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US3751268A
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Method of coating food products with ungelatinized unmodified high amylose starch prior to deep fat frying
Assignee: Cerestar USA Inc
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Filing: 1972-01-14
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Granted: 1973-08-07
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Expires: 1992-01-14
Abstract
Abstract A process for preparing deep fried foods and especially french fried potatoes is disclosed. The french fries are coated with 0.1 to 1.5 percent of an unmodified ungelatinized high amylose starch having an amylose content of at least 50 percent. The resulting product has improved texture and absorbs less oil than french fries prepared by conventional methods.
Inventors
- 👤 Patten E Van
- 👤 J Freck
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 08:37
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23P; A23P20/00; A23P20/10; A23P20/12
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
13 words
The process of claim 1 wherein the food product is a potato piece.
Claim 2
Dependent Claim
36 words
The process of claim 1 wherein the ungelatinized unmodified high amylose starch is applied by dipping the food product in a slurry having a concentration of from about 2.5 percent solids to about 8.0 percent solids.
Claim 3
Dependent Claim
21 words
The process of claim 3 wherein the slurry is maintained at a temperature from about 120* F. to about 180* F.
Claim 4
Dependent Claim
21 words
The process of claim 3 wherein the slurry is maintained at a temperature from about 145* F. to about 160* F.
Claim 5
Dependent Claim
20 words
The process of claim 1 wherein the high amylose starch has an amylose content of at least about 70 percent.
Claim 6
Dependent Claim
77 words
The process of deep frying potato pieces which comprises: a. peeling and sectioning said potatoes; b. coating the sectioned potato pieces with from about 0.1% to about 1.5% by weight of the potato pieces of an ungelatinized unmodified high amylose starch having an amylose content of at least 50 percent; and c. deep frying the coated potato pieces in an edible frying oil at a temperature above the gelatinization temperature of said ungelatinized unmodified high amylose starch.
Claim 7
Dependent Claim
18 words
The process of claim 7 wherein the sectioned potato pieces are blanched in aqueous solution after step (a).
Claim 8
Dependent Claim
31 words
The process of claim 8 wherein the ungelatinized unmodified high amylose starch is in the aqueous solution whereby the sectioned potato pieces are coated with said ungelatinized unmodified high amylose starch.
References Cited (Backward Citations)
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Cited
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US3427951A
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Cited
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-08-06 | 1977-02-05 | 1977-08-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-08-06 | 1981-02-05 | 1981-08-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-08-06 | 1985-02-05 | 1985-08-07 | $7700.00 | Window Closed / Lapsed |