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| Number | Title | Issue Date |
| 4229488 | Pasta conditioner Composition adapted for use as a starch complexing additive in potatoes and alimentary pasta products is described. The composition comprises a blend of about 25 to about 95% saturated monoglycerides prepared from vegetable oil and about 75 to 5% unsatura... | 10/21/1980 |
| 4228196 | Process for preparing precooked potato products Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the temperature at which sloughing of the potato surface would oc... | 10/14/1980 |
| 4221842 | Snack food process Potato solids having present substantially intact potato cells are provided in a dough which is cooked and formed into pieces having a moisture content of from about 9 to about 13 percent by weight and the pieces fried.... | 09/09/1980 |
| 4219575 | Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating A potato segment and a process for preparing frozen french fried potatoes suitable for microwave reheating. The potato segment has an undulating side surface configuration of particular dimensions which is adapted for microwave reheating. The potato segme... | 08/26/1980 |
| 4201793 | Oil cooked foods containing metal proteinates Deep fried foods such as potato chips, french fries, pork rinds, corn chips, and the like are cooked in oils containing a metal proteinate or a mixture of metal proteinates. The life of the oil is extended and rancidity is inhibited.... | 05/06/1980 |
| 4198437 | French fried potato product An elongate potato product simulating a French fry and provided with a plurality of serrated, longitudinal ridges alternating with longitudinal valleys, is formed by extrusion of a potato mix through a suitable die. The serrations of the ridges provide a ... | 04/15/1980 |
| 4194016 | Process for preparing precooked fruits and vegetables Precooked fruits or vegetables are prepared by a process wherein the fruits and vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to t... | 03/18/1980 |
| 4169166 | Potato mash product and process for producing same Cooked potato pieces containing the skins, eyes, and hard defective flesh portions of the whole potatoes from which such pieces are prepared are fed into one end of a perforated conduit having perforations that are only large enough to pass the potato fle... | 09/25/1979 |
| 4167588 | Preparation of fabricated baked potato product A fabricated baked potato product comprises a core of potato mash enclosed by a fabricated outer skin containing baked potato solids. The outer skin is preferably made by baking peeled potato pieces to impart a baked potato flavor, grinding the baked piec... | 09/11/1979 |
| 4160849 | Foods containing potato pulp Potato pulp as component in the manufacture of foods such as fruit compotes, marmalades, sauces and tomato-based preparations, fruit-juices and fruit-based drinks, confectionery and fruit pastry.... | 07/10/1979 |
| 4160039 | Method for preparing simulated deep fat fried potatoes A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.... | 07/03/1979 |
| 4156744 | Process for forming shaped potato products and products resulting therefrom Cooked and shaped potato products such as french fries, scalloped, au gratin potatoes or potato chips are prepared by first cooking of potatoes sufficiently so that they can be mashed. They are then peeled and subdivided, for example, by ricing them. The ... | 05/29/1979 |
| 4156032 | Process for the preparation of potato puree in flake form and product thereof A reconstitutable potato puree in dried flake form is prepared by dispersing in the puree, prior to drying, an aqueous suspension of a water-soluble protein material selected from the group consisting of egg albumin and lactose-poor whey protein.... | 05/22/1979 |
| 4148929 | Stabilized frozen potato salad A freeze and thaw stabilized potato salad product and method of producing e same wherein the salad dressing incorporated in the potato salad has a hydrocolloid, e.g. gelatin, added thereto to effect stabilization and prevention of the separation of oil fr... | 04/10/1979 |
| 4144355 | Method for separating vegetable waste solids from aqueous slurries of vegetable waste materials and method of feeding the separated solids to ruminant animals A method for separating solids from aqueous waste slurries of vegetable processing plants by adjusting the pH of the slurries to at least 11.7. When the slurry has a pH of at least 11.7 a gel will be formed. The gel has admixed therewith about 2 to 6 weig... | 03/13/1979 |
| 4140801 | Process of making potato products There are disclosed prefermented, dehydrated potatoes having a low moisture content and a relatively low tendency to brown during frying. Potatoes of undesirably high reducing sugar content are fermented to lower their reducing sugar level before they are... | 02/20/1979 |
| 4137337 | Method and apparatus for adding salt or seasonings to food being cooked in steam cookers A method is provided for adding salt or seasonings to food being cooked in steam cookers. A heated salt solution or heated seasoning solution which is appropriate for the food to be cooked is brought into contact with the food before, during or after the ... | 01/30/1979 |
| 4135004 | Method of making a toaster potato product A frozen toaster French fried potato product made from a dough comprising a potato base, water, oil, and a high-amylose product, the oil and high amylose product being present in an amount sufficient to give controlled oil absorption, to give shape retent... | 01/16/1979 |
| 4135003 | Process of preserving vegetable produce, such as potatoes, in closed packages A process of preserving vegetable produce, such as potatoes and green vegetables, in closed packages, in which peeled or shelled raw produce which may be sliced or otherwise comminuted is vacuum-packed in plastics containers which are then treated, in a c... | 01/16/1979 |
| 4131689 | Process for the production of dried food products A dried product and the process of producing same including kneading dough of known composition, adding water thereto, passing the dough through a series of rollers wherein each succeeding roller moves faster than its preceding roller to form a moist film... | 12/26/1978 |
| 4123558 | Coating of potatoes to prevent greening A method for preventing greening due to chlorophyll formation in raw unpeeled cold-stored potato tubers exposed to light prior to and including retail sale which comprises spraying or dipping the tubers in an aqueous emulsion containing a single surfactan... | 10/31/1978 |
| 4120981 | Method of cooking food Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which supplies heat to the vessel. The vessel has a cap provided w... | 10/17/1978 |
| 4110478 | Production of potato granules Dehydrated potato granules are prepared by subjecting potato pieces to cooking, mashing, freezing, thawing, predrying to a moisture content of 35 to 45 percent, granulating and finally drying the product to a moisture content of not more than about 7%.... | 08/29/1978 |
| 4109020 | Method of producing crisp reheated french fried potatoes An improved method of producing crisp, non-rubbery, reheated french fried tatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave oven heating without employing additional hot air heating.... | 08/22/1978 |
| 4109012 | Preparation of French fries A process for preparing an edible potato dough suitable for preparing French fried potatoes which closely resemble French fried potatoes prepared directly from fresh, raw potatoes, in which the unpeeled potatoes are first baked, then peeled, riced and for... | 08/22/1978 |
| 4107345 | Particulate dehydrated potatoes with mono- and ethoxylated glycerides Improved particulate dehydrated potatoes are prepared by a process in which both a food additive amount of ethoxylated monoglyceride and a food additive amount of an edible monoglyceride (e.g. GMS) are incorporated into the potatoes prior to dehydration.... | 08/15/1978 |
| 4082855 | Process for producing a french fried potato product An elongate potato product simulating a French fry and provided with a plurality of serrated, longitudinal ridges alternating with longitudinal valleys, is formed by extrusion of a potato mix through a suitable die. The serrations of the ridges provide a ... | 04/04/1978 |
| 4058631 | Enzyme-treated fried food Fat absorption during frying of raw, starchy food products in fats and oils is reduced by coating the food surface prior to frying with an aqueous solution of alpha amylase enzyme.... | 11/15/1977 |
| 4044166 | Expanded board or sheet-like food product and method of manufacturing the same An expanded board-like food product in the form of a thin wafer-like sheet having a plurality of elongated chambers rectangular in cross section and formed by passing a viscoelastic dough cake formed of edible vegetable material through a gap between a pa... | 08/23/1977 |
| 4031253 | Procedure for preserving root crops by deep freezing and their peeling The present invention concerns a procedure for preserving fully ripened potatoes and other root crops that have to be peeled, by deep freezing, and their peeling. In accordance with this invention the products to be preserved are preboiled or boiled and d... | 06/21/1977 |
| 4012532 | Method for conditioning food strands A process for conditioning food strands in which food strands are formed from a dough of food material and each of the strands is passed individually through a separate zone of positive air pressure.... | 03/15/1977 |
| 4007292 | Method of making a parfried frozen potato product A parfried frozen potato product suitable for toasting to produce French fries ready for consumption. Potato dough is formed as by extrusion to produce a sheet comprising a multiple of French fry sized units of bodies in side-by-side substantially planar ... | 02/08/1977 |
| 4007286 | Production of potato granules Dehydrated potato granules are prepared by cooking, mashing, freezing, predrying, granulating and finally drying the resulting product to about 7% moisture.... | 02/08/1977 |
| 4005139 | Process for cooked potato products This invention relates to the continuous rehydration of dehydrated potato solids and potato mixtures to form first an homogeneous slurry which sets to a dough and the forming or shaping of this slurry or dough into products which are suitable for deep fry... | 01/25/1977 |
| 3998975 | Potato chip products and process for making same A potato chip product and process wherein a dough is prepared from dehydrated cooked potatoes and water and subsequently fried. The dough has an iodine index of from about 0.01 to about 6 and a lipid content of from 0 to about 6%, by weight.... | 12/21/1976 |
| 3997684 | Method for making expanded potato based snack products A potato based food snack is prepared by mixing cooked potato solids with water and ungelatinized starch to form a dough having between about 40 percent and about 50 percent solids by weight, forming the dough into pieces, and frying the pieces in hot coo... | 12/14/1976 |
| 3991222 | Dehydrated potato processes Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released sta... | 11/09/1976 |
| 3988484 | Process for producing texturized dehydrated potato rice and related products A dough of about 26% solids and about 74% moisture by weight comprising cooked intact separated potato cells, a synergistic binder-film forming matrix system, and water is formed into rice-like pellets or strips which are predried to about 30% moisture in... | 10/26/1976 |
| 3988483 | Liquid starch-urea ruminant feed and method of producing same A low-cost, highly nutritious starch-NPN liquid feed supplement and method of producing same is provided wherein the supplement exhibits markedly superior protein synthesis and growth-inducing properties as compared with conventional, unprocessed NPN-fort... | 10/26/1976 |
| 3987210 | Method for producing French fried potatoes A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The dehydrated potatoes and binder are combined with water to ... | 10/19/1976 |
