PROCESS FOR PRODUCING EXPANDED FOODSTUFF

PROBLEM TO BE SOLVED: To provide an improved method for setting an expanded foodstuff which prevents or reduces the problems.SOLUTION: The method for manufacturing the expanded foodstuff includes steps of: moving a soft expanded foodstuff composition at a first temperature and a first pressure into...

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Bibliographische Detailangaben
1. Verfasser:	KEOGH ANDREW JOSEPH
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an improved method for setting an expanded foodstuff which prevents or reduces the problems.SOLUTION: The method for manufacturing the expanded foodstuff includes steps of: moving a soft expanded foodstuff composition at a first temperature and a first pressure into a setting region at a second temperature, wherein the second temperature is lower than the first temperature; and cooling and setting the soft expanded foodstuff composition in the setting region at a second pressure which is lower than the first pressure.