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WO2001076388A8 - Extruded snack product - Google Patents

Extruded snack product

Info

Publication number
WO2001076388A8
WO2001076388A8 PCT/US2001/009324 US0109324W WO0176388A8 WO 2001076388 A8 WO2001076388 A8 WO 2001076388A8 US 0109324 W US0109324 W US 0109324W WO 0176388 A8 WO0176388 A8 WO 0176388A8
Authority
WO
WIPO (PCT)
Prior art keywords
pellets
cooked cereal
snack products
methods
residence time
Prior art date
Application number
PCT/US2001/009324
Other languages
French (fr)
Other versions
WO2001076388A1 (en
Inventor
William C Bornhorst
Roger X Chen
Bill Manuel
Steven C Robie
Niclas M Scher
Steven A Stein
Richard A Kuffel
Original Assignee
Gen Mills Inc
William C Bornhorst
Roger X Chen
Bill Manuel
Steven C Robie
Niclas M Scher
Steven A Stein
Richard A Kuffel
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US09/544,349 external-priority patent/US6746702B1/en
Application filed by Gen Mills Inc, William C Bornhorst, Roger X Chen, Bill Manuel, Steven C Robie, Niclas M Scher, Steven A Stein, Richard A Kuffel filed Critical Gen Mills Inc
Priority to AU2001245959A priority Critical patent/AU2001245959A1/en
Publication of WO2001076388A1 publication Critical patent/WO2001076388A1/en
Publication of WO2001076388A8 publication Critical patent/WO2001076388A8/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18 %, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers. The present method can utilize less expensive and specialized equipment, can be practiced as a continuous process rather than batch or semi-continuous, and are more economic.
PCT/US2001/009324 2000-04-06 2001-03-20 Extruded snack product WO2001076388A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001245959A AU2001245959A1 (en) 2000-04-06 2001-03-20 Food product method of preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US09/544,349 2000-04-06
US09/544,349 US6746702B1 (en) 1998-02-19 2000-04-06 Method of preparing a snack product from a cooked cereal dough

Publications (2)

Publication Number Publication Date
WO2001076388A1 WO2001076388A1 (en) 2001-10-18
WO2001076388A8 true WO2001076388A8 (en) 2002-01-03

Family

ID=24171814

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2001/009324 WO2001076388A1 (en) 2000-04-06 2001-03-20 Extruded snack product

Country Status (3)

Country Link
CN (1) CN1309313C (en)
AU (1) AU2001245959A1 (en)
WO (1) WO2001076388A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8080273B2 (en) * 2007-10-17 2011-12-20 Frito-Lay North America, Inc. Rice snack chip with high rate of visual inclusions made on tortilla sheeting equipment
ES2661649T3 (en) 2013-04-12 2018-04-02 Process Partners, Inc. Method to process a grain product
CN112051782A (en) * 2020-09-17 2020-12-08 杭州智膳云链科技有限公司 Intelligent canteen standardized production method and system and cooking terminal

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3450538A (en) * 1964-09-01 1969-06-17 Gen Mills Inc Process for making a ready-to-eat breakfast cereal with a filling therein
US4528202A (en) * 1983-05-02 1985-07-09 Nabisco Brands, Inc. Process for making shredded potato products
CN1037444C (en) * 1994-09-17 1998-02-18 华南理工大学 Preparing method for difficult digestion dextrin
IN181843B (en) * 1995-04-28 1998-10-03 Nestle Sa
US5932264A (en) * 1997-10-07 1999-08-03 General Mills, Inc. Method for preparing cooked cereal dough using twin screw preconditioning extruder
US6291008B1 (en) * 1998-02-19 2001-09-18 General Mills, Inc. R-T-E cereal and method of preparation

Also Published As

Publication number Publication date
AU2001245959A1 (en) 2001-10-23
WO2001076388A1 (en) 2001-10-18
CN1309313C (en) 2007-04-11
CN1422124A (en) 2003-06-04

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