Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2008-07-08
2008-07-08
Weier, Anthony (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S446000, C426S459000, C426S460000, C426S461000, C426S464000, C426S507000, C426S508000, C426S509000, C426S516000, C426S517000, C426S518000
Reexamination Certificate
active
10887399
ABSTRACT:
A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.
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Baumgartner Theodore James
Smith Richard Todd
Cahoon Colin P.
Carstens & Cahoon LLP
Frito-Lay North America, Inc.
Walter Chad E.
Weier Anthony
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