US4994295A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Controlled surface bubbling fabricated snack products
Assignee: Individual
•
Filing: 1989-08-04
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Granted: 1991-02-19
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Expires: 2009-08-04
Abstract
Abstract The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.
Inventors
- 👤 David Holm
- 👤 Veldon M. Hix
- 👤 Miles J. Willard
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 07:47
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/117; A23L7/13
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
110 words
A dough preform comprising: a. sheeted dough having a thickness from about 0.5-1.5 mm and a total moisture content of at least 30%; b. said sheeted dough having an inner dough portion; and c. said sheeted dough having upper and lower dough surface portions surrounding the inner dough portion, said upper and lower dough surface portions having moisture evaporated therefrom resulting in a moisture content substantially lower than the moisture content of the inner dough portion, said upper and lower dough portions having been case hardened by selective removal of moisture therefrom whereby the dough preform when fried produces a chip product having a controlled, predetermined level of surface bubbling.
Claim 2
Dependent Claim
110 words
A dough preform comprising: a. sheeted dough having a thickness from about 0.5-1.5 mm and a total moisture content of at least 30%; b. said sheeted dough having an inner dough portion; and c. said sheeted dough having upper and lower dough surface portions surrounding the inner dough portion, said upper and lower dough surface portions having moisture evaporated therefrom resulting in a moisture content substantially lower than the moisture content of the inner dough portion, said upper and lower dough portions having been case hardened by selective removal of moisture therefrom whereby the dough preform when fried produces a chip product having a controlled, predetermined level of surface bubbling.
Claim 3
Dependent Claim
27 words
The dough preform of claim 1, wherein the dough preform exhibits a moisture gradient from the inner dough portion to the upper and lowerr dough surface portions.
Claim 4
Dependent Claim
31 words
The dough preform of claim 1, wherein the permeability to water of the upper and lower dough surface portions is less than the permeability to water of the inner dough portion.
Claim 5
Dependent Claim
41 words
The dough preform of claim 1, wherein the dough preform is subjected to air heated to a temperature of from about 250° F. (121° C.) to about 550° F. (289° C.) for a period of from about 5 to 45 seconds.
Claim 6
Dependent Claim
27 words
The dough preform of claim 4, wherein the heated air is provided in an airstream having a velocity of from about 150 fps to about 400 fps.
Claim 7
Dependent Claim
34 words
The dough preform of claim 1, wherein the dough preform is subjected to airflow across the upper and lower dough surface portions at a rate of from about 150 fps to about 400 fps.
Claim 8
Dependent Claim
33 words
The dough preform of claim 1, wherein the dough preform is subjected to infrared radiation for a period sufficient to remove at least 4.0% moisture from the upper and lower dough surface portions.
Claim 9
Dependent Claim
114 words
A dough preform comprising: a. sheeted dough having a thickness from about 0.5-1.5 mm and a total moisture content of at least 30%; b. said sheeted dough having an inner dough portion; c. said sheeted dough having upper and lower dough surface portions surrounding the inner dough portion; and d. at least one of said upper and lower dough surface portions having a moisture content substantially lower than the moisture content of the inner dough portion, said at least one upper or lower dough surface portion having been case hardened by selective removal of moisture therefrom whereby the dough preform when fired produces a chip product having a controlled, predetermined level of surface bubbling.
Claim 10
Dependent Claim
114 words
A dough preform comprising: a. sheeted dough having a thickness from about 0.5-1.5 mm and a total moisture content of at least 30%; b. said sheeted dough having an inner dough portion; c. said sheeted dough having upper and lower dough surface portions surrounding the inner dough portion; and d. at least one of said upper and lower dough surface portions having a moisture content substantially lower than the moisture content of the inner dough portion, said at least one upper or lower dough surface portion having been case hardened by selective removal of moisture therefrom whereby the dough preform when fired produces a chip product having a controlled, predetermined level of surface bubbling.
Claim 11
Dependent Claim
29 words
The dough preform of claim 8, wherein the permeability to moisture of said at least one dough surface portion is less than the permeability of the inner dough portion
Claim 12
Dependent Claim
47 words
The dough preform of claim 8, wherein said at least one dough surface portion is subjected to air heated to a temperature of from about 250° F. (121° C.) to about 550° F. (289° C.) for a period of from about 5 seconds to about 30 seconds.
Claim 13
Dependent Claim
33 words
The dough preform of claim 8, wherein said at least one dough surface portion is subjected to airflow across the surface thereof at a rate of about 150 fps to about 400 fps.
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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) | 1994-02-18 | 1994-08-20 | 1995-02-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1998-02-18 | 1998-08-20 | 1999-02-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2002-02-18 | 2002-08-20 | 2003-02-19 | $7700.00 | Window Closed / Lapsed |