Process for preparing quick rehydrated foodstuff product

摘要

A process for preparing a quick rehydrated food product, which floats during rehydration on a liquid level comprises introducing into a twin-screw extruder ingredients which comprise a ground cereal substance selected from the group consisting of cereal flour and semolina and which comprise a fat, water and a filler substance selected from the group consisting of proteins and saccharides in order to obtain at the outlet of the extruder a moisture content of from about 10 to 16 percent by weight and a fat content of from 6 to 14 percent by weight. Subsequently the mixture is then molded and cooked in the twin-screw extruder at a temperature ranging from 80 160 degC at pressure of from 6 to 15 MPa in order to obtain a product of the required form with thickness of from 1.5 mm to 5 mm and bulk density ranging from 150 to 500 g/l.