US4517204A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Reduced calorie puffed snack food products
Assignee: Frito Lay North America Inc
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Filing: 1984-02-27
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Granted: 1985-05-14
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Expires: 2004-02-27
Abstract
Abstract In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form a puff extrudable batter. The batter is cooked in a cooking extruder under puff extrusion cooking conditions and extruded to form collets. The collets may then be baked to reduce the moisture content of the collets to below about 2% by weight, sprayed with oil and dusted with flavoring. Microcrystalline cellulose coated with a hydrophilic polysaccharide does not inhibit the expansion (puffing) characteristics of the batter upon extrusion.
Inventors
- 👤 George P. Mottur
- 👤 Richard W. Glass
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 17:18
CPC Classifications
A; A23; A23L; A23L33/00; A23L33/20; A23L33/21; A23L33/24; A23L7/00; A23L7/10; A23L7/117; A23L7/161; A23L7/165; A23L7/17; Y; Y10; Y10S; Y10S426/00; Y10S426/804; Y10S426/808
Claims Analysis
Total Claims: 24
Claim 1
Independent Claim
119 words
A process for producing a comestible reduced calorie puffed snack product comprising: (a) introducing into a cooking extruder a mixture of a puff extrudable edible meal or flour, microcrystalline cellulose coated with from about 9% to about 15% by weight hydrophilic polysaccharide, and sufficient moisture to form a puff extrudable batter, wherein the ratio of edible meal or flour to hydrophilic polysaccharide coated microcrystalline cellulose is from about 9:1 to about 3:1 by weight; (b) cooking said mixture in said cooking extruder under puff extrusion cooking conditions; (c) extruding said mixture from said cooking extruder to form puffed collets; and (d) drying said collets to reduce the moisture content of said collets to less than about 2% by weight.
Claim 2
Dependent Claim
119 words
A process for producing a comestible reduced calorie puffed snack product comprising: (a) introducing into a cooking extruder a mixture of a puff extrudable edible meal or flour, microcrystalline cellulose coated with from about 9% to about 15% by weight hydrophilic polysaccharide, and sufficient moisture to form a puff extrudable batter, wherein the ratio of edible meal or flour to hydrophilic polysaccharide coated microcrystalline cellulose is from about 9:1 to about 3:1 by weight; (b) cooking said mixture in said cooking extruder under puff extrusion cooking conditions; (c) extruding said mixture from said cooking extruder to form puffed collets; and (d) drying said collets to reduce the moisture content of said collets to less than about 2% by weight.
Claim 3
Dependent Claim
24 words
The process of claim 1 wherein the moisture content of said collets is reduced to below about 2% by weight by baking said collets.
Claim 4
Dependent Claim
19 words
The process of claim 2 wherein additionally said baked snack puff product is coated with flavoring material after baking.
Claim 5
Dependent Claim
26 words
The process of claim 2 wherein said baked snack puff product is coated with edible oil or fat after baking, and then dusted with flavoring material.
Claim 6
Dependent Claim
36 words
The process of claim 4 wherein said edible oil or fat is sprayed onto said baked snack puff product to achieve a total oil content of said baked snack puff product of about 7% by weight.
Claim 7
Dependent Claim
18 words
The process of claim 5 wherein said oil or fat has a melting point below about 95° F.
Claim 8
Dependent Claim
11 words
The process of claim 6 wherein said oil is vegetable oil.
Claim 9
Dependent Claim
13 words
The process of claim 7 wherein said extrudable edible meal is corn meal.
Claim 10
Dependent Claim
24 words
The process of claim 8 wherein the ratio of said corn meal to said hydrophilic polysaccharide coated microcrystalline cellulose is about 4:1 by weight.
Claim 11
Dependent Claim
20 words
The process of claim 9 wherein said extruded mixture is baked at from about 270° F. to about 340° F.
Claim 12
Dependent Claim
19 words
The process of claim 10 wherein said extruded mixture is baked for from about 3 to about 12 minutes.
Claim 13
Dependent Claim
16 words
The process of claim 11 wherein said flavoring material is a mixture of cheese and salt.
Claim 14
Dependent Claim
22 words
The process of claim 12 wherein the moisture content of said batter is from about 17% to about 18% prior to extrusion.
Claim 15
Dependent Claim
37 words
The process of claim 13 wherein additionally from about 0.5% to about 4% by weight of an edible oil or fat is mixed with said corn meal prior to mixing with said hydrophilic polysaccharide coated microcrystalline cellulose.
Claim 16
Dependent Claim
30 words
The process of claim 14 wherein said edible oil or fat added to said mixture of corn meal and hydrophilic polysaccharide coated microcrystalline cellulose contains about 0.5% by weight emulsifier.
Claim 17
Dependent Claim
12 words
The process of claim 15 wherein said hydrophilic polysaccharide is carboxymethyl cellulose.
Claim 18
Dependent Claim
23 words
The process of claim 16 wherein said microcrystalline cellulose contains from about 9% to about 15% carboxymethyl cellulose by weight as a coating.
Claim 19
Dependent Claim
20 words
The process of claim 17 wherein said extruded mixture is cut into rod or ball shaped collets prior to baking.
Claim 20
Dependent Claim
18 words
The process of claim 18 wherein said collets are baked at about 300° F. for about 5 minutes.
Claim 21
Dependent Claim
16 words
A reduced calorie baked cheese flavored puff product produced according to the process of claim 12.
Claim 22
Dependent Claim
16 words
A reduced calorie baked cheese flavored puff product produced according to the process of claim 14.
Claim 23
Dependent Claim
16 words
A reduced calorie baked cheese flavored puff product produced according to the process of claim 15.
Claim 24
Dependent Claim
16 words
A reduced calorie baked cheese flavored puff product produced according to the process of claim 19.
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) | 1988-05-13 | 1988-11-12 | 1989-05-14 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-05-13 | 1992-11-12 | 1993-05-14 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-05-13 | 1996-11-12 | 1997-05-14 | $7700.00 | Window Closed / Lapsed |