PUFFED FOOD, SOUP-LIKE FOOD AND PRODUCTION OF PUFFED FOOD

摘要

PURPOSE: To produce a puffed food excellent in water absorption, resistance to collapse due to water absorption and mouth feeling and useful, e.g. as a food for preventing fatness by heating and kneading a raw material mainly composed of starchiness under a high pressure and extruding it under a reduced pressure by using an extruder. ;CONSTITUTION: A mixture obtained by admixing preferably 0.8-2.5 pts.wt. emulsifier such as lecithin with 100 pts.wt. raw material mainly composed of starchiness such as wheat flour is heated and kneaded at 80-180°C under a high pressure of 10-150kg/cm² and extruded under a reduced pressure by using an extruder, thus obtaining the objective puffed food. In addition, the above- mentioned food has 0.1-0.3g/cm³ bulk density and 200-800% water absorption and keeps the shape-retaining properties even in a water-absorbed state.;COPYRIGHT: (C)1993,JPO&Japio