| 摘要 |
In making a puffed food, starch is mixed with water or another edible aqueous liquid such as milk to form a viscous paste. This is heated to gelatinize the starch and then mixed, preferably whilst still hot, with more starch or a mixture of starch and flour or meal to form a stiff dough, which is formed, e.g. extruded, into slabs or blocks before or after being gelatinized by heating. The slabs or blocks are dried, e.g. at atmospheric pressure and a temperature not exceeding 140 DEG F., until they become hard and are then cut into thin flakes or slices which, after further drying, are puffed in hot edible oil, e.g. coconut oil, or hot air. Alternatively, the dough may be gelatinized and extruded into pieces of macaroni which, after being dried, may be puffed likewise. Fat, monosodium glutamate, cheese, fish, herbs, common salt, colouring matter, nutrients, vitamins, hormones, anti-oxidants and laxatives may be incorporated in the dough or mixed with an edible oil and sprayed on the puffed food.ALSO:In making a puffed food product, starch is mixed with water or another edible aqueous liquid such as milk to form a viscous paste. This is heated to gelatinize the starch and then mixed, preferably whilst still hot, with more starch or a mixture of starch and flour or meal to form a stiff dough, which is formed, e.g. extruded, into slabs or blocks before or after being gelatinized by heating. The slabs or blocks are dried, e.g. at atmospheric pressure and a temperature not exceeding 140 DEG F., until they become hard and are then cut into thin flakes or slices, which, after further drying, are puffed in hot edible oil, e.g. coconut oil, or hot air. Alternatively, the dough may be gelatinized and extruded into pieces of macaroni, which, after being dried, may be puffed likewise. Fat, monosodium glutamate, cheese, fish, herbs, common salts colouring matter, nutrients, vitamins, hormones, anti-oxidants and laxatives may be incorporated in the dough or mixed with an edible oil and sprayed on the puffed product. Starches specified are potato, tapioca and maize starch. Flours and meals specified are maize, wheat, farina and tapioca flour and dehulled germ-free maize meal. |
