Food extrusion process
AssigneeGeneral Foods Corporation
InventorEsra Pitchon
Life of this patent
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Abstract
Disclosed is a method for adding fat to an expanded, farinaceous food product. The fat is injected into a food extruder in a manner which permits it to become intimately mixed with the food but does not interfere with product cooking or expansion. The foods may be for human or animal consumption. In a preferred embodiment, a high caloric density puppy food is prepared.
Claims7
In a process for preparing an expanded, farinaceous food by moistening, heating and mechanically working a farinaceous mixture, comprising 35-70% farinaceous ingredients and 20-50% protein ingredients sufficiently to raise the temperature to substantially above 100.degree. C., raise the pressure in excess of ambient, and to gelatinize starch granules;
- and thereafter extruding the farinaceous mixture containing gelatinized starch through a die into a zone maintained at a pressure sufficiently below that of the heated and worked mixture to cause expansion and partial drying of the mixture, the improvement which comprises:
- injecting at least 2% fat into the farinaceous mixture at a point after substantial gelatinization of the starch but prior to extrusion through the die which permits the fat to become intimately mixed with the food.
Dependencies are inferred from the claim text.