초록 ▼

An expanded farinaceous food product is produced without the use of a drying apparatus. A farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edible alcohols and having a moisture c

An expanded farinaceous food product is produced without the use of a drying apparatus. A farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edible alcohols and having a moisture content of from about 9% to about 17% is plasticized in an extruder barrel having a barrel pressure equal to or in excess of the vapor pressure of the water in the mixture; and the plasticized mixture is extruded through a profile die into a zone of ambient pressure below the vapor pressure of the water in the mixture.

대표청구항 ▼

A method for producing an expanded, farinaceous food product without the use of a drying oven which comprises plasticizing a farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edib

A method for producing an expanded, farinaceous food product without the use of a drying oven which comprises plasticizing a farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edible alcohols and having a moisture content from about 9 weight percent to about 17 weight percent in an extruder barrel having a barrel pressure equal to or in excess of the vapor pressure of the water in the mixture; and extruding the plasticized mixture through a profile die into a zone of ambient pressure below the vapor pressure of the water in the mixture, thereby producing a crisp product having a moisture content from about 4 weight percent to about 8 weight percent and a water activity from about 0.30 to about 0.45.