The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 05, 1985
Filed:
Dec. 05, 1983
Applicant:
Inventors:
Lucy L Fan, Irving, TX (US);
Javier A Arce, Irving, TX (US);
Assignee:
Frito-Lay, Inc., Dallas, TX (US);
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L / ; A23L / ;
U.S. Cl.
CPC ...
426438 ; 426637 ; 426808 ;
Abstract
A method for the treatment of starchy vegetables, such as potatoes, before frying, wherein unwashed vegetables are heated in edible oil at a temperature below the gelatinization temperature of the vegetable starch before being transferred to the fryer. The method eliminates losses of solids during water washing and carry over of surface water to the fryer. The use of this invention facilitates the production of potato chips, french fries, and other fried vegetables with a higher percentage of recovered solids and a lower percentage of included lipids, while requiring lower energy consumption.