Extruded, highly cooked, non-sticky starch products
AssigneeWenger Manufacturing, Inc.
InventorsBrian S. Plattner, LaVon Wenger, Galen J. Rokey
Life of this patent
Estimating the term…
Abstract
Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.
Claims25
An extruded product including therein a starch-bearing material, said product produced by extrusion cooking said material with specific thermal energy and specific mechanical energy inputs, the ratio of specific thermal energy to specific mechanical energy being at least about 4, said product having a cold water viscosity of up to about 600 cP and a cook value of at least about 55%.
A method of extruding a starch-bearing product comprising the steps of:
- providing starch-bearing material;
- treating said material by moisturizing and heating the grain to achieve a cook value of from about 15-60%;
- and
- extruding said treated material in order to yield an extruded product having a cook value of at least about 55% and a cold water viscosity of up to about 600 cP, said method comprising the steps of subjecting the treated grain to the application of specific thermal energy and specific mechanical energy, wherein the ratio of the applied specific thermal energy to the applied specific mechanical energy is at least about 4.
Dependencies are inferred from the claim text.