Supercritical fluid extrusion process and apparatus
US5417992A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 14, 1994 |
| Grant date | May 23, 1995 |
| Priority date | — |
| Expiry date | Mar 14, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/34
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO.sub.2 is injected to provide proofing of the product. Rising of the dough is produced by a combination of hydrodynamic expansion of air bubbles and diffusion of CO.sub.2 into said bubbles as the dough is extruded through an exit die, without the need for yeast. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder, to provide a continuous process for producing a coextruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow center of the product. Also, controlled acid hydrolysis of the starches in the dough may be used to produce reducing sugars that add desirable flavor to the final product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.