| 摘要 |
1,131,996. Snack food. UNILEVER Ltd. 8 June, 1967 [20 June, 1966], No. 26409/67. Heading A2B. A pre-gelatinised starch, for example pregelatinised potato, rice, or wheat flour, is mixed with water and a saturated monoglyceride, for example glyceryl monostearate, to form a dough, which is extruded to form a thin sheet, which is divided into shaped pieces. The extrusian die is at a temperature perferably at least 11‹C. above the dough temperature, which is preferably not more than 70‹C. The sheet thickness is preferably 0.25-0.55mm, and the sheet is preferably stretched before being divided into pieces. The sheet may be partly dried, preferably to a 5-8% moisture content, before or after division. The shaped pieces may be puffed by subjecting to heat, for example intense infrared, preferably giving an intensity of 3-7.5 watts/cm<SP>2</SP> at the surface of the pieces, for examples by sources at 750- 1100‹C. Preferably the temperature of the pieces reaches about 110‹C. in 5-10 secs. The puffed pieces may be coated with a film of fat or powdered with flavouring and powdered fat. |
