Patent US4120989A successfully refreshed from Google Patents.
US4120989A
Expired / Lapsed
US
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High protein pasta formulation
Assignee: Stauffer Chemical Co
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Filing: 1976-11-01
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Granted: 1978-10-17
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Expires: 1996-11-01
Abstract
Abstract A high protein pasta which does not crack or craze upon drying or storage is prepared using a blend of from about 80% to about 95% flour, preferably semolina, and from about 20% to about 5% of a whey protein concentrate wherein at least 60% of the protein is denaturated which concentrate contains from about 1% to about 10% by weight of a food grade emulsifier, the latter percentage being based on the weight of the whey protein concentrate and the emulsifier.
Inventors
- 👤 Donald A. Grindstaff
- 👤 John R. Eterno
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 10:55
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/04; A23J3/08; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
79 words
A high protein pasta which will not craze upon drying and storage consisting essentially of from about 80% to about 95% flour, from about 0 to about 8% soy protein isolate and from about 5 to about 20% of a whey protein concentrate/emulsifier composition consisting essentially of: a. from about 90% to about 99% of a whey protein concentrate wherein at least 60% of the protein is denatured and, b. from about 10% of about 1% food grade emulsifier.
Claim 2
Dependent Claim
79 words
A high protein pasta which will not craze upon drying and storage consisting essentially of from about 80% to about 95% flour, from about 0 to about 8% soy protein isolate and from about 5 to about 20% of a whey protein concentrate/emulsifier composition consisting essentially of: a. from about 90% to about 99% of a whey protein concentrate wherein at least 60% of the protein is denatured and, b. from about 10% of about 1% food grade emulsifier.
Claim 3
Dependent Claim
23 words
The pasta as recited in claim 1 wherein said whey protein concentrate contains from about 40% to about 60% by weight whey protein.
Claim 4
Dependent Claim
35 words
The pasta as recited in claim 1 wherein said pasta consists essentially of a blend of from about 82% to about 90% flour and from about 10 to about 18% of the whey protein/emulsifier product.
Claim 5
Dependent Claim
20 words
The pasta as recited in claim 1 wherein said emulsifier is a food grade mono and diglyceride fatty acid ester.
Claim 6
Dependent Claim
43 words
The pasta as recited in claim 1 wherein said whey protein concentrate is present in an amount ranging from about 94% to about 98%, and said food grade emulsifier is present within the range of from about 6% to about 2% by weight.
Claim 7
Dependent Claim
12 words
The pasta as recited in claim 1 wherein said flour is semolina.
Claim 8
Dependent Claim
17 words
The pasta as recited in claim 1 wherein said concentrate is derived from 100% cottage cheese whey.
Claim 9
Dependent Claim
19 words
The pasta as recited in claim 1 wherein said whey protein concentrate is derived from 100% cottage cheese whey.
Claim 10
Dependent Claim
19 words
The high protein pasta as recited in claim 1 wherein at least 70% of the whey protein is denatured.
Claim 11
Dependent Claim
21 words
The high protein pasta as recited in claim 1 wherein said whey protein concentrate is prepared by the ultrafiltration of whey.
Claim 12
Independent Claim
83 words
A method for preparing a whey protein concentrate emulsifier blend wherein at least 60% of the whey protein is denatured comprising: a. Blending a food grade emulsifier with an undenatured whey protein concentrate in water, b. Heating the aqueous blend to a temperature above 60° C. and below 99° C. for a period of time sufficient to substantially denature at least 60% of the whey protein but insufficient to form a curd, c. cooling the aqueous blend, and d. drying said aqueous blend.
Claim 13
Independent Claim
83 words
A method for preparing a whey protein concentrate emulsifier blend wherein at least 60% of the whey protein is denatured comprising: a. Blending a food grade emulsifier with an undenatured whey protein concentrate in water, b. Heating the aqueous blend to a temperature above 60° C. and below 99° C. for a period of time sufficient to substantially denature at least 60% of the whey protein but insufficient to form a curd, c. cooling the aqueous blend, and d. drying said aqueous blend.
Claim 14
Dependent Claim
83 words
A high protein pasta which is resistant to crazing on drying consisting essentially of from about 80% to about 95% flour, from about 0% to about 8% soy protein isolate, from about 19.95% to about 3% denatured whey protein concentrate wherein at least 60% of the protein is denatured and from about 0.05% to about 2% of a food grade emulsifier, the total of said protein concentrate and said emulsifier being within the range of from about 5% to about 20% by weight.
Claim 15
Dependent Claim
83 words
A high protein pasta which is resistant to crazing on drying consisting essentially of from about 80% to about 95% flour, from about 0% to about 8% soy protein isolate, from about 19.95% to about 3% denatured whey protein concentrate wherein at least 60% of the protein is denatured and from about 0.05% to about 2% of a food grade emulsifier, the total of said protein concentrate and said emulsifier being within the range of from about 5% to about 20% by weight.
Claim 16
Independent Claim
134 words
A method for preparing high protein pasta which is resistant to crazing upon drying which comprises: a. blending a food grade emulsifier with an undenatured whey protein concentrate in water; b. heating said blend to a temperature above 60° C. and below 99° C. for a period of time sufficient to substantially denature at least 60% of the whey protein but insufficient to form a curd; c. cooling and drying the blend; d. mixing from about 5% to about 20% by weight of said blend with from about 80% to about 95% flour with the mixing being continued until the mixture becomes uniform; e. thereafter adding water to said mixture in an amount of about 11.3 kilograms per 45.4 kilograms of the mixture; and f. extruding said mixture to form said high protein pasta.
Claim 17
Independent Claim
134 words
A method for preparing high protein pasta which is resistant to crazing upon drying which comprises: a. blending a food grade emulsifier with an undenatured whey protein concentrate in water; b. heating said blend to a temperature above 60° C. and below 99° C. for a period of time sufficient to substantially denature at least 60% of the whey protein but insufficient to form a curd; c. cooling and drying the blend; d. mixing from about 5% to about 20% by weight of said blend with from about 80% to about 95% flour with the mixing being continued until the mixture becomes uniform; e. thereafter adding water to said mixture in an amount of about 11.3 kilograms per 45.4 kilograms of the mixture; and f. extruding said mixture to form said high protein pasta.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1981-10-16 | 1982-04-17 | 1982-10-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-10-16 | 1986-04-17 | 1986-10-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-10-16 | 1990-04-17 | 1990-10-17 | $7700.00 | Window Closed / Lapsed |