Heat Stable Extruded Protein Composition and Related Food Products

Abstract

The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.

What is claimed is: 
     
         1 . A thermally processed protein composition having a protein content of about 65% to about 90% by dry weight, the protein forming protein fibers in a generally parallel orientation, the composition having a hardness greater than 3 kg, a chewiness greater than 10 kg*mm, and a springiness of at least 0.90. 
     
     
         2 . The thermally processed protein composition of  claim 1 , wherein the protein composition is commercially sterile. 
     
     
         3 . The thermally processed protein composition of  claim 1 , wherein the protein composition is pasteurized. 
     
     
         4 . The thermally processed protein composition of  claim 1 , wherein the hardness is greater than 4.5 kg. 
     
     
         5 . The thermally processed protein composition of  claim 1 , wherein the chewiness is greater than 15 kg*mm. 
     
     
         6 . The thermally processed protein composition of  claim 1 , wherein the protein composition has a cohesiveness of greater than 0.5. 
     
     
         7 . The thermally processed protein composition of  claim 1 , wherein the protein composition has an oil content of about 1% to less than 15% by dry weight. 
     
     
         8 . The thermally processed protein composition of  claim 7 , wherein the protein composition has an oil content of about 3% to about 10% by dry weight. 
     
     
         9 . The thermally processed protein composition of  claim 1 , wherein the protein content is from about 70% to about 85% by dry weight. 
     
     
         10 . The thermally processed protein composition of  claim 1 , further comprising a starch, a hydrocolloid, grain flour, or a softener. 
     
     
         11 . A packaged food product comprising the thermally processed protein composition of  claim 1 . 
     
     
         12 . The packaged food product of  claim 11 , wherein the packaged food product is packaged in a can. 
     
     
         13 . The packaged food product of  claim 11 , wherein the packaged food product is packaged in a pouch. 
     
     
         14 . The packaged food product of  claim 11 , wherein the packaged food product is packaged in a tray, a box, or a tub. 
     
     
         15 . The packaged food product of  claim 11 , wherein the packaged food product is a soup. 
     
     
         16 . The packaged food product of  claim 11 , wherein the packaged food product is a shredded protein product. 
     
     
         17 . A method of making a packaged food product, comprising:
 a. producing a thermally processed protein composition by applying to the heat stable extruded protein composition heat in an amount sufficient to render the heat stable extruded protein composition pasteurized or commercially sterile, the thermally processed protein composition having protein fibers in a generally parallel orientation and having a protein content of about 65% to about 90% by dry weight, a hardness greater than 3 kg, a chewiness greater than 10 kg*mm, and a springiness of at least 0.90; and   b. packaging the thermally processed protein composition in a hermetically sealed container.   
     
     
         18 . The method of  claim 17 , wherein the heat stable extruded protein composition is placed in the hermetically sealed container prior to applying heat to produce the thermally processed protein composition. 
     
     
         19 . The method of  claim 17 , wherein the heat stable extruded protein composition is thermally processed with or in a liquid comprising a coloring agent or a flavoring agent. 
     
     
         20 . The method of  claim 17 , further comprising the step of:
 c. producing the heat stable extruded protein composition from a stream comprising a proteinaceous composition having a protein content of about 65% to about 90% by dry weight, a moisture content of from about 45% to about 56%, and an oil content of up to about 15% by dry weight at a barrel temperature of from about 270° F. to about 330° F.   
     
     
         21 . The method of  claim 17 , further comprising the step of:
 c. producing the heat stable extruded protein composition from a stream comprising a proteinaceous composition having a protein content of about 65% to about 90% by dry weight, a moisture content of from about 45% to about 56%, and an oil content of up to about 15% by dry weight, and heating the stream to a temperature of from about 240° F. to about 330° F.