Process for making reduced-fat fried snacks with lighter,...

Details Process for making reduced-fat fried snacks with lighter,... Process for making reduced-fat fried snacks with lighter,...

A - Human Necessities

23

L

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

Patent

CA 2168776

Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventioal fried snacks. A dough is formed which contains from 50 % to 70 % flour (preferably potato flour), at least 3 % hydrolyzed starches, from 1 % to 10 % calcium carbonate and a relatively low level of added water (20 % to 40 %). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18 % to 38 % fat. The fried snack pieces are from 1 % to 14 % larger by volume as compared to conventional fried snack pieces of equal weight.

L'invention concerne un procédé de fabrication d'en-cas frits à teneur réduite en graisse, ayant une structure plus légère et plus expansée que celle des en-cas frits habituels. On forme une pâte contenant de 50 à 70 % de farine (de préférence de la fécule de pomme de terre), au moins 3 % d'amidons hydrolysés, de 1 à 10 % de carbonate de calcium, à laquelle on ajoute une quantité relativement faible d'eau (20 à 40 %). On allonge cette pâte en une feuille dans laquelle on découpe les en-cas que l'on frit. Ces en-cas frits ne contiennent que de 18 à 38 % de graisse et ont un volume supérieur de 1 à 14 % par rapport aux en-cas habituels de poids égal.

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