Patent US1091701A successfully refreshed from Google Patents.
US4559232A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making particle embedded food products
Assignee: Lamb Weston Inc
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Filing: 1984-06-21
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Granted: 1985-12-17
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Expires: 2004-06-21
Abstract
Abstract A method of preparing a food product includes cutting the food product into pieces, preheating at least one of the pieces to soften its outer surface, and impinging a stream of food particles carried in air against the piece at a velocity sufficient to embed the particles in the outer surface layer of the piece by disrupting the outer surface tissue without destroying the structural integrity of the piece. The particle-impacted piece is dried, blanched, parfried and frozen. When reconstituted, the product has a firm, crisp outer surface and improved texture in comparison to a product without embedded food particles.
Inventors
- 👤 Jerome J. Glantz
- 👤 Michael G. Doenges
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 16:21
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
75 words
A method of applying a particulate media to the outer surface of a potato product, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; and then impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product.
Claim 2
Independent Claim
75 words
A method of applying a particulate media to the outer surface of a potato product, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; and then impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product.
Claim 3
Independent Claim
94 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; and then impinging potato particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product.
Claim 4
Independent Claim
94 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; and then impinging potato particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product.
Claim 5
Dependent Claim
13 words
The method of claim 2 wherein the food product is a potato product.
Claim 6
Dependent Claim
36 words
The method of claim 1 wherein the particles impinged upon the product have a velocity within the range of about 550 to 750 feet per second when the particles are about twelve inches from the product.
Claim 7
Dependent Claim
14 words
The method of claim 1 wherein the product is partially dried subsequent to impinging.
Claim 8
Dependent Claim
11 words
The product prepared in accordance with the method of claim 1.
Claim 9
Independent Claim
101 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product; and then blanching the product subsequent to said impinging.
Claim 10
Independent Claim
101 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product; and then blanching the product subsequent to said impinging.
Claim 11
Independent Claim
101 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product; and then parfrying the product subsequent to said impinging.
Claim 12
Independent Claim
101 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product; and then parfrying the product subsequent to said impinging.
Claim 13
Independent Claim
109 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product; partially drying the product subsequent to impinging; and blanching and then parfrying the product subsequent to drying.
Claim 14
Independent Claim
109 words
A method of applying a particulate media to the outer surface of a food product which is softenable upon an increase in temperature thereof and selected from the class consisting of vegetables and fruits, the method comprising the steps of: preheating the product at least slightly to soften its outer surface; impinging food particles carried in a fluid stream against the product at a velocity sufficient to embed the particles in an outer surface layer of the product by disrupting the outer surface layer without destroying the structural integrity of the product; partially drying the product subsequent to impinging; and blanching and then parfrying the product subsequent to drying.
Claim 15
Independent Claim
99 words
A method of preparing a food product selected from the class consisting of fruit and vegetables comprising the steps of: cutting the food product into pieces; impinging food particles carried in a fluid stream against at least one of the pieces at a velocity sufficient to embed the particles in an outer surface layer of the piece by disrupting the outer surface layer without destroying the structural integrity of the piece; preheating each piece at least slightly to soften its outer surface subsequent to cutting and prior to impinging; and blanching and then parfrying each piece subsequent to preheating.
Claim 16
Independent Claim
99 words
A method of preparing a food product selected from the class consisting of fruit and vegetables comprising the steps of: cutting the food product into pieces; impinging food particles carried in a fluid stream against at least one of the pieces at a velocity sufficient to embed the particles in an outer surface layer of the piece by disrupting the outer surface layer without destroying the structural integrity of the piece; preheating each piece at least slightly to soften its outer surface subsequent to cutting and prior to impinging; and blanching and then parfrying each piece subsequent to preheating.
Claim 17
Dependent Claim
18 words
The method of claim 10 further comprising partially drying the piece subsequent to preheating and prior to blanching.
Claim 18
Dependent Claim
11 words
The product prepared in accordance with the method of claim 11.
Claim 19
Dependent Claim
11 words
The product prepared in accordance with the method of claim 10.
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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) | 1988-12-16 | 1989-06-17 | 1989-12-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-12-16 | 1993-06-17 | 1993-12-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-12-16 | 1997-06-17 | 1997-12-17 | $7700.00 | Window Closed / Lapsed |