JP2002510476A - Dough compositions for making semi-finished products and starchy snacks produced therefrom - Google Patents

Abstract

SUMMARY OF THE INVENTION A starchy snack having improved flavor and sensation-stimulating properties is made from an extruded semi-finished product. The semi-finished product comprises (1) (a) a starch-based flour component comprising at least about 10% rice flour; (b) less than about 8% sugar; and (c) at least about 0.5% salt. And a flour blend comprising (d) a leavening agent comprising sodium bicarbonate, (e) an emulsifier comprising monoglyceride, and (2) water. If necessary, starch and / or gluten may be added to the flour component to produce finished products having various levels of crispness. Full fat, low fat or fat free products can be made. Embossing may be used to control swelling, surface tack, and fat collection. Precondition the flour and extrude the dough at low shear and high water conditions. A dough composition that forms sufficient viscosity upon heating and cooling has a lower temperature and work input than temperatures and work inputs that can result in substantial degradation of starch and / or discoloration of ingredients and loss of flavor components. To process the dough. The rapid drying method used to dry the extrudate improves production capacity without sacrificing desired product attributes. The extrudate is subjected to a temperature of about 175 degrees F. (79.4 degrees C.) to about 200 degrees Fahrenheit (93.3 degrees C.) at a relative humidity (RH) of at least about 20% for about 1.0 hour. To about 4 hours. The semi-finished product may be packaged immediately after drying and does not require tempering.

Description

DETAILED DESCRIPTION OF THE INVENTION

TECHNICAL FIELD The present invention relates to a dough composition for producing a semi-finished product, and a starchy snack produced from the semi-finished product. The invention further relates to a method for making a semi-finished product.

BACKGROUND OF THE INVENTION Many methods and compositions for making expanded starchy snacks are known in the art. Processing these snacks has been around for many years, but reproduces the mouthfeel, flavor, and swelling of the product within a narrow (and predictable) range that ensures the production of a product of consistent quality The problem with things is still encountered. Issues related to the swelling properties of the semi-finished product, such as the amount of fat absorbed during swelling while frying the semi-finished product, and the mouthfeel and flavor of the finished snack, are lower in fat and conventional swelling There has been a greater emphasis on developing dough formulations that can be used to produce expanded snacks with improved mouthfeel and flavor over improved snacks.

[0003] Extrusion process conditions (eg, barrel temperature, screw shape, screw speed, moisture content of the dough before heat treatment) can affect the expanded volume of the semi-finished product and change the mouthfeel of the finished snack. Are known. Typically, the expansion properties of the extruded semi-finished product are changed by changing the mechanical input during processing, thereby changing the mouthfeel of the finished product. Another thing that affects swelling
One method is to apply a heat input during extrusion in addition to the mechanical input.

[0004] While controlling these process parameters provides more manipulation and control of the finished product's mouthfeel, finished products made from semi-finished products processed in this manner have low fat, crispness, It does not provide a finished product with all of the desirable properties such as crispness, controlled mouth melting, controlled mouth clearance and flavor. Finished products tend to lack crispness, and are hard,
It tends to be either dense and glassy, or light and foamy. This is due to the cellular structure (eg, large open cells, non-uniform cells, thin and / or broken cell walls) that are characteristic of these products. Similarly,
The finished product tends to have a rough mouthfeel. The large air cavities provided by uneven expansion and / or expansion of the semi-finished product after frying are important. This is because the mouthfeel of the finished product is related to the expanded volume and bulk density. The type of product produced in the swelling of the semi-finished product depends largely on the composition of the dough, the function of the ingredients in the dough, and the degree of gelatinization of the starch during processing.

[0005] Several methods are used to produce conventional expanded snacks. 1
In one method, the dough is formed from a flour / starch / water mixture. The ratio of gelatinized starch to non-gelatinized starch is adjusted in the dough,
Upon frying, the semi-finished product is allowed to expand to at least about 1.6 times its original size, but less than 3.0 times. The utensils used to produce these types of semi-finished products virtually do not introduce shear, and thus the properties of the extruded dough are essentially unchanged from those of the original dough supplied . Other processing methods using high-temperature, short-duration extrusion involve relatively high screw speeds (300-400 revolutions per minute (rpm)
m)) and a temperature of about 285 ° F. (140.6 ° C.).

One problem associated with forming extrudates using conventional methods and formulations has been found to be related to the effect of extrusion cooking on materials having a relatively high starch content. Unfortunately, the mechanical and thermal conditions encountered during extrusion result in the destruction of the desired properties of thermally unstable flour and starch.
These properties (peak and final viscosity) are characteristic of low-fat, crisp, crispy but still puffy finished semi-finished foam structures required to obtain an expanded snack of the finished product. It is important to get things. The extrusion conditions typically used also destroy or evaporate the desired flavor (eg, corn, rice, wheat, potato) and / or significant amounts of flour and starch color components.

[0007] Despite the efforts being carried out towards achieving semi-finished products resulting in finished products with satisfactory organoleptic properties, the known formulations and processes suffer from a serious disadvantage, namely a uniform cellular structure. It still provides a finished product that lacks and has an undesirable mouthfeel.

[0008] The present invention provides a dough comprising a specific starch-based component,
Unique processing conditions, including and thermal pre-hydration, and / or subsequent extrusion of the dough at high water and low shear conditions significantly reduce the aforementioned problems.

SUMMARY OF THE INVENTION [0009] The present invention provides a dough composition used to prepare an intermediate composition (hereinafter, referred to as a "semi-finished product"). The invention also relates to processing conditions for producing a semi-finished product. The present invention further provides full fat, low fat or fat free expanded snacks that exhibit a crisp mouthfeel, improved flavor, and long lasting crispness without tooth-packing I do. The cell structure, degree of expansion, and mouthfeel of the finished product are controlled by the formulation and / or processing conditions used to make the semi-finished product.

[0010] One embodiment of the present invention comprises (1) (a) a starch-based flour component comprising at least about 10% natural rice flour; (b) less than about 8% sugar; (D) at least about 0.5% salt, and (d) about 0.2% to about 1.0% of a swelling agent, wherein the swelling agent comprises sodium bicarbonate leavening. e) an extrudable composition consisting essentially of a flour blend comprising from about 0.1% to about 1.5% of an emulsifier having at least about 0.3% monoglyceride; and (2) water. It is dough. Preferably, the rice flour has an amylose content of at least about 10%.
Preferably, the composition comprises, in addition to the rice flour, native starch, non-gelatinized starch, non-gelatinized cook-up starch, modified starch derived from rhizomes and grains (eg, , Potato starch, tapioca starch, corn starch, oat starch, rice starch, wheat starch).
One or more starches. The starches are added to the dough composition to produce finished products with various crispness. Flours and starches have a water absorption index (WAI) of less than 3.0. In addition to flour and starch, gluten may be added to the dough composition. When gluten is added, the emulsifier additionally contains diacetyltartaric acid monoglyceride.

Another embodiment relates to a semi-finished product prepared by (1) extruding the dough under conditions of high water and low shear, and (2) reducing the moisture of the extrudate. . The semi-finished product made from the dough composition using these processing conditions is about 75 degrees Fahrenheit.
. A pasting temperature of 2 degrees (24 ° C.) to about 203 degrees Fahrenheit (95 ° C.); a peak viscosity time of at least about 6 minutes; a peak viscosity of about 10 RVU to about 140 RVU; and a peak viscosity of about 120 RVU to about 350 RVU. Having a final viscosity. The semi-finished product contains about 7% to about 14% moisture and has a WAI of about 3 to about 8, preferably about 4 to about 6.

[0012] Another embodiment includes a pasting temperature from about 77 degrees F (25 degrees C) to about 203 degrees F (95 degrees C); a peak viscosity time from about 3 minutes to about 7 minutes; and about 11 RVU to about 55 RVU. Expanded and fried products having a peak viscosity of up to about 20 RVU; The snack has a light, crisp, crispy mouthfeel, improved flavor, and a fat content from about 11% to about 32%. The moisture content of the fried snack is less than about 3.0%. The minor components that can be included are sugar, spices, flavorings, and colorings.

DETAILED DESCRIPTION OF THE INVENTION [0013] Important aspects of the invention include the following various factors: (1) formulating a dough composition that is resistant to the shear and processing conditions encountered in the extruder; 2) pre-hydrating the dough by steam or water injection; (3) extruding the dough to produce a semi-finished product with specific viscoelastic properties; (4) drying the extrudate; and ( 5)
Frying the semi-finished product to obtain a finished product having specific viscoelastic properties. The unique foam structure, low fat levels, and mouthfeel of the finished product are important features of the snack products of the present invention. These factors may be used alone or in any combination to achieve a dough, semi-finished product, and / or finished product as desired.

The properties of the finished snack are obtained by first preparing a suitable semi-finished product. Semi-finished products are prepared from doughs containing certain starch-based components (ie, cereals and / or starch). The starch-based components are selected based on their capacity to retain water and the ability to increase the viscosity of the dough at various temperatures. Certain starch-based ingredients, combined with steam pre-cooking and higher water levels during extrusion, can be used in cooking extruders when preparing semi-finished products.
allows the use of lower thermal and mechanical energy than is commonly used in extruders.

[0015] Extrusion damages the starch and results in irregular swelling, reduced crispness, rapid melting in the mouth without continuing crispness, high fat, greasy appearance, and lack of flavor (disruption and extrusion of air bubbles). (Due to the release of flavor from the machine die). However, in the present invention, a particular combination of components compensates for the damage during the extrusion process and resulting (i.e., loss of function and flavor of the components).

A. Definitions As used herein, "flour blend" means a mixture of all dough ingredients except water. "Flour blends" include all dry ingredients as well as all other ingredients such as liquid emulsifiers.

As used herein, “extrudate” means a wet dough piece immediately after exiting the extruder.

As used herein, “semi-finished product” means a snack piece with intermediate moisture that can be independently expanded in volume during frying. The term semi-finished product refers to granules, rings, and complex shapes (for example, shells, letters, numbers,
(Including symbols, animals, flowers, spirals, twist knots, cones, faces, tubes, French fries, and stars).

As used herein, “finished product” means a semi-finished product that has been fried and made into a ready-to-eat product.

As used herein, “fat” and “oil” are used interchangeably, unless otherwise specified. The terms “fat” and “fat” include edible fatty substances in a general sense, and include, but are not limited to, digestible and non-digestible fats, fats and fat substitutes .

As used herein, “water” means water added to dough ingredients. Water that is naturally present in the dough ingredients is not included in the term “water”.

As used herein, “moisture” means the total amount of water present and, as with all water added to the dough composition, naturally occurring water Including.

As used herein, “rapid viscosity unit” (RVU) is an arbitrary unit of viscosity measurement roughly equivalent to centipoise.

As used herein, “pasting temperature” refers to RVA herein.
The starting temperature at which the viscosity increases by more than 2 RVU units per 1 ° C. increase in temperature as measured using analytical methods.

As used herein, “peak viscosity” is the highest viscosity during heating as measured using the RVA analysis method herein.

As used herein, “peak viscosity time” refers to RVA as used herein.
It is the time required to reach peak viscosity as measured using an analytical method.

[0027] As used herein, "final viscosity" is the final peak viscosity after cooling as measured using the RVA analysis method herein.

[0028] All percentages and parts are "% by weight and parts by weight" unless otherwise indicated.
It is.

B. Dough A particularly important aspect of the present invention is the dough. The dough comprises (1) a starch-based flour component containing natural rice flour, (2) sugar, (3) salt, (4) a leavening agent,
5) Formed by combining a flour blend comprising an emulsifier and water. The composition of the dough strongly influences the important properties of the finished snack; the two most important effects are: (1) processing the dough in an extruder and remaining intact when frying, The ability to provide a shaped dough piece that forms a thin, crisp, shaped snack product, and (2) the mouthfeel and flavor characteristics of the finished snack product.

[0030] 1. An important component of starch-based flour ingredient dough is non-gelatinized rice flour. Rice flour is used in combination with other sources of starch-based flour. Suitable sources of other starch-based flours include tapioca flour, oat flour, flour, rye flour, non-masa corn flour, peanut flour, and potato flour (eg, dehydrated). (Eg, potato flakes and granules, mashed potato ingredients, and dried potato products). Rice flour can be blended to make snacks with different compositions, mouthfeel, and flavor. A particularly preferred starch-based flour component is a mixture of non-masa corn flour and rice flour.

Preferably, the starch-based flour component has the following viscoelastic properties: (a) from about 91.4 ° F. (33 ° C.) to about 203 ° F. (95 ° C.), preferably about 122 ° F. Degrees (50 ° C) to about 194 degrees F (90 ° C), more preferably from about 123 degrees F (50.6 ° C) to about 185 degrees F (85 ° C), and most preferably about 158 degrees F (70 ° C). (B) peak viscosity time from about 3 minutes to about 10 minutes, preferably from about 4.8 minutes to about 7.0 minutes; and (c) from about 100 RVU to about 360 RVU, preferably About 146 RVU to about 350
A peak viscosity of up to RVU, and more preferably from about 180 RVU to about 205 RVU; and (d) from about 150 RVU to about 350 RVU, preferably about 22 RVU.
Flour having a peak viscosity from 0 RVU to about 345 RVU, and more preferably from about 230 RVU to about 340 RVU. The starch-based flour component further has a water absorption index (WAI) of less than 3.0, preferably from about 1.5 to about 2.7, and more preferably from about 1.7 to about 2.5. Have.

[0032] The flour blend of the present invention comprises from about 60% to about 99%, preferably about 70%
From about 95%, and more preferably from about 75% to about 91% starch-based flour.

[0033] At least about 10%, preferably about 15% to about 50%, more preferably about 20% to about 40%, and most preferably about 22% to about 30% starch-based flour. The ingredient is rice flour, with the remainder of the starch-based flour being the other flour. In a preferred embodiment, the rice flour has an amylose content of at least about 10%. A particularly preferred flour component comprises about 10% to about 25% rice flour, the balance being defatted non-masa corn flour.

[0034] in the dough composition of the starch present invention, the starch may also be used. When added, the starch is used in combination with the starch-based flours described above. If a more crisp mouthfeel is desired, starch is included in the dough formulation. Examples of suitable starches include natural starch, non-gelatinized starch, non-gelatinized cooked starch, modified starch derived from rhizomes and grains (eg, potato starch, tapioca starch, corn starch, oats) Wheat starch, rice starch, wheat starch). Similarly, partially gelatinized starch and gelatinized starch may be used. However, when using pregelatinized starches, they are used in combination with diacetyltartaric acid monoglyceride (DATEM). Pregelatinized or partially gelatinized starch has been found to result in a crisp finished product. Surprisingly, when DATEM is used in combination with pregelatinized or partially gelatinized starch, its jarring is significantly reduced.

Starches suitable for use in the present invention have a water absorption index (WAI) of less than 3.0, preferably a WAI of from about 1.5 to about 2.7, and more preferably from about 1.7 to about 1.7. Has a WAI of up to 2.5.

The flour blend is from about 0.5% to about 30%, preferably from about 1% to about 2%.
0%, more preferably from about 2% to about 10%, and most preferably about 3%.
% To about 7% starch.

Surprisingly, it has been found that the use of a starch-based flour component, and optionally the flour component, optionally combined with starch, results in a dough that can be extruded without substantial destruction. Was. Flours and starches with the required WAI and preferred viscoelastic levels provide: (1) uniform water distribution; (2) proper hydration of the components; (3) increased viscosity early during the extrusion process; (4) Ensure that the viscosity under temperature and shear encountered in the extruder is maintained.

Usually, during extrusion of doughs containing large amounts of various sources of starch-based materials, such as doughs used to form the products of the present invention, the starch is present in the dough. Compete for water. When heated, some starches absorb water faster than others. Lack of proper hydration of starches, especially pregelatinized starches, can result in fried products that are dense and can exhibit jarring and tooth clogging. Due to the different water absorption indices of flour and starch, some components that are more hydrated than others can result in a light, swollen, airy structure with fast dissolving in the mouth. The starch is also gelatinized and releases amylose, which helps to form cohesive dough sheets and pieces. Amylose released during gelatinization typically withstands the processing conditions (eg, heat and shear in an extruder) required to produce a semi-finished product that results in a uniformly expanded frying snack. Not enough.

[0039] The inclusion of flour and starch with varying levels of viscoelasticity provides a means for stabilizing the dough and for producing products with improved structure and mouthfeel.
For example, dough structure remains stable because flour and starch have different peak viscosities and different peak viscosity times. In addition, during the frying process, the water binding properties of the flour and starch assist in the evaporation of water from the interior of the dough due to the different water binding properties of the ingredients. This results in the formation of a multi-layer product with uniformly distributed voids. In that way, during the frying process, it is possible for the frying fat to enter the porous structure of the extruded dough. This ensures that the inner part of the dough is cooked and that the fat is evenly distributed. The formation of uniformly dispersed voids and uniform distribution of fat is particularly important when frying the final product using non-digestible fat. This is because the large and uneven void space provides a pocket for fat to accumulate. This results in an undesirable mouthfeel and a greasy and / or waxy mouthfeel.

The relative dough composition of the gluten present invention, may be added to gluten. When gluten is added, the dough composition preferably also contains diacetyltartaric acid monoglyceride (DATEM). Gluten enhances the integrity and viscoelastic properties of the dough. It has been found that gluten function is improved when used in combination with DATEM. Gluten added to the dough composition of the present invention does not include gluten normally present in flour. Gluten used in combination with DATEM increases gas retention and improves dough tolerance for mechanical handling. The combination also helps the product maintain its shape.

When added, gluten typically contains from about 0.2% to about 2.0%,
Preferably from about 0.4% to about 1.2%, more preferably from about 0.5% to about 1%.
. Make up the flour blend to 0%.

[0042] 2. Sugar Preferably, sugar is included in the dough composition of the present invention. Sugar not only affects flavor, but also helps to improve the rheological properties of the dough. further,
Sugar improves the color and mouthfeel of the finished snack. The flour blends of the present invention contain less than about 8% sugar, preferably about 2.5% to about 4%, more preferably about 3% sugar.

[0043] 3. Salt Preferably, a salt is included in the dough composition of the present invention. Although not well understood, salt contributes a functional role in the dough (ie, changing the physical properties of the dough) and a sensory role in the finished product (ie, contributes to additional flavor) And enhance existing flavors). As used herein, salts include, but are not limited to, sodium chloride, potassium chloride, and calcium chloride.

At least about 0.5%, preferably about 1.0% to about 5%, more preferably about 1.5% to about 3% of the salt is included in the flour blends of the present invention. Preferably, less salt than sugar is present in the dough composition.

[0045] 4. Intumescent agent The dough composition of the present invention also includes an intumescent agent. From about 0.2% to about 1.0%,
Preferably from about 0.3% to about 0.8%, more preferably from about 0.4% to about 0%.
. Up to 6% of a leavening agent is present in the flour blend. At least about 0.2%,
Preferably about 0.5% of the swelling agent is sodium bicarbonate.

Surprisingly, it has been found that the combination of sodium bicarbonate and DATEM increases the combination of the amount of swelling action over the swelling agent obtained with sodium bicarbonate alone. Other conventional swelling agents can also be used in combination with sodium bicarbonate. Particularly preferred swelling agents are alkali metal carbonates and alkali metal bicarbonates, such as sodium carbonate or potassium carbonate,
And calcium carbonate. Other swelling agents such as sodium aluminum phosphate can be used but are not preferred.

Preferably, the swelling agent should have a large particle size or be encapsulated to generate gas in the extruder and prevent the product from swelling prior to frying. Preferably, from about 0.0035 inches (0.088 mm) to about 0.0035 inches (0.088 mm).
Particle sizes up to 98 inches (0.250 mm) are used.

The leavening agent may also be encapsulated in a low melting fat or shortening to be released at frying temperature.

[0049] 5. The emulsifier dough composition comprises an emulsifier wherein at least one of the ingredients is a monoglyceride.
The monoglyceride may be a modified monoglyceride such as, for example, an acetylated monoglyceride, an ester of a monoglyceride or a diglyceride. Emulsifiers include DATEM, polyglycerol monoesters, mono- and diglycerides of fatty acids, stearoyl-2-calcium lactate, stearoyl-2-
It may further include an emulsifier selected from the group consisting of sodium lactate and mixtures thereof. Emulsifiers control the amount of fat absorbed by the semi-finished product during frying, control the expansion of the semi-finished product during frying, reduce starch breakdown during extrusion, and lubricate the extrusion barrel Useful for. In the practice of the present invention, it has been found that the addition of an emulsifier to the dry ingredient blend is particularly advantageous in preventing the starch from hydrating too rapidly. At the same time, they are less susceptible to mechanical shear in the extrusion barrel.

A particularly preferred emulsifier is DATEM. Although the exact mechanism of action is not well understood, it is believed that this emulsifier interacts with the leavening agent during frying, thereby enhancing the effect of the leavening agent. Particularly preferred are emulsifier blends comprising DATEM and distilled monoglycerides. This blend, when used, matches well with compositions containing pregelatinized starch and gluten. Typically, the monoglycerides are used as a powder, and the DATEM and / or emulsifier are blended with a fat selected from the group consisting of fats, shortenings, non-digestible fats, and mixtures thereof.

Diacetyltartaric acid ester monoglyceride (DATEM) is a fatty acid ester of glycerin that is esterified by diacetyltartaric acid and a fatty acid having from 12 to about 22 carbon atoms. The fatty acids may be saturated or unsaturated. The iodine value (IV) of diacetyltartaric acid monoglyceride is about 50
To about 110. Preferably, the IV is from about 70 to about 85.
Diacetyltartaric acid monoglyceride is a mixture of monoglyceride and diglyceride. DATEM can be used as a pre-blend with fats, shortenings and / or non-digestible fats to increase its flowability.

[0052] Polyglycerol esters having a low molecular weight can be used in the dough compositions of the present invention. These are primarily polyglycerols, which are also present in diglycerol or triglycerol. Whenever glycerin is polymerized, a mixture of polyglycerols is formed. Most preferred for use in the present invention are diglycerol monoesters, which are mixtures of monoesters of polyglycerol, wherein the polyglycerol is primarily diglycerol. Preferred fatty acids used to make the esters are saturated or unsaturated fatty acids having from 12 to 22 carbon atoms. The most preferred diglycerol monoester is diglycerol monopalmitate.

Mono- and diglycerides of saturated or unsaturated fatty acids having from 12 to 22 carbon atoms can be used in the dough compositions of the present invention. Preferably, the monoglycerides are distilled monoglycerides, such as those derived from soybean oil, rapeseed oil, cottonseed oil, sunflower oil, palm oil, palm olefins, safflower oil, corn oil, peanut oil, and mixtures thereof. is there.
Preferred distilled monoglycerides include, but are not limited to, monoglycerides such as those derived from soybean oil, rapeseed oil, and palm oil, and mixtures thereof.

Typically, commercially available monoglycerides contain varying amounts of diglycerides and triglycerides. For example, distilled monoglyceride has about 9
Monoglycerides that contain 0% monoglycerides, while undistilled monoglycerides contain about 30% monoglycerides. In the dough composition of the present invention, any of them can be used.

The interaction of stearic acid, two molecules of lactic acid, and sodium hydroxide or calcium hydroxide gives sodium stearoyl-2-lactate or calcium stearoyl-2-lactate.

The flour blend of the present invention may comprise from about 0.1% to about 1.5%, preferably from about 0% to about 1.5%.
. It contains from 3% to about 0.7%, more preferably from about 0.5% to about 0.6% of an emulsifier. The emulsifier comprises monoglycerides, preferably at a level of at least about 0.3%. Emulsifier levels such as 1.5% can also be used,
This typically results in a finished product having a firm mouthfeel.

[0057] 6. Another important feature of the fabric of the water present invention is the content of the water. Usually, the dough is
It is prepared by adding water to the flour blend in a preconditioner during extrusion. As used herein, the term "water" means water added to the dough ingredients. As in the case of flour and starch sources,
Water that is naturally present in the dough ingredients is not included in the term “water”. The level of water naturally present in flours and starches is usually in the range of about 3% to about 18% (they have about 3% to about 18% moisture). As used herein, "moisture" means the total amount of moisture present.

The dry dough ingredients are combined with an emulsifier and water to form a dough. The dough of the present invention contains from about 18% to about 70% moisture, depending on the particular stage of processing. The amount of moisture present in the dough varies during the extrusion process. Typically, the dough of the present invention is used in a pre-conditioner in a range from about 18% to about 35%, preferably from about 19% to about 30%, and more preferably from about 24% to about 28%. Water content. The moisture content of the dough during extrusion and before venting is from about 30% to about 58%, preferably from about 35% to about 52%.
Up to. On exiting the extruder, the dough may be from about 20% to about 40%, preferably from about 25% to about 35%, more preferably from about 26% to about 34%.
And most preferably has a moisture content of about 30%.

[0059] 7. Other Ingredients Other ingredients such as flavorings, spices, herbs, colorings, and / or seasonings, vitamins, minerals and fats and oils may be added to the dough compositions of the present invention. Dry ingredients are generally added to the dry dough ingredient mixture before extrusion. However, they can also be sprinkled on the surface of the snack after frying.

Typically, vitamins, minerals, and other nutrients are added to improve the nutritional value of the extruded snack. Vitamins and / or minerals can be added to the dough and / or with fried seasonings.

[0061] 8. Rheological Properties of Flour Blends The flour blends of the present invention that produce doughs that achieve the desired mouthfeel and structure have unique rheological properties that stabilize the dough during the extrusion process. The flour blends of the present invention may comprise from about 100 RVU to about 360 RVU, preferably from about 145 RVU to about 215 RVU, and more preferably about 150 RVU.
It has a peak viscosity in the range from VU to about 210 RVU. The flour blend preferably has a final viscosity of from about 100 RVU to about 450 RVU. The flour blend is from about 91.4 degrees F (33 degrees C) to about 203 degrees F (95 degrees C), preferably from about 122 degrees F (50 degrees C) to about 203 degrees F (95 degrees C).
And more preferably from about 140 ° F. (60 ° C.) to about 176 ° F. (80 ° C.)
And a peak viscosity time from about 3 minutes to about 10 minutes.

[0062] Preferred starch-based flour ingredients are from about 91.4 degrees F (33 degrees C) to about 203 degrees F (95 degrees C), preferably from about 122 degrees F (50 degrees C) to about 194 degrees F ( 90 ° C.), and more preferably in the range of about 122 ° F. (50 ° C.) to about 176 ° F. (80 ° C.); and about 3 minutes to about 10 ° C.
A peak viscosity time of about 100 RVU to about 360 RVU, and a final viscosity of about 150 RVU to about 350 RVU.

The rheological properties of the dry ingredients and the flour blend are measured using the RVA analysis method described below, where these ingredients are first hydrated according to the method before testing .

C. Of the semi-finished product preparation 1. Extrusion The method used to produce the semi-finished product of the present invention forms a relatively uniform matrix of voids in gelatinization under relatively low shear mixing, high water conditions and controlled temperatures. Depends on the use of the starch-based dough composition. A semi-finished product is prepared by mixing the ingredients together using a cooking extruder and then cooking the ingredients. The combination of thermal heat (preconditioner) and mechanical heat makes it possible to produce extrudates using a gentler method than conventional processes. This combination not only makes it possible to produce extrudates at temperatures below 220 ° F. (104.4 ° C.), preferably below 200 ° F. (93.3 ° C.), but it also results in less stress. Produces a damaged extrudate. Semi-finished products processed using the methods described herein produce finished products having significantly improved flavor and mouthfeel than finished products made from conventional semi-finished products. Generally, the process for producing a semi-finished product involves mixing and pre-hydrating the ingredients in a pre-conditioner where the mixture is partially cooked; and mixing the mixture to a dough-like Transporting the mixture to the portion of the extruder that forms the consistency; fully cooking the mixture under high water, low pressure, low shear conditions; removing water vapor by applying a vacuum Cooling the dough and shaping the dough using a die design or post-forming tool; and drying the wet extrudate.

Prior to addition to the preconditioner, all components may be mixed in a single batch using a conventional ribbon blender or continuous mixer, or the components may be mixed for continuous production. It may be added to the preconditioner at a metered rate, or the components may be premixed and added directly to the extruder.

Extruders suitable for use in the present invention include a single cooking extruder in addition to a twin screw extruder. Twin screw extruders can have screws that rotate in the same direction or rotate in opposite directions. A preferred extruder is a cooking extruder that uses a twin screw and a die that forms the dough as it exits the extruder.
A preferred type of extruder includes a dough preconditioning element and an extruder fitted with an outlet having a corrugated die orifice that forms a notch on the dough surface. The preconditioning element and the extruder have ports for adding steam and / or water therethrough to the dry starch containing material to form the dough.

The preferred method used to make the product of the present invention includes a preconditioning element. A preconditioning element may be provided with the injection of steam from a steam source. The purpose of the preconditioning element is to ensure that the material is hydrated, partially cooked, neutralized, and produces a reasonable viscosity. Furthermore, the use of a preconditioning step in combination with starch-based flour and a designated emulsifier increases the production rate (rate of extrudate throughput) compared to a conventional extrusion process.

The preconditioner preferably comprises two paddles, the size of which is a 2: 1 ratio. In addition to the preconditioner, the extruder used in the present invention has four main function sections, although each section may be further divided. The four main sections are: transport section first, cooking section second, exhaust section third, and fourth cooling section.

[0069] The doughs and extruded semi-finished products of the present invention are prepared by feeding a starch-based component, an emulsifier, water and steam into a preconditioner. The starch-based material and the emulsifier are supplied to the preconditioner as separate streams. Tap water and steam are supplied through ports in the preconditioner. The steam is about 2 Fahrenheit
It is implanted at a temperature from 12 degrees (100 ° C.) to about 350 degrees Fahrenheit (176.7 ° C.). Residence time in the preconditioner ranges from about 1 minute to about 4 minutes, and depends on the amount of product present in the preconditioner and the mixing speed (measured in revolutions per minute (rpm)). May be changed. The preconditioner is fitted with two counter-rotating paddles (1x and 2x). Activate the preconditioner to mix the material under low shear conditions into a uniform dough. The mixture in the preconditioner is partially cooked. The mixture is between about 120 ° F. (48.9 ° C.) and about 2 ° F.
Up to 00 ° C (93.3 ° C), preferably from about 140 ° F (60 ° C) to about 1 ° F.
It is processed at a temperature of up to 85 degrees (85 ° C.), more preferably from about 160 degrees F (71.1 ° C.) to about 180 degrees F (82.2 ° C.). Preferably, the mixture exiting the preconditioner contains from about 18% to about 35% moisture. The choice of flour and starch is desired for feeding into the extruder, and the desired viscoelasticity to significantly reduce the mechanical and thermal energy required to cook the dough in the extruder Provide dough with properties. The use of starch-based components with specific viscoelastic properties can have the effect of reducing the amount of fats / fats in the finished product.

The dough is then conveyed by the screw or screws to the cooking section where heat and additional water are added. Preferably, the extruder is surrounded by heating / cooling means for exposing the dough to indirect heating / cooling during advancement along the length of the extruder. During the advance through the cooking zone, water is added to the dough to create a high moisture environment. Preferably, the dough has a moisture of about 28% to about 70%, preferably about 30% to about 50%, and about 80 degrees Fahrenheit (26.7 ° C).
) To about 220 ° F. (104.4 ° C.). The temperature in the cooking zone is preferably between about 170 degrees Fahrenheit (76.7 ° C) and about 200 degrees Fahrenheit (93.
3 ° C.), more preferably from about 180 ° F. (82.2 ° C.) to about 190 ° F. (87.8 ° C.). Most of the dough cooking and gelatinization is performed in the cooking section of the extruder. The screw or screws of the cooker section are operated such that this section also applies low shear to the dough ingredients. From about 120 rpm to about 180 rpm to apply the desired amount of shear
m, preferably about 130 rpm, and more preferably about 140 rpm, are generally suitable. The residence time in the cooking extruder (ie, after exiting the preconditioner and exiting the die) is from about 1 minute to about 2 minutes, preferably from about 1.25 minutes to about 1.5 minutes.

The dough is then conveyed by a screw or screws to an exhaust section where water is removed under reduced pressure from about 5 inches of mercury (Hg) to about 18 inches of mercury.

Next, the dough is passed through a cooling section where the dough is heated from about 80 ° F. (26.7 ° C.) to about 190 ° F. (87.8 ° C.) before exiting the extruder. Preferably from about 100 degrees Fahrenheit (37.8 ° C) to about 180 degrees Fahrenheit (82.2 ° C), more preferably from about 110 degrees Fahrenheit (43.3 ° C) to about 160 degrees Fahrenheit (71.1 ° C).
℃). The pressure at the end of the cooling zone is about 400 ps
i (pounds per square inch) to about 1400 psi, preferably about 500 ps
i to about 1000 psi.

The extruded molding emerges from the extruder through a die space and a die orifice and is cut into snack pieces. The pressure at the die is in the range of about 200 psi to about 1000 psi, and the temperature of the dough before exiting the die is about 180 degrees Fahrenheit (82.2 ° C.) to about 220 degrees Fahrenheit (1
44.4 ° C.), preferably from about 180 ° F. (82.2 ° C.) to about 215 ° F.
Degree (101.7 ° C.), more preferably from about 190 ° F. (87.8 ° C.) to about 200 ° F. (93.3 ° C.). The extrudate contains about 20% to about 45%, preferably about 25% to about 35%, and more preferably about 30% water.

The design and shape of the die affects the expansion rate of the semi-finished product and the mouthfeel of the finished product. Products manufactured by direct die extrusion without post-extrusion operations should have folds, corrugations, or embossing (hereinafter referred to as "embossing techniques") when extruded longitudinally. Have been found. If the die orifices are corrugated, the corrugations are offset. The notches are preferably made by an extrusion die, but can also be made after the product has been extruded. This is a finished product with a particularly suitable internal structure and surface to reduce the waxy and greasy appearance and greasy mouthfeel of the finished product, often associated with fried snacks in compositions containing non-digestible fats Offer goods. Extruded products made from die orifices using these embossing techniques can be used to reduce the expansion and density of the finished product, the coefficient of expansion of the semi-finished product, and the amount of surface grease and / or the appearance of surface grease on the finished product. Believed to help control. These techniques are valid for products extruded both two-dimensionally (eg, chips, flat shells) and three-dimensionally (eg, curved shells, cones, pillows). The swelling of the three-dimensionally extruded product and the amount of fat collected is primarily controlled by the particular shape selected, while the surface embossing is collected during frying by the two-dimensionally extruded product. Help control the amount of fat made. Products that are extruded three-dimensionally, such as helical, have a large number of surface grooves that allow good drainage of fat; this reduces the amount of surface fat, which is likewise often lost in conventional snacks. Significantly reduces the associated greasy aftertaste. Products extruded two-dimensionally are relatively thin and have a large flat surface area. The amount of fat collected by these products during frying is usually high. What is generally exposed during chewing is the mouthcoating of the teeth. The present invention controls the swelling and fat collection by using a die during extrusion or applying an embossing technique to the surface after extrusion (ie, after molding). By adjusting the shape of the extruder orifice, the snack piece can be formed into various shapes.

2. After dry molding, the extrudate is dried to form a semi-finished product. Semi-finished products can be formed using conventional drying techniques; however, when the extrudate is dried according to the practice of the present invention, the quality of the final semi-finished product can be significantly improved. The reason for this is not clear. However, the components with various water binding and inherent rheological properties present in the composition help to control the movement of water and cause substantially less damage to the semi-finished product during the drying process I suppose it is not giving.

Conventional air drying performed at relatively high temperatures is more detrimental to semi-finished products than processes such as low temperature drying, which involve slow and constant removal of water from the extrudate. In addition, conventional drying processes are typically limited by equipment capabilities. Typically, (1) the extrusion production rate is fixed, and / or (2) the dryer capacity is fixed or has little ability to change, and (3) the bed of the drying equipment. Depth is limited (ie, typically from about 1 inch to about 6 inches).
Up to inches). Due to these limitations, drying the extrudate to the desired target moisture requires hot air. This can result in a semi-finished product with undesirable attributes. Such undesirable attributes include, but are not limited to, the formation of large and / or non-uniformly distributed internal voids, appearance with surface cracks, internal failure, and stress cracking. It is known that these undesirable defects become evident shortly after the semi-finished product has been manufactured.

Of all the quality attributes, the mouthfeel of the finished product is one of the attributes that is drastically changed by the dewatering techniques used when creating or processing semi-finished products.
Its mouthfeel is mainly determined by the ability of the semi-finished product to expand,
It is controlled by the moisture level inside the semi-finished product, the distribution of moisture, the distribution of voids and the size of voids. These properties largely depend on how the water is removed during the drying stage.

The extrudate has two distinct stages of drying: (1) a constant speed stage and (2)
) Pass the lapse rate stage. The amount of time spent in each stage is determined by the overall drying rate and affects the properties of the semi-finished product. Drying parameters relating to the external environment (eg, temperature of the drying medium (air), relative humidity, flow rate, and bed depth of the extrudate) also affect the drying rate of the product.
During the constant speed stage of drying, all environmental parameters are important to achieve maximum drying. However, during the lapse rate stage, temperature is the primary drying parameter, while relative humidity, air flow rate, and bed depth (related to air flow rate) help to achieve the desired drying rate. Parameters.

The constant drying period is defined as the period during which moisture on the surface of the extrudate is available for evaporation at a rate equal to or faster than the rate at which the external environment can be removed from the surface. The declining drying phase is a diffusion that is limited by the amount of water that evaporates from the surface of the extrudate is limited by the rate at which water diffuses from inside the product. The decay period is a period in which water cannot be supplied from the inside to the surface of the extrudate at a rate for maintaining the rate of removing moisture from the surface. The rate of water diffusion within the extrudate controls the rate of water supply to the surface of the product.

It is desirable to dry the extrudate as quickly as possible while producing a semi-finished product with minimal undesirable attributes. By increasing the drying temperature,
The removal of moisture from the extrudate may be increased. Increasing the drying temperature not only increases the potential for heat exchange and subsequent surface moisture removal, but also increases the rate of diffusion of moisture from inside the extrudate to its surface. Thus, the temperature of the drying medium (air) is a controlling parameter to achieve the desired drying rate during the lapsed drying phase, which is constrained by extrudate production rate, drying capacity and bed depth. Increasing the air temperature can result in a satisfactory semi-finished product that can be manufactured within a reasonable time (eg, <1 hour), but typically the extrudate has uneven drying. (E.g., there is a moisture gradient inside the semi-finished product). This develops undesired stress attributes (eg, cracks) and results in a semi-finished product having inferior swelling and handling properties than desired.

Unwanted deficiencies caused by drying can be overcome by controlling the movement of water and evenly distributing the water in the semi-finished product. The semi-finished products of the present invention include: (1) increasing the drying temperature; (2) increasing the relative humidity of the air used to dry the extrudate; and, if necessary, (3) removing further moisture. It is prepared by tempering the semi-finished product at elevated temperatures without.

It has been unexpectedly found that the extrudates of the present invention may be dried using a rapid drying process. Preferably, the extrudate is dried to a desired moisture range in less than about 4 hours, more preferably in about 2 hours, and most preferably in about 1 hour. Extrudates that are dried according to the present invention provide semi-finished products that swell properly upon frying and have minimal physical imperfections that can result in undesirable mouthfeel, appearance, or handling attributes. Immediately after drying, the semi-finished product may be fried or packaged.

To dry the extrudate in a conventional hot air dryer to produce the semi-finished product of the present invention, a significant portion of the drying time of the extrudate is spent in the reduced rate drying stage.
This requires careful management of the drying parameters to avoid introducing any physical imperfections that may cause undesirable mouthfeel, appearance, or handling attributes in the final product. In addition, the relationship between extrudate production rate, drying equipment process capacity, and drying rate must be optimized.

Preferably, the extrudate is dried at an air temperature below about 200 ° F. (93.3 ° C.), most preferably below about 180 ° F. (82.2 ° C.). When using air drying temperatures in excess of about 180 degrees Fahrenheit (82.2 ° C.) during the lapse rate stage, careful management of drying parameters that avoid introducing any physical defects in the semi-finished product becomes important. In order to produce the semi-finished product of the present invention, about 190 degrees Fahrenheit (8
When using higher air drying temperatures from about 7.8 ° C. to about 200 degrees Fahrenheit (93.3 ° C.), higher R.C. H. Reduces the tendency to produce semi-finished products. Preferably, from about 20% to about 70% R.F. H. , More preferably from about 25% to about 5%
R. up to 0%. H. And more preferably from about 30% to about 40%.
Higher humidity must be increased to reduce the intensity of drying without significantly affecting the drying capacity. While not wishing to be bound by theory, it is believed that increasing the relative humidity of the drying medium reduces the intensity of drying without significantly affecting the drying rate. Because the semi-finished product is in a lapse rate drying stage controlled by diffusion. Also, R
. H. Is greatly reduced the difference between the wet-bulb temperature of the drying air and the surface temperature of the semi-finished product, which is also believed to reduce the intensity of drying. The drying speed is not significantly affected. This is because the removal of moisture from the extrudate is controlled by the diffusion of water from the interior of the partially dried extrudate to its surface, relative to the water retention of the drying medium.

The semi-finished product may be tempered, if necessary, during or after the drying process is completed, to help avoid defects. Tempering, i.e. maintaining the semi-finished product at a constant temperature without significant moisture removal during one or more parts of the drying process, allows the diffusion of moisture from the interior and Can increase the available water. Similarly, after drying, the semi-finished product is
Some post-drying defects, such as cracking, can be avoided when maintaining temperatures as high as possible (48.9 ° C.) as long as possible. This additional time at above ambient temperature helps to reduce the moisture gradient present in the semi-finished product immediately after drying by promoting moisture diffusion within the semi-finished product. Thus, it has less sensitivity to stresses that later crack, since the residual water inside is in equilibrium.

A preferred method of reducing the water content of the extrudate is from about 175 ° F. (79.4 ° C.) to about 200 ° F. (93.3 ° C.), preferably about 180 ° F. (82.2 ° C.)
) To about 190 degrees Fahrenheit (87.8 ° C.).
% Relative humidity (RH), preferably about 25% R.H. H. In, about 1
. 0, preferably about 1.5 to about 4 hours. If the drying principle is adhered to and no defects occur, drying times of less than about 1.0 hour are acceptable. The desired drying process equipment used to dry the extrudates of the present invention is a forced hot air convection dryer. Preferably, the extrudate is placed on a porous conveyor-type belt that allows air to pass through the extrudate bed,
Move through the dryer. The dryer was operated for (1) temperature, (2
) R. H. And (3) it can be divided into a plurality of dry zones where the dwell time can be controlled. Single zone dryers, dryers with two or more zones, and / or dryers with two belts that allow the extrudate to pass and re-pass the drying zone or zones, as well. Appropriate.

The extrudate is subjected to a two-step drying process (eg, a pre-drying step and a drying step)
It may be dried using. A second dryer, a pre-dryer, can be added in-line before the main dryer. The function of the predryer is to remove as much moisture from the extrudate as possible during the constant speed drying stage before being sent to the main dryer.
This makes it possible to reduce the temperature of the main dryer. Because now there is less water. The lower temperature avoids damaging the semi-finished product.

A preferred two step process is from about 180 ° F. (82.2 ° C.) to about 200 ° F. (93.3 ° C.) until the extrudate reaches a moisture content of about 20% to about 25%. Pre-drying the extrudate at a temperature of, and, if necessary, tempering the pre-dried extrudate. After pre-drying / tempering, the partially dried extrudate is treated for a period of time sufficient to reduce moisture to less than about 14%.
Further drying is performed at a temperature in the range of about 180 degrees Fahrenheit (82.2 degrees Celsius) to about 190 degrees Fahrenheit (87.8 degrees Celsius). Usually, a time of about 1 to about 2 hours is sufficient. Thereafter, the semi-finished product (ie, the dried extrudate) is heated to about 100 degrees Fahrenheit (3
7.8 ° C), preferably from about 100 ° F (37.8 ° C) to about 12 ° F.
At a temperature in the range of 0 degrees (48.9 ° C.), it may be tempered for a time sufficient to reach equilibrium. Also, if frying is to be performed later, the semi-finished product may be packaged hot from the dryer so that refining is performed within the package.

[0089] Various types of dryers can be used to dry the extrudates of the present invention. Hot air impingement ovens provide more efficient heat transfer than forced air convection dryers. Infrared dryers can also be useful, especially during the early constant speed drying stage. Microwave and radio frequency (R.F.) dryers can be particularly well adapted to a lapse rate drying stage. These dryers promote the diffusion of internal moisture to the extrudate surface. Because of their inherent drying advantages, the decision to use any of these drying processes, or a combination thereof, can be determined by one skilled in the art, as long as the foregoing principles are followed.

The semi-finished product of the present invention comprises from about 7% to about 14%, preferably about 8% to about 12%
, More preferably in the range of about 9% to about 11%.
Semi-finished products with moisture outside this range exhibit significantly reduced swelling on frying and result in finished products with a dense, glassy mouthfeel less desirable in eating quality. If the semi-finished product is not fried immediately after drying, an additional moisture limit of less than about 12% is necessary to ensure micro-stability. Above about 12% moisture, the activity of water rises above about 65%, which predisposes to microbial growth.

The semi-finished product has a pasting temperature from about 75.2 ° F. (24 ° C.) to about 203 ° F. (95 ° C.); a peak viscosity time of at least about 6 minutes, preferably about 7 minutes;
From about 10 RVU to about 140 RVU, preferably from about 11 RVU to about 120 RV
VU, more preferably from about 13 RVU to about 100 RVU, and most preferably from about 31 RVU to about 65 RVU; from about 120 RVU to about 350 RVU, preferably from about 127 RVU to about 265 RVU, more preferably from about 133 RVU. It has a final viscosity of up to about 250 RVU, and most preferably from about 149 RVU to about 152 RVU.

[0092] The semi-finished product typically has a WAI of about 3 to about 8, preferably about 4 to about 6, and more preferably about 5 to about 5.5.

D. Preparation of the expanded fried product 1. The frying semi-finished product may be fried using a continuous frying process or a batch frying process. Less than about 3%, preferably from about 1% to about 3%, more preferably from about 1.5% to about 2.5%, of the fried finished product moisture is desired. While not intending to be bound by theory, the hardness of the finished product increases as a function of decreasing moisture content. If the moisture content is too low, an overly firm finished product taste is provided.

If desired, the semi-finished product can be fried and then further heated with hot air, heated steam or an inert gas to reduce the moisture to the desired level. This is a combined frying / baking step.

[0095] Preferably, the snacks are prepared in a continuous frying process. In this method, the pieces are immersed in grease under a moving belt. The design of a continuous fryer should not allow the semi-finished product to float above the surface of the frying fat. This can reduce swelling. Another important continuous fryer parameter is:
It is a flow of fats and oils. Low rates of fat flow to the semi-finished product are preferred. The intense flow of grease through the fryer can result in hardening of the outer finished product. While not intending to be bound by theory, it is believed that this is due to excessive heat transfer from the grease to the semi-finished product. This increased heat transfer is caused by the reduction of the surface boundary layer due to the grease moving quickly over the surface.

[0096] The snack pieces are approximately 360 degrees Fahrenheit (182.2 ° C) and approximately 390 degrees Fahrenheit (19
(8.9 ° C.), and more preferably in a triglyceride oil at a temperature of about 380 ° F. (193.3 ° C.). The preferred frying time is about 10
To about 30 seconds, more preferably about 15 to about 20 seconds, ie, a time sufficient to reduce the water content to the required level. When a fat composition containing non-digestible fat is used, the frying fat temperature should be at least 5 degrees Fahrenheit to 1 degree Fahrenheit.
Raise 5 degrees, preferably ± 15 degrees Fahrenheit (8.3 ° C) than triglyceride fat
From about 380 degrees Fahrenheit (193.3 degrees C) to about 390 degrees Fahrenheit (198.9 degrees C). The exact frying time is determined by the temperature of the fat and the moisture content of the starting semi-finished product. Frying time relationships and temperatures can be readily determined by those skilled in the art. The finished product, fried in a fat composition comprising non-digestible fat, can be obtained within about 10 minutes, and more preferably, within about 5 minutes, from about 130 degrees Fahrenheit (54.4 ° C.) to about 140 degrees Fahrenheit ( 60
° C).

[0097] Snack products made by this process typically have from about 11% to about 32% fat, depending on the shape of the final snack. The fried snack is preferably from about 13% to about 30%, and more preferably about 15%.
% To about 20% fat. If it is desired to further reduce the fat content, a steam stripping step can be included after frying.

[0098] 2. The fat and fat fry can be carried out in conventional triglyceride fats or, if desired, U.S. Pat. No. 3,600,186 to Mattson et al., Issued May 12, 1970 to The Procter. U.S. Patent No. 4,005,195 to Jandacek et al., Issued January 25, 1977.
No. 4,005,196 issued Jan. 25, 1977 to Jandacek et al. (Assigned to The Procter & Gamble Co).
U.S. Pat. No. 4,034,083 to Mattson et al. (Assigned to The Procter & Gamble Co), issued Jul. 5, 1977, and Dec. 23, 1980. This can be done in non-digestible materials such as those described in U.S. Pat. No. 4,241,054 to Volpenhein et al., Issued to The Procter & Gamble Co. All of the above are incorporated herein by reference. In addition, frying can also be performed in a mixture of a conventional triglyceride fat and non-digestible fat.

The terms “fat” and “oil” are used interchangeably, unless otherwise indicated. The terms “fat” and “fat” refer to natural or synthetic fats and oils or mixtures thereof, such as soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard And edible fatty materials in a general sense (including partially or completely hydrogenated or otherwise modified), which have similar properties to triglycerides. (Hereinafter referred to as non-digestible fats, and these materials may be partially or completely non-digestible).
Reduced calorie fats and edible, non-digestible fats, greases or fat ingredients,
Also included in this term.

The term “non-digestible fat” refers to those edible fatty materials that are partially or completely non-digestible, for example, polyol fatty acid polyesters such as OLEAN ™.

The terms “fat” and “oil” also refer to 100% non-toxic fatty materials that have similar properties to triglycerides. In general, the terms "fat" and "fat" include fatty materials, which may be partially or completely indigestible.

“Polyol” means a polyhydric alcohol containing at least 4, preferably 4 to 11, hydroxyl groups. Polyols include sugars (ie, monosaccharides, disaccharides, and trisaccharides), sugar alcohols, other sugar derivatives (ie, alkyl glucosides), polyglycerols such as diglycerol and triglycerol, pentaerythritol, sorbitan And poly (vinyl alcohol). Specific examples of suitable sugars, sugar alcohols and sugar derivatives include xylose, ribose, xylitol, erythritol, glucose, methylglucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raffinose and maltotriose. Including.

“Polyol fatty acid polyester” means a polyol having at least four fatty acid ester groups. Polyol fatty acid polyesters containing up to three fatty acid ester groups are generally more digestive in the gastrointestinal tract than normal triglyceride fats or fats and oils, and the products of the digestion are absorbed from the gastrointestinal tract. On the other hand, polyol fatty acid polyesters containing four or more fatty acid ester groups are substantially indigestible and, therefore, cannot be absorbed by the human body. Not all of the hydroxyl groups of the polyol need be esterified. However, for the purpose of being non-digestible, it is preferred that the disaccharide molecule contain no more than three unesterified hydroxyl groups. Typically, substantially all (eg, at least 85%) of the hydroxyl groups of the polyol are esterified. In the case of sucrose polyester, typically about 7 to 8 hydroxyl groups of the polyol are esterified.

The polyol fatty acid esters typically contain a fatty acid group having at least 4 and up to 26 carbon atoms. These fatty acid groups can be derived from naturally occurring fatty acids or synthetic fatty acids. Fatty acid groups can be substituted or unsubstituted, can include positional and geometric isomers (eg, cis- and trans-isomers), and can be identical in all ester groups. Alternatively, it can be a mixture of different fatty acids.

In the practice of the present invention, liquid non-digestible fats and oils can also be used. About 9 Fahrenheit
Liquid non-digestible fats having a complete melting point below 8.6 degrees (37 ° C.) are liquid polyol fatty acid polyesters (Jandacek published January 25, 1977).
See, US Pat. No. 4,005,195); Liquid esters of tricarballylic acid (Hamm, US Pat. No. 4,508, issued Apr. 2, 1985).
746); liquid diesters of dicarboxylic acids such as derivatives of malonic acid and succinic acid (see Fulcher, U.S. Pat. No. 4,582,927, issued Apr. 15, 1986). Liquid triglycerides of alpha-branched carboxylic acids (see Whyte U.S. Pat. No. 3,579,548, issued May 18, 1971); liquid triglycerides containing neopentyl moieties. Ethers and ether esters (see Minich U.S. Pat. No. 2,962,419 issued Nov. 29, 1960); liquid aliphatic polyethers of polyglycerol (Jan. 13, 1976) See U.S. Pat. No. 3,932,532 issued to Hunter et al., US Pat. See US Pat. No. 4,840,815 to Meyer et al., Issued on the 20th); liquid polyesters of hydroxypolycarboxylic acids (eg, citric acid or isocitric acid) linked by two ethers ( Huhn et al., U.S. Patent No. 4,888,195, issued December 19, 1988.
A variety of esterified alkoxylated polyols, including liquid esters of epoxide-extended polyols such as liquid esterified propoxylated glycerins (August 29, 1989). U.S. Pat. No. 4,861,613 issued to White et al .; Coop issued Mar. 21, 1995.
er et al., US Pat. No. 5,399,729; issued Dec. 31, 1996.
See Mazurek US Pat. No. 5,589,217; and Mazurek US Pat. No. 5,597,605 issued Jan. 28, 1997); liquid, esterified ethoxylated sugars. And sugar alcohol esters (see US Pat. No. 5,077,073 to Ennis et al.); Liquid esterified ethoxylated alkyl glycosides (Ennis et al., Issued Oct. 22, 1991). See US Pat. No. 5,059,443); liquid esterified alkoxylated polysaccharides (see US Pat. No. 5,273,772 to Cooper, issued Dec. 28, 1993). Liquid bonded esterified alkoxylated polyols (U.S. Patent No. 5,427,815 to Ferenz, issued June 27, 1995; and Ferenz published on December 20, 1994
U.S. Patent No. 5,374,446); liquid esterified polyoxyalkylene block copolymer (Co., issued May 3, 1994).
oper, US Pat. No. 5,308,634); liquid esterified polyethers containing ring-opened oxolane units (Cooper, U.S.A., issued Feb. 14, 1995). (See Patent No. 5,389,392)
Liquid esterified polyglycerol polyesters (March 2, 1995)
(See Harris U.S. Pat. No. 5,399,371, issued on Jan. 1);
Liquid partially esterified polysaccharides (Wh, published September 25, 1990)
See U.S. Patent No. 4,959,466 to ite); polydimethylsiloxanes that are also liquid (eg, Fluid Silicones available from Dow Corning).
including. All of the aforementioned patents relating to liquid, non-digestible fat components are hereby incorporated by reference. Solid non-digestible fats or other solid materials can be added to liquid non-digestible fats to prevent passive fat loss.
A particularly preferred non-digestible fat composition is disclosed in US Pat.
U.S. Pat. No. 5,490,995 (1996); issued to Corrigan et al.
No. 5,480,667 (1996); U.S. Pat. No. 5, issued to Johnston et al.
No. 5,451,416 (1995); and US Pat. No. 5,422,131 (1995) issued to Elsen et al. U.S. Pat. No. 5,419,925 (1995), issued to Seiden et al., Describes a mixture of reduced calorie triglycerides and polyol polyesters that can be used in the present invention. However, the latter composition may provide fats that are more digestible.

Preferred non-digestible fats are fatty materials having similar properties to triglycerides, such as sucrose polyesters. OLEAN ™, a preferred non-digestible fat, is manufactured by The Procter and Gamble Company. These preferred non-digestible fat or fat substitute compositions are disclosed in Young et al., US Pat. No. 5,085,884, issued Feb. 4, 1992, and Elsen et al., Issued Jun. 6, 1995. No. 5,422,131.

Other ingredients known in the art may be added to edible fats and oils, including TBHQ, antioxidants such as ascorbic acid, chelating agents such as citric acid, and dimethylpolysiloxane. And the like.

[0108] 3. Finished Snack Texture and Structure The fried product of the present invention has a unique texture and structure. Its unique mouthfeel and structure is achieved by the incorporation of a specific starch-based flour, a modified starch, in addition to the incorporation of certain emulsifiers into the dough composition. The combination of these factors controls the gelatinization of the starch and the structure of the snack.

The snack mouthfeel of the present invention has four distinct features: longer lasting crispness, crispness, and increased smoothness and mouth melting. As used herein, "crispy" means the feeling from the first bite to a snack. As used herein, "crispness" refers to the behavior of the snack particles as they decrease in size during chewing. Crispy can also be thought of as the ability of the snack to maintain a crisp feel during the subsequent chewing after the first bite. "Smoothness" and "melting in the mouth" relate to the ease or difficulty of reducing the size of a snack during chewing. Foods that shatter quickly and easily in the mouth are considered smoother and have a faster rate of mouth melting than foods that require longer time and greater effort to chew.

[0110] These four features generally interact with each other. For example, typically, extruded snacks are that they are hard, do not bite, and do not melt quickly in the mouth, or they are smooth and do not remain crispy and crispy during chewing Is undesirable. The snacks are typically very fat and greasy, especially when fried in non-digestible fats. To produce fried snacks with a high degree of smoothness from the extruded semi-finished product, one would have to sacrifice the attributes of crispness desired for smoothness. Thus, the problem is that the mouthfeel is light, smooth and easily shatters in the mouth while at the same time maintaining a crunchy crispness (i.e., not chewy and chewing on teeth) and high You will try to develop fried snacks that do not contain levels of fat.

[0111] Conventional extruded snacks are either lighter or heavier than the products of the present invention. One explanation for this mouthfeel difference is the physical and internal structure of the product. Conventional extruded products typically have irregularly shaped voids of varying thickness. This is shown in FIGS. 1, 2 and 3. FIG.
5 and 6 (fried in triglycerides), and FIGS. 7, 8 and 9 (fried in non-digestible fat), the product of the present invention is typically Have uniform size voids and thicker cell walls than conventional extruded products.

Another explanation for this mouthfeel difference is the embossing produced by corrugated orifices on both sides of the product. The combination of uniform cell size and thickness associated with the dough's rheological properties and embossing make the products of the present invention structurally different and more palatable than conventional extruded products. Bring crisp, crisp, and smooth.

[0113] The fried snacks of the present invention range from about 77 ° F. (25 ° C.) to about 203 ° F.
Degree of pasting (95 ° C); peak viscosity time from about 3 minutes to about 10 minutes; from about 11 RVU to about 55 RVU, preferably from about 12 RVU to about 52 RV.
U, and more preferably from about 17 RVU to about 48 RVU; and a final viscosity from about 20 RVU to about 130 RVU, preferably from about 24 RVU to about 130 RVU, and more preferably about 122 RVU. The finished snack has a WAI of about 3.5 to about 4.5, preferably about 3.6 to about 4.0, and more preferably about 3.8; , Preferably in the range of from about 1: 1.8 (extruded: expanded). In addition, the finished snack has no greasy appearance and no greasy tooth covering.

Analysis Method 1. Water Absorption Index (WAI) a. Dry Ingredients, Flour Blends, and Semi-Products Generally, the terms "water absorption index" and "WAI" are measurements of the water retention capacity of carbohydrate-based materials that are the result of a cooking process (RA Anderson
Gelatinization of Corn Grits By Roll- and Extrusion-Cooking, 14 (1): 4
CEREAL SCIENCE TODAY (1969)).

The WAI of a sample is measured by the following procedure. (1) Measure the weight of the empty centrifuge tube to two decimal places. (2) Place 2 grams of dry sample in the tube. When testing the product, the particle size is first reduced by crushing the product in a coffee grinder until a piece falls through a US # 40 sieve. (3) Add 30 ml of water to the tube. (4) Stir the water and sample vigorously to ensure that no dry lumps remain. (5) Place the tube in a 86 ° F. (30 ° C.) water bath for 30 minutes,
Repeat the stirring procedure at 0 and 20 minutes. (6) The tube is then centrifuged at 3,000 rpm for 15 minutes. (7) Next, decant the water from the tube, leaving the gel behind. (8) Weigh the tube and its contents. (9) WAI is obtained by dividing the weight of the obtained gel by the weight of the dried sample.
Calculate: WAI = ([tube and gel weight] − [tube weight]) ÷ [dry sample weight].

B. Remove the fat from the product using the fried product Carver Lab Press (Model #C). Place the fried product in the cylinder. Place the cylinder in the press and press the hand lever until the pressure reaches 15,000 pounds per square inch after the grease has been removed from the product. Remove product from cylinder. Then follow steps (1) to (9) for measuring the WAI of the dry ingredients, flour blend and semi-finished product.

[0117] 2. Rheological properties using RAPID VISCO ANALYZER (RVA) Rheological properties of dry ingredients, flour blends, semi-finished products and finished products
d Measured using Visco Analyzer (RVA) model RVA-4. RVA was originally developed to quickly measure the α-amylase activity of germinated wheat. The viscometer characterizes the quality of the starch during heating and cooling while stirring the starch sample. The Rapid Visco Analyzer (RVA) is used to directly measure the cooked properties of dry ingredients, flour, semi-finished products and finished products. The device requires about 2 to 4 grams of sample and about 25 grams of water. The weight of the sample used for testing (S) and the weight of water added to the sample to be tested (W) is calculated by the following formula: S = 258 / (100−M) W = 25 + (3-S) where S = weight in grams of test sample used (sample mass to be modified)
W = mass in grams of water to be modified (weight of water added to the sample); M = actual% moisture content of the sample to be tested in percent (before water is added) (eg , 12% is 12 and not 0.12.

The mixture of water and sample is measured through a predetermined profile of mixing, measuring, heating and cooling. This test provides dough viscosity information that is converted to flour properties.

If the sample is fried, any fats and oils present in the sample are removed using a press. The sample is then crushed using a coffee grinder to reduce the particle size. The samples were prepared using a bristle painting brush and a U.S.A. S. Sieved through # 40 mesh sieve. Summary of RVA viscosity, product mouthfeel (eg swelling,
There is a strong correlation between jarring) and work input. Several parameters may be used to characterize the sample. Important parameters used to characterize the present invention are pasting temperature, peak viscosity, peak viscosity time and final viscosity.

RVA Method a. Dry Ingredients and Flour Blend (1) Measure the moisture (M) of the sample in an air oven or Ohaus moisture balance.

(2) Calculate the weight (S) of the sample and the weight (W) of water.

(3) Place sample and water in canister. Rotate clockwise and counterclockwise 10 times using a paddle. Swing the paddle up and down 10 times.

(4) Place the canister in the RVA tower and operate with the following profile.

[0124]

[Table 1]

(5) Obtain a printout of the test results for the desired parameters according to the RVA manufacturer's instructions.

B. Semi-finished product (1) Crush the semi-finished product in a coffee grinder and pass it through a # 40 sieve.

(2) The moisture (M) of the sample is measured using an air oven or an Ohaus moisture balance.

(3) Calculate the weight (S) of the sample and the weight (W) of the water.

(4) Place sample and water in canister, insert # 8 rubber stopper,
Shake vigorously for 5 to 60 seconds (mandrel / paddle can be used to rub the side of the canister).

(5) Insert the canister into the RVA tower and operate with the following profile.

[0131]

[Table 2]

(6) Obtain a printout of the test results for the desired parameters according to the instructions from the RVA manufacturer.

[0133] c. Frying Product (1) Place product in hydraulic laboratory press pump (Carver, up to 15,000 lb / in ² ).

(2) Take the pressed product in a coffee grinder for 15 seconds.

(3) The moisture (M) of the sample is measured using an air oven or an Ohaus moisture balance.

(4) Calculate the weight (S) of the sample and the weight (W) of the water.

(5) Repeat steps (4), (5) and (6) above for the semi-finished RVA method.

EXAMPLES The following examples illustrate the invention in further detail. However, it is not meant to limit the invention.

[0139] 1. Example 1

[0140]

[Table 3]

The dough is prepared using a twin screw extruder (Wenger, TX52). The starch-based material (dry flour mixture) and the powdered distilled monoglycerides are fed into the preconditioner at a rate of about 135 lb / hr. The screw speed of the preconditioner is about 115 rpm. A liquid emulsifier blend of DATEM and cottonseed oil in a ratio of 10:90 is fed into the preconditioner at a rate of 20 mL / min.
About 0.25 lb. Water is added at a rate of / min and steam is injected at a rate of about 15 lb / hr.

The product entering the cooking extruder has a composition of approximately 70% dry blend and 30% water. The extruder is divided into six temperature zones. The areas are arranged in series. The first temperature zone is about 100 degrees Fahrenheit (37.8 ° C).
The second temperature zone is about 160 degrees Fahrenheit (71.1 degrees Celsius). The third and fourth temperature zones, used primarily for cooking, are about 200 degrees Fahrenheit (93.3 ° C.). The fifth and sixth temperature zones (cooling and exhaust) are approximately 80 degrees Fahrenheit (27.
6 ° C.). The screw speed of the extruder is about 131 rpm.

The product exits through a die shaped to resemble a shell and has a corrugated surface. The extruded product has about 30% moisture.

[0144] 2. Example 2 The extruded product of Example 1 was subjected to about 180 degrees Fahrenheit (20% relative humidity).
At a temperature of 82.2 ° C.) for about 60 minutes. The semi-finished product is then made of non-digestible fat (eg, Ol) at a temperature of about 380 ° F. (193.3 ° C.).
ean®) for 17 seconds. The fried product had a final moisture of about 2% and a final fat content of about 26% fat.

[Brief description of the drawings]

FIG. 1 is a cross section (75 × magnification) of an expanded product sold on a typical market, showing porosity using scanning electron microscopy (SEM).

FIG. 2 is a cross section (75 × magnification) of an expanded product sold on a typical market, showing porosity using scanning electron microscopy (SEM).

FIG. 3 is a cross section (200 × magnification) of an expanded product sold in a typical market, SE
It is a figure which shows a bubble wall using M.

FIG. 4. Product made according to the invention (fried in triglyceride fat)
FIG. 3 is a cross-sectional view (magnification: 75 times) and shows porosity using SEM.

FIG. 5: Product made according to the invention (fried in triglyceride fat)
FIG. 3 is a cross-sectional view (magnification: 75 times) and shows porosity using SEM.

FIG. 6: Product made according to the invention (fried in triglyceride fat)
FIG. 2 is a cross section (magnification: 200 times) of FIG.

FIG. 7 is a cross section (75 × magnification) of a product (fried in non-digestible fat) manufactured according to the present invention, showing porosity using SEM.

FIG. 8 is a cross section (75 × magnification) of a product (fried in non-digestible fat) manufactured according to the present invention, showing porosity using SEM.

FIG. 9 is a cross section (200 × magnification) of a product (fried in non-digestible fat) manufactured according to the present invention, showing the cell wall using SEM.

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY , CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP , KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZA, ZW (72) Inventor Sea Yen-Ping United States 45242 Ohio Nincinnati Stable Hand Drive 10558 (72) Inventor Prosize Robert El. United States 45241 Cincinnati Larchwood, Ohio 7104 (72) Inventor Bank Paul Earl. United States 45248 Cincinnati Nathaniel Glen Drive, Ohio 4574 F-term (reference) 4B016 LC02 LE01 LG06 LK01 LK05 LK12 LP03 LP04 LP05 4B023 LC02 LC05 LE30 LG01 LG06 LG08 LK01 LK04 LL04 LP20 LQ01 4B025 LB10 LG03 LG02 LG03 LG03 LG04 LG03 The rapid drying method used for LP06 LP08 LP10 [continued summary] improves production capacity without sacrificing desired product attributes. The extrudate is heated to a temperature of about 175 degrees F (79.4 degrees C) to about 200 degrees F (93.3 degrees C) at a relative humidity (RH) of at least about 20% to about 1.0%. It may be dried for about 4 hours to about 4 hours. The semi-finished product may be packaged immediately after drying and does not require conditioning.

Claims (10)

[Claims] (1) (a) at least 10%, preferably 20% to 40%
% Rice flour; and other flour, preferably ground non-masa corn flour, oat flour, tapioca flour, potato flour, peanut flour, flour, rye flour, fine flour or mixtures thereof; preferably 0.5 A starch-based flour component comprising at least 10% and up to 30% starch; preferably at least 0.2% and up to 20% gluten, wherein the rice flour contains at least 10% amylose;
An emulsifier having from 0% to 99% starch-based flour component; (b) less than 8% sugar; (c) at least 0.5% salt; and (d) at least 0.3% monoglyceride. Wherein preferably the emulsifier is diacetyltartaric acid monoglyceride, polyglycerol ester, stearoyl-2-lactic acid ester, or a mixture thereof,
A flour blend comprising: 0.1% to 1.5% of an emulsifier; (e) 0.2% to 1.0% of a leavening agent comprising sodium bicarbonate; and (2) water. A dough composition characterized by the fact that it is constituted in a structured manner. 2. The starch-based flour component comprises 91.4 ° F. (33 ° F.).
C) to 203 degrees Fahrenheit (95 ° C); peak viscosity time from 3 minutes to 10 minutes; peak viscosity from 100 RVU to 360 RVU;
A dough composition according to claim 1, comprising flour having a final viscosity of from 0 RVU to 350 RVU. 3. The dough composition according to claim 1, wherein the starch and the starch-based flour component have a water absorption index (WAI) of less than 3. 4. Pasting temperature from 75.2 ° F. (24 ° C.) to 203 ° F. (95 ° C.); peak viscosity time of at least 6 minutes; 10 RVU to 14
A semi-finished product having a peak viscosity of 0 RVU; a final viscosity of 120 RVU to 350 RVU; a WAI of 3 to 8; and a moisture of 7% to 14%. (A) from 60% to 99% of a flour component based on starch, having at least 10% rice flour and the balance being another flour, starch;
From 0.1% to 1.5% of emulsifier with less than 8% sugar, at least 0.5% salt and at least 0.3% monoglyceride, and from 0.2% of swelling agent with sodium bicarbonate (B) injecting hot steam or water into the preconditioner, and adding 120% (48 ° F.) to the preconditioner.
. The mixture is processed for at least 1 minute at a processing temperature from 9 ° C.) to 200 ° F. (93.3 ° C.) to produce partially cooked water containing 18% to 35% moisture. Forming a summed mixture; (c) passing said partially cooked and hydrated mixture into a cooking extruder while adding water, comprising 28% to 70% moisture; (D) cooking the dough at a temperature from 80 degrees Fahrenheit (26.7 ° C) to 220 degrees Fahrenheit (104.4 ° C) to form a cooked dough; (E) passing the cooked dough through an exhaust area under a pressure of 5 to 18 inches of mercury to reduce the moisture content of the cooked dough; and (f) removing the cooked dough. And (c) cooling the cooked dough. To form areas of the exhaust process, and 200p
from 3 to 8 comprising: passing through an extrusion die at a pressure from si to 1,000 psi to form an extrudate; and (h) reducing the moisture of said extrudate to form a semi-finished product. A method for producing a semi-finished product having a WAI up to
Preferably, the emulsifier is pre-mixed with a fat selected from fats, shortenings, non-digestible fats, or mixtures thereof, prior to addition to the preconditioner. 6. After the drying step (h), hydrogenated or non-hydrogenated cottonseed oil, soybean oil, corn oil, tallow, olive oil, canola oil, rapeseed oil, peanut oil, non-digestible fats and the like The dried semi-finished product in a fat selected from the group consisting of a mixture of: a temperature of 360 ° F. (182.2 ° C.) to 390 ° F. (198.9 ° C.) for 15 seconds to 30 seconds. The method according to claim 5, further comprising the step of frying fat. 7. The water or steam of step (b) is injected over a period of 2 to 4 minutes, and wherein the mixture is heated at a temperature of 140 ° F. (60 ° C.) to 200 ° F. (93.3 ° C.). Processed; said fabric of step (d) is 1 ° F.
Cooked at a temperature from 60 degrees (71.1 degrees Celsius) to 190 degrees Fahrenheit (87.8 degrees Celsius); the cooking extruder has a screw speed from 130 rpm to 180 rpm; By drying the extrudate at a relative humidity of 20% to 40% at a temperature of 175 ° F. (79.4 ° C.) to 200 ° F. (93.3 ° C.) for 1.5 to 4 hours 7. The method of claim 6, wherein said method is reduced. 8. The process of reducing the moisture content of the extrudate, comprising: (a) from 20% to 25% at a temperature from 180 ° F. (82.2 ° C.) to 200 ° F. (93.3 ° C.) Pre-drying the extrudate to a moisture content of less than 12%; and (b) at a relative humidity of 20% to 25% for a time sufficient to reduce the moisture content to less than 12%. Dried extrudate,
Forming a semi-finished product; (c) at a temperature in the range of 100 degrees Fahrenheit (37.8 ° C.) to 120 degrees Fahrenheit (48.9 ° C.), the semi-finished product is sufficient to reach equilibrium. Tempering the semi-finished product over time. 9. A fat content of from 11% to 32%, a water content of less than 3%,
WAI from 3.5 to 4.5 and 77 ° F (25 ° C) to 203 ° F (9 ° F)
5 ° C.), peak viscosity time from 3 minutes to 10 minutes, 11
A fried snack piece having a peak viscosity from RVU to 55 RVU and a final viscosity from 20 RVU to 130 RVU. 10. A paste temperature of 122 ° F. (50 ° C.) to 194 ° F. (90 ° C.), a peak viscosity time of 3 minutes to 10 minutes, a peak viscosity of 100 RVU to 360 RVU, and a 150 RVU to 350 RVU. A flour blend characterized by having a final viscosity of up to.