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
1977-09-08
1979-05-29
Hunter, Jeanette M.
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,...
426438, 426464, 426516, A23L 1216
Patent
active
041567447
ABSTRACT:
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 subdivided potatoes are supported as a porous mass and partially dried either at atmospheric pressure or vacuum while being agitated to reduce the moisture content to about 29-40% solids by weight. The predried potatoes are then formed to a predetermined shape. When extrusion formed, the forming die should have sufficient open area to maintain nozzle pressure at about 15 ps or less. The shaped pieces are preferably further dried and either refrigerated or frozen. Just before they are eaten they are heated preferably by frying them in fat.
REFERENCES:
patent: 3725087 (1973-04-01), Miller et al.
patent: 3812274 (1974-05-01), Weaver et al.
Talburt et al., Potato Processing, The Avi Publishing Co. Inc., 1967, pp. 440-442.
Kiploks Elmars M.
O'Neil James D.
Ellwein Michael D.
Harmon James V.
Hunter Jeanette M.
Matthews Mart C.
The Pillsbury Company
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