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Method of making a baked snack base product and the snack base product produced thereby

A product, baking technology, applied in the production of low-fat basic fast food products, low-fat fried potato chips, low-fat fried potato chips, low-fat basic fast food products, can solve the problem of fragile

Inactive Publication Date: 2011-02-09
POTATO MAGIC AUSTRALIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The resulting product has a crumbly, glass-like texture limiting use in the food industry where a crumbly texture typical of conventional potato strips / chips is required

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0080] 2.5 kg of unpeeled or peeled cooked potatoes were mashed using a hand chopper at 60°C. The resulting paste was loaded into a ratchet driven tube depositor with a 10 mm nozzle. A set of 240mm x 240mm cast iron temperature-controlled hinged plates with a 1.5mm approach gap were preheated to 160°C. The depositor was used to deposit 4 pasty deposits of 5g to 6g each on the bottom plate with the plate closed. After 120 seconds, the plates were separated and then the neat baked potato product was removed, cooled and packaged in sealed bags for consumption as a snack.

example 2

[0082] 2.5 kg of unpeeled or peeled cooked potatoes were mashed with 4 g of iodized salt using a Hobart chopping machine at 60°C for 6 minutes. The resulting paste was loaded into a ratchet driven tube depositor with a 10 mm nozzle. A set of 240mm x 240mm cast iron temperature-controlled hinged plates with a 1.5mm adjacent gap were preheated to 160°C. The depositor was used to deposit 4 pasty deposits of 5g to 6g each on the base plate. The plate is then closed. After 120 seconds, the plates were separated and the salt baked potato product was then removed, cooled and packaged in sealed bags for consumption as a snack.

example 3

[0084] 2.5 kg of unpeeled or peeled cooked potatoes were mashed with 4 g of iodized salt using a Hobart chopping machine at 60°C for 6 minutes. The resulting paste was loaded into a ratchet driven tube depositor with a 10 mm nozzle. A set of 240mm x 240mm cast iron temperature-controlled hinged plates with a 1.5mm adjacent gap were preheated to 160°C. The depositor was used to deposit 16 pasty deposits of 5g to 6g each on the base plate. The plate is then closed. After 100 seconds, the plates were separated and the baked potato product was removed. The baked product was then dried in a fan forced oven at 106°C for 35 minutes. The dried baked product is removed from the dryer and sprayed with a water mist carrying a mixture of seasoning and / or salt at a rate of 6 g / kg when seasoning and salt are used together and when only The proportion of salt is 3.2g / kg. The seasoned dry baked product was then returned to the dryer and dried for 2 minutes, cooled and packaged in sealed ...

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PUM

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Abstract

There is disclosed a method of processing a starch-based material comprising: providing a substantially gelatinized starch-based material; forming the gelatinized starch- based material into a mash; and baking portion(s) of the mash between an opposed pair of heated surfaces and under initial compression to produce a baked starch-based product. There is also disclosed a method of processing a starch-based material comprising: cooking the starch-based material; mashing the cooked starch-based material to form a mash; baking portion(s) of the mash between an opposed pair of heated surfaces and under initial compression to produce a baked potato product, wherein the mash has a stickiness which enables the mash to stick to the pair of opposed heated surfaces when it comes into physical contact therewith.

Description

technical field [0001] The present invention relates to a method for processing starch-based materials and starch-based materials produced by the method. In one embodiment, the present invention relates to a method of making a low fat snack base product and a low fat snack base product produced by the method. In another embodiment, the present invention is directed to a method of making low fat potato crisps and low fat potato crisps produced by the method. Background technique [0002] The material and cited references are provided herein to aid the reader's understanding only and do not constitute an admission that any reference or material is prior art to the present invention. [0003] Snack foods like potato chips have become a popular part of people's daily diet. Most snack foods contain undesirable levels of components introduced during preparation, one of which is high levels of fat. It is well known that there is a link between the amount of fat in the diet and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/052A23L1/053A23L1/214A23L1/212A23L1/0528A23L1/217A23L1/216A23L1/0522A23L19/00A23L19/10A23L19/12A23L19/18A23L29/206A23L29/244A23L29/25A23L33/20
CPCA23L1/0522A23L1/2175A23L1/2161A23L19/13A23L19/19A23L29/212
Inventor 安德鲁·戴赫因
Owner POTATO MAGIC AUSTRALIA
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