CA1099143A - Edible compositions - Google Patents
Edible compositionsInfo
- Publication number
- CA1099143A CA1099143A CA262,379A CA262379A CA1099143A CA 1099143 A CA1099143 A CA 1099143A CA 262379 A CA262379 A CA 262379A CA 1099143 A CA1099143 A CA 1099143A
- Authority
- CA
- Canada
- Prior art keywords
- snacks
- starch
- dough
- yeast
- pieces
- 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.)
- Expired
Links
Classifications
-
- 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
- A23L19/13—Mashed potato products
- A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Abstract
ABSTRACT OF THE DISCLOSURE Method for the production of snacks which comprises the steps of adding a combination of an active yeast, preferably baker's yeast, and a sugar fermentable by said yeast to a starch-containing component. A dough is formed from such a mix using an adapted amount of water and the dough is divided into pieces of desired size. The pieces of dough are fermented for a sufficient period of time and temperature to form a light structure and appropriate size for a snack. The fermented pieces of dough are fried in heated edible oil or fat or baked in an oven at ordinary baking temperatures. The starch-containing component may partially be replaced by a proteinaceous material.
Description
~.~9~43 This invention relates to a new method for the preparation of foodstuffs of the type generally called "snacks", and more particularly to potato-based snacks/ to pre-mixes capable of producing such snacks and to snacks when so prepared.
It is to be understood that the expression "snacks" as used herein is not to be confused with the ordinary significance of the product called "chips" i.e. rods or slices cut from unboiled potatoes, which are baked in heated fat or oil, preferably in two stages. The snacks according to the invention in one of its forms may show similarity with the product normally called "potato crisps", which is widely used as a snack with a drink. It may also show some similarity with other snacks called "shoe strings" or "potato puffs".
The preparation of crisps is well-known and according to one method described in British Patent Specification 1261730 a dough is prepared from starch-containing components, e.g. a mixture of potato starch and potato flour, the dough is compressed into flakes, the flakes are gelatinized by cooking them for between 1 to 10 minutes in steam at atmospheric pressure, and the moisture content of the gelatinized flakes is then reduced by drying the flakes in a hot-air drying chamber to obtain crisps in the form of flakes. This method gives a product of a type consumed in considerable quantities, but it is not easy for housewives to prepare crisps in such a way.
It is known from, for example, British Patent Specification 1273999 to add yeast to potato flour for the purpose of lowering the reducing sugar content in the potato flour before processing a dough into potato snacks. It is also known from sritish Patent Specification 1316148 to add yeast to flour and water for the purpose of developing, in conjunction with an acidified whey, the necessary acidity of a dough containing other ingredients, which -1- ~.~
dough is held for a period up to 7 hours before processing into desired forms and then baked to give crackers, snack foods and like partially-leavened bakery products.
It has now been found after research and experimentation that a snack of light structure and pleasant taste can be obtained from starch-containing material (e.g. potato flour and potato starch) by adding to it yeast and a sugar fermentable by the yeast, preparing a dough from such a mix, and thereafter processing the dough into snacks of desired shapes and sizes.
Thus, the present invention is concerned with a new method for the production of snacks which comprises the steps of adding a combination of an active yeast, preferably baker's yeast, and a sugar fermentable by said yeast to a starch-containing component, forming a dough from such a mix using an adapted amount of water, dividing the dough into pieces of desired si2e, fermenting the pieces of dough for a sufficient period of time and temperature to form a light structure and appropriate size for a snack, and frying the pieces of fermented dough in heated edible oil or fat or baking the pieces of fermented dough in an oven at ordinary baking temperature.
This method is very suitable to be carried out on an industrial scale, also by factories lacking part of the equipment normally present in larger factories, and by housewives. It requires limited and in general uncomplicated equipment. The yeast component gives the snack product a special structure and a very good taste due to the products formed by the yeast and modified by the frying or baking process. Moreover, the snack does not have any, or substantially any, oily taste. Due to the fermentation of the divided dough pieces the snacks have a very light structure, which is appreciated by the consumer. The snacks may be hollow or porous.
- ~ ~q~ 3 By the term "starch-containing component" as used in this specification is meant any vegetable polymerised carbohydrate product. Examples oE such carbohydrate products are potato flour and potato starch, and corn, buckwheat, tapioca and rice flour, and soya meals, and mixtures thereof. Preferred sources of starch are dried potato flour and potato starch. A mixture of dried potato flour and potato starch is preferably used in the ratio of about 20 to about 80%, preferably about 40 to 60%, of dried potato flour, and about 80 to about 20%, preferably about 60 to about 40%, of potato starch, the said parts being by weight. This mixture may partially be replaced by a starch product of another origin.
It is to be understood that the substance called "dried potato flour" should not be confused with the substance normally called "potato starch". sy "dried potato flour" is meant dried mashed potatoes (e.g. peeled potatoes that are gently crushed so as not to break the cells, and dried on drying cylinders or spray-dried. It is also possible to use a product obtained by boiling potatoes, mixing the boiled potatoes, after removal of the water, to a crumbly product and drying that product). Potato starch is a product obtained by drying starch of potatoes at relatively low temperatures so that gelatination of the starch does not occur.
It is advantageous to use the above indicated mixture of potato starches in order to obtain a dough that can suitably be handled or processed.
It is an advantage of the invention that starches other than those derived from the potato may be used. In years when the potato harvest is disappointing and potatoes become expensive, the replacement of potato starch in the snacks by, for example, corn starch may be considered.
The active yeast, preferably a baker's yeast, as used in 9~3 the method according to the invention, is present in an amoun-t of about 5 to about 20%, preferably about 8 to abou-t 12%, by weight based on the amount of the starch containing components in the mix. These percentages are indicated for so-called compressed baker's yeast, a product normally containing about 70% of moisture. It is obvious that active dried baker's yeast may also be used in such small amounts as will be indicated by its activity ratio as compared to the compressed form of yeast.
For fermenting the dough a small amount of a sugar fermentable by the active yeast is used. Examples of suitable fermentable sugars are sucrose and glucose; sucrose is prePerred. An amount of sugar of about 0.5 to about 5, preferably about 1 to about 4%, by weight based on the starch content of the mix is sufficient to obtain a suitable dough fermentation. Sugar that is not fermented in the dough is important for the colour formation in the final snack, and the amount of sugar and yeast present in the dough may be adapted so that, after a predetermined fermentation time, the baked snack has the desired combination of structure and colour.
However, if the fermentation time is exceeded (e.g. by a production break) the colouration becomes too little for consumer satisfaction. The colouration may vary from dark brown to a light "potato chip like" colour according to the amount of sugar in the divided pieces of dough before they are fried or baked, and/or the frying or baking conditions.
According to an aspect of the present invention, proteinaceous material is included in the mix from which the snacks are produced, the proteinaceous material replacing a part of the starch-containing component. The use of proteinaceous material is advantageous in order to obtain a snack having a more balanced ratio of carbohydrate and protein. Up -to about 45%, preferably up to about 25%, by weight of the starch-containing component may be replaced by proteinaceous material.
Examples of suitable proteinaceous materials are vegetable proteinaceous materials such as gluten, soya protein isolate, soya protein isolate sodium salt, and hydrolysed proteins. When using corn starch or starch materials other than those derived from the potato, it is preferable to use a certain amount of gluten. When using soya meal, it is preferred to mix it with another starch-containing component, such as corn meal. A mixture of up to about 40% of soya meal and 60% or more of corn meal is very suitable when also using a certain amount of gluten.
Other substances may also be added to the starch, yeast and sugar mix. Normally a small amount of salt enhances the taste of the final snack, but also other substances may be added in small amounts, such as spices, e.g. curry, paprica and/or meat spices.
A small amount of a non-fermentable sugar such as lactose may also be added to give the final product a sweet taste, and a suitable colour if desired. Furthermore, animal proteins may be added in order to give the snack a special taste. Examples of useful animal proteins are cheese,anchovy paste, yeast extract, hashed meat and hydrolysed proteins.
According to a modification of the aforedescribed method of the present invention for the production of snacks, instead of, or in addition to, the incorporation of sugar with the starch-containing material and active yeast there is used an enzyme cap-able of acting on the starch-containing component to form there-from a sufficient amount of a sugar from the starch components fermentable by the active yeast, such as an amylase. An amount of about 20 to 100 ppm, preferably about 30 to about 70 ppm, of amylase (preferably ~-amylase), based on the content of the starch component, may be used. The use of an amylase may be of advantage for the colour fcrmation in the snacks. The addition of an enzyme 5a9~9!3 to the mix instead of a sugar prolongs the fermentation time of the pieces of dough and this may be of advantage if there is a production break when the snacks are being produced.
Water is added in adapted amounts to obtain a satisfactory dough, e.g. about 50 to about 150 parts by weight of water per 100 parts of starch-containing component and, if present, protein-aceous material.
sefore fermenting the dough, it is divided up into pieces, such as rods, flakes, small balls, cushions, wafers, stars or strings. Suitably the dough is flattened to a sheet 0.5 mm to 2 mm thick and the desired shapes of the pieces are produced from the sheet by conventional means. Extrusion, although applicable, may in many cases advantageously be avoided, saving equipment.
Although fermentation of the pieces of dough may be carried out at ambient temperatures, the pieces of dough are preferably fermented at somewhat increased temperatures, e.g. from about 20 to about 40C, preferably from 25 to 35C. The fermentation time depends on the temperature, but a fermentation period of about 5 to about 45 minutes, preferably about 5 to about 30 min-utes, will normally be sufficient. A preferred range of temper-ature and time is 25 to 35C for 30 to 40 minutes.
After fermentation the dough is fried in heated edible oil or fat or baked in an oven at ordinary baking temperatures. All oils or fats which are normally used for frying purposes may be used. Examples of suitable oils are arachidic oil, cocos oil and lard. Preferably the pieces of fermented dough are fried.
The thus baked pieces of product, generally of the usual size for snacks, are ready for consumption, but may, if desired, be salted or covered with powdered sugar or small amounts of dip sauces, etc. The product is a very fine-tasting snack which will be appreciated by the consumer, generally with a drink.
~ ' The fat content of the snack product produced when the dough pieces are fried is preferably below about 25%, more pre-ferably below 20%, by weight. When the pieces of dough are baked the fat content can be nil.
According to another feature, the invention provides a pre-mix for preparing the snacks according to the invention. This pre-mix comprises a preponderant proportion of a starch-containing component and optionally a proteinaceous material, active dried yeast (preferably baker's yeast), and a sugar fermentable by said active yeast and/or an en~yme capable of forming such a sugar.
The amounts of the components to be used are as indicated herein-before. This pre-mix, which may be sold, for example in stores etc., is very suitable to be used in the process according to -the invention, when carried out by, for example, housewives. It is sufficient to add some water, mix the dough, divide the dough into pieces of desired shape and si~e, ferment the pieces of dough and fry the pieces in a heated edible frying oil or fat. The house-wives will have no trouble with weighing the necessary amounts of the components for the resulting snack. Another advantage of the pre-mix is that it can be stored for relatively long periods of time, provided that the pre-mix is stored in the unopened package (in a nitrogen atmosphere or in vacuo). Since the pre-mix will normally be sold in packaged form, the invention includes an air-tight package containing the pre-mix. Care should be taken that the active yeast in the package, which is the most sensitive component, will not be deactivated to a too great extent, which may be achieved in several ways, e.g. by introducing a nitrogen atmosphere or a vacuum, or in a way similar to that described in British Patent Specification 1431047 by replacing the air in the package by an adsorbing gas, e.g. carbon dioxide, which is part-ially a~sorbed by the contents of the package, so that, when a flexible package material is used, a vacuum-like appearance of the package is obtained.
It will be obvious tha-t the pre-mix may also contain additional components, e.g. those discussed hereinbefore. Those additional components are added in dry form, which is necessary for the stability of the yeast.
As indicated herebefore, the yeast to be used in the pre-mix is an active dried baker's yeast, preferably one that is easily distributed into a dough when mixed with the starch com-ponent(s), and a suitable form of a useful active dried baker'syeast is that described in British Patent Specification 1230205 or 1321714.
The invention further relates to the snack products as obtained according to the method of the invention.
The invention is illustrated by the following examples:
Ingredients:
dried pota-to flour50 parts potato starch 50 parts sucrose 2 parts compressed baker's yeast 10 parts salt 2 parts water 120 parts About three quarters of the amout of water is heated to boiling point and added to 20 parts of the potato starch for gelatinization. The remainder of the water is used to dissolve the sugar, salt and compressed yeast. The gelatinized potato starch, the sugar and salt solution as well as the yeast suspen-sion are mixed with the dried potato flour and the remainder of the _4 , g~3 potato starch into a homogeneous mass at a temperature of about 30C. The dough is divided into the desired pieces by extrusion, and fermented for 10 to 15 minutes at the same temperature. The fermented pieces of dough are then baked in frying oil to a crispy product.
The average fat content of several samples prepared according to this Example is 18%, estimated by hexane extraction.
Ingredients:
dried potato flour 80 parts potato starch 20 parts sucrose 2 parts compressed baker's yeast 10 parts salt 2 parts water 120 parts The procedure of Example 1 is followed, except that 10 parts of the potato starch are used for gelatinization.
Ingredients:
dried potato flour 20 parts potato starch 80 parts sucrose 4 parts compressed baker's yeast 20 parts salt 2 parts water 120 parts The procedure of Example 1 is followed, except that the fermentation time after extrusion is 10 minutes.
Ingredients:
dried potato flour 25 parts potato starch 50 parts `" ~Q~L43 pre-gelatinized starch 5 parts gluten 20 parts compressed baker's yeast 10 parts ~-amylase ( 50 000 SKB) 50 ppm (based on the starch and protein content) water 60 parts The ingredients are mixed to a homogeneous mass at abou-t 30C. The dough is rolled into a sheet having a thickness of about 0.5 to about 2.0 mm. The sheet of dough is then divided into small elongated pieces of the desired sizes and forms, and fermented for 20 to 30 minutes at the same temperature. After fermentation the pieces of dough are fried in heated oil to a crispy product.
The same procedure is followed as described in Example 4 except that 2 parts of sucrose are added to the recipe. After frying the pieces of fermented dough in heated oil a crispy product is obtained.
Ingredients:
corn starch 80 parts gluten 20 parts sucrose 2 parts compressed baker's yeast 10 parts water 60 parts The ingredients are mixed into a homogeneous dough at about 25C. The dough is rolled out into a sheet of a thickness of about 1 mm and then divided into pieces having a width of about 10 mm and a length of about 50 mm. The dough pieces are fermented at the same temperature for about 40 minutes and fried in heated oil to a crispy product.
:,.
EXAMPLE' 7 Ingredients:
buckwheat flour 85 parts gluten 15 parts sucrose 4 parts compressed baker's yeast 15 parts water 60 parts The ingredients are mixed into a homogenous dough at 25C.
The dough is rolled into a sheet of 1 mm thickness and dough pieces are cut out of the sheet with pastry cutters of several shapes with either plain or fluted edges (diameter of cutters 20 to 50 mm). The pieces of dough are then fermented at the same temperature for 25 to 30 minutes and then fried in heated oil to a crispy product.
Ingredients:
rice flour 70 parts gluten 30 parts sucrose 2 parts compressed baker's yeast 10 parts water 60 parts The ingredients are mixed into a homogeneous mass at 30C.
The dough is extruded through orifices of 3 to 5 mm diameter, and the strings obtained are cut into pieces of about 50 mm in length.
The dough pieces are fermented at the same temperature for about 25 minutes and then fried in heated oil to obtain a crispy product.
Ingredients:
tapioca flour100 parts sucrose 2 parts compressed baker's yeast 10 parts water 80 to 100 parts The ingredients are mixed into a homogeneous mass at 30C
and then rolled into a sheet about lmm thick. The sheet is divided into pieces of the desired sizes, and then fermented for 30 minutes at the same temperature. The fermented pieces of dough are fried in heated oil to obtain a crispy product.
In the Examples the parts referred to are by weight.
It is to be understood that the expression "snacks" as used herein is not to be confused with the ordinary significance of the product called "chips" i.e. rods or slices cut from unboiled potatoes, which are baked in heated fat or oil, preferably in two stages. The snacks according to the invention in one of its forms may show similarity with the product normally called "potato crisps", which is widely used as a snack with a drink. It may also show some similarity with other snacks called "shoe strings" or "potato puffs".
The preparation of crisps is well-known and according to one method described in British Patent Specification 1261730 a dough is prepared from starch-containing components, e.g. a mixture of potato starch and potato flour, the dough is compressed into flakes, the flakes are gelatinized by cooking them for between 1 to 10 minutes in steam at atmospheric pressure, and the moisture content of the gelatinized flakes is then reduced by drying the flakes in a hot-air drying chamber to obtain crisps in the form of flakes. This method gives a product of a type consumed in considerable quantities, but it is not easy for housewives to prepare crisps in such a way.
It is known from, for example, British Patent Specification 1273999 to add yeast to potato flour for the purpose of lowering the reducing sugar content in the potato flour before processing a dough into potato snacks. It is also known from sritish Patent Specification 1316148 to add yeast to flour and water for the purpose of developing, in conjunction with an acidified whey, the necessary acidity of a dough containing other ingredients, which -1- ~.~
dough is held for a period up to 7 hours before processing into desired forms and then baked to give crackers, snack foods and like partially-leavened bakery products.
It has now been found after research and experimentation that a snack of light structure and pleasant taste can be obtained from starch-containing material (e.g. potato flour and potato starch) by adding to it yeast and a sugar fermentable by the yeast, preparing a dough from such a mix, and thereafter processing the dough into snacks of desired shapes and sizes.
Thus, the present invention is concerned with a new method for the production of snacks which comprises the steps of adding a combination of an active yeast, preferably baker's yeast, and a sugar fermentable by said yeast to a starch-containing component, forming a dough from such a mix using an adapted amount of water, dividing the dough into pieces of desired si2e, fermenting the pieces of dough for a sufficient period of time and temperature to form a light structure and appropriate size for a snack, and frying the pieces of fermented dough in heated edible oil or fat or baking the pieces of fermented dough in an oven at ordinary baking temperature.
This method is very suitable to be carried out on an industrial scale, also by factories lacking part of the equipment normally present in larger factories, and by housewives. It requires limited and in general uncomplicated equipment. The yeast component gives the snack product a special structure and a very good taste due to the products formed by the yeast and modified by the frying or baking process. Moreover, the snack does not have any, or substantially any, oily taste. Due to the fermentation of the divided dough pieces the snacks have a very light structure, which is appreciated by the consumer. The snacks may be hollow or porous.
- ~ ~q~ 3 By the term "starch-containing component" as used in this specification is meant any vegetable polymerised carbohydrate product. Examples oE such carbohydrate products are potato flour and potato starch, and corn, buckwheat, tapioca and rice flour, and soya meals, and mixtures thereof. Preferred sources of starch are dried potato flour and potato starch. A mixture of dried potato flour and potato starch is preferably used in the ratio of about 20 to about 80%, preferably about 40 to 60%, of dried potato flour, and about 80 to about 20%, preferably about 60 to about 40%, of potato starch, the said parts being by weight. This mixture may partially be replaced by a starch product of another origin.
It is to be understood that the substance called "dried potato flour" should not be confused with the substance normally called "potato starch". sy "dried potato flour" is meant dried mashed potatoes (e.g. peeled potatoes that are gently crushed so as not to break the cells, and dried on drying cylinders or spray-dried. It is also possible to use a product obtained by boiling potatoes, mixing the boiled potatoes, after removal of the water, to a crumbly product and drying that product). Potato starch is a product obtained by drying starch of potatoes at relatively low temperatures so that gelatination of the starch does not occur.
It is advantageous to use the above indicated mixture of potato starches in order to obtain a dough that can suitably be handled or processed.
It is an advantage of the invention that starches other than those derived from the potato may be used. In years when the potato harvest is disappointing and potatoes become expensive, the replacement of potato starch in the snacks by, for example, corn starch may be considered.
The active yeast, preferably a baker's yeast, as used in 9~3 the method according to the invention, is present in an amoun-t of about 5 to about 20%, preferably about 8 to abou-t 12%, by weight based on the amount of the starch containing components in the mix. These percentages are indicated for so-called compressed baker's yeast, a product normally containing about 70% of moisture. It is obvious that active dried baker's yeast may also be used in such small amounts as will be indicated by its activity ratio as compared to the compressed form of yeast.
For fermenting the dough a small amount of a sugar fermentable by the active yeast is used. Examples of suitable fermentable sugars are sucrose and glucose; sucrose is prePerred. An amount of sugar of about 0.5 to about 5, preferably about 1 to about 4%, by weight based on the starch content of the mix is sufficient to obtain a suitable dough fermentation. Sugar that is not fermented in the dough is important for the colour formation in the final snack, and the amount of sugar and yeast present in the dough may be adapted so that, after a predetermined fermentation time, the baked snack has the desired combination of structure and colour.
However, if the fermentation time is exceeded (e.g. by a production break) the colouration becomes too little for consumer satisfaction. The colouration may vary from dark brown to a light "potato chip like" colour according to the amount of sugar in the divided pieces of dough before they are fried or baked, and/or the frying or baking conditions.
According to an aspect of the present invention, proteinaceous material is included in the mix from which the snacks are produced, the proteinaceous material replacing a part of the starch-containing component. The use of proteinaceous material is advantageous in order to obtain a snack having a more balanced ratio of carbohydrate and protein. Up -to about 45%, preferably up to about 25%, by weight of the starch-containing component may be replaced by proteinaceous material.
Examples of suitable proteinaceous materials are vegetable proteinaceous materials such as gluten, soya protein isolate, soya protein isolate sodium salt, and hydrolysed proteins. When using corn starch or starch materials other than those derived from the potato, it is preferable to use a certain amount of gluten. When using soya meal, it is preferred to mix it with another starch-containing component, such as corn meal. A mixture of up to about 40% of soya meal and 60% or more of corn meal is very suitable when also using a certain amount of gluten.
Other substances may also be added to the starch, yeast and sugar mix. Normally a small amount of salt enhances the taste of the final snack, but also other substances may be added in small amounts, such as spices, e.g. curry, paprica and/or meat spices.
A small amount of a non-fermentable sugar such as lactose may also be added to give the final product a sweet taste, and a suitable colour if desired. Furthermore, animal proteins may be added in order to give the snack a special taste. Examples of useful animal proteins are cheese,anchovy paste, yeast extract, hashed meat and hydrolysed proteins.
According to a modification of the aforedescribed method of the present invention for the production of snacks, instead of, or in addition to, the incorporation of sugar with the starch-containing material and active yeast there is used an enzyme cap-able of acting on the starch-containing component to form there-from a sufficient amount of a sugar from the starch components fermentable by the active yeast, such as an amylase. An amount of about 20 to 100 ppm, preferably about 30 to about 70 ppm, of amylase (preferably ~-amylase), based on the content of the starch component, may be used. The use of an amylase may be of advantage for the colour fcrmation in the snacks. The addition of an enzyme 5a9~9!3 to the mix instead of a sugar prolongs the fermentation time of the pieces of dough and this may be of advantage if there is a production break when the snacks are being produced.
Water is added in adapted amounts to obtain a satisfactory dough, e.g. about 50 to about 150 parts by weight of water per 100 parts of starch-containing component and, if present, protein-aceous material.
sefore fermenting the dough, it is divided up into pieces, such as rods, flakes, small balls, cushions, wafers, stars or strings. Suitably the dough is flattened to a sheet 0.5 mm to 2 mm thick and the desired shapes of the pieces are produced from the sheet by conventional means. Extrusion, although applicable, may in many cases advantageously be avoided, saving equipment.
Although fermentation of the pieces of dough may be carried out at ambient temperatures, the pieces of dough are preferably fermented at somewhat increased temperatures, e.g. from about 20 to about 40C, preferably from 25 to 35C. The fermentation time depends on the temperature, but a fermentation period of about 5 to about 45 minutes, preferably about 5 to about 30 min-utes, will normally be sufficient. A preferred range of temper-ature and time is 25 to 35C for 30 to 40 minutes.
After fermentation the dough is fried in heated edible oil or fat or baked in an oven at ordinary baking temperatures. All oils or fats which are normally used for frying purposes may be used. Examples of suitable oils are arachidic oil, cocos oil and lard. Preferably the pieces of fermented dough are fried.
The thus baked pieces of product, generally of the usual size for snacks, are ready for consumption, but may, if desired, be salted or covered with powdered sugar or small amounts of dip sauces, etc. The product is a very fine-tasting snack which will be appreciated by the consumer, generally with a drink.
~ ' The fat content of the snack product produced when the dough pieces are fried is preferably below about 25%, more pre-ferably below 20%, by weight. When the pieces of dough are baked the fat content can be nil.
According to another feature, the invention provides a pre-mix for preparing the snacks according to the invention. This pre-mix comprises a preponderant proportion of a starch-containing component and optionally a proteinaceous material, active dried yeast (preferably baker's yeast), and a sugar fermentable by said active yeast and/or an en~yme capable of forming such a sugar.
The amounts of the components to be used are as indicated herein-before. This pre-mix, which may be sold, for example in stores etc., is very suitable to be used in the process according to -the invention, when carried out by, for example, housewives. It is sufficient to add some water, mix the dough, divide the dough into pieces of desired shape and si~e, ferment the pieces of dough and fry the pieces in a heated edible frying oil or fat. The house-wives will have no trouble with weighing the necessary amounts of the components for the resulting snack. Another advantage of the pre-mix is that it can be stored for relatively long periods of time, provided that the pre-mix is stored in the unopened package (in a nitrogen atmosphere or in vacuo). Since the pre-mix will normally be sold in packaged form, the invention includes an air-tight package containing the pre-mix. Care should be taken that the active yeast in the package, which is the most sensitive component, will not be deactivated to a too great extent, which may be achieved in several ways, e.g. by introducing a nitrogen atmosphere or a vacuum, or in a way similar to that described in British Patent Specification 1431047 by replacing the air in the package by an adsorbing gas, e.g. carbon dioxide, which is part-ially a~sorbed by the contents of the package, so that, when a flexible package material is used, a vacuum-like appearance of the package is obtained.
It will be obvious tha-t the pre-mix may also contain additional components, e.g. those discussed hereinbefore. Those additional components are added in dry form, which is necessary for the stability of the yeast.
As indicated herebefore, the yeast to be used in the pre-mix is an active dried baker's yeast, preferably one that is easily distributed into a dough when mixed with the starch com-ponent(s), and a suitable form of a useful active dried baker'syeast is that described in British Patent Specification 1230205 or 1321714.
The invention further relates to the snack products as obtained according to the method of the invention.
The invention is illustrated by the following examples:
Ingredients:
dried pota-to flour50 parts potato starch 50 parts sucrose 2 parts compressed baker's yeast 10 parts salt 2 parts water 120 parts About three quarters of the amout of water is heated to boiling point and added to 20 parts of the potato starch for gelatinization. The remainder of the water is used to dissolve the sugar, salt and compressed yeast. The gelatinized potato starch, the sugar and salt solution as well as the yeast suspen-sion are mixed with the dried potato flour and the remainder of the _4 , g~3 potato starch into a homogeneous mass at a temperature of about 30C. The dough is divided into the desired pieces by extrusion, and fermented for 10 to 15 minutes at the same temperature. The fermented pieces of dough are then baked in frying oil to a crispy product.
The average fat content of several samples prepared according to this Example is 18%, estimated by hexane extraction.
Ingredients:
dried potato flour 80 parts potato starch 20 parts sucrose 2 parts compressed baker's yeast 10 parts salt 2 parts water 120 parts The procedure of Example 1 is followed, except that 10 parts of the potato starch are used for gelatinization.
Ingredients:
dried potato flour 20 parts potato starch 80 parts sucrose 4 parts compressed baker's yeast 20 parts salt 2 parts water 120 parts The procedure of Example 1 is followed, except that the fermentation time after extrusion is 10 minutes.
Ingredients:
dried potato flour 25 parts potato starch 50 parts `" ~Q~L43 pre-gelatinized starch 5 parts gluten 20 parts compressed baker's yeast 10 parts ~-amylase ( 50 000 SKB) 50 ppm (based on the starch and protein content) water 60 parts The ingredients are mixed to a homogeneous mass at abou-t 30C. The dough is rolled into a sheet having a thickness of about 0.5 to about 2.0 mm. The sheet of dough is then divided into small elongated pieces of the desired sizes and forms, and fermented for 20 to 30 minutes at the same temperature. After fermentation the pieces of dough are fried in heated oil to a crispy product.
The same procedure is followed as described in Example 4 except that 2 parts of sucrose are added to the recipe. After frying the pieces of fermented dough in heated oil a crispy product is obtained.
Ingredients:
corn starch 80 parts gluten 20 parts sucrose 2 parts compressed baker's yeast 10 parts water 60 parts The ingredients are mixed into a homogeneous dough at about 25C. The dough is rolled out into a sheet of a thickness of about 1 mm and then divided into pieces having a width of about 10 mm and a length of about 50 mm. The dough pieces are fermented at the same temperature for about 40 minutes and fried in heated oil to a crispy product.
:,.
EXAMPLE' 7 Ingredients:
buckwheat flour 85 parts gluten 15 parts sucrose 4 parts compressed baker's yeast 15 parts water 60 parts The ingredients are mixed into a homogenous dough at 25C.
The dough is rolled into a sheet of 1 mm thickness and dough pieces are cut out of the sheet with pastry cutters of several shapes with either plain or fluted edges (diameter of cutters 20 to 50 mm). The pieces of dough are then fermented at the same temperature for 25 to 30 minutes and then fried in heated oil to a crispy product.
Ingredients:
rice flour 70 parts gluten 30 parts sucrose 2 parts compressed baker's yeast 10 parts water 60 parts The ingredients are mixed into a homogeneous mass at 30C.
The dough is extruded through orifices of 3 to 5 mm diameter, and the strings obtained are cut into pieces of about 50 mm in length.
The dough pieces are fermented at the same temperature for about 25 minutes and then fried in heated oil to obtain a crispy product.
Ingredients:
tapioca flour100 parts sucrose 2 parts compressed baker's yeast 10 parts water 80 to 100 parts The ingredients are mixed into a homogeneous mass at 30C
and then rolled into a sheet about lmm thick. The sheet is divided into pieces of the desired sizes, and then fermented for 30 minutes at the same temperature. The fermented pieces of dough are fried in heated oil to obtain a crispy product.
In the Examples the parts referred to are by weight.
Claims (36)
1. Method for the production of snacks which comprises the steps of a. preparing a dough mass containing - a starch-containing ingredient chosen from the group consisting of corn, buckwheat, tapioca, rice flour, soya meals and a mixture of potato flour and potato starch.
- 5-20% of active baker's yeast - an adapted amount of water - a sugar fermentable by said yeast b. dividing the dough into pieces of a size desired for a snack c. fermenting the pieces of dough for a sufficient period of time at a suitable temperature to form a light stru-cture d. frying the pieces of fermented dough in heated ed-ible oil or fat.
- 5-20% of active baker's yeast - an adapted amount of water - a sugar fermentable by said yeast b. dividing the dough into pieces of a size desired for a snack c. fermenting the pieces of dough for a sufficient period of time at a suitable temperature to form a light stru-cture d. frying the pieces of fermented dough in heated ed-ible oil or fat.
2. Method according to claim 1, wherein the starch is dried potato flour and potato starch.
3. Method according to claim 2, wherein the dried potato flour and potato starch are used in a ratio of about 20 to about 80%, preferably about 40 to 60%, of dried potato flour, and about 80 to about 20%, preferably about 60 to about 40%, of potato starch, the said parts being by weight.
4. Method according to claim 1, wherein the active yeast is present in an amount of 8 to 12% by weight based on the amount of starch-containing components in the mix, the percentage being indicated for compressed baker's yeast.
5. Method according to claim 1, 2 or 3, wherein the sugar is sucrose or glucose.
6. Method according to claim 1, 2 or 3, wherein the amount of sugar used is about 0.5 to about 5, preferably about 1 to about 4%, by weight based on the starch content of the mix.
7. Method according to claim 1, 2 or 3, wherein the starch-containing component is replaced by a proteinaceous material for up to about 45%, preferably up to about 25%, by weight of the starch-containing component.
8. Method according to claim 1, 2 or 3, wherein the starch-containing component is replaced by a proteinaceous material for up to about 45%, preferably up to about 25%, by weight of the starch-containing component and the pro-teinaceous material is a vegetable proteinaceous material such as gluten, soya protein isolate, soya protein isolate sodium salt or hydrolyzed proteins.
9. Method according to claim 1, wherein at least a part of the sugar present is formed by an added amylolytic enzyme.
10. Method according to claim 9, wherein the amylolytic enzyme is amylase.
11. Method according to claim 9, wherein an amount of about 20 to about 100 ppm, preferably about 30 to about 70 ppm, of amylase, based on the content of starch component, is used.
12. Method according to claim 1, 2 or 3, wherein taste improving agents are added, such as salt, spices, non-fermen-table sugars, animal proteins or mixtures thereof.
13. Method according to claim 1, 2 or 3, wherein, be-fore fermenting the dough, it is divided up into pieces, such as rods, flakes, small balls, cushions, wafers, stars or strings.
14. Method according to claim 1, 2 or 3, wherein, be-fore fermenting the dough, it is divided up into pieces, such as rods, flakes, small balls, cushions, wafers, stars or strings and the dough is flattened to a sheet 0.5 to 2 mm thick and the desired shapes of the pieces are produced from the sheet by conventional means.
15. Method according to claim 1, 2 or 3, wherein the pieces of dough are fermented at somewhat increased tempera-tures, e.g., from about 20° to about 40°C, preferably from 25° to 35°C, during a period of about 5 to about 45 minutes, preferably about 5 to about 30 minutes.
16. Method according to claim 1, 2 or 3, wherein the pieces of dough are fermented at somewhat increased tempera-tures, e.g., from about 20° to about 40°C, preferably from 25° to 35°C, during a period of about 5 to about 45 minutes, preferably about 5 to about 30 minutes and the pieces of dough are fermented at 25° to 35°C for 30 to 40 minutes.
17. Method according to claim 1, 2 or 3, wherein the snacks thus produced have a fat content below about 25%, preferably below 20%, by weight.
18. Snacks when prepared according to the method claimed in claim 1, 2 or 3.
19. Snacks when prepared according to the method claimed in claim 4.
20. Snacks when prepared according to the method claimed in claim 5.
21. Snacks when prepared according to the method claimed in claim 6.
22. Snacks when prepared according to the method claimed in claim 7.
23. Snacks when prepared according to the method claimed in claim 8.
24. Snacks when prepared according to the method claimed in claim 9.
25. Snacks when prepared according to the method claimed in claim 10.
26. Snacks when prepared according to the method claimed in claim 11.
27. Snacks when prepared according to the method claimed in claim 12.
28. Snacks when prepared according to the method claimed in claim 13.
29. Snacks when prepared according to the method claimed in claim 14.
30. Snacks when prepared according to the method claimed in claim 15.
31. Snacks when prepared according to the method claimed in claim 16.
32. Snacks when prepared according to the method claimed in claim 17.
33. A pre-mix for preparing the snacks according to the method claimed in claim 1, 2 or 3 comprising the starch-containing component together with at least the combination of active yeast and the fermentable sugar which may wholly or partially have been replaced by an amylolytic enzyme.
34. A pre-mix for preparing the snacks according to the method claimed in claim 1, 2 or 3 comprising the starch-containing component together with at least the combination of active yeast and the fermentable sugar which may wholly or partially have been replaced by an amylolytic enzyme wherein the active yeast is active dried baker's yeast.
35. An air-tight package containing a pre-mix for preparing the snacks according to the method claimed in claim 1, 2 or 3 comprising the starch-containing component together with at least the combination of active yeast and the fermen-table sugar which may wholly or partially have been replaced by an amylolytic enzyme.
36. An air-tight package containing a pre-mix for preparing the snacks according to the method claimed in claim 1, 2 or 3 comprising the starch-containing component together with at least the combination of active yeast and the fermen-table sugar which may wholly or partially have been replaced by an amylolytic enzyme wherein the active yeast is active dried baker's yeast.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB42329/75 | 1975-10-15 | ||
| GB42329/75A GB1564000A (en) | 1975-10-15 | 1975-10-15 | Edible compositions |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1099143A true CA1099143A (en) | 1981-04-14 |
Family
ID=10423952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA262,379A Expired CA1099143A (en) | 1975-10-15 | 1976-09-30 | Edible compositions |
Country Status (3)
| Country | Link |
|---|---|
| BE (1) | BE847280A (en) |
| CA (1) | CA1099143A (en) |
| GB (1) | GB1564000A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITUB20155702A1 (en) * | 2015-11-18 | 2017-05-18 | Erika Vandi | PROCEDURE FOR REALIZING A SNACK FOOD PRODUCT. |
-
1975
- 1975-10-15 GB GB42329/75A patent/GB1564000A/en not_active Expired
-
1976
- 1976-09-30 CA CA262,379A patent/CA1099143A/en not_active Expired
- 1976-10-14 BE BE171512A patent/BE847280A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB1564000A (en) | 1980-04-02 |
| BE847280A (en) | 1977-04-14 |
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| MKEX | Expiry | ||
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Effective date: 19980414 |