EP3091853A1 - Procédé pour fabriquer des en-cas creux feuilletés - Google Patents

Procédé pour fabriquer des en-cas creux feuilletés

Info

Publication number
EP3091853A1
EP3091853A1 EP14812265.8A EP14812265A EP3091853A1 EP 3091853 A1 EP3091853 A1 EP 3091853A1 EP 14812265 A EP14812265 A EP 14812265A EP 3091853 A1 EP3091853 A1 EP 3091853A1
Authority
EP
European Patent Office
Prior art keywords
puffed
product
mixture
process according
snack product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP14812265.8A
Other languages
German (de)
English (en)
Inventor
Reut FARBER-ORON
Alex Tslaf
David Josef KRAUS
Hélène Michèle Jeanne CHANVRIER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP14812265.8A priority Critical patent/EP3091853A1/fr
Publication of EP3091853A1 publication Critical patent/EP3091853A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

Definitions

  • the present invention relates to a novel process for preparing a puffed hollow snack product, more particularly to a process for preparing a light puffed hollow snack having resistance to breaking and/or deformation.
  • the present invention also relates to the novel puffed hollow snack product obtainable by the process of the invention.
  • the food products which are sold in the general category of snack items are many and varied, typically including such things as chips (e.g potato chips) and puffs (e.g corn puffs). Consumers generally choose snacks which have some sort of special appeal. Factors such as taste, texture and appearance are crucial to the success of a particular snack item. There is thus a great deal of creative effort from manufacturers of snack products directed toward making new snack products which have some distinctive aspect.
  • Light puffed snacks are anyway often associated with an intrinsic fragility which causes them to break or deform when stored or transported in flexible packaging. Accordingly there is still a need to provide puffed hollow snacks which, despite having low density and being characterised by a thin shell, show resistance to breakage and/or deformation when packed.
  • US 5 690 982 discloses a method for making a baked potato snack that produces a flat chip like product.
  • US 5 165 950 discloses a process wherein the product is expanded after extrusion using a microwave oven. According to the process described therein the extrusions' steps reach temperatures above 100 degrees Celsius.
  • WO 2012/173629 A1 discloses gas assisted expanded puffed products using a co- extrusion die.
  • the present invention provides a process for making a puffed hollow snack product comprising the steps of dry-mixing a composition including at least one starch based ingredient, adding water to produce a dough mixture, working said dough mixture in an extruder, cutting the extruded mixture into pieces and heating said pieces in an oven, to produce a substantially puffed product.
  • the low density and thin shelled products made according to the invention are also resistant to breaking and /or deformation, regardless of their light nature.
  • the products according to the invention having resistance to breaking and being endowed with some rigidity, are less likely to break and/or deform in the packaging than other products already known in the art.
  • the present invention provides a process wherein the puffing steps happens after extrusion and not at the exit of the die as mainly taught in the prior art.
  • substantial puffing occurs after the extrusion step is complete and during the oven step.
  • the prior art teaches that conventionally the oven is used to dry and bake a puffed extruded product, according to the invention the heat treatment step in the oven step is causing the expansion of the extruded dough material to provide a substantially puffed hollow snack.
  • the invention also relates to the puffed hollow product obtainable according to the process of the invention upon exposure to heat treatment in an oven.
  • "puffed" products are to be intended as starch based products which are expanded and inflated to become hollow by steam that occurs from water evaporation during heating stage.
  • Fig 7 provides a schematic representation of the snacks according to the present invention and of associated structural features.
  • a process for the production of a puffed hollow snack product comprising the steps of a) mixing a dry starch composition including at least 20% by weight, based upon the weight of the dry-mix, of at least one starch based ingredient; b) adding water to raise the total moisture content of the mixture to a value comprised between 15 to and 60% by weight; c) working the mixture in an extruder and extruding the said mixture; d) cutting the extruded mixture into pieces and; e) heating in oven to produce a substantially puffed hollow snack product.
  • the process involves a puffing step wherein said puffing to produce a substantially puffed product occurs during step e).
  • step e) is carried out at a temperature comprised between 160 and 190 degrees C.
  • the process involves the working and extrusion of the mixture wherein said working and extrusion is carried out under low temperature and pressure.
  • the working and extrusion temperature is comprised between 5 and 70 deg C, preferably between 10 and 60 deg C, preferably between 10 and 55 deg C.
  • the working and extruding pressure is comprised between 50 and 90 bar, preferably between 60 and 85 bar.
  • the process further comprises frying or coating the puffed hollow snack or any combinations thereof.
  • the substantially puffed product obtained in step e) is fried in fat and optionally coated.
  • the substantially puffed product obtained in step e) is cooled and subsequently optionally coated.
  • the oven used in step e) is an electric oven.
  • a puffed hollow snack product is provided.
  • the puffed hollow snack product has shell thickness comprised between 0.2 to 0.9 mm. In another embodiment, the puffed hollow snack product has a density comprised between 0.05 to 0.12 g/mL. In a preferred embodiment, the puffed hollow snack product has shell thickness comprised between 0.2 to 0.9 mm and density comprised between 0.05 to 0.12 g/mL.
  • a puffed hollow snack product according to the present invention is obtainable by a process according to the invention.
  • Figure 1 is the X-ray tomography images of shells of samples obtained as described in Example 4.
  • Figure 2 is X-ray tomography images of shells of samples obtained as described in Example 2.
  • Figure 3 is X-ray tomography images of shells of samples obtained as described in Example 3 (after removal of chocolate coating).
  • Figure 4 are X-ray tomography images of shells of samples obtained as described in Example 1 .
  • Figure 5 is X-ray tomography images of shells of competitor samples , namely Crispy Chips (OSEM) and Nishnushim.
  • Figure 7 is a schematic representation of the structure of an hollow product according to the present invention as it may appear following a transversal cut.
  • starch based ingredient includes any ingredient containing starch such as any commercially available or modified cereal, root or leguminous starch, partially or completely gelatinized starch, dried or dehydrated potato product including potato flour, potato granules and potato flakes, corn flour, corn meal, buckwheat flour, rice flour, barley flour, tapioca and any combinations thereof.
  • starch ingredient includes a gluten-containing starch ingredient such as wheat flour, rye flour, sorghum flour, gram flour and any combinations thereof.
  • starch based ingredient is white flour, more preferably hard wheat white flour.
  • the starch based ingredient is preferably potato starch.
  • the starch based ingredient is potato flakes or granules.
  • An embodiment of the method of this invention uses starch ingredients that are mixtures of hard wheat white flour and potato starch or potato flakes or potato granules.
  • the dry-starch mix composition typically comprises 20 to 100 percent by weight of starch based ingredient , preferably 50 to 100% by weight, based on the weight of the dry-mix.
  • sweetening agents may be added to provide flavour as well as texture.
  • suitable sweetening agents include those well known in the food industry e.g. natural sweeteners such as sugars and synthetic sweeteners such as aspartame or saccharine.
  • Sucrose is a preferred sweetening agent.
  • sweetening agents are included as about 1 to 10% by weight of the dry mix, preferably from about 1 to about 8% by weight of the dry mix, more preferably from about 1 to 5% by weight of the dry mix.
  • Other additives commonly used in the food industry such as flavouring and/or colouring agents, leavening agents (typically in an amount of 0 to 2%) may also be included in the dry mix composition.
  • the mix can be prepared by first mixing powdery components to obtain a dry mix.
  • the dry mix can be fed into the extruder as it is or it can be mixed together with a liquid or fluid components prior to entering the extruder. After feeding the ingredient mix into the extruder, it can be further mixed in a first mixing section of a traditional food extruder.
  • the extruder can be a twin or single screw extruder, more preferably a twin screw extruder.
  • section 1 may have a temperature range between 17 and 20 degrees C
  • section 2 may have a temperature range between 1 1 and 13 degrees C
  • section 3 may have a temperature range between 10 and 12 degrees C
  • section 4 may have temperature range between 46 and 51 degrees C.
  • the mixture is worked in said extruder at a temperature range between 0 and 70 degrees C, preferably between 5 and 60 deg C, preferably between 10 and 60 deg C, preferably between 10 and 55 deg C.
  • the mixture is worked in said extruder at a pressure range between 50 and 90 bar, preferably between 60 and 85 bar.
  • Water (and/or steam) and/or a sugar solution and/or a fat solution can be added into the extruder.
  • the total moisture content of the mixture is preferably between 15 to about 60% by weight , based on the weight of the dry-mix, more preferably between 25 to about 45% by weight.
  • the mixture is worked, compressed and sheared so that it forms a doughy mass.
  • This said doughy mass may be cold extruded by having it pushed by an extruder screw or twin screw through the openings of a die at the end of the extruder.
  • the product temperature is between 10 to 70 degrees C, more preferably between 40 and 60 degrees C.
  • the resulting extruded product shows no substantial puffing or expansion at the die exit.
  • the doughy mass having no substantial puffing or expansion when exits the extruder barrel through the extrusion die the said mass is cut into pieces using conventional extrusion cutting means.
  • a conventional pillow-crimper may be used.
  • Other cutters that may be used include wheel cutter, horizontal and, or vertical face-cutter, embosser and crimper. A person skilled in the art would be familiar with the methods of cutting extruded material.
  • the extruded mixture is cut into pieces of different size and shape.
  • the pieces are cut out in oval shape.
  • the length size of pieces which are cut out is comprised between 5 and 50 mm.
  • the cut pieces are fed into the puffing oven wherein the said pieces substantially expand to produce a substantially puffed hollow product.
  • the pieces are fed into the oven at temperature between 100-250 degrees C for 30-720 seconds, more preferably at 160 to 190 degrees C for 60 to 360 seconds.
  • the cut pieces are only partially puffed having been treated in the oven for a shorter period of time, preferably at a temperature comprised between 175 and 185 degrees C for 50 to 70 seconds.
  • the substantially puffed product may be further fried in oil or fat, preferably at 180 degrees C for 30 to 60 seconds.
  • the substantially puffed product may be further coated, said coating including but not limited to fat-based coating (such as for example chocolate or chocolate-like coating), sweet coating, savoury coating, caramel coating and sugar coating.
  • the coating may also comprise, in one embodiment of the present invention, dry particles such as, for example, bread crumbs, nuts pieces, spices etc.
  • the mixture to be extruded may comprise coarse granular ingredients such as , for example, poppy seeds, corn grits, sesame seeds, wheat semolina, milled wheat bran etc.
  • coarse granular ingredients such as , for example, poppy seeds, corn grits, sesame seeds, wheat semolina, milled wheat bran etc.
  • Coarse granular ingredients may be added in an amount up to 30% w/w of the total dry mix ingredients.
  • the puffed hollow product may be substantially puffed or partially puffed and fried, and/or coated or any combinations thereof.
  • a puffed hollow snack product having a shell thickness between 0.2 and 0.9 mm preferably between 0.2 and 0.8 mm, preferably between 0.3 and 0.8 mm, preferably between 0.2 and 0.6 mm is provided.
  • a puffed hollow snack product having a density between 0.05 and 1 .2 g/mL, more preferably between 0.08 and 0.12 g/mL is provided.
  • a puffed hollow snack having a mean wall thickness (MWT) comprised between 130 and 300 ⁇ , preferably between 150 and 250 ⁇ is provided.
  • the puffed hollow snack product according to the invention has a shell thickness of 0.2 to 0.9 mm, a density of 0.05 to 0.12 g/mL and a mean wall thickness (MWT) comprised between 130 and 300 ⁇ , preferably comprised between 150 and 250 ⁇ .
  • MTT mean wall thickness
  • the process includes the steps of mixing wheat white flour, potato starch, sugar, calcium carbonate, and salt ; adding water to raise the total water content of the mixture; working the mixture in an extruder and extruding said mixture; cutting the extruded mixture into pieces; heating in an oven to produce a substantially puffed product; frying said puffed product in fat and coating the puffed product wherein said coating includes a chocolate or sweet, or savoury or caramel, or sugar syrup or sugar powder or any combinations thereof.
  • the process includes the steps of mixing wheat white flour, potato starch, sugar, calcium carbonate and salt; adding water to raise the total water content of the mixture; working the mixture in an extruder and extruding said mixture; cutting the extruded mixture into pieces; heating in an oven to produce a substantially puffed product; cooling said puffed product and coating the puffed product wherein said coating includes a chocolate or sweet, or savoury or caramel, or sugar syrup or sugar powder or any combinations thereof.
  • extruded dough which is left over after cutting the required product shape may be chopped or milled, or chopped/milled and blended with water or dried in the oven and chopped/milled to a fine powder to be reintroduced in the composition to be extruded as part of the wet or dry ingredients respectively for example in an amount ranging from 0 to 50%w/w, preferably from 0 to 30% w/w.
  • the puffed hollow snack products possess unique attributes such as being more resistant to breaking and more rigid, i.e. more resistant to deformation. These attributes are measured by carrying out mechanical tests such as breaking force test and elastic modulus test respectively as better detailed in the experimental section below reported.
  • the puffed hollow snacks according to the present invention are on average lighter of analogous products already known in the state of the art.
  • the main attributes of the structure of the puffed hollow snacks of the invention are those of the shell surrounding the hollow cavity.
  • These comprise: density, porosity, shell thickness, wall thickness, i.e. thickness of the walls between pores contained in said shell, pore size, i.e. dimensions of the pores contained in said shell.
  • the preferred puffed hollow snack products have a porosity between 15 and 50%, more preferably 20 and 35%, wherein the said porosity is the porosity of the shell as below defined.
  • the preferred hollow snack products having average pore sizes above 1 10 microns, preferably between 120 and 300 microns, more preferably between 130 and 250 microns.
  • the preferred hollow puffed snack products have an average wall thickness of between 130 and 250 microns, preferably between 150 and 250 microns;
  • the preferred puffed snack products have a breaking force between 3 and 16 N, preferably between 10 and 15 N.
  • the preferred puffed snack products have an initial slope of force displacement between 15 and 40 N/mm or 20 and 35 N/mm.
  • the preferred snack products have a unique structural texture having a density between 0.05 and 0.12 g/mL and shell thickness between 0.2 and 0.9 mm and shell porosity between 15 and 50% and an average wall thickness of shell being above 150 microns. Further embodiments of the invention include any combinations thereof.
  • the density was measured using a cylindrical cup with a known volume, by filling the cup with free flowing product until reaching the top of the cup, without compressing the content of the cup, and weighing the weight of the material that was inserted. The weight in grams is divided by the volume in ml resulting with the density measurement expressed in g/ml
  • the product shell wall thickness was measured using an Electronic Comparator from Standard Gage Hexagon Metrology by measuring the walls of three samples that are broken open, wherein this involves separating the walls from each other and making an average of the readings.
  • breaking force N
  • ii the initial slope of the force-displacement (N/mm) calculated between 0 et 0.4 mm of displacement.
  • the breaking force characterizes the resistance to breaking, i.e. the higher the breaking force, the lower the fragility and the higher the resistance.
  • the initial slope characterizes the elastic modulus of the matrix, i.e. the rigidity; the higher the slope, the more rigid the matrix.
  • X-ray tomography scans are performed with a 1 172 Skyscan MCT (Bruker MicroCT, Kontich, Belgium) with a X-ray beam of 80kV and 100uA.
  • Scans are performed with the Skyscan software (version 1 .5 (build 9)A (Hamamatsu 10Mp camera), reconstruction with the Skyscan recon software (version 1 .6.3.0) and 3D image analysis with CTAn software (version 1 .10.1 .3, 64-bit).
  • the reconstruction of the dataset was performed over 900 slices in average, with the settings contrast at 0.005-0.10. Smoothing and ring artefact reduction were both set up at 1 .
  • 3D image analysis was performed on 16 urn per pixel reduced datasets over 450 slices. The analysis was performed in two steps: (i) a first step to select the cereal area to be analysed by excluding the outer area surrounding the cereal, (ii) the second step to obtain the porosity of the cereal shell.
  • the images in grey levels were segmented.
  • the segmentation was performed at a grey level of 40, and then images were dilated by mathematical morphology.
  • the selection of the volume of interest was performed through the shrink-wrap function, and then this volume was eroded by mathematical morphology to adjust to the surface of the flakes. Dilation and erosion parameters were chosen in order to obtain the best adjustment to the surface of the particles.
  • the images were reloaded and segmented at a grey level of 40.
  • the porosity was then calculated as the ratio of the volume of voids in the cereal shell out of the cereal shell volume, the cereal shell volume being equal to the volume of interest defined above (i).
  • the structure separation gave the pores size distribution of the cereal shell.
  • the structure thickness gave the distribution of thickness of walls.
  • a flour composition as shown in Example 1 is fed into a twin screw extruder (BC45 Clextral) at a rate of 45 Kg/hr together with 14 kg/hr of water.
  • the extruder is running at 190 rpm.
  • the temperature profile is 17 deg C/1 1 deg C/10 deg C/51 deg C in the successive barrels of the extruder.
  • the dough reaches a temperature of 57 deg C at the extruder die, with a material pressure of 65 bar, leading to an extruded non-puffed dough material.
  • the extruded product is cut to round or rectangular shapes of 22 mm diameter or side and the pieces are fed into the oven at 180 deg C for 60 to 360 seconds to produce substantially puffed hollow snack products.
  • a flour composition as shown in the Example 2 is fed into a twin screw extruder (BC45 Clextral) at a rate of 55 Kg/hr together with 23-26 kg/hr of water.
  • the extruder is running at 200 rpm.
  • the temperature profile is 19-20 deg C/12-13 deg C/1 1 -12 deg C/46-50 deg C in the successive barrels of the extruder.
  • the dough reaches a temperature of 52-54 deg C at the extruder die, with a material pressure of 63-81 bar, leading to an extruded non-puffed dough material.
  • the extruded product is cut to round or rectangular shapes of 22 mm diameter or side and the pieces are fed into the puffing or drying oven at 180 deg C for 60 seconds to produce a partially puffed snack products.
  • These products are fried in oil or fat at 160 deg C for 30-90 seconds and then seasoned with salt or flavoured seasoning to produce puffed hollow products.
  • Products according to Example 3 may be obtained according to the procedure above described in Example 1 where the puffed hollow products are then further dried at 180 deg C for 180 sec and then coated with milk chocolate.
  • Products according to Example 4 may be obtained according to the procedure above described in Example 1 where the puffed products are then are fried in oil or fat at 180 deg C for 20 to 60 seconds to produce puffed and fried hollow snack products.
  • Products according to Example 5 may be obtained according to the procedure described above in Example 1 where poppy seeds are added in an amount of 7% w/w added to the ingredient dry mix.
  • Products according to Example 6 may be obtained according to the procedure above described in Example 5 where the puffed products are then are fried in oil or fat at 180 deg C for 20 to 60 seconds to produce puffed and fried hollow snack products.
  • Table 1 herebelow reported summarizes the structural attributes measured on the samples obtained according to the invention and on prior art products currently on the market: Table 1
  • 'Porosity' as hereabove reported is defined as the porosity of the cereal shell and is further defined as the volume of pores divided by the volume of the cereal shell whereby the empty cavity is excluded.
  • the puffed hollow snacks according to the present invention are on average lighter than products according to the state of the art [lower cereal shell thickness (0.4-07 vs 0.8-1 .2 urn) and lower density (0.08-0.12 vs 0.1 1 -0.16 g/mL].
  • the puffed hollow snacks according to the invention are characterized by higher values for MCS and MWT (iim ) than the corresponding prior art products.
  • Puffed hollow products according to the invention showed an higher breaking force (especially examples 4, 3 and 1 ) and an higher Initial Slope of force displacement (all the tested samples) when compared with prior art products.
  • the measured properties are considered to be predictive of an increased resistance to breaking and deformation for the puffed hollow snack products.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne un nouveau procédé pour préparer un en-cas creux feuilleté, plus particulièrement un procédé pour préparer un en-cas creux feuilleté léger ayant des propriétés uniques. La présente invention concerne également le nouvel en-cas creux feuilleté pouvant être obtenu par le procédé de l'invention. Le procédé comprend les étapes consistant à (a) mélanger une composition comprenant au moins 20 % en poids d'ingrédient d'amidon, (b) ajouter de l'eau pour augmenter la teneur en humidité totale du mélange à 25-45 % en poids, (c) extruder le mélange à 5-70 °C et 50-90 bar, (d) couper le mélange extrudé en morceaux et (e) chauffer dans un four.
EP14812265.8A 2013-12-20 2014-12-16 Procédé pour fabriquer des en-cas creux feuilletés Withdrawn EP3091853A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP14812265.8A EP3091853A1 (fr) 2013-12-20 2014-12-16 Procédé pour fabriquer des en-cas creux feuilletés

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP13199026 2013-12-20
PCT/EP2014/078009 WO2015091517A1 (fr) 2013-12-20 2014-12-16 Procédé pour fabriquer des en-cas creux feuilletés
EP14812265.8A EP3091853A1 (fr) 2013-12-20 2014-12-16 Procédé pour fabriquer des en-cas creux feuilletés

Publications (1)

Publication Number Publication Date
EP3091853A1 true EP3091853A1 (fr) 2016-11-16

Family

ID=49880550

Family Applications (1)

Application Number Title Priority Date Filing Date
EP14812265.8A Withdrawn EP3091853A1 (fr) 2013-12-20 2014-12-16 Procédé pour fabriquer des en-cas creux feuilletés

Country Status (2)

Country Link
EP (1) EP3091853A1 (fr)
WO (1) WO2015091517A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023222902A1 (fr) 2022-05-19 2023-11-23 Ohpops! Functional Foods A/S Produit alimentaire sain de type en-cas croustillant

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3502479A (en) * 1966-06-20 1970-03-24 Lipton Inc Thomas J Process of making a snack product

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3925563A (en) 1970-05-27 1975-12-09 Gen Mills Inc Preparing an extruded puffed snack product
US3703379A (en) * 1970-07-27 1972-11-21 Gen Mills Inc Double expanded food products
US4834996A (en) 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
DE3601830A1 (de) * 1986-01-22 1987-07-23 Flessner Gmbh & Co Verbesserung der gefuegequalitaet von maiscollets
US5165950A (en) 1991-08-28 1992-11-24 American Amaranth, Inc. Microwave expandable half product and process for its manufacture
US6783784B2 (en) 2002-05-02 2004-08-31 Mars Incorporated Method and system for forming a cooked product using ultrasonic energy
US9167845B2 (en) 2006-09-08 2015-10-27 Creative Resonance, Inc. Apparatus, method and product for ultrasonic extrusion of a flowable substrate
MX342089B (es) 2011-06-17 2016-09-13 Kellog Co Aparato de co-extrusión asistido con gas y proceso para formar alimentos.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3502479A (en) * 1966-06-20 1970-03-24 Lipton Inc Thomas J Process of making a snack product

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2015091517A1 *

Also Published As

Publication number Publication date
WO2015091517A1 (fr) 2015-06-25

Similar Documents

Publication Publication Date Title
US11089799B2 (en) Food products that contain zein, and related methods
JPH09505476A (ja) 添加タンパク質を含有した押出穀物ベースのフライド食品の製造方法
EP3217810B1 (fr) Produit de grignotage co-extrudé
CN101646353A (zh) 用花生粉制作的直接膨胀的零食和用于制作所述零食的方法
EP3107398B1 (fr) Produit de collation triplement extrudé
AU2012268324A1 (en) Ready-to-eat cereal flakes containing legumes
TWI713820B (zh) 速食油炸麵之製造方法
CN108471801A (zh) 在不使用轧片机的情况下生产片状谷物产品的设备和方法
EP3624597A1 (fr) Composition à base de légumes secs et son procédé de fabrication
EP3079494B1 (fr) Flocons extrudés et procédé de fabrication
EP3073841B1 (fr) Flocons extrudés et procédé de fabrication
EP1852019A1 (fr) Procede de fabrication d'amuse-gueules non frits et produit obtenu
AU2012299018B2 (en) A method and formulation for producing extruded snack food products and products obtained therefrom
WO2015091517A1 (fr) Procédé pour fabriquer des en-cas creux feuilletés
CN104114042A (zh) 食物产品前体、食物产品和制造包含羽扇豆粉的食物产品的方法
JP2004305134A (ja) 膨化食品の製造法
JPH09505477A (ja) カルボキシメチルセルロースのようなガムを含有した押出穀物ベースのフライド食品の製造方法

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20160720

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20170503

RIC1 Information provided on ipc code assigned before grant

Ipc: A23L 7/17 20160101AFI20170905BHEP

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20180131