| 摘要 |
1290256 Snack product CPC INTERNATIONAL Inc 10 April 1970 [14 April 1969] 17270/70 Heading A2B [Also in Division C3] A bland-tasting puffed fried snack product is produced by forming shaped articles such as rings, chips or triangles, from a gelatinized shapeable paste of a starch material comprising in combination 30-70% by weight of a crosslinked waxy starch (e.g. milo starch or corn starch) and 30-70% of a cross-linked non- waxy starch (e.g. milo starch, corn starch or tapioca), dehydrating the shaped articles at a temperature of 70-120‹F to a moisture content of 10-18% (alternatively, the drying may be conducted in two stages under different conditions) and frying the shaped articles in deep fat. The starch material may additionally include up to 10% of potato starch, 2-7% of liquid shortening and 0.2-1% of glyceryl monostearate or mono-oleate. The starch material per se should be sufficiently cross-linked e.g. with an alkali metal trimetaphosphate or an anhydride of an organic acid (specified), for the combination to exhibit a Scott viscosity (defined) of 10-23 grams. Salts and cheese, onion or garlic flavouring may be added to the paste or to the snack product. Orange colouring material may be added e.g. to the starch material. The aqueous liquid used in forming the paste may contain specified salts, and spices and colouring material. |
