Snack product
AssigneeNestec S.A.
InventorsSylke Neidlinger, Paul Mikota, Agnes Houlmann
Life of this patent
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Abstract
A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and melt-in-the-mouth texture while being rich in protein and calcium
Claims19
A process for manufacturing a snack product comprising:
- preparing a mixture comprising, in parts by weight, from 5.5 to 27.5 parts of non-fat milk solids, about 2.5 to 12.5 parts of milk fat or vegetable fat or combination thereof, about 50 to 80 parts of amylaceous material, up to 12 parts of sugar, and added water up to a water content of from 1 1 to 19% by weight of the mixture;
- cooking the mixture at 120 to 170° C. under 40 to 160 bar for 5 to 50 s;
- to obtain a thermoplastic mass having a porous texture;
- injecting compressed nitrogen into the thermoplastic mass to decrease the size of the pores and cool the mass before extrusion;
- and
- extruding the thermoplastic mass to obtain a snack product.
The snack product of claim 16 having a residual water content of about 1 to 3% and being in the shape of a star, ring, half moon, flower, heart, square, loop or banana.
An extruded, expanded snack product that has a fine, porous, crunchy, smooth, and melt-in-the-mouth texture prepared by extruding a mixture comprising, in parts by weight, from 5.5 to 27.5 parts of non-fat milk solids, about 2.5 to 12.5 parts of milk fat or vegetable fat or combination thereof, about 50 to 80 parts of amylaceous material, up to 12 parts of sugar, added water up to a water content of from 11 to 19% by weight of the mixture, and nitrogen gas in an amount effective to decrease pore size.
Dependencies are inferred from the claim text.