PALATABLE EXPANDED FOOD PRODUCTS AND METHODS OF MANUFACTURE THEREOF
    2.
    发明申请
    PALATABLE EXPANDED FOOD PRODUCTS AND METHODS OF MANUFACTURE THEREOF 审中-公开
    可膨胀的膨化食品及其制造方法

    公开(公告)号:US20160330998A1

    公开(公告)日:2016-11-17

    申请号:US15154552

    申请日:2016-05-13

    摘要: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.

    摘要翻译: 可口食品具有约4-12lb / ft 3的低堆积密度,并且包括由凝胶化淀粉的骨架结构限定的相互连通的孔的膨胀基质。 该产品在施加压力时产生声音嘎吱声,包括约2-6Kcal / g的低热量,能量密度特征。 产品的总重量包括约20-60%的淀粉,约30%或更少的可流动脂肪,约2-12%的水,以及一种食用香料和/或芳香剂。 该产品可任选地包含健康促进成分。 产品通过在加工条件下挤出包括淀粉和水的分批成分来制造,以促进淀粉糊化以形成基本均匀的面团,其在挤出后膨胀成多孔基质。 多孔基质可以进行真空输注,以可流动的脂肪,干燥的美味和湿的胭脂质填充基质。 输液后,多孔基质可以用干燥的香料涂抹。

    PALATABLE EXPANDED FOOD PRODUCTS AND METHODS OF MANUFACTURE THEREOF

    公开(公告)号:US20190166883A1

    公开(公告)日:2019-06-06

    申请号:US16271141

    申请日:2019-02-08

    摘要: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.