IMPROVEMENT OF FLAVOR AND EATING FEEL OF FRIED SNACK CONFECTIONERY

摘要

PURPOSE:To accomplish the title improvement by contact of fried snack confectionery with carbon dioxide in a semi- or supercritical state to readily and efficiently disperse the oil component localized on the surface layer of said confectionery into the entire confectionery. CONSTITUTION:Carbon dioxide in a semi- or supercritical state (pref., under a pressure of 60-300kg/cm<2> at 25-70 deg.C) and fried snack confectionery are brought into contact with each other to disperse the oil component localized on the surface layer of said confectionery into the entire confectionery.