PROCESS FOR MAKING A HEALTHY SNACK FOOD
The present invention is directed towards a method for making a healthy s nack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the presen t invention includes the steps of providing food slices from a starch-bas...
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| creator | COKER, JONATHAN PAUL YONNONE, MARTIN ELLIS, DAVID WHITEHAIR, STANLEY JOSEPH LOCK, MICHELLE LOUISE BURNHAM, COLIN JEFFREY BOWS, JOHN RICHARD HICKIE, DAVID LESTER MALONEY, NORMAN JOHN NEWBERRY, BRIAN RICHARD TOMLINSON, PAUL FREDERICK HILLIARD, GREG PAUL PAPALIA, ROCCO DOMINIC |
| description | The present invention is directed towards a method for making a healthy s nack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the presen t 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 oi l can be added to enhance final organoleptical properties. The food slices a re then rapidly dehydrated to a much lower moisture content in a primary dry ing 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 w ith fried snack products. |
| format | Patent |
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The method of the presen t 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 oi l can be added to enhance final organoleptical properties. The food slices a re then rapidly dehydrated to a much lower moisture content in a primary dry ing 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 w ith fried snack products.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080124&DB=EPODOC&CC=CA&NR=2657130A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080124&DB=EPODOC&CC=CA&NR=2657130A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>COKER, JONATHAN PAUL</creatorcontrib><creatorcontrib>YONNONE, MARTIN</creatorcontrib><creatorcontrib>ELLIS, DAVID</creatorcontrib><creatorcontrib>WHITEHAIR, STANLEY JOSEPH</creatorcontrib><creatorcontrib>LOCK, MICHELLE LOUISE</creatorcontrib><creatorcontrib>BURNHAM, COLIN JEFFREY</creatorcontrib><creatorcontrib>BOWS, JOHN RICHARD</creatorcontrib><creatorcontrib>HICKIE, DAVID LESTER</creatorcontrib><creatorcontrib>MALONEY, NORMAN JOHN</creatorcontrib><creatorcontrib>NEWBERRY, BRIAN RICHARD</creatorcontrib><creatorcontrib>TOMLINSON, PAUL FREDERICK</creatorcontrib><creatorcontrib>HILLIARD, GREG PAUL</creatorcontrib><creatorcontrib>PAPALIA, ROCCO DOMINIC</creatorcontrib><title>PROCESS FOR MAKING A HEALTHY SNACK FOOD</title><description>The present invention is directed towards a method for making a healthy s nack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the presen t 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 oi l can be added to enhance final organoleptical properties. The food slices a re then rapidly dehydrated to a much lower moisture content in a primary dry ing step that simulates conventional frying dehydration rates. 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The method of the presen t 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 oi l can be added to enhance final organoleptical properties. The food slices a re then rapidly dehydrated to a much lower moisture content in a primary dry ing 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 w ith fried snack products.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | PROCESS FOR MAKING A HEALTHY SNACK FOOD |
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