US3925567A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing snack-foods from starch
Assignee: Individual
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Filing: 1974-03-26
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Granted: 1975-12-09
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Expires: 1994-03-26
Abstract
Abstract The present invention relates to a process for preparing snackfoods from glutinous type starch, which is characterized in that a cake material prepared by kneading with steam glutinous type starch containing 20 % or more of rice flour and/or other cereal flour, is immediately cooled and solidified, then cut to a desired shape, dried and baked into the desired snack-foods with improved quality.
Inventors
- 👤 Shunji Abe
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 01:31
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L29/00; A23L29/20; A23L29/206; A23L29/212; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
126 words
A PROCESS FOR PREPARING PUFFED SNACK FOOD PRODUCTS FROM GLUTINOUS TYPE STARCH WHICH COMPRISES MIXING BY KNEADING WITH STEAM FOR A ERIOD OF TIME SUFFICIENT TO PRODUCE A HOMOGENEOUS CAKE MATERIAL A GLUTINOUS TYPE STARCH SELECTED FROM THE GROUP CONSISTING OF GLUTINUOUS RICE STRACH, WAXY CORN STARCH, GLUTINOUS MILLET STARCH AND GLUTINUOUS KANOLANG STARCH WITH AT LEAST 20% BASED ON THE WEIGHT OF THE MIXTURE OF A FLOUR SELECTED FROM THE GROUP CONSISTING OF RICE FLOUR AND CEREAL FLOUR, IMMEDIATELY THEREAFTER RAPIDLY COOLING THE MIXTURE TO A TEMPERATURE SUFFICIENT TO FORM A SOLIDIFIED MATERIAL, SHAPING AND FORMING THE SOLIDIFIED MATERIAL, INTO THE DESIRED SHAPED DRYING SAID SHAPED ND FORMED MATERIAL AND THEN BAKING THE DRIED MATERIAL UNDER CONDITIONS SUFFICIENT TO FORM THE PUFFED SNACK FOOD PRODUCT.
Claim 2
Dependent Claim
126 words
A PROCESS FOR PREPARING PUFFED SNACK FOOD PRODUCTS FROM GLUTINOUS TYPE STARCH WHICH COMPRISES MIXING BY KNEADING WITH STEAM FOR A ERIOD OF TIME SUFFICIENT TO PRODUCE A HOMOGENEOUS CAKE MATERIAL A GLUTINOUS TYPE STARCH SELECTED FROM THE GROUP CONSISTING OF GLUTINUOUS RICE STRACH, WAXY CORN STARCH, GLUTINOUS MILLET STARCH AND GLUTINUOUS KANOLANG STARCH WITH AT LEAST 20% BASED ON THE WEIGHT OF THE MIXTURE OF A FLOUR SELECTED FROM THE GROUP CONSISTING OF RICE FLOUR AND CEREAL FLOUR, IMMEDIATELY THEREAFTER RAPIDLY COOLING THE MIXTURE TO A TEMPERATURE SUFFICIENT TO FORM A SOLIDIFIED MATERIAL, SHAPING AND FORMING THE SOLIDIFIED MATERIAL, INTO THE DESIRED SHAPED DRYING SAID SHAPED ND FORMED MATERIAL AND THEN BAKING THE DRIED MATERIAL UNDER CONDITIONS SUFFICIENT TO FORM THE PUFFED SNACK FOOD PRODUCT.
Claim 3
Dependent Claim
18 words
The process of claim 1, in which the mixture is rapidly cooled to at least about 5* C.
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) | 1978-12-08 | 1979-06-09 | 1979-12-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-08 | 1983-06-09 | 1983-12-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-08 | 1987-06-09 | 1987-12-09 | $7700.00 | Window Closed / Lapsed |