Patent US4084016A successfully refreshed from Google Patents.
US4084016A
Expired / Lapsed
US
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Preparation of legume chips
Assignee: United States Department of Agriculture
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Filing: 1976-12-28
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Granted: 1978-04-11
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Expires: 1996-12-28
Abstract
Abstract Legume chips for use as a snack food are prepared by first mixing an acidified legume powder with regular legume powder. Water is added to the mixture to form a paste, which is extruded into thin sheets. Bite-size pieces are cut from the thin sheet and are par-fried in edible oil to obtain a desired color, texture, flavor, and moisture content.
Inventors
- 👤 Samuel Kon
- 👤 Catherine J. Dunlap
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 07:56
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/05; A23L11/07; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
90 words
A process for preparing ready-to-eat legume products, which comprises (a) combining 2 to 10 parts of cooked, acidified broken cell legume powder with one part of cooked whole cell legume powder, (b) adding water at a temperature of about 60° to 75° C. to the so-combined powders to form a paste, said water being added in an amount of 28 to 45%, based on the weight of the paste, (c) extruding the paste into thin sheets, (d) cutting the sheets into pieces, and (e) par-frying the pieces in edible oil.
Claim 2
Dependent Claim
90 words
A process for preparing ready-to-eat legume products, which comprises (a) combining 2 to 10 parts of cooked, acidified broken cell legume powder with one part of cooked whole cell legume powder, (b) adding water at a temperature of about 60° to 75° C. to the so-combined powders to form a paste, said water being added in an amount of 28 to 45%, based on the weight of the paste, (c) extruding the paste into thin sheets, (d) cutting the sheets into pieces, and (e) par-frying the pieces in edible oil.
Claim 3
Dependent Claim
33 words
The process of claim 1 wherein an emulsifier is mixed with the legume powder in Step a in an amount of about 0.1 to 0.5% based on the total weight of legume powder.
Claim 4
Dependent Claim
11 words
The process of claim 2 wherein the emulsifier is sodium stearyl-2-lactylate.
Claim 5
Dependent Claim
24 words
The process of claim 1 wherein heat is applied to the pieces to reduce the moisture content thereof prior to par-frying in edible oil.
Claim 6
Dependent Claim
30 words
The process of claim 1 wherein the pieces are par-fried in oil at a temperature of about 185° to 195° C. for a period of about 10 to 20 seconds.
Claim 7
Dependent Claim
11 words
A ready-to-eat legume product produced by the process of claim 1.
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) | 1981-04-10 | 1981-10-10 | 1982-04-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-04-10 | 1985-10-10 | 1986-04-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-04-10 | 1989-10-10 | 1990-04-11 | $7700.00 | Window Closed / Lapsed |