Process containing a cooking extrusion step for forming a food product from a cereal
AssigneeMapam, Inc.
InventorsStanley S. Sadel, Jr., Valerio Sangiovanni
Life of this patent
Estimating the term…
Abstract
A snack food is prepared from whole kernel cereal, without milling, such as corn, rice or wheat and the like. By rehydrating the cereal to at least 25% moisture prior to low shear cooking extrusion to achieve about 75% gelatinization, then cooling and drying the material prior to extrusion into a selected form for further mechanical treatment or finish cooking and flavoring. When cooked in oil a lower fat product results.
Claims11
A process for preparing a food product from a cereal starting material, the steps comprising:
- providing a quantity of dry cereal starting material in the unmilled, whole kernel state, hydrating the starting material to a moisture content at least greater than 15% moisture, draining the unabsorbed water from the cereal material, subjecting the material to low shear extrusion cooking for a time and with sufficient heat to gelatinize to about 75% the starch constituent of the material, reducing the moisture content of the extruded material through aeration in a conditioning step, extrusion forming the material to a pre-selected shape, and further cooking the material.
A process for preparing a corn-based, snack food product, the steps comprising:
- providing a quantity of whole kernel corn as a starting material, soaking the corn kernels in water to achieve a corn moisture content in the range from about 20% to about 40% moisture, separating the corn kernels from the soak water, mixing the corn kernels for a period of time sufficient to distribute surface water substantially evenly and to abraid the kernels, applying low shear cooking extrusion forces to the kernels for a time and temperature sufficient to gelatinize about 80% of the starch constituents of the corn kernels, conditioning the extruded material under conditions sufficient to reduce the moisture content within the material on the order of about 4% and pressing the material through a die into a pre-selected shape, and then further cooking the material.
A process of preparing a corn-based product, the steps comprising:
- providing a quantity of whole kernel corn as a starting material, soaking the corn kernels in water to achieve a moisture content of substantially 30%, draining the soak water from the corn kernels and discharging the water directly into the sewer system without substantial water treatment, mixing the corn kernels for a period of time sufficient to distribute surface water substantially evenly and then treating the material to low shear cooking extrusion for a time between 1 and 4 minutes at temperatures of between 80.degree. C. and 140.degree. C. to gelatinize substantially 80% of the starch constituents of the corn kernels, and thereafter cooling the material, converting the material into pieces with a nominal piece size on the order of between 5 to 10 mm, forming the material into a sheet and cutting the sheet material.
Dependencies are inferred from the claim text.