Patent US3085020A successfully refreshed from Google Patents.
US3085020A
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Method of making a french fried potato product
Assignee: General Foods Corp
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Filing: 1960-08-18
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Granted: 1963-04-09
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Expires: 1980-08-18
Abstract
No abstract record available.
Inventors
- 👤 George T Backinger
- 👤 David L Meggison
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 20:26
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; A23L5/00; A23L5/10; A23L5/11
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
63 words
A METHOD FOR MAKING A FRENCH FRIED PATATO PRODUCT COMPRISING MIXING A CELLULOSE METHYL ETHER AT A LEVEL OF 0.1 TO 1% BY WEIGHT WITH COOKED POTOTOES, HAVING A SOLIDS CONTENT IN THE ORDER OF 15-35% ADJUSTING THE !EMPERATURE OF SAID MIXTURE TO A TEMPERATURE BELOW 70*F. BUT ABOVE 32*F., SHAPING SAID MIXTURE INTO PIECES HAVING SMOOTH SURFACES AND FRENCH FRYING SUCH PIECES.
Claim 2
Independent Claim
63 words
A METHOD FOR MAKING A FRENCH FRIED PATATO PRODUCT COMPRISING MIXING A CELLULOSE METHYL ETHER AT A LEVEL OF 0.1 TO 1% BY WEIGHT WITH COOKED POTOTOES, HAVING A SOLIDS CONTENT IN THE ORDER OF 15-35% ADJUSTING THE !EMPERATURE OF SAID MIXTURE TO A TEMPERATURE BELOW 70*F. BUT ABOVE 32*F., SHAPING SAID MIXTURE INTO PIECES HAVING SMOOTH SURFACES AND FRENCH FRYING SUCH PIECES.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1966-04-08 | 1966-10-08 | 1967-04-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1970-04-08 | 1970-10-08 | 1971-04-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1974-04-08 | 1974-10-08 | 1975-04-09 | $7700.00 | Window Closed / Lapsed |