Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Reexamination Certificate
2000-01-04
2001-07-17
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
C426S243000, C426S559000, C426S560000, C426S637000, C426S473000, C426S482000
Reexamination Certificate
active
06261617
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to a snack cake produced through a process in which no oil or a limited quantity of oil is used to the material and a method of producing the same.
In the general snack cake production, potato chips or fried potatoes are prepared by slicing potatoes or cutting them into sticks, frying them with oil, and spraying salts or other seasonings.
As a result, many of the conventional snack cakes which are fried with oil tend to have a high calorific value. Nowadays, many people are health-oriented to such an extent that prevention of corpulence and resultant diseases are drawing much public attention and snack cakes with low calorific values are much in demand.
Given the situation, it may be proposed that snack cakes are cooked without frying with oils. However, there are problems that such food lacks a sufficiently good taste and a crunching feel when chewed.
SUMMARY OF THE INVENTION
The present invention is provided to solve said problems and its object is to provide a snack cake and a method of producing such snack cakes which are prepared without frying with oil but give a crunching feel when chewed to the same extent as the conventional snack cakes while showing a low calorific value contributing to prevention of corpulence and resultant adults' diseases.
The present invention is made to provide a snack cake which accomplishes the above mentioned problems and its means includes a snack cake produced by skin paring potatoes, pelletizing said skin pared potatoes, steaming and drying said pelletized potatoes, inflating said dried potatoes into a form of thin bars, spraying a seasoning, and drying said inflated potatoes such that the resultant snack cake gives a crunching feel.
The present invention also provides a method of producing a snack cake and its means includes a method of producing a snack cake comprising a first step of skin paring potatoes; a second step of slicing and pelletizing said skin pared potatoes in a predetermined thickness; a third step of steaming said pelletized potatoes; a fourth step of drying said steamed potatoes to remove moisture contained therein; a fifth step of inflating said dried potatoes after heating and pressurizing; a sixth step of spraying a seasoning to said inflated potatoes; and a seventh step of drying said seasoning sprayed potatoes to remove the moisture therein.
Further, it is preferable that said drying in said fourth and seventh steps is done by means of far infrared rays or a microwave generated in a microwave oven. It is also preferable that said fifth step is conducted by non-oil spraying or said sixth step is conducted by spraying a limited quantity of oil.
Since the snack cake according to the present invention adopts the afore-mentioned structure, it is possible to obtain a sufficiently good taste and give a crunching feel when chewed while showing a low calorific value contributing to prevention of corpulence and resultant adults' diseases.
REFERENCES:
patent: 5049711 (1991-09-01), Avgvst
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patent: 5441758 (1995-08-01), Lewis et al.
patent: 5470600 (1995-11-01), Petelle et al.
patent: 5802959 (1998-09-01), Benson et al.
patent: 5891496 (1999-04-01), Hannah et al.
patent: 7-327628 (1995-12-01), None
Armstrong Westerman Hattori McLeland & Naughton LLP
Bhat Nina
Watanabe Ikuko
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