Patent ID: 6086939
Filing Date: 2000-07-11
Classification: A23K,Y10S

Abstract:
A process for preparing a food composition comprising:adding together ingredients comprising cereal, vegetable protein extract, animal meal, vegetable by-products and a lipid and mixing the ingredients added together to obtain a mixture which comprises, by weight, between 40% and 70% of the cereal, between 5% and 25% of the vegetable protein extract, between 5% and 30% of the animal meal, between 10% and 20% of the vegetable by-products and the lipid ingredient and passing the mixture through an apparatus for extrusion-cooking the mixture and for extruding and obtaining a cooked product from the apparatus, wherein the apparatus comprises (i) a screw extrusion device which is selected from the group consisting of an extruder and an expander for cooking and extruding the mixture to obtain a cooked product and which extends to an exit opening for exit of the cooked product and (ii) an assembly which consists essentially of (a) a cone member and (b) a die member which is directly connected to the cone member and which is configured to discharge an extrudate band, wherein the cone member is connected to the screw extrusion device member for receiving the cooked product from the screw extrusion device exit opening and is arranged positionally so that upon passage through the cone member to the die member, the radial cross-sectional area of the cooked mixture is reduced, and wherein the die member is directly connected to the cone member for receiving the cooked product directly from the cone member, and discharging a formed cooked product from the apparatus so that a lamellar-structure product comprising a plurality of distinct band layers is obtained from the die, wherein the ingredients added together and mixed and the cooked mixture do not comprise an added plasticizer;cutting the lamellar-structure product discharged from the die into pieces to obtain pieces having a band-layer lamellar structure comprising a plurality of distinct band layers; anddrying the pieces to obtain a dried product having it moisture content of between 5% and 15% and a protein content of between 14% and 35%.