FOOD PRODUCTS CONTAINING SUGAR AND SUGARLESS BULKING AGENTS AND A METHOD OF DRY EXTRUSION COOKING SUCH PRODUCTS

摘要

The present invention pertains to a method for preparing a confection from a sugar or sugarless bulking agent which comprises, in the downstream direction of conveyance, the continuous sequence of steps of: a) introducing the bulking agent into the barrel of a twin screw extruder equipped with multiple heating zones; b) extrusion mixing the bulking agent in a first series of heating zones to melt the bulking agent, wherein the first series of heating zones is configured to include a minimum time for melting the bulking agent; c) extrusion mixing the melted bulking agent from the first series of heating zones to an orifice plug, wherein the orifice plug is configured to include a minimum time for melting the bulking agent; d) extrusion mixing the melted bulking agent from the orifice plug to a heating zone having a pressure control valve, wherein the pressure control valve is configured to include a minimum time for melting the bulking agent; e) extrusion mixing the melted bulking agent from the heating zone having the pressure control valve to a heating zone having a vent port, wherein the vent port is configured to include a minimum evaporation time to reduce the moisture content of the confection to less than about 2 %; and f) extrusion mixing the melted bulking agent from the heating zone having the vent port to the exit of the extruder to form a glassy confection. This invention also pertains to confections prepared by the inventive method.