Cooking snack foods

Patent metadata

Field	Value
Publication number	US-10159272-B2
Application number	US-201715423057-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, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the 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 expandable snack food precursor pieces, the method comprising the steps of:
a. providing a bed comprising a plurality of particles, wherein the particles comprise a material which is magnetic or electroconductive or both;
b. heating the particles in the bed to form a cooking medium in the form of a heated bed of mobile particles, a portion of the particles of the bed having a density higher than uncooked snack food precursor pieces to be cooked in the bed, and another portion of the particles of the bed having a density lower than or equal to expanded cooked snack food pieces, wherein the heating is at least partially by electromagnetic induction, and the mobile particles have a Froude number in the range from 0.01 to 0.5;
c. providing a plurality of expandable snack food precursor pieces in the cooking medium thereby to cook the expandable snack food precursor pieces to form a plurality of expanded cooked snack food pieces, wherein the heated particles transfer heat into the expandable snack food precursor 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 particles are inert and the particles do not react with or flavor the expandable snack food precursor pieces during the cooking method.

3. The method according to claim 2 wherein the particles have a density of from 250 to 7500 kg/m 3 .

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

5. The method according to claim 1 , wherein the cooking medium has a bulk density which is lower than or equal to the density of the uncooked snack food precursor pieces and/or the density of the expanded cooked snack food pieces.

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

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

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

9. The method according to claim 8 , wherein the particles comprise stainless steel.

10. The method according to claim 8 , 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.

11. The method according to claim 1 , wherein the material which is magnetic and/or electroconductive 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 expanded cooked snack food pieces separated from the cooking medium to remove the particles from the expanded cooked snack food pieces.

12. The method according to claim 1 , wherein the material which is magnetic and/or electroconductive 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 expanded cooked snack food pieces separated from the cooking medium to detect the presence or absence of the particles on the expanded cooked snack food pieces.

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

14. The method according to claim 13 , wherein the matrix is composed of a metallic material and the inclusions are composed of a ceramic material or wherein the matrix is composed of a first ceramic material and the inclusions are composed of a second ceramic material, wherein either or each of the first and second ceramic materials is a ferromagnetic material and/or a ferrimagnetic material.

15. The method according to claim 1 , wherein the bed is a mobile bed, which is tumbled, stirred or vibrated.

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

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

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

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

20. The method according to claim 1 , wherein, in step d, the expanded cooked snack food pieces and the cooking medium are separated by at least one of processes of sieving, size exclusion, density difference, vibration, and separation by gravity or magnetism.

21. The method according to claim 1 , wherein the expandable snack food precursor pieces comprise starch-containing pellets and, when the pellets are cooked to form the expanded cooked snack food pieces, the pellets expand and reduce in density.

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

23. The method according to claim 1 , wherein the expandable snack food precursor pieces are provided in the cooking medium to form the expanded cooked snack food pieces for a cooking period of from 2 to 600 seconds.

Assignees

• Frito Lay North America Inc

Inventors

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

Classifications

• A23L19/18 Primary

  Roasted or fried products, e.g. snacks or chips · CPC title

• A23L7/183

  by heating without using a pressure release device · CPC title

• A23L7/1975

  Cooking or roasting · CPC title

• A23L5/19 Primary

  using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking (using additives to cooking oil A23L5/11) · CPC title

• A23L7/117

  Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152) · CPC title