METHOD OF MAKING A PUFFED, DEHYDRATED FOOD PRODUCT

Number of patents in Portfolio can not be more than 2000

United States of America

APP PUB NO 20200000134A1
SERIAL NO

16482558

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Abstract

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A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.

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Patent Owner(s)

Patent OwnerAddress
ENWAVE CORPBRITISH COLUMBIA

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
DURANCE, Timothy D Vancouver, CA 19 60
NOORBAKHSH, Reihaneh Vancouver, CA 1 0
SAENZ, GARZA Natalia E Vancouver, CA 1 0
ZHANG, Guopeng Surrey, CA 11 18

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