Preparation of a casein-based puffed product

Details Preparation of a casein-based puffed product Preparation of a casein-based puffed product

1986-05-12

1988-05-17

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 426 61, 426448, 426516, 426657, A23C 913, A23J 120

Patent

active

047449934

ABSTRACT:
A rennet casein-based puffed product is prepared by coagulating casein with rennet and adjusting the pH to from 5.1 to 5.7, drying it under controlled conditions, extruding it at a dry matter content of from 81% to 85% by weight and subjecting it to subatmospheric pressure. The product may be consumed as such, may be organoleptically modified, or may serve as a texturing, flavoring, or decorative agent in the preparation of culinary and confectionery-chocolate products.

REFERENCES:
patent: 2388991 (1942-02-01), Oatman
patent: 3036918 (1962-05-01), Wingerd et al.
patent: 3851081 (1974-11-01), Epstein

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