Process for preparing hollow expanded snacks
AssigneeMorinaga & Co., Ltd.
InventorKoichi Moriki
Life of this patent
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Abstract
Expanded snacks with a hollow space therein can be produced by preparing a farinaceous raw mixture by mixing one or more farinaceous materials of the type having small swelling capacity and one or more farinaceous materials of the type having large swelling capacity, gelatinizing so as to raise the temperature of said farinaceous raw mixture to 65.degree.-90.degree. C. while maintaining the temperature within the above range for 2-10 minutes, rolling the dough thus obtained into a sheet of a uniform thickness, cutting the resulting sheet into the desired shapes and then baking the thus formed dough pieces until they become fully expanded forming a hollow space within them.
Claims10
A process for preparing hollow expanded snacks having on an industrial scale which process comprises:
- the step of preparing a farinaceous raw mixture by mixing 60-95 parts by weight of farinaceous materials of the type having small swelling capacity, and 40-5 parts by weight of farinaceous materials of the type having large swelling capacity to provide a farinaceous raw mixture of 100 parts by weight, the step of gelatinizing a part of said farinaceous raw mixture by adding 50-100 parts by weight of hot water to said farinaceous raw mixture to raise the temperature of said farinaceous raw mixture to 65.degree.-90.degree. C. the step of maintaining the temperature of the mixture within the above range for 2-10 minutes, the step of stirring the mixture while maintaining said temperature, the step of rolling the dough thus obtained into a sheet of a uniform thickness in the range of 0.8-3 mm, the step of cutting the resulting sheet into the desired shapes, and the step of baking the thus formed dough pieces until they become fully expanded forming a hollow space within them.
In a process for preparing hollow expanded snacks by mixing and kneading farinaceous materials with water to give a dough and forming and obtained dough into definite shapes followed by baking to thereby continuously prepare expanded snacks in an industrical scale, the improvement comprising;
- adding 30-100 parts by weight of water to 100 parts by weight of farinaceous materials, which comprises 60-95 parts by weight of farinaceous materials having small swelling capacity and 40-5 parts by weight of farinaceous materials having large swelling capacity, and steaming the obtained mixture for 2-10 minutes at 65.degree.-90.degree. C. under stirring by applying steam in such an amount as to finally give 10-30 parts by weight of condensed water thereto to thereby give a partially, and not completely, gelatinized dough;
- forming the obtained dough into a sheet having a uniform thickness in the range of 0.8-3.8 mm and baking said pieces for a period of time whereby the product expands thereby producing hollow expanded snacks of desired configuration.
Dependencies are inferred from the claim text.