High protein snack product
Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products have a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.
1. A high protein snack product comprising a cohesive product mixture within a polyvinyldenechloride casing material, wherein the cohesive product mixture comprises from about 2.5% (by weight) up to about 3.5% (by weight) of a binding agent, from about 2% (by weight) up to about 3% (by weight) of a salt, up to about 35% (by weight) of a sweetener, from about 35% (by weight) up to about 60% (by weight) of a textured soy protein product, wherein the textured soy protein soy protein product is hydrated and shredded to form fibers and from about 2% (by weight) up to about 4% (by weight) of a fruity flavor flavoring agent, wherein the textured soy protein product comprises wheat gluten and a blend of soy protein isolates, wherein the blend of soy protein isolates comprises at least 2 parts by weight of a hydrolyzed soy protein isolate per part by weight of an unhydrolyzed soy protein isolate, and wherein the textured soy protein product comprises at least 75% (by weight) protein, wherein the protein in the textured soy protein product is at least 66% (by weight) soy protein.
2. A high protein snack product comprising a cohesive product mixture within a polyvinyldenechloride casing material, wherein the cohesive product mixture comprises from about 35% (by weight) up to about 60% (by weight) of a textured soy protein product, wherein the textured soy protein soy protein product is hydrated and shredded to form fibers, and from about 2% (by weight) up to about 4% (by weight) of a fruity flavor flavoring agent, wherein the textured soy protein product comprises wheat gluten and a blend of soy protein isolates, wherein the blend of soy protein isolates comprises at least 2 parts by weight of a hydrolyzed soy protein isolate per part by weight of an unhydrolyzed soy protein isolate, and wherein the textured soy protein product comprises at least 75% (by weight) protein, wherein the protein in the textured soy protein product is at least 66% (by weight) soy protein and wherein the high protein snack product is prepared by crust freezing and slicing a formulation that comprises from about 2.5% (by weight) up to about 3.5% (by weight) of a binding agent, from about 2% (by weight) up to about 3% (by weight) of a salt, up to about 35% (by weight) of a sweetener, water, the fruit flavor flavoring agent, and the hydrated textured soy protein product.
3. The high protein snack product as set forth in claim 1 wherein the textured soy protein product additionally comprises no more than 12% (by weight) water, no more than about 6% (by weight) fat, no more than about 15% (by weight) carbohydrate, and no more than about 6% (by weight) ash.
4. The high protein snack product as set forth in claim 1 wherein the textured soy protein product additionally comprises no more than 10% (by weight) water, no more than 5% (by weight) fat, no more than 14% (by weight) carbohydrate, and no more than 3% (by weight) ash.
5. The high protein snack product as set forth in claim 1 wherein the fruit flavor flavoring agent is selected from the group consisting of orange, lemon lime, grape, wild watermelon kiwi, cherry, pink lemonade, berry blue, strawberry, apple, plum, raisin, banana, pear, peach, figs, dates, and combinations thereof.
6. The high protein snack product as set forth in claim 1 wherein the high protein snack product has a water activity of less than 0.85.
7. The high protein snack product as set forth in claim 1 wherein the high protein snack product has a water activity of less than 0.82.
8. The high protein snack product as set forth in claim 1 wherein the textured soy protein product has a hydration ratio of from about 1.5 to about 3.0.
9. The high protein snack product as set forth in claim 2 wherein the formulation is introduced into a casing prior to crust freezing.
10. The high protein snack product as set forth in claim 2 wherein the formulation is dried after crust freezing to achieve a water activity of less than 0.85.
11. The high protein snack product as set forth in claim 2 wherein the formulation is dried after crust freezing to achieve a water activity of less than 0.82.
12. The high protein snack product as set forth in claim 10 wherein the drying is done in a convection oven.