EXTRUDED STARCH PRODUCT FOR TAPIOCA-STYLE PUDDING

摘要

ABSTRACT OF THE DISCLOSUREAn ingredient for enhancing the texture and organolepticproperties of tapioca-style pudding. Granular starch is pre-extruded under controlled conditions to obtain partially gelatinizedspheroidal starch particles for use in tapioca-style puddings. Thespheroidal starch particles (or "pearls") retain their spheroidalshape in the finished pudding, thereby providing excellent texture,appearance and mouthfeel to the pudding. The starch pearls, aftercooking, consistently provide the highly desired translucentappearance expected in home cooked, tapioca-style puddings.The extrusion process is cooled by water at a temperaturebelow 100°F. at an extrusion rate which only partially gelatinizesthe starch. The granular starch is supplied to the extruder at25-50% moisture, and the extrudates are cut into particles suitablefor a particular use by a cutting means as the extrudates emergefrom the extruder die orifices. The particles are then dried, asby oven drying, to less than about 12% moisture, dry solids basis.The drying temperature should be kept low enough to avoid additionalgelatinization of the partially gelatinized starch particles.Particularly suitable starch particles for use in automated canningprocess have been found to be gelatinized to a level of about45-70% by weight, dry solids basis.