Method for developing a dairy protein cake
AssigneeFrito-Lay North America, Inc.
InventorsJonathan L. Licker, Darrell L. Taylor, Thomas A. Trezza, Craig J. Weitz
Life of this patent
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Abstract
A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
Claims21
A method for making a dairy protein based puffed food snack, said method comprising the steps of:
- a) Mixing dry ingredients comprising starch components and a milk protein component, wherein said starch components comprise potato starch and tapioca starch;
- b) Adding water to precondition said dry ingredients to form a dairy protein based dough having a moisture level of about 25% to about 37%;
- c) Extruding the dough to form a dough rope wherein said dough comprises a moisture content of about 20% to about 28%, said extruding step comprising a two-step extrusion process having a first extruder and a second extruder;
- d) Cutting the dough rope into dairy protein based pellets;
- e) Drying the pellets to between 7% to 15% moisture by weight;
- and
- f) Puffing the pellets into a puffed cake using a rice cake popper, thus forming a dairy protein based puffed food snack.
A method for making a dairy protein based puffed food snack from a shelf-stable pellet used for expansion into said puffed food snack, said method comprising the steps of:
- a) Mixing dry ingredients comprising potato starch, tapioca starch and a milk protein derivative, said milk protein derivative selected from the group consisting of whey protein isolate, milk protein isolate and calcium caseinate;
- b) adding water to said dry ingredients of step a) to precondition said dry ingredients to form a dough having a moisture level of about 25% to about 37%;
- hydrating said dry ingredients
- c) extruding said dough using a two-step extrusion process to form a dough rope, the two-step extrusion process comprising a first extruder and a second extruder;
- d) cutting the dough rope into dairy protein based pellets;
- e) drying said dairy protein based pellets to a moisture level of approximately 9 to 13%;
- and
- f) puffing said dairy protein based pellets using a puffing machine, thus forming a dairy protein based puffed snack food.
Dependencies are inferred from the claim text.