Method for manufacturing snack foods
US5264238A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 2, 1993 |
| Grant date | Nov 23, 1993 |
| Priority date | — |
| Expiry date | Apr 2, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/09
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for manufacturing a snack food comprises the steps of preparing a paste of a ground or pulverized vegetable and/or fruit, the paste having a moisture content ranging from 50 to 85% by weight and a saccharide content ranging from 5 to 35% by weight, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml. The method can provide snack foods exhibiting palatability which has never been attained, mainly comprising vegetables and/or fruits, having a moisture content ranging from 1 to 6% and a bulk density ranging from 0.3 to 0.8 g/ml. The snack foods manufactured according to this method can be used as health confectionery after independently packaging or incorporating into a container.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.