Invention Grant
US08377493B2 Method for making a rolled snack food product having a light crispy texture
有权
制造具有轻松脆质感的卷制小吃食品的方法
- Patent Title: Method for making a rolled snack food product having a light crispy texture
- Patent Title (中): 制造具有轻松脆质感的卷制小吃食品的方法
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Application No.: US12939680Application Date: 2010-11-04
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Publication No.: US08377493B2Publication Date: 2013-02-19
- Inventor: Thomas George Crosby , Geoffrey Thomas Ley , V. N. Mohan Rao , Dianne Renee Ripberger
- Applicant: Thomas George Crosby , Geoffrey Thomas Ley , V. N. Mohan Rao , Dianne Renee Ripberger
- Applicant Address: US TX Plano
- Assignee: Frito-Lay North America, Inc.
- Current Assignee: Frito-Lay North America, Inc.
- Current Assignee Address: US TX Plano
- Agency: Carstens & Cahoon, LLP
- Agent Colin P. Cahoon; Celina M. Orr
- Main IPC: A23L1/217
- IPC: A23L1/217
Abstract:
A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.
Public/Granted literature
- US20110052777A1 Method for Making a Rolled Snack Food Product Having a Light Crispy Texture Public/Granted day:2011-03-03
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