Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1973-02-01
1976-07-06
Yudkoff, Norman
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426578, 426637, 426441, 426444, 426456, 426524, A23L 110
Patent
active
039682650
ABSTRACT:
A potato dough is prepared so that it is 23 to 40% solids including cooked intact potato cells, binder and raw starch, the remainder of the dough being moisture. The dough is divided into slabs and cut into strips of normal French fry potato size. The strips are then parfried in deep fat to a moisture content in the range of 40-65% to gelatinize the starch and form a matrix surrounding the intact potato cells throughout the piece, which matrix gels upon cooling, is not thereafter disturbed and makes the product freeze-thaw stable. The product is then frozen and stored. Without loss of piece integrity the product can be finish fried directly, or even after prolonged thawing, by deep fat frying or oven heating to form a crisp French fry.
REFERENCES:
patent: 3050404 (1962-08-01), Traisman
patent: 3085020 (1963-04-01), Backinger
patent: 3109739 (1963-11-01), Hilton
patent: 3125432 (1964-06-01), Keller
patent: 3136643 (1964-06-01), Reeves
patent: 3220857 (1965-11-01), Hollis
patent: 3230094 (1966-01-01), Hilton
patent: 3282704 (1966-11-01), Fritzberg
patent: 3399062 (1968-08-01), Willard
patent: 3594188 (1971-07-01), Huxsoll
patent: 3605647 (1969-04-01), Beck
patent: 3649305 (1972-03-01), Wilder
patent: 3764716 (1973-10-01), Rainwater
Beck Roderick G.
Shatila Mounir A.
American Potato Company
Mullen Martin G.
Yudkoff Norman
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