公开(公告)号：WO2012036910A2

公开(公告)日：2012-03-22

申请号：PCT/US2011/050031

申请日：2011-08-31

申请人： FRITO-LAY NORTH AMERICA, INC, ,  ARDISSON-KORAT, Andres Victor ,  HWANG, Chien-seng ,  STALDER, James William

发明人： ARDISSON-KORAT, Andres Victor ,  HWANG, Chien-seng ,  STALDER, James William

IPC分类号： A23J1/20 ,  A21D13/00 ,  A21D8/02 ,  A23P1/12

CPC分类号： A23J3/26 ,  A23L7/117 ,  A23L33/19 ,  A23P30/34 ,  A23V2002/00 ,  A23V2250/032 ,  A23V2250/1578 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2250/5488 ,  A23V2250/612 ,  A23V2300/16

摘要： Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.

摘要翻译： 提出了将乳蛋白掺入挤压的零食产品以提供良好的蛋白质来源的方法。 在第一方面，通过选择至少一种来源于乳的过滤的蛋白质并控制与一种或多种膨胀控制剂的不期望的反应来获得直接膨胀的膨化产物。 通过加入诸如碳酸钙之类的膨胀控制剂，热处理的含乳蛋白的面团令人惊奇地导致了一种脆性膨化的零食食品。 在第二方面，本发明提供了通过确保蛋白质在与另外的干燥成分组合之前变性以形成适合于冷挤压型方法的可片状乳清基面团来操纵乳清蛋白。

公开(公告)号：WO2012036910A3

公开(公告)日：2012-05-31

申请号：PCT/US2011050031

申请日：2011-08-31

申请人： FRITO LAY NORTH AMERICA INC ,  ARDISSON-KORAT ANDRES VICTOR ,  HWANG CHIEN-SENG ,  STALDER JAMES WILLIAM

发明人： ARDISSON-KORAT ANDRES VICTOR ,  HWANG CHIEN-SENG ,  STALDER JAMES WILLIAM

IPC分类号： A23L1/164 ,  A23B4/03 ,  A23B4/044 ,  A23L1/00

CPC分类号： A23J3/26 ,  A23L7/117 ,  A23L33/19 ,  A23P30/34 ,  A23V2002/00 ,  A23V2250/032 ,  A23V2250/1578 ,  A23V2250/5118 ,  A23V2250/5424 ,  A23V2250/5488 ,  A23V2250/612 ,  A23V2300/16

摘要： Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.

摘要翻译： 提出了将乳蛋白掺入挤出的小吃产品中以提供良好的蛋白质来源的方法。 在第一方面，直接膨化膨化产品通过选择至少一种来自牛奶的过滤蛋白质并且控制与一种或多种膨胀控制剂的不希望的反应来获得。 通过添加膨胀控制剂如碳酸钙，热处理的含乳蛋白质的生面团令人惊讶地导致膨化的膨化快餐食品产品。 在第二方面，本发明通过确保蛋白质在与另外的干燥成分结合之前变性以形成适用于冷挤出型工艺的片状乳清基面团来提供乳清蛋白的操作。