Title:
EXTRUSION PROCESS, APPARATUS AND PRODUCT
Document Type and Number:
WIPO Patent Application WO2002052946
Kind Code:
A3
Abstract:
A process for the manufacture of cooked cereals or dry pet food which comprises preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die, an apparatus for carrying out the process and a product obtainable by the process.
Inventors:
PFALLER WERNER (CH)
HECK ERNST (CH)
HORISBERGER JEAN (CH)
HECK ERNST (CH)
HORISBERGER JEAN (CH)
Application Number:
PCT/EP2001/014734
Publication Date:
November 07, 2002
Filing Date:
December 11, 2001
Export Citation:
Assignee:
NESTLE SA (CH)
PFALLER WERNER (CH)
HECK ERNST (CH)
HORISBERGER JEAN (CH)
PFALLER WERNER (CH)
HECK ERNST (CH)
HORISBERGER JEAN (CH)
International Classes:
A21C3/04; A21C11/16; A23K40/20; A23K50/42; A23L7/117; A23L7/17; A23P30/20; (IPC1-7): A23K1/00; A21C3/04; A23P1/12; A23K1/18
Foreign References:
| US5997934A | 1999-12-07 |
Other References:
KOKINI, J. L., LAI, L.-S., AND CHEDID, L. L.: "Effect of starch structure on starch rheological properties", FOOD TECHNOLOGY, vol. 46, no. 6, 1992, pages 124,126,128,130,132,134,136,138 - 139, XP000293465
MESTRES, C., COLONNA, P., AND BULEON, A.: "Gelation and crystalisation of maize starch after pasting, drum-drying or extrusion cooking", JOURNAL OF CEREAL SCIENCE, vol. 7, 1988, pages 123 - 134, XP000197132
CHINNASWAMY, R., AND HANNA, M. A.: "Relationship between amylose content and extrusion-expansion properties of corn starches", CEREAL CHEMISTRY., vol. 65, no. 2, 1988, AMERICAN ASSOCIATION OF CEREAL CHEMISTS. MINNEAPOLIS., US, pages 138 - 143, XP000113794
MESTRES, C., COLONNA, P., AND BULEON, A.: "Gelation and crystalisation of maize starch after pasting, drum-drying or extrusion cooking", JOURNAL OF CEREAL SCIENCE, vol. 7, 1988, pages 123 - 134, XP000197132
CHINNASWAMY, R., AND HANNA, M. A.: "Relationship between amylose content and extrusion-expansion properties of corn starches", CEREAL CHEMISTRY., vol. 65, no. 2, 1988, AMERICAN ASSOCIATION OF CEREAL CHEMISTS. MINNEAPOLIS., US, pages 138 - 143, XP000113794
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