Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Type:
Grant
Filed:
March 14, 2007
Date of Patent:
January 11, 2011
Assignee:
Frito-Lay Trading Compnay GmbH
Inventors:
John Richard Bows, Colin Jeffrey Burnham, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Brian Richard Newberry