Expandable food products and methods of preparing same
AssigneeThe Eggo Company
InventorsChris L. Willoughby, Terry L. Engle
Life of this patent
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Abstract
Disclosed is an expandable half-product comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exposure to microwave radiation to form a puffed half-product having at least twice the dimensions of the unmicrowaved half-product. Methods of preparing the products are also disclosed.
Claims20
A process for preparing an expandable food product comprising:
- directly injecting a composition comprising an edible starchy farinaceous material into a mold at a pressure of from 10,000 to about 30,000 psi with an injection molder, and
- cooling the molded composition to form the molded expandable food product.
A process for preparing an expandable food product comprising the steps of:
- directly injecting an edible composition comprising from at least 50% by wt. of a starchy farinaceous material and from about 0 to about 50% by weight of a sweetening agent into a mold at a pressure of from 10,000 to about 30,000 psi the temperature of the composition being from 200 to 400° F. during injection;
- and
- cooling the mold to cool the molded composition thereby forming the expandable food product.
A process for preparing an expandable food product consisting essentially of:
- preparing a feed pellet by extruding an edible composition comprising a starchy farinaceous material in a cooker extruder to gelatinize the starch and cutting the extruded material into feed pellets;
- and
- drying said feed pellets to a moisture content of from 1 to 20% by weight;
- and feeding said feed pellets into an injection molder and injecting the material into a mold at a pressure of from 10,000 to 30,000 psi to form an expandable food product.
A process for preparing an expandable food product consisting essentially of:
- directly injecting a composition comprising an edible starchy farinaceous material into a mold at a pressure of from 10,000 to about 30,000 psi with an injection molder;
- and
- cooling the molded composition to form the molded expandable food product.
A process for preparing an expandable food product consisting of:
- directly injecting a composition comprising an edible starchy farinaceous material into a mold at a pressure of from 10,000 to about 30,000 psi with an injection molder;
- and
- cooling the molded composition to form the molded expandable food product.
Dependencies are inferred from the claim text.