UNFRIED DRY FOOD, AND DRY FOOD CONTAINING THE UNFRIED DRY FOOD
PROBLEM TO BE SOLVED: To provide an unfried dry food having nonconventionally light crispy feeling. SOLUTION: The unfried dry food is produced by soaking small pieces of raw material obtained by cutting fruits or vegetables into small pieces in a saccharides solution followed by drying them. The unf...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
05.02.2004
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Summary: | PROBLEM TO BE SOLVED: To provide an unfried dry food having nonconventionally light crispy feeling. SOLUTION: The unfried dry food is produced by soaking small pieces of raw material obtained by cutting fruits or vegetables into small pieces in a saccharides solution followed by drying them. The unfried dry food satisfies the following requirements (1) and either (2) or (3), or (1) and both of (2) and (3): (1) to have a breaking strength of 300-2,000g; (2) to have a surface texture whose fragments each has an average diameter of ≥100μm when seen under a microscope; and (3) to have a substitution rate of 1-30% determined from the following equation. Substitution rate (%) = [ä(dry weight of an unfried dry food)-(dry weight of small pieces of raw material)}÷(moisture weight contained in the small pieces of raw material)]×100. COPYRIGHT: (C)2004,JPO |
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Bibliography: | Application Number: JP20020192140 |