PROTEIN INGREDIENT SELECTION AND MANIPULATION FOR THE MANUFACTURE OF SNACK FOODS

Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or...

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Bibliographische Detailangaben
Hauptverfasser:	ARDISSON-KORAT, ANDRES VICTOR, STALDER, JAMES WILLIAM, HWANG, CHIEN-SENG
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes. L'invention concerne des procédés d'incorporation de protéines du lait dans des produits de collation extrudés dans le but de fournir une bonne source de protéines. Dans un premier aspect, des produits soufflés, directement expansés sont obtenus en sélectionnant au moins une protéine filtrée dérivée du lait et en contrôlant les réactions indésirables avec un ou plusieurs agents de contrôle de l'expansion. Grâce à l'addition d'agents de contrôle de l'expansion comme le carbonate de calcium, la pâte contenant des protéines du lait thermiquement traitée permet étonnamment d'obtenir un produit alimentaire de collation soufflé plus croustillant. Dans un deuxième aspect, la présente invention concerne la manipulation de protéines de lactosérum en assurant la dénaturation de la protéine avant sa combinaison avec d'autres ingrédients secs pour former une pâte à base de lactosérum qui peut être étalée, appropriée aux procédés de type extrusion à froid.