Patent US3835222A successfully refreshed from Google Patents.
US3835222A
Expired / Lapsed
US
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Process for producing potato chips
Assignee: Frito Lay Inc
•
Filing: 1968-09-18
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Granted: 1974-09-10
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Expires: 1988-09-18
Abstract
Abstract Fried chips comprising potato solids are made by blanching pieces of raw potatoes containing in excess of 0.2 percent reducing sugar to gel starch contained therein, drying said pieces to a moisture content of about 25 to 60 percent forming a dough comrpising at least about 60 percent by weight of potato solids from said pieces, mixing said dough with yeast and allowing said mixture to ferment for a time sufficient to lower the sugar content below about 0.27 percent by weight of original raw potatoes, forming said dough into chips, drying said chips to a moisture content of from 6-20 percent by weight and frying said chips.
Inventors
- 👤 L Wisdom
- 👤 B Hilton
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 13:15
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; A23L19/13; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
14 words
drying said potato pieces to a moisture content of from 25-60 percent by weight;
Claim 2
Dependent Claim
25 words
The process of claim 1 wherein said dough contains from about 0.1 to 1.0 percent by weight of yeast based on the total solids content.
Claim 3
Dependent Claim
14 words
drying said potato pieces to a moisture content of from 25-60 percent by weight;
Claim 4
Dependent Claim
24 words
forming a dough from said potato pieces, the total solids in said dough comprising at least about 60 percent by weight of potato solids;
Claim 5
Dependent Claim
27 words
The process of claim 2 wherein up to 40 percent by weight of the potato solids content of said dough is replaced with another starch containing material.
Claim 6
Dependent Claim
52 words
3. forming a dough containing yeast from said pieces, the total solids in said dough comprising at least 60 percent by weight of potato solids, and allowing said dough to ferment for a time sufficient to lower the reducing sugar content to below about 0.2 percent by weight of original raw potatoes.
Claim 7
Dependent Claim
5 words
forming said dough into chips;
Claim 8
Dependent Claim
14 words
The process of claim 3 wherein said other starch containing material is rice flour.
Claim 9
Dependent Claim
30 words
mixing said dough with yeast and allowing the mixture to ferment for a time sufficIent to lower the sugar content below about 0.2 percent by weight of original raw potatoes;
Claim 10
Dependent Claim
21 words
raising the temperature of said dough to within the range of 175* to 215* F. and forming said dough into chips;
Claim 11
Dependent Claim
29 words
The process of claim 2 wherein said dough is extruded into a ribbon, the surfaces of said ribbon are air dried and shaped bodies are cut from said ribbon.
Claim 12
Dependent Claim
14 words
drying said chips to a moisture content of from 6-20 percent by weight; and
Claim 13
Dependent Claim
3 words
frying said chips.
Claim 14
Dependent Claim
23 words
The process of claim 2 wherein said shaped bodies are dried to a moisture content of from 8 to 16 percent by weight.
Claim 15
Dependent Claim
14 words
drying said chips to a moisture content of from 6-20 percent by weight; and
Claim 16
Dependent Claim
6 words
frying said chips in deep fat.
Claim 17
Dependent Claim
81 words
A process for the production of a fried potato product from potatoes containing in excess of 0.2 percent by weight of reducing sugars which comprises forming a dough comprising said potatoes and yeast, said yeast being present in an amount sufficient to ferment said reducing sugars, allowing said dough to ferment for a time sufficient to lower the reducing sugar content below about 0.2 percent by weight of said potatoes, forming the dough into shaped bodies and frying said shaped bodies.
Claim 18
Dependent Claim
8 words
A process for producing potato chips which comprises:
Claim 19
Dependent Claim
27 words
The process of claim 8 wherein from about 0.1 to 1.0 percent by weight of yeast based on the total solids content is added to said dough.
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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) | 1977-09-09 | 1978-03-11 | 1978-09-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-09-09 | 1982-03-11 | 1982-09-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-09-09 | 1986-03-11 | 1986-09-10 | $7700.00 | Window Closed / Lapsed |