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Food making method

A technology of fast food and dough, which is applied in food preparation, food science, application, etc., and can solve the problems of retention time, grain dough, white shoots, etc.

Inactive Publication Date: 2003-06-04
GENERAL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, low shear and short extruder retention times can in turn cause problems with "white tips" in cereal doughs

Method used

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Embodiment Construction

[0024] The present invention provides a method for preparing snack food from cooked cereal dough. Each processing step is described in detail below.

[0025] In the specification and claims, unless otherwise stated, percentages are by weight.

[0026] Soaking premixed ingredients containing grain crumbs

[0027] Referring now to the accompanying drawings, figure 1 A method according to the invention, indicated generally by reference numeral 10, is illustrated. Additionally, the figure illustrates that the present method 10 essentially includes a first step 20 of providing free grain crumbs having a moisture content of at least 18%, preferably a moisture content of about 20-30%. In this figure, optional steps are indicated by dashed lines.

[0028] This step may comprise a first sub-step of preparing a cereal premix comprising at least one, optionally at least two, selected from the group consisting of corn, rice, wheat, oats, barley, rye, triticale and mixtures thereof. ...

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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.

Description

[0001] Cross References to Related Applications [0002] This patent application is a continuation-in-part of commonly assigned USSN 09 / 025,976, entitled "R-T-E Cereal Food and Method of Preparation," filed February 19, 1998, which is incorporated herein by reference. [0003] Commonly assigned co-pending application 09 / 415,615, entitled "Dough Forming Apparatus and Method," filed October 8, 1999 in the name of Bornhorst et al., contains subject matter related to this application, which is incorporated herein by reference. field of invention [0004] The present invention relates to foods and methods for their preparation. More particularly, the present invention relates to an improved process for preparing puffy snack foods from cooked cereals. Background of the invention [0005] Patent application USSN 09 / 025,976 is directed primarily to ready-to-eat cereals, particularly flaked ready-to-eat cereals, characterized in part by a preferred appearance imparted by preparation...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/18
CPCA23L1/1802A23L1/1646A23L1/1641A23L7/165A23L7/122A23L7/135
Inventor W·C·波恩霍尔斯特R·X·陈B·曼努埃尔S·C·罗比N·M·舍尔S·A·斯泰恩R·A·库菲尔
Owner GENERAL MILLS INC