Crisped proteinaceous food product
AssigneeMichael Foods, Inc.
InventorsAlicia Stube, Noel G. Rudie
Life of this patent
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Abstract
A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ˜500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.
Claims23
A proteinaceous food product having a bulk density of from 120 to 500 g/L, said food product comprising water, expanded starch, and denatured proteins, at least 33 weight percent of said proteins being ovalbumin.
The food product of claim 7 comprising at least 35 weight percent expanded starch.
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A process for preparing a proteinaceous food product having a bulk density of from 120 to 500 g/L, said method comprising:
- a) providing an extruder in which the temperature of each segment of the barrel of said extruder is maintained at no more than 30° C.;
- b) introducing, on average, 10 to 20 L water to each 100 kg of dry ingredients so as to provide an extrudable blend, wherein dried egg white and starch comprise at least 95% of said dry ingredients and wherein said dried egg white and said starch are present at a ratio of from 2:3 to 3:2;
- c) conveying said extrudable blend along the length of said extruder barrel, wherein the screw speed of said extruder is maintained at from 200 to 600 rpm;
- d) permitting said extrudable blend to exit said extruder barrel at a temperature of from 100° to 165° C., thereby providing an extrudate having a moisture content of from 10 to 25 weight percent;
- and
- e) reducing the moisture content of said extrudate to less than 5 weight percent, thereby providing said food product,
- wherein at least 33 weight percent of said proteins in said food product are ovalbumin.
Dependencies are inferred from the claim text.