EXTRUSION PROCESS USING PREGELATINIZED STARCH TO PRODUCE PUFFED/EXPANDED FOOD PRODUCT

An extrusion process for producing a puffed food comprises: (1) providing a feed composition that comprises pre-gelatinized starch, and at least one heat sensitive ingredient, such as fiber, protein, vitamins, omega 3 fatty acids, choline, flavors or sugars, and (2) extruding the feed composition th...

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Bibliographische Detailangaben
Hauptverfasser:	WAITE, BRENDA, TURNER, JUDY, LUKE, XIE, NAPIER, LORI
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An extrusion process for producing a puffed food comprises: (1) providing a feed composition that comprises pre-gelatinized starch, and at least one heat sensitive ingredient, such as fiber, protein, vitamins, omega 3 fatty acids, choline, flavors or sugars, and (2) extruding the feed composition through an extruder that comprises at least one die. The feed composition comprises sufficient water to plasticize the composition in the extruder, and the barrel temperatures are below about 6O0C. L'invention porte sur un procédé d'extrusion, pour produire un produit alimentaire soufflé, qui comporte : (1) l'utilisation d'une composition alimentaire qui comporte de l'amidon pré-gélatinisé et au moins un ingrédient sensible à la chaleur, tel qu'une fibre, une protéine, des vitamines, des acides gras oméga 3, de la choline, des arômes ou des sucres, et (2) l'extrusion de la composition alimentaire à travers une extrudeuse qui comporte au moins une filière. La composition alimentaire comporte suffisamment d'eau pour plastifier la composition dans l'extrudeuse, et les températures du fourreau sont inférieures à environ 60°C.