| 摘要 |
1,145,580. Partially rehydrating freezedried food; ice cream; confectionery. W. R. GRACE & CO. 20 Feb., 1968 [3 March, 1967], No. 8231/68. Headings A2B and A2D. A method of producing a chewy confectionery food product from a substantially dry, cellular, freeze-dried piece of said food product having a moisture content of 1¢% by weight or less, comprising partially rehydrating the piece to a moisture content of 2 to 10% by weight. The product may be rehydrated by contacting it with a moisture-containing gas (e.g. air or nitrogen) stream. The stream may contain volatile aromas, flavours and colourants. The partially rehydrated product may be coated with chocolate and/or caramel or may be stored in sealed containers. The product may be selected from frozen ice milk confections (e.g. ice cream, pineapple sherbert, frozen custards), gelatin, gelatinbased desserts, fruits, fruit purees, berries, berry purees, fresh coconut, cake pie, starch-containing pudding and pie fillings, peanut butter, toffee, honey, candy jelly, jam, marmalade, fruit jelly and sour-creamfruit and berry mixtures. |
