Process for making tortilla chips with controlled surface bubbling
Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface feat...
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| creator | TERAS LEE MICHAEL ZIMMERMAN STEPHEN PAUL CHIN HSIEH YEN-PING LANNER DAVID ARTHUR HERRING JOHN RUSSELL GROVES RUSSELL WILLIAM FITENY MARK JOSEPH JONES CHARLES EDWARD |
| description | Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%. |
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The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.</description><edition>7</edition><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2002</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=20020221&DB=EPODOC&CC=US&NR=2002022076A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020221&DB=EPODOC&CC=US&NR=2002022076A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TERAS LEE MICHAEL</creatorcontrib><creatorcontrib>ZIMMERMAN STEPHEN PAUL</creatorcontrib><creatorcontrib>CHIN HSIEH YEN-PING</creatorcontrib><creatorcontrib>LANNER DAVID ARTHUR</creatorcontrib><creatorcontrib>HERRING JOHN RUSSELL</creatorcontrib><creatorcontrib>GROVES RUSSELL WILLIAM</creatorcontrib><creatorcontrib>FITENY MARK JOSEPH</creatorcontrib><creatorcontrib>JONES CHARLES EDWARD</creatorcontrib><title>Process for making tortilla chips with controlled surface bubbling</title><description>Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAKKMpPTi0uVkjLL1LITczOzEtXKMkvKsnMyUlUSM7ILChWKM8syVBIzs8rKcrPyUlNUSguLUpLTE5VSCpNSsoBqudhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBUC1eakl8aHBRgYGRgZGRgbmZo6GxsSpAgAxNDNG</recordid><startdate>20020221</startdate><enddate>20020221</enddate><creator>TERAS LEE MICHAEL</creator><creator>ZIMMERMAN STEPHEN PAUL</creator><creator>CHIN HSIEH YEN-PING</creator><creator>LANNER DAVID ARTHUR</creator><creator>HERRING JOHN RUSSELL</creator><creator>GROVES RUSSELL WILLIAM</creator><creator>FITENY MARK JOSEPH</creator><creator>JONES CHARLES EDWARD</creator><scope>EVB</scope></search><sort><creationdate>20020221</creationdate><title>Process for making tortilla chips with controlled surface bubbling</title><author>TERAS LEE MICHAEL ; ZIMMERMAN STEPHEN PAUL ; CHIN HSIEH YEN-PING ; LANNER DAVID ARTHUR ; HERRING JOHN RUSSELL ; GROVES RUSSELL WILLIAM ; FITENY MARK JOSEPH ; JONES CHARLES EDWARD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2002022076A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2002</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TERAS LEE MICHAEL</creatorcontrib><creatorcontrib>ZIMMERMAN STEPHEN PAUL</creatorcontrib><creatorcontrib>CHIN HSIEH YEN-PING</creatorcontrib><creatorcontrib>LANNER DAVID ARTHUR</creatorcontrib><creatorcontrib>HERRING JOHN RUSSELL</creatorcontrib><creatorcontrib>GROVES RUSSELL WILLIAM</creatorcontrib><creatorcontrib>FITENY MARK JOSEPH</creatorcontrib><creatorcontrib>JONES CHARLES EDWARD</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TERAS LEE MICHAEL</au><au>ZIMMERMAN STEPHEN PAUL</au><au>CHIN HSIEH YEN-PING</au><au>LANNER DAVID ARTHUR</au><au>HERRING JOHN RUSSELL</au><au>GROVES RUSSELL WILLIAM</au><au>FITENY MARK JOSEPH</au><au>JONES CHARLES EDWARD</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for making tortilla chips with controlled surface bubbling</title><date>2002-02-21</date><risdate>2002</risdate><abstract>Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process for making tortilla chips with controlled surface bubbling |
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