Meiji Seika Kaisha, Ltd.

Shinichi Makishima

Keizo Mochizuki

Mitsuhiro Sakurai

Yuji Shimamoto

Nobuyuki Kitaoka

There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Freeze-dried foods and process for producing the same

A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specific gravity into pieces, dipping the pieces into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes to blanch the same, primary frying the blanched pieces in an edible oil kept at a temperature of 160.degree.-190.degree.C., immediately freezing the fried pieces at a temperature not higher than -20.degree.C., secondary frying the frozen pieces in an edible oil kept at a temperature of 170.degree.-190.degree.C., and drying the fried pieces to obtain final products which have a moisture content of 0.5-5.0% by weight and an oil content of 30-35% by weight.

Process for the manufacture of fried potatoes

A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by charging raw materials of grain flour, starch, seasoning and water into a steam-processing machine to prepare a steam-boiled dough, charging the steam-boiled dough into a mixer to stir the same for entrapping air therein, shaping the air-entrapped dough into a sheet, overlapping the dough sheet on another dough sheet, stamping the double-layered dough sheet to obtain flat dough pieces, drying the dough pieces, so that specific gravity of the pieces becomes 1.18-1.25, and then heating the dried pieces to cause expansion thereof.

Process for the manufacture of expanded hollow confectionery

Disclosed is a process for the production of french-fried potato strips, which have a crisp mouth feel and neither shrinkage nor deformation. The process comprises the steps of cutting raw potatoes to form strips thereof, blanching the strips, par-frying the blanched strips in an edible oil, freezing the fried strips immediately after the par-frying, and then subjecting the frozen strips to finish frying in an edible oil, while subjecting to microwave energy.

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Fujieda, Japan

Shinichi Makishima