Tortilla chips with controlled surface bubbling

A - Human Necessities – 23 – L

Patent

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Details

IPC codes

A23L 1/164 (2006.01)

Type

Patent

Patent number

CA 2406965

Description

Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12 % to about 40 % large surface features; from about 20 % to about 40 % medium surface features; and from about 25 % to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15 %.

L'invention concerne des amuse-gueule uniformes, de préférence des croustilles au maïs, caractérisés par une surface surélevée ainsi qu'un procédé de préparation desdits amuse-gueule. Ces amuse-gueule peuvent être constitués d'une composition de pâte contenant une matière à base d'amidon précuite et de l'amidon prégélatinisé. De préférence, ces amuse-gueule présentent des caractéristiques de surface surélevée comprenant des caractéristiques de grande surface comprises entre environ 12 % et environ 40 %; des caractéristiques de surface moyenne comprises entre environ 20 % et environ 40 %; et des caractéristiques de petite surface comprises entre environ 25 % et environ 60 %. Dans un mode de réalisation, l'épaisseur moyenne de l'amuse-gueule est comprise entre environ 1 mm et environ 3 mm; l'épaisseur moyenne des caractéristiques de surface surélevée est comprise entre environ 2,3 mm et environ 3,2 mm; l'épaisseur maximum de l'amuse-gueule est inférieur à environ 5,5 mm; tandis que le coefficient de variation de l'épaisseur de l'amuse-gueule est supérieure à environ 15 %.

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