Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1980-06-09
1981-10-06
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426808, A23L 1216
Patent
active
042935822
ABSTRACT:
The invention provides for addition of a process oil in a liquid state, such as a vegetable oil, an animal fat or blend thereof to potato dough ingredients to enhance tenderness and crispness in the finished formed potato product and to reduce occurrences of "feathering" and "overmixing" of the dough during processing. Accordingly, a liquid oil addition of from about 0.12 weight percent to less than about 2.0 weight percent to the potato dough ingredients is presently preferred as producing the most desirable end product with respect to crispness, flavor, and interior and exterior characteristics. In one embodied form of the invention, the process oil may be added by incorporation of finely chopped, par-fried, frozen, potato eliminations into the potato dough. If eliminations are incorporated, a maximum of about 4.0 weight percent process oil in the potato dough can be utilized in accordance with the present invention.
REFERENCES:
patent: 3085020 (1963-04-01), Backinger et al.
patent: 3109739 (1963-11-01), Hilton
patent: 3468673 (1969-09-01), Keller
patent: 3968265 (1976-07-01), Shatila et al.
patent: 3988484 (1976-10-01), Shatila
patent: 4082855 (1978-04-01), Citti et al.
patent: 4135004 (1979-01-01), Finkel
patent: 4156744 (1979-05-01), Kiploks et al.
patent: 4238517 (1980-12-01), Bosley et al.
Hamann Michael L.
Pinegar Richard K.
Corbin Arthur L.
J. R. Simplot Company
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