WO2001062105A1 - Produits de croustilles de collation fortement assaisonnes et processus de fabrication correspondant par revetement d'un excipient lipophile aromatise et d'un assaisonnement sec - Google Patents

Produits de croustilles de collation fortement assaisonnes et processus de fabrication correspondant par revetement d'un excipient lipophile aromatise et d'un assaisonnement sec Download PDF

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Publication number
WO2001062105A1
WO2001062105A1 PCT/US2001/004338 US0104338W WO0162105A1 WO 2001062105 A1 WO2001062105 A1 WO 2001062105A1 US 0104338 W US0104338 W US 0104338W WO 0162105 A1 WO0162105 A1 WO 0162105A1
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WO
WIPO (PCT)
Prior art keywords
oil
chip
base
snack
seasoning
Prior art date
Application number
PCT/US2001/004338
Other languages
English (en)
Inventor
Donald Vaughn Neel
Original Assignee
Recot, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Recot, Inc. filed Critical Recot, Inc.
Priority to AU2001236873A priority Critical patent/AU2001236873A1/en
Publication of WO2001062105A1 publication Critical patent/WO2001062105A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Definitions

  • the present invention relates to highly seasoned snack chip products. More specifically, the present invention relates to highly seasoned snack chip products which comprise relatively large amounts of seasoning ingredients and thus exhibit strong seasoning flavors, and which also possess a desirable total oil content.
  • Snack chip products including potato chips (crisps) and tortilla chips, are popular with consumers throughout much of the world. Snack chips often are seasoned with salt and/or any of a wide variety of flavorful sweet or savory seasoning materials. Snack chips seasoned with barbeque, sour cream and onion, or cheese flavored seasonings are especially popular in the United States, but other flavors are equally popular among other cultures.
  • Solid seasoning materials typically are applied to fully cooked base chips (such unseasoned snack chips are referred to herein as "base” chips) in the form of a powdery or granular material or blend of materials. Although such solid seasoning materials often are referred to as "dry,” such materials may include fats or oils.
  • seasoning materials in the form of viscous liquid oleaginous (oil-based) compositions.
  • Seasoned potato, tortilla and other snack chips are typically manufactured by first preparing the base chips (by frying in oil or baking) and then transporting the base chips to a seasoning apparatus.
  • One conventional seasoning apparatus consists of a rotating drum (tumbler) that receives the base chips, with a seasoning dispensing apparatus mounted within the drum.
  • An example of one such apparatus is disclosed in U.S. Patent No. 5,090,593, the entire disclosure of which is incorporated by reference herein.
  • the seasoning dispensing apparatus applies seasoning to the chips at a pre-determined rate as the chips are being tumbled within the drum.
  • the tumbling action of the chips helps to distribute the seasoning material uniformly. Although providing a uniform coating of seasoning on both sides of each chip may be a goal of the snack chip producer, this is often difficult to attain. Typically, dry powdery or granulated seasoning materials do not adhere especially well to the surface of base snack chip products. When the manufacturing process is properly designed, both oil on the surface of the chip and oil in the seasoning material itself can play roles in adhering the seasoning to the chip. In the case of base snack chips which are produced by frying, for example, the chips may be removed from the frying oil and transported to the seasoning apparatus where the powdered or granulated seasoning composition comes into contact with oil remaining on the surface of the chip.
  • base snack chips are prepared by baking (dehydrating in hot air ovens) rather than frying, as is the case with baked tortilla chips or baked fabricated potato crisps, oil may be applied to all or part of the surface of the base chips prior to the application of a seasoning material.
  • seasoning adhered to the surfaces of packaged snack chips may be physically stressed when the product is transported to the retail outlet, when the packages are loaded onto shelves or other display devices at the retail outlet and when the consumer transports the product home. During each of these times seasoning may separate from the snack chip and accumulate undesirably at the bottom of the package. The separation of seasoning from the chip reduces the flavor of the chip and negatively impacts consumer acceptance of the product
  • Oil content is another factor that makes a significant contribution to the overall consumer acceptance of snack chip products.
  • consumers often desire to limit their total dietary intake of fats and oils.
  • fats or oils play an important role in the texture and other so-called hedonic attributes of snack chips, such as "mouthfeel.” Snack chips with very low oil content often lack the hedonic attributes consumers expect and desire.
  • U.S. Patent No. 4,933,199 discloses an apparatus and method for preparing low-oil potato chips. Base potato chips are removed from frying oil prior to reaching their final moisture content. The par-fried chips are contacted with superheated steam to physically remove oil from the surface of the base chips soon after frying. The processed base chips have less than about 25% oil by weight. After the surface oil has been removed, the processed chips are finish-dried (dehydrated) in a hot air oven to a pre-determined final moisture content.
  • the desired result of such technology is a snack chip that securely carries a relatively large amount of seasoning and thus presents a relatively strong seasoning flavor to the consumer.
  • the snack chip should have a total oil content within an acceptable range, and the seasoning should be securely adhered to the chip.
  • the present invention provides a method for producing a highly seasoned snack chip having a desirable, pre-selected total oil content, comprising:
  • the present invention provides a method for producing a highly seasoned snack chip having a desirable, pre-selected total oil content, comprising:
  • the present invention provides a highly seasoned snack chip comprising a base chip having an oil content between about 22% and 30% by weight; an oleaginous coating disposed upon the base chip, said oleaginous coating comprising a seasoning material; and a dry seasoning adhered to the oleaginous coating.
  • the present invention relates to highly seasoned snack chips that provide overall high levels of seasoning as well as total oil contents within desirable ranges.
  • sold chip includes any of a wide variety of snacks food items that are commonly commercially available, including potato chips, fabricated potato chips which are manufactured from a potato-based flour, multigrain chips, corn chips and tortilla chips. Snack chips may be produced in a wide variety of shapes and sizes, inasmuch as the shape and size of the product are two factors that contribute to its overall consumer acceptability.
  • seasoning includes any of a wide variety of flavor imparting materials, including salt, materials that impart barbeque, sour cream and onion and cheese flavors, as well as materials that impart other flavors.
  • the seasoning may impart any desired flavor, including sweet, salty and savory flavors.
  • the seasoning may be a processed form of a naturally occurring material, such as a dried spice, a processed cheese product, or an extract. Artificial seasonings also may be used.
  • the production of the highly seasoned snack chips includes the steps of (a) providing a base chip having a pre-selected oil content, (b) applying to the base chip an oleaginous composition that includes at least one seasoning material to thereby produce a flavored, oil-coated base chip intermediate, and (c) applying a seasoning material to the intermediate.
  • the oil content of the base chip is pre-selected to inhibit oil absorption. This ensures that an undesirably large amount of oil from the oleaginous composition will not be absorbed by the base chip. Absorption of an excessive amount of oil can impair the ability of the oleaginous composition to serve, as is intended, as a binder for adhering the dry seasoning material to the base chip. Oil absorption also can effect the intended hedonic characteristics of the final product.
  • base chips, tortilla chips and fabricated potato crisps are especially preferred due to their widespread consumer appeal, the invention is applicable to a wide variety of chips including fabricated chips prepared from other farinaceous doughs including, for example, wheat flour and/or rice flour, as well as chips prepared from other vegetables or fruits.
  • Base chips may be prepared by frying in oil obtained from vegetable and/or animal sources, in non-nutritive oil such as olestra, or in blends thereof.
  • a useful pre-determined oil content of the base chip will be selected based upon the composition of the base chip, the composition of the oleaginous material and the composition of the dry seasoning material so that the base chip will not absorb an amount of oil so as to impair the function of the oleaginous material as a binder/adhesive for the dry seasoning. Oil contents in the range of about 22% to about 30%) are preferred for base potato chips produced by frying potato slices in oil. For tortilla chips produced by frying in oil, an oil content in the range of about 20%) +/- 2% is preferred.
  • an oleaginous, oil-based composition is applied to the base chip.
  • the oleaginous material may include one or more oils from vegetable or animal sources, a non-nutritive oil such as olestra, or mixtures thereof.
  • the oil(s) may be different from the frying oil(s) used to prepare the base chip, thus imparting a novel oil flavor not available from the frying oil.
  • Oils that are not suitable for commercial frying applications such as virgin olive oil, avocado oil, sesame oil, walnut oil, and the like can be used by the process disclosed herein to impart a flavor not provided by commercial frying oils.
  • the oleaginous material preferably includes a seasoning (flavoring) component, thus contributing to the seasoning flavor properties of the final product.
  • the seasoning component may be a liquid, such as a flavor extract or concentrate, which can be dissolved in or otherwise blended with the oil component.
  • the seasoning component may be a solid material, such as cheese food solids, that are blended with the oleaginous material to form a mixture such as a dispersion or slurry.
  • the oleaginous material when uniformly applied as a coating to the surfaces of the base chip, serves as a source of flavor and "mouthfeel" properties. It also functions as a binder, promoting adhesion of a subsequently applied dry seasoning material to the base chip.
  • the oil content of the base chip plays an important role in determining the effectiveness of the oleaginous coating as a binder for the dry seasoning. If the oil content of the base chip is too low, the base chip can absorb oil from the oleaginous coating and thereby impair its ability to serve as a binder. The rate and extent of the migration of oil from the oleaginous coating to the base chip is effected, in part, by the relative oil concentrations in each.
  • the optimal oil content of the base chip will vary, however, depending upon the components of the base chip, the oleaginous material and the dry seasoning, inasmuch as each component exhibits its own affinity (partition coefficient) for oil. In the case of certain preferred embodiments comprising potato chips fried in vegetable oil, the optimal oil content of the base chip is about 28%> +/- 2%> by weight, based upon the total weight of the base chip.
  • the oleaginous material is- an oil-based seasoning slurry.
  • the oil component of the slurry can be selected from edible oils and fats obtained from vegetable or animal sources, non-nutritive oil such as olestra, or mixtures thereof.
  • the seasoning component of the slurry can be any of a wide variety of known seasoning materials.
  • the oil and seasoning components of the slurry will be pre-mixed in the desired proportion and held in a mixing tank as a suspension at an appropriate temperature under constant agitation (stirring).
  • agitation stirrring
  • the base chips can be transported via a conveyor system from the frying or baking apparatus to a conventional seasoning tumbler.
  • the slurry is then sprayed onto the base chips using one or more nozzles that are appropriately placed near the entrance of the tumbler.
  • U.S. patent no. 4,576,108 the entire disclosure of which is incorporated by reference herein, describes such a system. Agitation of the chips within the tumbler contributes to the even application of the oleaginous material.
  • the application rate, location of the spray nozzles and spray pattern will be selected, along with the tumbler design and tumbler loading and operation parameters, to provide, ideally, uniform application of the slurry to all surfaces of each base chip.
  • the oleaginous material may be sprayed onto base chips that are being transported on a conveyor belt system.
  • a dry seasoning material is then applied to the oil-coated chip intermediate.
  • the dry seasoning application, or "dusting,” of the oil-coated chips serves two purposes.
  • the dry seasoning provides a second source of seasoning, thereby permitting the final product to provide better hedonic qualities, specifically a more intense seasoned flavor than conventional single- stage seasoned snack chips.
  • the dry seasoning may impart flavors that are similar to the seasoning component in the oleaginous material.
  • the dry seasoning may also impart flavors that are not similar to the seasoning component in the oleaginous material.
  • the oleaginous material may carry a barbeque flavoring component and the dry seasoning may comprise cheese solids providing a cheddar cheese flavor. In this way, a distinct two-flavor delivery system is provided.
  • the application of dry seasoning provides a dry outer surface for the snack chip as it exits the seasoning tumbler which makes the snack chip suitable for immediate further processing.
  • Snack chips that receive only a slurry seasoning typically must be retained within the tumbler, or retained on a series of accumulating conveyors, for a period of time sufficient for the slurry to dry, prior to being transported to a packaging operation.
  • the use of accumulating conveyors in potato chip production can be problematic, and the present invention provides a slurry-seasoned potato chip product while avoiding the use of accumulating conveyors.
  • a conventional "seasoning snout" comprising an auger which rotates within a hollow tube may installed withing the seasoning tumbler, for example.
  • the auger transports the dry seasoning material through the tube, and holes spaced apart along the length of the tube permit the seasoning to drop onto the chip bed. Seasoning material that has not exited through the holes is expelled from the open, distal end of as the tube.
  • the seasoning apparatus disclosed in U.S. patent no. 5,721,000 the entire disclosure of which is incorporated by reference herein, may be used.
  • base chips are prepared from whole potatoes that are washed, peeled and sliced to produce slices having a ridged cross section and a thickness of approximately 0.068 inches.
  • the slices are fried in vegetable oil until they possess a moisture content of about 2%> by weight and an oil content of about 36% by weight.
  • the slices are then transported to an oil stripper apparatus of the type disclosed in U.S. patent no. 4,933,199, the entire disclosure of which is incorporated by reference herein.
  • the base chips are contacted with superheated steam to reduce their oil content to about 28% +/- 2% by weight.
  • the base chips are then placed in a drying oven until their total moisture content is in the range of about 1.3% +/- 0.2% by weight.
  • a preferred oleaginous composition (seasoning slurry) is prepared by mixing from about 50% to 75% by weight of an oil with from about 50% to 25%) of a seasoning component and most preferably about 2 parts of an oil with about 1 part of a seasoning component.
  • a dry seasoning composition subsequently is dispensed onto the chip bed within the tumbler.
  • the ratio of seasoning sourced from the oleaginous slurry to the dry seasoning ranges from about 70:30 to about 30:70 and preferably is about 50:50.
  • a potato chip having a total seasoning amount of about 13%> by weight will obtain 6.5% from the slurry seasoning and 6.5% from the dry seasoning.
  • snack chips having total seasoning in the range of about 12% to 14% by weight can be made by this invention and will retain such seasoning throughout its packaging and transport.
  • Seasoned snack chips made by traditional methods are typically seasoned with from about 6%> to 9% by weight of seasoning.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

On prépare des croustilles de collation assaisonnées en deux étapes à partir d'une croustille de base sur laquelle on applique un couche d'excipient lipophile et on fait adhérer sur cette couche un assaisonnement sec. Ladite couche sert de liant et d'adhésif à l'assaisonnement sec, ainsi que de source de saveurs et d'autres propriétés hédonistes telles que 'la sensation en bouche'. On présélectionne le contenu lipophile de la croustille de base. La présence de deux types d'assaisonnement sur une croustille de base dotée d'un contenu d'huile présélectionné aboutit sur une croustille de collation dotée de caractéristiques de saveurs intenses, d'une excellente adhérence de l'assaisonnement et d'un contenu lipophile total situé dans une gamme souhaitée.
PCT/US2001/004338 2000-02-25 2001-02-12 Produits de croustilles de collation fortement assaisonnes et processus de fabrication correspondant par revetement d'un excipient lipophile aromatise et d'un assaisonnement sec WO2001062105A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001236873A AU2001236873A1 (en) 2000-02-25 2001-02-12 Highly seasoned snack chips products and process for making them by coating withseasoned oil and dry seasoning

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US51317800A 2000-02-25 2000-02-25
US09/513,178 2000-02-25

Publications (1)

Publication Number Publication Date
WO2001062105A1 true WO2001062105A1 (fr) 2001-08-30

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AR (1) AR027547A1 (fr)
AU (1) AU2001236873A1 (fr)
CO (1) CO5221075A1 (fr)
WO (1) WO2001062105A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004016116A1 (fr) * 2002-08-14 2004-02-26 Mars, Incorporated Procede d'elaboration de collation a stockage stable comportant une couche comestible molle
WO2008075945A1 (fr) * 2006-12-19 2008-06-26 Givaudan Nederland Services B.V. Particules encapsulées aromatisées à enrobage coloré
EP2073648B1 (fr) * 2006-08-23 2011-04-20 Kellogg Company Produits alimentaires fortifiés avec des acides gras oméga-3 et leurs procédés de fabrication
US8697159B2 (en) 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
WO2015171158A1 (fr) * 2014-05-09 2015-11-12 General Mills, Inc. Appareil et procédé d'assaisonnement de coquilles à tacos
US20200221742A1 (en) * 2018-02-22 2020-07-16 Mizkan Holdings Co., Ltd. Food fat/oil mixture and method for manufacturing the same

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4923705A (en) * 1988-09-30 1990-05-08 Borden, Inc. Continuous method for making kettle style potato chips
US4985269A (en) * 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
EP0482709A1 (fr) * 1990-10-25 1992-04-29 The Procter & Gamble Company Produit de snack à basse teneur en matières grasses
US5846587A (en) * 1995-05-31 1998-12-08 Nabisco Technology Company Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks
WO1999001039A1 (fr) * 1997-07-02 1999-01-14 The Procter & Gamble Company Suspension servant a ajouter une quantite determinee d'ingredient a un produit alimentaire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4923705A (en) * 1988-09-30 1990-05-08 Borden, Inc. Continuous method for making kettle style potato chips
US4985269A (en) * 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
EP0482709A1 (fr) * 1990-10-25 1992-04-29 The Procter & Gamble Company Produit de snack à basse teneur en matières grasses
US5846587A (en) * 1995-05-31 1998-12-08 Nabisco Technology Company Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks
WO1999001039A1 (fr) * 1997-07-02 1999-01-14 The Procter & Gamble Company Suspension servant a ajouter une quantite determinee d'ingredient a un produit alimentaire

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
G NADISON: "Seasoning blends for expanded snacks", BAKING INDUSTRIES JOURNAL, XP002079018 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004016116A1 (fr) * 2002-08-14 2004-02-26 Mars, Incorporated Procede d'elaboration de collation a stockage stable comportant une couche comestible molle
EP2073648B1 (fr) * 2006-08-23 2011-04-20 Kellogg Company Produits alimentaires fortifiés avec des acides gras oméga-3 et leurs procédés de fabrication
WO2008075945A1 (fr) * 2006-12-19 2008-06-26 Givaudan Nederland Services B.V. Particules encapsulées aromatisées à enrobage coloré
US8697159B2 (en) 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
WO2015171158A1 (fr) * 2014-05-09 2015-11-12 General Mills, Inc. Appareil et procédé d'assaisonnement de coquilles à tacos
US20200221742A1 (en) * 2018-02-22 2020-07-16 Mizkan Holdings Co., Ltd. Food fat/oil mixture and method for manufacturing the same

Also Published As

Publication number Publication date
CO5221075A1 (es) 2002-11-28
AR027547A1 (es) 2003-04-02
AU2001236873A1 (en) 2001-09-03

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