초록 ▼

Puffable food half products, particularly snack food half products, are made from finely particulate corn materials, especially corn reduction flour, in which the gelatinizable starch content is at least predominantly from the horny endosperm of the corn, starch from the soft or floury endosperm bei

Puffable food half products, particularly snack food half products, are made from finely particulate corn materials, especially corn reduction flour, in which the gelatinizable starch content is at least predominantly from the horny endosperm of the corn, starch from the soft or floury endosperm being at least minimized. The invention makes it possible to produce a half product in which the starch content is predominantly or entirely from corn and which will expand, at least by frying and advantageously also by baking and, in some cases, microwaving and which will puff to a final product in which the maximum dimension is twice that of the half product. This is a continuation of Ser. No. 037,054 filed Apr. 13, 1987, which is a continuation of Ser. No. 836,704 filed Mar. 6, 1986.

대표청구항 ▼

A food half product in the form of a hard unitary body comprising a uniform matrix of gelatinized starch at least predominantly from the horny endosperm of corn and said gelatinized starch having distributed therethrough a multiplicity of capillary-like voids on the order of 0.01-0.06 inch in transv

A food half product in the form of a hard unitary body comprising a uniform matrix of gelatinized starch at least predominantly from the horny endosperm of corn and said gelatinized starch having distributed therethrough a multiplicity of capillary-like voids on the order of 0.01-0.06 inch in transverse dimension, the outer surface of the body being relatively smooth and substantially free of holes or cavities, the half product having a total moisture content of 9.5-14% by weight and being convertible by cooking to a final product in which the maximum dimension is at least twice that of the half product.