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 or low protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating or low protein coating.

1 - 38 . (canceled)  
   
   
       39 . 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 25% by weight of fat;    (iv) less than 30% 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.    
   
   
       40 . A method of preparing a high protein foodstuff according to  claim 39  wherein at least one layer is prepared by: 
 (a) mixing specified amounts of glycerine, H 2 O, 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.    
   
   
       41 . A method of preparing a high protein foodstuff according to  claim 39  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.    
   
   
       42 . A method of preparing a high protein foodstuff according to  claim 39  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.    
   
   
       43 . A method of preparing a high protein foodstuff of  claim 39  wherein said high protein foodstuff is further comprising of at least one flavoring agent.  
   
   
       44 . A method of preparing a high protein foodstuff of  claim 39  wherein said non-polyol sweetener may further comprise less than 10% by weight of sugar.  
   
   
       45 . A method of preparing a high protein foodstuff of  claim 39  wherein said non-polyol sweetener may further comprise less than 5% by weight of sugar.  
   
   
       46 . A method of preparing a high protein foodstuff of  claim 39  wherein said protein is between about 25% to about 50% by weight.  
   
   
       47 . A method of preparing a high protein foodstuff of  claim 39  wherein said protein is between about 25% to about 35% by weight.  
   
   
       48 . A method of preparing a high protein foodstuff of  claim 39  wherein said protein is about 30% by weight.  
   
   
       49 . A method of preparing a high protein foodstuff of  claim 39  wherein said carbohydrates, polyols, and glycerine in combination are between about 15% to about 55% by weight.  
   
   
       50 . A method of preparing a high protein foodstuff of  claim 39  wherein said carbohydrates, polyols, and glycerine in combination are between about 20% to about 45% by weight.  
   
   
       51 . A method of preparing a high protein foodstuff of  claim 39  wherein said carbohydrates, polyols, and glycerine in combination are about 45% by weight.  
   
   
       52 . A method of preparing a high protein foodstuff of  claim 39  wherein said fat is between about 1% to about 25% by weight.  
   
   
       53 . A method of preparing a high protein foodstuff of  claim 39  wherein said fat is between about 5% to about 25% by weight.  
   
   
       54 . A method of preparing a high protein foodstuff of  claim 39  wherein said fat is about 20% by weight.  
   
   
       55 . A method of preparing a high protein foodstuff of  claim 39  wherein said non-polyol sweetener is between about 0% to about 30% by weight.  
   
   
       56 . A method of preparing a high protein foodstuff of  claim 39  wherein said non-polyol sweetener is between about 5% to about 30% by weight.  
   
   
       57 . A method of preparing a high protein foodstuff of  claim 39  wherein said non-polyol sweetener is about 20% by weight.  
   
   
       58 . A method of preparing a high protein foodstuff according to  claim 39  wherein the non-polyol sweetener is chosen from saccharin, aspartame, acesulfame-potassium, sucralose, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, alitame, and stevioside.  
   
   
       59 . A method of preparing a high protein foodstuff according to  claim 39  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.  
   
   
       60 . A method of preparing a high protein foodstuff according to  claim 39  wherein the carbohydrates, polyols, and glycerin in combination are chosen from glucose, fructose, galactose, sucrose, lactose, maltose, starches, glycogen, fibers, cellulose, beta glucan, pectin, polydextrols, and guar gum.  
   
   
       61 . A method of preparing a high protein foodstuff according to  claim 39  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.  
   
   
       62 . A method of preparing a high protein foodstuff according to  claim 43  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, mint, cheesecake, coffee, cremes, and jellies.  
   
   
       63 . A method of preparing a high protein foodstuff according to  claim 39  further comprising a coating.  
   
   
       64 . A method of preparing a high protein foodstuff according to  claim 63  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.    
   
   
       65 . A method of preparing a high protein foodstuff according to  claim 63  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.    
   
   
       66 . A method of preparing a high protein foodstuff according to  claim 63  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.    
   
   
       67 . A method of preparing a high protein foodstuff according to  claim 64  wherein said protein is derived from milk.  
   
   
       68 . A method of preparing a high protein foodstuff according to  claim 64  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.  
   
   
       69 . A method of preparing a high protein foodstuff according to  claim 64  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.  
   
   
       70 . A method of preparing a high protein foodstuff according to  claim 64  wherein said vegetable oil is hydrogenated palm oil.  
   
   
       71 . A method of preparing a high protein foodstuff according to  claim 64  wherein said polyol is chosen from hydrogenated isomaltulose, maltitol, sorbitol, lactitol, erythritol, xylitol, and polydextrols.  
   
   
       72 . A method of preparing a high protein foodstuff according to  claim 71  wherein said polyol is maltitol.  
   
   
       73 . A method of preparing a high protein foodstuff according to  claim 64  wherein said emulsifier is lecithin.  
   
   
       74 . A method of preparing a high protein foodstuff according to  claim 64  wherein said non-nutritive sweetener is chosen from saccharin, aspartame, acesulfame-potassium, sucralose, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, alitame, and stevioside.  
   
   
       75 . A method of preparing a high protein foodstuff according to  claim 74  wherein said non-nutritive sweetener is sucralose.  
   
   
       76 . A method of preparing a high protein foodstuff according to  claim 64  comprising from ½ to 5 parts by weight of a natural or artificial flavoring agent.  
   
   
       77 . A method of preparing a high protein foodstuff according to  claim 76  wherein said natural or artificial flavoring agent is vanilla extract or vanillin.  
   
   
       78 . A method of preparing a high protein foodstuff according to  claim 65  additionally comprising from ½ to 5 parts by weight of a white pigment.  
   
   
       79 . A method of preparing a high protein foodstuff according to  claim 78  wherein said white pigment is titanium dioxide.  
   
   
       80 . A method of preparing a high protein foodstuff according to  claim 64  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.