COMPOSITIONS HAVING HIGH POULTRY PROTEIN CONTENT AND METHOD OF MAKING AND USING THE SAME

Abstract

Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.

Claims

1. A beverage composition comprising: an emulsifier, said emulsifier being lecithin and, at least 8% poultry protein by weight of said composition, said poultry protein being the only protein source in said beverage composition

2. The beverage composition of claim 1, wherein said beverage composition is in an emulsified state.

3. The beverage composition of claim 1, wherein said poultry protein is chicken protein.

4. The nutritional composition of claim 1, wherein the emulsifier is lecithin.

5. The nutritional composition of claim 1, wherein the nutritional composition is in a liquid form and is selected from the group consisting of a soup, an infant formula, a nutritional beverage, a nutritional shake, an emulsified shake, and a flavored drink.

6. The nutritional composition of claim 5, wherein the nutritional composition does not comprise visible animal meat pieces.

7. The nutritional composition of claim 1, wherein the liquid composition comprises less than 0.01% (w/w) animal protein before mixing with said animal protein composition.

8. The nutritional composition of claim 3, wherein said nutritional composition comprises amino acids that meet at least 90% nutritional needs of an individual selected from the group consisting of elderly and children.

9. The nutritional composition of claim 1, wherein the nutritional composition is in a solid form and is reconstituted with water before use.

10. The nutritional composition of claim 1, wherein the animal protein composition is a protein powder having at least 30% (w/w) chicken protein.

11. The beverage composition of claim 1, wherein the beverage composition is pasteurized by a means selected from the group consisting of high pressure processing (HPP), high temperature short time (HTST), Ultra-High Temperature (UHT) processing and combination thereof.

Description

DETAILED DESCRIPTION

[0018] The instant disclosure provides products having high quality poultry protein. In one aspect, the products may be prepared as a snack, a treat, a supplement, or a beverage. In another aspect, the products may be prepared as a baked chip, an extruded solid product, or as a liquid product.

[0019] In one embodiment, a liquid beverage product may be prepared by using chicken proteins as one of the components. In one aspect, the chicken proteins may constitute 1%, 2%, 3%, 4%, 5%, 8%, 10% or more of the liquid beverage product.

[0020] In another embodiment, a liquid, drinkable, nutritionally dense soup or beverage with more than 4% or more than 5% chicken protein is disclosed.

[0021] In another embodiment, a high protein liquid beverage formulated with chicken protein for complete nutrition of the elderly, children, or individuals with special needs. In another embodiment, the disclosed products may be formulated such that they complement the nutrition deficiency of the elderly, children, or individuals with special needs.

[0022] In another embodiment, a baked cracker enriched with chicken proteins at levels exceeding 20%, 25%, 30%, or 35% of the finished cracker weight is disclosed. In one aspect, the baked cracker delivers at least 9 grams of protein per 30 grams serving size.

[0023] In another embodiment, an extruded crouton enriched with chicken proteins at levels exceeding 20%, 25%, 30%, or 35% of the finished crouton weight is disclosed. In one aspect, the extruded crouton delivers at least 9 grams of protein per 30 grams serving size.

[0024] In another embodiment, the disclosure provides an extruded or baked crouton, enriched with chicken protein at an amount sufficient to be a source of dietary protein. In one aspect, the extruded or baked crouton offers a crispy way to fortify a salad with protein in a convenient crouton form.

[0025] In another embodiment, the disclosure provides an extruded crisp snack enriched with chicken protein at levels exceeding 5%, 8%, 10%, or 15% of the finished crisp snack and providing and delivering a minimum of 9 grams of protein per 30 grams serving size.

[0026] In another embodiment, the disclosure provides an extruded puff snack enriched with chicken protein at levels exceeding 5%, 8%, 10%, or 15% of the finished puff snack and providing and delivering a minimum of 9 grams of protein per 30 grams serving size.

[0027] In another embodiment, the disclosure provides high protein baked snack products, with sufficient levels of chicken protein to make an excellence source of protein and delivering a minimum of 9 grams of protein per 30 grams serving size.

[0028] In another embodiment, a baked or extruded product containing chicken proteins is disclosed, wherein the amount of chicken proteins is at least 20%, 25%, 30%, 40%, 50%, 60%, or 80% of the total protein in the baked or extruded product.

[0029] In another embodiment, the disclosure provides high protein extruded products made with chicken protein powder.

[0030] In another embodiment, the disclosure provides high protein ready-to-serve liquid food products made with predominately chicken protein.

[0031] In another embodiment, the products disclosed herein are processed by aseptic methods.

[0032] In another embodiment, the products disclosed herein are made by high temperature short time or ultra high temperature processing.

[0033] In another embodiment, the products disclosed herein are made by ultra high pressure processing.

[0034] In another embodiment, the products disclosed herein are made by a conventional canning process.

[0035] In another embodiment, the disclosed products may be formatted for consumption by humans and animals, for example, companion animals like dogs and cats.

[0036] In another embodiment, the disclosed products may be formatted especially for individuals who may have trouble swallowing.

[0037] In another embodiment, the disclosed products may be formatted as high nutrition products for infants who are weaning or learning to eat more solid foods.

[0038] The examples offered herein are not limiting, but intended to be illustrative of possible recipes and formulas that can be fulfilled with the protein products discussed

[0039] Although each of the embodiments described herein has been illustrated with various components, it should be understood that the compositions and methods as described in the present disclosure may take on a variety of specific configurations or formulations and still remain within the spirit and scope of the present disclosure. Furthermore, suitable equivalents may be used in place of or in addition to the various components, the function and use of such substitute or additional components being held to be familiar to those skilled in the art and are therefore regarded as falling within the scope of the present disclosure.

Example 1 Meal Replacement Beverage

[0040] To prepare the nutritional liquid product disclosed herein, gum was dry blended with 200 g of sugar. The sugar/gum mixture was dispersed in 2,000 g of the water using a Silverson mixer. Chicken protein and salt were dispersed into the remaining batch water, and mixed well. The mix was stirred and heated to 120 F. Gum solution was added, continue heating to about 150 to 160 F, mix for 5 minutes. Blend vitamin/mineral premix with remaining sugar, add to above mix. Whisk in oil/lecithin, mix for 5 minutes. Add flavor, mix well. Process through microthermics: homogenize (2,000+500 PSIG), UHT hold 284 F, 6 seconds, cooled, and then bottled.

[0041] Formulations of several batches are shown in Table 1. Batches 2-5 were pre-homogenized offline and then UHT processed with homogenization bypassed. For Batch 1, it was difficult to disperse the CMC in 2,000 g of water, so the water was increased to 2,500 g. So Batch 1 was prepared and run through the microthermics. Batch 2 and 3 were prepared and pre-homogenized (2 stage 2,000/500) before UHT. Both of these batches were run through the 2 stage homogenization twice. On the first pass pressures had to be decreased slightly but on the second pass, they were processed at about 2,000 psi. Batch 4 and 5 were prepared and pre-homogenized as above but run through only once.

[0042] Appearance of the composition prepared in different batches was evaluated and compared. The results are shown below: Batch 1 had serum, about ½ ″ on top. Batches 2-4 had no separation but have a mottled look. Batch 5 had stratified into 2 equal layers: lighter and darker.

[0043] Sensory taste of the different batches was also evaluated and compared. The results are shown below: Batch 1: Some grit, good viscosity, sweet, vanilla/brown sugar flavor with a chicken aftertaste. Batch 2: Thicker than Batch 1, clears well, less gritty, slightly less chicken aftertaste than Batch 1, otherwise similar in flavor to Batch 1. Batch 3: Fairly viscous, but definitely get grit, flavor is sweet and vanilla with low chicken aftertaste. Batch 4: Similar viscosity to Batch 3, similar grit to Batch 3, sweet with a “clean” chicken flavor—not off but definitely chicken flavor. Batch 5: Sediment noted in bottom of bottle, thin viscosity, very high grit and strong chicken and metallic aftertaste (due to vitamin preblend).

Example 2 Cracker Formula

[0044] To prepare the solid high protein composition, water was added to flour and yeast mixture in hobart mixing bowl. The mixture was mixed on speed one for one minute or until dough is picked up by McDuffy mixing blades. The mixture was then mixed on speed two for five minutes. The mixture was then transferred to a bowl, cover with plastic wrap and proof at 100 F for 3 hours.

TABLE-US-00001 TABLE 2 Sponge ingredient Ingredient Avg % g AP Flour 70.00 44.54 702.4 Yeast, inst, dry 0.23 0.15 2.3 Water * 30.00 19.09 301.0

[0045] The proofed dough was transferred to a hobart mixing bowl. The dough ingredients were added to sponge according to Table 3. Mix on Hobart, with McDuffy mixing blades speed #1 for 1 minute and speed #2 for 4 minutes. Hold dough for 1 hr at ambient temperature with a cover.

TABLE-US-00002 TABLE 3 Dough ingredients Ingredient Avg % g AP Flour 16.50 10.50 165.6 IDF 3146 16.00 10.18 160.5 water 5.20 3.31 52.2 Butter 15.00 9.54 150.5 Sod Bicarb 0.63 0.40 6.3 Garlic pwdr 1.00 0.64 10.0 Onion pwdr 1.00 0.64 10.0 White pepper 0.20 0.13 2.0 Salt 1.40 0.89 14.0 157.16 100.0 1577.0

[0046] On a Rondo type sheeter, Sheet to 1 mm and fold into 3 layers. Repeating Sheet to 1 mm and fold into 3 layers. Sheet to 1 mm and score into cracker's desired size, dock crackers with a fork. Transfer dough sheet to impingement oven and bake at 285 F for 6:30 minutes. Brush a light coating of vegetable oil on both sides of crackers immediately out of oven. Break crackers into individual pieces along scored lines. Place crackers into bag with seasoning mix (90% Hidden Valley ranch seasoning mix, 10% flour salt) and shake to coat crackers. Transfer crackers onto a screen and bounce to remove excess seasoning. Allow crackers to thoroughly cool before packaging into sealed pouches.

[0047] Changes may be made in the above methods and compositions without departing from the spirit of the instant disclosure. It should be noted that the matter contained in the above description should be interpreted as illustrative and not in a limiting sense. The following claims are intended to cover generic and specific features described herein, as well as statements of the scope of the present methods and compositions, which, as a matter of language, might be said to fall there between.

[0048] All references cited in this disclosure, including patents, patent applications, scientific papers and other publications, are hereby incorporated by reference into this application.