Baking & Snack - October 2006 - 118

RECENT PATENTS

MODIFIED WHEY FOR BREAD-MAKING

Ⅵ US Patent No. 7,083,816 (Aug. 1, 2006),
J. Souppe, et al., assigned to Compagnie Laitiere
Europeenne,
Conde sur
Vire, France.
Preparing
modified whey
includes lactose removal,
hydrolysis,
pre-treatment
of calcium trap
proteins, hydrolysis of the pre-treated proteins and enzyme inactivation. The hydrolysis process
is carried out in the presence of an endopeptidase and an exopeptidase. The patent
also reflects whey obtained by the above
process that contains a lactose content of
10 to 50% of the weight initially present
and a total protein amount not more than
80% by weight of proteins initially present.
The modified whey can be used as a breadmaking enhancer.

retaining isoflavones and saponins. The
resulting soy protein concentrate is useful
as a milk substitute in other nutrition and
health products including bakery items.
SPIDER WEB SHAPED PASTA

Ⅵ US Design Patent
No. D526,461 (Aug.
15, 2006), G. Haro,
assigned to Kraft
Foods Holdings,
Inc., Northfield, IL.
LOW-ISOFLAVONE, HIGH-SAPONIN
SOY PROTEIN

Ⅵ US Design Patent No. D526,111
(Aug. 8, 2006), C. Rivero-Jimenez, et. al., assigned
to Frito-Lay
North America,
Inc., Plano, TX.

Ⅵ US Patent No. 7,090,885 (Aug. 15,
2006), N. Singh, assigned to Solae, LLC, St.
Louis, MO.
Further to Patent No. 7,083,819, the soy
protein material having a very low isoflavone content and a high saponin content
is produced by a process that involves removal by adsorption of isoflavones from a
soy protein material obtained by removing
fiber from soy flour or flakes. The soy protein material has a high nitrogen solubility
index (NSI). The low-isoflavone, high-saponin soy protein material has at least 55%
protein, less than 200 μg per g isoflavones
of total dry matter and at least 1,000 μg per
g soyasapogenols of total dry matter. The
process for producing the soy protein material involves removing fiber from a defatted soybean material and obtaining liquor
that is subsequently pasteurized. Next,
sugars and other low-molecular-weight
components are removed from the liquor
using membrane separation to increase the
protein content of the final material. The
resulting liquor or retentate is subjected to
adsorptive removal of isoflavones and is
pasteurized and spray dried.

SOY PROTEIN CONCENTRATE

DEFLAVORING WHEY PROTEIN

Ⅵ US Patent No. 7,083,819 (Aug. 1, 2006), N.
Singh, assigned to Solae, LLC, St. Louis, MO.
A method for manufacturing a soy
protein concentrate results in a low nondigestible oligosaccharide and high isoflavone content. The soy protein may also
have high saponin content. The method
includes using a membrane in an ultrafiltration process to separate non-digestible
oligosaccharides from the protein while

Ⅵ US Patent No. 7,094,439 (Aug. 22,
2006), A. Akashe, et. al., assigned to Kraft
Foods Holdings, Inc., Northfield, IL.
Whey protein materials from cheesemaking processes, whey protein concentrates and whey protein isolates, are
deflavored by adjusting the pH of an aqueous composition of the protein materials
to between 8 and 12. This solubilizes the
whey proteins and releases the flavoring

SANDWICH COOKIE

Ⅵ US Design Patent
No. D525,763 (Aug.
1, 2006), M. Mihalos, et. al., assigned
to Kraft Foods
Holdings, Inc., Northfield, IL.
SNACK FOOD

124 / BAKING & SNACK / October 2006

compounds. The mixture is then passed
through an ultrafiltration membrane having a molecular weight cutoff up to 50,000
Daltons under conditions at which the
flavoring compounds pass through the
membrane, leaving the retained whey protein material with improved flavor.
LAYERED CEREAL BARS

Ⅵ US Patent No. 7,097,870 (Aug. 29,
2006), D. Funk, et. al., assigned to General
Mills, Inc., Minneapolis, MN.
This layered bar has at least two cereal
layers having identifiable RTE cereal pieces
and at least one filling layer between the
two cereal layers. In one version, the cereal
bar is uncooked having a total nutrient
level equal to or greater than the nutrient level of a single serving of RTE cereal
with milk. In another version, the cereal

layer contains RTE cereal, high-protein
rice pieces and textured vegetable protein
in a ratio of 2:1:1. This cereal layer also
contains a binder to hold the bar together.
The filling layer is a confectionery center
that is high in milk content but possesses a
relatively low water activity. The filling can
also be a low-water-activity fruit filling.
Processing steps include mixing a binder
with a cereal having identifiable cereal
pieces to form an amorphous mass, compressing the amorphous mass into a first
layer and a second layer, applying a filling
layer on the first layer, combining the first
layer and filling layer with the second layer
and pressing the first layer, filling layer
and second layer together to form pressed
layers. The combined layers are cut into
individual cereal bars.

Baking & Snack - October 2006

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