Intermediate moisture food with monoglyceride and propylene glycol preservative

Claim 2

A PROCESS FOR PRODUCING AN IMPROVED, INTERMEDIATE MOISTURE FOOD PRODUCT OF THE LOW SUGAR TYPE HAVING A STARCHY BASE AND HAVING A MOISTURE CONTENT OF FROM ABOUT 20-35 PERCENT BY WEIGHT, COMPRISING MIXING ABOUT 1Q5-60 PERCENT BY WEIGHT OF FARINACEOUS BASE MATERIALS, ABOUT 15-60 PERCENT PROTEINACEOUS MATERIALS, AND ABOUT 20-35 PERCENT BY WEIGHT WATER, AND MIXING A GLYCERYL MONOSTEARATE STARCH CONDITIONER IN PROPORTIONS OF BETWEEN ABOUT 0.25-0.75 PERCENT BY WEIGHT OF THE PRODUCT CAPABLE OF REACTING WITH THE STARCH TO CAUSE THE STARCH TO TIGHTLY BIND WATER AND RESIST DRYING AND EXTRUDING THE MIXTURE AT HIGH TEMPERATURE AND PRESSURE TO FORM THE MIXTURE INTO PARTICLES, ADDING A PROPYLENE GLYCOL PRESERVATATIVE SYSTEM TO THE SURFACES OF THE FORMED PARTICLES IN PROPORTIONS OF BETWEEN ABOUT 3-8 PERCENT BY WEIGHT, COATING THE PRESERVED PARTICLES WITH FAT, AND HEATING THE FAT COATED PARTICLES.

Claim 3

The method of claim 1 wherein the material is extruded at a temperature of from about 290*-325*F. and at a pressure of about 600 psig. at the extrusion nozzle.

Claim 4

The method of claim 1 wherein the moisture content of the final product is between about 28-32 percent by weight.

Claim 5

The method of claim 1 wherein a propylene glycol preservative is added to the mixed material prior to extrusion and the final product contains between about 5 and 15 percent by weight of propylene glycol preservative.

Claim 6

A process for producing an improved intermediate moisture food product of the type having a moisture content of between about 20-35 percent by weight comprising mixing about 15-60 percent by weight of farinaceous base materials, about 15-60 percent proteinaceous materials, about 0.25-0.75 percent by weight of a glyceryl monostearate starch conditioner, a propylene glycol preservaTive system, and about 20-35 percent by weight water, extruding the mixture at a temperature of from about 290*-325*F. and at a pressure of about 600 psig. at the extrusion nozzle, cutting the extruded material to form cylindrical particles, coating the surfaces of the formed particles with between about 3-8 percent by weight of a propylene glycol preservative and between about 5 to 12 percent by weight fat and heating the coated particles to form an intermediate moisture food product having a moisture content of between about 20-35 percent weight water and containing between about 5 and 15 percent by weight propylene glycol preservative.

Claim 7

A process for producing an improved intermediate moisture food product of the type having a moisture content of between about 20-35 percent by weight comprising mixing about 15-60 percent by weight of farinaceous base materials, about 15-60 percent proteinaceous materials, about 0.25-0.75 percent by weight of a glyceryl monostearate starch conditioner, a propylene glycol preservaTive system, and about 20-35 percent by weight water, extruding the mixture at a temperature of from about 290*-325*F. and at a pressure of about 600 psig. at the extrusion nozzle, cutting the extruded material to form cylindrical particles, coating the surfaces of the formed particles with between about 3-8 percent by weight of a propylene glycol preservative and between about 5 to 12 percent by weight fat and heating the coated particles to form an intermediate moisture food product having a moisture content of between about 20-35 percent weight water and containing between about 5 and 15 percent by weight propylene glycol preservative.

Claim 8

The method of claim 5 wherein additional flavoring materials are added to the surfaces of the formed particles.

Claim 9

The method of claim 6 wherein the additional flavoring materials are selected from the group consisting of hydrolyzed protein and garlic powder.

Claim 10

An improved intermediate moisture food product having a starchy base and having a water content of from about 20-35 percent by weight, the product being formed from about 15-60 percent by weight farinaceous base materials, about 15-60 percent proteinaceous materials, and about 0.25-0.75 percent by weight glyceride starch conditioner selected from the group consisting of glyceryl monostearate and glyceryl monopalmitate and mixtures thereof, the starch conditioner being reacted with the starch to cause the starch to tightly bind the water and resist drying, the product being preserved with a coating of between about 3-8 percent by weight of propylene glycol and having between about 5-15 percent by weight total propylene glycol content, the product being in the form of discrete particles and having a coating of between about 5-12 percent by weight fat.

Claim 11

An improved intermediate moisture food product having a starchy base and having a water content of from about 20-35 percent by weight, the product being formed from about 15-60 percent by weight farinaceous base materials, about 15-60 percent proteinaceous materials, and about 0.25-0.75 percent by weight glyceride starch conditioner selected from the group consisting of glyceryl monostearate and glyceryl monopalmitate and mixtures thereof, the starch conditioner being reacted with the starch to cause the starch to tightly bind the water and resist drying, the product being preserved with a coating of between about 3-8 percent by weight of propylene glycol and having between about 5-15 percent by weight total propylene glycol content, the product being in the form of discrete particles and having a coating of between about 5-12 percent by weight fat.