| 摘要 |
PURPOSE:To efficiently obtain the subject product exhibiting the characteristic taste, flavor and color of beans even by the addition of a raw material other than bean raw material by mixing a bean raw material with other snack raw material, expanding with an extruder under specific condition and applying an oil to the expanded product. CONSTITUTION:A bean raw material is mixed with other snack raw material to obtain a mixture containing 55-80wt.% of the bean raw material and 9-20wt.% of water. The raw material mixture is expanded 3-28 times volume by treating with an extruder (preferably a short screw-type single screw extruder) at a die temperature of 90-150 deg.C for a mixture having a water-content of 9-11%, 100-210 deg.C for a water-content of 11-15% or 160-240 deg.C for a water-content of 15-20%. The expanded product is optionally dried to a water-content of <=7% and finally coated with an oil having a melting point of preferably 0-40 deg.C. |
