Process for producing an expanded foodstuff and an intermediate therefor

Claim 1

A PROCESS OF PRODUCING AN IMPROVED CRISPY, EXPANDED FOODSTUFF DERIVED FROM STARCH-CONTAINING FLOURS SELECTED FROM THE GROUP CONSISTING OF POTATO, RICE, TAPIOCA AND CORN FLOUR WHICH COMPRISES GRINDING SAID FLOUR TO PRODUCE A FLOUR CONTAINING ABOUT 10% FREE STARCH, MIXING SAID GROUND EDIBLE STARCH-CONTAINING FLOUR, CONTAINING ABOUT 10% FREE STARCH WITH WATER AND SALT TO PRODUCE AN EXTRUDABLE MASS OF STARCH-CONTAINING FLOUR HAVING A MOISTURE CONTENT OF 28 TO 35%, EXTRUDING SAID MASS UNDER PRESSURE EQUIVALENT TO THE RATE OF APPROXIMATELY 1 CM. PER SECOND WHEN THE EXTRUSION ORIFICE IS 1 X 3.2 MM. TO FORM COHERENT BANDS AND PRODUCE A FREE STARCH CONTENT OF ABOUT 30% NEAR THE OUTER SURFACE OF SAID BANDS, DRYING THE COHERENT BANDS UNTIL THEY HAVE A HORN-LIKE OUTER LAYER RESISTANT TO THE PENNETRATION OF MOISTURE AND HEAT AND AN AVERAGE MOISTURE CONTENT OF 6 TO 10% IMMERSING SAID INTERMEDIATE PRODUCT IN A HOT, EDIBLE FAT FOR A TIME SUFFICIENT TO EFFECT EXPANSION AND COOKING OF THE DRIED COHERENT BANDS.