Method for making a dual-textured food substrate having...

Details Method for making a dual-textured food substrate having... Method for making a dual-textured food substrate having...

A - Human Necessities

23

L

A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2553253

Method for making a dual-textured food substrate having large seasoning bits whereby the Bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

L'invention concerne un procédé de conception d'un substrat alimentaire dual texturé possédant de gros morceaux d'assaisonnement qui ont sensiblement adhérés au substrat alimentaire ou à la frite. Une première garniture contenant des gros morceaux d'assaisonnement et un agent adhérent sec est appliquée sur une frite cuite dotée d'une première texture. Cette frite cuite, garnie est ensuite chauffée à une certaine température, de telle manière que l'agent adhérent sec subit une transition vitreuse et s'écoule autour du point de contact du substrat alimentaire morceau par morceau. La frite cuite, garnie est alors soumise à des conditions de traitement modifiées, telles que le refroidissement, l'agent adhérent durcit et une liaison est formée entre la frite et les morceaux d'assaisonnement. Une seconde garniture possédant une seconde texture est alors disposée et amenée à fondre sur la frite. Les propriétés de l'ingrédient alimentaire sont optimisées de façon à engendrer un produit alimentaire texturé dual de longue conservation.

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