Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1991-10-15
1993-02-02
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426460, 426516, 426634, A23L 100
Patent
active
051836785
ABSTRACT:
A method for preparing a puff snack comprises the steps of puffing an ingredient essentially consisting of a bean which may or may not have the husk and having a water content of 9 to 20% in an extruder at a die temperature ranging from 90.degree. to 150.degree. C. for the ingredient having a water content of 9 to 11%, 100.degree. to 210.degree. C. for the ingredient having a water content of more than 11% and not more than 15% or 160.degree. to 240.degree. C. for the ingredient having a water content of more than 15% and not more than 20% so that the degree of puffing falls within the range of from 3.0 to 28.0 times the volume of the bean to give a puffed product having a water content of not more than 7% by weight after drying or without carrying out drying and then applying fat and oil to the resulting puffed product. The method makes it possible to provide puff snacks having a satisfactory taste peculiar to bean ingredients and a heavy taste with sufficient toughness, being easily mixed with the saliva in the mouth and leaving a pleasant aftertaste.
REFERENCES:
patent: 3851081 (1974-11-01), Epstein
patent: 4748037 (1988-05-01), Matsumoto et al.
JP Publication Sho. 63-5067, WPI data.
JP Publication Sho. 59-1459, WPI data.
Miyaoku Yoshiyuki
Narukami Toshihiko
Taga Kazumitsu
House Food Industrial Co. Ltd.
Yeung George
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