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WO2015095534A1 - Processus de fabrication de produits alimentaires à base de pâte avec un substitut de sel granulé non soluble - Google Patents

Processus de fabrication de produits alimentaires à base de pâte avec un substitut de sel granulé non soluble Download PDF

Info

Publication number
WO2015095534A1
WO2015095534A1 PCT/US2014/071184 US2014071184W WO2015095534A1 WO 2015095534 A1 WO2015095534 A1 WO 2015095534A1 US 2014071184 W US2014071184 W US 2014071184W WO 2015095534 A1 WO2015095534 A1 WO 2015095534A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
salt
tapioca
granulated
food product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2014/071184
Other languages
English (en)
Inventor
Brent CARLSON-LEE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Open Door Foods LLC
Original Assignee
Open Door Foods LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US14/136,400 external-priority patent/US9961918B2/en
Application filed by Open Door Foods LLC filed Critical Open Door Foods LLC
Publication of WO2015095534A1 publication Critical patent/WO2015095534A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

Definitions

  • the present disclosure generally relates to the substitution of a non-soluble granulated product for sea salt or pretzel salt or other large-particulate salts such as kosher salt for use on dough-based products or non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend.
  • a non-soluble granulated product for sea salt or pretzel salt or other large-particulate salts such as kosher salt for use on dough-based products or non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend.
  • the invention uses granulated white tapioca on deep fried or baked dough-based products as a substitute for sea salt or pretzel salt.
  • Dough-based products either baked or deep fried, are popular snacks.
  • One exemplary product comprises pretzels, in both soft, i.e., hot and fresh, and packaged, shelf-stable forms. Pretzels are often consumed with a dip and several known pretzel products comprise a dip as a filling within the pretzel body. These known products are deficient in a number of ways:
  • pretzel salt or sea salt when applied to dough- based products, which are provided by the present invention, comprise:
  • the present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products.
  • the dough- based product comprises a filling sealed within a pocket while in other embodiments, the dough- based product is not filled.
  • the dough-based product is heated by baking, deep-frying or microwaving.
  • the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention.
  • the salt substitute comprises granulated white tapioca.
  • Figure 1 illustrates a flow chart for one embodiment of the present invention.
  • the present disclosure is generally directed to, in one embodiment, a food product such as a dough-based product comprising non-soluble, substantially white, granular salt substitute having a texture with a crunchiness mimicking that of pretzel salt or kosher salt thereon or incorporated therein.
  • the salt substitute may be applied or added to the food product at a point in the manufacturing process that is prior to freezing and subsequent heating of the raw dough-based product and, therefore, the salt substitute must be non-soluble in order to withstand the process of adhering the salt substitute to the raw dough and subsequent freezing of the raw dough-based product as well as deep frying and/or baking or microwaving.
  • the salt substitute comprises essential characteristics comprising consistency of saltiness in each bite (where a sodium-based product such as salt is blended or mixed with the salt substitute), visibly irregularly shaped and substantially white granulated particles and a crunchiness mimicking the crunchiness of pretzel salt.
  • Measuring the texture of foods may be achieved by a number of methods, including measuring sound intensity over time during chewing activity, measuring frequencies produced during chewing activity, and observing and recording tactile sensations during chewing activity.
  • the crunchiness of the salt substitute e.g., granulated white pearl tapioca
  • the crunchiness of other substances e.g., pretzel salt or kosher salt.
  • thermal processing is utilized to bring the crunchy texture of the granulated white pearl tapioca to a comparable crunchiness with that of pretzel salt or kosher salt.
  • baking and/or microwaving will participate in the dissolution of the large particulate salts when latent moisture is present as in known products and processes.
  • the food product e.g., a dough-based product will comprise shapes comprising: a square, a half round or half circle, a triangle, a rectangle, a cylinder, a pretzel knot, as well as any other shaping as the skilled artisan will recognize.
  • the dough-based product will comprise a pocket with filling, e.g., a pretzel product with a pocket, that is sealed inside the dough-based product.
  • These filled dough-based products will be shaped from a sheet of dough having a thickness, the filling is then deposited onto the shaped product, thereby forming the pocket when the dough is folded over the filling, encapsulating or enclosing the filling therein.
  • the seal is then created which consists of compressing the edges of the dough-based product together.
  • One of the basic complaints with known products is the loss of filling during a heating process, e.g., baking or microwaving. This is as a result of an ineffectively sealed edge and/or the dough sheet being too thin.
  • An alternative is to form the dough shape, then inject the dough shape with a filling which is a known embodiment that is also susceptible to filling loss.
  • the thickness of the dough sheeting will be in the range of about 2,000 ⁇ to about 3,000 ⁇ .
  • the dough sheeting may comprise a thickness of about 2,000 ⁇ to about 3,500 ⁇ .
  • the dough sheeting may comprise a thickness of about 2,000 ⁇ to about 4,000 ⁇ .
  • the dough sheeting may comprise a thickness of about 3,000 ⁇ ⁇ ⁇ to about 4,000 ⁇ .
  • the dough sheeting may comprise a thickness of about 700 ⁇ to about 1,300 ⁇ or, in other embodiments, about 500 ⁇ to about 4,000 ⁇ .
  • the seal around at least a portion of the dough-based product comprises a sealed edge having a width, wherein the edges of the folded dough are compressed.
  • this seal may be 1 ⁇ 4 inches wide while in other embodiments the seal may be 3/8 inches wide, while in still other embodiments, the width of the sealed edge may be 1 ⁇ 2 inches wide. In certain embodiment, the sealed edge may be at least 1/4 inches wide.
  • One or more of the dough sheeting, shaping and folding may be done manually or using one or more machines as is known in the art.
  • process 100 one embodiment of the present invention is illustrated as process 100.
  • the process begins by forming a dough comprising a flour and sodium bicarbonate and/or yeast as a leavening agent 10.
  • the formed dough is further formed into a laminated sheet with a thickness in the range of preferably 700 ⁇ to 1,300 ⁇ in step 20.
  • the laminated dough sheet is formed into shapes 30.
  • the shapes may comprise a pocket with filling deposited thereon and therein.
  • the dough sheet may be folded over, with the filling having been enclosed within the dough sheet and pocket. Then, the edges where the folded dough come together are sealed, with a sealing width of at least 1/4 inches.
  • One preferred width for the sealed edge is 1 ⁇ 2 inch, though other widths will readily present themselves to the skilled artisan.
  • the formed shapes are then covered, e.g., by spraying or brushing and the like, with a gum solution 40.
  • the gum solution may comprise gum arabic, xanthan gum and/or guar gum or the equivalent.
  • a non-soluble, substantially white, and substantially flavorless salt substitute is granulated to form irregularly shaped particles 50.
  • a preferred substance for the salt substitute is white tapioca which, if obtained in the pearl form may be fractured to obtain the desired particle shaping and sizing.
  • a preferred particle size for the salt substitute of the present invention simulates that of, e.g., pretzel salt or sea salt and will be in the range of approximately 200 ⁇ to 4,000 ⁇ .
  • a more preferred particle size range for the salt substitute of the present invention comprises approximately 200 ⁇ to 3,000 ⁇ , with an even more preferred particle size range may comprise 200 ⁇ to approximately 1600 ⁇ .
  • a still more preferred size of the irregularly shaped granulated substantially white tapioca particles is within the range of approximately 800 ⁇ to approximately 1 ,200 ⁇ .
  • the granulated, non-soluble, substantially white and substantially flavorless salt substitute is adhered to the exterior of the dough shapes using the gum solution as an adherent 60.
  • the texture of the granulated salt substitute e.g., the granulated tapioca described herein, shall mimic that of pretzel salt, kosher salt and the like when eaten, including a crunchy and/or crispy texture that is not chewy or hard.
  • the granulated salt substitute e.g., granulated tapioca
  • the thermal process must be subjected to a thermal process to achieve the desired crunchy texture. The particular thermal process selected and when the thermal process occurs during the overall food production process varies by application.
  • acceptable thermal processes for achieving the crunchy texture mimicking include inter alia, frying, baking and roasting the granulated salt substitute, e.g., granulated tapioca as described herein.
  • Equipment for the thermal processing of the salt substitute comprises, as is known in the art, fryers generally and including for example, deep fryers and paddle fryers, and ovens, e.g., conventional ovens, convection ovens and impingement ovens.
  • the thermal processing equipment may, or may not, include integrated conveyers as will be understood by the skilled artisan.
  • the thermal processing temperature and processing time results in granulated salt substitute, e.g., granulated tapioca, with a texture that mimics the crunchiness of pretzel salt and the like while still maintaining the substantially white color of the salt substitute, e.g., granulated tapioca.
  • granulated salt substitute e.g., granulated tapioca
  • excessive temperature and/or length of time in the thermal processing equipment results in a texture that does not mimic the crunchiness of pretzel or kosher salt.
  • a browning or a caramelization may occur, each of which are highly undesirable as one of the essential characteristics of the present invention is that the salt substitute comprise a substantial whiteness.
  • the texture produced in the salt substitute e.g., granulated tapioca, will be too hard and, therefore, not crunchy when eaten.
  • Exemplary thermal processing for a dough-based product may comprise deep frying for approximately two minutes just prior to consumption.
  • the thermal processing may occur in conjunction with other food processing steps.
  • the thermal processing may occur before any other food processing steps.
  • production of the desired crunchy texture while still retaining the substantially white color of the exemplary granulated tapioca may comprise making the granulated tapioca at a temperature within the range of 300 to 375 degrees Fahrenheit for a thermal processing time within the range of 10 to 18 minutes.
  • a more preferred processing time may comprises the rang of 12 to 15 minutes in combination with a preferred processing temperature of 350 degrees.
  • the granulated, non-soluble, substantially white and substantially flavorless salt substitute may be adhered, deposited, mixed, blended, embedded or otherwise incoiporated into the food product, wherein the food product comprises both dough- based and non-dough-based products, during the food production process, including mixing or blending with a sodium-based product such as salt when the a consistent salt flavor is required.
  • the exemplary dough-based product may then be frozen 70 and packaged 80 for future heating which may comprise deep frying the frozen dough-based product while retaining the granulated, non-soluble, substantially white and substantially flavorless salt substitute adhered to the dough-based product after deep frying 90.
  • An alternative heating method may comprise baking and/or microwaving.
  • small particulate, i.e., crystallized, salt may be added to the dough prior to the heating process and mixed therethrough to ensure a consistency of salt flavoring which may be lacking in currently known dough-based products relying on large particulate salt such as sea or pretzel salt.
  • this crystallized small particulate salt may be mixed with the gum solution that is applied to the exterior of the shaped dough product.
  • this process comprises addition of a visible non-soluble salt substitute for, e.g., sea or pretzel salt or kosher salt, that is applied at some point before the freezing of the raw dough-based product, including but not limited to immediately before the freezing process, and its subsequent heating process.
  • a visible non-soluble salt substitute for, e.g., sea or pretzel salt or kosher salt that is applied at some point before the freezing of the raw dough-based product, including but not limited to immediately before the freezing process, and its subsequent heating process.
  • Known processes require addition of, e.g., sea or pretzel salt after the freezing and heating processes because of the solubility of salt resulting in its dissolution during freezing and/or heating, thereby losing many of the required characteristics described above, not the least of which is its visibility.
  • dough-based food products including but certainly not limited to: pretzels, bagels, crackers and the like.
  • non-dough-based food products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend may benefit from use and incorporation of the salt-substitute of the present invention.
  • the granulated salt substitute described herein may be deposited, mixed, blended, embedded or otherwise incorporated into the food product during the food production process, the production process ensuring that the salt substitute, e.g., granulated tapioca, comprise the essential characteristics of a consistency of saltiness in each bite (in the cases where a sodium-based product, e.g., salt, is blended or mixed with the salt substitute of the present invention, visibly irregularly shaped and substantially white granulated particles and a crunchiness mimicking the crunchiness of pretzel salt.
  • the granulated salt substitute described herein may be blended with sodium-based products, for example but without limitation, salt, to produce a reduced sodium blend with the essential characteristics discussed above including a consistency of saltiness in each bite, visibly irregularly shaped and substantially white granulated particles and a crunchiness mimicking the crunchiness of pretzel salt.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Un mode de réalisation de l'invention porte sur un procédé pour un substitut de sel granuleux sensiblement blanc non soluble pour des produits à base de pâte. Dans certains modes de réalisation, le produit à base de pâte comprend une farce hermétiquement scellée à l'intérieur d'une poche, tandis que, dans d'autres modes de réalisation, le produit à base de pâte n'est pas farci. Dans certains modes de réalisation, le produit à base de pâte est chauffé par rôtissage, friture ou cuisson aux micro-ondes. Dans certains modes de réalisation, le substitut de sel selon la présente invention peut être utilisé à la place d'autres sels à grosses particules, tels que du sel kasher à utiliser sur des produits à base de pâte. Certains produits qui ne sont pas à base de pâte, tels que de la crème glacée au caramel salé, des confiseries, ainsi que des produits utilisant un mélange à teneur en sel réduite, sont également améliorés à l'aide de la présente invention. Dans certains modes de réalisation, le substitut de sel comprend du tapioca blanc.
PCT/US2014/071184 2013-12-20 2014-12-18 Processus de fabrication de produits alimentaires à base de pâte avec un substitut de sel granulé non soluble Ceased WO2015095534A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US14/136,400 2013-12-20
US14/136,400 US9961918B2 (en) 2011-11-29 2013-12-20 Non-soluble, substantially white granulated salt substitute

Publications (1)

Publication Number Publication Date
WO2015095534A1 true WO2015095534A1 (fr) 2015-06-25

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9622738B2 (en) 2014-09-11 2017-04-18 Arthrex, Inc. Soft anchor assembly with non-sliding flexible strand and techniques for use

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5902410A (en) * 1995-06-07 1999-05-11 National Starch And Chemical Investment Holding Corporation Process for producing amylase resistant granular starch
US20130136831A1 (en) * 2011-11-29 2013-05-30 Stone Arch Foods, LLC Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5902410A (en) * 1995-06-07 1999-05-11 National Starch And Chemical Investment Holding Corporation Process for producing amylase resistant granular starch
US20130136831A1 (en) * 2011-11-29 2013-05-30 Stone Arch Foods, LLC Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9622738B2 (en) 2014-09-11 2017-04-18 Arthrex, Inc. Soft anchor assembly with non-sliding flexible strand and techniques for use
US10441408B2 (en) 2014-09-11 2019-10-15 Arthrex, Inc. Soft anchor assembly with non-sliding flexible strand and techniques for use

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