Mixture of popcorn kerneles and pellets

What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for popcorn kernels and popcorn, which is applied in the field of microwave food and its preparation, can solve problems such as increasing the preference for snacks, and achieve the effect of low coking and burning

Inactive Publication Date: 2002-03-20

SMTM GROUP

View PDF5 Cites 6 Cited by

Summary
Abstract
Description
Claims
Application Information

AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology

Problems solved by technology

[0007] When a mixed snack comes in a variety of flavors, textures, and sizes, and can be served hot from the microwave, customer preference for the snack can be greatly increased

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Examples

Experimental program

Comparison scheme

Effect test

preparation example Construction

[0032] Pellet compositions are prepared by combining the desired ingredients in a large mixer, such as a paddle mixer or a low shear mixer. It is preferred to mix all dry ingredients such as flour, sodium bicarbonate, salt, powdered flavorings, etc. thoroughly before adding the wet ingredients. The mixture is generally a dry, crumb-like mixture that may or may not be sticky in itself.

[0033] Examples of preferred formulations for butter flavored microwave expandable food pellets include: 25-35 parts by weight tapioca flour, preferably 29.40 parts; 60-70 parts wheat flour, preferably 65.07 parts; No more than 3 parts of seasoning, 1.25 parts is better; No more than 3 parts of salt, about 2 parts is better; No more than 2 parts of vegetable oil, about 1 part is better; 0.01-0.05 parts of pigment, 0.03 1 part is better; no more than 2 parts of lecithin, about 1 part is better.

[0034] The example of the preferred formula of corn flavor microwave expandable food pellets inclu...

Embodiment approach

[0075] The preparation method of embodiment 1 to 4 is, earlier with 29.40 parts (13.35 kilograms) cassava flour, 65.07 parts (29.55 kilograms) wheat flour, 0.25 parts (0.11 kilograms) sodium bicarbonate, 1.25 parts (0.57 kilograms) butter flavoring agent, 2 1 part (0.91 kg) of salt, 1 part (0.45 kg) of vegetable oil, 0.03 part (0.01 kg) of yellow pigment, and 1.00 part (0.45 kg) of lecithin were mixed to make a gelatinized starch product. The density of the mixed dry furnish is about 536 kg / m3. This dry blend was fed into the extruder system at a feed screw speed of approximately 13 rpm.

[0076] A "pretreatment unit" is installed before the actual extruder to moisten the dry mixture with steam. The pretreatment unit consisted of a drum, rotating at about 150 rpm, through which steam was fed at a rate of about 15.5 kg / hr, resulting in a temperature of about 195°C. The moisture content of the mixture leaving the pretreatment unit was about 29.41%.

[0077] The humidified mix...

Embodiment approach 1

[0081] The weight ratio of popcorn / food pellets / oil slurry in Embodiment 1 is 60 / 40 / 40; Embodiment 2 is 60 / 40 / 35; Embodiment 3 is 60 / 40 / 30; Embodiment 4 is 50 / 40 / 35. Embodiment 1* is the second test of Embodiment 1. Three to four packs are prepared per sample.

[0082] samples and

bag number

Burst time

minutes: seconds

total explosion volume

cm 3

unexploded explosion

Rice kernels, grams

performance

1-1