Method of producing a porous, pelletized food product
Patent 4310560 Issued on January 12, 1982. Estimated Expiration Date: 
December 21, 1999. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
December 21, 1999. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3359119 3431112 Method for producing agglomerated powders and apparatus for performing the method Process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates Process for producing round spherical free flowing blown bead food products of controlled bulk density Leavening acid composition Patent #: 4230730 InventorsAssigneeApplicationNo. 06/106145 filed on 12/21/1979US Classes:426/285, BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC.426/453, Building up units from initially dry material, e.g., agglomerating, etc.426/456, And subsequent heat treatment of dehydration426/512, Molding, casting, or shaping426/561, Gas or gas generating agent per se426/563, Phosphorus containing426/656Protein, amino acid, or yeast containingExaminersPrimary: Bashore, S. LeonAssistant: Alvo, Steve International ClassesA23L 1/00 (20060101)A23L 1/187 (20060101) AbstractA method of producing a porous pelletized food product.A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets. The porous pellets, with or without the fat coating are combined with one or more proteinaceous materials and a binder, and compressed into a compact, cohesive food bar.Field of SearchOf liquid or liquefied material, e.g., spray drying, etc.Molding, casting, or shaping BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. Building up units from initially dry material, e.g., agglomerating, etc. And subsequent heat treatment of dehydration Gas or gas generating agent per se Baking powder Phosphorus containing Triglyceridic material film former Sugar or carbohydrate containing By compressing, e.g., tabletting, briquetting, pelleting, etc. Protein, amino acid, or yeast containing | |
