Process for making a healthy snack food

Details Process for making a healthy snack food Process for making a healthy snack food

2011-01-11

2011-01-11

Becker, Drew E (Department: 1782)

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

Involving packaged product or preparation thereof

C426S233000, C426S242000, C426S243000, C426S637000, C426S438000, C426S439000, C426S465000, C426S523000

Reexamination Certificate

active

07867533

ABSTRACT:
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

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