Nutritious fabricated snack products
A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.
1 . A snack chip comprising:
a) from about 40% to about 60% of a culinary nut based material;
b) from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof;
c) from about 0.1% to about 1.0% water; and
d) from about 0% to about 20% of optional ingredients; and
wherein at least about 40% of the starch material is pre-gelatinized.
2 . The snack chip of claim 1 wherein the culinary nut based material is made from culinary nuts that have not been defatted.
3 . The snack chip of claim 1 wherein the culinary nut based material is derived from nuts selected from the group consisting of peanuts, hazelnuts, pecans, walnuts, almonds, macadamia, Brazil nuts, hickory nuts, cashews, pine nuts, pistachios, and mixtures thereof.
4 . The snack chip of claim 1 wherein the optional ingredients are selected from the group consisting of natural or artificial flavors, oatmeal, fruits, vegetables, flavor enhancers, fats and oils, natural sweeteners, artificial sweeteners, non-digestible fats or oils, vitamins, minerals and mixtures thereof, preferably, the optional ingredients are selected from the group consisting of salt, sugar, butter, artificial butter or spice flavors, artificial sweeteners, oil, and vegetable pieces, and mixtures thereof.
5 . The snack chip of claim 1 , wherein the starch material is tapioca.
6 . The snack chip of claim 1 wherein the nut based material is at a moisture content of less than about 15%, by weight.
7 . The snack chip of claim 1 wherein the snack chip has from about 5 grams to about 15 grams of fat per 28 grams of chips.
8 . The snack chip of claim 1 wherein the snack chip has less than about 8 grams of fat per 28 grams of chips.
9 . The snack chip of claim 1 and wherein the snack chip has a density of from about 0.3 to about 1.0 g/ml.
10 . The snack chip of claim 9 and wherein the snack chip has a density of from about 0.4 to about 0.9 g/ml.
11 . The snack chip of claim 10 and wherein the snack chip has a density of from about 0.4 to about 0.8 g/ml.
12 . The snack chip of claim 1 and wherein the snack chip has a fracture strength of from about 75 gf to about 750 gf.
13 . The snack chip of claim 12 and wherein the snack chip has a fracture strength of from about 100 to about 700 gf.
14 . The snack chip of claim 13 and wherein the snack chip has a fracture strength of from about 200 to about 600 gf.
16 . The snack chip of claim 1 and wherein the snack chip is baked.
17 . The snack chip of claim 1 and wherein the nut based material is in a form selected from the group consisting of fresh, raw, cooked, chopped, ground, paste, and mixtures thereof.
18 . A dough composition for making a fabricated snack chip, comprising:
(a) from about 40% to about 70% by weight of a dry blend comprising
(i) from about 30% to about 60% by weight of a culinary nut based material;
(ii) from about 40% to about 60% by weight of a starch material;
(iii) from about 0% to about 30% optional dry ingredients;
(b) from about 20% to about 60% by weight of added water;
(c) from about 0% to about 50% by weight of optional ingredients.
19 . A process for making fabricated snack chips, comprising:
(a) preparing a dough according to claim 18 ;
(b) sheeting the dough;
(c) cutting the sheeted dough into pieces;
(d) drying the pieces at a temperature of less than about 250° F. to a moisture content of less than about 15% by weight to form dried pieces; and
(e) cooking the dried pieces to form fabricated snack chips.
20 . The process of claim 18 and wherein the cooking step is selected from the group consisting of baking, frying in oil, vacuum baking, vacuum frying, microwaving, and combinations and mixtures thereof.