Appeal 2007-0726
Application 10/264,561
9. Mochizuki notes that, in the past, a Japanese snack product,
“Onorokemame,” was made from a wheat flour and expandable
pregelatinized starch flour such as pregelatinized waxy corn flour
(Mochizuki, col. 1, ll. 24-34).
10. Mashed potato flour (i.e., pregelatinized potato flour) was known
as a less expandable starch flour that provides good savor
(Mochizuki, col. 1, ll. 24-34).
11. Chino is directed to coated cores of crisp texture such as coated
peanuts and “Onor Okemane” (Chino, col. 1, ll. 12-26) produced
by alternately coating with an aqueous syrup solution and a flour
and/or starch composition and roasting or frying (Chino, col. 1, ll.
27-35; col. 1, ll. 10-23).
12. In the past, expansion or “puffing” was done naturally and
therefore it was impossible to satisfactorily control the outside
shape of the final products, it taking a very skilled artisan to
properly attain the desired texture and hardness in the coating layer
(Chino, col. 1, ll. 36-45). Chino suggests the use of a mold to
decrease the difficulty of obtaining the desired puffing, hardness,
and texture as well as to obtain a uniformly expanded coating
(Chino, col. 1, l. 65 to col. 2, l. 9).
13. The Mochizuki process provides a snack product with a coating
that expands at a desired rate during frying and is crisp and
palatable (Mochizuki, col. 1, ll. 15-19). Mochizuki eliminates the
use of costly baking molds, the coated cores instead being
conventionally deep fried (Mochizuki, col. 1, ll. 38-49; col. 4, ll.
28-30).
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