Method of making coated pita chip
View Patent ↗A coated pita chip and method of producing it are presented herein. A pita chip may be coated with a sugar-based syrup or chocolate. If the pita chip is coated with a sugar-based syrup, the coated chip may be baked or cooled to harden and bond the coating to the chip. If the pita chip is coated with a chocolate coating, the pita chip is cooled to harden and bond the chocolate to the chip. Additional food items, inclusions, such as nuts, dried fruit pieces, granola, seeds, spices and the like may be adhered to the chip by the hardened coating.
1. A method of making a hard-coated pita chip having a chip layer, a combination pita chip and hardened syrup layer, and a hardened syrup layer, the method comprising the steps of:
preparing a liquefied sugar-based syrup comprising the steps of
combining sugar, syrup and water;
heating the combination sugar, syrup and water to between 280 and 300 degrees Fahrenheit until soluble materials are dissolved and evenly distributed into a liquefied mixture;
lowering the temperature of the liquefied mixture and adding butter, baking soda, salt, and extract to the heated liquefied mixture, wherein the butter, baking soda, salt and extract are dissolved and evenly mixed into a liquefied mixture forming a liquefied sugar-based syrup;
the butter, sugar, and syrup comprising between 80-90% of the liquefied sugar-based syrup, the salt comprising between 1%-3% of the liquefied sugar-based syrup, water comprising between 6-15% of the liquefied sugar-based syrup, extract comprising between 1%-3% of the liquefied sugar-based syrup, and baking soda comprising between 0.5%-1.5% of the liquefied sugar-based syrup,
lowering the temperature of the liquefied sugar-based syrup to between 200 and 230 degrees Fahrenheit; and
coating pita chips with the liquefied sugar-based syrup, forming a combination pita chip and liquified syrup layer,
coating the coated pita chips with one or more inclusions;
the liquified sugar-based syrup composition selected to allow binding of the syrup to pita chip as well as inclusions to and in the hardened syrup layer;
wherein the coated pita chips are baked at a temperature of 250-300 degrees Fahrenheit to harden and bond the liquefied sugar-based syrup to the pita chips;
hardening the liquefied sugar-based syrup such that the sugar-based syrup is bonded with the one or more inclusions to the pita chips and such that the sugar-based syrup is bonded with the pita chip, forming the combination pita chip and hardened syrup layer comprised of both pita chip and hardened sugar-based syrup, and such that the sugar-based syrup forms the hardened syrup layer on top of the combination pita chip and hardened syrup layer, and
wherein the sugar-based syrup is hardened to a brittle and crisp coating at the hardened syrup layer.
2. The method of claim 1 , wherein the syrup is selected from a group consisting of corn-syrup, brown rice syrup, tapioca syrup, ginger syrup, maple syrup, peppermint syrup, coffee syrup, molasses, and honey.
3. The method of claim 1 , wherein the inclusions are selected from a group consisting of walnuts, pistachio, hazelnuts, brazil nuts, almonds, macadamia nuts, peanuts, dried fruit pieces of cranberries, cherries, coconut flakes, dates, and apricots, chia seeds, sunflower seeds, pumpkin seeds, granola, trail mix, grains, chocolate, candy, protein powder, ginger, sea salt, cinnamon, pumpkin spice, apple spice, cardamom, allspice, and cayenne pepper.
4. The method of claim 1 , wherein the liquefied sugar-based syrup is applied to the pita chip by one of tumbling, enrobing via an enrobing machine, submerging the pita chip into the coating mix, spraying, brushing or drizzling.
5. The method of claim 4 , further comprising the step of breaking up a cluster of a plurality of coated pita chips joined together by the hardened coating, wherein the breaking up separates the pita chip cluster into single pita chip pieces.
6. The method of claim 1 , wherein the extract is selected from a group consisting of vanilla extract, coconut extract, orange extract, apple extract, cherry extract, and lemon extract.
7. The method of claim 1 , wherein the baking soda may be replaced with corn starch, and wherein the salt is sea salt.
8. The method of claim 1 , wherein the liquefied sugar-based syrup consists of about 24% butter, 34% sugar, 28% syrup, 9% water, 2% salt, 2% extract and 1% baking soda.
9. The method of claim 1 , wherein the coated pita chips are cooled at a temperature between 35 and 50 degrees Fahrenheit to harden and bond the liquefied sugar-based syrup to the pita chips.
10. The method of claim 1 wherein the inclusions are applied to the coated pita chips prior to hardening and bonding the liquefied sugar-based syrup to the pita chips.
11. The method of claim 1 , wherein the inclusions are mixed with the liquefied sugar-based syrup prior to coating the coated pita chips.