Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1989-10-03
1991-09-24
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
926656, A23J 102, A23J 114
Patent
active
050512706
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a high protein nutritive food, and more particularly to a high protein nutritive food containing large amounts of proteins, easy to eat and giving a light mouthfeel like snack foods and to a process for producing the food.
BACKGROUND ART
High protein nutritive foods are useful for patients who need to ingest large amounts of proteins, such as those with liver diseases, nephrosis syndrome, gastric ulcer, duodenal ulcer or the like and postoperative patients. They are also well suited as dietary foods for healthy persons.
Such high protein nutritive foods include powdery or granular soybean protein which is well known. Such soybean protein is very difficult to eat and is therefore usually prepared and taken in the form of a liquid as dissolved in water, milk or the like, but the liquid product has the drawback of being very disagreeable to the taste and difficult to drink. Further in recent years, various foods of low calorific value resembling snack cakes have been developed as dietary foods, and some of them have been made commercially available, whereas they in no way taste agreeable or feel satisfactory to eat in respect of feeling of eating (or texture) such as feel to the tooth, mouthfeel, melting in the mouth, etc. For example, Examined Japanese Patent Publication SHO 59-15615 discloses a process for preparing a high protein snacklike food by adding an alkali solution to casein to obtain dough with a water content of about 13 to about 18%, and extruding the dough at a high temperature and high pressure into an atmosphere with room temperature and ordinary pressure to expand the dough. However, the product obtained by this process inevitably has a high water content of about 7 to about 10 wt. %, such that even if giving a crisp texture to some extent, the product fails to give a short and light texture and is not meltable smoothly in the mouth like potato chips. Further Examined Japanese Patent Publication SHO 62-12972 discloses a high protein snack food obtained by extruding soybean protein powder with addition of water, heating the extrudate in water, thereafter mixing the extrudate with soybean protein powder and freeze-drying the mixture. With this process, the extrudate is mixed with soybean protein and freeze-dried, so that the product feels hard and munching like dried soybean curd before reconstitution with water, gives a poor mouthfeel, is not soluble smoothly in the mouth and is therefore in no way satisfactory to eat.
DISCLOSURE OF THE INVENTION
The present invention provides a high protein nutritive food which contains proteins of good quality at high concentrations and which provides such excellent textures that it gives a short and light feeling of eating and is meltable smoothly in the mouth, and also a process for producing the same.
The above and other objects of the invention will become apparent from the following description.
The high protein nutritive food of the present invention is characterized in that the food has a protein content of 40 to 85 wt. % (based on solids) and is prepared from a dough comprising:
a) a protein ingredient containing vegetable high protein material or a mixture of a vegetable high protein material and an animal protein material,
b) a cereal flour and/or a potato powder, and
c) water, by heating the dough at a reduced pressure after shaping until the dough is dried to a water content of not higher than about 3 wt. %.
While conducting extensive research to fulfill the above object, we prepared cakelike foods from vegetable protein materials having a high protein content, such as wheat protein powder and soybean protein powder, by adding water to the protein material to obtain a dough, and cooking the dough by various methods However, the product was hard, adhered to the tooth, was not meltable in the mouth smoothly, felt like a powder and was not agreeable to eat in respect of the textures such as feel to the tooth, mouthfeel, melting in the mouth, etc. In the course of subsequent research, however, we prepared a foo
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Takaichi Akihisa
Ueda Narichika
Otsuka Pharmaceutical Co. Ltd.
Paden Carolyn
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