PREPARATION OF SNACK CAKE

PURPOSE:To prepare a snack cake seasonable to various tastes, easily meltable in the palate and giving crisp palatability by adding a small amount of protein to a mixture of corn and rice, gelatinizing the mixture by heating after adding water to the mixture, forming the gelatinized product in the f...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	NARUKAMI TOSHIHIKO, EHANA TOMOKO
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 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:	PURPOSE:To prepare a snack cake seasonable to various tastes, easily meltable in the palate and giving crisp palatability by adding a small amount of protein to a mixture of corn and rice, gelatinizing the mixture by heating after adding water to the mixture, forming the gelatinized product in the form of a sheet and expanding the sheet. CONSTITUTION:A mixed raw material composed of corn and rice (preferably at a weight ratio of 6:4 to 4:6) is mixed with preferably 1-2wt.% of a protein such as soybean protein. After adding water, the mixture is gelatinized by heating, formed in the form of a sheet with a roll and expanded at a water- content of about 9-12wt.%.