Flexible partially cooked food composition
US5932268A · kind A · utility
4Cited by
58References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 31, 1996 |
| Grant date | Aug 3, 1999 |
| Priority date | — |
| Expiry date | Jul 31, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/13
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt-% to 20 wt-%. Also disclosed is a partially fried, flexible dough composition resulting from this method.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.