Michelle Louise Lock;John Richard Bows;Brian Richard Newberry;Greg Paul Hilliard;Colin Jeffrey Burnham;David Lester Hickie;Rocco Dominic Papalia;Joanna Louise Peart
发明人:
John Richard Bows,Colin Jeffrey Burnham,David Lester Hickie,Greg Paul Hilliard,Michelle Louise Lock,Brian Richard Newberry,Rocco Dominic Papalia,Joanna Louise Peart
申请号:
US13171165
公开号:
US08277858B2
申请日:
2011.06.28
申请国别(地区):
US
年份:
2012
代理人:
摘要:
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.