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Patent Searching and Data


Title:
SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME
Document Type and Number:
WIPO Patent Application WO/2014/134505
Kind Code:
A4
Abstract:
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf- stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.

Inventors:
BROWN, Martha, Meadows (4503 Copperfield Drive, Grapevine, TX, 76051, US)
DIERL, Martin, Bernhard (1414 Quanah Court, Allen, TX, 75013, US)
JOSEPH, Ponnattu, Kurian (701 Rosita Street, Irving, TX, 75062, US)
LAWSON, Genevieve, Barnard (3829 Morning Dove, Carrollton, TX, 75007, US)
SCANNELL, Steve (3621 Remington Circle, Plano, TX, 75023, US)
VARMA, Supriya (6400 Windcrest Drive, No. 737Plano, TX, 75024, US)
Application Number:
US2014/019540
Publication Date:
September 04, 2014
Filing Date:
February 28, 2014
Export Citation:
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Assignee:
FRITO-LAY NORTH AMERICA, INC. (7701 Legacy Drive, Plano, TX, 75024-4099, US)
International Classes:
A21D2/16
Attorney, Agent or Firm:
CAHOON, Colin, P. (Carstens & Cahoon, LLPP.O. Box 80233, Dallas TX, 75380, US)
Download PDF:
Claims:
AMENDED CLAIMS

received by the International Bureau on 05 September 2014 (05.09.2014)

claimed is:

A shelf-stable crisp comprising:

batter cooked to a moisture content of between 2 and 5%;

wherein said shelf-stable crisp is shelf stable;

wherein said crisp comprises a crust along the entire periphery of said crisp; wherein the shelf-stable crisp is a sliced product; and

wherein each sliced piece of the sliced product has a crumb surface.

The shelf-stable crisp of claim 1 wherein said crisp comprises a lighter crumb and a darker crust.

The shelf-stable crisp of claim 1 wherein said crisp has a thickness of about 1/4 of an inch.

The shelf-stable crisp of claim 1 wherein said crisp has a dimension of about 2 and 1/4 inches long, about 2 and 1/4 inches wide, and about 1/4 inch in thickness.

The shelf-stable crisp of claim 4 wherein said crisp weighs between about 7 and 8 grams.

The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial ingredients.

7. The shelf-stable crisp of claim 1 wherein said oil comprises high oleic sunflower oil with antioxidants.

8 The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial

flavorings.

9. The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial colorings.

10. The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial

sweeteners.

11. The shelf-stable crisp of claim 1 wherein said crisp comprises a moisture content of

between 3% and 5%.

12. The shelf-stable crisp of claim 1 wherein said crisp comprises preservatives.

13. The shelf-stable crisp of claim 12 wherein said crisp does not comprise artificial

preservatives.

14. The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial

preservatives.

15. The shelf-stable crisp of claim 1 wherein said batter comprises oil. The shelf-stable crisp of claim 1 wherein said batter comprises gluten.

The shelf-stable crisp of claim 1 wherein said batter comprises flour.

18. The shelf-stable crisp of claim 1 wherein said batter comprises

The shelf-stable crisp of claim 1 wherein said batter comprises baking powder.

The shelf-stable of claim 1 wherein said batter comprises oil, gluten, flour, baking powder, and egg

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21. A method of making a shelf-stable crisp, said method comprising:

a. mixing ingredients to form a batter;

b. depositing said batter into a pan;

c. baking said batter to form a first baked product;

d. cooling said first baked product;

e. slicing said first baked product;

f. drying said first baked product to form a shelf-stable crisp, wherein said crisp comprises a moisture content of between 2% and 5% by weight;

wherein said pan comprises a product-sized baking pan;

wherein said crisp comprises crust around the entire periphery

22. The method of claim 21 wherein said slicing comprises ultrasonic slicing.

23. The method of claim 21 wherein said cooling of step d) further comprises depanning said first baked product from said pan.

24. The method of claim 21 wherein said depositing of step b) further comprises racking multiple pans in a rack.

25. The method of claim 21 wherein said baking of step c) comprises a batch oven.

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26. The method of claim 21 wherein said drying of step f) comprises drying in a continuous oven.

27. The method of claim 21 wherein said drying of step f) comprises drying in an

impingement oven.

28. The method of claim 21 wherein said drying of step f) comprises drying in a monolayer.

29. The method of claim 21 further comprising step g) packaging said shelf-stable crisp.

30. The method of claim 21 wherein said crisp does not comprise artificial preservatives.

31. The method of claim 21 wherein said slicing comprises slicing to a thickness of about 1/4 of an inch.

32. The method of claim 21 wherein said baking of step c) comprises baking to a moisture content of between 25 and 35%.

33. The method of claim 21 wherein said crisp comprises a moisture content of between 3% and 5%.

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