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:
Jul. 11, 2006
Filed:
Sep. 17, 2002
Tami Hill, Blackfoot, ID (US);
Phil Bates, Idaho Falls, ID (US);
Seiji Shiratori, Blackfoot, ID (US);
Kern Cooper, Idaho Falls, ID (US);
Warren Simon, Idaho Falls, ID (US);
Will Mcarthur, Pocatello, ID (US);
Lloyd Rockwood, Blackfoot, ID (US);
Doug Davlin, Blackfoot, ID (US);
Gary Dunn, Pocatello, ID (US);
Marlin Herrick, Blackfoot, ID (US);
J. Layne Anderson, Blackfoot, ID (US);
Ron Luedeman, Blackfoot, ID (US);
Tami Hill, Blackfoot, ID (US);
Phil Bates, Idaho Falls, ID (US);
Seiji Shiratori, Blackfoot, ID (US);
Kern Cooper, Idaho Falls, ID (US);
Warren Simon, Idaho Falls, ID (US);
Will McArthur, Pocatello, ID (US);
Lloyd Rockwood, Blackfoot, ID (US);
Doug Davlin, Blackfoot, ID (US);
Gary Dunn, Pocatello, ID (US);
Marlin Herrick, Blackfoot, ID (US);
J. Layne Anderson, Blackfoot, ID (US);
Ron Luedeman, Blackfoot, ID (US);
Basic American, Inc., San Francisco, CA (US);
Abstract
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 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180° 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.