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US4212892A
Expired / Lapsed
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Method of preparing a high-protein snack food
Assignee: Nova Scotia Research Foundation Corp
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Filing: 1977-06-28
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Granted: 1980-07-15
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Expires: 1997-06-28
Abstract
Abstract A method is described for preparing a high-protein snack food. The method comprises admixing a plastic protein gel with about 17 to 50% by weight, based on weight of the gel, of dry starch or flour to obtain a homogeneous mass of protein gel-starch material which is subsequently extruded into desired shapes and thereafter cooked. Vegetable oil or fat may also be incorporated into the gel-starch material to improve the texture and taste of the final product. Preferred starches or flours include those derived from potato, corn and rice. The plastic protein gel, which is prepared by conventional procedures, may be fish, soybean gel, or mixtures containing both fish and soybean gels with the proviso that all steps prior to cooking must be carried out at a temperature of 5° C. or less when any fish gel is utilized. The cooked product can readily be prepared in the form of chips and can be coated subsequent to cooking with flavoring and/or flavor-enhancing agents. The snack food is highly palatable and is nutritionally superior to potato chips, having a recommended level of protein of about 18-20% as compared to conventional potato chips which contain a low level of protein equal to 7%.
Inventors
- 👤 M. Helmy Chahine
- 👤 J. Alfred Brothers
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 08:08
CPC Classifications
A; A23; A23J; A23J3/00; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
111 words
A method of preparing a high-protein snack food, comprising admixing a plastic protein gel selected from the group consisting of fish gel, soybean gel, and mixtures of fish gel and soybean gel with about 17 to 50 percent by weight, of the gel, of dry starch or flour to obtain a homogeneous mass of gel-starch material, forming the material into desired shaped, said protein gel containing sufficient water to render said gel pliable without the need for the addition of any further water, and thereafter cooking the material, and wherein all steps prior to cooking are carried out at a temperature of 5° C. or less when fish gel is present.
Claim 2
Independent Claim
111 words
A method of preparing a high-protein snack food, comprising admixing a plastic protein gel selected from the group consisting of fish gel, soybean gel, and mixtures of fish gel and soybean gel with about 17 to 50 percent by weight, of the gel, of dry starch or flour to obtain a homogeneous mass of gel-starch material, forming the material into desired shaped, said protein gel containing sufficient water to render said gel pliable without the need for the addition of any further water, and thereafter cooking the material, and wherein all steps prior to cooking are carried out at a temperature of 5° C. or less when fish gel is present.
Claim 3
Dependent Claim
35 words
A method according to claim 1, wherein the starch or flour is selected from one or more members of the group consisting of potato starch, potato flour, modified or unmodified corn starch and rice flour.
Claim 4
Dependent Claim
32 words
A method according to claim 2 wherein in the admixing step one or more additives selected from the group consisting of thickening, stabilizing and emulsifying agents, pH adjusters and gums are included.
Claim 5
Dependent Claim
28 words
A method according to claim 3, wherein the cooked snack food is coated with at least one member of the group consisting of flavouring agents and flavour-enhancing agents.
Claim 6
Dependent Claim
12 words
A method according to claim 2, wherein the cooking is by frying.
Claim 7
Dependent Claim
12 words
A method according to claim 3, wherein the cooking is by frying.
Claim 8
Dependent Claim
12 words
A method according to claim 4, wherein the cooking is by frying.
Claim 9
Dependent Claim
19 words
A method according to claim 2, wherein the cooking is by frying at a temperature of about 180° C.
Claim 10
Dependent Claim
19 words
A method according to claim 3, wherein the cooking is by frying at a temperature of about 180° C.
Claim 11
Dependent Claim
19 words
A method according to claim 4, wherein the cooking is by frying at a temperature of about 180° C.
Claim 12
Dependent Claim
22 words
A method according to claim 2, wherein the cooking is by frying in vegetable oil at a temperature of about 180° C.
Claim 13
Dependent Claim
22 words
A method according to claim 3, wherein the cooking is by frying in vegetable oil at a temperature of about 180° C.
Claim 14
Dependent Claim
22 words
A method according to claim 4, wherein the cooking is by frying in vegetable oil at a temperature of about 180° C.
Claim 15
Dependent Claim
34 words
A method according to claim 2, wherein at least one member of the group consisting of edible fats and oils is included during the admixing step, and cooking is effected by baking or frying.
Claim 16
Dependent Claim
34 words
A method according to claim 3, wherein at least one member of the group consisting of edible fats and oils is included during the admixing step, and cooking is effected by baking or frying.
Claim 17
Dependent Claim
34 words
A method according to claim 4, wherein at least one member of the group consisting of edible fats and oils is included during the admixing step, and cooking is effected by baking or frying.
Claim 18
Dependent Claim
19 words
A method according to claim 3 wherein the gums are selected from the group consisting of algin and carrageenin.
Claim 19
Dependent Claim
28 words
A method according to claim 1, wherein said plastic protein gel is selected from the group consisting of fish gel, and mixtures of fish gel and soybean gel.
Claim 20
Independent Claim
83 words
A method of preparing a high-protein snack food, comprising admixing a plastic protein gel selected from the group consisting of fish gel, and mixtures of fish gel and soybean gel with about 17 to 50 percent by weight, of the gel, of dry starch or flour to obtain a homogeneous mass of gel-starch material, forming the material into desired shapes and thereafter cooking the material, and wherein all steps prior to cooking are carried out at a temperature of 5° C. or less.
Claim 21
Independent Claim
83 words
A method of preparing a high-protein snack food, comprising admixing a plastic protein gel selected from the group consisting of fish gel, and mixtures of fish gel and soybean gel with about 17 to 50 percent by weight, of the gel, of dry starch or flour to obtain a homogeneous mass of gel-starch material, forming the material into desired shapes and thereafter cooking the material, and wherein all steps prior to cooking are carried out at a temperature of 5° C. or less.
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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) | 1983-07-15 | 1984-01-14 | 1984-07-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-07-15 | 1988-01-14 | 1988-07-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-07-15 | 1992-01-14 | 1992-07-15 | $7700.00 | Window Closed / Lapsed |