Method of preparing a high-protein snack food

Abstract

A method is described for preparing a high-protein snack food. The method comprises admixing a plastic protein gel with about 17 to 50% by weight, based on weight of the gel, of dry starch or flour to obtain a homogeneous mass of protein gel-starch material which is subsequently extruded into desired shapes and thereafter cooked. Vegetable oil or fat may also be incorporated into the gel-starch material to improve the texture and taste of the final product. Preferred starches or flours include those derived from potato, corn and rice. The plastic protein gel, which is prepared by conventional procedures, may be fish, soybean gel, or mixtures containing both fish and soybean gels with the proviso that all steps prior to cooking must be carried out at a temperature of 5.degree. C. or less when any fish gel is utilized. The cooked product can readily be prepared in the form of chips and can be coated subsequent to cooking with flavoring and/or flavor-enhancing agents. The snack food is highly palatable and is nutritionally superior to potato chips, having a recommended level of protein of about 18-20% as compared to conventional potato chips which contain a low level of protein equal to 7%.