초록 ▼

The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition.

The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130°F. to about 260°F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot. The sheeted composition is then laminated, reduced in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.

대표청구항 ▼

A method for making a baked starch-based chip-like snack food comprising: (a) mixing at least one ingredient having starch with water to form a non-elastic starch-based composition, said at least one ingredient having starch comprising a member selected from the group consisting of potato, corn, buc

A method for making a baked starch-based chip-like snack food comprising: (a) mixing at least one ingredient having starch with water to form a non-elastic starch-based composition, said at least one ingredient having starch comprising a member selected from the group consisting of potato, corn, buckwheat, rice, barley, tapioca, wheat, rye, sosrghum, and graham ingredients, (b) heating said starch-based composition while continuously mixing for a sufficient amount of time for said composition to form a machinable dough-like consistency, said composition being heated to a temperature of from about 30°F. to about 260°F., (c) extruding the heated composition to obtain an extrudate having a moisture content of from about 25% to about 60% by weight, based upon the weight of the extrudate, (d) forming the extruded composition into a sheet (e) folding the sheet upon itself to form a laminate, (f) reducing the thickness of the laminate, (g) cutting the laminate into pieces, and (h) baking said pieces to obtain a snack having a flat chip-like appearance or a partially delaminated, blistered chip-like appearance, said snack having a chip-like texture.