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.
Reexamination Certificate
1997-07-01
2002-08-13
Tran, Lien (Department: 1761)
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.
C426S094000, C426S438000, C426S439000, C426S637000, C426S808000
Reexamination Certificate
active
06432465
ABSTRACT:
TECHNICAL FIELD
The present invention relates to dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and improved texture. The present invention further relates to a process for making the reduced-calorie and low-calorie snacks.
BACKGROUND OF THE INVENTION
Snacks such as potato chips, corn chips and tortilla chips are particularly popular consumer snack products. In the case of farinaceous snacks, starch-based materials such as potato flakes or granules are reconstituted to form a dough sheet and then pieces are fabricated from the dough sheet. These fabricated pieces are then immersed in a frying fat or oil. When immersed, the fabricated pieces absorb a substantial quantity of the frying fat or oil, typically on the order from about 25% to about 50% by weight of the resulting snack product.
The art discloses farinaceous snacks fried in fat composition comprising non-digestible fats. See, for example, European Patent Application 290,420 to Guffey et al., published Nov. 9, 1988 and U.S. Pat. No. 4,797,300 to Jandacek et al., issued Jan. 10, 1989. The process of frying farinaceous snacks in fat compositions comprising non-digestible fats produces snacks that have significantly increased waxiness impressions. “Waxiness” as used herein relates to how the snack product is sensed in the mouth.
Methods of reducing the waxiness problem associated with snacks fried in compositions comprising non-digestible fats have been recognized and disclosed in the art (see European Patent Application 236,288 to Bernhardt, published Sep. 9, 1986). Representative of these methods include modifying the non-digestible fat composition (see U.S. Pat. No. 5,085,884 to Young, issued Feb. 4, 1992) and combining the non-digestible fat with increasing levels of triglyceride fat (see European Patent Application 233,856 to Bernhardt, published Aug. 26, 1987).
Snacks produced by frying in non-digestible fat are disclosed, in the art, to have a crisp texture and reduced waxiness. However, it has been found that snacks fried in fat compositions comprising non-digestible fats and even modified non-digestible fats do not produce snacks having an acceptable waxiness impression. It has also been found that snacks fried in fat compositions comprising non-digestible fats have slower mouth-melt and are not as crisp as snacks fried in a triglyceride fat composition.
The problems of waxiness, slower mouthmelt and reduced crispness that are characteristic of snacks fried in compositions comprising non-digestible fats are believed to be caused by solids crystallizing in the non-digestible fat that is absorbed by the snack during frying. During frying, the non-digestible fat is absorbed by the snack in a liquefied state. As the snack cools, crystallization of the intermediate-melting and low-melting fats occur, and the solids formed as a result of crystallization alter the organoleptical properties of the snack (e.g., crispness, waxiness impression and mouthmelt). Because these solids are needed in the non-digestible fat composition to prevent passive oil loss, formulation flexibility with regard to the non-digestible frying fat is limited to increasing levels of triglyceride fat, thus offsetting the benefit of calorie reduction.
It would be desirable to be able to produce low-calorie and reduced-calorie snacks having less waxiness and substantially improved texture.
In addition, it would be desirable to have formulation flexibility with regard to the dough compositions used to prepare such reduced-calorie and low-calorie snacks.
Accordingly, it is an object of this invention to provide dough compositions suitable for reduced-calorie and low-calorie farinaceous snacks.
Another object of the present invention is to provide a method of making a sheetable dough used to prepare farinaceous snacks suitable for frying in compositions comprising non-digestible fats.
Still another object of the invention is to provide reduced-calorie and low-calorie farinaceous snacks having improved organoleptical properties (e.g., increased mouthmelt, substantially reduced waxiness impressions and substantially improved crispness).
These and other objects of the invention will become apparent hereafter.
SUMMARY OF THE INVENTION
The present invention relates to dough compositions suitable for frying in fat compositions comprising non-digestible fats and snacks made therefrom. The snacks have a high degree of mouthmelt, less waxiness, improved texture and increased crispiness. These benefits are obtained by incorporating a modified starch and/or a high amylopectin flour or starch into the dough composition and by controlling the water absorption index (WAI) of the starch-based materials present in the dough. The dough compositions comprise:
a) from about 50% to about 70% of a starch-based material comprising,
i) at least about 3.2% modified starch comprising at least about 3% hydrolyzed starches having a D.E. value of from about 5 to about 30, and wherein any dried modified starches present have a WAI of from about 0.4 to about 8 grams of water per gram of modified starch;
ii) up to about 96.8% potato flakes having a WAI of from about 6.7 to about 9.5 grams of water per gram of starch;
iii) provided that if any other starch-containing ingredient is present in the starch-based material other than potato flakes, the other starch-containing ingredient has a WAI below that of the potato flakes; and
b) from about 30% to about 50% added water.
Optionally, the dough compositions can include from about 0.5% to about 6% of an emulsifier.
The fried snacks produced from the dough compositions have from about 0.5% to about 6% moisture and from about 20% to about 38% total fat. The snack products, if fried in fat consisting essentially of non-digestible fat, have a digestible fat content of less than 0.5 gm/30 gram serving.
Surprisingly, the dough compositions of the present invention are capable of reducing the undesirable organoleptical affects associated with frying snacks in compositions comprising non-digestible fats.
The improvements in the organoleptical properties are believed to be due to three factors. One is controlling the WAI of the dough (by controlling the WAI of dry ingredients), which reduces the amount of fat absorbed during frying. Another factor is controlling the rate of moisture release from the dough during frying, which produces a more dense snack structure. The remaining factor is including modified starch and/or a high amylopectin flour or starch in the dough composition which increases the mouthmelt of the snack.
DETAILED DESCRIPTION
Definitions
As used herein “sheetable dough” is a dough capable of being placed on a smooth surface and rolled to the desired final thickness without tearing or forming holes.
As used herein “starch-based materials” refer to naturally occuring, high polymeric carbohydrates composed of glucopyranose units, in either natural, dehydrated (e.g., flakes, granules, meal) or flour form. The starch-based materials include, but are not limited to, potato flour, potato granules, corn flour, masa corn flour, corn grits, corn meal, rice flour, tapioca, buckwheat flour, rice flour, oat flour, bean flour, barley flour, tapioca, as well as modified starches, native starches, and dehydrated starches, starches derived from tubers, legumes and grain, for example cornstarch, wheat starch, rice starch, waxy corn starch, oat starch, cavassa starch, waxy barley, waxy rice starch, glutinous rice starch, sweet rice starch, amioca, potato starch, tapioca starch, cornstarch, oat starch, cassava starch, rice starch, wheat starch, and mixtures thereof.
As used herein “Brabender Units (BU)” is an arbitrary unit of viscosity measurement roughly corresponding to centipoise.
As used herein, “modified starch” refers to starch that has been physically or chemically altered to improve its functional characteristics. Suitable modified starches include, but are not limited to, pregelatinized starches, low viscosity s
Hsieh Yen-Ping Chin
Lanner David Arthur
Martines-Serna Villagran Maria Dolores
Villagran Francisco Valentino
Clark Karen F.
Jones Melody A.
The Procter & Gamble Co.
Tran Lien
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