US3975549A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Agglomerated dehydrated potato product and method for forming a reconstituted dough-like product therefrom
Assignee: American Potato Co
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Filing: 1974-09-23
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Granted: 1976-08-17
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Expires: 1994-09-23
Abstract
Abstract An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130°F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.
Inventors
- 👤 Mounir A. Shatila
- 👤 Roderick G. Beck
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 15:43
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/13
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
110 words
A method for forming a reconstituted potato product suitable for shaping into bodies for french frying, comprising: providing dry agglomerates formed of dehydrated potato particles and including a binder, said agglomerates having a bulk density in the range of 0.25-0.50 grams per milliliter, a bulk porosity in the range of 0.6-0.9, and an initial moisture absorption rate during reconstitution of 0.2-0.35 grams of water per gram of product per second at 130° F; reconstituting said agglomerates in the absence of agitation physical, by combining them with sufficient water to produce a dough-like mass suitable for shaping into bodies for french frying; and thereafter shaping said dough-like mass into said bodies.
Claim 2
Independent Claim
110 words
A method for forming a reconstituted potato product suitable for shaping into bodies for french frying, comprising: providing dry agglomerates formed of dehydrated potato particles and including a binder, said agglomerates having a bulk density in the range of 0.25-0.50 grams per milliliter, a bulk porosity in the range of 0.6-0.9, and an initial moisture absorption rate during reconstitution of 0.2-0.35 grams of water per gram of product per second at 130° F; reconstituting said agglomerates in the absence of agitation physical, by combining them with sufficient water to produce a dough-like mass suitable for shaping into bodies for french frying; and thereafter shaping said dough-like mass into said bodies.
Claim 3
Dependent Claim
21 words
A method in accordance with claim 1 wherein sufficient water comprises from 1.5-2.5 parts of water per part of dry agglomerates.
Claim 4
Dependent Claim
20 words
A dough-like mass suitable for shaping into bodies for french fries prepared in accordance with the process of claim 1.
Claim 5
Dependent Claim
118 words
Dry agglomerates of dehydrated potato particles including a binder, said agglomerates being capable of substantially uniform reconstitution in the absence of physical agitation, by addition of sufficient liquid to occupy the void volume within a volume of said agglomerates, said agglomerates having a bulk density in the range of 0.25-0.50 grams per milliliter, a bulk porosity in the range of 0.6-0.9, and an initial moisture absorption rate during reconstitution of 0.20 to 0.35 grams of water per gram of product per second when measured at 130° F, said binder being distributed throughout said agglomerate to cause adhesion between sufficient of said potato particles when reconstituted to produce a dough-like mass suitable for shaping into bodies for french frying.
Claim 6
Dependent Claim
118 words
Dry agglomerates of dehydrated potato particles including a binder, said agglomerates being capable of substantially uniform reconstitution in the absence of physical agitation, by addition of sufficient liquid to occupy the void volume within a volume of said agglomerates, said agglomerates having a bulk density in the range of 0.25-0.50 grams per milliliter, a bulk porosity in the range of 0.6-0.9, and an initial moisture absorption rate during reconstitution of 0.20 to 0.35 grams of water per gram of product per second when measured at 130° F, said binder being distributed throughout said agglomerate to cause adhesion between sufficient of said potato particles when reconstituted to produce a dough-like mass suitable for shaping into bodies for french frying.
Claim 7
Dependent Claim
31 words
Dry agglomerates of dehydrated potato particles in accordance with claim 4 wherein said substantially uniform reconstitution occurs during an elapsed time period of from about 20 seconds to about 15 minutes.
Claim 8
Dependent Claim
114 words
Dry agglomerates of dehydrated potato particles including a binder, said agglomerates being capable of substantially uniform reconstitution in the absence of physical agitation, by addition of sufficient liquid to occupy the void volume within a volume of said agglomerates, said agglomerates having a bulk density of 0.36 grams per milliliter, a bulk porosity of 0.71, and an initial moisture absorption rate during reconstitution in grams of water per gram of product per second, of 0.20 at 70° F and 0.31 at 130° F, said binder being distributed throughout said agglomerate to cause adhesion between sufficient of said potato particles when reconstituted to produce a dough-like means suitable for shaping into bodies for french frying.
Claim 9
Dependent Claim
114 words
Dry agglomerates of dehydrated potato particles including a binder, said agglomerates being capable of substantially uniform reconstitution in the absence of physical agitation, by addition of sufficient liquid to occupy the void volume within a volume of said agglomerates, said agglomerates having a bulk density of 0.36 grams per milliliter, a bulk porosity of 0.71, and an initial moisture absorption rate during reconstitution in grams of water per gram of product per second, of 0.20 at 70° F and 0.31 at 130° F, said binder being distributed throughout said agglomerate to cause adhesion between sufficient of said potato particles when reconstituted to produce a dough-like means suitable for shaping into bodies for french frying.
Claim 10
Dependent Claim
32 words
Agglomerates of dehydrated potato particles in accordance with claim 4 that are especially suitable for reconstitution with 11/2 to 21/2 parts by weight of liquid to 1 part by weight of particles.
Claim 11
Dependent Claim
24 words
Agglomerates of dehydrated potato particles in accordance with claim 4 wherein said binder comprises up to about 3% by total weight of said particles.
Claim 12
Dependent Claim
18 words
Agglomerates in accordance with claim 4 disposed in a consolidated mass having a minimum depth of one-fourth inch.
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) | 1979-08-17 | 1980-02-16 | 1980-08-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-08-17 | 1984-02-16 | 1984-08-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-08-17 | 1988-02-16 | 1988-08-17 | $7700.00 | Window Closed / Lapsed |