Patent ID: 8877277
Filing Date: 2014-11-04
Classification: A23B,A23L,A23P

Abstract:
1. A method for making a food product comprising: introducing into an extruder ingredients comprising by weight on a dry basis: hydrating said ingredients to a total moisture content between about 15% and 40% by weight to produce a hydrated ingredient mixture; injecting a supercritical fluid into said extruder to mix with said ingredients at a rate greater than 0% and less than about 3% by weight of said hydrated mixture; forming an expanded extrudate by extruding said ingredients through at least one die orifice; cutting said extrudate into extrudate pieces, wherein said cutting step further comprises cutting said extrudate at a die face, wherein said extrudate pieces retain their expansion during at least one subsequent drying operation; and maintaining said ingredients at a temperature below 100° C. between said introducing step and said cutting step.