Manufacture of confectionery products by extrusion

Claim 1

THE METHOD OF MAKING A CONFECTIONERY PRODUCT WHICH COMPRISES TAKING A MIXTURE OF SUGAR AND GRANULAR, UNGELATINIZED, COVERTED STARCH HAVING AN AMYLOSE CONTENT TO GREATER THAN ABOUT 35% AND HAVING A FLUIDITY OF AT LEAST 20, THE AMOUNT OF STARCH BEING FROM ABOUT 10% TO ABOUT 70% BASED ON THE WEIGHT OF THE TOTAL COMPOSITION, SAID MIXTURE CONTAINING FROM ABOUT 2% TO ABOUT 13% OF WATER BASED ON THE TOTAL WEIGHT OF THE COMPOSITION, AND SAID CONVERTED STARCH BEING IN A NON-DISSOLVED FORM, AND SUBJECTING SAID MIXTURE TO SIMULTANEOUS HEAT, PRESSURE AND MIXING ACTION OF AN EXTRUDER, SAID MIXTURE BEING INTIALLY SUBJECTED TO SAID EXTRUDER TO HEAT WHICH IS AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 180 TO 400* F. AND FINALLY TO A TEMPERATURE IN THE RANGE OF FROM ABOUT 100 TO 250*F. WILE THE PRESSURE TO WHICH SAID MIXTURE IS SUBJECTED BY THE EXTRUDER IS IN THE RANGE OF FROM ABOUT 50 TO 5,000 P.S.I.; THEREBY EFFECTING A DISSOLUTION OF THE STARCH AND SUGAR WITH THE SIMULTANEOUS MIXING AND MASTICATION OF THE MIXTURE, AND EXPELLING THE MIXTURE FROM THE EXTRUDER IN THE FORM OF A SOLID, PLASTIC, SHAPE-RETAINING CONFECTIONERY MASS.

Claim 2

THE METHOD OF MAKING A CONFECTIONERY PRODUCT WHICH COMPRISES TAKING A MIXTURE OF SUGAR AND GRANULAR, UNGELATINIZED, COVERTED STARCH HAVING AN AMYLOSE CONTENT TO GREATER THAN ABOUT 35% AND HAVING A FLUIDITY OF AT LEAST 20, THE AMOUNT OF STARCH BEING FROM ABOUT 10% TO ABOUT 70% BASED ON THE WEIGHT OF THE TOTAL COMPOSITION, SAID MIXTURE CONTAINING FROM ABOUT 2% TO ABOUT 13% OF WATER BASED ON THE TOTAL WEIGHT OF THE COMPOSITION, AND SAID CONVERTED STARCH BEING IN A NON-DISSOLVED FORM, AND SUBJECTING SAID MIXTURE TO SIMULTANEOUS HEAT, PRESSURE AND MIXING ACTION OF AN EXTRUDER, SAID MIXTURE BEING INTIALLY SUBJECTED TO SAID EXTRUDER TO HEAT WHICH IS AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 180 TO 400* F. AND FINALLY TO A TEMPERATURE IN THE RANGE OF FROM ABOUT 100 TO 250*F. WILE THE PRESSURE TO WHICH SAID MIXTURE IS SUBJECTED BY THE EXTRUDER IS IN THE RANGE OF FROM ABOUT 50 TO 5,000 P.S.I.; THEREBY EFFECTING A DISSOLUTION OF THE STARCH AND SUGAR WITH THE SIMULTANEOUS MIXING AND MASTICATION OF THE MIXTURE, AND EXPELLING THE MIXTURE FROM THE EXTRUDER IN THE FORM OF A SOLID, PLASTIC, SHAPE-RETAINING CONFECTIONERY MASS.