EP0338239A1
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Microwaveable food products and methods for producing them
Assignee: JR Short Milling Co
•
Filing: 1989-03-10
•
Granted: —
•
Expires: 2009-03-10
Abstract
Abstract A method for producing microwaveable half products comprising the steps of: forming a preliminary mixture comprising a starch-containing material, comprising corn flour, waxy maize corn flour, rice flour, wheat flour, potato flakes, or a mixture thereof, and added water adequate to bring the total moisture content of the mixture from about 30 to about 40 percent by weight; gelatinizing the starch content of the mixture to form a dough by subjecting the mixture to low shear agitation while heating; extruding the resulting dough through a shaped die and cutting to provide formed dough pieces; and drying the formed dough pieces to form half products having a moisture content of from about 9.5 to about 17 percent by weight under conditions which inhibit case hardening. The half products can be placed in a container to form a microwave package, which is in turn placed into the microwave oven.
Inventors
- 👤 Allen T. Short
- 👤 Raleigh J. Wilkinson
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-06 01:36
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/161; A23L7/165; A23L7/117
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
141 words
A method for producing microwaveable half products comprising the steps of forming a preliminary mixture comprising a starch-containing material, wherein the starch-containing material comprises corn flour, waxy maize corn flour, rice flour, wheat flour, potato, or a mixture thereof, and added water adequate to bring the total moisture content of the mixture to from about 30 to about 40 percent by weight; gelatinizing the starch content of the mixture to form a dough by subjecting the mixture to low shear agitation while heating the mixture at not more than 160°C (320°F); extruding the resulting dough through a shaping die and cutting the dough at the die to provide formed dough pieces; and drying the formed dough pieces to form half products having a moisture content of from about 13.0 to about 17 percent by weight under conditions which inhibit case hardening.
Claim 2
Independent Claim
141 words
A method for producing microwaveable half products comprising the steps of forming a preliminary mixture comprising a starch-containing material, wherein the starch-containing material comprises corn flour, waxy maize corn flour, rice flour, wheat flour, potato, or a mixture thereof, and added water adequate to bring the total moisture content of the mixture to from about 30 to about 40 percent by weight; gelatinizing the starch content of the mixture to form a dough by subjecting the mixture to low shear agitation while heating the mixture at not more than 160°C (320°F); extruding the resulting dough through a shaping die and cutting the dough at the die to provide formed dough pieces; and drying the formed dough pieces to form half products having a moisture content of from about 13.0 to about 17 percent by weight under conditions which inhibit case hardening.
Claim 3
Dependent Claim
14 words
The method according to claim 1, wherein the starch-containing material is predominantly rice flour.
Claim 4
Dependent Claim
14 words
The method according to claim 1, wherein the starch-containing material is predominantly wheat flour.
Claim 5
Dependent Claim
13 words
The method according to claim 1, wherein the starch-containing material is predominantly potato.
Claim 6
Dependent Claim
11 words
A microwaveable half product produced by the method of claim 1.
Claim 7
Dependent Claim
51 words
A method of producing a puffed microwaved food product comprising the steps of enclosing microwaveable half products produced by the method of claim 1 in a microwaveable container capable of substantially retaining heat and steam, and microwaving the half products and container until substantially all of the half products are puffed.
Claim 8
Dependent Claim
22 words
The method of claim 6, wherein the step of microwaving comprises multiple exposures of the half products and container to microwave energy.
Claim 9
Dependent Claim
68 words
The method of claim 7, wherein the step of microwaving comprises the steps of microwaving the half products and container for a first period of time to provide at least partially microwaved half products, physically moving the container or the at least partially microwaved half products to redistribute the at least partially microwaved half products, and microwaving the partially microwaved half products for an additional period of time.
Claim 10
Dependent Claim
29 words
A microwaveable package comprising a microwaveable container capable of substantially retaining steam and heat, and a microwaveable half product produced in accordance with claim 1 enclosed in said container.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
Maintenance schedule is calculated for granted US utility patents.