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| Number | Title | Issue Date |
| 7393550 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/01/2008 |
| 7272894 | Drum dryer A drum dryer provided with a liquid splash and scatter preventing equipment, which enables continuous operation by preventing a scattering liquid from making dry powder in the case in which the equipment is provided above a neighborhood of a liquid concentration sec... | 09/25/2007 |
| 7132118 | Cucumis melo extract coated and/or microencapsulated in a fat-soluble agent based on a fatty substance The present invention relates to a composition comprising an active plant extract containing superoxide dismutase, said extract being coated and/or microencapsulated in a fat-soluble agent based on a fatty substance. It also relates to its method of manufactu... | 11/07/2006 |
| 7108878 | Process for making microwavable French fries A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for ... | 09/19/2006 |
| 6969534 | Process of preparing frozen french fried potato product A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The top... | 11/29/2005 |
| 6787174 | Method for manufacturing sautéed onion or sofrit in a rotary sautéing machine The present invention relates to a method for manufacturing sautéed onion or sofrit. The method includes the steps of sautéing onion or sofrit ingredients in a rotary sautéing machine, and heating the machine with an auxiliary heater concurrently with the sautéi... | 09/07/2004 |
| 6746704 | Process for producing a fried foodstuff A process for producing fried starch-containing foodstuffs is described, comprising a thermal treatment resulting in gelatinization of starch, partial frying, cooling, optional freezing and optional finishing, wherein the foodstuff is subjected to a mechanical surfa... | 06/08/2004 |
| 6635294 | Method for providing a coating on pre-fried deep-fry products A method for applying a coating to deep-fry products, such as fried potato chips, wherein the deep-fry products are died and wherein a layer of aqueous flour batter is applied to the deep-fry products. The coating is applied to the deep-fry products befor... | 10/21/2003 |
| 6548093 | Process for preparing storage stable low moisture parfried potato strips Parfried potato strips and a related preparation process are provided wherein the parfried strips have a relatively low moisture content suitable for oven finish or rapid finish fry preparation, and further wherein the parfried strips exhibit improved sto... | 04/15/2003 |
| 6514554 | Process for preparing frozen potato or root vegetable strips An process for preparing frozen potato strips or root vegetable strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiments, the strips are blanched, fried in oil at atmospheric pressu... | 02/04/2003 |
| 6156361 | Method for treating a food product A method for treating a food product, especially nuts, for increased shelf life includes soaking the food product in a solution of anti-oxidant substance and oil, water, or an aqueous oil solution, mixing the nuts with a coating mixture in a reduced press... | 12/05/2000 |
| 6149959 | Process for preparing dockered potato products A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt; dockering the potato slices by moving the slices under a ro... | 11/21/2000 |
| 6136358 | Process for preparing parfried, frozen potato strips A process for preparing frozen potato strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiment, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried... | 10/24/2000 |
| 6132785 | Process for preparing batter coated french fried potato strips Improved batter coated French fried potato strips and a related preparation process are provided, wherein the potato strips are suitable for fast finish preparation in an oven and exhibit overall taste, appearance and textural characteristics closely emul... | 10/17/2000 |
| 6113957 | Process of coloring french fry potatoes The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen french fried potato products by passing potato pieces thro... | 09/05/2000 |
| 6077555 | Cooking appliance and method particularly useful for frying or steaming food An appliance for cooking food articles includes a receptacle for receiving a quantity of food articles to be cooked, and a sufficient quantity of cooking liquid to only partially immerse the food articles therein; a heater for heating the cooking liquid a... | 06/20/2000 |
| 6042870 | Process for preparing frozen par-fried potato strips having deep fried texture when oven-finished The present invention relates to frozen hydrated par-fried potato strips comprising about 35% to about 55% moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invent... | 03/28/2000 |
| 5885639 | Process for preparing parfried potato strips having an extended hold time upon finish frying Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before ... | 03/23/1999 |
| 5753291 | Process for preparing parfried and frozen potato strips Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched i... | 05/19/1998 |
| 5700508 | Process for the manufacture of fried potatoes A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specifi... | 12/23/1997 |
| 5652010 | Production of masa corn-based products Mass corn--based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn sta... | 07/29/1997 |
| 5622741 | Process for preparing a potato product having an extended hold time An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chlor... | 04/22/1997 |
| 5589213 | Dual-stage process for manufacturing potato chips A dual-stage process for preparing potato chips having a centralized first stage continuous process for preparing potato slices for indefinite storage and a second stage continuous process for preparing potato chips for consumer use.... | 12/31/1996 |
| 5486369 | Process for preparing shelf-stable, intermediate-moisture potatoes Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that... | 01/23/1996 |
| 5484617 | Process for preparing golden yellow potato pieces and product thereof The present invention relates to a process for preparing frozen potato products, wherein raw potatoes are cut into a desired shape. The particular improvement which comprises the present invention is the added step of passing the potato pieces through an ... | 01/16/1996 |
| 5409729 | Heat expanded whole kernel corn snack food A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn variety to less than about 20 wt. %, soaking the dried corn... | 04/25/1995 |
| 5393552 | Process for producing french fries having an extended holding quality A process for preparing frozen potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 w... | 02/28/1995 |
| 5391384 | Process for controlling after-cooking darkening in par-fried French fried potatoes Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex the chlorogenic acid present on the surface of the potato st... | 02/21/1995 |
| 5366749 | Process and product of making a snack from composite dough A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough compon... | 11/22/1994 |
| 5328704 | Process of making and cooking french fried potatoes Microwavable french fries are prepared by with at least one step in which potato strips are treated in a hot water solution containing starch to form a starch layer in the top surface layer of the potato strips, and by subsequent frying and freezing. A bo... | 07/12/1994 |
| 5324534 | Method of making flavored potato slices A flavored potato slice contains even distribution of flavoring, including even distribution of flavoring particles on the surface of the slice. Such potato slice is produced by a process in which the particles are suspended in a marinade in which the raw... | 06/28/1994 |
| 5269939 | Method of solids recovery for use in animal feed or as a fuel utilizing natural flocculents A waste stream such as from an animal or poultry processing plant is mixed with bentonite or Grafted Bentonite and then with liquid Chitosan as natural flocculents to form a rigid floc which removes fats, oils, greases, and/or proteins from the waste stre... | 12/14/1993 |
| 5262185 | Chicken frying process Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated ch... | 11/16/1993 |
| 5242699 | Process for preparing microwavable French fried potatoes A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a pa... | 09/07/1993 |
| 5118518 | Method for manufacturing sweet potato chips A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70° to 100° C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing... | 06/02/1992 |
| 5084291 | Process for preparing french fried potato strips with salt content A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution, partially dehydrated in hot air, par fried in oil, an... | 01/28/1992 |
| 5059435 | Process for making a starch coated potato product A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry. The aqueous starch slurry is comprised of a combination of... | 10/22/1991 |
| 5004616 | Process for preparing microwave-reheatable french fried potatoes and product thereof A process for preparing improved french fried potatoes for subsequent reheating in a microwave oven is disclosed in which the potato strips are dust-coated with a thin layer of toasted potato granules and fat-encapsulated salt after frying in oil. In a pr... | 04/02/1991 |
| 5000970 | Process for preparing reheatable french fried potatoes A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for ... | 03/19/1991 |
| 4994295 | Controlled surface bubbling fabricated snack products The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough pre... | 02/19/1991 |
