PREPARATION OF SNACK FOOD

摘要

PURPOSE:To provide a process for the preparation of a snack food having unprecedented stiffness to tooth without deteriorating the characteristic features of raw materials, e.g. seaweeds such as wakame seaweed and tangle or beans such as green peas and broad bean. CONSTITUTION:The objective snack food having a water-content of 1-6wt.% and a bulk density of 0.3-0.8g/ml can be prepared by producing a paste having a water-content of 50-85wt.% and a carbohydrate content of 5-35wt.% from ground seaweeds or beans and drying the obtained paste.