Title:
膨化乾燥食品を製造する方法
Document Type and Number:
Japanese Patent JP7105792
Kind Code:
B2
Abstract:
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.
Inventors:
Durance, Timothy Dee.
Jean, Guopen
Saens Ghaza, Natalia E.
Noah Bahush, Reihan
Jean, Guopen
Saens Ghaza, Natalia E.
Noah Bahush, Reihan
Application Number:
JP2019544617A
Publication Date:
July 25, 2022
Filing Date:
February 23, 2017
Export Citation:
Assignee:
ENWAVE CORPORATION
International Classes:
A23L5/00; A23C9/13; A23L5/10; A23L35/00
Domestic Patent References:
| JP10000061A | ||||
| JP9107887A | ||||
| JP3147752A | ||||
| JP2014007993A | ||||
| JP2011004692A |
Foreign References:
| CN104256405A | ||||
| US4664924 | ||||
| WO2016202830A1 |
Attorney, Agent or Firm:
Tadashige Ito
Tadahiko Ito
Shinsuke Onuki
Tadahiko Ito
Shinsuke Onuki