US4246293A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of preparing potato snack product
Assignee: Individual
•
Filing: 1978-09-21
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Granted: 1981-01-20
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Expires: 1998-09-21
Abstract
Abstract A protein fortified complete meal snack item is prepared from a whole potato base by a process involving subdivision of whole potatoes, including skins, to provide potato pieces, adding on a weight basis of from 10% to 40% by weight of said potato pieces of edible protein fortifying additives, intimately admixing the protein additives and the whole potato pieces to provide a substantially homogeneous mixture, and extruding which provides at least partial cooking of said homogeneous mixture, resulting in a protein fortified snack food extrudate. The resulting product contains substantially the complete starch food value, and vitamin value of the starting potato.
Inventors
- 👤 James M. Larson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 16:33
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
130 words
A process of preparing a whole potato based complete meal snack item, comprising, subdividing unpeeled, raw, whole potatoes to provide pieces, blancing said subdivided unpeeled, raw, whole potatoes at a temperature of from about 140° F. to about 200° F. for from 15 seconds to about 2 minutes; and thereafter, predrying said blanched potatoes to a moisture content of from 60% to about 75% by weight; and thereafter adding on a weight basis of from 15% to 40% by weight of said potato pieces of an edible protein containing additive, intimately admixing said protein additive and said unpeeled whole potato pieces to provide a substantially homogeneous mixture, extruder cooking at elevated temperature and pressure said homogeneous mixture to provide a cooked, protein fortified snack food extrudate with predominant potato flavor.
Claim 2
Dependent Claim
130 words
A process of preparing a whole potato based complete meal snack item, comprising, subdividing unpeeled, raw, whole potatoes to provide pieces, blancing said subdivided unpeeled, raw, whole potatoes at a temperature of from about 140° F. to about 200° F. for from 15 seconds to about 2 minutes; and thereafter, predrying said blanched potatoes to a moisture content of from 60% to about 75% by weight; and thereafter adding on a weight basis of from 15% to 40% by weight of said potato pieces of an edible protein containing additive, intimately admixing said protein additive and said unpeeled whole potato pieces to provide a substantially homogeneous mixture, extruder cooking at elevated temperature and pressure said homogeneous mixture to provide a cooked, protein fortified snack food extrudate with predominant potato flavor.
Claim 3
Dependent Claim
29 words
The process of claim 1 wherein said whole potatoes are subdivided to chunks having a thickest portion within the range of from about 1/8 inch to about 1/4 inch.
Claim 4
Dependent Claim
15 words
The process of claim 2 wherein said subdivision is accomplished by shredding said whole potatoes.
Claim 5
Dependent Claim
29 words
The process of claim 1 wherein said protein additives are selected from the group consisting of textured vegetable protein, meat and meat byproducts, dried fruit bits, and milk protein.
Claim 6
Dependent Claim
24 words
The process of claim 1 wherein small but effective amounts of flavoring, preservatives and colorings are added prior to said extruder cooking and treating.
Claim 7
Dependent Claim
32 words
The process of claim 1 wherein said elevated temperature and pressure is within the range of from 100° F. to 400° F. at a pressure of from 50 p.s.i. to 1000 p.s.i.
Claim 8
Dependent Claim
23 words
The process of claim 1 wherein said temperatures from 200° F. to 300° F. and said pressure from 200 p.s.i. to 500 p.s.i.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-01-20 | 1984-07-21 | 1985-01-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-01-20 | 1988-07-21 | 1989-01-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-01-20 | 1992-07-21 | 1993-01-20 | $7700.00 | Window Closed / Lapsed |