Process for drying foodstuffs
AssigneeNational Starch and Chemical Corporation
InventorsBernard H. Nappen, Richard M. Boettger, Nicholas G. Marotta
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Abstract
This invention relates to a rapid method for drying foodstuffs and the foods dried thereby. In particular, the method disclosed involves comminuting the foodstuff, blending therewith starch in an amount of 20 to 96% by anhydrous weight of the total mixture and drum drying to a desired moisture level. The resulting dried and extended foodstuff is superior to conventionally dried foodstuffs in color, fragrance, flavor retention and storage stability.
Claims7
A method for drying foodstuffs comprising the steps of:
- a. comminuting the uncooked foodstuff,
- b. blending therewith a starch in an amount of 20-96% by anhydrous weight of the total mixture, and
- c. drum drying the mixture of uncooked foodstuff and starch to a moisture level of less than 10%.
An extended dried uncooked foodstuff comprising a blend of a foodstuff in comminuted form together with a starch in an amount of 20-96% by anhydrous weight of the total mixture, which blend has been drum dried at a temperature of 290.degree. to 350.degree.F. to a desired moisture level.
Dependencies are inferred from the claim text.