Method for making expanded potato based snack products

Details Method for making expanded potato based snack products Method for making expanded potato based snack products

1974-11-27

1976-12-14

Yudkoff, Norman

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426559, 426578, 426625, 426637, 426441, 426446, A23L 110

Patent

active

039976840

ABSTRACT:
A potato based food snack is prepared by mixing cooked potato solids with water and ungelatinized starch to form a dough having between about 40 percent and about 50 percent solids by weight, forming the dough into pieces, and frying the pieces in hot cooking oil. The dough contains a sufficient amount of free available gelatinized starch to cause the pieces to expand at least about 1.6 times their original dimension upon frying such that they produce a potato snack product having a porous internal structure encased in a dense exterior layer of substantially reduced porosity.

REFERENCES:
patent: 3020162 (1962-02-01), Cunningham
patent: 3131063 (1964-04-01), Gerkens
patent: 3190755 (1965-06-01), Peden
patent: 3220852 (1965-11-01), Gerkens
patent: 3230094 (1966-01-01), Hilton
patent: 3259503 (1966-07-01), Tan
patent: 3282704 (1966-11-01), Fritzberg
patent: 3297450 (1967-01-01), Loska
patent: 3451822 (1969-06-01), Fast
patent: 3580728 (1971-05-01), Gulstad
patent: 3594187 (1971-07-01), Liepa
patent: 3703379 (1972-11-01), Cummisford

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