Process for making tortilla chips with controlled surface bubbling

US6572910B2 · kind B2 · utility

Assignee

• The Procter & Gamble Company · US

Inventors

• David Arthur Lanner · Cincinnati, US
• Yen-Ping Chin Hsieh · Cincinnati, US
• Stephen Paul Zimmerman · Wyoming, US
• Lee Michael Teras · Cincinnati, US
• Charles E. Jones · Cary, US
• John Herring · Jackson, US
• Russell William Groves · Cincinnati, US
• Mark Joseph Fiteny · Menlo Park, US

Key dates

• Filing date: May 24, 2001
• Grant date: Jun 3, 2003
• Expiry date: May 24, 2021

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/808
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

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%.