Method for preparing snack food
US6153242A · kind A · utility
5Cited by
5References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 11, 1999 |
| Grant date | Nov 28, 2000 |
| Priority date | — |
| Expiry date | Jan 11, 2019 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing a snack food comprises the steps of subjecting dough for snack foods to a puffing treatment through hot-air drying and then incorporating, into the puffed snack dough, oils and fats having a saturated fatty acid content of not more than 40% and an unsaturated fatty acid content of not less than 50%, as an oil and fat component. The method permits the preparation of a snack food that makes it possible to provide the smooth and easy melting ability of the oil and fat component in the mouth, which has light taste and texture and leaves a pleasant aftertaste.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.