US2006019013A1PendingUtilityA1

Method for making a rolled snack food product having a light crispy texture

54
Individually held — no corporate assignee on recordPriority: Jul 21, 2004Filed: Jul 21, 2004Published: Jan 26, 2006
Est. expiryJul 21, 2024(expired)· nominal 20-yr term from priority
Inventors:Thomas George CrosbyGeoffrey Thomas LeyV. N. Mallikarjuna RaoDianne Renee Ripberger
A23L 19/19A23L 7/122A23L 7/13
54
PatentIndex Score
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Cited by
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Claims

Abstract

A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.

Claims

exact text as granted — not AI-modified
1 . A method for making cooked rolled snack pieces having a monoglyceride, said method comprising the steps of: 
 a. mixing a starch-based material comprising amylose with monoglyceride and water to form a starch based dough;    b. forming said starch based dough into a plurality of uncooked snack pieces;    c. rolling said uncooked snack pieces to make a plurality of rolled snack pieces, wherein each rolled snack piece further comprises: 
 an inner facing surface;  
 an outer facing surface; and  
   d. cooking said rolled pieces to make a plurality of cooked rolled snack pieces.    
   
   
       2 . The method of  claim 1  wherein said starch-based material at step a) comprises corn masa.  
   
   
       3 . The method of  claim 1  wherein said amylose at step a) comprises at least about 40% of said starch-based material by weight.  
   
   
       4 . The method of  claim 1  wherein said monoglyceride at step a) comprises between about 0.15% and about 3% by weight of said cooked rolled snack pieces.  
   
   
       5 . The method of  claim 1  wherein said starch-based material at step a) comprises potato flakes.  
   
   
       6 . The method of  claim 1  wherein said starch-based material at step a) comprises potato granules.  
   
   
       7 . The method of  claim 1  wherein said monoglyceride at step a) comprises a powder having an average particle size less than about 150 microns.  
   
   
       8 . The method of  claim 1  wherein said monoglyceride at step a) comprises a fatty acid chain having at least 8 carbons.  
   
   
       9 . The method of  claim 1  wherein said mixing at step a) forms a lipid-carbohydrate complex.  
   
   
       10 . The method of  claim 1  wherein said forming at step b) comprises sheeting and cutting said starch based dough.  
   
   
       11 . The method of  claim 1  wherein said forming at step b) comprises extruding and cutting said starch based dough.  
   
   
       12 . The method of  claim 1  wherein said forming at step b) comprises cutting said starch-based dough into a shape having at least 3 sides.  
   
   
       13 . The method of  claim 1  wherein said b) comprises cutting said starch-based dough into a hexagonal shape.  
   
   
       14 . The method of  claim 1  wherein said snack chips said rolling at step c) comprises between one and two full turns.  
   
   
       15 . The method of  claim 1  wherein said rolling at step c) at least a portion of said inner facing surface and at least a portion of said outer facing surface are adjacent and thereby forms an overlap area.  
   
   
       16 . The method of  claim 14  wherein said outer facing surface and said inner facing surface substantially mate together in said overlap area.  
   
   
       17 . The method of  claim 1  wherein said rolling at step c) creates an inner diameter of between about 0.125 inches and about 0.30 inches.  
   
   
       18 . The method of  claim 1  wherein said rolling at step c) creates an outer diameter of between about 0.25 inches and about 0.50 inches.  
   
   
       19 . The method of  claim 1  wherein said cooking at step d) comprises toasting.  
   
   
       20 . The method of  claim 1  wherein said cooking at step d) comprises toasting followed by frying.  
   
   
       21 . The method of  claim 1  wherein said cooking at step d) comprises frying.  
   
   
       22 . The method of  claim 1  wherein said uncooked snack chips are fried in oil at between about 300° F. and about 400° F.  
   
   
       23 . The method of  claim 1  wherein said cooked rolled snack pieces after step d) further comprise: 
 about 0.05% to about 3.0% by weight monoglyceride;    about 25% to about 34% by weight oil;    about 0.8% to about 2.0% by weight moisture;    about 60% to about 80% by weight starch-based component; and    about 0% to about 8% by weight seasoning.    
   
   
       24 . A snack piece made by the method of  claim 1 .  
   
   
       25 . A dough comprising: 
 about 40% to about 50% corn masa;    about 45% to about 60% water; and    less than about 3% of a monoglyceride.    
   
   
       26 . The dough of  claim 25  wherein said monoglyceride comprises a powder having an average particle size of less than about 150 microns.  
   
   
       27 . A method for making cooked rolled snack pieces, said method comprising the steps of: 
 a. mixing a starch-based material comprising amylose with a particulate triglyceride and a liquid monoglyceride and water to form a starch based dough;    b. forming said starch based dough into a plurality of uncooked snack pieces;    c. rolling said uncooked snack pieces to make a plurality of rolled snack pieces, wherein each rolled snack piece further comprises: 
 an inner facing surface;  
 an outer facing surface; and  
   d. cooking said rolled pieces to make a plurality of cooked rolled snack pieces.    
   
   
       28 . The method of  claim 1  wherein said starch-based material at step a) comprises corn masa.  
   
   
       29 . The method of  claim 1  wherein said amylose at step a) comprises at least about 40% of said starch-based material by weight.  
   
   
       30 . The method of  claim 1  wherein said liquid monoglyceride and said triglyceride at step a) comprises between about 0.15% and about 3% by weight of said cooked rolled snack pieces.  
   
   
       31 . The method of  claim 1  wherein said starch-based material at step a) comprises potato flakes.  
   
   
       32 . The method of  claim 27  wherein said starch-based material at step a) comprises potato granules.  
   
   
       33 . The method of  claim 27  wherein said particulate triglyceride at step a) comprises a powder having an average particle size less than about 150 microns.  
   
   
       34 . The method of  claim 27  wherein said monoglyceride at step a) comprises a fatty acid chain having at least 8 carbons.  
   
   
       35 . The method of  claim 27  wherein said mixing at step a) forms a lipid-carbohydrate complex.  
   
   
       36 . The method of  claim 27  wherein said forming at step b) comprises sheeting and cutting said starch based dough.  
   
   
       37 . The method of  claim 27  wherein said forming at step b) comprises extruding and cutting said starch based dough.  
   
   
       38 . The method of  claim 27  wherein said forming at step b) comprises cutting said starch-based dough into a shape having at least 3 sides.  
   
   
       39 . The method of  claim 27  wherein said b) comprises cutting said starch-based dough into a hexagonal shape.  
   
   
       40 . The method of  claim 27  wherein said snack chips said rolling at step c) comprises between one and two full turns.  
   
   
       41 . The method of  claim 27  wherein said rolling at step c) at least a portion of said inner facing surface and at least a portion of said outer facing surface are adjacent and thereby forms an overlap area.  
   
   
       42 . The method of  claim 27  wherein said outer facing surface and said inner facing surface substantially mate together in said overlap area.  
   
   
       43 . The method of  claim 27  wherein said rolling at step c) creates an inner diameter of between about 0.125 inches and about 0.30 inches.  
   
   
       44 . The method of  claim 27  wherein said rolling at step c) creates an outer diameter of between about 0.25 inches and about 0.50 inches.  
   
   
       45 . The method of  claim 27  wherein said cooking at step d) comprises toasting.  
   
   
       46 . The method of  claim 27  wherein said cooking at step d) comprises toasting followed by frying.  
   
   
       47 . The method of  claim 27  wherein said cooking at step d) comprises frying.  
   
   
       48 . The method of  claim 27  wherein said uncooked snack chips are fried in oil at between about 300° F. and about 400° F.  
   
   
       49 . The method of  claim 27  wherein said cooked rolled snack pieces after step d) further comprise: 
 about 0.05% to about 3.0% by weight particulate triglyceride and liquid monoglyceride;    about 25% to about 34% by weight oil;    about 0.8% to about 2.0% by weight moisture;    about 60% to about 80% by weight starch-based component; and    about 0% to about 8% by weight seasoning.    
   
   
       50 . A snack piece made by the method of  claim 27 .  
   
   
       51 . A dough comprising: 
 about 40% to about 50% corn masa;    about 45% to about 60% water; and    less than about 3% of a liquid monoglyceride and a particulate triglyceride.    
   
   
       52 . The dough of  claim 51  wherein said triglyceride comprises a powder having an average particle size of less than about 150 microns.

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