Food composition and method for preparing cheese-coated, puffed snacks upon microwave heating
US4251551A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 29, 1979 |
| Grant date | Feb 17, 1981 |
| Priority date | — |
| Expiry date | May 29, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are food compositions and methods for preparing cheese-coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets in a puffing medium throughout which the puff pieces or pellets are dispersed. The puffing medium comprises from about 30% to 90%, by weight of the puffing medium, of an edible fatty triglyceride and from about 10% to 60% by weight of dehydrated cheese solids. The puffing medium contains no more than about 2% by weight reducing sugars. The weight ratio of puffing medium to puff pieces ranges between about 0.2:1 to 1.3:1. The method of making a cheese-coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing medium to form a puffing medium/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to coat the pieces with the fluidized puffing medium.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.