Method of puffing moist food products using both inert non-conde

Details Method of puffing moist food products using both inert non-conde Method of puffing moist food products using both inert non-conde

1975-02-03

1976-05-18

Hoffman, James R.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426506, 426625, 426629, 426634, 426656, 426802, A23J 300

Patent

active

039580326

ABSTRACT:
The improvement in the method of controlling the restricted puffing of moist, puffable food products, usually proteinaceous, so as to avoid the significant rupturing or disruptive puffing characteristics associated with so-called explosion-puffed extrudates. That improvement involves, for example, deliberately including in a water-moistened, viscous proteinaceous mass during its passage through and from the confines of an elongated, open-ended die, a relatively small amount of occluded air mixed therewith in controlled quantity so that puffing or, more specifically, balloon-puffing, is accomplished without requiring substantial or significant boiling of water in the mass. This results from controllably utilizing the partial pressure of the vaporized water combined with the partial pressure of the controlled amount of air contained in the advancing mass.

REFERENCES:
patent: 3488770 (1970-01-01), Atkinson
patent: 3852492 (1974-12-01), Brown
patent: 3904769 (1975-09-01), Sair et al.

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