Cooking snack foods

Patent metadata

Field	Value
Publication number	US-10159271-B2
Application number	US-201715423025-A
Country	US
Kind code	B2
Filing date	Feb 2, 2017
Priority date	Feb 2, 2017
Publication date	Dec 25, 2018
Grant date	Dec 25, 2018

Abstract

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

First claim

What is claimed is:

1. A method of cooking a snack food, the method comprising the steps of:
a. providing a bed comprising a plurality of inert particles, a portion of the inert particles having a density higher than uncooked snack food to be cooked in the bed, and another portion of the inert particles having a density lower than or equal to cooked snack food that expands in the bed during cooking;
b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a bed of heated, mobile particles having a Froude number in the range from 0.01 to 0.5;
c. providing a plurality of raw or partially raw snack food pieces in the cooking medium thereby to cook the raw or partially raw snack food pieces to form a plurality of expanded cooked snack food pieces, wherein the heated, mobile particles transfer heat into the raw or partially raw snack food pieces by thermal conduction; and
d. separating the plurality of expanded cooked snack food pieces from the cooking medium.

2. The method according to claim 1 , wherein the mobile cooking medium in the form of a bed is tumbled, stirred or vibrated.

3. The method according to claim 1 , wherein the inert particles do not react with or flavour the snack food pieces during the cooking method.

4. The method according to claim 1 , wherein the particles have a density of from 250 to 7500 kg/m 3 .

5. The method according to claim 1 , wherein the cooking medium has a bulk density of from 250 to 1000 kg/m 3 .

6. The method according to claim 1 , wherein the cooking medium has a bulk density which is lower than the density of the raw or partially raw snack food pieces and greater than the density of the expanded cooked snack food pieces.

7. The method according to claim 1 , wherein the particles are spherical or substantially spherical.

8. The method according to claim 1 , wherein the particles have a particle size of from 40 μm to 5 mm.

9. The method according to claim 1 , wherein the particles comprise a metal or a ceramic material.

10. The method according to claim 9 , wherein the particles comprise stainless steel.

11. The method according to claim 9 , wherein the particles comprise at least one ceramic material selected from the group consisting of alumina, aluminum nitride, zirconia, titanium dioxide, silicon carbide, silicon nitride, silicon dioxide, boron nitride, boron carbide, yttrium oxide, or cordierite, or mixtures thereof.

12. The method according to claim 1 , wherein the particles comprise a material which is magnetic and/or electroconductive.

13. The method according to claim 12 , wherein the material is a ferromagnetic material and/or a ferrimagnetic material and the method further comprises a step, after step d, of applying a magnetic force to the snack food pieces separated from the cooking medium to remove particles from the snack food pieces.

14. The method according to claim 12 , wherein the material is a ferromagnetic material and/or a ferrimagnetic material and the method further comprises a step, after step d, of applying a magnetic force to the snack food pieces separated from the cooking medium to detect the presence or absence of the particles on the snack food pieces.

15. The method according to claim 12 , wherein in step b the particles are heated at least partially by electromagnetic induction.

16. The method according to claim 1 , wherein the particles are hollow comprising a shell surrounding a central core, or wherein the particles are solid with inclusions dispersed in a matrix.

17. The method according to claim 16 , wherein the matrix comprises a metallic material and the inclusions comprise a ceramic material, or
wherein the matrix comprises a first ceramic material and the inclusions comprise a second ceramic material, wherein either or each of the first and second ceramic materials is a ferromagnetic material and/or a ferrimagnetic material.

18. The method according to claim 1 , wherein the cooking medium is free of liquid.

19. The method according to claim 1 , wherein the cooking medium is free of oil, fat or lipids.

20. The method according to claim 1 , wherein the cooking medium has a depth of from 20 mm to 1 m.

21. The method according to claim 1 , wherein, in step b, the particles are heated at least partially by advection between the particles.

22. The method according to claim 1 , wherein the raw or partially raw snack food pieces comprise starch-containing pellets, and when the pellets are cooked to form the cooked snack food pieces the pellets expand and reduce in density.

23. The method according to claim 1 , wherein the cooking medium is heated to a temperature of from 35 to 300° C.

24. The method according to claim 1 , wherein the raw or partially raw snack food pieces are provided in the cooking medium to form the cooked snack food pieces for a cooking period of from 2 to 600 seconds.

25. The method according to claim 1 , wherein the particles are spherical or substantially spherical, with an outer surface formed of a plurality of planar facets.

26. The method according to claim 1 , wherein the particles are hollow comprising metal.

Assignees

• Frito Lay North America Inc

Inventors

• Godfroid Robert
• Kozman Austin Jon
• Lawton Simon John
• Levine Leon
• Modhwadia Roshni
• Stanley-Smith David James

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L7/161

  Puffed cereals, e.g. popcorn or puffed rice · CPC title

• A23L7/174

  Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough · CPC title

• A23L19/00

  Products from fruits or vegetables; Preparation or treatment thereof (marmalades, jams, jellies or the like A23L21/10; treating harvested fruit or vegetables in bulk A23N) · CPC title

• A23L19/09

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title