LOW-TEMPERATURE EXTRUSION PROCESS USING INSTANT STARCH TO PRODUCE PUFFED/EXPANDED FOOD PRODUCT

An extrusion process for producing a direct expanded food product comprises: (1) providing a feed composition that comprises instant starch, and/or at least one heat sensitive ingredient, such as fiber, protein, vitamins, omega 3 fatty acids, choline, flavors or sugars, and (2) extruding the feed co...

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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 direct expanded food product comprises: (1) providing a feed composition that comprises instant starch, and/or 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. The feed composition. The product of the extrusion process. La présente invention concerne un procédé d'extrusion permettant d'obtenir un produit alimentaire directement soufflé et comprenant les étapes consistant (1) à utiliser une composition alimentaire comprenant de l'amidon instantané et/ou au moins un ingrédient thermosensible, tel que fibres, protéines, vitamines, acides gras de type oméga 3, choline, arômes ou sucres, et (2) à extruder ladite composition alimentaire à travers une extrudeuse comprenant au moins une filière. Ladite composition alimentaire contient suffisamment d'eau en vue de sa plastification dans l'extrudeuse et la température du corps de la filière est inférieure à environ 60 °C. L'invention concerne également ladite composition alimentaire et le produit obtenu à l'issue du processus d'extrusion.