초록 ▼

A process of making a long shelf life, nutrient fortified cereal based food which has a high degree of flexibility of bulk shape form and flavor to allow confirmation to a variety of worldwide ethnic eating habits. The cereal grains are a mixture of corn and soybeans, milled to a fine flour which is

A process of making a long shelf life, nutrient fortified cereal based food which has a high degree of flexibility of bulk shape form and flavor to allow confirmation to a variety of worldwide ethnic eating habits. The cereal grains are a mixture of corn and soybeans, milled to a fine flour which is then vitamin and mineral fortified to a level in excess of the recommended daily requirements allowances, the flour is moistened to achieve a moisture level of from about 17% to 20% and thereafter cooker extruded wherein gelatinization occurs, followed by shaping and drying.

대표청구항 ▼

A process of making a long shelf life, nutrient fortified cereal based food having a substantially neutral flavor said method comprising: mixing whole not dehulled, defatted or degermed corn and whole not dehulled, defatted or degermed soybeans at a weight ratio of corn to soybeans of from about 65:

A process of making a long shelf life, nutrient fortified cereal based food having a substantially neutral flavor said method comprising: mixing whole not dehulled, defatted or degermed corn and whole not dehulled, defatted or degermed soybeans at a weight ratio of corn to soybeans of from about 65:35 to about 70:30; milling said corn and soybean mixture to provide a milled flour mixture; fortifying with vitamin and mineral nutrients, said flour mixture to a level which will allow the ultimate cooked product to meet daily allowance requirements for nutrition; moistening said flour to a moisture level of from about 17% to about 20% by weight of moisture; extruder cooking said moistened, fortified flour at a temperature of from about 290°F. to about 310°F., at a pressure of from about 500 psig to about 1200 psig for up to about 15 seconds to cook and gelatinize said flour; and shaping and drying to a moisture content within the range of from about 3% to about 5%.