Functionally enhanced flours, grits, and food products and methods of making and using same
A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.
1 . A method of producing a functionally enhanced flour, comprising:
(a) providing an extruder and an admixture comprised of one of a cereal grain and a legume; and
(b) extruding the admixture in the extruder at an extrusion pressure of at least 2000 psi to produce extrudate that is a functionally enhanced flour comprised of a cold-water soluble starch, wherein:
the extruding step is carried out without any thermal input beyond heat generated from a changing pressure of the extrudate; and
no water or moisture is added during extrusion.
2 . The method according to claim 1 , wherein the functionally enhanced flour does not retrograde.
3 . The method according to claim 2 , wherein the functionally enhanced flour has water activity, a w , of less than 0.5 after the extruding step (b) and without drying the functionally enhanced flour.
4 . The method according to claim 3 , wherein the functionally enhanced flour has water activity, a w , of less than 0.3.
5 . The method according to claim 1 , wherein the functionally enhanced flour has water activity, a w , of less than 0.5 after the extruding step (b) and without drying the functionally enhanced flour.
6 . The method according to claim 5 , wherein the functionally enhanced flour has water activity, a w , of less than 0.3.
7 . The method according to claim 5 , wherein the functionally enhanced flour has a shelf life of at least 1 year when packaged in conventional flour packaging and stored at room temperature.
8 . The method according to claim 7 , wherein the functionally enhanced flour has a shelf life of at least 2 years when packaged in conventional flour packaging and stored at room temperature.
9 . The method according to claim 8 , wherein the functionally enhanced flour has a shelf life of at least 5 years when packaged in conventional flour packaging and stored at room temperature.
10 . The method according to claim 8 , wherein the functionally enhanced flour does not retrograde.
11 . The method according to claim 1 , wherein the functionally enhanced flour has a shelf life of at least 1 year when packaged in conventional flour packaging and stored at room temperature.
12 . The method according to claim 11 , wherein the functionally enhanced flour has a shelf life of at least 2 years when packaged in conventional flour packaging and stored at room temperature.
13 . The method according to claim 12 , wherein the functionally enhanced flour has a shelf life of at least 5 years when packaged in conventional flour packaging and stored at room temperature.
14 . The method according to claim 1 , wherein the functionally enhanced flour comprises an instantized flour.
15 . The method according to claim 14 , wherein the functionally enhanced flour does not retrograde.
16 . The method according to claim 14 , wherein the functionally enhanced flour is in a pregelatinized form.
17 . The method according to claim 16 , wherein the functionally enhanced flour does not retrograde.
18 . The method according to claim 1 , wherein during the extruding step, the admixture is extruded in the extruder for a residency time which is controllably varied to impart a desired flavor profile on the functionally enhanced flour produced.
19 . The method according to claim 18 , wherein the admixture is extruded in the extruder for a residency time of less than 7 seconds for increasing the bitterness of the functionally enhanced flour.
20 . The method according to claim 19 , wherein the admixture is extruded in the extruder for a residency time of between 4 seconds and 7 seconds.
21 . The method according to claim 18 , wherein the admixture is extruded in the extruder for a residency time of at least 8 seconds for increasing the sweetness of the functionally enhanced flour.
22 . The method according to claim 21 , wherein the admixture is extruded in the extruder for a residency time of between 8 seconds and 15 seconds.
23 . The method according to claim 1 , wherein the extruder is a single screw extruder.
24 . The method according to claim 1 , wherein the extruder has a die comprised of at least a plurality of holes, each hole having a size of 0.05 inches.
25 . The method according to claim 24 , wherein each one of the holes in the die of the extruder has a diameter of 0.05 inches.
26 . The method according to claim 25 , wherein the die of the extruder has 154 holes.
27 . The method according to claim 26 , wherein the extruder is a single screw extruder.
28 . The method according to claim 27 , wherein the single screw extruder is a 50 horsepower extruder or a 100 horsepower single screw extruder.
29 . The method according to claim 28 , wherein the extrusion pressure of the extruder is at least 4000 psi.
30 . The method according to claim 1 , wherein the cereal grain or the legume is comprised of a grain, seed, or fruit.
31 . The method according to claim 1 , wherein the admixture is substantially completely comprised of either the cereal grain or the legume.
32 . The method according to claim 1 , wherein the admixture consists of either the cereal grain or the legume.
33 . The method according to claim 1 , wherein the cereal grain of the admixture is comprised of at least one of corn, wheat, sorghum, millet, rice, barley and oats.
34 . The method according to claim 1 , wherein the legume of the admixture is comprised of at least one of a lentil, a chickpea, a pea, a lupin, and a bean.
35 . The method according to claim 1 , wherein the functionally enhanced flour is usable after extrusion with only the addition of water thereto.
36 . The method according to claim 35 , comprising the further step of mixing the functional flour with water and forming a three-dimensionally formable paste therefrom.
37 . The method according to claim 35 , wherein the functionally enhanced flour is usable after extrusion without performing any post-extrusion processing thereon and without any additional ingredients, constituents or substances added thereto.
38 . The method according to claim 35 , wherein the functionally enhanced flour is usable after extrusion without performing any post-extrusion processing thereon other than particle size reduction and without any additional ingredients, constituents or substances added thereto.
39 . The method according to claim 38 , wherein the functionally enhanced flour is reduced in particle size in a post-extrusion step.
40 . The method according to claim 39 , wherein the functionally enhanced flour extruded from the extruder is comprised of functionally enhanced flour granules and comprising the further step of reducing the size of the functionally enhanced flour granules to form smaller sized functionally enhanced flour particles such that at least 90% of the smaller sized functionally enhanced flour particles pass through a #70 US Standard Mesh Screen.
41 . The method according to claim 40 , wherein during the particle size reduction step, the functionally enhanced flour granules are reduced in size to form smaller sized functionally enhanced flour particles such that at least 99% of the smaller sized functionally enhanced flour particles pass through a #70 US Standard Mesh Screen.
42 . The method according to claim 1 , wherein after the extruding step (b), further comprising mixing the functionally enhanced flour with water at a ratio of 2 parts water to 1 part extruded functionally enhanced flour and producing a flour paste having a viscosity of at least about 4000 centipoise.
43 . The method according to claim 42 , wherein the flour paste has a viscosity of no more than about 100,000 centipoise.
44 . The method according to claim 42 , wherein the flour paste has a viscosity of between 5000 centipoise and 50,000 centipoise.
45 . The method according to claim 44 , wherein the flour paste is three-dimensionally formable into a three-dimensionally contoured food product.
46 . The method according to claim 1 , wherein after the extruding step (b), further comprising mixing the functionally enhanced flour with water at a ratio of 2 parts water to 1 part extruded functionally enhanced flour producing a three-dimensionally formable flour paste that is formed into a three-dimensionally contoured food product that is baked in an oven at a temperature of at least 325 degrees Fahrenheit for at least 5 minutes until uniformly cooked or baked throughout and producing a human-edible food product that is crispy or crunchy.
47 . The method according to claim 46 , wherein the human-edible food product is one of a chip, a cracker, a roll, and a cookie.
48 . The method according to claim 1 , wherein after the extruding step (b) further comprising mixing the functionally enhanced flour with water at a ratio of 1 part water to 1 part extruded functionally enhanced flour and producing a three-dimensionally formable dough.
49 . The method according to claim 48 , wherein the functionally enhanced flour dough has a viscosity of at least 250,000 centipoise.
50 . The method according to claim 49 , wherein the functionally enhanced flour dough has a viscosity of no more than 1,500,000 centipoise.
51 . The method according to claim 49 , wherein the functionally enhanced flour dough has a viscosity of between 750,000 centipoise and 1,250,000 centipoise.
52 . The method according to claim 49 , further comprising forming the three-dimensionally formable dough into a three-dimensionally contoured food product.
53 . The method according to claim 52 , further comprising baking the three-dimensionally contoured product at a temperature of at least 325 degrees Fahrenheit for at least 5 minutes until uniformly cooked or baked throughout and producing a human-edible food product that is crispy or crunchy.
54 . The method according to claim 53 , wherein the human-edible food product is one of a chip, a cracker, a roll, and a cookie.
55 . The method according to claim 1 , wherein the functionally enhanced flour is substantially completely comprised of cold-water soluble starch.
56 . The method according to claim 55 , wherein the cold-water soluble starch of the functionally enhanced flour is comprised of cold-water soluble amylopectin starch.
57 . The method according to claim 1 , wherein the functionally enhanced flour is comprised of at least 10% cold-water soluble starch.
58 . The method according to claim 1 , wherein the extruder is a single screw extruder and during the extruding step (b), the admixture remains within the single screw extruder for a residency time of no longer than about 15 seconds.
59 . The method according to claim 58 , wherein the functionally enhanced flour has a water activity level, a w , of less than 0.5, and has a shelf life of at least 1 year when packaged in conventional flour packaging and stored at room temperature.