The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jul. 05, 1994

Filed:

Oct. 15, 1991
Applicant:
Inventors:

Kazumitsu Taga, Neyagawa, JP;

Toshihiko Narukami, Ikoma, JP;

Yoshiyuki Miyaoku, Sakai, JP;

Assignee:

House Food Industrial Co., Ltd., Higashi-Osaka, JP;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L / ; A23P / ; A23P / ;
U.S. Cl.
CPC ...
426615 ; 426270 ; 426448 ; 426449 ; 426450 ; 426621 ; 426625 ; 426629 ; 426808 ;
Abstract

A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.0 times the volume of the chlorophyll-containing plant to give a puffed product having a water content of not more than 7% by weight or drying the puffed product until the water content is not more than 7% by weight, applying fat and oil to the resulting puffed product and packing the resulting snack into a container having light shielding properties, the total time for light exposure during the steps of puffing, applying fat and oil and packing being less than 18 hours.


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