Composition containing animal parts for production of a fried snack food and method for production thereof
Patent 4262028 Issued on April 14, 1981. Estimated Expiration Date: 
June 18, 1999. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
June 18, 1999. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3769029 Reconstituted fried puffed pork skins Snack foods from legume-base flours Thermoplastic composition derived from animal parts and methods for production thereof Patent #: 4163804 InventorsAssigneeApplicationNo. 06/049063 filed on 06/18/1979US Classes:426/417, Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc.426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/445, Size increase by puffing, or pore forming of solid material by heating426/513, Of animal flesh426/641, Animal derived material is an ingredient other than extract or protein426/661, Carbohydrate is starch426/808STARCH BASE SNACK PRODUCTExaminersPrimary: Jones, Raymond N.Assistant: Hatcher, Elizabeth A. Attorney, Agent or FirmInternational ClassesA23L 1/00 (20060101)A23L 1/31 (20060101) A23L 1/312 (20060101) A23L 1/314 (20060101) AbstractA puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring, the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.Field of SearchCereal material is basic ingredientAnimal derived material is an ingredient other than extract or protein Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc. STARCH BASE SNACK PRODUCT Carbohydrate is starch To puff or form pore From extrusion zone using mechanical pressure And subsequent heat treatment of dehydration Extruding through restricted orifice to give desired final shape Of animal flesh Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. Size increase by puffing, or pore forming of solid material by heating | |
