Methods of enhancing puffing and expansion of food products

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.

I claim:  
     
         1 . A method for preparing a microwaveable food product having enhanced microwaveability and puffing characteristics, comprising: 
 providing a food product mixture comprising at least a food product and water;    adding at least a seasoning to the mixture; and    shaping the mixture into a form suitable for microwaving and having a moisture content in the range of from about 1% to about 20% by weight of the composition.    
     
     
         2 . The method of  claim 1  wherein the moisture content of the mixture is from about 8% to about 15% by weight of the mixture.  
     
     
         3 . The method of  claim 1  wherein the moisture content of the mixtuire is from about 12% to about 14% of the mixture.  
     
     
         4 . The method of  claim 1  wherein the moisture content of the mixture is from about 8% to about 12% by weight of the mixture.  
     
     
         5 . The method of  claim 1  wherein the moisture content of the mixture is about 12%.  
     
     
         6 . The method of  claim 1  wherein the food product is selected from the group consisting of potatoes, mung beans, wheat, corn, soy beans, rice, rice powders, tapioca, and bean starches.  
     
     
         7 . The method of  claim 1  wherein the food product is 100% potato starch.  
     
     
         8 . The method of  claim 1  further comprising a second food product.  
     
     
         9 . The method of  claim 8  wherein the second food product is selected from the group consisting of potatoes, mung beans, wheat, corn, soy beans, rice and rice powders, tapioca, bean starches.  
     
     
         10 . The method of  claim 1  wherein the seasoning is selected from the group consisting of salt, vinegar, barbeque seasoning, nacho seasoning, sour cream and onion seasoning, sweet and sour seasoning, sweet seasoning, hot seasoning, spicy seasoning, chicken flavor seasoning, savory flavor seasoning, MSG, HVP, Yeast Autolysates and flavor reaction products.  
     
     
         11 . The method of  claim 1  further comprising adding a second seasoning selected from the group consisting of salt, vinegar, barbeque seasoning, nacho seasoning, sour cream and onion seasoning, sweet and sour seasoning, sweet seasoning, hot seasoning, spicy seasoning chicken flavor seasoning, savory flavor seasoning, MSG, HVP, Yeast Autolysates and flavor reaction products.  
     
     
         12 . A microwable food product prepared by the method of  claim 1 .  
     
     
         13 . A microwable food product prepared by the method of  claim 9 .  
     
     
         14 . A microwable food product prepared by the method of  claim 10 .  
     
     
         15 . A microwable food product prepared by the method of  claim 11.