초록 ▼

A protein system for food products containing a moisture source is provided having a combination of intact proteins, casein, and partially hydrolyzed dairy protein and partially hydrolyzed legume protein in a total amount effective to reduce mixing time and/or shear requirements, and reduce firmness

A protein system for food products containing a moisture source is provided having a combination of intact proteins, casein, and partially hydrolyzed dairy protein and partially hydrolyzed legume protein in a total amount effective to reduce mixing time and/or shear requirements, and reduce firmness development during processing and storage of the food products to increase shelf life. The reduced firmness is achieved without embittering the food product by using a protein blend delivering a unique balance of partially hydrolyzed and intact proteins, and casein. Methods of making the food products with the protein blends are also covered.

대표청구항 ▼

What is claimed is: 1. A food product comprising a core component and a coating compound, the coating compound covering at least a portion of the core component and having a water activity of about 0.45 to about 0.65 at the time of manufacture, the core component comprising a mixture comprising a mo

What is claimed is: 1. A food product comprising a core component and a coating compound, the coating compound covering at least a portion of the core component and having a water activity of about 0.45 to about 0.65 at the time of manufacture, the core component comprising a mixture comprising a moisture source, partially hydrolyzed dairy protein, partially hydrolyzed legume protein, non-hydrolyzed intact dairy protein, and non-hydrolyzed intact legume protein, the core component balanced to provide a water activity of about 0.40 to about 0.60 at the time of manufacture, wherein the partially hydrolyzed dairy protein and partially hydrolyzed legume protein are present in a total amount effective to reduce firmness of the food product during processing and shelf life relative to an otherwise identical food product which substitutes intact forms of the partially hydrolyzed dairy protein and partially hydrolyzed legume protein therefor, and without embittering the food product, wherein the partially hydrolyzed dairy protein and partially hydrolyzed legume protein acquire moisture from the moisture source such that the partially hydrolyzed dairy protein and partially hydrolyzed legume protein hydrate during processing and shelf life without hardening, wherein the coating compound water activity and the core component water activity effect an equilibration of moisture during shelf-life and wherein the mixture provides a dough that can be formed during processing into the core component of the food product that is self supporting and remains moist and chewy during shelf life.