US3883671A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Wetting the surfaces of dough pieces prior to frying to eliminate blistering
Assignee: American Potato Co
•
Filing: 1973-05-07
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Granted: 1975-05-13
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Expires: 1993-05-07
Abstract
Abstract The surfaces of formed flats of snack dough at a moisture content of about 25-50% are moistened immediately before frying in deep fat. The moisture content of the surface of the flat is increased quickly by spraying with water, dipping in water, or by steaming. The moistened flat is then fried without holding to prevent excessive penetration of the added surface moisture into the interior of the flat. Treated flats, even in thicknesses up to 0.045 inch can be fried without the formation of surface blisters or puffing.
Inventors
- 👤 Mounir A Shatila
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 18:32
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; A23L7/00; A23L7/10; A23L7/117; A23L7/13
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
107 words
A PROCESS FOR THE PRODUCTION OF A BLISTER-FREE CHIP-LIKE SNACK COMPRISING THE STEPS OF: A. FORMULATING A DOUGH OF 25-50% MOISTURE CONTENT COMPRISING SOLIDS SELECTED FROM THE GROUP CONSISTING OF POTATO, CORN, WHEAT AND RICE SOLIDS AND WATER, B. FORMING POTATO CHIP SIZED PIECES HAVING A THICKNESS IN THE RANGE OF 0.030-0.045 INCH FROM SAID DOUGH, C. MOISTENING THE SURFACES OF SAID PIECES WITH WATER, D. INTRODUCING SAID MOISTENED PIECES INTO HOT FAT IN LESS THAN 1 MINUTE FOLLOWING SAID MOISTENING STEP BEFORE THE ADDED SURFACE MOISTURE PENETRATES APPRECIABLY INTO SAID FORMED PIECES AND DEEP FAT FRYING SAID MOISTENED PIECES TO PRODUCE A BLISTER-FREE POTATO CHIP-LIKE SNACK.
Claim 2
Dependent Claim
107 words
A PROCESS FOR THE PRODUCTION OF A BLISTER-FREE CHIP-LIKE SNACK COMPRISING THE STEPS OF: A. FORMULATING A DOUGH OF 25-50% MOISTURE CONTENT COMPRISING SOLIDS SELECTED FROM THE GROUP CONSISTING OF POTATO, CORN, WHEAT AND RICE SOLIDS AND WATER, B. FORMING POTATO CHIP SIZED PIECES HAVING A THICKNESS IN THE RANGE OF 0.030-0.045 INCH FROM SAID DOUGH, C. MOISTENING THE SURFACES OF SAID PIECES WITH WATER, D. INTRODUCING SAID MOISTENED PIECES INTO HOT FAT IN LESS THAN 1 MINUTE FOLLOWING SAID MOISTENING STEP BEFORE THE ADDED SURFACE MOISTURE PENETRATES APPRECIABLY INTO SAID FORMED PIECES AND DEEP FAT FRYING SAID MOISTENED PIECES TO PRODUCE A BLISTER-FREE POTATO CHIP-LIKE SNACK.
Claim 3
Dependent Claim
23 words
The process as recited in claim 1 in which said moistening step is selected from a group consisting of dipping, spraying, and steaming.
Claim 4
Dependent Claim
25 words
The process as recited in claim 1 in which said moistening step is accomplished by dipping the pieces into water for 1 to 5 seconds.
Claim 5
Dependent Claim
30 words
The process as recited in claim 1 in which an excess water removing step is performed immediately following said moistening step and immediately prior to said deep fat frying step.
Claim 6
Dependent Claim
12 words
A blister-free potato chip-like snack produced by the process of claim 1.
References Cited (Backward Citations)
US3027258A
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US3230094A
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US3355299A
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US3297450A
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US3634095A
Cited
US3649305A
Cited
US3681084A
Cited
US3812274A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-05-12 | 1978-11-11 | 1979-05-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-05-12 | 1982-11-11 | 1983-05-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-05-12 | 1986-11-11 | 1987-05-13 | $7700.00 | Window Closed / Lapsed |