Patent US4246293A successfully refreshed from Google Patents.
US4246293A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of preparing potato snack product
Assignee: Individual
•
Filing: 1978-09-21
•
Granted: 1981-01-20
•
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 16:49
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.
References Cited (Backward Citations)
US2787553A
Cited
US3021224A
Cited
US3220857A
Cited
US3396036A
Cited
US3493390A
Cited
USRE29773E
Cited
US3692531A
Cited
US3849582A
Cited
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 |