초록 ▼

A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of fryin

A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands. The composite dough piece is immediately fried following the forming step, producing an expanded finished snack that is essentially straight with a shape virtually free of distortion. The strands in the composite dough piece, when fried, also expand more than if each strand is fried singly.

대표청구항 ▼

A method for preventing distortion of an elongated, thin strand-like expanded fried snack product, the method comprising the steps of: preparing a dough from starch-containing cereal solids, potato solids, or mixtures thereof and sufficient water so that the dough contains from about 35% to about 60

A method for preventing distortion of an elongated, thin strand-like expanded fried snack product, the method comprising the steps of: preparing a dough from starch-containing cereal solids, potato solids, or mixtures thereof and sufficient water so that the dough contains from about 35% to about 60% moisture by weight of the dough, in which a portion of the starch contained in the dough is gelatinized and in which additional starch contained in the dough is ungelatinized; forming said dough into a composite dough piece comprising at least two elongated, thin strand-like dough pieces adhered to one another by point contact along the length of the dough strands; and frying said composite dough piece in hot cooking oil and at said 35% to 60% moisture content and with said combination of gelatinized and ungelatinized starches being contained in the dough piece at the time of frying to form a finished fried expanded snack product having a moisture content of about 2% or less, in which the strands of the finished composite product are joined along the point of adherence while maintaining their separate strand-like shape throughout the frying step for substantially reducing distortion of the composite fried snack product when compared with the same dough strand fried singly.