Patent
Method for preparing sugar coated, puffed snacks upon microwave heating
Glenn J. Van Hulle,Charles A Anker,Dean E. Franssell +2 more
- 29 May 1979
89
TL;DR: In this article, food compositions and methods for preparing sugary puffed snack products upon simple heating of the food compositions in a consumer microwave oven are presented. But, they do not specify the ingredients.
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Abstract: Disclosed are food compositions and methods for preparing sugary 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 and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.
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Citations
Patent
Value controlled squeezable fluid dispenser
Daniel F. Smith,Gregory R. Holland +1 more
- 09 Mar 1990
TL;DR: In this article, a squeezable dispenser with a main flexible outer container closed off by a top and an inner collapsible flexible fluid containing bladder is presented, where a one-way flow valve is provided between the outer container and the inner bladder to prevent the contents of the bladder from contamination from external sources.
117
Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwave-expanded products
TL;DR: In this paper, the effects of gelatinization level and moisture content of the extruded pellets on the morphology and physical properties of the microwaveexpanded products such as puffing efficiency, expansion bulk volume, and bulk density were investigated.
91
Patent
Production of crispy wheat-based snacks having surface bubbles
Julia M. Carey,Mark J. Moisey,Harry Levine,Louise Slade,Theresa E. Dzurenko,Kevin McHugh,Ellen L. Zimmerman +6 more
- 30 Apr 1998
TL;DR: In this paper, a pregelatinized waxy maize starch was used to produce a crisp, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.
85
Patent
Dog chew with modifiable texture
Herbert R. Axelrod
- 20 Feb 1992
TL;DR: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the owner by irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.
84
Patent
Production of chip-like starch based snacks
Kevin Addesso,Theresa E. Dzurenko,Mark J. Moisey,Harry Levine,Louise Slade,Manns James M,Richard D. Fazzolare,James Ievolella,Martha Wang +8 more
- 07 May 1993
Abstract: A pregelatinized waxy starch provides for the production of cohesive, continuously machineable doughs from starchy materials or ingredients having starch with no- or low-gluten contents. The pregelatinized waxy starch is admixed with only a portion of the at least one starchy material and only a portion of the water needed to form a machineable dough. This mixing procedure results in uniform hydration of the pregelatinized waxy starch and avoids tearing of the dough sheet during machining. The moisture content of the dough sheets is reduced substantially from above about 25% by weight by heating in air, preferably in a gas-fired oven, to obtain chip-like snacks, such as potato chips and corn chips, having a low oil content, a blistered appearance, and a crisp texture.
78
References
Patent
Method of producing a chip-type food product
Markakis Pericles,Freeman Thomas M,Harte Walter H +2 more
- 21 Mar 1961
73
Patent
Preparation of a puffed, starch containing food product
G Popel
- 03 Sep 1970
TL;DR: Puff food products are produced by cooking a slurry of water, a foodstuff and starch containing at least 20 percent by weight amylose, thereby producing a gelatinized mass as discussed by the authors.
61
Patent
Food compositions for preparing snack food products
Elmer F. Glabe,Perry W. Anderson +1 more
- 28 Mar 1968
TL;DR: In this article, the authors describe a variety of methods for making snack foods, such as mixing with water to form a dough, shaping the dough to make pre-processed foods, steaming and steaming, and cooking the results.
54
Patent
Manufacture of starch-containing food products
Nicholas G Marotta,Gary Zwiercan,Richard M Boettger +2 more
- 19 Aug 1970
TL;DR: In this article, the authors present a method for preparing ready-to-eat food products and their preparation, which comprises moistening a pregelatinized starch product, shaping the resulting blend, and thereafter putting the food product into edible form by means of a suitable baking operation.
47
Patent
Cereal product with honeycomb-like appearance and method of making same
John O Benson
- 19 Mar 1956
45
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