MILK PROTEIN BRIQUETTE PRODUCTION METHOD Russian patent published in 2013 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and envisages two versions of the product manufacture. The method for manufacture of a puffed snack product based on milk protein envisages dry ingredients mixing. The said dry ingredients contain components of potato or tapioca starch and milk protein. According to one version, milk protein is chosen from whey protein isolate, milk protein isolate and calcium caseinate. Then one adds water to produce milk protein based dough with moisture content equal to nearly 25 wt % - nearly 37 wt %. The produced dough is extruded with dough twine formation. The said dough has moisture content equal to nearly 20 wt % - nearly 28 wt %. Extrusion is performed in two stages with two extruders. The dough twine is cut into milk protein based granules and dried till moisture content is equal to 7 wt % - 15 wt %. According to the other version, moisture content in the granules is limited within the range of 9-13. Then the granules are swollen till formation of a puffed briquette in a machine for preparation of a puffed rice briquette.

EFFECT: invention allows to produce a swollen snack product based on milk protein, with a light and crispy texture, representing a good source of protein and calcium, with a small degree or absence of darkening and foreign after-tastes, and to use traditional equipment for the said product manufacture.

21 cl, 1 dwg, 9 tbl, 8 ex