Food shell and method of manufacture

Details Food shell and method of manufacture Food shell and method of manufacture

1987-08-06

1988-11-01

Yeung, George

Food or edible material: processes, compositions, and products

Edible casing or container

426302, 426440, 426549, A21D 1300

Patent

active

047819324

ABSTRACT:
A food shell with improved distribution quality, eating texture and resistance to breakage or fracture is provided. A food shell is formed from a cereal grain, for example, wheat or corn, and is processed to form a blistered texture during a cook step. During cooking, the shell develops a controlled delaminated texture and is cooked adequately to make an integral shell in the desired shape. After cooking a softening agent is added to the shell to soften it for delivery to consumer without breakage. By controlling the delaminated structure, the degree of cooking and the final plasticizer content, the cooked shell, if cooked further, will produce a light, crisp and tender shell.

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