METHOD OF PRODUCTION OF A DEHYDRATED TUFED FOOD PRODUCT AND DEHYDRATED TUFED FOOD PRODUCT

摘要

it is a method of producing a puffed dehydrated food product which comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the pieces of dough to microwave radiation at a lower than atmospheric pressure to puff and dry the pieces of dough, to produce the puffed dehydrated food product. ingredients can include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. the dough can be formed in the absence of starch hydrolysates. The method produces dehydrated food products that incorporate a variety of food ingredients in a matrix that has a crunchy, puffed structure.