초록 ▼

A snack food is prepared from whole kernel cereal, without milling, such as corn, rice or wheat and the like. By rehydrating the cereal to at least 25% moisture prior to low shear cooking extrusion to achieve about 75% gelatinization, then cooling and drying the material prior to extrusion into a se

A snack food is prepared from whole kernel cereal, without milling, such as corn, rice or wheat and the like. By rehydrating the cereal to at least 25% moisture prior to low shear cooking extrusion to achieve about 75% gelatinization, then cooling and drying the material prior to extrusion into a selected form for further mechanical treatment or finish cooking and flavoring. When cooked in oil a lower fat product results.

대표청구항 ▼

A process for preparing a food product from a cereal starting material, the steps comprising: providing a quantity of dry cereal starting material in the unmilled, whole kernel state, hydrating the starting material to a moisture content at least greater than 15% moisture, draining the unabsorbed wa

A process for preparing a food product from a cereal starting material, the steps comprising: providing a quantity of dry cereal starting material in the unmilled, whole kernel state, hydrating the starting material to a moisture content at least greater than 15% moisture, draining the unabsorbed water from the cereal material, subjecting the material to low shear extrusion cooking for a time and with sufficient heat to gelatinize to about 75% the starch constituent of the material, reducing the moisture content of the extruded material through aeration in a conditioning step, extrusion forming the material to a pre-selected shape, and further cooking the material.