Process for making potato-based chip products containing intact

Details Process for making potato-based chip products containing intact Process for making potato-based chip products containing intact

1989-06-30

1990-11-13

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

426438, 426439, 426549, 426550, 426560, 426637, 426808, A23L 1217

Patent

active

049700847

ABSTRACT:
Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.

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patent: 3998975 (1976-12-01), Liepa
patent: 4456624 (1984-06-01), Glantz et al.
patent: 4559232 (1985-12-01), Glantz et al.

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