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
1990-07-26
1992-07-21
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.
426392, 426438, 426440, 426447, 426448, 426456, 426559, 426560, 426615, 426616, 426625, 426637, A23L 110, A23L 118, A23L 1212, A23L 1216
Patent
active
051321270
ABSTRACT:
A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more low moisture farinaceous base ingredients to produce a dough, extruding the dough into the desired shape, drying the extruded dough and ultimately cooking the dried product to produce a shelf-stable food product. The high moisture material can comprise a cellular fruit or vegetable material which has been vigorously macerated, a liquid per se, such as a beverage, or a dairy product such as yogurt.
REFERENCES:
patent: 4140801 (1979-02-01), Hilton et al.
patent: 4160849 (1979-07-01), Huchette et al.
patent: 4198437 (1980-04-01), Citti et al.
patent: 4221842 (1980-09-01), Toft
Hunter Jeanette
Mims Mary S.
Recot Inc.
LandOfFree
Process for preparing an extruded food product does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for preparing an extruded food product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing an extruded food product will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-841991