Process for preparing an extruded food product
US5132127A · kind A · utility
25Cited by
4References
21Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jul 26, 1990 |
| Grant date | Jul 21, 1992 |
| Priority date | — |
| Expiry date | Jul 26, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/09
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more low moisture farinaceous base ingredients to produce a dough, extruding the dough into the desired shape, drying the extruded dough and ultimately cooking the dried product to produce a shelf-stable food product. The high moisture material can comprise a cellular fruit or vegetable material which has been vigorously macerated, a liquid per se, such as a beverage, or a dairy product such as yogurt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.