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US 4,126,706 AGranted
Process for forming dough ribbon
AssigneeFrito-Lay, Inc.
InventorBarney W. Hilton
Life of this patent
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AssigneeFrito-Lay, Inc.
InventorBarney W. Hilton
Estimating the term…
There is disclosed a process for forming farinaceous dough ribbon of good quality and at a substantially constant rate. The ribbon is especially employed in processes involving further handling or treating of the dough as a ribbon of substantial length. Compositions comprising farinaceous solids and water are worked to the desired dough consistency in the barrel of an extruder. A positive displacement device is located between the barrel of the extruder and a die to discharge the dough ribbon from the die at a substantially constant rate. The production of ribbon of acceptable quality can be readily maintained. When an undesirable variation in ribbon quality appears, it can be counteracted by controlling only one process variable in the extruder barrel. The dough ribbons are particularly useful in the preparation of cooked snack food products, e.g., fried corn chips.
A method of forming a dough ribbon which comprises passing through a compression auger zone a composition comprising farinaceous solids and water to provide said composition as a dough of desired consistency from said auger zone, passing said dough to a positive displacement pumping zone, pumping said dough from said pumping zone by positive displacement through an opening having a restricted cross-sectional area to form said dough ribbon at a substantially constant rate which is substantially less than the theoretical volume of dough that would be discharged from said auger zone at the speed of said auger at 100% efficiency, and controlling said auger zone to maintain the quality of said dough ribbon.
A method of forming a dough ribbon which comprises passing through a compression auger zone a composition comprising farinaceous solids and water to form said composition into a dough of desired consistency in said auger zone, passing said dough to a positive displacement pumping zone, pumping said dough from said pumping zone by positive displacement through an opening having a restricted cross-sectional area to form said dough ribbon at a substantially constant rate which is substantially less than the theoretical volume of dough that would be discharged from said auger zone at the speed of said auger at 100% efficiency, and controlling one or more of the parameters of the water content of said composition in said auger zone, the temperature of said auger zone, and the speed of said auger, to maintain the quality of said dough ribbon.
A method of forming a dough ribbon which comprises charging to an auger zone a particulate, non-coherent composition comprising finely-divided farinaceous grain or potato solids and water, forming said composition into a dough in said auger zone at a temperature of about 125.degree. to 180.degree. F., said auger zone having a compression ratio of about 1.5:1 to 4:1, passing said dough to a positive displacement pumping zone, pumping said dough from said pumping zone by positive displacement through an opening having a restricted crosssectional area with a dimension of less than about 50 mils to form said dough ribbon at a substantially constant rate of less than about 50% of the theoretrical volume of dough that would be discharged from said auger zone at the speed of said auger at 100% efficiency, and controlling said auger zone to maintain the quality of said dough ribbon.
A method of forming a dough ribbon which comprises charging to an auger zone a particulate, non-coherent composition comprising finely-divided farinaceous grain or potato solids and water, forming said composition into a dough in said auger zone at a temperature of about 125.degree. to 180.degree. F., said auger zone having a compression ratio of about 1.5:1 to 4:1, passing said dough to a positive displacement pumping zone, pumping said dough from said pumping zone by positive displacement through an opening having a restricted crosssectional area with a dimension of less than about 50 mils to form said dough ribbon at a substantially constant rate of less than about 50% of the theoretical volume of dough that would be discharged from said auger zone at the speed of said auger at 100% efficiency, and controlling one or more of the parameters of the water content of said composition in said auger zone, the temperature of said auger zone, and the speed of said auger to maintain the quality of said dough ribbon.
A method of forming cooked dough pieces which comprises passing through a compression auger zone a composition comprising farinaceous solids and water to provide said composition as a dough of desired consistency from said auger zone, passing said dough to a positive displacement pumping zone, pumping said dough from said pumping zone by positive displacement through an opening having a restricted cross-sectional area to form said dough ribbon at a substantially constant rate which is substantially less than the theoretical volume of dough that would be discharged from said auger zone at the speed of said auger at 100% efficiency, controlling said auger zone to maintain the quality of said dough ribbon forming said ribbon into a plurality of narrower, adjacent strips of dough, cooking said strips of dough in integral lengths sufficient to form a plurality of cooked pieces of smaller, predetermined size, and forming the cooked lengths of dough into said pieces.
A method of forming a dough ribbon which comprises charging to an auger zone a particulate, non-coherent composition comprising finely-divided farinaceous grain or potato solids and water, forming said composition into a dough in said auger zone at a temperature of about 125.degree. to 180.degree. F., said auger zone having a compression ratio of about 1.5:1 to 4:1, passing said dough to a positive displacement pumping zone, pumping said dough from said pumping zone by positive displacement through an opening having a restricted cross-sectional area with a dimension of less than about 50 mils to form said dough ribbon at a substantially constant rate of less than about 50% of the theoretical volume of dough that would be discharged from said auger zone at the speed of said auger at 100% efficiency, controlling one or more of the parameters of the water content of said composition in said auger zone, the temperature of said auger zone, and the speed of said auger to maintain the quality of said dough ribbon, forming said ribbon into a plurality of narrower, adjacent strips of dough, cooking said strips of dough in integral lengths sufficient to form a plurality of cooked pieces of smaller, predetermined size, and forming the cooked lengths of dough into said pieces.
Dependencies are inferred from the claim text.