US3987210A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for producing french fried potatoes
Assignee: Primary Products Ingredients Americas LLC
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Filing: 1974-01-11
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Granted: 1976-10-19
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Expires: 1994-01-11
Abstract
Abstract A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The dehydrated potatoes and binder are combined with water to produce a dough which is formed into a desired shape and deep fat fried to produce French fried potatoes.
Inventors
- 👤 Charles W. Cremer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 13:46
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 23
Claim 1
Independent Claim
214 words
A method for making a French fried potato product from finely divided dehydrated potatoes comprising the steps of: A. preparing a potato dough by mixing 1.5 to 3.0 parts by weight water with one part by weight of an edible dry product at a mixing temperature below 120° F., said dry product comprising: i. between 50 to 92% by weight finely divided dehydrated potatoes of a particle size less than 5 mesh sieve (U.S. sieve series); ii. about 1% to 30% by weight cold-water-dispersible starch wherein the cold-water-dispersible starch is characterized as having a starch pasting temperature of less than 120° F. and serving as a binder for the potato dough when mixed with water at the dough mixing temperature; iii. between 5 and 45% by weight of a high amylose starch wherein the high amylose starch is characterized as containing more than 35% by weight amylose and remaining in the prepared dough as starch solids when the high amylose starch is mixed with water at the dough mixing temperature; iv. less than 15% by weight taste-and-texture-modifying components; B. shaping the potato dough into the desired shape; and C. frying the shaped dough in frying oil at a temperature in excess of 250° F. until browned and thereby providing a French fried potato product.
Claim 2
Independent Claim
214 words
A method for making a French fried potato product from finely divided dehydrated potatoes comprising the steps of: A. preparing a potato dough by mixing 1.5 to 3.0 parts by weight water with one part by weight of an edible dry product at a mixing temperature below 120° F., said dry product comprising: i. between 50 to 92% by weight finely divided dehydrated potatoes of a particle size less than 5 mesh sieve (U.S. sieve series); ii. about 1% to 30% by weight cold-water-dispersible starch wherein the cold-water-dispersible starch is characterized as having a starch pasting temperature of less than 120° F. and serving as a binder for the potato dough when mixed with water at the dough mixing temperature; iii. between 5 and 45% by weight of a high amylose starch wherein the high amylose starch is characterized as containing more than 35% by weight amylose and remaining in the prepared dough as starch solids when the high amylose starch is mixed with water at the dough mixing temperature; iv. less than 15% by weight taste-and-texture-modifying components; B. shaping the potato dough into the desired shape; and C. frying the shaped dough in frying oil at a temperature in excess of 250° F. until browned and thereby providing a French fried potato product.
Claim 3
Dependent Claim
20 words
The method of claim 1 wherein 1.7 to 2.2 parts of water is combined with one part of dry product.
Claim 4
Dependent Claim
48 words
The method of claim 1, wherein the cold-water-dispersible starch is dispersible in water at from 45° to 77° F. and has a Brookfield viscosity when pasted in water at a level of 5% by weight, in excess of 3500 centipoises after standing at 77° F. for 4 hours.
Claim 5
Dependent Claim
15 words
The method of claim 1, wherein said dough additionally comprises water dispersible edible vegetable gum.
Claim 6
Dependent Claim
15 words
The method of claim 1, wherein the frying temperature is between 357° to 400° F.
Claim 7
Dependent Claim
29 words
The method according to claim 1 wherein the high amylose starch is gelatinized and forms a retrograded starch film when the shaped forms are subjected to frying step C.
Claim 8
Dependent Claim
19 words
The method according to claim 6 wherein the high amylose starch contains at least 55% by weight of amylose.
Claim 9
Dependent Claim
50 words
The method according to claim 7 wherein the cold-water-dispersible starch is dispersible in water at temperatures from 45° to 77° F and has a Brookfield viscosity when pasted in water at a level of 5% by weight in excess of 3,500 centipoises after standing at 77° F. for 4 hours.
Claim 10
Dependent Claim
16 words
The method according to claim 1 wherein said finely divided dehydrated potatoes comprise granules of flakes.
Claim 11
Dependent Claim
37 words
The method according to claim 9 wherein the high amylose starch consists essentially of at least one edible amylose starch component selected from the group consisting of a retrograded, amylose starch fraction and a granular, high-amylose starch.
Claim 12
Dependent Claim
18 words
The method according to claim 10 wherein the high amylose starch contains at least 55% by weight amylose.
Claim 13
Dependent Claim
47 words
The method according to claim 11 wherein the high amylose starch comprises a granular, high amylose starch in an amount ranging from about 50% to about 90% by weight of the combined total dry solids weight of said edible amylose starch component and said cold-water-dispersible starch component.
Claim 14
Dependent Claim
26 words
The method according to claim 12 wherein the mixture contains dehydrated, crushed, diced potatoes in an amount up to 30% by weight of the dehydrated potatoes.
Claim 15
Dependent Claim
27 words
The method according to claim 12 wherein the mixture contains from 1.7 to 2.2 parts by weight water for each part by weight of dry potato product.
Claim 16
Dependent Claim
49 words
The method of claim 12 wherein the cold-water-dispersible starch is dispersible in water at temperatures from 45° to 77° F and has a Brookfield viscosity (when pasted in water at a level of 5% by weight) in excess of 3,500 centipoises after standing at 77° F. for 4 hours.
Claim 17
Dependent Claim
16 words
The method of claim 12 wherein said dough additionally comprises a water dispersible, edible vegetable gum.
Claim 18
Dependent Claim
14 words
The method of claim 12 wherein the frying temperature is greater than 350° F.
Claim 19
Dependent Claim
24 words
The method according to claim 9 wherein the high amylose starch gelatinizes and retrogrades when the shaped forms are subjected to frying step C.
Claim 20
Dependent Claim
31 words
The method according to claim 18 wherein the edible high amylose starch consists essentially of a granular high amylose starch which has an amylose content of at least 55% by weight.
Claim 21
Dependent Claim
50 words
The method according to claim 19 wherein the cold-water-dispersible starch is dispersible in water at temperatures from 45° to 77° F and has a Brookfield viscosity when pasted in water at a level of 5% by weight in excess of 3,500 centipoises after standing at 77° F. for 4 hours.
Claim 22
Dependent Claim
25 words
The method according to claim 3 wherein the potato dough is prepared at a dough mixing temperature within the range of 45° to 60° F.
Claim 23
Dependent Claim
25 words
The method according to claim 20 wherein the potato dough is prepared at a dough mixing temperature within the range of 45° to 60° F.
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) | 1979-10-19 | 1980-04-19 | 1980-10-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-10-19 | 1984-04-19 | 1984-10-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-10-19 | 1988-04-19 | 1988-10-19 | $7700.00 | Window Closed / Lapsed |