Patent US5397831A successfully refreshed from Google Patents.
US4456624A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making french fried potatoes
Assignee: Lamb Weston Inc
•
Filing: 1983-01-14
•
Granted: 1984-06-26
•
Expires: 2003-01-14
Abstract
Abstract A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.
Inventors
- 👤 Jerome J. Glantz
- 👤 Michael G. Doenges
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 07:24
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23P; A23P20/00; A23P20/10; A23P20/12; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 39
Claim 1
Independent Claim
62 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; and impinging a stream of food particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips.
Claim 2
Independent Claim
62 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; and impinging a stream of food particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips.
Claim 3
Dependent Claim
27 words
The method of claim 1 wherein the particles are impinged upon the strips at a velocity within the range of about 550 to 750 feet per second.
Claim 4
Dependent Claim
18 words
The method of claim 1 further comprising preheating the strips to condition the surfaces thereof prior to impinging.
Claim 5
Dependent Claim
27 words
The method of claim 3 wherein the strips are preheated at a temperature within the range of about 150° F. to 220° F. for about 1-15 minutes.
Claim 6
Dependent Claim
13 words
The method of claim 1 further comprising blanching the strips subsequent to impinging.
Claim 7
Dependent Claim
13 words
The method of claim 1 further comprising parfrying the strips subsequent to impinging.
Claim 8
Dependent Claim
11 words
The product prepared in accordance with the method of claim 1.
Claim 9
Independent Claim
71 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; preheating the strips; impinging a stream of food particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips blanching the strips; and parfrying the strips.
Claim 10
Independent Claim
71 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; preheating the strips; impinging a stream of food particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips blanching the strips; and parfrying the strips.
Claim 11
Independent Claim
154 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; preheating the strips in water at a temperature within the range of about 150° F. to 190° F. for about 1-15 minutes; impinging a stream of potato granules upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips partially drying the strips at a temperature within the range of about 150° F. to 250° F. to cause a moisture weight loss of about 10-30%; steam blanching the strips at a temperature within the range of about 190° F. to 220° F. for about 2-10 minutes; parfrying the strips at a temperature within the range of about 340° F. to 380° F. for about 5-120 seconds; and freezing the strips.
Claim 12
Independent Claim
154 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; preheating the strips in water at a temperature within the range of about 150° F. to 190° F. for about 1-15 minutes; impinging a stream of potato granules upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips partially drying the strips at a temperature within the range of about 150° F. to 250° F. to cause a moisture weight loss of about 10-30%; steam blanching the strips at a temperature within the range of about 190° F. to 220° F. for about 2-10 minutes; parfrying the strips at a temperature within the range of about 340° F. to 380° F. for about 5-120 seconds; and freezing the strips.
Claim 13
Dependent Claim
97 words
A process of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; transporting the strips on a conveyor through an enclosed housing; within the housing impinging through a nozzle a stream of potato particles upon the strips to embed the potato particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips; and recycling undeposited potato particles from a bottom portion of the housing to a feeding means for feeding potato particles to the nozzle.
Claim 14
Dependent Claim
97 words
A process of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; transporting the strips on a conveyor through an enclosed housing; within the housing impinging through a nozzle a stream of potato particles upon the strips to embed the potato particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips; and recycling undeposited potato particles from a bottom portion of the housing to a feeding means for feeding potato particles to the nozzle.
Claim 15
Dependent Claim
41 words
A french fried potato strip having an edible particulate media embedded substantially uniformly in the outermost cellular layers of the strip, said particulate media disrupting the outer cellular surface tissue of the strip without destroying the structural integrity of the strip.
Claim 16
Dependent Claim
41 words
A french fried potato strip having an edible particulate media embedded substantially uniformly in the outermost cellular layers of the strip, said particulate media disrupting the outer cellular surface tissue of the strip without destroying the structural integrity of the strip.
Claim 17
Dependent Claim
54 words
A french fried potato strip having an edible particulate media embedded substantially uniformly in the outermost cellular layers of the strip, said particulate media disrupting the outer cellular surface tissue of the strip without destroying the structural integrity of the strip, the particulate media including potato granules having a size of about 80-100 mesh.
Claim 18
Dependent Claim
54 words
A french fried potato strip having an edible particulate media embedded substantially uniformly in the outermost cellular layers of the strip, said particulate media disrupting the outer cellular surface tissue of the strip without destroying the structural integrity of the strip, the particulate media including potato granules having a size of about 80-100 mesh.
Claim 19
Independent Claim
62 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; and impinging a stream of potato particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surfaces layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips.
Claim 20
Independent Claim
62 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; and impinging a stream of potato particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surfaces layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips.
Claim 21
Dependent Claim
18 words
The method of claim 13 further comprising preheating the strips to condition the surfaces thereof prior to impinging.
Claim 22
Dependent Claim
27 words
The method of claim 14 wherein the strips are preheated at a temperature within the range of about 150° F. to 220° F. for about 1-15 minutes.
Claim 23
Dependent Claim
11 words
The method of claim 14 wherein the particles comprise potato granules.
Claim 24
Dependent Claim
27 words
The method of claim 14 wherein the particles are impinged upon the strips at a velocity within the range of about 550 to 750 feet per second.
Claim 25
Dependent Claim
20 words
The method of claim 17 wherein the particles are impinged upon a bed of the strips for about 5-20 seconds.
Claim 26
Dependent Claim
18 words
The method of claim 14 wherein the particles have a size within the range of about 80-100 mesh.
Claim 27
Dependent Claim
11 words
The method of claim 19 wherein the particles comprise potato granules.
Claim 28
Dependent Claim
39 words
The method of claim 14 wherein the strips are partially dried subsequent to impinging at a temperature within the range of about 150° F. to 250° F. such that the strips undergo a moisture weight loss of about 10-30%.
Claim 29
Dependent Claim
13 words
The method of claim 14 further comprising blanching the strips subsequent to impinging.
Claim 30
Dependent Claim
27 words
The method of claim 22 wherein the strips are blanched at a temperature within the range of about 150° F. to 220° F. for about 2-10 minutes.
Claim 31
Dependent Claim
13 words
The method of claim 14 further comprising parfrying the strips subsequent to impinging.
Claim 32
Dependent Claim
27 words
The method of claim 24 wherein the strips are parfried at a temperature within the range of about 340° F. to 380° F. for about 5-120 seconds.
Claim 33
Dependent Claim
11 words
The product prepared in accordance with the method of claim 14.
Claim 34
Independent Claim
71 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; preheating the strips; impinging a stream of potato particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips; blanching the strips; and parfrying the strips.
Claim 35
Independent Claim
71 words
A method of preparing french fried potato strips comprising the steps of: cutting raw potatoes into strips; preheating the strips; impinging a stream of potato particles upon the strips at a velocity sufficient to embed such particles in an outer cellular surface layer of the strips and disrupt the outer cellular surface tissue of the strips without destroying the structural integrity of the strips; blanching the strips; and parfrying the strips.
Claim 36
Dependent Claim
18 words
The method of claim 27 further comprising partially drying the strips subsequent to impinging and prior to blanching.
Claim 37
Dependent Claim
13 words
The method of claim 28 further comprising freezing the strips subsequent to parfrying.
Claim 38
Dependent Claim
21 words
The method of claim 27 wherein the particles comprise potato granules having a size within the range of about 80-100 mesh.
Claim 39
Dependent Claim
33 words
The method of claim 30 wherein the particles are impinged upon a bed of the strips at a velocity within the range of about 550 ft/sec to 750 ft/sec for about 5-20 seconds.
References Cited (Backward Citations)
US1985238A
Cited
US2893332A
Cited
US2967493A
Cited
US3363586A
Cited
US3306751A
Cited
US3427951A
Cited
US3397993A
Cited
US3649305A
Cited
US3865964A
Cited
US4186216A
Cited
US4297377A
Cited
US4254153A
Cited
EP0026565A1
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-06-26 | 1987-12-26 | 1988-06-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-06-26 | 1991-12-26 | 1992-06-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-06-26 | 1995-12-26 | 1996-06-26 | $7700.00 | Window Closed / Lapsed |