US3988484A
Expired / Lapsed
US
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Process for producing texturized dehydrated potato rice and related products
Assignee: Basic American Foods
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Filing: 1975-04-21
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Granted: 1976-10-26
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Expires: 1995-04-21
Abstract
Abstract A dough of about 26% solids and about 74% moisture by weight comprising cooked intact separated potato cells, a synergistic binder-film forming matrix system, and water is formed into rice-like pellets or strips which are predried to about 30% moisture in hot air after which the predried pieces are coated with oil and heated at about 300° F. to texturize the surface. The pieces are then dried to about a final 7-8% moisture by weight to produce a dehydrated instantized texturized piece which can be reconstituted by standing in boiling water for about 3-4 minutes to produce a finished dish with unique rice-like texture. Other dishes such as Hashbrowns, potato pancakes and one-pan stove top recipes such as Spanish rice, rice pudding and the like can be made from the dry or reconstituted product.
Inventors
- 👤 Mounir A. Shatila
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 22:10
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/13
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
202 words
A process for the production of dehydrated instant texturized freeze-thaw stable potato product from a potato dough comprising the steps of: a. producing a dough comprising water in the range of 64-78% by weight and 36-22% solids by weight, said solids comprising by weight raw starch in the range of 3-10%, binder in the range of 1-5%, 0 to 1.5 flavoring, and the balance comprising essentially cooked intact separated potato cells, said water having temperature high enough to promote swelling of said cells but being lower in temperature than the gelatinization temperature of said raw starch; b. forming said dough into pieces in the range of 1/8 to 3/32 inch in cross section and from 1/4 to 11/2 inches in length; c. predrying said formed pieces to a moisture content in the range of 30-60% by weight in the presence of air heated sufficiently to allow efficient drying but to avoid browning; d. coating the surfaces of said predried pieces with edible fat or oil; and e. drying said coated pieces at a product temperature above the gelatinization temperature of said starch to a moisture content of about 7 to 8% by weight thereby texturizing said surfaces and instantizing said coated pieces.
Claim 2
Dependent Claim
202 words
A process for the production of dehydrated instant texturized freeze-thaw stable potato product from a potato dough comprising the steps of: a. producing a dough comprising water in the range of 64-78% by weight and 36-22% solids by weight, said solids comprising by weight raw starch in the range of 3-10%, binder in the range of 1-5%, 0 to 1.5 flavoring, and the balance comprising essentially cooked intact separated potato cells, said water having temperature high enough to promote swelling of said cells but being lower in temperature than the gelatinization temperature of said raw starch; b. forming said dough into pieces in the range of 1/8 to 3/32 inch in cross section and from 1/4 to 11/2 inches in length; c. predrying said formed pieces to a moisture content in the range of 30-60% by weight in the presence of air heated sufficiently to allow efficient drying but to avoid browning; d. coating the surfaces of said predried pieces with edible fat or oil; and e. drying said coated pieces at a product temperature above the gelatinization temperature of said starch to a moisture content of about 7 to 8% by weight thereby texturizing said surfaces and instantizing said coated pieces.
Claim 3
Dependent Claim
51 words
The process as recited in claim 1 in which one part by weight of the dried product resulting from step (e) is covered with about 1.6 parts by weight boiling water and allowed to stand about 3-4 minutes to reconstitute to a dish having the appearance and texture of buttered rice.
Claim 4
Dependent Claim
15 words
The process as recited in claim 2 in which said reconstituted dish is then fried.
Claim 5
Dependent Claim
24 words
The process as recited in claim 2 in which said reconstituted dish is frozen and subsequently thawed for use in rice and potato dishes.
Claim 6
Dependent Claim
39 words
The process recited in claim 1 in which the water content of said dough is about 74%; said raw starch comprises about 5% by weight of said solids; and said binder comprises about 2% by weight of said solids.
Claim 7
Dependent Claim
23 words
The process as recited in claim 1 in which the source of said cooked intact potato cells is dehydrated instant mashed potato products.
Claim 8
Dependent Claim
33 words
The process as recited in claim 6 in which the source of at least part of said water and at least part of said cooked intact potato cells is freshly cooked mashed potatoes.
Claim 9
Dependent Claim
37 words
The process as recited in claim 1 in which the temperature of said water is about 160° F. when said raw starch is from corn, and is about 140° F. when said raw starch is from potatoes.
Claim 10
Dependent Claim
38 words
The process as recited in claim 1 in which said predrying step is conducted with said heated air at 180° F. and said predrying step is terminated when the moisture content of said predried pieces is about 30%.
Claim 11
Dependent Claim
45 words
The process as recited in claim 1 in which said coating and said final drying steps are conducted simultaneously by deep fat frying said predried pieces in about 300° F. oil or fat for about 30-40 seconds to produce a product of creamy yellow color.
Claim 12
Dependent Claim
17 words
The process recited in claim 1 in which said drying step is conducted in a hot oven.
Claim 13
Dependent Claim
21 words
The process of claim 1 in which said binder is selected from a group consisting of guar gum and methyl cellulose.
Claim 14
Dependent Claim
26 words
The process of claim 1 in which said flavoring is selected from a group of flavoring substances consisting of salt, onion, garlic, cheese, beef and chicken.
Claim 15
Dependent Claim
141 words
In a process for the production of dehydrated instant texturized potato product from a potato dough comprising the steps of: a. producing a dough comprising about 74% water by weight and about 26% solids by weight, said solids comprising by weight about 5-10% film-forming protein product, about 2% binder, 0 to 1.5% flavoring, and the balance comprising instant dehydrated cooked intact potato cells; b. forming said dough into pieces in the range of 1/8 to 3/32 inches in cross section and from 1/4 to 11/2 inches in length; c. predrying said formed pieces to a moisture content of about 30% by weight in the presence of heated air; d. coating the surfaces of said predried pieces with edible fat or oil; and e. drying said coated pieces to a moisture content of about 7-8% by weight thereby texturizing and instantizing them.
Claim 16
Dependent Claim
141 words
In a process for the production of dehydrated instant texturized potato product from a potato dough comprising the steps of: a. producing a dough comprising about 74% water by weight and about 26% solids by weight, said solids comprising by weight about 5-10% film-forming protein product, about 2% binder, 0 to 1.5% flavoring, and the balance comprising instant dehydrated cooked intact potato cells; b. forming said dough into pieces in the range of 1/8 to 3/32 inches in cross section and from 1/4 to 11/2 inches in length; c. predrying said formed pieces to a moisture content of about 30% by weight in the presence of heated air; d. coating the surfaces of said predried pieces with edible fat or oil; and e. drying said coated pieces to a moisture content of about 7-8% by weight thereby texturizing and instantizing them.
Claim 17
Dependent Claim
26 words
The process as recited in claim 14 in which said film-forming protein product is selected from a group consisting of soy flour and isolated soy protein.
Claim 18
Dependent Claim
16 words
A dehydrated instant texturized freeze-thaw stable oil-impregnated potato product produced by the process of claim 1.
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) | 1979-10-26 | 1980-04-26 | 1980-10-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-10-26 | 1984-04-26 | 1984-10-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-10-26 | 1988-04-26 | 1988-10-26 | $7700.00 | Window Closed / Lapsed |