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    Puffed and expanded starch material and a method of synthesizing the same
    6.
    发明授权
    Puffed and expanded starch material and a method of synthesizing the same 有权

    公开(公告)号：US09848630B2

    公开(公告)日：2017-12-26

    申请号：US15284135

    申请日：2016-10-03

    申请人： Saeid Yousef Zadeh

    发明人： Saeid Yousef Zadeh

    IPC分类号： A23L1/18 ,  A23L7/17

    CPC分类号： A23L7/17 ,  A23V2002/00

    摘要： The embodiments herein provide a puffed and extruded popcorn product synthesized from cornmeal. The popcorn product is similar in appearance, texture and flavor to that of a regular popcorn. A cornmeal is mixed with water to obtain a mixture. The cornmeal is cooked under high temperature and pressure. The cornmeal is passed to the die holes provided at the end of the extruder by the hammer type twin extrusion screws. The corn is extruded out of the holes at a high velocity to obtain a corn product of irregular shape. The corn product into several pieces of desired length by a cutter. The cut pieces are dried with a drier before packaging.

    Twin Screw Rotary Head Extruder, Method of Extrusion and Random Extruded Products
    8.
    发明申请
    Twin Screw Rotary Head Extruder, Method of Extrusion and Random Extruded Products 有权
    双螺杆旋转头挤出机，挤出和随机挤出产品的方法

    公开(公告)号：US20160128362A1

    公开(公告)日：2016-05-12

    申请号：US14538532

    申请日：2014-11-11

    申请人： Frito-Lay North America, Inc.

    发明人： Jorge C. MORALES-ALVAREZ ,  V.N. Mohan Rao

    IPC分类号： A23L1/00 ,  A23L1/10 ,  A23L1/20 ,  B29C47/40 ,  B29C47/12

    CPC分类号： B29C47/122 ,  A23L7/117 ,  A23L7/17 ,  A23L7/198 ,  A23L11/05 ,  A23P30/20 ,  A23P30/34 ,  A23V2002/00 ,  B29C47/0004 ,  B29C47/0042 ,  B29C47/0828 ,  B29C47/12 ,  B29C47/40 ,  B29C47/402 ,  B29C47/662 ,  B29C47/92 ,  B29C2947/92704

    摘要： An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The random extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.

    摘要翻译： 改进的旋转头挤出机结合了双螺旋系统，代替通常使用的单螺旋钻，以产生密度在约3.0至约6.0磅/立方英尺范围内的随机挤出产品。使用旋转模具系统进行挤出 旋转头挤出机与双螺旋钻系统一起允许将各种精细材料成功地引入旋转头挤出机内并在旋转头挤出机中输送到模具组件，其中材料被烹饪以形成无规挤出产品。 在螺旋推运器的下游端的过渡件允许在进行烹饪时连续均匀地流到模具组件。 随机挤出产品包含具有各种成分的制剂，除了通常使用的玉米粉制剂之外，具有不同的口味和营养益处，同时保持所需的堆积密度，质地和随机挤出产品的紧固。

    EXPANDED PRODUCTS WITH HIGH PROTEIN CONTENT
    9.
    发明申请
    EXPANDED PRODUCTS WITH HIGH PROTEIN CONTENT 审中-公开
    具有高蛋白含量的膨胀产品

    公开(公告)号：US20140314932A1

    公开(公告)日：2014-10-23

    申请号：US14256243

    申请日：2014-04-18

    申请人： MGPI PROCESSING, INC.

    发明人： Girish M. GANJYAL ,  Kyungsoo WOO ,  Sukh D. BASSI ,  Clodualdo C. MANINGAT

    IPC分类号： A23L1/18 ,  A23J3/18

    CPC分类号： A23L7/117 ,  A23J3/18 ,  A23L7/17 ,  A23L33/185 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486 ,  A23V2250/5118

    摘要： High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

    摘要翻译： 高蛋白质膨胀产品通过挤出成型，例如小麦蛋白分离物，改良的小麦淀粉，盐，树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出，温度范围为50至140℃，螺杆转速为250至450rpm，背压为350至1200psi，用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30％到90％的膨化产品。 当在显微镜下观察时，扩展的产品具有良好的细胞结构，具有不同的细胞大小。 该方法可用于开发各种各样的产品，例如小麦片，小麦卷发，小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。

    Production of low calorie, extruded, expanded foods having a high fiber content
    10.
    发明授权
    Production of low calorie, extruded, expanded foods having a high fiber content 有权
    生产具有高纤维含量的低热量，挤出，膨胀食品

    公开(公告)号：US08563065B2

    公开(公告)日：2013-10-22

    申请号：US13437485

    申请日：2012-04-02

    申请人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan R. Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan R. Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出，直接膨胀的高纤维低热量食品，如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过更换大部分的 至少一种含有凝胶化，耐酶的淀粉III型成分或作为低热量的高纤维面粉替代物的填充剂的面粉。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化淀粉基填充剂的总膳食纤维保留率在挤出后至少约90重量％，模头温度至少约100℃，模压至少约150psig。