METHOD OF MAKING AN EXPANDED CRISP SNACK FOOD PRODUCT

• US 3,753,735 A
• Filed: 08/10/1970
• Issued: 08/21/1973
• Est. Priority Date: 08/10/1970
• Status: Expired due to Term

• Current Assignee: Preservenbedrijf BV
• Original Assignee: Dirk R. D'Arnaud Gerkens
• Inventors: Gerkens, Dirk R. D'Arnaud
• Primary Examiner(s): Bashore, S. Leon
• Assistant Examiner(s): Frei, Frederick
• Application Number:
  US05/062,645
• Time in Patent Office: 1,107 Days
• Field of Search: 99/1P,207,83
• US Class Current: 426/549
• CPC Class Codes: A23L 19/19 from powdered or mashed potato products A23L19/135 takes precedence
• CPC Class Codes: Y10S 426/808 Starch base snack product

Abstract

Describes a method of making a snack food product from potato material having a reducing sugar content of above three percent on the dry basis, mixed with dried gelatinized starch to produce a reducing sugar content in said mixture of between one and two percent by weight, which mixture is seasoned with salt and other flavoring materials, and made into an extrudable mass by the addition of water, the mass extruded, the extruded material is dried and fried into a crispy expanded snack product.

Claims

2. The process of claim 1, in which the potato material is from the group consisting of dried potato flour, drum blanched and dried potatoes, mashed potato powder, potato granules and potato flakes having a reducing sugar content above three percent on the dry basis and the dried gelatinized starch is from the group consisting of potato, corn and tapioca starch.

3. A process for producing an extrudable mixture of potato flour mixture and water utilizable in the production of a crispy expanded fried foodstuff which consists essentially of admixing from 70 to 50 parts by weight of a potato material consisting of 50 to 100% of blanched, ground, dried potatoes in the form of potato flour, having a reducing sugar content of about 2 to 4% on a dry basis and 0 to 50% of a low grade dried potato material having a modified rehydration factor of less than 7, with from 30 to 50 parts by weight of a dried pregelatinized starch in such amounts as to obtain a potato flour mixture having a reducing sugar content of between 1 and 2% on the dry basis and a modified rehydration factor of between 8.5 and 15, mixing said potato flour mixture with water and salt to produce an extrudable mass having a moisture content of 28 to 35%.