Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1991-08-28
1992-11-24
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426242, 426446, 426448, 426449, 426560, 426625, A23L 1025, A23L 118
Patent
active
051659506
ABSTRACT:
A process is disclosed for preparing a shelf stable half product expandable in microwave ovens. A chlorinated soft wheat flour, corn starch, modified corn starch and whole grain amaranth flour are combined to form a dry starch mixture. Salt and flavoring additives (if desired) are combined with the dry starch mixture. These ingredients are thoroughly mixed in a ribbon blender, then preconditioned in a paddle mixer with injection of steam and water, to form a mixture with moisture at 22-24 percent by weight. This mixture is provided to a twin screw extruder where it is worked and heated to substantially gelatinize the starches, vented for rapid cooling and moisture release, conveyed and lightly worked at reduced temperature, then forced through a shaping die and cut into pieces of the desired shape. The pieces are dried in a drying enclosure, at an air temperature of 43 degrees C., for about three and one-half to four hours.
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Bennet William L.
Boehmer Edward W.
Guanella Terry J.
Levine Leon
American Amaranth, Inc.
Hunter Jeanette
Mims Mary S.
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