HK1170637B - Rice flour compositions - Google Patents

Description

Rice flour composition

Technical Field

The present invention relates to rice flour compositions and food products comprising rice flour compositions, particularly fabricated snack products comprising rice flour compositions.

Background

Fabricated snack products prepared from dough comprising starch-based materials are well known in the art. These doughs typically comprise dehydrated potato products, such as dehydrated potato flakes, granules, and/or pellets. The dough can also include a number of other starch-based ingredients, such as wheat, corn, rice, tapioca, barley, tapioca, oat, sago and potato starches, and flour. These other starch-based ingredients are typically included in the dough at a level less than that of the dehydrated potato product.

Advantages of preparing such food products (e.g., potato snacks) from dough rather than slices of whole potatoes include homogeneity or homogeneity in the final food product and the ability to more closely control the individual steps involved in the preparation of the food product. In addition, the preparation of fabricated snack products from dough provides flexibility in formulating such products based on the availability of raw materials and consumer demand for a variety of textures and flavors.

Rice flour is a globally available material. Its characteristic flavor, which is pure and neutral, makes it suitable for use in corn, potato, rice and other snacks. Furthermore, rice flour is suitable for making the main ingredient of both low intensity flavored snacks (such as herbal or sweet), as well as high intensity flavored snacks, because the neutral flavor of rice flour does not compete with the flavor of the flavoring agent.

Rice also provides flexibility to be partially or fully gelatinized using various methods. Some of these different methods include parboiling, cooking, rapid processing, extrusion, and combinations and mixtures of these methods.

Although rice flour can be included in fabricated snack doughs, its addition can lead to processing and product quality issues that are less easily addressed. For example, the addition of rice flour can result in a non-elastic dough that is difficult to hydrate, cook, dry, grind, or fry. In addition, fabricated snack products derived from these doughs can be too soft, have a biscuit-like texture, an undesirable raw taste, or can be too hard and too thick. These characteristics are due in part to the difficulty of cooking rice flour because rice starch has one of the highest gelatinization temperatures (72 ℃) of all starches available for use in snacks. In other words, such a high gelatinization temperature prevents the starch in the rice flour from being completely cooked to avoid the original taste and "tooth-stuffing" of the resulting product.

In cases where the product expansion cannot be controlled by constrained baking or frying, the characteristics of rice can be used to obtain consistent and uniform product expansion. Generally, parboiled cooked rice exhibits a different functionality than rice flour cooked by a rapid cooking process or pre-gelatinized rice flour. Fabricated snack products derived from dough made with pre-gelatinized rice flour can exhibit consistent product expansion even when frying or baking is done in a semi-constrained system.

There can be significant benefits by increasing the amount of rice flour in the fried snack product. Surprisingly, it has been found that dough based on rice flour absorbs less fat when fried than dough based on potato and other flours. However, the benefit is not necessarily directly proportional to the amount of rice flour used. Also, in most areas of the world, rice flour is more readily available and less expensive than potato flour. It has also been found that rice flour blends with specific functional groups can absorb significantly lower amounts of water during dough making, which in turn reduces the fat content in the finished product. Furthermore, it has been found that specific chemical modifications to rice starch provide unique functional groups in the snack formulation, thereby providing additional product crispness and facilitating the dough making process. These advantages can make rice ingredients ideal raw materials for snack processing.

However, as the concentration of standard rice flour in dough increases, the processing problems associated with rice flour can also increase significantly. Processing problems include weak and dry doughs that require high water content to process. Increasing the water content in the dough increases the fat content in the finished product. Adding 10 to 20% by weight of standard rice flour to potato flour based dough requires a degree of processing manipulation to make an acceptable snack product. If the rice flour is increased to, for example, 70 to 90% by weight, processing problems can increase dramatically and reducing the amount of water required to form the dough can be extremely difficult. And if standard rice flour is used in such high amounts, the resulting snack product can have a significantly denser texture and a poorer mouth feel than potato-based snacks. More specifically, potato-based snack products have a fast melting, resulting in a smooth and crispy texture, while rice-based snack products have a slower melting (containing a glassy, hard texture, as found in japanese cookies) or a soft, chewy, teething texture (as found in rice cookies). Consumers have increasingly adapted to the crispy texture and eating qualities of potato, corn, wheat based snacks, and it can be difficult to break that established balance.

It has also been found that the cooking and/or processing conditions of the rice flour can result in unique functionalities of the fabricated snack, such as in the case of constrained frying or baking.

The use of rice flour in processing lines with limited mechanical strength grinding rolls and agitators, and semi-constrained fryers, which are currently commercially available technologies for manufacturing fabricated snacks in developing countries, such as those disclosed in U.S. publication 2005-0053715 and U.S. publication 2006-0286271, can present significant challenges relating to processing and product. Rice flour with the compositions disclosed in us patent publication 2005-0053715 and us patent publication 2006-0286271 can produce hard dough pieces that can cause equipment damage, such as breakage of mechanical parts of the grinding rollers. These problems may be caused by the inability of the starch to hydrate properly during mixing when the mixer is operated at a lower speed. The use of existing rice flour on commercially available fabricated snack chip production lines such as semi-constrained fryers (single mold) can also have negative effects on the product such as uneven expansion, which can also lead to other processing problems such as inability to stack (align into stacks) and pack into a neat stack.

Therefore, there is a need for ingredients, formulations and processes for making fabricated snack products from higher concentrations of rice flour while maintaining certain textural qualities that consumers prefer. There is also a need for crispy rice products made from dough pieces or extruded, subsequently fried, par-fried and subsequently baked, or baked.

Summary of The Invention

The present invention provides rice flour compositions suitable for making fabricated snack products. In one embodiment, a rice flour composition comprising rice flour is disclosed. A rice flour composition comprising rice flour can have a wai of from about 3.5 to about 9 and a peak viscosity of from about 130RVU to about 900 RVU.

Also disclosed are dry mixes for making fabricated snack products. The dry blend may comprise a rice flour composition comprising from about 2% to about 100% of rice flour having a wai of from about 3.5 to about 9 and a peak viscosity of from about 130RVU to about 900 RVU. The dry blend may also contain from about 0% to about 85% of other starch materials, including potato chips. The dry blend can have a peak viscosity between about 75RVU and about 400RVU and a wai between about 3 and about 9.

A method is also disclosed. The method can include mixing the dry blend with water to form a dough. The method can further comprise frying the dough in oil to produce a fabricated snack piece comprising from about 0 grams to about 11 grams of fat per 28 grams of chip.

Dough is also disclosed. The dough can comprise a) from about 50% to about 85% of a dry blend comprising at least about 15% of a rice flour composition having a wai of from about 3.5 to about 9 and a peak viscosity of from about 130RVU to about 900RVU and about 85% or less of a starch material; and b) from about 15% to about 50% added water. The dough can be cooked to make a fabricated snack piece having a hardness of from about 100gf to about 900gf and a density of from about 0.3 to about 0.8 g/cc.

Powder compositions are also disclosed. The flour may have its grain source selected from the group consisting of: rice, corn, barley, sorghum, wheat, quinoa, amaranth, and combinations and mixtures thereof. The flour composition may have a water absorption index of about 3.5 to about 9 and a peak viscosity of about 130RVU to about 900 RVU.

Detailed Description

A.Definition of

As used herein, "broken rice kernels" refers to shelled rice kernels that are less than three-quarters of the intact shelled rice kernels.

As used herein, "gelatinized" includes any type of gelatinization, including fully gelatinized, partially gelatinized, and pre-gelatinized starches. Gelatinized rice flour can include, but is not limited to, parboiled, cooked, partially cooked, and extruded rice flour.

As used herein, "pre-gelatinized rice flour" refers to rice flour comprising a substantially gelatinized starch obtained by swelling of a base starch.

As used herein, "rice" includes any variety or type of rice, including but not limited to white, brown, black, and wild rice. "Rice" also includes any rice having any natural or fortified nutritional composition.

As used herein, "extruded rice" refers to rice that has passed through an extruder.

As used herein, "cooked rice" refers to rice that has been parboiled or cooked or partially cooked before or after being ground into flour.

As used herein, "parboiled rice" refers to rice that has undergone a cooking process prior to dehulling. The parboiled rice contains starch and contains high levels of gelatinized starch.

As used herein, "uncooked rice" refers to rice that has not been cooked in any way.

As used herein, "short grain rice" refers to rice having a short, rounded inner core having a length of from about 1 to about 2 times its width and having a total amylose content of from about 0% to about 13%.

As used herein, "medium grain rice" refers to rice having a length that varies from about 2 to about 3 times its width, and having an amylose content ranging from about 14% to about 19%.

As used herein, "long grain rice" refers to rice having a long, elongated inner core having a length of from about 3.5 to about 5 times its width and having a total amylose content of from about 20% to about 25%.

The term "processed" as used herein refers to food products made from a dough comprising flour, meal and/or starch, such as those derived from tubers, grains, legumes, cereals or mixtures thereof.

The term "native starch" as used herein refers to starch that has not been pretreated or cooked in any way and includes, but is not limited to, hybrid starch.

The term "dehydrated potato product" as used herein includes, but is not limited to, potato flakes, potato granules, potato agglomerates, any other dehydrated potato material, and mixtures thereof.

The term "sheetable dough" as used herein refers to dough that can be placed on a smooth surface and rolled to the desired final thickness without tearing or forming holes. Sheetable dough may also include dough that can be formed into sheets by an extrusion process.

As used herein, "starch" refers to a natural or unmodified carbohydrate polymer having repeating anhydroglucose units derived from materials such as, but not limited to, wheat, corn, tapioca, sago, rice, potato, oat, barley, and amaranth; and also refers to modified starches including, but not limited to, hydrolyzed starches such as maltodextrin, high amylose corn, high amylopectin corn, pure amylose, chemically substituted starches, crosslinked starches, and other modifications including, but not limited to, chemical, physical, thermal or enzymatic modifications, and mixtures thereof.

As used herein, the term "starch-based flour" refers to a high polymeric carbohydrate that is composed of naturally dehydrated (e.g., pyran (type) glucose units in the form of flakes, granules, or meal or flour.

As used herein, the term "added water" refers to water that has been added to the dry dough ingredients. Inherent moisture present in the dry dough ingredients (e.g., for flour and starch sources) is not included within the scope of the term "added water".

The term "emulsifier" as used herein refers to an emulsifier that has been added to the dough ingredients. The inherent emulsifiers present in dough ingredients, such as potato chips (where the emulsifier is used as a processing aid during manufacture), are not included within the term "emulsifier".

As used herein, a "rapid viscosity unit" (RVU) is any unit of viscosity determination that is approximately equivalent to centipoise (12RVU equals about 1 centipoise) when determined using the RVA analysis method herein.

The terms "fat" and "oil" are used interchangeably herein, unless otherwise indicated. The term "fat" or "oil" refers to edible fatty substances in the general sense, including natural or synthetic fats and oils consisting essentially of triglycerides, such as soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, cod liver oil, lard, and tallow, which oils may have been partially or fully hydrogenated or otherwise modified, and non-toxic fatty materials having properties similar to triglycerides, referred to herein as non-digestible fats, which materials may be partially or fully indigestible. Reduced calorie fats and edible non-digestible fats, oils or fat substitutes are also included in the term.

The term "non-digestible fat" refers to those edible fatty materials that are partially or completely non-digestible, e.g. polyol fatty acid polyesters, such as OLEAN^TM. Preferred non-digestible fats are fatty materials having similarity to triglycerides, such as sucrose polyesters. These preferred non-digestible fats are described in U.S. patent publication 5,085,884 to Young et al, published on month 2 and 4 of 1992, and U.S. patent publication 5,422,131 to Elsen et al, published on month 6 of 1995. A particularly preferred non-digestible fat is sold under the trade name OLEAN^TMThe brand being sold.

The term "dry blend" refers herein to dried raw materials that are mixed together prior to processing the so-mixed materials.

Lists of sources, ingredients, and components are listed as described below such that combinations and mixtures thereof are also contemplated to be within the scope of the present invention.

It should be understood that every maximum numerical limitation given throughout this specification includes every lower numerical limitation, as if such lower numerical limitations were expressly written herein. Every minimum numerical limitation given throughout this specification will include every higher numerical limitation, as if such higher numerical limitations were expressly written herein. Every numerical range given throughout this specification will include every narrower numerical range that falls within such broader numerical range, as if such narrower numerical ranges were all expressly written herein.

Referenced herein may be trade names for components used in the present disclosure that include multiple ingredients. The inventors herein are not intended to be limited to materials under any particular trade name. Materials equivalent to those referenced by trade name in the description herein (such as those obtained from different sources under different names or reference numbers) may be substituted and used.

In describing various embodiments of the present disclosure, various embodiments or unique features are disclosed. It will be apparent to those of ordinary skill in the art that all combinations of these embodiments and features are possible and can result in preferred executions of the present disclosure. While various embodiments and individual features of the present invention have been illustrated and described, various other changes and modifications can be made without departing from the spirit and scope of the invention. It is also evident that all combinations of the embodiments and features set forth in the foregoing disclosure are possible and can result in preferred executions of the invention.

B.Rice flour composition

One embodiment of the present invention provides a rice flour composition suitable for making fabricated snack products. When used in fabricated snack doughs, the rice flour composition results in a cohesive dough with a desired degree of elasticity, as well as a finished fabricated snack product that results in desired organoleptic properties.

Long grain, medium grain, short grain and sweet or cereal rice can all be made into rice flour. In addition, the rice flour can be made from broken or whole rice grains. Rice flour made from these different types of rice has different water absorption indices, peak viscosities, final viscosities, and total amylose content. In addition, the characteristics of the rice flour can be further modified if the rice is partially or fully precooked, parboiled, or pre-gelatinized before or after processing into rice flour.

In one embodiment, the composition comprises long grain rice flour, medium grain rice flour, short grain rice flour, or a combination thereof. In addition, the composition may include partially or fully gelatinized rice flour. For example, the rice flour may be gelatinized, partially precooked, parboiled, extruded, or combinations thereof, in order to achieve the desired starch degradation of the rice flour.

Mixing together the desired amounts of different rice flours can be used to make the desired rice flour composition. Such mixing may be accomplished by any suitable method, including but not limited to mixing the grains prior to grinding, or mixing the rice flour together after grinding.

Although rice flour is described herein in one aspect, it is to be understood that other flour compositions derived from grains can be described and similarly prepared, as known to one of ordinary skill in the art. For example, whole corn kernels can be similarly prepared as described herein, or in one embodiment by first hydrating the shelled kernels so that they swell prior to drying and milling. In another aspect, the dehulled grains may be partially milled prior to hydration. Thus, without being bound by theory, similarly processing and treating other grain sources disclosed herein (non-limiting examples of which may include corn, barley, sorghum, wheat, quinoa, amaranth, and combinations and mixtures thereof) can produce pre-gelatinized flour having similar functionality.

The rice flour compositions as described herein can be used to prepare food products. Non-limiting examples of food products can include fabricated snack products, extruded products, baked snacks, tortilla-based snacks, sauces, food coatings, dog foods, dog biscuits, baby food products, and bread. The flour composition may also be obtained from other grains such as corn, barley, sorghum, wheat, quinoa, and amaranth.

One embodiment of the present invention provides a rice flour composition comprising rice flour which may have a Water Absorption Index (WAI) of from about 3.5 to about 9, or from about 4.5 to about 8, or from about 5.5 to about 8, or from about 6.0 to about 7.5, and all ranges there between. In another embodiment, the rice flour may have a peak viscosity (expressed in rapid viscosity units RVU) of from about 130RVU to about 900RVU, or from about 250RVU to about 700RVU, or from about 350RVU to about 500RVU, or from about 400RVU to about 450RVU, and all ranges there between. In other embodiments, the rice flour may have a water absorption index and a peak viscosity as described herein.

In one embodiment, a rice flour composition as described herein can be 100% rice flour. In one embodiment, the rice flour may be pre-gelatinized rice flour, as described herein.

In another embodiment of the present invention, a dry blend is provided. In one embodiment, the fabricated snack product can be prepared using a dry blend. In one embodiment, the dry blend may comprise a rice flour composition, as described herein. The dry blend may comprise from about 2% to about 100% of the rice flour composition, or from about 15% to about 100% of the rice flour composition, or from about 20% to about 85% of the rice flour composition, and all ranges therebetween. The dry blend may comprise at least about 15% rice flour composition, or from about 15% to about 50%, or from about 20% to about 45% rice flour composition, and all ranges therebetween.

The dry blend can be used, for example, to prepare a dough that can be rolled into a sheet having a sheet strength of from about 200gf to about 600gf, and all ranges therebetween. In one embodiment, the dry blend may comprise a rice flour composition as described herein and other ingredients as described herein, and may have a WAI of between about 3 to about 9, about 3.5 to about 8, about 4 to about 7, and all ranges therebetween. In one embodiment, the dry blend may have a peak viscosity of from about 75RVU to about 400RVU, or from about 75RVU to about 350RVU, or from about 80RVU to about 220RVU, and all ranges therebetween. In another embodiment, the dry blend may have a final viscosity of from about 90RVU to about 300RVU, or from about 100RVU to about 250RVU, or from about 100RVU to about 200RVU, and all ranges therebetween. All combinations of WAI, peak viscosity, and/or final viscosity are also contemplated.

In one embodiment herein, the rice flour composition may have a total amylose content in the range of about 16% to about 25%. In embodiments including long grain rice flour, the composition may have a total amylose content in the range of about 20% to about 25%. In embodiments including medium grain rice flour, the composition may have a total amylose content in the range of about 16% to about 19%.

In one embodiment, the rice flour composition may comprise pre-gelatinized rice flour. In one embodiment, the composition may comprise a blend of pre-gelatinized rice flour and one or more rice flour that has been gelatinized to varying degrees. For example, the gelatinized rice flour can include fully cooked rice, partially cooked rice, parboiled rice, extruded rice, and combinations and mixtures thereof. In one embodiment, the fully cooked gelatinized rice flour can be from about 75% to about 100% and all ranges therebetween in degree of gelatinization, the partially cooked rice flour can be from about 25% to about 100% and all ranges therebetween in degree of gelatinization, and the parboiled rice flour can be from about 75% to about 100% and all ranges therebetween in degree of gelatinization. Mixtures and combinations of these rice flours can be used.

In one embodiment, extrusion may be used to process gelatinized rice flour. The extrusion process provides the cooking conditions required to fully cook the starch of the rice flour, thereby obtaining full gelatinization and a high level of dextrinization of the starch-i.e. starch degradation. The preparation of rice flour for use in embodiments of the present invention using extrusion can help remove the absence of the original starch taste or powder starch aftertaste as well as unconstrained and excessive swelling in the finished product.

In one embodiment, the gelatinized rice flour can be selected from the group consisting of partially precooked long-grain rice flour, fully cooked medium-grain rice flour, partially cooked rice flour, and mixtures thereof. In another embodiment, the gelatinized rice flour is made from gelatinized broken long grain rice.

In one embodiment, an emulsifier may be added to the gelatinized rice flour as a processing aid to complex the free amylose produced during cooking and/or grinding. For example, the monoglyceride may be added at a level (on a dry solids basis) of from about 0.2 to about 0.7%, preferably from about 0.3% to about 0.5%.

In one embodiment, the rice grain may be milled into a flour, dispersed or mixed with water, and tumble dried, where most gelatinization or cooking occurs. After drying, the pre-gelatinized rice flour can be milled and sieved to a specific size distribution. In another embodiment, whole rice flour may be used.

Thus, in one embodiment, the rice grain is typically cleaned and made into rice flour. Next, the rice flour may be mixed with water. In one embodiment, sufficient water may be added to the rice to achieve complete hydration so that substantial gelatinization of the rice as described herein occurs during heating. Hydration may occur when water reaches the starch surface inside the rice. In one embodiment, water may be added to about 25% to about 80%, or about 40% to about 70%, or about 55% to about 65%, or about 60% by weight of water rice to form a slurry for dewatering. In one embodiment, the water temperature may be from about 40 ℃ to about 70 ℃. The concentration can be determined indirectly using the refractive index (Brume scale). In one embodiment, the rice flour may be mixed with water by a batch process as described above, wherein the mixing may occur in either about 1 to about 60 minutes, or about 10 to about 40 minutes, or about 15 to about 30 minutes, or about 20 minutes. In one embodiment, a slurry may be formed. In one embodiment, the slurry may then be dried in a drum dryer, followed by milling to a pre-gelatinized powder. Other non-limiting examples of drying slurries may be spray drying, lift gas dryer drying, or steamer drying. The slurry may then be dried. Drying may be carried out to produce a pre-gelatinized rice flour composition comprising from 5 to 15%, or from about 6% to about 12%, or from 8% to about 10% by weight of water. In one embodiment, a drum dryer may be used. The slurry may be fed to a drum dryer, wherein the drum dryer temperature is about 180 ℃. In one embodiment, the speed and pressure of the drum dryer may be adjusted to suitable ranges according to the knowledge of one of ordinary skill in the art in order to achieve the water content as described herein.

After drying, the dried rice flour may be milled, as is known to those of ordinary skill in the art. Rice flour can be milled to a wide range of particle size distributions. In one embodiment, the particle size distribution of the rice flour may be such that about 35% of the flour continues to remain on the US #100 mesh. In another embodiment, the rice flour may have a particle size distribution wherein from about 5% to about 30% remains on a 60 mesh screen, from about 15% to about 50% remains on a 100 mesh screen, or from about 20% to about 60% remains on a 200 mesh screen. In one embodiment, the particle size distribution of the rice flour may help ensure proper hydration during mixing. In addition, the particle size distribution also has an effect on the structure; large particles in the rice flour can help slow melting and do not plug teeth easily.

C.Preparing and processing snack products

Although the use of the rice flour composition will be described primarily in terms of fabricated snack products, it will be apparent to those skilled in the art that the rice flour composition of the present invention can be used to produce any suitable food product. For example, the rice flour composition can be used to produce food products such as extruded products, bread, sauces, cookies, fried snacks, fruit and vegetable snacks, baked or dried snacks, coatings for fried foods, baby food products, dog foods, dog biscuits and any other suitable food product. The production of fabricated snack products is illustrated in detail by one embodiment of the invention.

1.Dough formulations

The dough formulation in an embodiment of the invention comprises a dry blend and added water. The dough may comprise from about 50% to about 85% dry blend and from about 15% to about 50% added water. The dough may also comprise optional ingredients.

a.Dry blends

The dough of embodiments of the present invention may comprise from about 50% to about 85% dry blend, or from about 60% to about 75% dry blend, and all ranges there between.

The dry blend may comprise a rice flour composition as described herein. In one embodiment, as described above, the dry blend comprises greater than about 15%, or from about 2% to about 100%, or from about 15% to about 50%, or even from about 20% to about 45%, and all ranges in between, of the rice flour composition, with the remainder being other ingredients, e.g., other starch materials such as starch and/or flour. Suitable sources of other starch materials include tapioca, oat, wheat, rye, barley, corn, masa, mate tea, non-masa corn, peanut, dehydrated potato products, and combinations and mixtures thereof. Non-limiting examples include dehydrated potato flakes, potato granules, potato flakes, mashed potato material, dried potato products, acetylated rice, parboiled rice, corn grits, modified starches, hydrolyzed starches, wheat starches, and combinations and mixtures thereof. These other starchy materials can be blended to make snacks of different compositions, textures and flavors. In addition, the balance of the dry mix may include one or more components, including but not limited to protein sources, fibers, minerals, vitamins, colorants, flavors, fruits, vegetables, seeds, herbs, and/or spices.

In one embodiment, a dry blend comprising a rice flour composition and other ingredients may have a WAI in a range of from about 3 to about 9, or from about 3.5 to about 8, or from about 4 to about 7, and all ranges therebetween. In one embodiment, the water uptake of the dry mix may correspond to a consistent finished product expansion, which allows for uniform packaging in a semi-constrained frying or baking system. In one embodiment, a dry blend comprising the rice flour composition and other ingredients may have a peak viscosity of from about 75RVU to about 400RVU, or from about 75RVU to about 350RVU, or from about 80RVU to about 220 RVU. In one embodiment, the dry blend may have a final viscosity of between about 90RVU to about 300RVU, or about 100RVU to about 250RVU, or about 100RVU to about 200RVU, and all ranges therebetween. All combinations of WAI, peak viscosity, and/or final viscosity are also contemplated.

b.Adding water

The dough composition in embodiments of the present invention may comprise from about 15% to about 50% added water, alternatively from about 20% to about 40%, alternatively from about 30% to about 40% added water, and all ranges therebetween. If optional ingredients such as maltodextrin or corn syrup solids, juices, concentrates are added as a solution or syrup, the moisture in the syrup or solution is included as added water. The amount of added water may also include any water used to dissolve or disperse the ingredients.

c.Optional ingredients

Any optional ingredients may be added to the dough of the present invention. Such optional ingredients may include, but are not limited to, gums, reducing sugars, emulsifiers, and mixtures thereof. Optional ingredients may be included at levels of from about 0% to about 50% or from about 0% to about 40% by weight of the dough, and all ranges therebetween. Examples of suitable gums can be found in U.S. patent 6,558,730 issued to Gizaw et al, 5/6/2003.

In one embodiment, reducing sugars may be added to the dough. Although the reducing sugar content can depend on the potato content used to prepare the dehydrated potato products, the amount of reducing sugar in the fabricated snack product can be controlled by adding an appropriate amount of reducing sugar (e.g., maltose, lactose, dextrose, or mixtures thereof) to the dough. The dry blends of the present invention may comprise from 0% to about 20%, or from 0% to about 10%, or from 0% to about 7.5%, by weight, and all ranges therebetween, of maltodextrin.

In one embodiment, one ingredient that may be added to the dough to enhance its processability is an emulsifier. The emulsifier may be added prior to sheeting the doughAdded to the dough composition. The emulsifier can be dissolved in a fatty or polyol fatty acid polyester such as Olean^TMIn (1). Suitable emulsifiers include lecithin, mono-and diglycerides, diacetyl tartaric acid esters and mono-and diglycerides, and polyglycerols. Polyglycerol emulsifiers such as the monoester of hexaglycerol may be used. Some of the available monoglyceride embodiments are available from Danisco under the trade name DimodanNewCentry, Kansas, and those available from Archer Daniels Midlands company, Decatur, Illinois under the trade name DMG 70.

When calculating the amount of optional ingredients according to the present invention, that amount of optional ingredients that may be inherent in the rice flour and dehydrated potato products is not included. The amount of material added and above the inherent level in the rice flour was used for the calculation.

2.Dough preparation

The dough of the present invention may be prepared by any suitable method for forming sheetable dough. In one embodiment, a loose dry dough can be prepared by thoroughly mixing the ingredients together using a conventional mixer. In one embodiment, a premix of the wetted ingredients may be prepared, e.g., by adding water, and a premix of the dry ingredients, e.g., a dry blend; the wet pre-mix and the dry pre-mix may then be mixed together to form a dough. In one embodiment, HobartThe agitator may be used in a batch operation. In one embodiment, a TurbulizerThe agitator may be used for continuous mixing operations. Alternatively, an extruder may be used to agitate the dough and form the sheet or formed sheet.

a.Into tablets

Once prepared, the dough can then be formed into a relatively flat sheet. Any method suitable for forming such sheets from starch-based dough may be used. For example, the sheet may be rolled between two counter-rotating cylindrical rolls to obtain a uniform, thin sheet of dough material. Any conventional sheeting, milling and metering equipment may be used. The grinding rolls may be heated to a temperature of about 90 ° f (32 ℃) to about 135 ° f (57 ℃). In one embodiment, the grinding rolls may be maintained at two different temperatures, with the front roll being hotter than the back roll. The dough may also be formed into sheets by extrusion.

The dough in embodiments of the present invention may be formed to have a thickness in the range of about 0.015 to about 0.10 inches (about 0.038 to about 0.25cm), or in the range of about 0.019 to about 0.05 inches (about 0.048 to about 0.127cm), or even most preferably in the range of about 0.02 inches to about 0.03 inches (0.051 to 0.076 cm).

The dough sheet in embodiments of the present invention may have a sheet strength of from about 180gf to about 600gf, alternatively from about 200gf to about 450gf, alternatively from about 250gf to about 350 gf. Furthermore, the dough of embodiments of the present invention may have very high strength, even when the sheet it forms is very thin. Because of this high sheet strength, the rice flour compositions of the present invention can be excellent carriers for food pieces in dough, such as fruit pieces, vegetable pieces, whole grain pieces, nut pieces, and the like.

The dough pieces can then be formed into snack pieces having a predetermined size and shape. The snack pieces can be formed using any suitable stamping or cutting apparatus. The snack pieces can be formed into a variety of shapes. For example, the snack pieces can be oval, square, circular, bowtie, star, or pinwheel shaped. The sheet may be scored to produce a corrugated sheet as described by Dawes et al in PCT application PCT/US95/07610, published as WO 96/01572 at 1/25 of 1996.

b.Steaming and boiling

After the snack pieces are formed, they can be cooked until crispy to form a fabricated snack product. The snack pieces can be fried, for example, in a fat composition comprising digestible fat, non-digestible fat, or mixtures thereof. For best results, clean frying oil may be used. To reduce the rate of oil oxidation, the free fatty acid content of the oil may be maintained at less than about 1%, or even less than about 0.3%. Any other method of cooking or frying the dough, such as high temperature extrusion, baking, microwave heating, or a combination, may also be acceptable.

In one embodiment of the invention, the frying oil may have less than about 30% saturated fat, alternatively less than about 25%, alternatively less than about 20%. Such oils can improve the lubricity of the final fabricated snack product, resulting in an enhanced flavor presentation of the final fabricated snack product. The flavor profile of these oils may also enhance the flavor profile of topical flavor products due to the lower melting point of the oils. Non-limiting examples of such oils include sunflower seed oil containing medium to high levels of oleic acid.

In another embodiment of the invention, the snack pieces can be fried in a mixture of non-digestible and digestible fat. In one embodiment, the blend may comprise from about 20% to about 90% non-digestible fat and from about 10% to about 80% digestible fat, or from about 50% to about 90% non-digestible fat and from about 10% to about 50% digestible fat, or from about 70% to about 85% non-digestible fat and from about 15% to about 30% digestible fat. Other ingredients known in the art may also be added to the edible fats and oils, including antioxidants such as TBHQ, tocopherols, ascorbic acid, chelating agents such as citric acid, and antifoaming agents such as dimethylpolysiloxane.

In one embodiment, the snack pieces can be fried at a temperature of from about 275 ° f (135 ℃) to about 420 ° f (215 ℃), or from about 300 ° f (149 ℃) to about 410 ° f (210 ℃), or from about 350 ° f (177 ℃) to about 400 ° f (204 ℃) for a sufficient time to form a product having about 6% or less moisture, or from about 0.5% to about 4%, or from about 1% to about 3% moisture. The frying time can be controlled by the temperature of the fat and the initial moisture content of the dough, which can be determined by one skilled in the art.

In one embodiment, the snack pieces can be fried in oil using a continuous frying process and can be constrained or semi-constrained during frying. The confined frying method and apparatus are described in U.S. patent No. 3,626,466 issued on 7.12.1971 to Liepa. The shaped, constrained or semi-constrained snack pieces can be passed through the frying medium until they are fried to a crisp state, wherein the final moisture content is from about 0.5% to about 4%, alternatively from about 1% to about 2.5%.

Any other frying method is also acceptable, such as a method of continuously frying or batch frying snack pieces in an unconfined manner. For example, the snack pieces can be immersed in a frying fat on a moving belt or basket. Likewise, frying may occur in a semi-constrained process. For example, the fabricated snack pieces can be held between two belts while fried.

After frying, the characteristic flavor or highly unsaturated oil can be sprayed, tumbled, or otherwise coated onto the fabricated snack product. In one embodiment, triglyceride oil and non-digestible fat may be used as carriers for dispersing the flavour and may be added topically to the fabricated snack product. They include, but are not limited to butter flavor oils, natural or artificially prepared flavor oils, vegetable oils, and oils with an added potato, garlic, or onion odor. Such topical addition can introduce a variety of flavors, and the flavors do not undergo browning reactions during frying. The method can be used to incorporate oils that typically polymerize or oxidize during the heating required for frying the snack pieces.

The finished product of the embodiments of the present invention can have a smoother and crisper texture compared to typical potato snacks due to the addition of rice flour to the formulation. The rice flour can be used to create smooth structures with controlled expansion, i.e., in some embodiments no external air bubbles or only small internal air bubbles on the surface of the snack piece. These internal bubbles can reduce the density of the chip compared to french fries. In one embodiment, the fat content in the finished flakes of the present invention ranges from about 0 grams to about 11 grams per 28 gram serving of flakes. In one embodiment, the fat content in the flakes is less than about 5g of fat per 28 gram serving of flakes. This fat content represents a reduction of about 20% to 50% of the fat content compared to flakes processed under similar conditions but comprising potato starch, which is typically 11g per 28g serving.

One embodiment of the finished product can have a density similar to potato and tortilla snacks, but with a more expanded texture and faster melting (as shown by the low water absorption index). The products of the present embodiments can have unique crispness and eating qualities that deliver desirable tortilla or potato snack attributes as well as easy crunching and lighter flavor. The products of the present embodiments may also have a smoother eating quality as compared to typical rice snacks. The density of the products of embodiments of the present invention may range from about 0.3 to about 0.8g/cc, or from about 0.35 to about 0.7g/cc, or from about 0.4 to about 0.7, or from about 0.45 to about 0.55g/cc, and all ranges therebetween. The density can be measured as disclosed herein.

Finished products of embodiments of the invention may have high burst strength values, or hardness, as well as light texture and lower fat content. The product of embodiments of the present invention can have a higher burst strength than potato snack products. Embodiments of the present invention may have a burst strength (gram force) of from about 100gf to about 900gf, or from about 100gf to about 750gf, or from about 100gf to about 600gf, or from about 100gf to about 300gf, or from about 180 to about 280gf, or from about 200 to about 250gf, and all ranges therebetween.

D.Product characterization and analysis method

1.Water Absorption Index (WAI)

Dry ingredients and flour blends：

In general, the terms "water absorption index" and "WAI" refer to a measure of the water retention capacity of a carbohydrate-based material due to the Cooking process (see, e.g., r.a. anderson et al, gelation of corn Grits By Roll-and Extrusion-Cooking, 14 (1): 4 CEREAL SCIENCE TODAY (1969)), the sheet water absorption index describes how much water will melt/dissolve the sheet, which is also an indirect measure of sheet structure and eating quality. In this patent application, some embodiments of the snack product can have a high WAI, which is associated with consistent product expansion, which can be described as a product having small uniform bubbles inside the chip. In one semi-constrained frying embodiment, the use of rice flour with a low WAI can produce random puffs, which can be described as products with surface bubbles of varying size and depth. This random expansion can produce a product that may be difficult to handle through a fryer and package into uniform packages such as cans or trays.

In addition, the high WAI blends of the present invention produce dough that is easier to mill to low thickness and does not cause mechanical damage to the grinding rolls.

Water absorption index measurement of finished product

1. The 10 gram finished sample was milled using Cuisinart (Mini-Mate) to reduce the particle size of the sample.

2. The ground sample was filtered through a US #20 sieve and 2 grams of this ground sample was weighed.

The sample preparation, hydration, measurement of the supernatant, including the calculation for dry matter, were performed according to the same procedure of the method.

Reference to the literature

The American Association of Central Chemists, elevation Edition, Method 56I-20, "Hydration Capacity of Pre-gelled Central Products" first approved 4-4-68. See 10-27-82.

General rule

The sample with the fine particle size is hydrated and centrifuged so that the gel fraction is separated from the liquid. The liquid containing the soluble starch is drained and the gel fraction is weighed and expressed as an index of the gel weight to the initial sample weight.

Range of

This test method involves measuring the water retention of pre-gelatinized starch and cereal products containing pre-gelatinized starch. It is intended to provide a measure of the amount of water that cannot be removed from a fully wetted sample alone by mechanical methods using centrifugal force.

Apparatus/reagents/devices

Step (ii) of

Sample preparation：

(Note: the centrifuge is capable of analyzing a maximum of 6 samples simultaneously-this maximum sample load represents the ability to perform 3 aliquots.)

1. The sample was shaken until it was homogeneous.

2. A horizontal line was drawn 18mm below the top edge of each centrifuge tube using a soft-tipped marker pen.

3. The required number of clean dry 50mL centrifuge tubes were marked using a soft-tipped marker pen.

4. The number of centrifuge tubes and the weight to decimal point of 0.01 were recorded. (Note: use of centrifuge tubes having approximately the same weight.)

5. 2. + -. 0.05g of the starting material was weighed into a labelled centrifuge tube.

6. The weight of the added sample was recorded.

7. Each sample was analyzed in aliquots.

8. For each sample, steps 4-7 are repeated.

Sample hydration：

1. 30mL of 30 ℃ distilled water was added to each centrifuge tube.

2. The mixture was gently stirred 30 times using a small metal spatula to uniformly hydrate the sample. (Note: vigorous stirring will cause overflow and the sample must be repeated.)

3. Before removing the stir bar, it was rinsed with distilled water at 30 ℃ to minimize the amount of sample removed. While also rinsing the side walls of the tube sufficiently.

4. For each sample, steps 2-3 are repeated.

5. Centrifuge tubes (up to 6) were placed in a distilled water bath at 30 ℃ (86 ° f ± 2 °) for 30 minutes. The stirring step was repeated at 10, 20 and 30 minutes as follows:

frequency of agitation

Time of day	Number of times of stirring
		Starting analysis	30
After 10 minutes	20
		After 20 minutes	15
30 minutesClock back	10

6. After heating the sample for 30 minutes, the centrifuge tube was removed from the water bath. Each tube was dried with paper towels and inserted into a test tube rack.

7. Water is added to the full level indicator line.

Centrifugation：

1. The angular velocity (RPM) required to generate the gravitational force F1257 g is calculated using the following formula:

n＝(1.125×10⁹÷r)^1/2

n＝rpm

r-radial distance (mm) from the center of rotation to the end of the sample tube

Example (b):

n＝(1.125×10⁹÷115)^1/2

note: the calculated RPM should be used as a starting point to calibrate the instrument. Using the raw materials of significant character and data from the calibration instrument, the RPM may need to be further adjusted to provide the same results as the previously calibrated centrifuge.

2. The RPM setting is adjusted to the calculated angular velocity.

3. The tube was transferred to a centrifuge. (Note: even samples must be analyzed to balance sample load.)

4. The tube was centrifuged at the calculated angular velocity for 15 minutes.

5. After 15 minutes, the centrifuge was allowed to gradually slow down to a complete stop. (Note: braking the centrifuge would lead to erroneous results.)

Measuring the supernatant：

1. The centrifuge tubes were immediately removed from the centrifuge and the supernatant quickly decanted from each tube.

It should be noted that the analysis must be repeated if the gel pellets are inadvertently agitated or removed.

2. The tube and contents were accurately weighed and the weight recorded to an accuracy of ± 0.01.

Computing

The measurement of each mass was accurate to. + -. 0.01 g. The value of each water uptake index, the average of the triplicate samples and the standard deviation were recorded.

2.Rheological Properties measurement Using Rapid Viscoanalyser (RVA)

Reference to the literature

Applications Manual for the Rapid visual Analyser, version 1, Newport scientific, 1998.

American Association of Central Chemists (AACC), 1995. The gelatinization characteristics of rice were measured with a rapid viscoanalyzer. AACC Method 61-02, First approach 10-26-94, addressed Methods of Analysis, 9th Edition, Amer. Assoc. cereal. chem., st. paul MN.

General rule

A Rapid Viscosity Analyzer (RVA) measures the viscosity characteristics of a sample that has undergone thermal cycling. As the temperature of a granular starch sample, such as masa, increases, the granules absorb water and swell to many times their original size. Swelling of the starch was accompanied by an increase in the viscosity of the sample. The viscosity behavior as a function of temperature is characteristic of the material and is generally related to the degree of cooking of the starch.

Samples of known moisture content were mixed in water and the viscosity profile was measured as a function of the temperature ramp program. The RVA output is a viscosity-time curve. RVA results for peak viscosity, final viscosity, and gelatinization temperature were recorded for each sample. The analysis must be repeated for the samples and the results averaged.

Device

RVA conditions

The RVA temperature profile is as follows:

feature(s)

Time of day	Type (B)	Value of
			00:00:00	Temperature of	50℃
00:00:00	Speed of rotation	960RPM
			00:00:10	Speed of rotation	160RPM
00:01:00	Temperature of	50℃
			00:04:42	Temperature of	95℃
00:07:12	Temperature of	95℃
			00:11:00	Temperature of	50℃
00:13:00	Final temperature	50℃

Sample weight determination

The sample and water weights should be corrected for sample moisture content to give a constant dry weight. The sample moisture content must be determined by either oven moisture standard method or Mettler moisture method (10g, 120 ℃, 10 minutes).

The following equation is used to determine the corrected sample mass (S) and the corrected water mass (W) for each sample.

W＝28-S

Wherein S is corrected starch weight (g)

Dry starch concentration (%)

Actual moisture content of starch (%)

W ═ corrected water weight (g)

The amounts of the sample (S) and water (W) to be weighed for analysis are determined using these formulas.

Sample preparation

1. The amounts of water (W) and sample (S) required for the analysis were measured using the above "sample weight measurement" section.

2. The required amount of water was weighed into a clean tank to the nearest 0.01 g.

3. The samples were stirred to ensure homogeneity. Weigh the required amount of sample to the nearest 0.01g on the weighing paper. (Note: Critical is to weigh the exact amount of sample to minimize process errors.)

4. The sample was carefully poured into the jar and no sample remained on the weighing paper. Once the sample enters the water, the analysis must be performed within 40 seconds.

5. A clean and dry cork stopper was capped on the jar and shaken vigorously by hand for 10 seconds.

6. The stopper was carefully slid off the can and all the sample and water were transferred from the cork to the can and the sample was then quickly scraped off along the can wall with a paddle. (Note: Critical is to transfer all samples to the canister to minimize process errors.)

7. Place the paddle in the tank, fix the paddle on the RVA, place the tank base centered over the heating chamber, lower the pole to begin the test.

8. After analysis, the pole will spring open. Press "Yes" to add the test to the current analysis section. The paddle and tank were removed and discarded. Note: RVA tanks and paddles can only be used up to three times if thoroughly washed and dried during use.

9. To start the next sample, the process is repeated starting with step 4 under RVA preparation.

Data analysis

The maximum viscosity obtained during the heating and incubation cycles of the "standard characteristic diagram" (standard method) is read from the graph of the viscosity of the paste as a function of time. The maximum viscosity is the peak viscosity of the sample.

The viscosity obtained at the end of the test after cooling was read from a graph of the viscosity of the paste as a function of time. The viscosity is the final viscosity.

3.% amylose

The milled amylose content was determined according to AACC Method 61-03, pages 1 to 4.

4.Sheet Density test procedure

The density of the snack can be related to the structure and eating qualities of the snack. The lower the density of the product, the smoother the texture and eating qualities of the product. Low density products, such as extruded snacks, can have a slowly melting eating quality and a degree of tooth plugging. Products such as potato and tortilla snacks have high densities, feature a brittle texture and a fast-melting edible quality. The density can be determined as follows.

Density measurement

Device

1. A graduated cylinder with an open end large enough to hold an unbroken snack piece.

2. Balance with a movable handle

3. Glycerol (P & G Chemicals, Cincinnati, OH).

Step (ii) of

1. Weighing tare of graduated cylinder

2. Add glycerol to graduated cylinder to top graduation line. Ensure that the filled graduated cylinder is free of air bubbles.

3. The glycerin-filled graduated cylinder was weighed and the mass of the glycerin-filled graduated cylinder was recorded to the nearest hundredth of a gram. The mass of glycerol in the graduated cylinder is m_Glycerol

4. The glycerol is emptied from the graduated cylinder and the emptied graduated cylinder is cleaned.

5. Weigh the clean graduated cylinder of step 4 above.

6. Approximately 20 grams of uncrushed test product was placed into a graduated cylinder.

7. The graduated cylinder containing the test product was weighed and the mass of the graduated cylinder containing the test product was recorded to the nearest hundredth of a gram. The quality of the product tested in the graduated measuring cylinder is m_{Test product}

8. The graduated cylinder containing the test product was filled with glycerol to the uppermost graduation mark. Ensure that the filled graduated cylinder is free of air bubbles.

9. Within 5 minutes of carrying out step 8 above, the graduated containing test product and glycerol are weighedThe cylinder was measured and the mass of the graduated cylinder containing the test product and glycerin was recorded to the nearest hundredth of a gram. The quality of the product and glycerol measured in a graduated cylinder is m_{Test product + Glycerol}

10. Emptying and cleaning the graduated cylinder of step 9.

11. The above steps 1 to 10 were repeated using fresh glycerol and test product, and two additional tests were performed to obtain a total of three measurements per sample.

12. Three sample measurements were averaged to obtain:

● average m_{1 Glycerol}

● average m_{Test product}

● average m_{Test product + Glycerol}

Computing

ρ_Glycerol1.2613gm/mL (Density of Glycerol, literature value)

Average V_{1 Glycerol}(average m)_{1 Glycerol})/(ρ_Glycerol) Volume of cylinder

Average m_{2 Glycerol}Mean m_{Test product + Glycerol}Average m_{Test product}

Average V2_Glycerol(average m)_{2 Glycerol})/(ρ_Glycerol)

Average V_{Test product}Mean V_{1 Glycerol}Average V_{2 Glycerol}

SV_{Test product}Is (average V)_{Test product}) /(average m)_{Test product})

ρ_{Test product}＝1/SV_{Test product}

5.% fat analysis

The percent total fat in the flakes can be measured by standard procedures known to those skilled in the art of food products. Total fat can be measured by acid hydrolysis. In particular, Methods for measuring total fat by acid hydrolysis can be found in AOAC International (2000)17th edition AOAC International, Gaithersburg, MD, USA, Official Methods 922.06, 954.02.

6.Flake fracture strength/hardness

The burst strength or stiffness is a measure of the force required to rupture the lamella. The breaking strength relates to snack strength and eating quality. The higher the breaking strength, the higher the friability and crispness of the flakes.

The breaking strength can be measured by the following method.

A three-bar tripod base is attached to the base of a Texture Analyzer (TA). The cylindrical probe is attached to the arm of the TA. The test sheets were placed equidistantly on a tripod base. The tripod base allows the sheet to be adequately supported while the analysis is to eliminate any rocking or dislocation. The force arm is lowered to make the cylindrical probe contact with the slice; a force is applied to the sheet until the rupture is recorded. The moment arm then returns to its original position.

An analytical instrument: TA-XT2i texture analyzer

Model: Plus-Upgrade

Texture Technologies Corp.

18 Fairview Road

Scarsdale，NY 10583-2136

The dimensions of the tripod base and probe may be found hereinafter.

Step (ii) of：

This method is used to set the specific variables used in determining the rupture strength of the sheet or more specifically the hardness of the sheet. First and foremost is that the analyst is trained in the general usage of the texture analyzer, its associated software, and the skilled setup of the project/procedure. Training is available from Texture Technologies Corp.

Establishing：

● use button bolts to attach the tripod base to the TA base.

● A1/2 inch cylindrical probe was attached to the arm.

● calibration t.a.: selecting "T.A." from the uppermost toolbar "

-moving the cursor to "calibration" (calibration) "

O click calibration Force (calibration Force) "

■ selection of "User"

■ click Next item (Next)

■ input 2000g calibration weight

■ Place 2000g calibration weight on the calibration platform on top of the moment arm

● gloves for use when gripping weights

● allowing the instrument to have a 5-10 second balance weight

● click Next item (Next)

● click to complete (Finished)

● click OK

● inputs TA sequence information: click item option (Project Tab)

Click TA settings (TA Setting)

-entering the following TA sequence information:

● inputting sample identification

O-click Test Configuration "

Input file Id (sample information, laboratory manual, date, etc.)

Input file number (if 1 is entered first, if the subsequent file number is entered from an earlier run continuation test.)

Click on the "Auto Save" box

Clicking on the arrow box on the right side of the menu to select the location and folder in which the file is saved

-entering name information of the test

-if the Batch (Batch) is identical to the File ID, select "use File ID (use File ID)". If the Batch (Batch) is different from the document ID, "use document ID (use File ID)", and inputs Batch information.

Click "application (appliance)"

Click "OK"

Running sample：

● use the upward arrow on the front panel of the TA to move the arm upward a sufficient height to place the sheet on the tripod.

● the sheet was centered on the tripod mandrel.

● repositioning the force arms to a position of about-3-5 mm on the surface of the sheet

The probe height above the sample does not need to be fully calibrated, as the test is designed such that the instrument does not start recording data until the probe touches the sample and reaches the trigger force. The probe will return to the initial starting position above the sample at the end of each test.

● selection of "T.A." from the uppermost toolbar "

click-to-Run Test (Run Test)

-confirmation information and file number

click-to-Run Test (Run Test)

The command "Crtl + Q" can be used as a signal to include other samples in this test batch.

● A total of 10 sheet samples were tested.

Analyzing data：

● the peak maximum force to break of each sample was determined. Note: the software may be used to write macros to facilitate the retrieval of data.

●, a Q-test analysis is applied to the data set to determine if any data outliers are within the 90% confidence interval, and if so, one observation point can be removed from the analysis.

Theory and Q-test on outliers：

In a set of parallel measurements of physical or chemical quantities, one or more of the resulting values are significantly different from most of the remaining quantities. In such cases, there may be a strong incentive to discard those outliers and not include them in any subsequent calculations (e.g., calculation of mean and/or standard deviation). The exclusion is only allowed when the suspect value may "reasonably" exhibit the characteristics of the outlier. In general, outliers are defined as observation points generated by a different model or different distribution than the "subject" of the data. Although this definition means that an outlier will be present at any position within the observation range, it is normal that only the limit values are suspected and examined as possible outliers. The rejection of suspect detection points must be based exclusively on objective criteria rather than subjective or intuitive perspectives. Such rejection can be achieved by using statistical tests for "outlier detection".

The dixon Q test is a simpler such test and is typically the only one described in the analytical chemistry textbook data processing section. This test allows checking whether one (and only one) spot deviating from a small set of parallel assay spots (typically 3-10) can be "reasonably" rejected.

The Q-test is based on the statistical distribution of "sub-range ratios" of sequential data samples extracted from the same normal population. Therefore, whenever this test is applied, a normal (gaussian) distribution of data is always present. In the case where outliers are detected and discarded, the Q-test cannot be applied again to the set of remaining detection points.

How to apply Q-test

An example of how the Q-test is applied is shown below:

(1) the N values that make up the set of detection points under examination are arranged in ascending order:

x1＜x2＜…＜xN

(2) calculating the statistical test Q value (Q)_{Experiment of}). This value is defined as the ratio of the difference of the suspect value and its most recent value divided by the range of values (Q: disclaimer). Therefore, to examine x₁Or x_N(as possible outliers), we utilize the following Q_{Experiment of}The value:

(3) the obtained Q_{Experiment of}The values are related to the critical Q values (Q) present in the table_{Critical point of}) And (6) comparing. The threshold value should correspond to a Confidence Level (CL) in deciding to perform the test (typically: CL ═ 95%).

(4) If Q is_{Experiment of}If Q_{Critical point of}The suspect value would be characteristic of the outlier and could be discarded otherwise the suspect value must beMust be retained and used for all subsequent calculations.

The null hypothesis associated with the Q-test is as follows: "any difference must only be attributed to occasional errors in the absence of significant differences between the suspect value and values other than the suspect value".

A table containing critical Q values for CL 90%, 95% and 99% and N ═ 3-10 is given below [ from: D.B.Rorabacher, anal.chem.63(1991)139]

Critical Q value table

Typical examples：

The following repeated observations were obtained during the measurement and arranged in ascending order:

4.85，6.18，6.28，6.49，6.69。

these values can be represented by the following dot-plot:

can we discard the observation of 4.85 as an outlier at the 95% confidence level?

And (3) answer: corresponding Q_{Experiment of}The values are: q_{Experiment of}＝(6.18-4.85)/(6.69-4.85)＝0.722。Q_{Experiment of}Greater than Q_{Critical point of}Value (═ 0.710, N ═ 5 at CL: 95%). Therefore, we can discard 4.85 and determine that the probability (p) of erroneously discarding the zero hypothesis (class 1 error) is less than 0.05.

Note: at a confidence level of 99%, suspect observations cannot be discarded, so the probability of false discard is greater than 0.01.

Data results：

● after applying the Q test, the remaining observations were averaged and recorded as the sample sheet break force gf (gram force).

Tripod base and cylindrical probe schematic

Tripod base

0.500in probe

7.Sheet Strength test

The tensile test is a mechanical stress-strain test that measures the tensile strength of a dough sheet. The end of one dough strip was mounted on the test apparatus. The dough strands are elongated at a constant rate until the strands break. The force at which the strip breaks is the tensile strength of the dough. The output of the tensile test is recorded as force/load versus distance/time. The sheet strength can be measured by the following method.

Device

Stable Micro Systems Texture Analyzer TA-XT2 or TA-XT2i with a load cell capacity of 25kg with Texture Expert measured software and a 5kg calibration weight.

Instron Elastomeric grids (catalog number 2713-001) have the following replacement parts:

a.) innerspring (Instron part number 66-1-50) replaced with a spring made of 0.5842mm diameter wire. The replacement spring must be 3.81cm long, with an inner diameter of 0.635cm and a K-factor of 0.228N/mm. The replacement Spring is available from Jones Spring Company of Wilder, Kentucky u.s.a.; and

b.) Instron part number T2-322 was replaced with a modified smooth-faced roller, as shown in FIGS. 8 and 9. The modified smooth roll was Instron stock part number T2-322, which had been lathed to have a flat surface 4.412cm long and 0.9525cm wide on the outer surface of the smooth roll. The plane was covered with Armstrong self-adhesive tape # Tap 18230 and placed parallel to the sample side of Grip's Clamp Frame Lower (Instron part number A2-1030). Instron ElastomericGrips were mounted on the top and bottom of the texture Analyzer.

Sample preparation

1. Dough pieces having a uniform thickness were collected, ranging from 0.38mm to 2.50mm in thickness and at least 20cm in length.

2. Samples were cut from the dough pieces to form strips of dough that were 2.5cm wide and 15cm long. The 15cm length of the strip should coincide with the longitudinal direction of the dough. All strips were cut off further.

3. The loss of moisture from the sample is prevented by placing the sample in an airtight container. The sample must be analyzed within 10 minutes after collection to ensure that a fresh sample is analyzed.

Texture analyser set-up

Data analysis

The sheet tensile strength of the specimen is the maximum force before the specimen breaks. The sheet tensile strength of the dough is the average of five sample sheet strengths.

E.Examples

Specific embodiments of the present invention are illustrated by the following non-limiting examples.

Examples 1 and 2

The following examples illustrate the physical characteristics of the rice flour compositions of the present invention.

TABLE 1

Rice flour composition and physical properties thereof

^*Height (mm) of vertical stack of 40 sheets

The dough compositions were prepared from the dry blends shown in table 1. The dough compositions of examples 1 and 2 included 65% dry blend and 35% added water. All ingredients are in TurbulizerBlended in a blender to form a loose dry dough. Example 1 illustrates a rice flour composition made using previously known rice flour, while example 2 uses a rice flour composition made according to an embodiment of the present invention.

The dough is sheeted by continuously feeding through a pair of sheeting rollers to form a resilient continuous sheet free of pinholes. The sheet thickness was controlled to about 0.05cm (0.02 inch). The back roll was heated to about 90 ° f (32 ℃) and the front roll was heated to about 135 ° f (57 ℃).

The dough pieces are then cut into oval shaped pieces and fried in a semi-constrained frying mold at about 400 ° f (204 ℃) for about 8 seconds, or until the desired degree of doneness is achieved. The chips contain about 20-25% fat. As shown in table 1, example 1 used a pre-gelatinized rice flour composition having a water absorption index of 4.1 and a peak viscosity of 37RVU, while example 2 used a pre-gelatinized rice flour composition having a water absorption index of 6.9 and a peak viscosity of 189 RVU.

These products have a crispy texture, melt quickly in the mouth and have a neutral flavor.

Examples 3, 4 and 5

The dough compositions were prepared from the dry blends of examples 3, 4 and 5 listed in table 2 below. The dough composition comprises 65% dry blend and 35% added water. All ingredients are mixed in a continuous Exact or similarly designed mixer to form a loose dry dough. Example 3 shows a rice flour composition made using previously known rice flour, while examples 4 and 5 use rice flour compositions made according to embodiments of the present invention.

The dough is sheeted by continuously feeding through a pair of sheeting rollers to form a continuous sheet of elastic material free of pinholes. The sheet thickness was controlled to about 0.025 inches (0.064 cm). The back roll was heated to about 64 ° f (18 ℃) and the front roll was heated to about 52 ° f (11 ℃).

The dough pieces are then cut into oval shaped pieces and fried in a constrained frying die at about 338 ° f (170 ℃) for about 20 seconds, or until the desired degree of doneness is achieved. The frying oil is RBD palm oil. The chips contain about 25% to 30% fat.

These products have a crisp texture, melt quickly in the mouth and have a clean flavor.

TABLE 2

Dry blends comprising rice flour compositions

The dimensions and values disclosed herein are not to be understood as being strictly limited to the exact numerical values recited. Rather, unless otherwise specified, each such dimension is intended to mean both the recited value and a functionally equivalent range surrounding that value. For example, the disclosed dimension "40 mm" is intended to mean "about 40 mm".

Each document cited herein, including any cross-referenced or related patent or patent application, is hereby incorporated by reference in its entirety unless expressly excluded or otherwise limited. The citation of any document is not an admission that it is prior art with respect to any invention disclosed or claimed herein or that it alone, or in any combination with any other reference or references, teaches, suggests or discloses any such invention. Further, to the extent that any meaning or definition of a term in this document conflicts with any meaning or definition of the same term in a document incorporated by reference, the meaning or definition assigned to that term in this document shall govern.

While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.

Claims (8)

1. A dry blend for preparing a fabricated snack product, wherein the dry blend comprises from 15% to 100% pre-gelatinized rice flour having:

a) a water absorption index of from 3.5 to 9, and

b) a peak viscosity of 130RVU to 900 RVU.

2. The dry blend of claim 1, wherein the rice flour is selected from the group consisting of: medium grain rice flour, long grain rice flour, and mixtures thereof.

3. The dry blend of claim 1 or 2, wherein the dry blend further comprises from 0% to 85% of other starch materials.

4. The dry blend of claim 3, wherein the other starch material comprises potato flakes.

5. The dry blend of claim 4, wherein the other starch materials further comprise a material selected from the group consisting of: modified starches, acetylated rice, corn, tapioca, and combinations and mixtures thereof.

6. A dry blend according to claim 1 or 2 wherein the dry blend has a peak viscosity of between 75RVU and 400RVU and a wai of between 3 and 9.

7. The dry blend of claim 1 or 2, further comprising 0% to 20% by weight of maltodextrin.

8. A dough, comprising:

a) from 50% to 85% of a dry blend according to any of the preceding claims;

b) 15% to 50% of added water.