Process for producing a french fried potato product

Details Process for producing a french fried potato product Process for producing a french fried potato product

1973-06-15

1978-04-04

Yudkoff, Norman

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426550, 426637, 426438, 426441, 426444, 426516, 426808, A23L 127, A23L 110, A23B 404

Patent

active

040828557

ABSTRACT:
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 multiplicity of individual projections more or less resembling spicules, which are completely exposed to hot fat during initial frying of the product prior to freezing and to applied heat during reconstitution of the frozen product. This results in French fries of superior quality. The spicules are a result of proper consistency of the mix and configuration of the extrusion die.

REFERENCES:
patent: 3027258 (1962-03-01), Markatis
patent: 3076711 (1963-02-01), Gerkens
patent: 3085020 (1963-04-01), Backinger
patent: 3150978 (1964-09-01), Campfield
patent: 3163546 (1964-12-01), Pader
patent: 3190755 (1965-06-01), Peden
patent: 3282201 (1966-11-01), Wong
patent: 3391005 (1968-07-01), Babigan
patent: 3399062 (1968-08-01), Willard
patent: 3451822 (1969-06-01), Fast
patent: 3519432 (1970-07-01), Succo
patent: 3539356 (1970-11-01), Benson
patent: 3812274 (1974-05-01), Weaver
Potato Processing, Talburt & Smith, 2nd Ed., 1967, Aui Publishing Co., Westport, Conn. p. 412.
Potato Processing Mold, Talburt & Smith, Aui Publishing Co., Westport, Conn. 1967, p. 13.

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