Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1984-10-26
1986-05-20
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
A23P 112
Patent
active
045900817
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a method of manufacturing a foamed foodstuff by using powdered and granular ingredients.
BACKGROUND ART
The art of manufacturing foamed foodstuff by processing powdered and granular ingredients using a screw extruder is well know. In the prior art the ingredients must be added with a liquid and fully kneaded before the ingredients are inserted in the extruder. Therefore, the prior art necessitated a separate conventional kneader, in addition to an extruder, which is a troublesome manual operation. Further, as the ingredients are slurry-like, it is difficult to heat the ingredients uniformly in the extruder and to obtain homogeneous products. Further, the prior art has the disadvantage that when slowing down the rotation speed of the screw for the purpose of avoiding the foregoing problem, e.g. uniform heating, not only the productive efficiency decreases but also the residence time in the extruder is prolonged, such it is difficult to control the degree of conversion of the starch in the ingredients to the alpha formation thereof. Consequently the ingredients must be extruded as-half cooked from the extruder, and thereafter the ingredients must be baked in the oven for the purpose of foaming.
The object of this invention is to provide a method of manufacturing a foamed foodstuff wherein the above mentioned drawbacks inherent in the usual manufacturing method are eliminated; the prior art operation of kneading the ingredients prior to extrusion and the requirement for a conventional kneader are eliminated; the mixing and heating of the ingredients, addition of a liquid, kneading and heating of the ingredients and the required conversion of the starch to the alpha form thereof are carried out in the same cylinder of a single extruder which operations are successively and automatically performed to achieve a high productive efficiency; and further, the obtained products which are homogenous and of a uniform expansion.
DISCLOSURE OF INVENTION
This invention is designed so that an extruder provided with two screws, which mesh together and rotate at high speed in the same direction, is used; powdered and granular ingredients for a foodstuff are fed to said extruder and conveyed by said screws; during the passage of the ingredients through the extruder, the ingredients are mixed and heated in a preheating zone thereafter a predetermined quantity of a liquid is added to the mixed ingredients in a liquid-addition zone; the ingredients with the added liquid are kneaded and heated in a following kneading zone, and the kneaded ingredients are subjected to conditions where the starch is converted to the gelantinized (alpha) form thereof in an alpha formation zone; and thereafter said ingredients are extruded from the extruder.
According to this invention as described above, there is no necessity of kneading the powdered and granular ingredients with the added liquid prior to feeding to the extruder by virtue of another device and operation. The above mentioned kneading operation together with the preceding heat-mixing operation and the successive operations of conversion of the starch to the alpha form thereof are carried out continuously as well as automatically by the action of two screws which rotate at high speed in the same direction while meshing each other in the same cylinder of the extruder, whereby the kneading and heating operations are carried out uniformly for producing homogeneous products in a high efficiency. The degree of alpha formation can be controlled readily, and further the inside of the cylinder is subjected to self-cleaning by the screws.
BRIEF EXPLANATION OF DRAWING
FIG. 1 is a vertical side view in partial cross section of the extruder used in the method of manufacturing a foamed foodstuff according to this invention.
BEST MODE OF CARRYING OUT INVENTION
In FIG. 1, reference numeral 1 denotes an extruder. This extruder 1 includes a cylinder 5 formed by combining 6 cylinder blocks, two screws 2 (one screw being shown in the drawing), a hopp
REFERENCES:
patent: 2120138 (1938-06-01), Mathews et al.
patent: 3117006 (1964-01-01), Wenger
patent: 3203370 (1962-09-01), Haug et al.
patent: 4438146 (1984-03-01), Colby et al.
U.K. Patent Application Publication 2099320A.
Kikuchi Noriyuki
Miyazawa Masanori
Sawada Takehiko
Ikegai Tekko Kabushiki Kaisha
Jones Raymond N.
Paden Carolyn
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