| 摘要 |
PROBLEM TO BE SOLVED: To obtain an expanded stick food having good palatability as a snack food and resistant to break in spite of a porous texture by preparing the expanded food under a specific condition. SOLUTION: The expanded stick food is produced by preparing a raw material having a water content of 9-30 wt.% and obtained by using cereals, potatoes or beans as main raw material and adding 0.2-5 wt.% powdery cellulose to the main raw material, treating the raw material under high temperature and pressure with an extruder at a barrel temperature of 20-160 deg.C, a die temperature of 90-240 deg.C under 10-160 kg/cm<2> pressure, extruding the treated raw material to effect the expansion of the material, drawing the extrudate at a speed corresponding to 1-1.5 times the extrusion speed and adjusting the water content to <=4 wt.% optionally after a drying treatment. |
