| 摘要 |
PURPOSE:To obtain the subject food having a ricey or noodlelike shape, taste and texture by kneading and heating a composition consisting essentially of dietary fiber and starch with water in an extruder, extruding and discharging the composition, cutting the extrudate and drying the cut extrudate. CONSTITUTION:The objective food obtained by kneading and heating a material containing preferably 70-97% starch and 3-30% dietary fiber as principal ingredients and further <=2% calcium salt, <=4% whey protein, <=20% starch and/or <=1% cyclodextrin as secondary ingredients with an adequate amount of water in an extruder, extruding and discharging the composition, cutting the extrudate and directly drying the cut extrudate or suitably forming the cut extrudate and then drying the formed extrudate. |
