US3922370A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Food product and process for preparing same
Assignee: Nestec SA
•
Filing: 1974-08-07
•
Granted: 1975-11-25
•
Expires: 1994-08-07
Abstract
Abstract A crisp snack product, in the form of pieces puffed by deepfrying, comprising 25 to 40% by weight of fat, 50 to 75% by weight of gelatinised rice flour and 0 to 10% of flavourings and/or colouring and having a density between 50 and 90 g/liter. A process for preparing the product is also disclosed.
Inventors
- 👤 Vinod Prakash
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 16:12
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/13; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
86 words
A PROCESS FOR PREPARING A SNACK PRODUCT WHICH COMPRISES FORMING A DOUGH BY MIXING TOGETHER WATER AND A DRY MIX COMPRISING AT LEAST 70% BY WEIGHT OF RICE FLOUR A MAJOR PROPORTION OF WHICH IS UNGELATINISED, SHAPING THE DOUGH INTO SEPARATED PIECES, SUBJECTING THE SHAPED DOUGH PIECES TO A HEAT TREATMENT TO GELATINISE THE STARCH PRESENT, THE WATER CONTENT OF THE DOUGH PIECES DURING THE GELATINISATION TREATMENT BEING MAINTAINED ABOVE 27% BY WEIGHT, AND DRYING THE GELATINISED PIECES TO A WATER CONTENT BELOW 15% BY WEIGHT.
Claim 2
Dependent Claim
86 words
A PROCESS FOR PREPARING A SNACK PRODUCT WHICH COMPRISES FORMING A DOUGH BY MIXING TOGETHER WATER AND A DRY MIX COMPRISING AT LEAST 70% BY WEIGHT OF RICE FLOUR A MAJOR PROPORTION OF WHICH IS UNGELATINISED, SHAPING THE DOUGH INTO SEPARATED PIECES, SUBJECTING THE SHAPED DOUGH PIECES TO A HEAT TREATMENT TO GELATINISE THE STARCH PRESENT, THE WATER CONTENT OF THE DOUGH PIECES DURING THE GELATINISATION TREATMENT BEING MAINTAINED ABOVE 27% BY WEIGHT, AND DRYING THE GELATINISED PIECES TO A WATER CONTENT BELOW 15% BY WEIGHT.
Claim 3
Dependent Claim
32 words
A process according to claim 1 in which water is mixed with the rice flour in sufficient quantity to provide a dough having a water content of 25 to 45% by weight.
Claim 4
Dependent Claim
32 words
A process according to claim 1 in which water is mixed with the rice flour in sufficient quantity to provide a dough having a water content of 30% to 38% by weight.
Claim 5
Dependent Claim
51 words
A process according to claim 1 in which the dough mix is shaped by extruding it in a continuous ribbon thereof at a pressure of 20 to 80kg/cm2 and a temperature not above 40*C., the continuous ribbon being cut into separate shaped pieces having a thickness of 0.5 to 1.5 mm.
Claim 6
Dependent Claim
20 words
A process according to claim 1 in which the gelatinisation treatment is effected at a temperature of at least 97*C.
Claim 7
Dependent Claim
48 words
A process according to claim 3 in which the gelatinised pieces are dried in two successive drying steps, the water content of the pieces being reduced to below 32% by weight in the first drying step and to between 5% to 14% by weight in the second step.
Claim 8
Dependent Claim
31 words
A process according to claim 6 in which the first drying step is effected at a temperature of 20 to 80*C. and the second at a temperature of 20 to 90*C.
Claim 9
Dependent Claim
19 words
A process according to claim 1 in which the drying is effected at a temperature of 40 to 50*C.
Claim 10
Dependent Claim
25 words
A process according to claim 1 in which the starch present in the rice flour is gelatinised by contacting the shaped dough pieces with steam.
Claim 11
Dependent Claim
41 words
A process according to claim 9 in which the steam is saturated steam, the gelatinisation treatment being effected at about 100*C. with the water content in the shaped dough pieces being maintained at about 32% by weight during the gelatinisation treatment.
Claim 12
Dependent Claim
13 words
A process according to claim 1 wherein the dried, gelatinised pieces are deep-fried.
Claim 13
Dependent Claim
10 words
A snack product prepared by the process of claim 1.
Claim 14
Dependent Claim
10 words
A snack product prepared by the process of claim 11.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-24 | 1979-05-26 | 1979-11-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-24 | 1983-05-26 | 1983-11-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-24 | 1987-05-26 | 1987-11-25 | $7700.00 | Window Closed / Lapsed |