公开(公告)号：US20210068420A1

公开(公告)日：2021-03-11

申请号：US16562969

申请日：2019-09-06

Applicant: FRITO-LAY NORTH AMERICA, INC.

Inventor： Yi ZHU ,  James COOMES ,  Thomas TREZZA ,  Charlene GLADDEN

IPC: A23J3/22 ,  A23J3/14 ,  A23J3/26

Abstract: A plant protein snack with meat-like texture food product generally includes a plant based structured product having layered fibers that are cross-linked yet generally aligned along a longitudinal axis and that mimics the look and organoleptic properties of meat jerky products. Methods of making the food product are described.

公开(公告)号：US20190269150A1

公开(公告)日：2019-09-05

申请号：US15911428

申请日：2018-03-05

Applicant: Frito-Lay North America, Inc.

Inventor： James Michael COOMES ,  Charlene GLADDEN ,  Chien-Seng HWANG ,  Thomas Anthony TREZZA ,  Yi ZHU

IPC: A23J3/26 ,  A23P30/25 ,  A23L5/10 ,  A23J3/16 ,  A23J3/18

Abstract: Gluten and legume protein are combined with an aqueous solution and leavening agent, and processed through an extruder to obtain an expanded textured product resembling a pork snack food. The extruder is configured with a die assembly having a perforation plate with a plurality of small perforations and a forming die with a die opening that may be partitioned into a collection of smaller openings in order to produce products with desired dimensions. The viscous melt is cooked in the extruder and then forced through the die assembly. Upon exiting the forming die of the extruder, a fibrous product base is formed, expanded with air pockets. The base is then further cooked to a shelf stable moisture content, seasoned, and ready for consumption.