Method of Making Snack Foods
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United States of America Patent
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N/A
Issued Date -
Nov 17, 2016
app pub date -
Jan 15, 2015
filing date -
Jan 15, 2015
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
Making snack foods by cooking a plurality of snack food slices disposed in a first layer having a first thickness to an average moisture content of from 10 to 20 wt. %, based on the total weight of the snack food slices. Then, stacking the cooked snack food slices as a packed bed having a second thickness which is greater than the first thickness. Next, microwave-drying the bed to reduce the moisture content to an average of from 6 to 8 wt. %, while maintaining the temperature of the bed lower than a glass transition temperature of starch in the snack food slices. Finish drying the snack food slices in a hot air dryer to reduce the moisture content of the snack food slices to an average of from 1 to 2 wt. %.
First Claim
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