Reduced calorie, palatable snack product and method of producing

Details Reduced calorie, palatable snack product and method of producing Reduced calorie, palatable snack product and method of producing

1991-09-11

1992-07-21

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426242, 426448, 426462, 426439, 426808, A23L 100, A23P 100

Patent

active

051321335

ABSTRACT:
A crisp, palatable, reduced calorie whole grain snack food is produced by subjecting initially tempering whole grains such as wheat, barley, corn, oats, rice and sorghum to a micronizing process wherein the whole grain(s) are partially precooked through application of near infrared radiation. Thereafter, the micronized grain is mixed with water and other optional ingredients and preconditioned with agitation and steam/water addition. After preconditioning, the mixture is directed to a twin screw extruder in order to form an extrudate of desired shape and size. The extrudate is then heat treated to crisp the outer surface thereof, typically through the use of oven heating and/or frying. The resultant snack product preferably has a whole grain content of at least about 50% by weight and a low total fat content on the order of about 20% by weight or less.

REFERENCES:
patent: 3694220 (1972-09-01), Pierce
patent: 4555409 (1985-11-01), Hart
patent: 4778690 (1988-10-01), Sadel et al.
The Microscopic Examination of Micronized and Extruded Cereals and Cereal Products, Kay Timmins, Spring, 1989.
Brochure entitled Co-Rating TX Twin Screw Food Extruder, Wenger Bulletin No. 56-9-88.
AIB Research Department Technical Bulleting, vol. XIII, Issue 4, Apr. 1991, Development and Utilization of Hard White Wheats.

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