the method for the production of an edible expanded dehydrated protein product of the present invention will now be described making reference to a preferred embodiment thereof , wherein the method of the present invention uses as raw material , pork skin pellets produced by the traditional frying method of deep frying the pork skin in lard between 95 ° c . and 110 ° c . during a time of approximately 8 hours until it is achieved a water content of between about 5 and 8 %. the method of the present invention for the production of an edible expanded dehydrated protein product comprises the steps of : a ) providing a pressure chamber , which , in a preferred embodiment , has a cylindrical shape having a diameter of 7 cm and a width of 0 . 8 cm and heated by means of electrical resistances , which can be hermetically closed by its superior portion by means of a cylindrical hood that penetrates inside the cavity of the cylinder chamber , approximately 2 mm ; b ) introducing the pork skin pellets to the sealed pressure chamber , in which the pork skin pellet has a particle size of between about 2 mm to 4 mm in a minimal amount such that the area of the pellet to be introduced has a size that is equal or greater than the inferior area of the pressure chamber , i . e . the inferior area of the chamber must be totally covered by the pellet ; c ) heating the pressure chamber at a temperature of between about 250 ° c . and 300 ° c . and maintaining the pork skin pellet inside said chamber during a residence period of between about 5 to 8 seconds , wherein there is a lineal relation between time and temperature in accordance with the lineal equation t = 383 . 3 − 16 . 66s wherein t represents the temperature to which the chamber must be heated and s is the residence time in seconds of the pellet inside the chamber . in a preferred embodiment of the invention , the chamber is heated at a temperature of 250 ° c . and the residence time of the pellet inside the chamber is 8 seconds ; d ) opening the hood in an instant way at the end of the residence time period , wherein in a preferred embodiment , the residence time is 8 seconds ; e ) removing the product from the pressure chamber which comprise a crispy solid protein matrix having a low water content , better known as pork cracklings . the product obtained by the method of the present invention , comprise a protein product ( pork cracklings ), having a high protein content ( 80 %), no carbohydrates and six times less fat that the traditional pork cracklings , pork pellets are mainly comprised of collagen . in the traditional process for the production of pellets , the skin is cooked and dehydrated until the protein content is between about 4 and 8 %. since the dehydrating process is carried out submerging the pellet in lard , it can be concluded that the pellet contains the fat transferred from the process . said fat content may be modified if the production process is modified . the pellet is volumetrically provided to the pressure chamber . as the temperature of the pellet rises , the water enters the overheating temperature range . the collagen begins to behave like a liquid jelly due to the two following main effects : 1 . physical effect . the temperature of the chamber far exceeds the gelatinization temperature of the collagen ( 73 ° c . ), therefore , it became in liquid protein with overheated water inside the protein matrix . 2 . chemical effect . the water overheating raises 100 times the hydronium concentration ( h3o +) and the hydroxyl concentration ( oh −). such strong acid and strong base effect , solubilizes the collagen protein , in the same way that it occurs in the process for the production of commercial jelly , just that in this case , no acid or strong base has been added . when the pork skin pellet is heated inside the sealed pressure chamber , the pressure inside thereof , begin to raise due to the water heating contained inside the pellet particles . said pressure increase causes the water inside the pellet particles to overheat , such that when the heating is concluded , the hood is instantly opened and the accumulated pressure inside the chamber is suddenly liberated , letting the water content of the pellet to escape in form of vapor , thus forming a crispy solid protein matrix having a low water content having a circular toast shape . an experiment for producing an expanded protein product ( pork cracklings toasts ) by means of heat and pressure , was carried out . the object of the experiment was to determine the optimum temperature for the production of the pork crackling toasts . the experiment comprised three treatments ( t1 , t2 and t3 ), each defined by the process temperature . t1 had a process temperature of 240 ° c ., t2 had a process temperature of 250 ° c . and t3 had a process temperature of 260 c . the experiment hypothesis were : each experiment was carried out using 500 grams of pork skin pellets , having a size variability of from 3 to 7 mm . the response variables were weight and product size . additionally , there were calculated the production performance of each treatment and the amount of complete and incomplete product ( pork cracklings toasts ). the samples of pork skin pellets were produced by the traditional frying method by deep frying the pork skin in lard between 95 ° c . and 110 ° c . during a time of approximately 8 hours until it is achieved a water content of between about 5 and 8 %. the samples of pork skin pellets were submitted to the treatments by using a cooking chamber . the cooking or pressure chamber comprises a receptacle having a cylindrical shape having a diameter of 7 cm and a width of 0 . 8 cm . the chamber is made of high carbon steel to resist the temperature and pressure , and it is even resistant to corrosion caused by the superheated water . the body of the chamber is heated by electric resistances , which can be calibrated at different temperatures . the chamber was closed by its superior portion by means of a cylindrical hood that penetrates inside the cavity of the cylinder chamber , approximately 2 mm . when closed , the chamber is capable of maintain the pressure caused by the heating of the water contained inside the pork skin particles or pellets . the chamber is feed with 5 gr of the sample for each repetition . the sample is maintained inside the heated chamber during a time of 8 seconds , and when the heating is concluded , the hood is instantaneously opened in such way that the accumulated pressure inside the chamber is suddenly liberated . since the water inside the cells is overheated , when the pressure is liberated , the mass of the sample explodes , forming the expanded product . it is worth mentioning that the collagen of the sample is transformed into jelly during the 8 seconds inside the sealed chamber , thus forming a crispy solid protein matrix having a low water content having a circular toast shape . the feeding of the chamber occurs in a volumetric way , in such way that the processed amount for each iteration of the process , is variable , in accordance with the way the particles accommodate inside the chamber . in a strict sense , the weight of the product is used for determining the variability of the amount of the product that is feed to the chamber . naturally the fraction of the water that escapes from the chamber at the moment of the explosion is also variable , however , the proximal analysis reveals the change in water content between the sample and the finished product , therefore , it can be discarded such effect , assuming that each explosion comprises an independent but highly replicable event . the response variables were weight and product diameter . the independent variables were the three described treatments . the data was analyzed using proc anova de sas under a totally random balanced model . both the sas program as well as the obtained results are shown in the following table : once the main experiment was carried out , there have been derived from said experiment variations in order to determine : the influence of the particle size of the pellet in the size and weight of the product . the effect of the content of the water content of the pellets in the characteristics of the product . the variance analysis of the weight data , gives the necessary results for rejecting ho : μ1 = μ2 = μ3 . there is a highly significant difference ( p & lt ; 0 . 0001 ) between the product weight results . the duncan average comparison shows that the weight of the product of the treatment trt3 and of the trt2 didn &# 39 ; t have a significant difference , with values of 4 . 38 and 4 . 32 grams respectively . however , the average value of the trt1 was significantly less ( 3 . 95 g ) than the other treatments . on the other hand , the diameter data analysis gives sufficient reliability to reject ho : μ1 = μ2 = μ3 . the difference was significantly high ( p & lt ; 0 . 0001 ) between the results of the diameter of the toast . the duncan comparison shows that trt2 and trt3 do not show significant differences in diameter , with 14 . 31 and 14 . 21 respectively . the average for trt1 was significantly lower than trt2 and trt3 . the trt1 ( 240 ° c .) does not provide the correct conditions for forming a regular shaped toast . additionally , of 500 g of processed sample , only 411 . 5 g resulted as toast , which is calculated as a process decrease of 88 . 5 g , i . e . a 17 . 7 %. the trt2 obtained a decrease of 54 . 9 g ( 12 . 3 %) and trt3 obtained a decrease of 44 . 2 g ( 9 . 7 %). with regard to the percentage of complete toasts versus incomplete toasts , trt1 obtained 61 % of completed toast ( c ) and 39 % of incomplete toasts ( i ), trt2 75 % c and 25 % i and trt3 obtained 38 % c and 62 % i . the total number of toasts of each treatment was 104 , 103 , and 107 , respectively for trt1 , 2 and 3 . in addition to the treatments above referred , it was tested a temperature above 270 ° c ., however it is important to note that under the set time , the toasts obtained have a burned appearance . below 240 ° c ., the toasts do not expand . with regard to the results and to the discussion of other qualitative experiments that were carried out , it was found the following : the size of the pellet particles influences the size and weight of the toasts . the dimension of the particles benefits the uniformity result of the toast , because the sample feed occurs in a volumetric way . however , when the particles are inferior to 1 mm , the material stops flowing , causing plugging of the chamber sample feeding means . it is important to note that the density of the toast is considerably increased when the particle size is lowered from 7 to 2 mm . better expansion results were obtained with samples having a water content of near 8 %. when the sample has very low water content , the expansion of the product is difficult . the temperature of the chamber has a significant influence in the product result . the ideal temperature for expanding the pork cracklings must be of between about 250 and 260 ° c . the pellet particle size must be near 2 mm and the recommended water content must be close to 8 %.
a method for the production of an edible expanded dehydrated protein product which comprise submitting the pork skin pellets to a high temperature and pressure inside a sealed chamber and later to a sudden decompression in order to cause the instantaneous evaporation of the water in the pellet and produce a pork crackling having a fat content very similar to the original pellet , which is substantially lower than in the pork crackling produced by traditional methods .