HIGH-PROTEIN CRISPS UTILIZING A SINGLE PROTEIN ISOLATE
High-protein crisp products and methods of making these products are provided. The products are made from a mixture of ingredients, including a hydrolyzed soy protein isolate and a source of a Group I or Group II metal (e.g., CaCO 3 ). The mixture preferably further comprises a filler (e.g., a starch) and water. The blended dry ingredients are preferably first introduced into a preconditioner, after which they are passed through an extruder barrel to yield an extrudate that expands upon exiting the extruder outlet to form the crisp rice-like product.
1 . A method of forming a high-protein crisp product, said method comprising:
providing a mixture of ingredients, said ingredients comprising a hydrolyzed protein, and a source of a Group I or II metal, and said protein being present in said mixture at a level of at least about 75% by weight, based upon the total weight of the ingredients taken as 100% by weight;
passing said mixture through an extruder so as to form the high-protein crisp product.
2 . The method of claim 1 , wherein said mixture is essentially free of nonhydrolyzed proteins.
3 . The method of claim 1 , wherein said hydrolyzed protein is the sole protein in the mixture.
4 . The method of claim 1 , wherein said hydrolyzed protein comprises soy protein isolate from a single source.
5 . The method of claim 1 , wherein said source of a Group I or II metal is selected from the group consisting of sources of Ca, Mg, Na, and mixtures thereof.
6 . The method of claim 5 , wherein said metal is a source of Ca.
7 . The method of claim 6 , wherein said source is selected from the group consisting of tribasic calcium phosphate, calcium chloride, dibasic calcium phosphate, calcium carbonate, and mixtures thereof.
8 . The method of claim 1 , wherein said hydrolyzed protein comprises soy protein isolate from a single source, and wherein said Group I or II metal is a source of Ca.
9 . The method of claim 1 , wherein:
said extruder has an inlet, an outlet, and a barrel in communication with both said inlet and said outlet;
said passing comprises introducing said mixture into said inlet, passing said mixture through said barrel, and introducing water into said barrel; and
said mixture exits said outlet as an extrudate.
10 . The method of claim 9 , wherein said extrudate expands upon exiting said outlet.
11 . The method of claim 1 , wherein said high-protein crisp product has a protein content of at least about 70% by weight, based upon the total weight of the high-protein crisp product taken as 100% by weight.
12 . The method of claim 1 , further comprising subjecting said mixture to preconditioning prior to said passing.
13 . The method of claim 1 , further comprising drying said high-protein crisp product after said passing.
14 . The method of claim 1 , wherein said mixture further comprises an ingredient selected from the group consisting of water, fillers, colors, spices, flavoring agents, vitamins, minerals, spices, vegetable powders, fruit powders, nutrients, and mixtures thereof.
15 . A high-protein, expanded, crisp extrudate comprising:
a hydrolyzed soy protein, said hydrolyzed soy protein being present in said extrudate at a level of at least about 70% by weight, based upon the total weight of the extrudate taken as 100% by weight; and
a source of a Group I or II metal, wherein said hydrolyzed soy protein comprises a soy protein isolate from a single source.
16 . The extrudate of claim 15 , wherein said extrudate is essentially free of nonhydrolyzed proteins.
17 . The extrudate of claim 15 , wherein said hydrolyzed soy protein is the sole protein in the extrudate.
18 . The extrudate of claim 15 , wherein said source of a Group I or II metal is selected from the group consisting of sources of Ca, Mg, Na, and mixtures thereof.
19 . The extrudate of claim 18 , wherein said source of a Group I or II metal is a source of Ca.
20 . The extrudate of claim 19 , wherein said source of Ca is selected from the group consisting of tribasic calcium phosphate, calcium chloride, dibasic calcium phosphate, calcium carbonate, and mixtures thereof.
21 . A high-protein, expanded, crisp extrudate comprising:
a hydrolyzed soy protein, said hydrolyzed soy protein being present in said extrudate at a level of at least about 70% by weight, based upon the total weight of the extrudate taken as 100% by weight; and
a source of a Group I or II metal, wherein said extrudate is essentially free of nonhydrolyzed proteins.
22 . The extrudate of claim 21 , wherein said hydrolyzed soy protein is the sole protein in the extrudate.
23 . The extrudate of claim 21 , wherein said source of a Group I or II metal is selected from the group consisting of sources of Ca, Mg, Na, and mixtures thereof.
24 . The extrudate of claim 23 , wherein said source of a Group I or II metal is a source of Ca.
25 . The extrudate of claim 24 , wherein said source of Ca is selected from the group consisting of tribasic calcium phosphate, calcium chloride, dibasic calcium phosphate, calcium carbonate, and mixtures thereof.
26 . A high-protein, expanded, crisp extrudate comprising:
a hydrolyzed soy protein, said hydrolyzed soy protein being present in said extrudate at a level of at least about 70% by weight, based upon the total weight of the extrudate taken as 100% by weight; and
a source of a Group I or II metal, wherein said hydrolyzed soy protein is the sole protein in the extrudate.
27 . The extrudate of claim 26 , wherein said source of a Group I or II metal is selected from the group consisting of sources of Ca, Mg, Na, and mixtures thereof.
28 . The extrudate of claim 26 , wherein said source of a Group I or II metal is a source of Ca.
29 . The extrudate of claim 28 , wherein said source of Ca is selected from the group consisting of tribasic calcium phosphate, calcium chloride, dibasic calcium phosphate, calcium carbonate, and mixtures thereof.