CA3039315C - Fabrication de chips a grignoter - Google Patents
Fabrication de chips a grignoter Download PDFInfo
- Publication number
- CA3039315C CA3039315C CA3039315A CA3039315A CA3039315C CA 3039315 C CA3039315 C CA 3039315C CA 3039315 A CA3039315 A CA 3039315A CA 3039315 A CA3039315 A CA 3039315A CA 3039315 C CA3039315 C CA 3039315C
- Authority
- CA
- Canada
- Prior art keywords
- dough
- starch
- corn
- containing component
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 39
- 235000011888 snacks Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 212
- 235000019698 starch Nutrition 0.000 claims abstract description 212
- 239000008107 starch Substances 0.000 claims abstract description 210
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 196
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 194
- 235000005822 corn Nutrition 0.000 claims abstract description 194
- 241000718541 Tetragastris balsamifera Species 0.000 claims abstract description 150
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 111
- 239000000203 mixture Substances 0.000 claims abstract description 78
- 235000013312 flour Nutrition 0.000 claims abstract description 77
- 238000000034 method Methods 0.000 claims abstract description 59
- 239000004615 ingredient Substances 0.000 claims abstract description 54
- 239000011159 matrix material Substances 0.000 claims abstract description 46
- 238000010411 cooking Methods 0.000 claims abstract description 31
- 230000008961 swelling Effects 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims description 194
- 239000003995 emulsifying agent Substances 0.000 claims description 56
- 235000012184 tortilla Nutrition 0.000 claims description 36
- 239000002245 particle Substances 0.000 claims description 34
- 235000008371 tortilla/corn chips Nutrition 0.000 claims description 32
- 235000013339 cereals Nutrition 0.000 claims description 22
- 230000000717 retained effect Effects 0.000 claims description 22
- 240000003183 Manihot esculenta Species 0.000 claims description 21
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 21
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 240000005979 Hordeum vulgare Species 0.000 claims description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 239000011362 coarse particle Substances 0.000 claims description 9
- 239000010419 fine particle Substances 0.000 claims description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 8
- 235000004240 Triticum spelta Nutrition 0.000 claims description 8
- 240000003834 Triticum spelta Species 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 241000209149 Zea Species 0.000 abstract 2
- 239000007788 liquid Substances 0.000 description 13
- 238000009826 distribution Methods 0.000 description 11
- 230000015572 biosynthetic process Effects 0.000 description 8
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 235000019227 E-number Nutrition 0.000 description 4
- 239000004243 E-number Substances 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 238000009827 uniform distribution Methods 0.000 description 4
- 241001107116 Castanospermum australe Species 0.000 description 3
- 235000019486 Sunflower oil Nutrition 0.000 description 3
- 235000021279 black bean Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 229940005741 sunflower lecithin Drugs 0.000 description 3
- 239000002600 sunflower oil Substances 0.000 description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000006911 nucleation Effects 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 230000000699 topical effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
L'invention concerne un procédé de fabrication de chips à grignoter, le procédé comprenant les étapes suivantes : i. utilisation d'un premier composant contenant de l'amidon qui comprend un amidon qui gonfle dans l'eau froide, un deuxième composant contenant de l'amidon qui comprend un amidon sensiblement non gélatinisé, et un troisième composant contenant un amidon qui comprend de la farine de purée de maïs ; ii. formation d'une pâte à partir d'un mélange des premier, deuxième et troisième composants contenant de l'amidon et d'eau, où la pâte comprend de 35 à 75 % en poids de farine de purée de maïs, de 10 à 40 % en poids du deuxième composant contenant de l'amidon, et de 5 à 30 % en poids du premier composant contenant de l'amidon, chacun sur la base du poids des ingrédients secs de la pâte ; la pâte comprend de 25 à 35 % en poids d'eau ajoutée, sur la base du poids de la pâte, et la pâte est formée à une température maximale de 30°C par mélange des ingrédients secs de la pâte avec l'eau pendant 3 à 60 secondes, l'amidon qui gonfle dans l'eau froide formant une matrice de gel dans la pâte ; iii. formation d'une feuille de pâte à partir de la pâte, la feuille de pâte ayant une épaisseur de 0,5 à 1,5 mm ; iv. découpe d'une pluralité de fragments dans la feuille de pâte ; et v. cuisson des fragments de pâte pour former une pluralité de chips à grignoter.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201662405007P | 2016-10-06 | 2016-10-06 | |
| US62/405,007 | 2016-10-06 | ||
| GB1701530.6A GB2554775B (en) | 2016-10-06 | 2017-01-31 | Manufacture of snack food chips |
| GB1701530.6 | 2017-01-31 | ||
| PCT/EP2017/075475 WO2018065573A1 (fr) | 2016-10-06 | 2017-10-06 | Fabrication de chips à grignoter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA3039315A1 CA3039315A1 (fr) | 2018-04-12 |
| CA3039315C true CA3039315C (fr) | 2024-06-11 |
Family
ID=58462811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA3039315A Active CA3039315C (fr) | 2016-10-06 | 2017-10-06 | Fabrication de chips a grignoter |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP3509433A1 (fr) |
| CN (1) | CN110035666A (fr) |
| AU (1) | AU2017339555B2 (fr) |
| CA (1) | CA3039315C (fr) |
| GB (1) | GB2554775B (fr) |
| MX (1) | MX2019004022A (fr) |
| WO (1) | WO2018065573A1 (fr) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10231462B2 (en) | 2016-11-15 | 2019-03-19 | Gruma S.A.B. De C.V. | Comestible product sheeter and sheeter roller, and method of using the same |
| CN110024947B (zh) * | 2019-05-20 | 2021-12-28 | 安徽正宇面粉有限公司 | 一种保健即食面粉及其生产工艺 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0267322A1 (fr) * | 1985-05-09 | 1988-05-18 | Miles Jamison Willard | Méthode pour la préparation de produits de snack frits, à partir de farine de mais et d'autres farines de céréales |
| US4623548A (en) * | 1985-05-09 | 1986-11-18 | Willard Miles J | Method for preparing extruded fried snack products from corn and other cereal flours |
| US4770891A (en) * | 1986-01-20 | 1988-09-13 | Willard Miles J | Method for preparing sheeted fried snack products |
| US4931303A (en) * | 1988-01-15 | 1990-06-05 | Miles J. Willard | Method for controlling the surface bubbling of fabricated snack products |
| BR9710109A (pt) * | 1996-07-01 | 1999-08-10 | Procter & Gamble | Composições de massa usadas para preparar petiscos de reduzida e baixa caloria |
| US6217921B1 (en) * | 1998-07-24 | 2001-04-17 | The Procter & Gamble Company | Coated low-fat and fat-free snack food products and method to prepare the same |
| US20020018837A1 (en) * | 2000-05-27 | 2002-02-14 | Lanner David Arthur | Dough for making tortilla chips with controlled surface bubbling |
| US6572910B2 (en) * | 2000-05-27 | 2003-06-03 | The Procter & Gamble Co. | Process for making tortilla chips with controlled surface bubbling |
| US20060034988A1 (en) * | 2004-08-16 | 2006-02-16 | Bresnahan Steven A | Method for sheeting and processing dough |
-
2017
- 2017-01-31 GB GB1701530.6A patent/GB2554775B/en active Active
- 2017-10-06 MX MX2019004022A patent/MX2019004022A/es unknown
- 2017-10-06 WO PCT/EP2017/075475 patent/WO2018065573A1/fr not_active Ceased
- 2017-10-06 AU AU2017339555A patent/AU2017339555B2/en active Active
- 2017-10-06 CA CA3039315A patent/CA3039315C/fr active Active
- 2017-10-06 CN CN201780075112.5A patent/CN110035666A/zh active Pending
- 2017-10-06 EP EP17780408.5A patent/EP3509433A1/fr not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| CN110035666A (zh) | 2019-07-19 |
| GB2554775A (en) | 2018-04-11 |
| AU2017339555A1 (en) | 2019-05-02 |
| AU2017339555B2 (en) | 2021-10-21 |
| EP3509433A1 (fr) | 2019-07-17 |
| GB201701530D0 (en) | 2017-03-15 |
| MX2019004022A (es) | 2019-07-08 |
| GB2554775B (en) | 2020-06-17 |
| CA3039315A1 (fr) | 2018-04-12 |
| WO2018065573A1 (fr) | 2018-04-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request |
Effective date: 20220713 |
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| EEER | Examination request |
Effective date: 20220713 |
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| EEER | Examination request |
Effective date: 20220713 |
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| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |
|
| EEER | Examination request |
Effective date: 20220713 |