process for the preparation of a food or snack with increased protein content and formed or shaped snack food, obtained with the method.

摘要

1,261,666. Protein food. RALSTON PURINA CO. 24 July, 1970 [24 July, 1969], No. 36148/70. Heading A2B. A carbohydrate material is at least partly gelatinised, mixed with a heat settable oilseed protein material to form a substantially homogeneous mixture, containing 30-50% moisture, 15-20% protein, and 25-50% carbohydrate, and this mixture is then shaped. The product may be heated, for example by frying, to set the protein. Preferred carbohydrate sources include wheat, rice, milo, barley, and other corn, potatoes, tapioca, cellulosic vegetables such as carrot and beet, and fruit such as bananas, apples, and pears. The preferred protein materials are soy and sesame. Examples refer to the production of chips, puff shells, pie shells, and fried snack foods.