TH15766U - Snack products made from sweet potatoes and their manufacturing processes. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention: The sweet potato snack product consists of dried sweet potato, dried cassava, dried wheat, corn starch, and salt. The production process is as follows: Mix the dry ingredients together, knead the mixture with water, shape it, and then dry it until the moisture content is 0.1-15%. The dried dough is then puffed using non-frying techniques such as hot air drying, superheated steam drying, and microwave drying. The result is a healthy snack product using sweet potato as the main ingredient. The dough preparation process is simple, reducing production time, and it has a long shelf life at room temperature. Furthermore, the dough has the important property of puffing well using non-frying techniques. The puffed snack product has numerous small pores in its structure, resulting in a light and crispy texture. It retains the natural characteristics of the sweet potato used and can be flavored with various ingredients.

Claims (9)

Page 1 of 2. Claims. 1. Sweet potato snack products consist of 19.9-87.9 percent by weight of sweet potato, 10-40 percent by weight of tapioca starch, 1-20 percent by weight of wheat flour, 1-20 percent by weight of corn starch, and 0.1-3 percent by weight of salt. 2. Snack products made from sweet potatoes, as per claim 1, where the selected sweet potato raw material may be either sweet potato, sweet potato flour (flour or native flour), modified sweet potato flour, pre-gelatinized sweet potato flour, sweet potato premix flour, sweet potato starch, or modified sweet potato starch, either individually or in combination. 3. Snack products made from sweet potatoes, as per claim 1 or 2, where tapioca starch, wheat starch, and corn starch are in the form of flour (native flour), starch, modified flour, modified starch, or premix flour, either individually or in combination. 4. Which of the following processes for producing sweet potato snack products, as outlined in claims 1-3, involves the following steps? a. Raw material preparation or premixing step: Sweet potato, cassava starch, wheat flour, corn starch, and salt are mixed together. b. Kneading: Water is added to the mixed ingredients from step a, and the dough is kneaded until it reaches a moisture content of 35-60%. c. Dough shaping: This can be done by heating and shaping, or by shaping and heating. d. Drying: The dough from step c is dried in a hot air oven at a temperature of 45-250 degrees Celsius until the shaped dough has a moisture content of 0.1-15%. e. Puffing: The dried dough from step d is puffed using a non-frying technique under conditions that can be selected from hot air drying or superheated steam drying. Using microwave technology, either method (page 2 of 2), the product obtained from step (step E) is then packaged to produce a sweet potato snack product. 5. The manufacturing process for sweet potato snack products under claim 4, where dough shaping in step C by heating and forming, involves the following steps: The dough from step B is steamed or boiled in hot water until the center of the dough reaches a temperature of 60-120 degrees Celsius for 5-60 minutes. After the specified time, the heated dough is flattened into sheets with a thickness of 0.1-1 centimeter and shaped as desired. Shapes can be chosen from lines, circles, rectangles, squares, individually or in combination. 6. The manufacturing process for sweet potato snack products under claim 4, where dough shaping in step C, involves the following steps: The dough from step B is flattened into sheets with a thickness of 0.1 - 1 centimeter and shaped as desired, either into lines, circles, rectangles, or squares, individually or in combination. The shaped dough is then heated by steaming or boiling until the center of the dough reaches a temperature of 60 - 120 degrees Celsius for 5 - 60 minutes. 7. The manufacturing process for sweet potato snack products under claim 4, where puffing in step e. is achieved by hot air drying at a temperature of 150-230 degrees Celsius for 1-60 minutes. 8. The manufacturing process for sweet potato snack products under claim 4, where puffing in step C is achieved by superheated steaming at a temperature of 150-230 degrees Celsius for 1-60 minutes. 9. The manufacturing process of sweet potato snack products under claim 4, where puffing in step e. is achieved by microwave heating in a microwave oven (500 - 1200 watts) for 5 seconds - 10 minutes.