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1. (WO2018065573) MANUFACTURE OF SNACK FOOD CHIPS

Pub. No.:    WO/2018/065573    International Application No.:    PCT/EP2017/075475
Publication Date: Fri Apr 13 01:59:59 CEST 2018 International Filing Date: Sat Oct 07 01:59:59 CEST 2017
IPC: A23L 5/10
A23L 7/13
A23L 29/10
A23L 29/212
Applicants: FRITO-LAY TRADING COMPANY GMBH
Inventors: BHASKAR, Ajay Rajeshwar
BOODEN, Helen Charlotte
SMITH, Katherine Margaret
VERA NUNEZ, Daniel
Title: MANUFACTURE OF SNACK FOOD CHIPS
Abstract:
A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii. forming a dough from a mixture of the first, second and third starch-containing components and water, wherein the dough comprises from 35 to 75 wt% corn masa flour, from 10 to 40 wt% of the second starch-containing component, and from 5 to 30 wt% of the first starch-containing component, each based upon the weight of dry ingredients of the dough, and the dough comprises from 25 to 35 wt% added water, based on the weight of the dough, wherein the dough is formed at a temperature of up to 30 °C by mixing dry ingredients of the dough with water for a period of from 3 to 60 seconds and the cold water swelling starch forms a gel matrix in the dough; iii. forming a dough sheet from the dough, wherein the dough sheet has a thickness of from 0.5 to 1.5 mm; iv. cutting a plurality of dough pieces from the dough sheet; and v. cooking the dough pieces to form a plurality of snack food chips.