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Dough composition for making half-products and farinaceous snacks produced therefrom

A composition and semi-finished product technology, applied in food preparation, application, food science and other directions, can solve the problems of lack of cell expansion and poor texture of finished snacks

Inactive Publication Date: 2001-05-16
THE PROCTER & GAMBLE COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although efforts have been made to improve the semi-finished product so that the final product has the desired organoleptic properties, the known formulations and methods still suffer from serious disadvantages, namely the lack of uniform cell expansion and poor texture of the finished snack

Method used

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  • Dough composition for making half-products and farinaceous snacks produced therefrom
  • Dough composition for making half-products and farinaceous snacks produced therefrom
  • Dough composition for making half-products and farinaceous snacks produced therefrom

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0086] C. Preparation of semi-finished products

[0087] 1. extrusion

[0088] The method used to produce the semi-finished product of the present invention depends on the starch-based dough composition used, which is gelatinized under conditions of relatively low shear mixing, high moisture, and controlled temperature to form a relatively uniform hollow matrix. The preparation of semi-finished products is to mix the ingredients and then cook the ingredients with a cooking extruder. The combination of preconditioner heat and mechanical heat allows this method to produce extrudates under milder conditions than traditional methods. This combination not only allows extrudates to be produced at temperatures below 220°F (104.4°C), preferably below 200°F (93.3°C), but also causes less damage to the starch in the semi-finished product. The semi-finished product processed by the method set forth herein produces a final product having a significantly improved flavor and texture tha...

Embodiment

[0189] The following examples illustrate the present invention in more detail, but are not meant to limit the present invention.

[0190] Element weight% corn flour

rice flour

tapioca flour

modified starch

sugar

Emulsifier

flavoring

Salt

starter

total 70.0

12.0

5.0

8.0

2.0

0.8

0.3

1.4

0.5

100.0

[0191] Doughs were prepared with a Wenger TX52 twin-screw extruder. The starch base material (dry powder mix) and powdered distilled monoglycerides were fed to the preconditioner at a rate of about 135 lb / hr. The screw speed of the preconditioner is about 115 rpm. A liquid emulsifier mixture of 10:90 diacetyl tartrate monoglyceride and cottonseed oil was added to the preconditioner at a rate of 20 ml / min. Water was added at a rate of about 0.25 lbs / min and steam was injected at a rate of about 15 lbs / hr.

[0192] The product entering the cooking extruder was a composition of approximately 70% dry blend and 30% wat...

Embodiment 2

[0195] The extruded product of Example 1 was further dried at a temperature of about 180°F (82.2°C) and a relative humidity of 20% for about 60 minutes. Then in a nondigestible oil (for example, OLEAN _ ) fry the semi-finished product for 17 seconds at a temperature of about 380°F (193.3°C). The fried product had a final moisture of about 2% and a final fat content of about 26%.

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PUM

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Abstract

A farinaceous snack having improved flavor and organoleptical properties is made from an extruded half-product. The half-product is produced from a dough consisting essentially of: (1) a flour blend comprising (a) a starch-based flour component comprising at least about 10 % rice flour; (b) less than about 8 % sugar; (c) at least about 0.5 % salt; (d) leavening comprising sodium bicarbonate; (e) emulsifier comprising monoglyceride; and (2) water. Optionally, starch and / or gluten may be added to the flour component to produce final products having various degrees of crispness. A full-fat, low-fat or fat-free product can be made. Embossing may be used to control expansion, surface greasiness and fat pick-up. The flour is preconditioned and the dough is extruded under low-shear and high-water conditions. The dough composition, which forms sufficient viscosity upon heating and cooling, permits processing the dough at temperatures and work input levels below that which would result in substantial degradation of the starches and / or discoloration and loss of flavor components of the ingredients. A rapid drying method, used to dry the extrudate, improves the manufacturing capabilites without sacrificing the desired product attributes. The extrudates may be dried at a temperature of from about 175 DEG F (79.4 DEG C) to about 200 DEG F (93.3 DEG C) at a relative humidity (R.H.) of at least about 20 % for about 1.0 hour to about 4 hours. The half-products may be packaged immediately after drying and do not require tempering.

Description

technical field [0001] The present invention relates to dough compositions for preparing semi-finished products and starchy snack foods prepared from the semi-finished products. The invention also relates to a method for producing semi-finished products. Background of the invention [0002] Many methods and compositions for making expanded starchy snack foods are known in the art. Although processing these snacks has also been carried out for many years, there are still many problems involved in the reproduction process, reproducing product texture, flavor and overrun within narrow (and predictable) ranges to ensure that the produced product has a consistent quality. Issues related to the expansion properties of the semi-finished product, such as when the semi-finished product is fried, the amount of fat absorbed during expansion and the texture and flavor of the finished snack, etc., have added importance to the development of dough recipes that produce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/10A23L19/18
CPCA23L1/1645A23L7/13
Inventor 温陆方Y-P·贺赛恩R·L·普罗赛司P·R·班克
Owner THE PROCTER & GAMBLE COMPANY