Method of manufacturing a high protein snack food

Details Method of manufacturing a high protein snack food Method of manufacturing a high protein snack food

1978-04-14

1980-01-15

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426243, 426551, 426558, 426560, 426657, 426438, 426439, 426808, A23J 118, A23J 120

Patent

active

041839668

ABSTRACT:
A method of manufacturing a high protein snack food including the steps of inoculating whey, such as derived from cheese making, with yeast, incubating the mixture with aeration until substantially all the whey lactose is utilized by the yeast, heating the culture to precipitate the whey protein, separating the whey protein and yeast cells to provide a paste-like material, mixing the whey protein and yeast cell paste with a filler composed of potato flakes or corn starch or a mixture of the two, plus either baking powder or baking soda (to reduce acidity), plus salt, and egg whites, into a dough, extruding the dough to provide snack-like pieces, frying the pieces in a deep fat fryer, and then cooking the fried pieces in a microwave oven.

REFERENCES:
patent: 2809113 (1957-10-01), Stimpson et al.
patent: 3282701 (1966-11-01), Wong et al.
patent: 3348950 (1967-10-01), Weiss
patent: 3849582 (1974-11-01), Blagdon et al.
patent: 3911142 (1975-10-01), Huelskamp et al.
patent: 4055666 (1977-10-01), Jeffreys et al.
Food Engineering, Aug. 1964, p. 95.

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