GB1561190A - Process for cooking and extruding food mixtures - Google Patents
Process for cooking and extruding food mixtures Download PDFInfo
- Publication number
- GB1561190A GB1561190A GB53607/77A GB5360777A GB1561190A GB 1561190 A GB1561190 A GB 1561190A GB 53607/77 A GB53607/77 A GB 53607/77A GB 5360777 A GB5360777 A GB 5360777A GB 1561190 A GB1561190 A GB 1561190A
- Authority
- GB
- United Kingdom
- Prior art keywords
- inclusive
- range
- food
- percentage weight
- food mixture
- 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.)
- Expired
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
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Description
(54) A PROCESS FOR COOKING AND EXTRUDING FOOD MIXTURES
(71) We, WEETABIX LIMITED, a British Company of Weetabix Mills, Burton
Latimer, Kettering, Northants, NN15 5JR, do hereby declare the invention, for which we pray that a Patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: e present invention relates to a process~for~cooking and extruding fooW mltxtures containing cereal bran. The invention relates particularly to a continuous cooking and extrusion process which can be carried out in an extrusion machine.
Extrusion machines are known for carrying out continuous cooking and extrusion processes whereby mixtures of powdered or granulated food solids and liquids or doughs are cooked under controlled conditions of temperature and pressure and thence extruded through die means. After extrusion, the cooked food may or may not expand, depending on the ingredients used, so that it has a honeycomb structure and be cut into size suitable for consumption. The food can be subjected to further processing such as drying or toasting if necessary.
Such machines generally comprise one or two intermeshing rotary screws which are located in a substantially cylindrical casing. An extrusion nozzle with die means is fixed at one end of the casing for egress of the food and an inlet is provided for the food at the other end of the casing. Between the inlet and the extrusion nozzle within the casing in certain extrusion machines, particularly in those with two intermeshing screws, three regions of processing can be defined. Immediately succeeding the inlet is a region wherein the food is mixed thoroughly by flight or flights of the screw or screws. Thereafter, pressure is progressively applied to the food by gradually decreasing the volume of that portion of the casing in relation to the volume of food therein. The temperature of the food is thereby raised and it is possible to reach temperatures sufficient to cook the food. Additional heat may be applied to the food if necessary, however, by heating the exterior of that portion of the casing which comprises the cooking region. In the final region, the pressure applied to the food is reduced and moisture in food which was raised above the boiling point of water during cooking may be allowed to flash off. In this region, the temperature and pressure applied to the food is carefully controlled so that the food egressing from the extrusion nozzle has a predetermined moisture content and the rate of expansion of same is regulated.
The die means may comprise a pair of die plates which define an aperture through which the food is extruded in a ribbon-like form. A cutting blade or shave can be located dose to the die aperture to cut the ribbon into small pieces and the die aperture can be of various shapes to produce food pieces of a variety of shapes.
An example of such a machine comprising two intermeshing rotary screws is the Twin
Screw Extruder, Model No. BC45, produced by Creusot Loire, a French company of 5 rue de Montessuy 75007 Paris, France.
The object of the present invention is to provide a process for cooking and extruding food mixtures containing cereal bran which process may, for example, be carried out in a extrusion machine as described above.
According to the present invention there is provided a process for cooking and extruding a food mixture containing cereal bran and a binding agent in predetermined proportions with a total predetermined water content whereby the food mixture is cooked at a temperature within the range 100"C to 2700C inclusive at a pressure within the range 50 to 150 atmospheres inclusive, extruded through die means, and thereafter cut into pieces of a desired shape;
Preferably, the total cereal bran content of the food mixture is within the range of 10% to 95% inclusive by dry weight.
Examples of the present invention will now be described with particular reference to processes for the production of breakfast cereals.
The basic ingredients of the food mixture are cereal bran, a binding agent and water, and these are combined in predetermined proportions as will be described. The binding agent permits the bran to be continuously extruded and may also be an expanding agent, for example an amylaceous flour or gum, so that a controlled degree of expansion takes place after extrusion of the cooked mixture. It should be noted that ingredients other than pure bran which may be included in the mixture, such as some amylaceous flours, also contain bran and it is anticipated that the total bran content of the mixture will be within the range of 10% to 95% inclusive by dry weight. The total water content of the mixture before processing will preferably be in the range of 5% to 30% inclusive by weight, the actual quantity depending on the particular process to be carried out on the food mixture. Again it should be noted that the total amount of water includes not only water which may be added to the mixture but also the moisture content of the various ingredients.
Apart from the basic ingredients, other subsidiary ingredients may also be added. These include flavouring and sweetening agents for example sugars, syrups, honey, malt extract, salt and monosodium glutamate. Proteins may be added such as gluten, soya protein, casein, egg albumen or fish flour and similarly many types of flour may be added as binding/expanding agents and to vary the taste of the finished product. Examples of such flours are wheat, rye, barley, rice, maize and oat flours as well as ground millet and other sorghum flours in addition. As is usual in the production of foodstuffs, colouring, added vitamins and texture modifiers in the form of emulsifiers may also be added to the mixture.
With particular reference to the production of breakfast cereals, fruit or fruit products can also be added to the mixture. The fruit may be added into the mixture in a dried
disintegrated form or be a paste or puree. Fruit concentrates may also be used.
Preferred food mixtures for the production of breakfast cereals fall into two main
categories, those in which the major ingredients are all cereal products and those in which
there are fruit or fruit products included. In the examples which follow, lists of ingredients
are given for the production of various products. For each of the lists of ingredients is
quoted a range of percentage weights for each ingredient together with an exact percentage
weight which is that preferred. Although the food mixture could be cooked in and extruded
by any extrusion machine as described above, the process details are quoted with
particular reference to the machine which is Model BC45 of Creusot Loire as mentioned
above.
Example 1
In this example, a sugar acts as the binding agent for the food mixture, which does not include any fruit and has a high bran content. No expanding agent is included in the ingredient. Water, however, is added and it should be understood that the water content quoted below is that water which is added to the dry ingredients and not necessarily the total water content of the mixture.
Ingredient Preferred percentage Preferred percentage
weight weight range
Cereal bran 78% 70% - 85% inclusive
Sugar (Sucrose) 15% 10% - 20%
Dry malt extract 5% 3% - 7% Salt 2% 1.5% -2.5% - 2.5% Water 2% 0% - 3%
The food mixture comprising the above ingredients is preferably cooked at a temperature of 195"C with a screw speed of 250 revolution per minute. However, the temperature may be varied within the range 1500C to 195"C inclusive and the screw speed altered to fall within the range 200 to 300 revolutions per minute inclusive.
Example 2
This example has a lower bran content than example 1 but includes wholemeal flour which acts both as a binding agent in addition to the sugar content and as an expansion agent. Again, the water content quoted below is that water which is added to the other ingredient.
Ingredient Preferred percentage Preferred percentage
weight weight range
Cereal bran 50% 40% - 55% inclusive
Wholemeal flour 35% 30% - 50%
Sugar (Sucrose) 10% 5% - 15%
Dry malt extract 3% 3% - 6%
Salt 1% 1% - 2%
Caramel 1% 1% - 2%
Water 2% 0% - 3%
The food mixture is preferably cooked at a temperature of 195"C with a screw speed of 250 revolution per minute. However, as for example 1 above, the temperature may be varied within the range 1500C to 1950C inclusive with a variation in screw speed within the range 200 to 300 revolutions per minute inclusive.
Example 3
This example includes dried fruit as an ingredient and has a high bran content. A sugar is used as the binding agent and no expanding agent is included. The dried fruit may include any chopped and prepared dried fruit such as, for example, date, apricot, peel or similar.
Ingredient Preferred percentage Preferred percentage
weight weight range
Cereal bran 82.5% 70% - 85% inclusive
Sugar (Sucrose) 7.5% 5% - 10%
Dried fruit 6% 2% - 10%
Dry malt extract 2% 1% - 3% Salt 2% 1.5% -2.5% - 2.5% Water None 0% - 3% The food mixture is preferably cooked at a temperature of 140"C with a screw speed of 300 revolutions per minute. The temperature may, however, be varied within the range 125"C to 1450C inclusive and the screw speed varied withir the range 250 to 350 revolutions per minute inclusive.
Example 4
This example again includes dried fruit but has a low bran content. Wholemeal flour is used with a sugar as the binding agent and additionally acts as an expansion agent.
Ingredient Preferred percentage Preferred percentage
weight weight range
Cereal bran \ 50% 40% - 55% inclusive
Wholemeal flour 29% 25% - 45%
Sugar (Sucrose) .10% 5% - 15%
Dried fruit 10% 5% - 15% Salt 1% 0.5% -1.5% - 1.5to Water None 0% - 3%
The food mixture is preferably cooked at a temperature of 1300C and with a screw speed of 300 revolutions per minute. As with example 3, however, the cooking temperature may be varied within the range 125"C to 145"C inclusive and the screw speed varied within the range 250 to 350 revolutions per minute inclusive.
In each of the above examples, it should be appreciated that the cereal bran percentage weights quoted are those for bran per se. The total bran content is calculated by adding the percentage weight quoted for bran to the percentage weight of the bran content of the other mgredients such as wholemeal flour. In example 2 and 4 it is also possible to substitute wheat germ for some of the bran or wholemeal flour.
From the above examples, it can be seen that food mixtures containing fruit are cooked at a lower temperature with a higher screw speed than those mixtures which are predominately cereal. This is to prevent burning of the fruit. It will be appreciated that a balance has to be found between the prevention of burning and the attainment of a crisp final product, so that it is important to cook the mixtures at a temperature high enough to remove sufficient moisture from the mixture but only for a period of time long enough to cook the food adequately. The temperature should, therefore, fall within the range 100"C to 2700C inclusive. The residence time of the food mixture within the machine will depend on the screw speed, as is specified above and in each example is calculated according to the cooking temperature to produce the desired crispness of the food. The pressure within the machine will be determined in part by the screw speed and with speeds as mentioned above, the pressure can be expected to be in excess of 50 atmospheres but below a maximum 150 atmospheres.
The pressure is additionally controlled by the die means and particularly by the aperture between the die plates of the machine through which the food mixture is extruded. For the production of breakfast cereals, the food is extruded through the die means and cut by a rotating shaver located in close proximity to the aperture of the die means whereby the extruded ribbon of food is chopped into small pieces suitable for consumption without being further cut up. Flakes, pellets or balls can be produced in a variety of different shapes according to the shape of the die aperture. For example, flat dics, flakes, star-shapes and twists can be produced. However, for the various food mixtures listed in the aforementioned examples it is preferred that a concave flake is produced.
To produce a flake of suitable size, the die aperture is preferably of arcuate shape with width and length dimensions in the range 0.4 mm to 1.0 mm inclusive by 7 mm to 20 mm with a slit radius of curvature in the range 10 mm to 20 mm inclusive. The preferred dimensions are 0.6 mm by 10.0 mm with a radius of 10 mm. It will be appreciated however that the aperture need not be curved and may be simply rectangular when a flat disc or flake is produced.
As is stated above, the food mixture cooked and extruded according to the present invention may or may not contain an expanding agent. The specific density of the finished product varies according to the process conditions but typically example 1 above will produce a food having a density of approximately 0.8 grams per millilitre whereas example 4 will produce a food having a density of approximately 0.5 grams per millilitre.
The product bulk density will vary with the specific density and also with the shape of the die aperture. For example, food mixtures processed according to the present invention and extruded through a die aperture of 0.6 mm by 10 mm with a radius of curvature of 20 mm have bulk densities within the range 0.1 to 0.3 grams per litre. With particular reference to example 1, such a food has a bulk density of approximately 0.2 grams per litre.
Breakfast cereals produced using food mixtures as specified in the examples above and by a process according to the present invention require no further processing other than cooling after the extrusion and cutting of the product. In particular, no further cooking, such as toasting, of the product is necessary.
WHAT WE CLAIM IS:
1. A process for cooking and extruding a food mixture containing cereal bran and a binding agent in a predetermined proportions with a total predetemined water content whereby the food mixture is cooked at a temperature within the range 1000C to 2700C inclusive at a pressure within the range 50 to 150 atmospheres inclusive, extruded through die means, and thereafter cut into pieces of a desired shape.
2. A process as claimed in claim 1, in which the total cereal bran content of the food mixture is within the range of 10% to 95% inclusive by dry weight.
3. A process as claimed in claim 1 or 2, in which the binding agent comprises a sugar.
4. A process as claimed in claim 1 or 2, in which the binding agent is also an expanding agent whereby after being cooked and extruded the food mixture is permitted to expand before being cut into the pieces of desired shape.
5. A process as claimed in claim 4, in which the binding and expanding agent comprises an amylaceous flour.
6. A process as claimed in any of claims 1 to 5, in which the die means comprises two die plates which define an aperture through which the cooked food mixture is extruded.
7. A process as claimed in claim 6, in which the aperture has length and width dimensions within the ranges 7 mm to 20 mm inclusive and 0.4 mm to 1.0 mm inclusive respectively.
8. A process as claimed in claim 6 or 7, in which the aperture is arcuately shaped.
9. A process as claimed in claim 8, in which the radius of curvature of the aperture is in the range 10 mm to 20 mm inclusive.
10. A process as claimed in any of claims 1 to 9, in which the food mixture contains fruit or a fruit product.
11. A process as claimed in claim 3, in which the food mixture comprises cereal bran with a percentage weight within the range 70% to 85% inclusive and sucrose with a percentage weight within the range 10% to 20% inclusive and is cooked at a temperature within the range 1500C to 1950C inclusive.
12. A process as claimed in claim 10 when dependent on claim 3, in which the food mixture comprises cereal bran with a percentage weight within the range 70% to 85% inclusive, sucrose with a percentage weight within the range 5% to 10% inclusive, and dried fruit with a percentage weight within the range 2% to 10% inclusive, and is cooked at a temperature within the range 125"C to 1450C inclusive.
13. A process as claimed in claim 4, in which the food mixture comprises cereal bran with a percentage weight within the range 40% to 55% inclusive and wholemeal flour with a percentage weight within the range 30% to 50% inclusive, and is cooked at a temperature within the range 1500C to 195"C inclusive.
14. A process as claimed in claim 10 when dependent on claim 4, in which the food mixture comprises cereal bran with a percentage weight within the range 40% to 55% inclusive, wholemeal flour with a percentage weight within the range 25% to 45% inclusive, and dried fruit with a percentage weight within the range 5% to 15% inclusive, and is cooked at a temperature within the range 125"C to 145"C inclusive,
15. A process for cooking and extruding a food mixture substantially as hereinbefore described with reference to example 1, example 2, example 3 or example 4.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (15)
1. A process for cooking and extruding a food mixture containing cereal bran and a binding agent in a predetermined proportions with a total predetemined water content whereby the food mixture is cooked at a temperature within the range 1000C to 2700C inclusive at a pressure within the range 50 to 150 atmospheres inclusive, extruded through die means, and thereafter cut into pieces of a desired shape.
2. A process as claimed in claim 1, in which the total cereal bran content of the food mixture is within the range of 10% to 95% inclusive by dry weight.
3. A process as claimed in claim 1 or 2, in which the binding agent comprises a sugar.
4. A process as claimed in claim 1 or 2, in which the binding agent is also an expanding agent whereby after being cooked and extruded the food mixture is permitted to expand before being cut into the pieces of desired shape.
5. A process as claimed in claim 4, in which the binding and expanding agent comprises an amylaceous flour.
6. A process as claimed in any of claims 1 to 5, in which the die means comprises two die plates which define an aperture through which the cooked food mixture is extruded.
7. A process as claimed in claim 6, in which the aperture has length and width dimensions within the ranges 7 mm to 20 mm inclusive and 0.4 mm to 1.0 mm inclusive respectively.
8. A process as claimed in claim 6 or 7, in which the aperture is arcuately shaped.
9. A process as claimed in claim 8, in which the radius of curvature of the aperture is in the range 10 mm to 20 mm inclusive.
10. A process as claimed in any of claims 1 to 9, in which the food mixture contains fruit or a fruit product.
11. A process as claimed in claim 3, in which the food mixture comprises cereal bran with a percentage weight within the range 70% to 85% inclusive and sucrose with a percentage weight within the range 10% to 20% inclusive and is cooked at a temperature within the range 1500C to 1950C inclusive.
12. A process as claimed in claim 10 when dependent on claim 3, in which the food mixture comprises cereal bran with a percentage weight within the range 70% to 85% inclusive, sucrose with a percentage weight within the range 5% to 10% inclusive, and dried fruit with a percentage weight within the range 2% to 10% inclusive, and is cooked at a temperature within the range 125"C to 1450C inclusive.
13. A process as claimed in claim 4, in which the food mixture comprises cereal bran with a percentage weight within the range 40% to 55% inclusive and wholemeal flour with a percentage weight within the range 30% to 50% inclusive, and is cooked at a temperature within the range 1500C to 195"C inclusive.
14. A process as claimed in claim 10 when dependent on claim 4, in which the food mixture comprises cereal bran with a percentage weight within the range 40% to 55% inclusive, wholemeal flour with a percentage weight within the range 25% to 45% inclusive, and dried fruit with a percentage weight within the range 5% to 15% inclusive, and is cooked at a temperature within the range 125"C to 145"C inclusive,
15. A process for cooking and extruding a food mixture substantially as hereinbefore described with reference to example 1, example 2, example 3 or example 4.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB53607/77A GB1561190A (en) | 1977-12-20 | 1977-12-20 | Process for cooking and extruding food mixtures |
| CA316,667A CA1122849A (en) | 1977-12-20 | 1978-11-22 | Process for cooking and extruding food mixtures |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB53607/77A GB1561190A (en) | 1977-12-20 | 1977-12-20 | Process for cooking and extruding food mixtures |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1561190A true GB1561190A (en) | 1980-02-13 |
Family
ID=10468401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB53607/77A Expired GB1561190A (en) | 1977-12-20 | 1977-12-20 | Process for cooking and extruding food mixtures |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1122849A (en) |
| GB (1) | GB1561190A (en) |
Cited By (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2462106A1 (en) * | 1979-08-02 | 1981-02-13 | Quaker Oats Co | EXPANDED CEREAL PRODUCT CONTAINING CORN SOUND AND MANUFACTURING METHOD THEREOF |
| EP0059535A1 (en) * | 1981-02-06 | 1982-09-08 | MENLEY & JAMES LABORATORIES, LIMITED | Dietary fibre-containing compositions |
| EP0093741A1 (en) * | 1981-11-18 | 1983-11-16 | D & S MANUFACTURING PTY. LTD. | Method of making food coatings, fillers and pellets |
| US4500558A (en) * | 1983-01-14 | 1985-02-19 | General Foods Corporation | Modification of bran by extrusion |
| US4568557A (en) * | 1983-05-11 | 1986-02-04 | Warner-Lambert Company | Process for producing snack food product with high dietary fiber content |
| WO1986006938A1 (en) * | 1985-05-24 | 1986-12-04 | Nabisco Brands, Inc. | Process for extrusion of bran products |
| EP0211732A1 (en) * | 1985-07-26 | 1987-02-25 | Nabisco Brands, Inc. | High bran snack |
| US4673578A (en) * | 1983-05-11 | 1987-06-16 | Warner-Lambert Company | Snack food product with high dietary fiber content and process for producing the same |
| US4710386A (en) * | 1985-01-29 | 1987-12-01 | General Foods Corporation | All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain |
| US4759942A (en) * | 1985-09-19 | 1988-07-26 | General Foods Corporation | Process for producing high fiber expanded cereals |
| US4837112A (en) * | 1985-05-24 | 1989-06-06 | Nabisco Brands, Inc. | Process for extrusion of bran products |
| US4871557A (en) * | 1988-06-15 | 1989-10-03 | Amway Corporation | Granola bar with supplemental dietary fiber and method |
| US4979434A (en) | 1989-06-07 | 1990-12-25 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure |
| WO1991000695A1 (en) * | 1989-07-07 | 1991-01-24 | Dicofarm S.P.A. | Pasta with a high content in dietary fibers and a reduced content in calories |
| WO1991000694A1 (en) * | 1989-07-07 | 1991-01-24 | Dicofarm S.P.A. | Pasta with a high content in dietary fibers and a reduced content in calories |
| US4999208A (en) | 1989-06-07 | 1991-03-12 | Nabisco Brands, Inc. | Extrusion baking of cookies having liposome encapsulated ingredients |
| US5015489A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
| US5015490A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of extruded baked products without oil separation |
| US5015488A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| US5030468A (en) | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
| US5071668A (en) | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
| US5077074A (en) | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| US5079012A (en) | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
| US5124161A (en) | 1989-06-07 | 1992-06-23 | Nabisco Brands, Inc. | Filled, microwave expandable snack food product and method and apparatus for its production |
| WO1997034503A1 (en) * | 1996-03-16 | 1997-09-25 | Cadbury Schweppes Plc | Process for making expanded confectionery shapes |
| WO2005027649A2 (en) * | 2003-09-19 | 2005-03-31 | Kellogg Company | Multi-piece food product and method for making the same |
| US8133527B2 (en) | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
| US8361528B2 (en) * | 2007-01-29 | 2013-01-29 | Hearthside Food Solutions Llc | Flake cereal or chip and method for making same |
| ES2438940A1 (en) * | 2012-07-18 | 2014-01-20 | Manufacturas Pibernat, S.L. | Composition of an extruded food product based on rice bran (Machine-translation by Google Translate, not legally binding) |
| JP2016149992A (en) * | 2015-02-19 | 2016-08-22 | 日清ファルマ株式会社 | Wheat bran-containing composition |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5169662A (en) * | 1989-08-31 | 1992-12-08 | New Generation Foods, Inc. | Dietary product and method for manufacture |
-
1977
- 1977-12-20 GB GB53607/77A patent/GB1561190A/en not_active Expired
-
1978
- 1978-11-22 CA CA316,667A patent/CA1122849A/en not_active Expired
Cited By (39)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2462106A1 (en) * | 1979-08-02 | 1981-02-13 | Quaker Oats Co | EXPANDED CEREAL PRODUCT CONTAINING CORN SOUND AND MANUFACTURING METHOD THEREOF |
| EP0059535A1 (en) * | 1981-02-06 | 1982-09-08 | MENLEY & JAMES LABORATORIES, LIMITED | Dietary fibre-containing compositions |
| EP0093741A1 (en) * | 1981-11-18 | 1983-11-16 | D & S MANUFACTURING PTY. LTD. | Method of making food coatings, fillers and pellets |
| EP0093741A4 (en) * | 1981-11-18 | 1984-04-27 | D & S Mfg Pty Ltd | Method of making food coatings, fillers and pellets. |
| US4500558A (en) * | 1983-01-14 | 1985-02-19 | General Foods Corporation | Modification of bran by extrusion |
| US4673578A (en) * | 1983-05-11 | 1987-06-16 | Warner-Lambert Company | Snack food product with high dietary fiber content and process for producing the same |
| US4568557A (en) * | 1983-05-11 | 1986-02-04 | Warner-Lambert Company | Process for producing snack food product with high dietary fiber content |
| US4710386A (en) * | 1985-01-29 | 1987-12-01 | General Foods Corporation | All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain |
| WO1986006938A1 (en) * | 1985-05-24 | 1986-12-04 | Nabisco Brands, Inc. | Process for extrusion of bran products |
| AU580424B2 (en) * | 1985-05-24 | 1989-01-12 | Nabisco Brands Incorporated | Process for extrusion of bran products |
| US4837112A (en) * | 1985-05-24 | 1989-06-06 | Nabisco Brands, Inc. | Process for extrusion of bran products |
| EP0211732A1 (en) * | 1985-07-26 | 1987-02-25 | Nabisco Brands, Inc. | High bran snack |
| US4777045A (en) * | 1985-07-26 | 1988-10-11 | Nabisco Brands, Inc. | High bran snack |
| AU601156B2 (en) * | 1985-07-26 | 1990-09-06 | Nabisco Brands Incorporated | High bran snack |
| US4759942A (en) * | 1985-09-19 | 1988-07-26 | General Foods Corporation | Process for producing high fiber expanded cereals |
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| US5030468A (en) | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
| US5071668A (en) | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
| US5077074A (en) | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| WO1991000694A1 (en) * | 1989-07-07 | 1991-01-24 | Dicofarm S.P.A. | Pasta with a high content in dietary fibers and a reduced content in calories |
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| WO2005027649A2 (en) * | 2003-09-19 | 2005-03-31 | Kellogg Company | Multi-piece food product and method for making the same |
| WO2005027649A3 (en) * | 2003-09-19 | 2005-06-23 | Kellog Co | Multi-piece food product and method for making the same |
| US8029849B2 (en) | 2003-09-19 | 2011-10-04 | Kellogg Company | Multi-piece food product and method for making the same |
| US8133527B2 (en) | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
| US8173193B2 (en) | 2006-06-16 | 2012-05-08 | Kraft Foods Global Brands Llc | Production of stabilized whole grain flour and products thereof |
| US8455036B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
| US8455037B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Food Global Brands Llc | Production of stabilized whole grain flour and products thereof |
| US8361528B2 (en) * | 2007-01-29 | 2013-01-29 | Hearthside Food Solutions Llc | Flake cereal or chip and method for making same |
| ES2438940A1 (en) * | 2012-07-18 | 2014-01-20 | Manufacturas Pibernat, S.L. | Composition of an extruded food product based on rice bran (Machine-translation by Google Translate, not legally binding) |
| JP2016149992A (en) * | 2015-02-19 | 2016-08-22 | 日清ファルマ株式会社 | Wheat bran-containing composition |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1122849A (en) | 1982-05-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| 429A | Application made for amendment of specification (sect. 29/1949) | ||
| 429C | Application to amend the specification withdrawn (sect. 29/1949) | ||
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19940512 |