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
1989-10-24
1990-12-18
Corbin, Arthur L.
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.
426625, A21D 234, A23L 1164, A23L 118
Patent
active
049785524
ABSTRACT:
Disclosed is a process, and the product thereof, for producing swollen foods, e.g. croutons, having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder comprising fine particles of porous structure, e.g. eggshell or bone powder, and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.
REFERENCES:
patent: 3499766 (1970-03-01), Vollink et al.
patent: 3708308 (1973-01-01), Bedenk et al.
patent: 4419371 (1983-12-01), Suderman
patent: 4568550 (1986-02-01), Fulger et al.
patent: 4609557 (1986-09-01), Mao et al.
patent: 4609558 (1986-09-01), Giacone et al.
Kurokawa Toru
Mitsui Fumito
Tanaka Shoichi
Watanabe Hiroyuki
Corbin Arthur L.
Kewpie Kabushiki Kaisha
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