US4568550A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing a cooked extruded flour-based product
Assignee: General Foods Corp
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Filing: 1985-03-11
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Granted: 1986-02-04
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Expires: 2005-03-11
Abstract
Abstract This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140° F. to 250° F. (60° C. to 120° C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.
Inventors
- 👤 Charles V. Fulger
- 👤 Charles R. Lazarus
- 👤 Wen C. Lou
- 👤 Charles T. Stocker
- 👤 Chia-Chi Tu
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 16:53
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/06; A21C; A21C11/00; A21C11/16; A21C3/00; A21C3/04; A23; A23L; A23L7/00; A23L7/10; A23L7/157; A23L7/161; A23L7/165; A23L7/17; A23P; A23P30/00; A23P30/20
Claims Analysis
Total Claims: 20
Claim 1
Independent Claim
171 words
A continuous process for preparing a cooked extruded edible flour-based product comprising: (a) feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content of 20 to 40% by weight said gas forming agent being sufficient to release a gas during a subsequent extrusion step, thereby providing an aerated cell structure in the resultant extruded product; (b) mixing and kneading the flour, gas forming agent and water to prepare a homogeneous dough; and (c) extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140° F. to 250° F. under effective pressure and effective shear conditions and for a time effected to set the protein and partially gelatinize the starch in the flour while maintaining the starch granules substantially intact whereby a fully cooked extruded flour-based produce is obtained without and additional baking step, the product having the texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product.
Claim 2
Dependent Claim
171 words
A continuous process for preparing a cooked extruded edible flour-based product comprising: (a) feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content of 20 to 40% by weight said gas forming agent being sufficient to release a gas during a subsequent extrusion step, thereby providing an aerated cell structure in the resultant extruded product; (b) mixing and kneading the flour, gas forming agent and water to prepare a homogeneous dough; and (c) extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140° F. to 250° F. under effective pressure and effective shear conditions and for a time effected to set the protein and partially gelatinize the starch in the flour while maintaining the starch granules substantially intact whereby a fully cooked extruded flour-based produce is obtained without and additional baking step, the product having the texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product.
Claim 3
Dependent Claim
15 words
Process of claim 1 wherein the moisture content of the dough is 25 to 35%.
Claim 4
Dependent Claim
20 words
Process of claim 2 wherein the flour and the water are premixed and kneaded prior to feeding into the extruder.
Claim 5
Dependent Claim
22 words
Process of claim 3 wherein the premixed flour and water additionally contains yeast and is fermented prior to cooking in the extruder.
Claim 6
Dependent Claim
13 words
Process of claims 1, 2 or 4 further comprising toasting the extruded product.
Claim 7
Dependent Claim
13 words
Process of claims 1, 2 or 4 further comprising dicing the extruded product.
Claim 8
Dependent Claim
23 words
Process of claims 1, 2 or 4 further comprising drying the extruded product to a moisture content of less than 10% by weight.
Claim 9
Dependent Claim
19 words
Process of claim 1 wherein the dough is subjected to pressures within the range of 25 to 1200 psig.
Claim 10
Dependent Claim
19 words
Process of claim 8 wherein the dough is subjected to temperatures within the range of 160° to 205° F.
Claim 11
Dependent Claim
21 words
Process of claim 9 wherein the bread exiting the extruder has a temperature within the range of 120° to 135° F.
Claim 12
Dependent Claim
18 words
Process of claim 9 wherein the dough is subjected to the cooking temperatures for 15 to 45 seconds.
Claim 13
Dependent Claim
18 words
Process of claim 3 wherein the dough further comprises non-fat dry milk, shortening, sucrose, salt and baking powder.
Claim 14
Dependent Claim
13 words
Process of claim 12 wherein the dough further comprises a starch complexing agent.
Claim 15
Dependent Claim
24 words
Process of claim 1 wherein the dough further comprises additional ingredients selected from the group consisting of flavor, vitamin, fruit, nut, meats and grain.
Claim 16
Dependent Claim
24 words
Process of claim 1 wherein the dough further comprises additional ingredients selected from the group consisting of gum, vegetable, protein, enzyme, acid, and fiber.
Claim 17
Dependent Claim
29 words
Process of claim 1 wherein a bread dough is prepared further comprising ingredients selected from the group consisting of sugar, fat, milk, a starch complexing agent and mold inhibitor.
Claim 18
Dependent Claim
15 words
Process of claim 1 wherein the extrusion is carried out in a single screw extruder.
Claim 19
Dependent Claim
178 words
A continuous process for preparing a cook extruded edible flour-based product comprising: (a) feeding flour and a gas forming agent into an extruder said gas forming agent being sufficient to release a gas during a subsequent extrusion step, thereby providing an aerated cell structure in the resultant extruded product; (b) feeding water and additional flour into the extruder in amounts effective to prepare a dough having a moisture content of 20 to 40% by weight; (c) mixing and kneading the flour, gas forming agent and water to prepare a homogeneous dough; and (d) extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140° F. to 250° F. under effective pressure and effective shear conditions and for a time effected to set the protein and partially gelatinize the starch in the flour while maintaining the starch granules substantially intact whereby a fully cooked extruded flour-based product is obtained without and additional baking step, the product having the texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product.
Claim 20
Dependent Claim
178 words
A continuous process for preparing a cook extruded edible flour-based product comprising: (a) feeding flour and a gas forming agent into an extruder said gas forming agent being sufficient to release a gas during a subsequent extrusion step, thereby providing an aerated cell structure in the resultant extruded product; (b) feeding water and additional flour into the extruder in amounts effective to prepare a dough having a moisture content of 20 to 40% by weight; (c) mixing and kneading the flour, gas forming agent and water to prepare a homogeneous dough; and (d) extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140° F. to 250° F. under effective pressure and effective shear conditions and for a time effected to set the protein and partially gelatinize the starch in the flour while maintaining the starch granules substantially intact whereby a fully cooked extruded flour-based product is obtained without and additional baking step, the product having the texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1989-02-03 | 1989-08-05 | 1990-02-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-02-03 | 1993-08-05 | 1994-02-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-02-03 | 1997-08-05 | 1998-02-04 | $7700.00 | Window Closed / Lapsed |