The Procter Gamble Company

Other

David Thomas Biedermann

Jeffrey John Kester

Joseph J Elsen

Patrick Joseph Corrigan

Herbert Thomas Young

Alyce Johnson Papa

Robert Daniel Rece

John Michael Jensen

Kyle McLennan Taylor

Robert William Johnston

Michael Robert Sevenants

Belle Cromwell Walsh

A motorized shade apparatus for windows includes a power supply unit, such as a tube of large capacity batteries which may have long cycle life. All or all large system components can be hidden from view such as behind a valance or other covering. In an embodiment of the invention, the power supply current can be conveyed via integral connections with the motor/shade assembly. The system can be installed at-location in parts or modules. The valance, power supply, and motor assembly can be removed easily to replace components over time without complex mechanisms that increase cost or introduce disadvantages such as louder operational noises.

Motorized shade apparatus

A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0&deg; F. (&minus;17.8&deg; C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270&deg; F. (132&deg; C.) to about 335&deg; F. (168.3&deg; C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0&deg; F. (&minus;17.8&deg; C.) to about 20&deg; F. (&minus;6.7&deg; C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Process for preparing storage stable par-fries

The present invention relates to a process for making superior quality oven-finished French fries. i.e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325.degree. F. (162.8.degree. C.) to about 600.degree. F. (315.6.degree.) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

Forced air convection oven process for finishing french fries

The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

Process for preparing improved oven-finished french fries

The present invention relates to a process for making digestible fat free corn chips. The process for preparing the fat-free corn chips comprises:

Process for making fat-free corn chips

The present invention relates to fat free corn chips comprising corn masa and fat free filler selected from the group consisting of starch, protein and nondigestible fiber, and mixtures thereof; nondigestible fat substitute; and other essentially fat free ingredients selected from the group consisting of salt, emulsifiers and fat free seasonings and combinations thereof.

Growing community of inventors

Cincinnati, OH, United States of America

David Thomas Biedermann