[특허]Production of chip-like durum wheat-based snacks

Production of chip-like durum wheat-based snacks 원문보기

IPC분류정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A21D-002/36 A21D-006/00 A21D-008/02 A23L-001/10
출원번호	US-0217466 (1994-03-24)
발명자 / 주소	Hnat Diane L. (Danbury CT) Levine Harry (Morris Plains NJ) Slade Louise (Morris Plains NJ) Maitland Richard P. (Hackettstown NJ) Brown Wayne (Mississauga CAX) Mozeke Patricia A. (Bedminster NJ)
출원인 / 주소	Nabisco Technology Company (Wilmington DE 02)
인용정보	피인용 횟수 : 45 인용 특허 : 0

초록 ▼

A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, a no-gluten or low-gluten content starchy material, such as dehydrated potato flakes, water, and a reducing agent, such as sodium metabisulfite. The amount of the durum wheat ingredient may be from about 45% by weight to about 75% by weight, and the amount of reducing agent may be from about 50 ppm to about 300 ppm, based upon the total weight of the durum wheat ingredient and no-gluten or low-gluten content starchy material used to form the machinable dough. The dough may be sheeted, cut into pieces, and baked to a moisture content of less than about 4% by weight. The doughs may be used to produce reduced-fat, low-fat, or zero-fat chip-like products which provide a snapping or cracking sound upon breaking. The reducing agent promotes machinability and a crunchy, non-mealy chip-like texture in the snack.

대표청구항 ▼

A method for the production of durum wheat-based chip-like snacks comprising: forming a machinable dough at a temperature of less than about 125°F. by admixing ingredients consisting essentially of a durum wheat-based ingredient for forming a gluten matrix, a no-gluten or low-gluten content starchy material for disrupting the gluten matrix, water, and a reducing agent for promoting machinability and a crunchy, non-mealy chip-like texture in the snack, wherein the mount of the durum wheat-based ingredient is from about 45% by weight to about 75% by weight, and the mount of reducing agent is from about 50 ppm to about 300 ppm, said mounts being based upon the total weight of the durum wheat-based ingredient and no-gluten or low-gluten content starchy material used to form the machinable dough, sheeting the dough, forming the dough into pieces, and baking the dough pieces to obtain a snack with a crunchy, fracturable, chip-like texture and appearance.

이 특허를 인용한 특허 (45)

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Martinez-Serna Villagren, Maria Dolores; Wooten, Joan Carol; Boyle, Eileen Marie; Li, Jianjun; Patton, Donald Ray; Achanta, Srinivas, Method for preparing dehydrated starch containing food products.
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Villagran, Maria Dolores Martinez-Serna; Wooten, Joan Carol; Li, Jianjun; Patton, Donald Ray; Boyle, Eileen Marie, Method for preparing dehydrated starch products.
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Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
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Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
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Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V.N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
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Cantley, Catherine Sarah; Desai, Pravin Maganlal; Michel, Enrique; Rao, V. N. Mohan; Vindiola, George, Method for reducing acrylamide formation in thermally processed foods.
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Boudreaux, Eric; Desai, Pravin Maganlal; Elder, Vincent Allen; Fulcher, John Gregory; Joseph, Ponnattu Kurian; Li, Wu; Rao, V.N. Mohan; Topor, Michael Grant; Vogel, Gerald, Method for reducing asparagine in food products.
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Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Methods for reducing acrylamide formation in thermally processed foods.
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Villagran, Maria Dolores Martinez-Serna, Potato dough.
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Villagran, Maria Dolores Martinez-Serna; Boyle, Eileen Marie; Li, Jianjun; Stojanovic, Marko; Yang, David Kee; Patton, Donald Ray; Soini, Helena Aino, Potato flakes.
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Villagran Maria Dolores Martines-Serna ; Beverly David John ; Williamson Leonard, Potato-based dough composition and chips made therefrom.
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Gisaw, Yonas; Asquith, Thomas Northrup; Lai, Oiki Sylvia; Villagran, Maria Dolores; Cole, Brandi R., Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof.
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Villagran Maria Dolores Martines-Serna ; Beverly David John, Process for making dehydrated potato flakes.
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Martinez Serna Villagran,Maria Dolores; Beverly,David John, Process for preparing dehydrated potato flakes.
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Martines-Serna Villagran Maria Dolores ; Beverly David John ; Williamson Leonard, Process for preparing potato-based, fried snacks.
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Mihalos, Mihaelos Nicholas; Cassone, Domenico; Forte, Zena E.; Fierro, Joseph; Fernandes, Henry, Production of baked snack chips with irregular shape having notched edges.
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Mihalos, Mihaelos Nicholas; Cassone, Domenico; Forte, Zena E.; Fierro, Joseph; Fernandes, Henry, Production of baked snack chips with irregular shape having notched edges.
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Bin-Yea Chiang ; Lynn C. Haynes ; Ronald J. Russell ; Marta H. Gomez ; Kim M. Folta ; Anita Bryant-Ray ; Christina M. Fileti ; Julia M. Carey, Production of crispy corn-based snacks having surface bubbles.
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Carey Julia M. ; Moisey Mark J. ; Levine Harry ; Slade Louise ; Dzurenko Theresa E. ; McHugh Kevin ; Zimmerman Ellen L., Production of crispy wheat-based snacks having surface bubbles.
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Carey Julia M. ; Moisey Mark J. ; Levine Harry ; Slade Louise ; Dzurenko Theresa E. ; McHugh Kevin ; Zimmerman Ellen L., Production of crispy wheat-based snacks having surface bubbles.
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Andreski Henry M. ; Scappatura Guy ; Runge ; Jr. Duane C. ; Hnat Diane L. ; Cordera Robert J. ; Sonberg Richard, Production of shredded snacks with chip-like appearance and texture.
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Mihalos, Mihaelos N.; Schwartzberg, Jessica H.; Janulis, Theodore N.; Baumann, Barbara E.; Ferguson, Stephanie M.; Forte, Zena E., Production of thin, irregular chips with scalloped edges and surface bubbles.
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Kelly, Joseph William, System and apparatus for controlling blistering.
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Production of chip-like durum wheat-based snacks 원문보기

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Production of chip-like durum wheat-based snacks 원문보기

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