SELECTION OF PROTEIN INGREDIENT AND MANIPULATION THEREOF FOR PRODUCTION OF SNACKS Russian patent published in 2016 - IPC A23J3/08 A23J3/26 A23P30/20 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry. To obtain fluffy snack food product method is implemented as follows. One mixes protein component, containing at least 30 % of milk protein isolate with starch, wherein milk protein isolate contains at least 1.7 % of lactose. Dry ingredients are mixed with above protein and starch mixture to produce dry mixture, wherein at least one of said dry ingredients is agent controlling expansion, containing porous calcium carbonate in amount of approximately 1.26 %, and dry mix contains about 70-85 % of starch. Water-based solution is added to dry mixture to produce dough for extrudate. Said dough is extruded at pressure, at least nearly 1,200 psi to form snack food product with a crispy texture produced by direct extension. Dough for extrudate has temperature at least about 370°F at punch outlet, and at extruder end preferably about 390-398 °(F).

EFFECT: group of inventions provides product with improved expansion in volume and spongy texture with decrease of darkening effect.

14 cl, 13 dwg, 2 tbl