Method for preparing expanded snack particles

Abstract

The invention provides a method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam. The invention further provides expanded snack particles obtainable with said method.

1 . A method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam.  
     
     
         2 . The method according to  claim 1 , wherein more than 90% of the surface of the semi-finished snack particles is contacted with the superheated steam.  
     
     
         3 . The method according to  claim 2 , wherein more than 95% of the surface of the semi-finished snack particles is contacted with the superheated steam.  
     
     
         4 . The method according to  claim 3 , wherein the complete or essentially complete surface of the snack particles is contacted with the superheated steam.  
     
     
         5 . The method according to  claim 1 , wherein the part of the surface of the semi-finished snack particles that is contacted with the superheated steam is contacted with the steam for more than 75% of the period of time.  
     
     
         6 . The method according to  claim 5 , wherein the part of the surface of the semi-finished snack particles is contacted with the superheated steam is contacted with the steam for more than 90% of the period of time.  
     
     
         7 . The method according to  claim 6 , wherein the part of the surface of the semi-finished snack particles that is contacted with the superheated steam is contacted with the steam for the complete or essentially complete period of time.  
     
     
         8 . The method according to  claim 1 , wherein the contact between the semi-finished snack particles and the superheated steam is established by way of fluidisation.  
     
     
         9 . The method according to  claim 1 , which is carried out in a rotary drum.  
     
     
         10 . The method according to  claim 1 , which is carried out on a sieve belt.  
     
     
         11 . The method according to  claim 1 , which is carried out on a vibrating screen.  
     
     
         12 . The method according to  claim 1 , wherein the semi-finished snack particles have a moisture content of less than 20%.  
     
     
         13 . The method according to  claim 1 , wherein the flow rate of the superheated steam is in the range of from 10 to 20 m/s.  
     
     
         14 . The method according to  claim 1 , wherein the temperature is in the range of from 175 to 220° C.  
     
     
         15 . The method according to  claim 1 , wherein the period of time is in the range of from 20 seconds to 2 minutes  
     
     
         16 . The method according to  claim 1 , which is carried out at a pressure in the range of from 0.1 to 10 bara.  
     
     
         17 . The method according to  claim 1 , wherein the semi-finished starch-containing snack particles are contacted with a gas comprising at least 50 volume % of superheated steam, based on total gas.  
     
     
         18 . The method according to  claim 1 , wherein the semi-finished snack particles have a fat content in the range of from 0 to 15%.  
     
     
         19 . Expanded snack particles obtainable with a method according to  claim 1.