Process for making a corn chip with potato chip texture
US4645679A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 24, 1984 |
| Grant date | Feb 24, 1987 |
| Priority date | — |
| Expiry date | Dec 24, 2004 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for making a corn chip with potato chip texture is described. The chip has increased mouthmelt, crispness, and lightness like potato chips and it is less hard and gritty than standard corn chips. It also has a distinctive corn flavor. In a preferred process, corn is cooked in water at 140.degree. F. (60.degree. C.) to 212.degree. F. (100.degree. C.) for 30 minutes to 4 hours. The corn hulls are removed, and the corn is comminuted. A starch material is cooked in water until it is adequately hydrated, and then comminuted. The comminuted corn and starch material are mixed together to form a dough having a ratio of corn to starch material of 95:5 to 80:20. The dough is extruded, formed into a sheet, cut into segments, and deep-fried to form the finished chip.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.