Fruit paste-based food product incorporating high protein particulates
A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
1. A food product, comprising:
a moist, fruit-paste matrix having a water activity level in a range of 0.55 to 0.70; and,
protein particulates intermixed with the fruit-paste matrix, said protein particulates including protein bits, established from a non-dairy and non-soy protein source, and a syrup coating selected from the group consisting of honey, maple, tapioca, agave, brown rice, date and sorghum syrups, provided directly on and hardened around the protein bits such that the protein particulates have a crunchy texture attribute and remain crunchy in the fruit-paste matrix over an extended period of time versus protein particulates which do not include a corresponding syrup coating.
2. The food product of claim 1 wherein the protein particulates are included in an amount of 20-35% of the food product.
3. The food product of claim 2 wherein the protein particulates includes 35-55 g protein/100 grams of the particulates.
4. The food product of claim 1 wherein the protein bits are approximately 80% pea protein.
5. The food product of claim 1 wherein the protein particulates have a size ranging from greater than 2 mm and up to 6 mm.
6. The food product of claim 1 wherein the syrup coating lacks any added sucrose.
7. The food product of claim 1 wherein the fruit-paste matrix is selected from the group consisting of a fig matrix, a raisin matrix, a date matrix and a combination thereof.
8. The food product of claim 1 wherein the protein bits have a bulk density of 0.3-0.6 g/cc.
9. The food product of claim 8 wherein the bulk density is about 0.4 g/cc.
10. The food product of claim 1 wherein the fruit-paste matrix employs fruit as a binder and lacks any syrup binder.
11. The food product of claim 1 defining a bar having at least 10 grams of protein per serving.
12. A method for preparing food products comprising the steps of:
providing a fruit-paste matrix having a water activity in the range of 0.55-0.70;
coating protein bits, constituting a non-dairy and non-soy protein source, with a syrup selected from the group consisting of honey, maple, tapioca, agave, brown rice, date and sorghum syrups, applied directly on and hardened around the protein bits to establish protein particulates having a crunchy texture attribute;
intermixing the protein particulates into the fruit-paste matrix to form a composite food product in which the protein particulates remain crunchy over an extended period of time versus protein particulates which do not include a corresponding syrup coating; and
forming individual food products from the composite food product.
13. The method of claim 12 wherein the protein particulates are included in an amount of 20-35% of the composite food product.
14. A method for preparing food products comprising the steps of:
providing a fruit-paste matrix having a water activity in the range of 0.55-0.70;
coating protein bits, constituting a non-dairy and non-soy protein source, with a syrup selected from the group consisting of honey, maple, tapioca, agave, brown rice, date and sorghum syrups to establish protein particulates having a crunchy texture attribute, wherein the coating of the protein bits includes heating extruded protein bits to 170° F-255° F. (77° C.-124° C.), separately heating the syrup to about 255° F. (124° C.), and combining the heated extruded protein bits and the heated syrup;
intermixing the protein particulates into the fruit-paste matrix to form a composite food product in which the protein particulates are included in an amount of 20-35% of the composite food product and remain crunchy over an extended period of time versus protein particulates which do not include a corresponding syrup coating; and
forming individual food products from the composite food product.
15. The method of claim 14 wherein the coating step further includes air drying the protein particulates to approximately 90° F. (32° C.).
16. The method of claim 12 further comprising: selecting the fruit-paste matrix from the group consisting of a fig matrix, a raisin matrix, a date matrix and a combination thereof.
17. The method of claim 12 further comprising: drying and de-clumping the protein particulates prior to intermixing the protein particulates into the fruit-paste matrix.
18. The method of claim 17 further comprising: cooling and sizing the protein particulates prior to intermixing the protein particulates into the fruit-paste matrix.