Method for Producing Protein Crisps and Products Produced Thereby
Disclosed is a method for extruding protein-based doughs to form protein-based crisps, the method being particularly effective for decreasing variability in the extrusion of pea and other plant protein-based doughs to produce pea and other plant protein-based crisps that have a light, less dense texture. The method utilizes the synergistic effect of the addition of lecithin and at least one acidulant to the dough ingredients to promote gel formation early in the extrusion process.
1 . A method for producing extruded protein crisps, the method comprising adding to a protein crisp ingredient mix an effective amount of at least one acidulant to reduce the pH of a dough formed by the ingredient mix and at least one lecithin component and extruding the dough to produce the extruded protein crisps.
2 . The method of claim 1 , wherein the extruded protein crisps comprise at least one of pea protein crisps, faba protein crisps, or soy protein crisps.
3 . The method of claim 1 , wherein the at least one acidulant is selected from the group consisting of citric acid, phosphoric acid, lactic acid, fumaric acid, calcium citrate, malic acid, potassium citrate, sodium citrate and tartaric acid.
4 . The method of claim 3 , wherein the at least one acidulant is citric acid.
5 . The method of claim 1 , wherein the effective amount of acidulant is at least 0.5 percent acid.
6 . The method of claim 1 , wherein the effective amount of acidulant is at least 1.0 percent acid.
7 . The method of claim 1 , wherein the at least one lecithin component is selected from the group consisting of soybean lecithin, canola lecithin, and sunflower lecithin.
8 . The method of claim 7 , wherein the at least one lecithin component is soybean lecithin.
9 . The method of claim 1 , further comprising the step of adding to the ingredient mix at least one source of fiber and/or starch.
10 . The method of claim 9 , wherein the at least one source of fiber and/or starch is a pea protein concentrate comprising pea protein, pea fiber, and/or pea starch.
11 . The method of claim 1 , further comprising the step of milling the extruded protein crisps to reduce particle size and produce a protein powder.
12 . The method of claim 1 , wherein the extruded protein crisps are pea protein crisps having a density of about 83.7 g/500 ml or less.
13 . A method for reducing the density of extruded protein crisps, the method comprising adding at least one acidulant and at least one lecithin component to an protein crisp ingredient mix comprising at least about 65 percent protein, the combination of the at least one acidulant and the at least one lecithin component modifying the viscosity of a dough formed from the protein crisp ingredient mix to produce a light, crisp protein crisp of reduced density as compared that of a protein crisp made without the at least one acidulant and the at least one lecithin component.
14 . The method of claim 13 , wherein the extruded protein crisps comprise at least one of pea protein crisps, faba protein crisps, or soy protein crisps.
15 . The method of claim 13 , wherein the ingredient mix comprises at least about 70 percent protein.
16 . The method of claim 13 , wherein the ingredient mix comprises at least about 75 percent protein.
17 . The method of claim 13 , wherein the at least one acidulant is selected from the group consisting of citric acid, phosphoric acid, lactic acid, fumaric acid, calcium citrate, malic acid, potassium citrate, sodium citrate and tartaric acid.
18 . The method of claim 17 , wherein the at least one acidulant is citric acid.
19 . The method of claim 13 , wherein the at least one lecithin component is selected from the group consisting of soybean lecithin, canola lecithin, and sunflower lecithin.
20 . The method of claim 19 , wherein the at least one lecithin component is soybean lecithin.
21 . The method of claim 13 , wherein the extruded protein crisps have a density of about 83.7 g/500 ml or less.