Puffed protein based snack food

Abstract

A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and / or nutrients.

Description

CROSS-REFERENCE TO RELATED APPLICATION [0001] This patent application is a continuation of U.S. patent application Ser. No. 09 / 969,678 filed Oct. 3, 2001, which is hereby incorporated by reference.BACKGROUND OF INVENTION [0002] Much effort and many resources have been applied in the food industry to provide snack products that are both nutritious and convenient and will fulfill the organoleptic requirements of consumers as well as their desire to have a healthy diet. Many successes have been achieved in non-snack foods but nutritious snack foods have been more difficult to achieve. This may be partly due to the fact that oftentimes, it does not take a very large change in the formulation or the processing of food items to change their identity or characteristics and hence their acceptability to the consumer. Further, cereal grain based crisp snack foods such as chips are generally cooked at high temperatures which can adversely affect the nutritional value of the ingredients. The ty...

AI Technical Summary

Benefits of technology

[0008] The present invention involves the provision of a proteinacious food product formed by extrusion. The product is formed of protein and water that is extruded and puffed. Optionally, a filler such as carbohydrates can be included. The puffed product has sufficient structure for supporting its own weight during subsequent drying as by baking. The product is dried to a moisture content to provide a crisp or frangible product. The product is high in protein and preferably soy proteins including soy isolates and can be low in fat. The product is also characterized by the reduced or perceived lack of formation of proteinaceous fibers.

Problems solved by technology

Many successes have been achieved in non-snack foods but nutritious snack foods have been more difficult to achieve.

Further, cereal grain based crisp snack foods such as chips are generally cooked at high temperatures which can adversely affect the nutritional value of the ingredients.

The typical cooking process for crisp snack foods, particularly cereal grain based foods, is frying, which can result in a high level of fat intake for the consumer with its resulting nutritional problems.

Further, in frying processes, sometimes it is difficult to control the amount of fat uptake into the products or keep the fat uptake at a low level while still providing a fully cooked and crisp product.

In addition to the above discussed issues, these products are typically high in starch and low in protein.

While such products have high organoleptic appeal to consumers, they also have drawbacks because of their low nutritional value and in many products, high levels of fat.

Alternative cooking methods have been provided for snack items, but do not have the same organoleptic appeal as fried products.

Baked products have not met with the same success as their fried counterparts even with the drawbacks of the fried products.

Further, typically, such foods have a high density and consumers tend to overeat such products since there visually appears to be very little product intake during the eating occasion.

However, some of these products tend to be high in fat and / or low in protein content.

One problem encountered in making high protein items is the formation of fibers which is believed to be an interconnecting of protein molecules.

Such formation of fibers results in a chewy, tough product instead of a crisp and frangible food product as snack foods typically are.

Further, all proteins are not created equal for nutritional value.

Although gluten is nutritious, it can cause problems in some humans with their ability to digest and assimilate nutrients from foods.

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