Expanded board or sheet-like food product and method of manufacturing the same

• US 4,044,166 A
• Filed: 06/02/1976
• Issued: 08/23/1977
• Est. Priority Date: 06/06/1975
• Status: Expired due to Term

• Current Assignee: Kameda Seika Company Limited
• Original Assignee: Kameda Seika Company Limited
• Inventors: Koizumi, Eiji
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Yoncoskie, R. A.
• Application Number:
  US05/692,037
• Time in Patent Office: 447 Days
• Field of Search: 426/76, 426/104, 426/122, 426/144, 426/549, 426/559, 426/661, 426/383, 426/512, 426/514, 426/516, 426/517, 426/637, 426/560, 426/451, 426/502, 264/282, 264/283, 264/286, 428/315, 428/316, 428/318
• US Class Current: 426/560
• CPC Class Codes: A21D 13/80 Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• CPC Class Codes: A23L 7/13 Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23P 30/00 Shaping or working of foodstuffs characterised by the process or apparatus A23P10/00, A23P20/00 take precedence
• CPC Class Codes: A23P 30/10 Moulding
• CPC Class Codes: E04C 2/36 spaced apart by transversely-placed strip material, e.g. honeycomb panels honeycomb or other core members for layered products B32B
• CPC Class Codes: F16F 1/36 made of rubber or other material having high internal friction, e.g. thermoplastic elastomers spring units consisting of several springs F16F3/08

Abstract

An expanded board-like food product in the form of a thin wafer-like sheet having a plurality of elongated chambers rectangular in cross section and formed by passing a viscoelastic dough cake formed of edible vegetable material through a gap between a pair of opposingly rotating rollers and then a gap between a pair of scrapers. The product has many advantages to the conventional plastic porous board.

Claims

1. A sheet-like food product having solely a surface sheet, a backing sheet spaced from said surface sheet, and a plurality of laterally spaced generally parallel bulkheads extending between said surface sheet and said backing sheet and defining a plurality of elongated laterally spaced rectangular chambers between said sheets and said bulkheads formed by passing a viscoelastic dough cake comprised of edible vegetable material through a gap between a pair of oppositely rotating rollers and subsequently through a gap between a pair of scrapers where the scrapers scrape the dough cake from the rollers and form the sheet-like food product.

2. A food product according to claim 1 wherein the gap between the scrapers is larger than the gap between the pair of rollers.

3. A food product according to claim 2 formed of a material containing starch wherein said dough cake comprises a gelatinized starch material.

4. A food product according to claim 2 formed of a rice derivative wherein said dough cake is comprised of gelatinized rice flour.

5. A food product according to claim 2 formed of a wheat derivative wherein said dough cake is comprised of a gelatinized wheat flour.

6. A food product according to claim 2 formed of a corn derivative wherein said dough cake is comprised of gelatinized corn starch.

7. A food product according to claim 2 formed of a potato derivative wherein said dough cake is comprised of gelatinized potato flakes.

8. A process for manufacturing a sheet-like food product having a surface sheet, a backing sheet, and a plurality of laterally spaced generally parallel bulkheads extending between said surface sheet and said backing sheet and defining a plurality of elongated laterally spaced rectangular chambers between said sheets and said bulkheads comprising passing a viscoelastic dough cake comprised of edible vegetable materials through a first gap between a pair of oppositely rotating rollers, passing the dough cake emergent from the first gap through a second gap between a pair of scrapers, said second gap being larger than said first gap, and scraping the dough cake from the rollers using said scrapers to form a sheet-like structure expanded in thickness.