US20080085352A1 - Method for preparing expanded snack particles - Google Patents
Method for preparing expanded snack particles Download PDFInfo
- Publication number
- US20080085352A1 US20080085352A1 US11/851,597 US85159707A US2008085352A1 US 20080085352 A1 US20080085352 A1 US 20080085352A1 US 85159707 A US85159707 A US 85159707A US 2008085352 A1 US2008085352 A1 US 2008085352A1
- Authority
- US
- United States
- Prior art keywords
- semi
- finished
- particles
- contacted
- snack particles
- 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.)
- Abandoned
Links
Classifications
-
- 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
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1214—Deep fat fryers, e.g. for frying fish or chips the food being transported through an oil-bath
Definitions
- the present invention relates to a method for preparing expanded snack particles, and expanded snack particles obtainable by said method.
- snack particles are prepared from pre-formed semi-finished starch-containing snack particles, so-called pellets. These pellets have a long shelf-life and are normally prepared by passing a mixture of ingredients including starch and water through a cooking extruder where the mixture is cooked and formed into a dense semi-finished product. The particles so obtained will be allowed to dry to ensure a long shelf-life and an even moisture distribution. Finished snack particles are usually prepared by the industry by deep-frying the semi-finished snack product in oil whereby expanded snack particles are obtained. A disadvantage of the snack particles so prepared is that they have a high fat content because the semi-finished snack particles absorb a substantial amount of oil during the finish-frying process, which is from health perspective most undesirable. Alternatively the industry uses hot air to expand snacks and obtain low fat content products. However, the expansion of snacks in hot air does not lead to uniformly expanded products for most snack formulations. The texture is hard and edges are coloured too dark. In addition a process with hot air uses very much energy.
- the object of the present invention is to provide a method for preparing expanded snack particles which constitute both from health and expansion perspective an improvement over the known processes.
- the present invention relates to a method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam.
- the expanded snack particles prepared in accordance with the present invention have a very low fat content whilst in addition they display an excellent expansion capacity in the sense that raw edges can in essence be avoided.
- the semi-finished starch-containing snack particles will be contacted with the superheated steam until the semi-finished particles have been expanded.
- the water content of the pre-formed semi-finished starch-containing snack particles may vary considerably.
- the water content of the semi-finished snack starch-containing snack particles is in the range of from 1 to 25 wt %, based on total weight of the semi-finished snack particles.
- the semi-finished snack particles have a water content of 2 to 20 wt %, more preferably 3 to 15 wt %, and most preferably 5 to 13 wt %, based on total weight of the semi-finished snack particles.
- the pre-formed semi-finished starch-containing snack particles will usually be made from a material which comprises starch and water.
- the starch can be selected from the group consisting of potato, maize, tapioca, rice, corn starch or any mixture thereof.
- the material may in addition comprise ingredients such as salt, herbs, flavourings, colour additives, spices, sugar, and so forth.
- the pre-formed semi-finished snack particles to be used in accordance with the present invention suitably comprises 20-90 of a starch, preferably in the range of from 25 to 70 wt %, based on total semi-finished snack product.
- the pre-formed semi-finished snack particles to be used in accordance with the present invention can be chosen from a variety of snack products. Suitable potato sticks, potato twists or tubes, corn curls. Potato sticks and potato twists or tubes will usually comprise potato powder, potato flour or potato grits in an amount in the range of from 25-70 wt %, based on total weight of the semi-finished snack particles, and a food grade potato starch that is suitable for expanded snack particles in an amount in the range of from 20-70 wt %, based on total weight of semi-finished snack particles. Minor ingredients can be salt in an amount in the range of from 0-2 wt %, based on total weight of the semi-finished snack particles, and other technical additives such as, for example, modified starch.
- Pellets of such mixtures can suitably be formed in an extruder or press, and subsequently dried to an appropriate moisture content which usually ranges from 8-12 w %.
- the final snack particles i.e. the expanded snack particles will be prepared in a superheated steam process. Seasonings and oil can be added to the semi-finished snack particles at the consumer's desire.
- the base formulation of corn-based semi-finished snack particles in accordance with the present invention suitably comprises corn flour, corn grits or corn powder in an amount in the range of from 25-100 wt %, based on total weight of semi-finished snack particles.
- the corn material can suitably be mixed with a potato, corn or wheat starch.
- Such semi-finished snack particles may suitably comprise 25-100 wt % of a corn material and 0-75 wt % of a starch material 0-75%, both based on total weight of semi-finished snack particles.
- wheat flour may suitably be added in an amount in the range of from 0-20 wt %, based on total semi-finished snack particles.
- Wheat starch, wheat flour, rice flour and rice starch can also suitably be used in snack formulations. Mixtures that comprise such materials can be pelletized or pressed. Such mixtures can suitably be combined with shrimp or soy ingredients to prepare typical Asian type snack products.
- the pre-formed semi-finished snack particles to be used in accordance with the present invention may have any desired shape. Suitable shapes include lattices, wheels, sheets or any fantasy figures.
- the present invention can also suitably be applied to either fresh cut or semi-finished potato particles, with a moisture content less than 85%.
- the present invention also relates to snack particles obtainable by the method according to the present invention.
- a snack product has the advantage that is expands in a homogeneous manner when it is contacted with the superheated steam.
- the shell life of the snack product is advantageously extended.
- the final oil content of the snack particles can attractively controlled by the industry who can add desired amounts of oil and seasoning.
- the pre-formed semi-finished snack particles to be used in accordance with the present invention can suitably be stored in a container such as a package or bag made of a moisture-protective foil.
- a container such as a package or bag made of a moisture-protective foil.
- the container is also air-tight.
- the container is suitably fully or partly transparent.
- the expanded snack particles obtained with the method according to the present invention display excellent properties in terms of texture, colour, and taste.
- Another advantage of the present method is its positive effect on the environment since odour nuisance related to finish frying with oils will be considerably reduced, and waste oils will no longer be generated.
- Yet another advantage of the present invention is that the expanded snack particles obtained with the present method have a low fat content which has a positive influence on the health of consumers, resulting in, for instance, less obesity and cardiovascular related diseases. Further, it also avoids the use of deteriorated oils, which has an impact on the quality of the finished snack particles to be consumed.
- shrimp crackers it is also observed that the finish-fried shrimp crackers prepared in accordance with the present invention display a more intense fish flavour when compared with those obtained by known methods.
- shrimp crackers can be finish-fried that have a lower shrimp content, which allows a significant reduction in the costs of raw material.
- the cholesterol content of the finish-fried product is considerably reduced which obviously has a positive impact on the health of consumers.
- the pre-formed semi-finished starch-containing snack particles are contacted with a gaseous medium comprising at least 50 volume % of superheated steam. More preferably, the gas comprises more than 90 volume % of superheated steam, based on total gas.
- the method according to the present invention is carried out in such a way that more than 90% of the surface of the pre-formed semi-finished starch-containing snack particles is contacted with the superheated steam. More preferably, more than 95% of the surface of the pre-formed semi-finished snack particles is contacted with the superheated steam, and most preferably the complete or essentially complete surface of the pre-formed semi-finished particles is contacted with the superheated steam.
- the contact between the surface of the pre-formed semi-finished snack particles and the superheated steam can be established in different ways. This can, for example, be established by way of fluidisation.
- the pre-formed semi-finished particles to be finish-fried in accordance with the present invention have a moisture content of less than 80%, preferably of less than 75%, and more preferably of less than 70%.
- the pre-formed semi-finished snack particles that can suitably finish-fried in accordance with the present invention include shrimp crackers, rice crackers, cassava crackers, soya crackers, extruded snacks, corn snacks, and cereals snacks.
- the flow rate of the superheated steam is within a broad range.
- the flow rate of the superheated steam is in the range of from 1 to 40 m/s, more preferably in the range of from 10 to 20 m/s.
- the method of the present invention is preferably carried out at a temperature in the range of from 150 to 300° C., and more preferably in the range of from 175 to 220° C.
- the method according to the present invention is carried for a period of time in the range of from 10 seconds to 20 minutes.
- the present method is carried out for a period of time in the range of from 20 seconds to 2 minutes, more preferably for a period of time in the range of from 30 to 60 seconds.
- the part of the surface of the pre-formed semi-finished snack particles that is contacted with the superheated steam is contacted with the steam for more than 75% of the period of time, preferably more than 90% of the period of time, more preferably more than 95% of the period of time, and most preferably for the complete or essentially complete period of time.
- the method in accordance with the present invention is carried out at a pressure in the range of from 0.1 to 10 bara, preferably at a pressure in the range of from 0.9 to 1.1 bara.
- the pre-formed semi-finished snack particles to be finish-fried with the present method suitably have a fat content in the range of from 0% to 10%, preferably in the range of from 0% to 1%.
- the expanded snack particles to be obtained in accordance with the present invention suitably have a fat content in the range of from 0% to 10%, preferably in the range of from 0% to 1%.
- the present invention also relates to expanded snack particles obtainable with the method according to the present invention.
- Such snack particles display unique properties in terms of taste, crispiness, mouth feel and low fat content.
- Suitable examples of these snack particles include shrimp crackers, rice crackers, cassava crackers, soya crackers, extruded snacks, corn snacks, and cereals snacks.
- Non-fried shrimp crackers (Krupuk Udang Sidoardjo, imported by B.V. Lucullus, Sensedorp) were fried in superheated steam.
- the crackers were placed in a perforated gasket, in such a manner that there was no surface contact between the nuggets.
- the gasket was then placed in a steam vessel and essentially the complete surface of the crackers was contacted with superheated steam for a certain period of time.
- the best results were obtained with the following steam conditions: steam temperature of 190° C., steam pressure of 1 bar(a), steam flow of 5 m/s and frying time of 30 seconds.
- the shrimp crackers so obtained were very crispy and both the fish taste and smell were clearly improved over the oil-fried crackers (30 seconds, 190° C.). In addition, the mouth feel was less fatty when compared with the oil-fried crackers.
- the colour of the steam-fried crackers was much more homogeneous than the colour of the oil-fried crackers, due to the fact that the oil-fried crackers were not constantly submerged in oil due to the low specific gravity of the crackers.
- Extruded snack pellets (dry content: 44% potato flour, 50% potato starch, 2% salt, 4% additives) were fried in superheated steam.
- the pellets were placed in a perforated basket, in such a manner that there was no surface contact between the pellets.
- the gasket was then placed in a steam vessel and essentially the complete surface of the pellets was contacted with superheated steam for a certain period of time.
- the best results were obtained with the following steam conditions: steam temperature of 190-200° C., steam pressure of 1 bar(a), steam flow of 5 m/s and frying time of 30 seconds.
- the pellets were very crispy, only slightly less crispy than the oil-fried pellets. Both taste and smell were clearly less fatty than those of the oil fried pellets (30 seconds, 190° C.).
- the surface of the steam-fried pellets was clearly smoother than the surface of the oil-fried pellets, which contained blisters.
- Extruded snack pellets (dry content: 44% potato flour, 50% potato starch, 2% salt, 4% additives) were fried in superheated.
- the pellets were placed in a perforated basket, in such a manner that there was no surface contact between the pellets.
- the basket was then placed in a steam vessel and essentially the complete surface of the pellets was contacted with superheated steam for a certain period of time.
- the best results were obtained with the following steam conditions: steam temperature of 200° C., steam pressure of 1 bar(a), steam flow of 9 m/s and frying time of 60 seconds.
- the steam expanded pellets had a much higher expansion ratio than the oil expanded pellets.
Abstract
The invention provides a method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam. The invention further provides expanded snack particles obtainable with said method.
Description
- This application is a continuation of PCT application no. PCT/NL2006/000128, designating the United States and filed Mar. 10, 2006; which claims the benefit of the filing date of European application no. EP 05075585.9, filed Mar. 10, 2005; each of which is hereby incorporated herein by reference in its entirety for all purposes.
- The present invention relates to a method for preparing expanded snack particles, and expanded snack particles obtainable by said method.
- Many snack particles are prepared from pre-formed semi-finished starch-containing snack particles, so-called pellets. These pellets have a long shelf-life and are normally prepared by passing a mixture of ingredients including starch and water through a cooking extruder where the mixture is cooked and formed into a dense semi-finished product. The particles so obtained will be allowed to dry to ensure a long shelf-life and an even moisture distribution. Finished snack particles are usually prepared by the industry by deep-frying the semi-finished snack product in oil whereby expanded snack particles are obtained. A disadvantage of the snack particles so prepared is that they have a high fat content because the semi-finished snack particles absorb a substantial amount of oil during the finish-frying process, which is from health perspective most undesirable. Alternatively the industry uses hot air to expand snacks and obtain low fat content products. However, the expansion of snacks in hot air does not lead to uniformly expanded products for most snack formulations. The texture is hard and edges are coloured too dark. In addition a process with hot air uses very much energy.
- The object of the present invention is to provide a method for preparing expanded snack particles which constitute both from health and expansion perspective an improvement over the known processes.
- Accordingly, the present invention relates to a method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam.
- The expanded snack particles prepared in accordance with the present invention have a very low fat content whilst in addition they display an excellent expansion capacity in the sense that raw edges can in essence be avoided.
- The semi-finished starch-containing snack particles will be contacted with the superheated steam until the semi-finished particles have been expanded.
- The water content of the pre-formed semi-finished starch-containing snack particles may vary considerably. Suitably, the water content of the semi-finished snack starch-containing snack particles is in the range of from 1 to 25 wt %, based on total weight of the semi-finished snack particles. Preferably, the semi-finished snack particles have a water content of 2 to 20 wt %, more preferably 3 to 15 wt %, and most preferably 5 to 13 wt %, based on total weight of the semi-finished snack particles.
- The pre-formed semi-finished starch-containing snack particles will usually be made from a material which comprises starch and water. Suitably, the starch can be selected from the group consisting of potato, maize, tapioca, rice, corn starch or any mixture thereof. The material may in addition comprise ingredients such as salt, herbs, flavourings, colour additives, spices, sugar, and so forth.
- The pre-formed semi-finished snack particles to be used in accordance with the present invention suitably comprises 20-90 of a starch, preferably in the range of from 25 to 70 wt %, based on total semi-finished snack product.
- The pre-formed semi-finished snack particles to be used in accordance with the present invention can be chosen from a variety of snack products. Suitable potato sticks, potato twists or tubes, corn curls. Potato sticks and potato twists or tubes will usually comprise potato powder, potato flour or potato grits in an amount in the range of from 25-70 wt %, based on total weight of the semi-finished snack particles, and a food grade potato starch that is suitable for expanded snack particles in an amount in the range of from 20-70 wt %, based on total weight of semi-finished snack particles. Minor ingredients can be salt in an amount in the range of from 0-2 wt %, based on total weight of the semi-finished snack particles, and other technical additives such as, for example, modified starch. Pellets of such mixtures can suitably be formed in an extruder or press, and subsequently dried to an appropriate moisture content which usually ranges from 8-12 w %. The final snack particles, i.e. the expanded snack particles will be prepared in a superheated steam process. Seasonings and oil can be added to the semi-finished snack particles at the consumer's desire.
- The base formulation of corn-based semi-finished snack particles in accordance with the present invention suitably comprises corn flour, corn grits or corn powder in an amount in the range of from 25-100 wt %, based on total weight of semi-finished snack particles. The corn material can suitably be mixed with a potato, corn or wheat starch. Such semi-finished snack particles may suitably comprise 25-100 wt % of a corn material and 0-75 wt % of a starch material 0-75%, both based on total weight of semi-finished snack particles. In addition, wheat flour may suitably be added in an amount in the range of from 0-20 wt %, based on total semi-finished snack particles. Wheat starch, wheat flour, rice flour and rice starch can also suitably be used in snack formulations. Mixtures that comprise such materials can be pelletized or pressed. Such mixtures can suitably be combined with shrimp or soy ingredients to prepare typical Asian type snack products.
- The pre-formed semi-finished snack particles to be used in accordance with the present invention may have any desired shape. Suitable shapes include lattices, wheels, sheets or any fantasy figures.
- The present invention can also suitably be applied to either fresh cut or semi-finished potato particles, with a moisture content less than 85%.
- The present invention also relates to snack particles obtainable by the method according to the present invention. Such a snack product has the advantage that is expands in a homogeneous manner when it is contacted with the superheated steam. In addition, the shell life of the snack product is advantageously extended. Further, the final oil content of the snack particles can attractively controlled by the industry who can add desired amounts of oil and seasoning. The above advantages are clearly not perceived with snack pellets that have been industrially deep-fat fried, expanded and bagged.
- The pre-formed semi-finished snack particles to be used in accordance with the present invention can suitably be stored in a container such as a package or bag made of a moisture-protective foil. Suitably, the container is also air-tight. In order to allow one to monitor the progress of the finishing process the container is suitably fully or partly transparent.
- The expanded snack particles obtained with the method according to the present invention display excellent properties in terms of texture, colour, and taste. Another advantage of the present method is its positive effect on the environment since odour nuisance related to finish frying with oils will be considerably reduced, and waste oils will no longer be generated. Yet another advantage of the present invention is that the expanded snack particles obtained with the present method have a low fat content which has a positive influence on the health of consumers, resulting in, for instance, less obesity and cardiovascular related diseases. Further, it also avoids the use of deteriorated oils, which has an impact on the quality of the finished snack particles to be consumed. In respect of, for instance, shrimp crackers it is also observed that the finish-fried shrimp crackers prepared in accordance with the present invention display a more intense fish flavour when compared with those obtained by known methods. This means that in accordance with the present invention shrimp crackers can be finish-fried that have a lower shrimp content, which allows a significant reduction in the costs of raw material. In addition, the cholesterol content of the finish-fried product is considerably reduced which obviously has a positive impact on the health of consumers.
- Preferably, in accordance with the present the method the pre-formed semi-finished starch-containing snack particles are contacted with a gaseous medium comprising at least 50 volume % of superheated steam. More preferably, the gas comprises more than 90 volume % of superheated steam, based on total gas.
- Preferably, the method according to the present invention is carried out in such a way that more than 90% of the surface of the pre-formed semi-finished starch-containing snack particles is contacted with the superheated steam. More preferably, more than 95% of the surface of the pre-formed semi-finished snack particles is contacted with the superheated steam, and most preferably the complete or essentially complete surface of the pre-formed semi-finished particles is contacted with the superheated steam.
- The contact between the surface of the pre-formed semi-finished snack particles and the superheated steam can be established in different ways. This can, for example, be established by way of fluidisation.
- In other attractive embodiments of the present invention this can be established by carrying out the present method in a rotary drum or carrying it out on a sieve belt or vibrating screen.
- Suitably, the pre-formed semi-finished particles to be finish-fried in accordance with the present invention have a moisture content of less than 80%, preferably of less than 75%, and more preferably of less than 70%.
- The pre-formed semi-finished snack particles that can suitably finish-fried in accordance with the present invention include shrimp crackers, rice crackers, cassava crackers, soya crackers, extruded snacks, corn snacks, and cereals snacks.
- The flow rate of the superheated steam is within a broad range. Suitably, the flow rate of the superheated steam is in the range of from 1 to 40 m/s, more preferably in the range of from 10 to 20 m/s.
- The method of the present invention is preferably carried out at a temperature in the range of from 150 to 300° C., and more preferably in the range of from 175 to 220° C.
- The method according to the present invention is carried for a period of time in the range of from 10 seconds to 20 minutes. Preferably, the present method is carried out for a period of time in the range of from 20 seconds to 2 minutes, more preferably for a period of time in the range of from 30 to 60 seconds.
- Suitably, in accordance with the present invention the part of the surface of the pre-formed semi-finished snack particles that is contacted with the superheated steam is contacted with the steam for more than 75% of the period of time, preferably more than 90% of the period of time, more preferably more than 95% of the period of time, and most preferably for the complete or essentially complete period of time.
- Suitably, the method in accordance with the present invention is carried out at a pressure in the range of from 0.1 to 10 bara, preferably at a pressure in the range of from 0.9 to 1.1 bara.
- The pre-formed semi-finished snack particles to be finish-fried with the present method suitably have a fat content in the range of from 0% to 10%, preferably in the range of from 0% to 1%. The expanded snack particles to be obtained in accordance with the present invention suitably have a fat content in the range of from 0% to 10%, preferably in the range of from 0% to 1%.
- The present invention also relates to expanded snack particles obtainable with the method according to the present invention. Such snack particles display unique properties in terms of taste, crispiness, mouth feel and low fat content. Suitable examples of these snack particles include shrimp crackers, rice crackers, cassava crackers, soya crackers, extruded snacks, corn snacks, and cereals snacks.
- Non-fried shrimp crackers (Krupuk Udang Sidoardjo, imported by B.V. Lucullus, Leiderdorp) were fried in superheated steam. The crackers were placed in a perforated gasket, in such a manner that there was no surface contact between the nuggets. The gasket was then placed in a steam vessel and essentially the complete surface of the crackers was contacted with superheated steam for a certain period of time. The best results were obtained with the following steam conditions: steam temperature of 190° C., steam pressure of 1 bar(a), steam flow of 5 m/s and frying time of 30 seconds. The shrimp crackers so obtained were very crispy and both the fish taste and smell were clearly improved over the oil-fried crackers (30 seconds, 190° C.). In addition, the mouth feel was less fatty when compared with the oil-fried crackers. The colour of the steam-fried crackers was much more homogeneous than the colour of the oil-fried crackers, due to the fact that the oil-fried crackers were not constantly submerged in oil due to the low specific gravity of the crackers.
- Extruded snack pellets (dry content: 44% potato flour, 50% potato starch, 2% salt, 4% additives) were fried in superheated steam. The pellets were placed in a perforated basket, in such a manner that there was no surface contact between the pellets. The gasket was then placed in a steam vessel and essentially the complete surface of the pellets was contacted with superheated steam for a certain period of time. The best results were obtained with the following steam conditions: steam temperature of 190-200° C., steam pressure of 1 bar(a), steam flow of 5 m/s and frying time of 30 seconds. The pellets were very crispy, only slightly less crispy than the oil-fried pellets. Both taste and smell were clearly less fatty than those of the oil fried pellets (30 seconds, 190° C.). The surface of the steam-fried pellets was clearly smoother than the surface of the oil-fried pellets, which contained blisters.
- Extruded snack pellets (dry content: 44% potato flour, 50% potato starch, 2% salt, 4% additives) were fried in superheated. The pellets were placed in a perforated basket, in such a manner that there was no surface contact between the pellets. The basket was then placed in a steam vessel and essentially the complete surface of the pellets was contacted with superheated steam for a certain period of time. The best results were obtained with the following steam conditions: steam temperature of 200° C., steam pressure of 1 bar(a), steam flow of 9 m/s and frying time of 60 seconds. The steam expanded pellets had a much higher expansion ratio than the oil expanded pellets. The pellets in steam expanded from 2.6 mm diameter to 5.3 mm (103% increase), while pellets in oil expanded from 2.6 to 4.4 mm (70% increase).
Claims (19)
1. A method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack particles have expanded, and wherein more than 75% of the surface of the semi-finished starch-containing snack particles is contacted with the superheated steam.
2. The method according to claim 1 , wherein more than 90% of the surface of the semi-finished snack particles is contacted with the superheated steam.
3. The method according to claim 2 , wherein more than 95% of the surface of the semi-finished snack particles is contacted with the superheated steam.
4. The method according to claim 3 , wherein the complete or essentially complete surface of the snack particles is contacted with the superheated steam.
5. The method according to claim 1 , wherein the part of the surface of the semi-finished snack particles that is contacted with the superheated steam is contacted with the steam for more than 75% of the period of time.
6. The method according to claim 5 , wherein the part of the surface of the semi-finished snack particles is contacted with the superheated steam is contacted with the steam for more than 90% of the period of time.
7. The method according to claim 6 , wherein the part of the surface of the semi-finished snack particles that is contacted with the superheated steam is contacted with the steam for the complete or essentially complete period of time.
8. The method according to claim 1 , wherein the contact between the semi-finished snack particles and the superheated steam is established by way of fluidisation.
9. The method according to claim 1 , which is carried out in a rotary drum.
10. The method according to claim 1 , which is carried out on a sieve belt.
11. The method according to claim 1 , which is carried out on a vibrating screen.
12. The method according to claim 1 , wherein the semi-finished snack particles have a moisture content of less than 20%.
13. The method according to claim 1 , wherein the flow rate of the superheated steam is in the range of from 10 to 20 m/s.
14. The method according to claim 1 , wherein the temperature is in the range of from 175 to 220° C.
15. The method according to claim 1 , wherein the period of time is in the range of from 20 seconds to 2 minutes
16. The method according to claim 1 , which is carried out at a pressure in the range of from 0.1 to 10 bara.
17. The method according to claim 1 , wherein the semi-finished starch-containing snack particles are contacted with a gas comprising at least 50 volume % of superheated steam, based on total gas.
18. The method according to claim 1 , wherein the semi-finished snack particles have a fat content in the range of from 0 to 15%.
19. Expanded snack particles obtainable with a method according to claim 1.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP05075585.9 | 2005-03-10 | ||
EP05075585A EP1700526A1 (en) | 2005-03-10 | 2005-03-10 | Method for finish-frying food product particles |
PCT/NL2006/000128 WO2006096059A1 (en) | 2005-03-10 | 2006-03-10 | Method for preparing expanded snack particles |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/NL2006/000128 Continuation WO2006096059A1 (en) | 2005-03-10 | 2006-03-10 | Method for preparing expanded snack particles |
Publications (1)
Publication Number | Publication Date |
---|---|
US20080085352A1 true US20080085352A1 (en) | 2008-04-10 |
Family
ID=34938094
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/282,286 Abandoned US20090208628A1 (en) | 2005-03-10 | 2007-03-09 | Method for finish-frying doughnuts |
US11/850,966 Expired - Fee Related US8124161B2 (en) | 2005-03-10 | 2007-09-06 | Method for finish-frying food product particles |
US11/851,597 Abandoned US20080085352A1 (en) | 2005-03-10 | 2007-09-07 | Method for preparing expanded snack particles |
Family Applications Before (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/282,286 Abandoned US20090208628A1 (en) | 2005-03-10 | 2007-03-09 | Method for finish-frying doughnuts |
US11/850,966 Expired - Fee Related US8124161B2 (en) | 2005-03-10 | 2007-09-06 | Method for finish-frying food product particles |
Country Status (7)
Country | Link |
---|---|
US (3) | US20090208628A1 (en) |
EP (3) | EP1700526A1 (en) |
JP (1) | JP2008532511A (en) |
AT (1) | ATE448699T1 (en) |
DE (1) | DE602006010532D1 (en) |
ES (1) | ES2337085T3 (en) |
WO (2) | WO2006096059A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20090177682A1 (en) * | 2008-01-09 | 2009-07-09 | International Business Machines Corporation | Data mining using variable rankings and enhanced visualization methods |
US20100285196A1 (en) * | 2009-05-11 | 2010-11-11 | The Quaker Oats Company | Method for preparing puffed cakes using a rotary cooker |
US8889202B2 (en) | 2007-08-13 | 2014-11-18 | Puratos N.V. | Steamed cake donut |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2589298A4 (en) * | 2010-06-30 | 2013-09-11 | Ajinomoto Kk | Method for producing non-fried food |
SI2725909T1 (en) * | 2011-06-30 | 2016-01-29 | Bakery Supplies Europe Holding B.V. | A method of preparing a fully cooked farinaceous product |
US8765203B1 (en) * | 2011-10-31 | 2014-07-01 | Diamond Foods, Inc. | Process for seasoning low-fat snacks |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3661071A (en) * | 1968-10-01 | 1972-05-09 | Kikkoman Shoyu Co Ltd | Apparatus for producing expanded food stuffs by gaseous conveying heating |
US4933199A (en) * | 1989-02-01 | 1990-06-12 | Frito-Lay, Inc. | Process for preparing low oil potato chips |
US5171600A (en) * | 1990-12-19 | 1992-12-15 | The Procter & Gamble Company | Process for making low fat snack |
US5891494A (en) * | 1995-09-28 | 1999-04-06 | Nestec S.A. | Preparation of potato crisps and chips |
US6468573B1 (en) * | 2000-09-29 | 2002-10-22 | Basic American, Inc. | Process for making rehydratable food pieces using impingement drying |
US6555153B1 (en) * | 2002-05-30 | 2003-04-29 | Recot, Inc. | Method for producing extruded, pellet products with minimal tempering time |
Family Cites Families (34)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1544481A (en) * | 1922-03-04 | 1925-06-30 | Reese Louis Charles | Baking bread and other articles |
US2885294A (en) * | 1953-09-24 | 1959-05-05 | Vict Th Engwall & Company | Oven and method of preparing food |
US3336960A (en) * | 1964-11-02 | 1967-08-22 | Popper Karel | Process of peeling food products |
FR2035749A1 (en) * | 1969-02-06 | 1970-12-24 | Bellon Labor Sa Roger | |
US3767421A (en) * | 1971-01-19 | 1973-10-23 | Gen Mills Inc | Shelf stable, intermediate moisture doughs |
US3748153A (en) * | 1971-03-02 | 1973-07-24 | Du Pont | Surface treatment of fried frozen food with superheated steam |
US4068572A (en) * | 1972-01-31 | 1978-01-17 | Hans Vogt | Apparatus for heating food |
SE397256B (en) * | 1974-09-26 | 1977-10-31 | Svenska Foodco Ab | KIT AND DEVICE FOR THE PRODUCTION OF FRIED COOKED SLICED POTATOES |
US4251555A (en) * | 1979-02-21 | 1981-02-17 | Dufrit Kartoffel Verarbeitung Kroenig Gmbh & Co. Kg | Method and system for processing potatoes |
JPS5988055A (en) * | 1982-11-11 | 1984-05-21 | House Food Ind Co Ltd | Method for drying noodle with superheated steam |
US4761294A (en) * | 1985-08-20 | 1988-08-02 | J. R. Simplot Company | Process for preparing parfried and frozen potato strips |
JPS62153399A (en) * | 1985-12-27 | 1987-07-08 | 昭和産業株式会社 | Method and apparatus for extracting oils and fats |
FR2593587B1 (en) * | 1986-01-29 | 1990-01-05 | Seb Sa | PROCESS FOR COOKING FOODS IN THE PRESENCE OF WATER VAPOR AND COOKING APPARATUS THEREFOR |
US5015488A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
JPH0377509A (en) * | 1989-08-21 | 1991-04-03 | Johnson Boira Kk | Heat treatment method and equipment of food |
US5188859A (en) * | 1990-10-25 | 1993-02-23 | The Procter & Gamble Company | Low fat snack |
US5431944A (en) * | 1994-01-28 | 1995-07-11 | Bunge Foods Corporation | Batter mix for frozen food products and method of making |
JPH08173059A (en) * | 1994-12-27 | 1996-07-09 | Hiroshi Shishido | Cooking, deoiling and oil-saving method of food using superheated steam and equipment therefor |
WO1997040709A1 (en) | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | A process for preparing improved oven-finished french fries |
US5846589A (en) | 1996-04-29 | 1998-12-08 | Recot, Inc. | Process of making a reduced oil snack chip |
US5871661A (en) * | 1996-09-17 | 1999-02-16 | Huntington Food Products, Inc. | Baking pan assembly for preparing donuts |
JPH11178513A (en) * | 1997-12-22 | 1999-07-06 | Hiroshi Shishido | Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam |
US6159514A (en) * | 1998-02-24 | 2000-12-12 | Brummett; Barry J. | Production process for dough-based products |
US6045851A (en) * | 1998-10-01 | 2000-04-04 | Shade Foods, Inc. | Method of producing puffed pasta products |
GB2347338B (en) * | 1999-03-03 | 2003-02-19 | United Biscuits Ltd | Improvements in and relating to the preparation of coated food products |
FR2792810B1 (en) * | 1999-04-29 | 2001-07-06 | Jean Pierre Lenfant | METHOD AND DEVICE FOR COOKING POTATO STICKS |
GB2359975B (en) * | 2000-03-07 | 2002-08-14 | Donuts & Company Ltd | Method and apparatus for a new doughnut |
US8048459B2 (en) * | 2002-10-09 | 2011-11-01 | Advanced Food Technologies, Inc. | External coating composition for toaster pastries and other pastry products |
DK200101157A (en) * | 2000-11-23 | 2002-05-24 | Knudsen Ole | Method of making snack and breakfast product as well as a product made by this method |
JP2003325340A (en) * | 2002-05-15 | 2003-11-18 | Johnson Boiler Kk | Calcining device by ordinary pressure superheated steam |
US20040022909A1 (en) * | 2002-08-01 | 2004-02-05 | Pyramid Food Processing Equipment Manufacturing Inc. | Method and apparatus for browing and cooking food products with superheated steam |
US7731999B2 (en) * | 2002-08-06 | 2010-06-08 | Fuji Oil Company, Limited | Fat composition for coating food to be cooked and process for producing cooked food |
NL1022547C2 (en) * | 2003-01-31 | 2004-08-03 | Tno | Method for roasting a food and a food obtainable with the method. |
US20050186316A1 (en) * | 2004-02-20 | 2005-08-25 | Masaki Maruyama | Fried bakery products with low oil absorption and process for preparation thereof |
-
2005
- 2005-03-10 EP EP05075585A patent/EP1700526A1/en not_active Withdrawn
-
2006
- 2006-03-10 DE DE602006010532T patent/DE602006010532D1/en active Active
- 2006-03-10 WO PCT/NL2006/000128 patent/WO2006096059A1/en active Application Filing
- 2006-03-10 WO PCT/NL2006/000127 patent/WO2006096058A1/en active Application Filing
- 2006-03-10 ES ES06716648T patent/ES2337085T3/en active Active
- 2006-03-10 AT AT06716648T patent/ATE448699T1/en not_active IP Right Cessation
- 2006-03-10 EP EP06716648A patent/EP1876910B1/en not_active Not-in-force
- 2006-03-10 EP EP06716649A patent/EP1919301A1/en not_active Withdrawn
- 2006-03-10 JP JP2008500650A patent/JP2008532511A/en active Pending
-
2007
- 2007-03-09 US US12/282,286 patent/US20090208628A1/en not_active Abandoned
- 2007-09-06 US US11/850,966 patent/US8124161B2/en not_active Expired - Fee Related
- 2007-09-07 US US11/851,597 patent/US20080085352A1/en not_active Abandoned
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3661071A (en) * | 1968-10-01 | 1972-05-09 | Kikkoman Shoyu Co Ltd | Apparatus for producing expanded food stuffs by gaseous conveying heating |
US4933199A (en) * | 1989-02-01 | 1990-06-12 | Frito-Lay, Inc. | Process for preparing low oil potato chips |
US5171600A (en) * | 1990-12-19 | 1992-12-15 | The Procter & Gamble Company | Process for making low fat snack |
US5891494A (en) * | 1995-09-28 | 1999-04-06 | Nestec S.A. | Preparation of potato crisps and chips |
US6468573B1 (en) * | 2000-09-29 | 2002-10-22 | Basic American, Inc. | Process for making rehydratable food pieces using impingement drying |
US6555153B1 (en) * | 2002-05-30 | 2003-04-29 | Recot, Inc. | Method for producing extruded, pellet products with minimal tempering time |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8889202B2 (en) | 2007-08-13 | 2014-11-18 | Puratos N.V. | Steamed cake donut |
US20090177682A1 (en) * | 2008-01-09 | 2009-07-09 | International Business Machines Corporation | Data mining using variable rankings and enhanced visualization methods |
US7895168B2 (en) * | 2008-01-09 | 2011-02-22 | International Business Machines Corporation | Data mining using variable rankings and enhanced visualization methods |
US20100285196A1 (en) * | 2009-05-11 | 2010-11-11 | The Quaker Oats Company | Method for preparing puffed cakes using a rotary cooker |
Also Published As
Publication number | Publication date |
---|---|
WO2006096058A1 (en) | 2006-09-14 |
US8124161B2 (en) | 2012-02-28 |
EP1876910A1 (en) | 2008-01-16 |
JP2008532511A (en) | 2008-08-21 |
DE602006010532D1 (en) | 2009-12-31 |
EP1876910B1 (en) | 2009-11-18 |
EP1700526A1 (en) | 2006-09-13 |
ATE448699T1 (en) | 2009-12-15 |
WO2006096059A1 (en) | 2006-09-14 |
EP1919301A1 (en) | 2008-05-14 |
US20090208628A1 (en) | 2009-08-20 |
ES2337085T3 (en) | 2010-04-20 |
US20080026130A1 (en) | 2008-01-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US6083552A (en) | Microwaveable popcorn product and method | |
US4526800A (en) | Cereal snackfoods and compositions and methods for making the same | |
US4781932A (en) | Food shell and method of manufacture | |
JP4880081B1 (en) | Acetylated adipic acid-crosslinked tapioca starch and method for producing the same | |
JPH09505476A (en) | Process for producing fried food based on extruded grain containing added protein | |
US20080085352A1 (en) | Method for preparing expanded snack particles | |
US4950490A (en) | Taco shell and method of manufacture | |
Panak Balentić et al. | Production of third-generation snacks | |
WO2017167644A1 (en) | Snack food and manufacture thereof | |
KR102473568B1 (en) | Methods for making flour-based food products and food products made thereby | |
US20040105930A1 (en) | Enhancing puffable food products and for production thereof | |
US20110076380A1 (en) | Method of making a baked snack base product and the snack base product produced thereby | |
US6645541B2 (en) | Enhancing puffable food products and for production thereof | |
Jiamjariyatam | Use of riceberry bran to reduce oil absorption in puffed cracker. | |
Bhattacharya | Snack Foods: Processing and Technology | |
WO2016153033A1 (en) | Cooked rice flour noodles | |
EP1772064A1 (en) | Method for preparing a snack product and snack product obtainable by said method | |
JP5403627B2 (en) | Cloth mix powder and method for producing deep-fried food or deep-fried food using the same | |
Wójtowicz | Influence of some functional components addition on the microstructure of precooked pasta. | |
JPS6087774A (en) | Method for improving quality of processed food | |
JPH0851946A (en) | Savory chinese noodles not fried in oil | |
Lu et al. | 157 Manufacture of Asian (Oriental) Noodles | |
KR20230081472A (en) | Seasoning with enhanced cohesion and crispness | |
TW202126183A (en) | Composition | |
JPS6139013B2 (en) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETEN Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:MEIJER, HENK-JAN;HEIJMANS, RUDY MATHIAS HENRICUS;REEL/FRAME:020233/0573;SIGNING DATES FROM 20071001 TO 20071005 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO PAY ISSUE FEE |