Patent ID: 6534102
Filing Date: 2003-03-18
Classification: A23J,A23L,A23P

Abstract:
A method of making high protein seasoning bits, the method comprising:mixing together a protein source, a carbohydrate source, a fat source, and at least one seasoning component to produce a base mixture having a protein concentration of between about 15 and 65 percent by weight; feeding the base mixture into an entry port on an extruder; injecting steam into the base mixture in the extruder; shearing and kneading the base mixture in the extruder to cause the protein source to undergo at least two glass phase transitions and produce a cooked product, wherein the pressures in the die chamber are between about 200 and 1,500 pounds per square inch; passing the cooked product through a die chamber at an exit port on the extruder, wherein steam in the cooked product causes the cooked product to expand when passing through the die chamber; cutting the expanded cooked product to fonn cut product bits; coating a surface of the cut product bits with a mixture of an oil or fat and at least one seasoning component to produce the seasoning bits, wherein the seasoning bits retain a crunchy texture when incorporated into food product by resisting absorption of water present in the food products.