Method of manufacturing foamed foodstuff

• US 4,590,081 A
• Filed: 10/26/1984
• Issued: 05/20/1986
• Est. Priority Date: 03/02/1983
• Status: Expired due to Fees

• Current Assignee: Ikegai Takko Kabushiki Kaisha
• Original Assignee: Ikegai Takko Kabushiki Kaisha
• Inventors: Kikuchi, Noriyuki, Sawada, Takehiko, Miyazawa, Masanori
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Paden, Carolyn
• Application Number:
  US06/672,252
• Time in Patent Office: 571 Days
• Field of Search: 426/564, 426/571, 426/447, 426/448, 426/449, 366/85
• US Class Current: 426/448
• CPC Class Codes: A23G 1/10 Mixing apparatus; Roller mills for preparing chocolate
• CPC Class Codes: A23G 3/0215 Mixing, kneading apparatus
• CPC Class Codes: A23G 3/0221 with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
• CPC Class Codes: A23G 3/2069 Moulding or shaping of cellular or expanded articles
• CPC Class Codes: A23P 30/34 by extrusion-expansion
• CPC Class Codes: B01F 27/7221 the stirrers being composed of helices and paddles on the same shaft, e.g. helically arranged ovally shaped paddles
• CPC Class Codes: B01F 27/724 with a single helix closely surrounded by a casing

Abstract

A method of manufacturing a foamed foodstuff by inserting powdered and granular ingredients for a foodstuff into an extruder which is provided with two screws which mesh with each other and rotated at high speed in the same direction, mixing and heating the ingredients in a preheating zone, adding a predetermined quantity of a liquid to the mixed ingredients in a liquid-addition zone, kneading the moistened ingredients in a kneading zone, transforming the starch in the ingredients into alpha starch in an alpha formation zone, and then extruding the ingredients from the extruder.

Claims

1. A method of continuously manufacturing a foamed foodstuff which comprises the steps of continuously introducing powdered and granular starch containing food ingredients into an extruder having a cylinder and two screws which mesh with each other and conveying said ingredients through said extruder by rotating the screws at speeds of between 100 and 300 rpms in the same direction, heating the conveyed ingredients to a temperature of 60°

-100°

C. in a preheating zone of the extruder thereby continuously mixing the ingredients, adding a predetermined quanity of a liquid to the mixed ingredients in a succeeding liquid-addition zone of the extruder which zone is heated to a temperature of 80°

-90°

C., heating the moistened ingredients to a temperature of 120°

-130°

C. in a succeeding kneading zone of the extruder while kneading the moistened ingredients into a slurry state, heating the said kneaded ingredients to a temperature of 150°

-200°

C. in a succeeding zone of the extruder to transform the starch contained in the mixture into gelatinized starch, and then extruding the ingredients from the extruder into the atmosphere wherein the extrudate is foamed to produce a foamed foodstuff.

2. A method of manufacturing a foamed foodstuff according to claim 1 wherein said extruder has the ratio of length L to diameter D in the range of 10-18 and the screws are rotated in the range of 100-300 rpm.