US4873093A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Starch snack foods and process
Assignee: Intercontinental Great Brands LLC
•
Filing: 1985-09-05
•
Granted: 1989-10-10
•
Expires: 2005-09-05
Abstract
Abstract The invention is a process and a product of the process for preparing a baked snack food from a composition containing at least one ingredient having starch. The ingredient having starch and the water comprises substantially all of the ingredient of the composition. The method involves steaming the composition to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The steaming is conducted until the composition obtains a temperature of at least 160° F. and preferably 200° F. The composition is held at this temperature for about 2 to about 6 minutes. The composition is then machined, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
Inventors
- 👤 Richard D. Fazzolare
- 👤 Joseph A. Szwerc
- 👤 Rich McFeaters
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 00:10
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; A23L19/11; A23L7/00; A23L7/10; A23L7/117; A23L7/13; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
159 words
A method for making a baked-starch based chip-like snack food comprising: (a) mixing at least one ingredient having starch with water to form a non-elastic, starch-based composition, said at least one ingredient having starch comprising a member selected from the group consisting of potato, corn, buckwheat, rice, barley, tapioca, wheat, rye sorghum, and graham ingredients; (b) steaming said starch-based composition with continued mixing until a composition temperature of at least 160° F. is obtained for a sufficient amount of time for said composition to form a machinable dough-like consistency; (c) machining said dough-like composition whereby pieces are formed, said machining including: (i) laminating a sheet of said dough-like composition to obtain over lapping laminae of said sheet; (ii) rolling said dough-like the laminated composition in at least one reduction roller; and (iii) cutting said dough-like the rolled composition; and (d) baking said pieces to obtain a snack having a flat chip-like appearance or a partially delaminated, blistered chip-like appearance.
Claim 2
Independent Claim
159 words
A method for making a baked-starch based chip-like snack food comprising: (a) mixing at least one ingredient having starch with water to form a non-elastic, starch-based composition, said at least one ingredient having starch comprising a member selected from the group consisting of potato, corn, buckwheat, rice, barley, tapioca, wheat, rye sorghum, and graham ingredients; (b) steaming said starch-based composition with continued mixing until a composition temperature of at least 160° F. is obtained for a sufficient amount of time for said composition to form a machinable dough-like consistency; (c) machining said dough-like composition whereby pieces are formed, said machining including: (i) laminating a sheet of said dough-like composition to obtain over lapping laminae of said sheet; (ii) rolling said dough-like the laminated composition in at least one reduction roller; and (iii) cutting said dough-like the rolled composition; and (d) baking said pieces to obtain a snack having a flat chip-like appearance or a partially delaminated, blistered chip-like appearance.
Claim 3
Dependent Claim
39 words
The method according to claim 1, wherein said ingredient having starch is a member selected from the group consisting of potato flour, potato flakes, corn flour, corn meal, buckwheat flour, rice flour, barley flour, tapioca, and mixtures of these.
Claim 4
Dependent Claim
15 words
The method according to claim 1, wherein said ingredient having starch is a gluten-containing ingredient.
Claim 5
Dependent Claim
31 words
The method according to claim 3, wherein said gluten-containing ingredient is a member selected from the group consisting of wheat flour, rye flour, sorgum flour, graham flour, and mixtures of these.
Claim 6
Dependent Claim
24 words
The method according to claim 1, wherein said steaming occurs in a mixer whereby steam is in direct contact with said ingredient having starch.
Claim 7
Dependent Claim
27 words
The method according to claim 1, wherein a composition temperature of at least 190° F. is obtained said composition temperature being held for at least 3 minutes.
Claim 8
Dependent Claim
17 words
The process of claim 1 wherein said machining further includes: dockering said cut dough-like pieces rolled composition.
Claim 9
Dependent Claim
18 words
The method according to claim 1, wherein a spray oil is applied to said pieces prior to baking.
Claim 10
Dependent Claim
30 words
A method as claimed in claim 1 wherein said baked starch snack food is a baked potato chip and said at least one ingredient having starch comprises a potato ingredient.
Claim 11
Dependent Claim
17 words
A method as claimed in claim 1 wherein prior to said steaming, said composition is enzymatically treated.
References Cited (Backward Citations)
US678749A
Cited
US1039912A
Cited
US2505407A
Cited
US3348950A
Cited
US3451822A
Cited
US3600193A
Cited
US3615697A
Cited
US3698914A
Cited
US3698915A
Cited
US3800050A
Cited
US3922370A
Cited
US3753729A
Cited
US3937848A
Cited
US3982032A
Cited
US3925567A
Cited
FR2267049A1
Cited
JPS5432056A
Cited
US4208476A
Cited
JPS55108250A
Cited
US4312892A
Cited
US4418088A
Cited
US4455321A
Cited
US4572493A
Cited
US4505942A
Cited
US4609557A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-10-09 | 1993-04-10 | 1993-10-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-10-09 | 1997-04-10 | 1997-10-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-10-09 | 2001-04-10 | 2001-10-10 | $7700.00 | Window Closed / Lapsed |