US3865964A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Coating the surface of frozen, fried french fries with atomized fat globules
Assignee: Ore Ida Foods Inc
•
Filing: 1973-06-08
•
Granted: 1975-02-11
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Expires: 1993-06-08
Abstract
Abstract A frozen French fry potato product is made by applying to exterior surfaces of partially fried French fries or the like, that have been frozen, a thin coating of fat which enables oven reconstitution by the consumer to simulate deep fat frying. Such coating is preferably applied by spraying minute globules of liquid oil or fat onto the frozen surfaces, resulting in a discontinuous but substantially uniform and visually unobtrusive coating of solidified oil or fat globules superficially adherent to such surfaces.
Inventors
- 👤 Robert J Kellermeier
- 👤 James T Knight
- 👤 Bernadine E Steljes
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 06:02
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
97 words
A METHOD OF PRODUCING A FROZEN FRENCH FRY POTATO PRODUCT, COMPRISING DEEP FAT FRYING FRENCH FRY POTATO PIECES; FREEZING SAID FRIED FRENCH FRY POTATO PIECES; ATOMIZING LIQUID FAT USING SPRAYING PRESSURES OF ABOUT 30 TO ABOUT 400 PSIG ONTO THE SURFACES OF SAID FROZEN FRIED FRENCH FRY POTATO PIECES IN AN AMOUNT OF ABOUT 1 TO ABOUT 6 PERCENT BY WEIGHT OF SAID FROZEN, FRIED FRENCH FRY POTATO PIECES TO PROVIDE A SUPERFICIAL, DISCONTINUOUS COATING OF SOLIDIFIED GLOBULES OR DROPLETS OF SAID ATOMIZED FAT ADHERENT TO THE FROZEN SURFACES OF SAID FROZEN FRIED FRENCH FRY POTATO PIECES.
Claim 2
Independent Claim
97 words
A METHOD OF PRODUCING A FROZEN FRENCH FRY POTATO PRODUCT, COMPRISING DEEP FAT FRYING FRENCH FRY POTATO PIECES; FREEZING SAID FRIED FRENCH FRY POTATO PIECES; ATOMIZING LIQUID FAT USING SPRAYING PRESSURES OF ABOUT 30 TO ABOUT 400 PSIG ONTO THE SURFACES OF SAID FROZEN FRIED FRENCH FRY POTATO PIECES IN AN AMOUNT OF ABOUT 1 TO ABOUT 6 PERCENT BY WEIGHT OF SAID FROZEN, FRIED FRENCH FRY POTATO PIECES TO PROVIDE A SUPERFICIAL, DISCONTINUOUS COATING OF SOLIDIFIED GLOBULES OR DROPLETS OF SAID ATOMIZED FAT ADHERENT TO THE FROZEN SURFACES OF SAID FROZEN FRIED FRENCH FRY POTATO PIECES.
Claim 3
Dependent Claim
30 words
A method according to claim 1, wherein the discontinuous coating of solidified globules or droplets of fat is substantially uniformly distributed over the frozen surfaces of the individual potato pieces.
References Cited (Backward Citations)
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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) | 1978-02-10 | 1978-08-12 | 1979-02-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-02-10 | 1982-08-12 | 1983-02-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-02-10 | 1986-08-12 | 1987-02-11 | $7700.00 | Window Closed / Lapsed |