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:
May. 07, 2013
Filed:
Jun. 28, 2007
Michael L. Hamann, Caldwell, ID (US);
David N. Gallina, Nampa, ID (US);
David B. Walker, Meridian, ID (US);
Stephen L. O'bannon, Caldwell, ID (US);
Bruce T. Pittard, Caldwell, ID (US);
Michael L. Hamann, Caldwell, ID (US);
David N. Gallina, Nampa, ID (US);
David B. Walker, Meridian, ID (US);
Stephen L. O'Bannon, Caldwell, ID (US);
Bruce T. Pittard, Caldwell, ID (US);
J.R. Simplot Company, Boise, ID (US);
Abstract
An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting finish preparation. Upon finish preparation as by finish frying in hot oil, the potato products exhibit substantially reduced crumb generation. The improved process is particularly useful when parfrying and/or finish frying the potato products in a liquid or substantially non-hydrogenated oil, such as a zero grams Trans Fat (ZGTF) oil, with dramatically reduced crumb generation upon finish fry preparation while retaining a substantially optimized balance of sensory characteristics.