Appeal 2007-0726
Application 10/264,561
(Specification ¶ 1). The coating is formed by alternately applying an
aqueous component (e.g., water or an aqueous sugar solution) and a
preblended dry flour and starch mixture to form a doughy coating on the
tumbling edible core material, heating (baking or frying) to cook and expand
the dough, and cooling (Specification ¶¶ 20, 24 and 50). In addition to
containing a wheat flour component, the preblended dry mixture includes
two starches, namely, an unmodified pregelatinized waxy starch and a raw
potato starch (Claim 1). Claim 1 is illustrative of the subject matter on
appeal:
1. A method for making a snack having an expanded, crispy, textured
coating comprising:
a. tumbling an edible core material;
b. alternately applying an aqueous component and a preblended dry
mixture on the tumbling edible core material to form a dough coating on the
edible core material, said preblended dry mixture comprising about 10% by
weight to about 60% by weight of a pregelatinized waxy starch, about 10%
by weight to about 70% by weight of a wheat flour component, and about
2% by weight to about 30% by weight of a raw potato starch which is not
chemically modified, said percentages being based upon the weight of said
preblended dry mixture,
c. heating the dough-coated core material to substantially reduce the
moisture content of the dough and to substantially expand the dough, and
d. cooling the expanded dough-coated core material to obtain
individual pieces having a core material coated or encased in an expanded,
cellular coating which has a crispy, texture.
The Examiner relies on the following prior art references to show
unpatentability:
Chino US 4,053,650 Oct. 11, 1977
2
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