Claims
- 1. A food product comprising:
a thermally processed potato substrate comprising less than about 6% moisture content at least partially coated with a coating composition comprising a food starch component prior to thermal processing, wherein the at least partially coated potato substrate comprises at least about 20% less fat (adjusted to an about 1% product moisture basis) after thermal processing than a substantially similarly thermally processed uncoated potato substrate.
- 2. The food product of claim 1, wherein the food starch component comprises a potato starch and a corn starch.
- 3. The food product of claim 2, wherein the potato substrate comprises less than about 3% moisture content.
- 4. The food product of claim 2, wherein the potato substrate comprises a thickness of from about 0.020 inches to about 0.080 inches.
- 5. The food product of claim 4, wherein the thermally processed at least partially coated potato substrate comprises at least about 30% less fat (adjusted to an about 1% product moisture basis) than a substantially identical thermally processed, uncoated potato substrate.
- 6. The food product of claim 4, wherein the coating composition comprises a slurry.
- 7. The food product of claim 4, wherein the potato starch comprises a modified potato starch.
- 8. The food product of claim 7, wherein the modified potato starch comprises at least one modified potato starch chosen from: an ungelatinized potato starch; an acetylated potato starch; an oxidized potato starch; a substituted potato starch; and a crosslinked potato starch.
- 9. The food product of claim 7, wherein the corn starch comprises at least one corn starch chosen from the group consisting of: a modified corn starch; an unmodified corn starch; a high amylose corn starch; a medium amylose corn starch; and a low amylose corn starch.
- 10. The food product of claim 6, wherein the thermal processing comprises frying the at least partially coated food substrate.
- 11. The food product of claim 6, wherein the thermal processing comprises parfrying, then subsequently baking the at least partially coated food substrate.
- 12. The food product of claim 6, wherein the coating composition comprises:
a modified potato starch; a corn starch; a dextrin; an edible oil; a stabilizer; and a leavening agent.
- 13. The food product of claim 12, wherein the coating composition comprises:
from about 20% to about 90% modified potato starch; from about 1% to about 30% corn starch; from about 1% to about 30% dextrin; from about 0.1% to about 2% edible oil; from about 0.1% to about 2% stabilizer; and from about 0.1% to about 2% leavening agent.
- 14. The food product of claim 13, wherein the modified potato starch comprises a crosslinked modified potato starch.
- 15. The food product of claim 14, wherein the crosslinked modified potato starch comprises at least one crosslinked modified potato starch chosen from a crosslinked, acetylated potato starch; a crosslinked, oxidized potato starch; and a crosslinked, substituted potato starch.
- 16. The food product of claim 14, wherein the corn starch comprises an oxidized corn starch and an unmodified high amylose corn starch.
- 17. The food product of claim 15, wherein the corn starch comprises at least one corn starch chosen from a modified corn starch; an unmodified corn starch; a high amylose corn starch; and a low amylose corn starch.
- 18. The food product of claim 12, wherein the at least one dextrin comprises a dextrin chosen from a tapioca dextrin; a corn dextrin; a rice dextrin; and a wheat dextrin.
- 19. The food product of claim 18, wherein the dextrin comprises a high amylose dextrin.
- 20. The food product of claim 19, wherein the edible oil comprises a soybean oil.
- 21. The food product of claim 20, wherein the stabilizer comprises a gum component.
- 22. The food product of claim 21, wherein the stabilizer comprises xanthan gum.
- 23. The food product of claim 22, wherein the leavening agent comprises monocalcium phosphate.
- 24. The food product of claim 6, wherein the slurry is applied to the potato chips at a temperature of from about 35° F. to about 100° F.
- 25. The food product of claim 24, wherein the slurry solids concentration comprises a concentration of from about 5% to about 70% slurry solids.
- 26. The food product of claim 24, wherein the slurry viscosity comprises a viscosity of from about 13 seconds to about 60 seconds as measured by using a Zahn #2 cup (Signature Series).
- 27. A low-fat potato chip product comprising:
a potato substrate comprising less than about 6% moisture content and a thickness of from about 0.020 inches to about 0.080 inches at least partially coated with a coating composition comprising: from about 20% to about 90% crosslinked modified potato starch; from about 1% to about 30% modified corn starch; from about 1% to about 30% corn dextrin; from about 0.1% to about 2% soybean oil; from about 0.1% to about 2% flow agent; and from about 0.1% to about 2% stabilizer, wherein the at least partially coated potato substrate comprises at least about 30% less fat (adjusted to an about 1% product moisture basis) after thermal processing than a substantially similarly thermally processed uncoated potato substrate.
- 28. The low-fat potato chip product of claim 27, wherein the potato substrate comprises less than about 3% moisture.
- 29. The low-fat potato chip of claim 27, wherein the thermally processed, coated potato substrate comprises at least about 40% less fat (adjusted to an about 1% product moisture basis) than a substantially identical thermally processed, uncoated potato substrate.
- 30. The low-fat potato chip of claim 29, wherein the thermal processing comprises frying.
- 31. The low-fat potato ship of claim 29, wherein the thermal processing comprises parfrying and baking.
- 32. A method of making a food product comprising:
providing a potato substrate and a wet slurry coating composition comprising a food starch component; at least partially coating the potato substrate with the wet slurry coating composition; and thermally processing the coated potato substrate until the potato substrate comprises less than about 6% moisture content thereby forming a potato chip comprising at least about 20% less fat (adjusted to a 1% product moisture basis) than a substantially similar thermal processed uncoated potato substrate.
- 33. The method of claim 32 wherein the potato substrate comprises less than about 3% moisture content after thermal processing.
- 34. The method of claim 33, wherein the food starch component comprises a potato starch and a corn starch.
- 35. The method of claim 34, wherein potato substrate comprises to a thickness of from about 0.020 inches to about 0.080 inches.
- 36. The method of claim 35, wherein the potato starch comprises a modified potato starch.
- 37. The method of claim 36, wherein the modified potato starch comprises at least one modified potato starch chosen from an ungelatinized potato starch; an acetylated potato starch; an oxidized potato starch; a substituted potato starch; and a crosslinked potato starch.
- 38. The method of claim 35, wherein the corn starch comprises at least one modified potato starch chosen from a modified corn starch; an unmodified corn starch; a high amylose corn starch; a medium amylase corn starch; and a low amylose corn starch.
- 39. The method of claim 35, wherein processing comprises frying the at least partially coated food substrate.
- 40. The method of claim 35, wherein processing comprises parfrying and subsequently baking the at least partially coated food substrate.
- 41. The method of claim 35, wherein the wet slurry coating composition comprises: a modified potato starch;
a corn starch; a dextrin; an edible oil; a stabilizer; and a leavening agent.
- 42. The method of claim 40, wherein the coating composition comprises:
from about 20% to about 90% modified potato starch; from about 1% to about 30% corn starch; from about 1% to about 30% dextrin; from about 0.1% to about 2% edible oil; from about 0.1% to about 2% stabilizer; and from about 0.1% to about 2% leavening agent.
- 43. The method of claim 42, wherein the at least one modified potato starch comprises a crosslinked, modified potato starch.
- 44. The method of claim 43, wherein the at least one crosslinked modified potato starch comprises at least one crosslinked, modified potato starch selected from the group consisting of:
a crosslinked, acetylated potato starch; a crosslinked, oxidized potato starch; and a crosslinked, substituted potato starch.
- 45. The method of claim 44, wherein the corn starch comprises at least one corn starch chosen from a modified corn starch; an unmodified corn starch; a high amylose corn starch; a medium amylose cornstarch; and a low amylose corn starch.
- 46. The method of claim 44, wherein the at least one corn starch comprises a combination of an oxidized corn starch and an unmodified high amylose corn starch.
- 47. The method of claim 46, wherein the dextrin comprises a dextrin chosen from a tapioca dextrin; a corn dextrin; a rice dextrin; and a wheat dextrin.
- 48. The method of claim 46, wherein the dextrin comprises a high amylose dextrin.
- 49. The method of claim 48, wherein the edible oil comprises a soybean oil.
- 50. The method of claim 49, wherein the stabilizer comprises a gum component.
- 51. The method of claim 50, wherein the gum component comprises xanthan gum.
- 52. The method of claim 51, wherein the leavening agent comprises monocalcium phosphate monohydrate.
- 53. The method of claim 52, wherein the potato substrate is fried from about 1 second to about 90 seconds.
- 54. The method of claim 53, wherein the potato substrate is fried at a temperature from about 300° F. to about 400° F.
- 55. The method of claim 40, wherein the potato pieces are parfried for from about 1 second to about 90 seconds.
- 56. The method of claim 55, wherein the potato pieces are baked from about 2 minutes to about 30 minutes.
- 57. The method of claim 56, wherein the potato pieces are baked at a temperature of from about 100° F. to about 400° F.
- 58. A method of making a low-fat potato chip with substantially the same taste as a traditional potato chip comprising:
providing a potato piece and a slurry coating composition comprising:
from about 20% to about 90% modified potato starch; from about 1% to about 30% corn starch; from about 1% to about 30% dextrin; from about 0.1% to about 2% edible oil; from about 0.1% to about 2% stabilizer; and from about 0.1% to about 2% leavening agent; cutting the potato piece into a potato substrate comprising a thickness of from about 0.020 inches to about 0.080 inches; at least partially coating the potato substrate with the slurry coating composition; and thermally processing the coated potato substrate until the potato substrate comprises less than about 3% moisture thereby forming potato chips comprising at least about 30% less fat (adjusted to an about 1% product moisture basis) than a substantially similar thermal processed uncoated potato substrate.
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation in-part of U.S. patent application Ser. No. 10/170,964 entitled Snack/Convenience Foods and the Like Having External and/or Internal Coating Compositions filed on Jun. 13, 2002, the disclosure of which is hereby incorporated by reference in its entirety, which claims the benefit of (1) U.S. Provisional Application Serial No. 60/305,005 filed on Jul. 12, 2001, the disclosure of which is hereby incorporated by reference in its entirety and (2) U.S. Provisional Serial No. 60/334,646 filed on Nov. 30, 2001, the disclosure of which is hereby incorporated by reference in its entirety.
Provisional Applications (2)
|
Number |
Date |
Country |
|
60305005 |
Jul 2001 |
US |
|
60334646 |
Nov 2001 |
US |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
10170964 |
Jun 2002 |
US |
Child |
10754224 |
Jan 2004 |
US |