| 摘要 |
1339087 Snack products NESTLE SA 4 April 1972 [19 April 1971] 15300/72 Heading A2B An intermediate which may be deep fried to give a crisp snack is in the form of shaped pieces comprising at least 70wt% gelatinised rice, 0-10wt% cold swelling starch, 7-15wt% colour and flavour, and 0-15wt% water, the rice having been gelatinised after shaping. The snack derived therefrom may comprise 25- 40wt% fat, 50-75wt% gelatinised rice flour, 0-10% flavour and colour, and have a density of 50-90 gm/l. The intermediate may be prepared by forming a dry mix into a dough, shaping into pieces, heating to gelatinise the starch whilst maintaining the water content at above 27wt%, and drying to below 15wt% water. |
