Patent US4297376A successfully refreshed from Google Patents.
US4297376A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Corn-based snack product of nut-like consistency
Assignee: NELSON WALTER P
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Filing: 1980-03-17
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Granted: 1981-10-27
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Expires: 2000-03-17
Abstract
Abstract An edible three dimensional food product and composition. The composition contains about five percent by weight of an uncooked, unhulled sesame seed, a minor amount of an oil rejection material, and a matrix of ground corn dough. Also disclosed is an apparatus for molding the composition into a relatively thick shaped item.
Inventors
- 👤 Richard L. Nelson
- 👤 Walter P. Nelson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 09:51
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/13; A23L7/122; Y; Y10; Y10S; Y10S426/00; Y10S426/803; Y10S426/808
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
122 words
A method of making an edible food product having a binder of ground corn dough comprising the steps of: preparing a ground corn dough; adding about one to ten percent by weight of uncooked, unhulled sesame seeds and about 0.5 to 2 percent by weight of algin to form a firm doughy mixture having about forty to fifty percent by weight water; molding said mixture to form a relatively three-dimensional raw article having a thickness which is at least about twenty-five percent of the width of the molded mixture forming a raw article; frying said raw article in oil, at about 325°-375° F., for a period of about six to ten minutes to thoroughly cook said article to a crunchy nut-like consistency.
Claim 2
Independent Claim
122 words
A method of making an edible food product having a binder of ground corn dough comprising the steps of: preparing a ground corn dough; adding about one to ten percent by weight of uncooked, unhulled sesame seeds and about 0.5 to 2 percent by weight of algin to form a firm doughy mixture having about forty to fifty percent by weight water; molding said mixture to form a relatively three-dimensional raw article having a thickness which is at least about twenty-five percent of the width of the molded mixture forming a raw article; frying said raw article in oil, at about 325°-375° F., for a period of about six to ten minutes to thoroughly cook said article to a crunchy nut-like consistency.
Claim 3
Dependent Claim
23 words
The method of claim 1 comprising the additional step of tumbling the cooked article in a flavoring ingredient to coat said fried article.
Claim 4
Dependent Claim
45 words
The method of claim 1 wherein said article has depressions formed in the surface thereof so as to provide that no part of the article is further from the surface of said article than a distance equal to approximately one-half the height of said article.
Claim 5
Dependent Claim
29 words
The method of claim 1 wherein said ground corn dough has about five to fifteen percent by weight of toasted corn germ added to said dough prior to molding.
Claim 6
Dependent Claim
21 words
The method of claim 1 wherein said raw article is held below the surface of said fat during the frying procedure.
Claim 7
Dependent Claim
9 words
The product produced by the process of claim 1.
Claim 8
Dependent Claim
20 words
The edible food product of claim 6 containing about five to fifteen percent by weight of toasted whole corn germ.
Claim 9
Dependent Claim
17 words
The edible food product of claim 6 wherein said product is additionally coated with a flavoring material.
Claim 10
Dependent Claim
26 words
The edible food product of claim 6 wherein said product has a composition of about four to six percent by weight of uncooked, unhulled sesame seeds.
Claim 11
Dependent Claim
19 words
The edible food product of claim 6 including about 0.1 to 1 percent by weight of a flavor enhancer.
Claim 12
Dependent Claim
13 words
The product of claim 6 or 10 including solid, powdered natural butter flavoring.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-10-26 | 1985-04-27 | 1985-10-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-10-26 | 1989-04-27 | 1989-10-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-10-26 | 1993-04-27 | 1993-10-27 | $7700.00 | Window Closed / Lapsed |