FOOD PRODUCT AND METHOD OF MANUFACTURE

摘要

A method for preparing starch food is provided. Thus, 1kg of vacuum dried potato (starch content=80%) is ground and hydrated to give 40% H2O content. This blend is pressed at 47≦̸C by standard demaco S-25 laboratory extruder and sliced to give rice-shaped potato followed by steaming at 119≦̸C and 15 psig for 3min and drying at 203≦̸C for 1.0min to give 10% H2O content. 40g of the dried granules was placed in a cup contg. boiled H2O to give a final product, which has the same flavor and tissue as potato.