US PATENT SUBCLASS 426 / 466
.~.~.~ By roasting, toasting, or browning

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

665  DF  PROCESSES {25}
443  DF  .~ Preparation of product which is dry in final form {7}
465  DF  .~.~ Including heating or dehydration {5}
466.~.~.~ By roasting, toasting, or browning {3}
467  DF  .~.~.~.~> With fluid current conveying or suspensions of treated material
468  DF  .~.~.~.~> With compressing or use of exteriorly applied pressure
469  DF  .~.~.~.~> With separation of unwanted solid component

DEFINITION

Classification: 426/466

(under subclass 465) Processes involving the treatment of an essentially dry product under dry heat and such elevated temperature conditions so as to effect a parching or change in the color of the food treated, e.g., browning, etc..

(1) Note. The terms browning, roasting, toasting and parching, per se, are sufficient to place a patent in this subclass if the final product is dry.