Title:
METHOD FOR MAKING A DUAL-TEXTURED FOOD SUBSTRATE HAVING LARGE SEASONING BITS
Document Type and Number:
WIPO Patent Application WO2005070135
Kind Code:
B1
Abstract:
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.
Inventors:
HEYWOOD ADRIANNA ASHLEY (US)
KING MICHAEL K (US)
SMITH RICHARD TODD (US)
LONGO HEATHER ANN (US)
KING MICHAEL K (US)
SMITH RICHARD TODD (US)
LONGO HEATHER ANN (US)
Application Number:
PCT/US2005/000777
Publication Date:
July 20, 2006
Filing Date:
January 11, 2005
Export Citation:
Assignee:
FRITO LAY NORTH AMERICA INC (US)
HEYWOOD ADRIANNA ASHLEY (US)
KING MICHAEL K (US)
SMITH RICHARD TODD (US)
LONGO HEATHER ANN (US)
HEYWOOD ADRIANNA ASHLEY (US)
KING MICHAEL K (US)
SMITH RICHARD TODD (US)
LONGO HEATHER ANN (US)
International Classes:
A23L1/00; A23L1/164; A23L19/10; A23L19/18
Download PDF: