公开(公告)号：EP3094191A1

公开(公告)日：2016-11-23

申请号：EP15700470.6

申请日：2015-01-15

申请人： Frito-Lay Trading Company GmbH

发明人： BOWS, John Richard ,  BAILEY, Richard Andrew ,  HERBERT, Oliver

IPC分类号： A23L7/117

CPC分类号： A23L19/18 ,  A23L5/15 ,  A23L7/117 ,  A23V2002/00

摘要： Making snack foods by cooking a plurality of snack food slices disposed in a first layer having a first thickness to an average moisture content of from 10 to 20 wt. %, based on the total weight of the snack food slices. Then, stacking the cooked snack food slices as a packed bed having a second thickness which is greater than the first thickness. Next, microwave-drying the bed to reduce the moisture content to an average of from 6 to 8 wt. %, while maintaining the temperature of the bed lower than a glass transition temperature of starch in the snack food slices. Finish drying the snack food slices in a hot air dryer to reduce the moisture content of the snack food slices to an average of from 1 to 2 wt. %.

公开(公告)号：EP3648610A1

公开(公告)日：2020-05-13

申请号：EP18737266.9

申请日：2018-07-05

申请人： Frito-Lay Trading Company GmbH

发明人： SPURR, Michael Alfred James ,  ALLEN, Rachael ,  BOWS, John Richard ,  LINTER, Bruce R ,  HART, David ,  KROON, Paul Antony

IPC分类号： A21D13/04 ,  A21D13/06 ,  A23L7/117 ,  A23L19/00 ,  A21D13/00 ,  A21D2/36 ,  A23L19/18

公开(公告)号：EP3094191B1

公开(公告)日：2018-08-01

申请号：EP15700470.6

申请日：2015-01-15

申请人： Frito-Lay Trading Company GmbH

发明人： BOWS, John Richard ,  BAILEY, Richard Andrew ,  HERBERT, Oliver

IPC分类号： A23L5/10 ,  A23L19/18 ,  A23L7/117

CPC分类号： A23L19/18 ,  A23L5/15 ,  A23L7/117 ,  A23V2002/00

摘要： Making snack foods by cooking a plurality of snack food slices disposed in a first layer having a first thickness to an average moisture content of from 10 to 20 wt. %, based on the total weight of the snack food slices. Then, stacking the cooked snack food slices as a packed bed having a second thickness which is greater than the first thickness. Next, microwave-drying the bed to reduce the moisture content to an average of from 6 to 8 wt. %, while maintaining the temperature of the bed lower than a glass transition temperature of starch in the snack food slices. Finish drying the snack food slices in a hot air dryer to reduce the moisture content of the snack food slices to an average of from 1 to 2 wt. %.