A PROCESS FOR PREPARING A SHELF-STABLE PROTEIN SNACK

Abstract

The invention generally relates to a process for preparing a shelf-stable protein snack. More specifically the invention relates to a process for preparing a shelf-stable protein snack with a fibrous appearance and a crunchy texture.

Claims

1. A process for preparing a shelf-stable protein snack, the process comprising the steps of: a) feeding an extruder barrel with 40-70 wt % water and 15-35 wt % plant protein and 0-4 wt % starch and/or flour; b) injecting 0-15 wt % liquid oil, fat or a combination thereof into the extruder barrel at a location down-stream of the feeding location of step a); c) extruding the mixture through a cooling die; d) cutting and drying the extruded mixture.

2. The process for preparing a shelf-stable protein snack according to claim 1, wherein 0.1-15 wt %, liquid oil, fat or a combination thereof are injected into the extruder barrel at a location down-stream of the feeding location of step a).

3. The process for preparing a shelf-stable protein snack according to claim 1, wherein the shelf-stable protein snack does not comprise protein from an animal source.

4. The process for preparing a shelf-stable protein snack according to claim 1 further comprises feeding the extruder barrel with flavoring.

5. The process for preparing a shelf-stable protein snack according to claim 4, wherein the amount of flavoring is in the range of 0.5 to 15 wt %.

6. The process for preparing a shelf-stable protein snack according to claim 1, wherein the plant protein is mixed with the water before feeding the extruder barrels.

7. The process for preparing a shelf-stable protein snack according to claim 1, wherein the plant protein is added to the extruder barrel in the form of a dry powder and water is injected separately into the extruder barrel.

8. The process for preparing a shelf-stable protein snack according to claim 1, wherein the plant protein is selected from the group consisting of soy protein or wheat gluten, and a combination thereof.

9. The process for preparing a shelf-stable protein snack according to claim 1, wherein the liquid oil is sunflower oil.

10. The process for preparing a shelf-stable protein snack according to claim 1, wherein the extruder barrel is heated to a temperature between 80-300 C.

11. The process for preparing a shelf-stable protein snack according to claim 1, wherein the extruded mixture has an exit temperature at the end of the cooling die between 50-110 C.

12. A process as claimed in claim 1, wherein the drying is vacuum drying.

13. A shelf-stable protein snack obtainable by a process comprising the steps of: a) feeding an extruder barrel with 40-70 wt % water and 15-35 wt % plant protein and 0-4 wt % starch and/or flour; b) injecting 0-15 wt % liquid oil, fat or a combination thereof into the extruder barrel at a location down-stream of the feeding location of step a); c) extruding the mixture through a cooling die; d) cutting and drying the extruded mixture.

14. A shelf-stable protein snack of claim 13 wherein the shelf-stable protein snack has a protein content after drying of at least 40 wt %.

15. A shelf-stable protein snack as claimed in claim 13 wherein the shelf-stable protein snack after drying has a water activity less than 0.6.

Description

EXAMPLES

[0059] The invention is further described with reference to the following examples. It will be appreciated that the invention as claimed is not intended to be limited in any way by these examples.

[0060] The examples are describing the preparation of a shelf-stable protein snack by the process of this invention. A dry mix of the plant protein was added through a hopper (8) into the extruder barrel (4) and water is separately injected (3) at room temperature. The extruder barrel (4) is heated within a curve between 80-150 C. Oil is injected (5) within this temperature range within the first quarter of the total length of the extruder barrel (4). The cooling die (7) is cooling the extruded mixture to an exit temperature of 70 C., which is afterwards cutted and dried using a vacuum dryer. The product was made on a Bhler BCTL-42 twin screw extruder from the following materials:

Example 1

[0061]

TABLE-US-00001 Ingredient % (w/w) Water 50 Wheat Gluten Protein concentrate 34 Maltodextrin 3 Liquid plant oil 4 Starch or Flour 4 Flavouring 5 Total Protein content from concentrate 27

Example 2

[0062]

TABLE-US-00002 Ingredient % (w/w) Water 63 Soy Protein concentrate 25 Wheat Gluten Protein concentrate 5 Liquid plant oil 4 Starch or Flour 0 Flavouring 3 Total Protein content from concentrate 21

Example 3

[0063]

TABLE-US-00003 Ingredient % (w/w) Water 63 Soy Protein concentrate 30 Liquid plant oil 4 Starch or Flour 0 Flavouring 3 Total Protein content from concentrate 21

Example 4

[0064]

TABLE-US-00004 Ingredient % (w/w) Water 51 Soy Protein concentrate 35 Maltodextrin 1.5 Liquid plant oil 8 Starch or Flour 0 Flavouring 4.5 Protein content from concentrate 25

Example 5

[0065]

TABLE-US-00005 Ingredient % (w/w) Water 61 Soy Protein concentrate 31 Liquid plant oil 4 Starch or Flour 0 Flavouring 4 Total Protein content from concentrate 21

[0066] The resulted shelf-stable protein snacks from examples 1 to 5 have a fibrous appearance of real meat with a crunchy texture.