Controlled surface bubbling fabricated snack products

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.

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426439, 426441, 426446, 426456, 426560, A23B 403, A21D 1000

Patent

active

049942956

ABSTRACT:
The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

REFERENCES:
patent: 2905559 (1959-09-01), Anderson et al.
patent: 3076711 (1963-02-01), Gerkens
patent: 3131063 (1964-04-01), Gerkens
patent: 3230094 (1966-01-01), Hilton
patent: 3278311 (1966-10-01), Brown et al.
patent: 3493390 (1970-02-01), Succo
patent: 3502479 (1970-03-01), Singer et al.
patent: 3519432 (1970-07-01), Succo et al.
patent: 3690895 (1972-09-01), Amadon
patent: 3703378 (1972-11-01), Bretch
patent: 3800050 (1974-03-01), Popel
patent: 3812274 (1974-05-01), Weaver
patent: 3880069 (1975-04-01), Moline
patent: 3883671 (1975-05-01), Shatila
patent: 3997684 (1976-12-01), Willard
patent: 4170659 (1979-10-01), Totino et al.
patent: 4395216 (1983-07-01), Antesberger et al.
patent: 4650687 (1987-05-01), Willard et al.
patent: 4761294 (1988-08-01), Hamann et al.
Feustel, I. C. "Miscellaneous Products from Potatoes", Potato Processing, 4th Edition, pp. 742-744, 1986.
Gomez , M. H. "Dry Corn Masa Flours for Tortilla and Snack Food Products":, Cereal Foods World, vol. 1987, vol. 32, No. 5, pp. 372-377.
Hendel, C. E., "Factors Influencing Texture and Structure of Potato Products", Tenth Annual Utilization Conference, Idaho Falls, ID, Jul. 20-22 1959, pp. 69-71.
Matz, S. A. "Puffed Snacks", Snack Food Technology, 1976, pp. 130, 136 and 137.
McCabe et al, "Drying Solids", Unit Operations of Chemical Engineering, 4th Ed., pp. 713, 722-723, 1975.
Reeve, R. M. et al "Microscopic Structure of Potato Chips", American Potato Journal, vol. 37, 1960, pp. 45-52.
Smith, O. "Texture or Crispness", Potato Processing, 4th Ed. p. 442, 1961.
Smith, O. "Potato Chips-Fabricated", Potato Processing, 4th Ed. pp. 467-468, 1961.
Watson et al, "Food Uses of Corn", Corn: Chemistry and Technology, pp. 414-415, 1966.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Controlled surface bubbling fabricated snack products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Controlled surface bubbling fabricated snack products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Controlled surface bubbling fabricated snack products will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1142431

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.