingly, the specification and drawings are to be regarded in an illustrative rather than a restrictive sense.

(16) The various manufacturing methods and composition examples shown above illustrate a method of manufacture and a composition for dough item including protein that has a higher nutritional value than traditional dough items. A user of the present technology as disclosed may choose any of the above implementations and embodiments, or an equivalent thereof, depending upon the desired application. In this regard, it is recognized that various forms of the subject method of manufacture and a composition for dough item including protein could be utilized without departing from the scope of the present invention.

(17) As is evident from the foregoing description, certain aspects of the present technology as disclosed are not limited by the particular details of the examples illustrated herein, and it is therefore contemplated that other modifications and applications, or equivalents thereof, will occur to those skilled in the art. It is accordingly intended that the claims shall cover all such modifications and applications that do not depart from the scope of the present technology as disclosed and claimed.

(18) Other aspects, objects and advantages of the present technology as disclosed can be obtained from a study of the drawings, the disclosure and the appended claims.