Extruded, highly cooked, non-sticky starch products

Abstract

Improved extruded starch-bearing grain products (e.g., corn and wheat) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.

1 . An extruded product including therein a starch-bearing grain, said product produced by first moisturizing and heating the grain in a preconditioner followed by extrusion cooking and with specific thermal energy and specific mechanical energy inputs, the ratio of specific thermal energy to specific mechanical energy inputs during said preconditioning and extrusion cooking being from about 8-32, said product having a maximum cold water viscosity of up to about 600 cP determined using a 12.3% total dry solids aqueous mixture of the extruded product in an RVA device at a temperature of 25° C. and a paddle speed of 160 rpm, said solids consisting entirely of said extruded product, and a cook value of at least about 55%. 
     
     
         2 . The product of  claim 1 , said product consisting essentially of starch-bearing grain. 
     
     
         3 . The product of  claim 1 , said starch-bearing grain selected from the group consisting of corn, wheat, sorghum, oats, rice, and mixtures thereof. 
     
     
         4 . The product of  claim 1 , said product having a maximum cold water viscosity of up to about 350 cP and a cook value of about 80-95%. 
     
     
         5 . The product of  claim 1 , said starch-bearing grain being being treated in said preconditioner to achieve a cook value of from about 15-60%. 
     
     
         6 . The product of  claim 1 , said starch-bearing grain being a part of a formulation. 
     
     
         7 . (canceled) 
     
     
         8 . The product of  claim 1 , said product as extruded being free of synthetic surfactant or emulsifying agent. 
     
     
         9 . An extruded starch-bearing grain product made by a method comprising the steps of:
 providing starch-bearing grain;   treating said starch-bearing grain by moisturizing and heating the grain to achieve a cook value of from about 15-60%; and   extruding said treated grain in order to yield an extruded product having a cook value of at least about 55% and a maximum cold water viscosity of up to about 600 cP determined using a 12.3% total dry solids aqueous mixture of the extruded product in an RVA device at a temperature of 25° C. and a paddle speed of 160 rpm, said solids consisting entirely of said extruded product,   said method comprising the steps of subjecting the treated grain to the application of specific thermal energy and specific mechanical energy in said treating and extruding steps, wherein the ratio of the applied specific thermal energy to the applied specific mechanical energy during said treating and extruding steps is from about 8-32.   
     
     
         10 . The product of  claim 9 , said product consisting essentially of starch-bearing grain. 
     
     
         11 . The product of  claim 9 , said starch-bearing grain selected from the group consisting of corn, wheat, sorghum, oats, rice, and mixtures thereof. 
     
     
         12 . The product o f  claim 9 , said product having a maximum cold water viscosity of up to about 350 cP and a cook value of about 80-95%. 
     
     
         13 . The product of  claim 9 , said starch-bearing grain being treated by moisturizing and heating the grain in a preconditioner to achieve a cook value of from about 15-60%, prior to said extrusion cooking. 
     
     
         14 . The product of  claim 9 , said starch-bearing grain being a part of a formulation. 
     
     
         15 . (canceled) 
     
     
         16 . The product of  claim 9 , said product as extruded being free of synthetic surfactant or emulsifying agent.