Methods of making snack food products and products made thereby
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
1. A method of making a food product comprising,
(a) providing a plurality of cut or shaped fruit or vegetable food pieces;
(b), exposing the food pieces for about 0.5-5 minutes to a solution comprising about 0.5-5 wt-% of a starch-reducing enzyme;
(c) blanching the pieces in a blanching medium comprising digestible or synthetic fat and/or oil, at about 158° F.-212° F. for about 40 seconds to about 3 minutes, wherein the food pieces have an initial moisture level after the blanching step;
(d) reducing the initial moisture level of the blanched food pieces in a microwave oven by healing the food pieces at a first temperature for a first time period to remove up to about 30% by weight of the initial moisture level, in the absence of frying in oil; and
(e) cooking the food pieces in at least one dryer/oven set at about 275-375T for about 0.5-16 min and then cooking the food pieces at a lower temperature in the at least one dryer/oven set at about 225° F.-325° F. for about 1.5-12 min, in the absence of frying in oil, so as to yield food product containing up to about 35 wt-% at and about 2-5 wt-% moisture that exhibits a characteristic of a food product produced by frying a food piece in oil wherein the characteristic is selected from the group consisting of texture, flavor, crispness, crunchiness, color and appearance.
2. The method of claim 1 wherein step (d) or (e) comprises fluidizing the food pieces in air.
3. The method of claim 1 wherein step (e) is carried, out in at least one of a rotary dryer, a fluidized bed oven or dryer, it vacuum oven or dryer, a vacuum belt oven or dryer, a microwave oven or dryer, an infrared dryer or a combination thereof.
4. The method of claim 1 wherein the food pieces are potato, sweet potato, taro, apple or pear pieces.
5. The method of claim 1 , wherein the solution comprises one or more cations.
6. The method of claim 5 , wherein the one or more cations are selected from the group consisting of sodium salts, calcium salts, magnesium salts, potassium salts, aluminum compounds and nitrogen compounds.
7. The method of claim 1 , wherein the enzymes comprise one or more of amylase or amyloglucosidase.
8. The method of claim 1 , wherein the food pieces are rinsed with water after blanching.
9. The method of claim 1 , wherein the food pieces are exposed to the solution for about 1 to about 3 minutes.
10. The method of claim 4 , wherein said cut food pieces are slices, strips or sticks.
11. The method of claim 1 , wherein the cooking step (e) comprises cooking the food pieces in one or more dryers or ovens independently selected from the group consisting of forced air convection ovens, fluidized bed dryers/ovens, vibrating fluidized bed dryers/ovens, impingement dryers/ovens, pulsed fluidized bed dryers/ovens, rotary dryers/ovens, rotary drum dryers/ovens, rotary spiral drum dryers/ovens, tray ovens, stationary dryers/ovens, spiral roasters/dryers, microwave dryers/ovens, infrared dryers/ovens, super beat airless dryers, vacuum dryers, vacuum belt dryers/ovens and ohmic dryers.