Enriched wheat macaroni

Claim 2

An enriched wheat macaroni product comprising a major portion of about 78% to about 92% of semolina as the principal protein source, a minor portion of another protein source including at least 2.0% of one milk fraction protein ingredient, and an added amount of about 0.5% to about 1.0% of the amino acid L Lysine, such added amount of said amino acid being in addition to the amount thereof naturally present in free and combined form in the other ingredients, whereby said product in finished cooked form has a protein quantity of at least 20% and a protein quality of at least PER 2.50.

Claim 3

The enriched wheat macaroni product according to claim 1 wherein said milk fraction protein ingredient is selected from a group consisting of denatured dried whey solids containing 35% to 50% whey protein and a caseinate selected from a class of calcium, sodium, potassium, magnesium, lithium and ammonium.

Claim 4

The enriched wheat macaroni product according to claim 1 wherein said milk fraction protein ingredient comprises from about 5.5% to about 21.5% of denatured whey solids containing 35% to 50% whey protein.

Claim 5

The enriched wheat macaroni product according to claim 1 wherein said milk fraction protein ingredient comprises from about 2.0% to about 7.5% calcium caseinate.

Claim 6

The enriched wheat macaroni product according to claim 1 wherein said other protein source comprises from about 5.5% to about 8.0% denatured whey solids containing 35% to 50% whey protein and about 2.0% to about 4.0% calcium caseinate.

Claim 7

The enriched wheat macaroni product according to claim 5 including about 1.2% to about 1.5% wheat gluten and about 0.10 calcium hydroxide.

Claim 8

An enriched wheat macaroni product comprising about 78% to about 92% semolina as its principal protein ingredient; from about 2.0% to about 12.0% of at least one milk fraction protein ingredient; from about 1.5% to about 19.5% of at least one non-wheat and non-milk fraction protein ingredient selected from a group consisting of torula yeast, fish meal, cottonseed meal, peanut meal, soy flour, soy concentrate and soy isolate; and an added amount of about 0.5% to 1.0% of the amino acid L Lysine; said enriched wheat macaroni product is finished, cooked form having a total protein quantity of 20% to 25%, a total protein quality of at least PER 2.50, and the added amount of L Lysine plus the amount thereof naturally present in free and combined form in the other ingredient does not exceed 6.4% by weight of the total protein.

Claim 9

An enriched wheat macaroni product comprising about 78% to about 92% semolina as its principal protein ingredient; from about 2.0% to about 12.0% of at least one milk fraction protein ingredient; from about 1.5% to about 19.5% of at least one non-wheat and non-milk fraction protein ingredient selected from a group consisting of torula yeast, fish meal, cottonseed meal, peanut meal, soy flour, soy concentrate and soy isolate; and an added amount of about 0.5% to 1.0% of the amino acid L Lysine; said enriched wheat macaroni product is finished, cooked form having a total protein quantity of 20% to 25%, a total protein quality of at least PER 2.50, and the added amount of L Lysine plus the amount thereof naturally present in free and combined form in the other ingredient does not exceed 6.4% by weight of the total protein.

Claim 10

An enriched wheat macaroni product consisting essentially of a mixture of about 88.45% semolina, about 5.60% of denatured dried whey solids containing 50% whey protein, about 4.00% calcium caseinate, about 1.20% wheat gluten and an amount of about 0.75% L Lysine in addition to the amount thereof naturally present in free and combined form in the other ingredients, whereby said product in finished cooked form has a protein quantity of at least 20% and a protein quality of at least PER 2.50.

Claim 11

An enriched wheat macaroni product consisting essentially of a mixture of about 88.45% semolina, about 5.60% of denatured dried whey solids containing 50% whey protein, about 4.00% calcium caseinate, about 1.20% wheat gluten and an amount of about 0.75% L Lysine in addition to the amount thereof naturally present in free and combined form in the other ingredients, whereby said product in finished cooked form has a protein quantity of at least 20% and a protein quality of at least PER 2.50.