US 11,985,991 B2
Extruded protein product and methods of making
Goeran Walther, Plymouth, MN (US); Steven C Robie, Plymouth, MN (US); Kevin H Wright, Crystal, MN (US); and Joel R Lafavor, Minnetonka, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Filed by General Mills, Inc., Minneapolis, MN (US)
Filed on Feb. 27, 2020, as Appl. No. 16/803,453.
Application 16/803,453 is a division of application No. 14/599,763, filed on Jan. 19, 2015, abandoned.
Prior Publication US 2020/0196630 A1, Jun. 25, 2020
Int. Cl. A23J 3/26 (2006.01); A23J 3/16 (2006.01); A23L 33/185 (2016.01); A23P 20/10 (2016.01); A23P 30/20 (2016.01)
CPC A23J 3/26 (2013.01) [A23J 3/16 (2013.01); A23L 33/185 (2016.08); A23P 20/10 (2016.08); A23P 20/105 (2016.08); A23P 20/11 (2016.08); A23P 30/20 (2016.08)] 15 Claims
OG exemplary drawing
 
1. A method of making ready to eat extruded pieces, comprising:
a. processing, under extrusion conditions, a composition comprising a powdered protein ingredient, a protein matrix disruptive ingredient, water, an oil, and inclusions, with the powdered protein ingredient comprising at least 45% protein by weight of the powdered protein ingredient, to form a protein matrix composition having a protein content of from about 10% to about 65% by weight, a moisture content of from about 25% to about 55% by weight, an oil content of from about 1% to about 15% by weight, and inclusions in an amount of about 10% to about 50% by weight, wherein the extrusion conditions comprise a specific mechanical energy (SME) of from about 10 Wh/kg to about 50 Wh/kg, a die pressure of from about 150 PSI to about 350 PSI, and/or a die temperature of from about 200° F. to about 350° F.;
b. forming the protein matrix composition into pieces, and
c. drying the protein matrix composition pieces to a moisture content of from about 1.5% to about 8% by weight to form ready to eat extruded pieces having visually distinguishable inclusions, a density of from about 0.8 g/cc to about 1.0 g/cc, a texture suitable for consumption without further preparation, and agglomerations of protein surrounded by protein matrix disruptive ingredient, the protein being in an amount of about 30% to about 90% by weight of the extruded pieces, a protein matrix disruptive ingredient in an amount of from about 5% to about 50% by weight of the extruded pieces, oil in an amount of from about 4% to about 20% by weight of the extruded pieces, the oil substantially uniformly distributed throughout the extruded pieces.