| 摘要 |
1358097 Snack product RALSTON PURINA CO 17 Aug 1971 [17 Aug 1970] 38588/71 Heading A2B A snack food intermediate is prepared by making a dough from a pre-gelatinised starch material, a starch-modifying agent, from 14 to 25% by weight of a heat-settable oil seed protein and water, and forming the dough into the intermediate without heat-gelling the protein material. The starch material may be wheat, rice, corn, poato or tapioca starch or flour, and the starch-modifying agent is preferably a mono- or di-glyceride of a fatty acid having at least 14 carbon atoms, e.g. glyceryl monostearate. The intermediate may be shaped by extrusion into a sheet or ribbon. The intermediate may then be fried to form a crisp food product. A preferred fried food product comprises 47-56% starch, 2-6% moisture, 16-25%. oil seed protein and 12-35% fat, all percentages being by weight. |
