Appeal No. 95-4411
Application No. 08/125,504
contrast, the prior art reference to Yuan distinctly teaches
and states that the use of a globular protein coating,
preferably in conjunction with an oil coating and microwave
cooking, is “essential” to produce a potato chip having the
color and appearance, as well as crispness and flavor of
conventional
deep oil fried potato chips. Thus Yuan teaches at column 3,
lines 49-54 that
Since hot air oven processing of protein coated
slices of raw potato does not yield a comparable
product, it is thought that the combination of
protein coating and microwave heating is essential
to produce a low fat product which is so similar to
deep fat fried potato chips. Apparently, the
protein forms a translucent film which provides the
chips with a slightly greasy appearance coupled with
a fairly homogeneous texture and color. Further,
the protein enables desirable air pockets to form on
the surface of the potato slices during microwave
heating [emphasis added].
The examiner has rejected appealed claims 1 through 12
as obvious over Yuan based on the rationale that it would have
been obvious to eliminate the globular protein with its
function from a dilute salt solution applied to the potato
chip in Yuan’s process, if a potato chip having no added
protein and no air pockets on the surface thereof is desired.
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