Process for producing swollen foods

Details Process for producing swollen foods Process for producing swollen foods

1987-12-01

1990-01-02

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.

426448, 426449, 426625, 426656, A21D 234, A23J 300, A23L 118

Patent

active

048912387

ABSTRACT:
Disclosed is a process for producing swollen foods 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; e.g. eggshell or bone powder, comprising fine particles of porous structure 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), Volling 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.

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