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| Number | Title | Issue Date |
| 4623548 | Method for preparing extruded fried snack products from corn and other cereal flours An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 15% to about 80%, by weight, of ... | 11/18/1986 |
| 4526800 | Cereal snackfoods and compositions and methods for making the same The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran... | 07/02/1985 |
| 4491601 | Method of making a readily portable burrito A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining ... | 01/01/1985 |
| 4397879 | Apparatus for and method of making funnel cakes A squeeze bottle contains a dry funnel cake mix, an opening and a selectively removable and replaceable cover for the opening. A funnel integral with the cover extends from the remainder of the bottle. With the cover removed from the opening, water is pou... | 08/09/1983 |
| 4348417 | Potato snack and preparation thereof A process for the preparation of a novel potato snack product comprising mixing together a starch containing component, an active yeast, preferably baker's yeast, water and a sugar fermentable by the said yeast to form a dough mass, optionally dividing th... | 09/07/1982 |
| 4170659 | Fried dough product and method A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable outer crust with a plurality of blisters having generally ... | 10/09/1979 |
| 4151307 | Process for producing a fried snack food containing tempeh A fried, starch containing snack product is produced wherein tempeh is included as an essential ingredient.... | 04/24/1979 |
| 4140803 | Snack foods from legume-base flours Snack food products in the form of puffed or expanded chips, are prepared from non-oilseed legume-base flours, which are difficult to process due to stickiness at usual dough solids contents, by using a non-sticky low solids content fluid slurry. The slur... | 02/20/1979 |
| 4120988 | Protein snack product of improved structural integrity A protein-based snack food product and its method of manufacture are disclosed. The process negates the need for carbohydrate, starch or farinaceous ingredients in the product formulation. Yet the product will expand or puff and will maintain its structur... | 10/17/1978 |
| 4119742 | Reconstituted fried puffed pork skins A reconstituted fried and puffed product is prepared by moisturizing particles of animal parts which are high in collagen and at least 50% of which are rendered parts, gelatinizing the particles in an extruder, extruding a strip of the gelatinized materia... | 10/10/1978 |
| 4066797 | Method of using a home donut maker A donut maker for home use is disclosed which provides perfectly cooked and formed donuts having excellent taste and appearance characteristics notwithstanding the complete elimination of conventional deep fat frying of the donuts. The preferred device in... | 01/03/1978 |
| 3989858 | Rusk based food snack A snack food product is made by frying in hot oil thin pieces of dough made from rusk crumbs, starch, water and, as desired, flavoring and emulsifying ingredients. The product is characterized by relatively dense surface layers and porous interiors.... | 11/02/1976 |
