US4140803A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Snack foods from legume-base flours
Assignee: National Research Council Canada
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Filing: 1977-09-30
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Granted: 1979-02-20
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Expires: 1997-09-30
Abstract
Abstract Snack food products in the form of puffed or expanded chips, are prepared from non-oilseed legume-base flours, which are difficult to process due to stickiness at usual dough solids contents, by using a non-sticky low solids content fluid slurry. The slurry is fed to a drum dryer and successive layers are built up into a multilaminar sheet. When this sheet is dry and the starch therein gelled, it is removed and reduced to pieces of chip size which are then fat-fried. An improved texture and structure is developed using this slurry-multilaminar sheet-fat-fry technique.
Inventors
- 👤 Barry D. Panchuk
- 👤 Moffat Anderson
- 👤 Clarence G. Youngs
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 21:42
CPC Classifications
A; A23; A23B; A23B75/00; A23B2/00; A23B2/90; A23B2/94; A23B2/945; A23L; A23L11/00; A23L11/05; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
207 words
A method of preparing a puffed or expanded chip-like, relatively-protein-rich snack food product from legume-base flours which form sticky doughs or pastes at solids contents of about 45-70% wt., which comprises (a) providing a finely-ground non-oilseed legume-base flour containing at least about 50% wt. of said non-oilseed legume and at least about 30% wt. starch to yield a puffed product on fat-frying and sufficient protein to yield at least 12% wt. protein in the final product, (b) slurrying this flour with sufficient aqueous liquid to form a non-sticky fluid slurry of solids content below about 45% wt., (c) feeding this non-sticky fluid slurry to a heated drum dryer and rotating the drum dryer through a plurality of revolutions to pick up successive layers of slurry and build up a multilaminar sheet of thickness of at least about 0.3 mm, the dryer surface being maintained at a temperature which will dry the sheet and gel the starch therein, (d) removing the multilaminar dry sheet from the drum dryer surface, reducing the sheet to smaller size pieces, and (e) fat frying these pieces at a temperature above about 170° C. sufficient to yield a puffed or expanded chip-like snack food product of light easily-chewed texture and finely bubbled structure.
Claim 2
Independent Claim
207 words
A method of preparing a puffed or expanded chip-like, relatively-protein-rich snack food product from legume-base flours which form sticky doughs or pastes at solids contents of about 45-70% wt., which comprises (a) providing a finely-ground non-oilseed legume-base flour containing at least about 50% wt. of said non-oilseed legume and at least about 30% wt. starch to yield a puffed product on fat-frying and sufficient protein to yield at least 12% wt. protein in the final product, (b) slurrying this flour with sufficient aqueous liquid to form a non-sticky fluid slurry of solids content below about 45% wt., (c) feeding this non-sticky fluid slurry to a heated drum dryer and rotating the drum dryer through a plurality of revolutions to pick up successive layers of slurry and build up a multilaminar sheet of thickness of at least about 0.3 mm, the dryer surface being maintained at a temperature which will dry the sheet and gel the starch therein, (d) removing the multilaminar dry sheet from the drum dryer surface, reducing the sheet to smaller size pieces, and (e) fat frying these pieces at a temperature above about 170° C. sufficient to yield a puffed or expanded chip-like snack food product of light easily-chewed texture and finely bubbled structure.
Claim 3
Dependent Claim
13 words
The method of claim 1 wherein the flour comprises pea or bean flours.
Claim 4
Dependent Claim
23 words
The method of claim 1 wherein at least three layers of slurry are picked up and laminated together in succession in step (c).
Claim 5
Dependent Claim
15 words
The method of claim 1 wherein the multilaminar sheet thickness is from about 0.4-0.8 mm.
Claim 6
Dependent Claim
18 words
The method of claim 1 wherein the fluid slurry solids content in (b) is from about 15-40% wt.
Claim 7
Dependent Claim
37 words
The method of claim 1 wherein the dryer is a double drum dryer, the fluid slurry is fed to the nip between the drums, and a multilaminar sheet is built up on each drum and removed periodically.
Claim 8
Dependent Claim
23 words
The method of claim 3 wherein from 5 to 20 layers of slurry are picked up and laminated together into the multilaminar sheet.
Claim 9
Dependent Claim
21 words
The method of claim 1 wherein the pieces of the sheet from step (d) are stored, before proceeding to step (e).
Claim 10
Dependent Claim
57 words
The method of claim 1 wherein the gap setting between the two drums of a double drum dryer, or between the drum and applicator roll of a single drum dryer remains constant and the successive layers are subjected to increasing mechanical pressure and working in the zone between the drums, or between the drum and applicator roll.
Claim 11
Dependent Claim
61 words
A puffed or expanded fat-fried, chip-like snack food product of light, easily-chewed, texture and finely bubbled structure, prepared by the process of claim 1, and comprising protein and gelled starch both derived from pea flour or non-oilseed bean flour, said pea or bean flour being present in at least about 50% by wt. of the total flour in the snack food.
Claim 12
Dependent Claim
26 words
The snack food product of claim 10 containing in addition, a protein concentrate to give a total protein content of about 20 to about 35% wt.
Claim 13
Dependent Claim
21 words
The snack food product of claim 10 containing, in addition, up to 50% wt. of cereal flour based on total flour.
Claim 14
Dependent Claim
22 words
An intermediate multilaminar dry product prepared by the process of claim 1, steps (a) to (d), and adapted for storage before fat-frying.
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) | 1982-02-19 | 1982-08-21 | 1983-02-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-02-19 | 1986-08-21 | 1987-02-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-02-19 | 1990-08-21 | 1991-02-20 | $7700.00 | Window Closed / Lapsed |