Process for preparing a snack product
US4985262A · kind A · utility
15Cited by
24References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 25, 1988 |
| Grant date | Jan 15, 1991 |
| Priority date | — |
| Expiry date | May 25, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/17
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Aqueous liquid, a farinaceous flour and oil are applied to snack-sized, extruded farinaceous collets having an aqueous moisture content within the range of about 5-15 weight percent. The aqueous liquid, flour and oil can be individually applied to the collets, or applied together as a slurry. The coated collets are baked to reduce the aqueous moisture content of the collets to a shelf-stable moisture content of about 2 weight percent of less. Potato-based collets processed in accordance with the present invention have french-fry color and flavor characteristics, desirable non-uniform shapes, and a crispy/crunchy texture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.