Basic American, Inc.

Kern L Cooper

Marlin Herrick

J Layne Anderson

Warren Simon

Susan Linscott

Gary Dunn

Will McArthur

Ron Luedeman

Phil Bates

Lloyd Rockwood

Gary R Eversoll

Ronald L Luedeman

Gordon Ching

Tami Hill

Seiji Shiratori

Doug Davlin

Mark Call

A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e.g., by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5&#x2013;10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180&#xb0; F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.

Dehydrated mash potato product and process

A method for making dehydrated, shelf-stable, puffed, rapidly-rehydratable, vegetable or fruit food pieces by puffing and drying moist food pieces (e.g. potato shreds) by conveying them in a bed through an impingement drying zone maintained at substantially atmospheric pressure in which streams of pressurized heated gas in a plurality of spaced fluid conduits exit from the conduits in spaced impinging streams at a velocity in excess of about 1,000 feet per minute are directed against the moist food pieces to cause the pieces to be suspended in a fluidized bed. In one case, the heated gas causes the moisture content of the moist food pieces to be reduced rapidly to puff them into porous pieces which exit the impingement drying zone having a moisture content of at least about 4% with a texture and appearance suitable for use as a rehydratable food piece.

Process for making rehydratable food pieces using impingement drying

A method for producing a quick-reconstituting foodstuff including thawing previously frozen foodstuff under conditions to result in thawed foodstuff, freezing said thawed foodstuff to result in a multiply frozen foodstuff, subsequently thawing multiply frozen foodstuff under conditions to result in a multiply frozen and thawed foodstuff; and removing moisture from multiply frozen and thawed foodstuff under conditions to produce a finish-dried foodstuff having a storage stable moisture content of less than about 12% by total weight and exhibiting a Rehydration Ratio representing the replacement of at least 95% of previously removed moisture after reconstitution for less than about 10 minutes in simmering 205.degree. F. water.

Method for preparing quick-reconstituting foodstuffs which includes

Growing community of inventors

Tetonia, ID, United States of America

Kern L Cooper