Process of making a reduced oil snack chip

Details Process of making a reduced oil snack chip Process of making a reduced oil snack chip

1996-04-29

1998-12-08

Tran, Lien

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426438, 426403, 426550, 426804, 426808, A23L 101

Patent

active

058465898

ABSTRACT:
A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.

REFERENCES:
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patent: 4756916 (1988-07-01), Dreher et al.
patent: 4933199 (1990-06-01), Neel et al.
patent: 5171600 (1992-12-01), Young et al.
patent: 5180601 (1993-01-01), Gaon et al.
patent: 5298274 (1994-03-01), Khalsa
patent: 5312635 (1994-05-01), Kazlas et al.

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