US4803090A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for producing a microwave puffed cheese snack
Assignee: Kraft Inc
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Filing: 1986-11-13
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Granted: 1989-02-07
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Expires: 2006-11-13
Abstract
Abstract Process, for producing a dry, crips, puffed natural butterfat containing cheese snack in which cheese snack precursor pieces having a fat content of 17-34% and a moisture content of 20-50% are both baked in a convection oven and subjected to microwave cooking to puff and dry pieces.
Inventors
- 👤 Lance E. Schlipalius
- 👤 Jeffrey J. Myers
- 👤 Jonathan P. Frey
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 17:29
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/09; A23C19/0912; A23C19/068; A23C19/08; A23C19/084; A23C19/086
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
141 words
A process for producing a dry, crisp, puffed, natural butterfat containing cheese snack food product without oiling off comprising the steps of (a) forming hot viscous drops of cheese base material or processed cheese or slicing or dicing natural cheese, cheese base material or process cheese into pieces to provide cheese precursor pieces having a fat content in the range of 17-34 weight percent, and a moisture content of 20-50%, (b) depositing the precursor pieces on to a surface, (c) baking the precursor pieces in a convection oven, (d) simultaneously or subsequent to said baking, subjecting the precuror pieces to a microwave cokking and drying step to puff the pieces without oiling off, in which the moisture content of the puffed product is less than 5% of that of the starting precursor pieces, and (e) cooling the cooked, dried, puffed product.
Claim 2
Dependent Claim
141 words
A process for producing a dry, crisp, puffed, natural butterfat containing cheese snack food product without oiling off comprising the steps of (a) forming hot viscous drops of cheese base material or processed cheese or slicing or dicing natural cheese, cheese base material or process cheese into pieces to provide cheese precursor pieces having a fat content in the range of 17-34 weight percent, and a moisture content of 20-50%, (b) depositing the precursor pieces on to a surface, (c) baking the precursor pieces in a convection oven, (d) simultaneously or subsequent to said baking, subjecting the precuror pieces to a microwave cokking and drying step to puff the pieces without oiling off, in which the moisture content of the puffed product is less than 5% of that of the starting precursor pieces, and (e) cooling the cooked, dried, puffed product.
Claim 3
Dependent Claim
19 words
A process according to claim 1, in which the cheese is processed cheese taken directly from a processing cooker.
Claim 4
Dependent Claim
24 words
A process according to claim 1 in which the moisture content of the product is less than 2% of that of the sttarting material.
Claim 5
Dependent Claim
16 words
A process in accordance with claim 1 wherein said cheese precursor pieces are processed cheese pieces.
Claim 6
Dependent Claim
17 words
A process in accordance with claim 1 wherein said cheese precursor pieces are cheese base material pieces.
Claim 7
Dependent Claim
26 words
A process in accordance with claim 1 wherein said cooked, dried, puffed cheese snack pieces are packaged in a dry, inert atmosphere in a sealed package.
References Cited (Backward Citations)
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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) | 1992-02-07 | 1992-08-08 | 1993-02-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-02-07 | 1996-08-08 | 1997-02-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-02-07 | 2000-08-08 | 2001-02-07 | $7700.00 | Window Closed / Lapsed |