Abstract: The present invention relates to a puffable food product suitable for puffing by microwaving, deep fat frying and hot air cooking. The puffable food product can be formed by a method of mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring or seasonings and the control of pH to improve the puffability is also disclosed.

Abstract: Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.

Abstract: The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

Abstract: A coating composition for application to a food substrate is formed from a gelatinized, reduced pH mixture of potato starch and water. The mixture can be formed with a seasoning selected to reduce the pH, and is initially partially gelatinized, then formed into a sheet. The sheet is heat treated to gelatinize the starch. The sheet is cooled, and rendered into breading sized particles or pellets. The breading is dried to a moisture content between 7.5% and 19% by weight, and then applied to the food substrate for subsequent cooking or heating to puff the pellets, such that the resulting product can be frozen and reheated.

Abstract: Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

Abstract: The present invention relates to methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch , forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.

Abstract: The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.