| 摘要 |
PROBLEM TO BE SOLVED: To provide snacks whose flavor, palate feeling and meltability are the same as those of fried ones even though any fryer is not used. SOLUTION: The snacks whose flavor, palate feeling and meltability are the same as those of fried ones are produced by applying 5-100 pts.wt., or favorably 20-80 pts.wt. of oily raw material to 100 pts.wt. of molded snack dough followed by baking and drying the material using a hot-air, direct-firing, microwave or infrared-ray oven at 160-240°C. COPYRIGHT: (C)2009,JPO&INPIT
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