Basic American, Inc.

Warren Simon

Kern L Cooper

Marlin Herrick

J Layne Anderson

Will McArthur

Lloyd Rockwood

Ron Luedeman

Phil Bates

Susan Linscott

Mark Call

Doug Davlin

Tami Hill

Seiji Shiratori

Gary Dunn

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 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

Idaho Falls, ID, United States of America

Warren Simon