Manufacturing method and snack candy null of snack

摘要

PURPOSE:To obtain a snack cake with unconventional appearance and structure by calendering followed by shaping pregelatinized glutinous and/or nonglutinous rice and by attaching artificial rice to the resultant small blocks followed by drying and then puffing to form clearly carved pattern on said blocks. CONSTITUTION:Firstly, glutinous rice and/or nonglutinous rice is heated to 100-170 deg.C and pregelatinized. Second, the resulting rice is calendered by e.g. a roller into a sheet, which is then shaped into small blocks 1 of e.g. triangular shape. Thence, artificial rice 2 of uniformized grain size is attached to said small blocks followed by drying and then heating at pref. 160-250 deg.C to effect puffing, thus obtaining the objective snack cake with crisp, comfortable palate feeling. Said artificial rice's grain size is pref. 6-10 mesh, and the initial water content of said shaped small blocks is pref. 30-50wt.%.