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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein > Potato PotatoPotato patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178219 - Method for reducing acrylamide formation Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as ... 06/21/07 - 20070141227 - Method for reducing acrylamide formation in thermally processed foods A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with ... 06/21/07 - 20070141226 - Method for reducing acrylamide formation in thermally processed foods A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having ... 05/03/07 - 20070098875 - Potato based food product The present invention provides a method of preparing a potato based food product comprising the steps of: processing potatoes into potato articles having a desired size and shape, blanching said potato articles, dipping said blanched potato articles in a solution to prevent non-enzymic oxidation of the potato articles, drying said ... 04/19/07 - 20070087110 - Method and apparatus for making long-sliced potato chips A method of making long-sliced deep-fried potato chips from whole, raw potatoes having an elongate shape and an apparatus for performing the method; the method comprising providing a horizontally elongated mesh strainer in a vat holding a bath of cooking oil and heating the cooking oil to a pre-selected frying ... 04/19/07 - 20070087109 - Protein enriched mashed potato product and process This protein enriched mashed potato product and process employs a soybean protein that has had the beany flavors and odors naturally removed while retaining all of the beneficial characteristics normally associated with the soybean. The soy protein is then incorporated completely and evenly into mashed potatoes resulting in a product ... 04/05/07 - 20070077344 - Method for making reduced fat potato chips A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a ... 03/22/07 - 20070065569 - Low-carbohydrate potato products and process Low-carbohydrate potato products include potato and cauliflower. Preferably, they are mixed together dry with a suitable water-dispersible or water-soluble binder. The dry mix can be prepared by mixing dried potato and dried cauliflower. A preferred form of the mix can be prepared for serving by mixing with water to provide ... 03/15/07 - 20070059427 - Extended refrigerated shelf life mashed potatoes The present invention relates to an extended refrigerated shelf life mashed potato product, the processes, and the system used to make the product. In particular, the present invention relates to a process of substantially reducing Bacillus cereus spores and non-proteolytic Clostridium botulinum spores in mashed potatoes. ... 01/25/07 - 20070020377 - Production of frozen sweet potatoes A process for making frozen sweet potatoes includes the steps of slicing sweet potatoes, and then applying citric acid juice, preferably, lemon juice, to the slices. A coating then is applied to the slices, the coating including a mixture of corn syrup, honey, brown sugar, lemon flavor and vanilla flavor. ... 11/02/06 - 20060246205 - Dehydrated instant potato product and low carbohydrate dehydrated instant potato product The invention provides both regular and low-carbohydrate versions of a dehydrated instant potato product comprising from about 2% to about 25% of at least one texturizing agent. Inclusion of the texturizing agent provides a mashed potato product having improved texture and increased consumer acceptance when compared to other types of ... 10/19/06 - 20060233937 - Method of making french fry-style products and composition thereof. A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, in addition to calcium and phosphorous sources. This ... 09/28/06 - 20060216398 - Dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, ... 09/21/06 - 20060210693 - Method for the reduction of acrylamide formation during heating of amino group-containing compounds A process is described for reducing the formation of acrylamide during the heating of amino compounds in the presence of reducing substances, which comprises, before the heating, mixing the amino compounds with ascorbic acid and/or vitamin E. ... 09/14/06 - 20060204639 - Process for reducing oil and fat content in cooked potato A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline ... 09/14/06 - 20060204638 - Low-fat sweet potato chip processing method A method of processing low-fat sweet potatoes chips having the characteristics of porosity and crispness is disclosed to include the steps of (a) cutting sweet potatoes into sweet potatoes chips, (b) blanching the sweet potatoes chips with SAPP solution, (c) pre-drying the blanched sweet potatoes chips, (d) coating the pre-dried ... 08/24/06 - 20060188639 - Fabricated food product made from fresh potato mash A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough ... 08/24/06 - 20060188638 - Fabricated food product made from fresh potato mash A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough ... 07/20/06 - 20060159835 - Method and composition for producing french fry potato products A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes over-night soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals, also ... 03/02/06 - 20060045956 - Process for preparing coated potato pieces using pregelatinized starch The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis. The invention also provides methods for coating potato strips using low levels of high amylose starches. ... 03/02/06 - 20060045955 - Process for preparing coated potato pieces using pregelatinized starch The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis. ... 12/01/05 - 20050266144 - Parfried frozen french fry having high solids content Improved parfried and frozen French fry potato strips and a related production process are provided, wherein the French fry strips exhibit a relatively high solids content and a correspondingly low moisture content in the parfried frozen state. Elongated cut French fry strips are initially blanched and then subjected to an ... 11/24/05 - 20050260327 - Processed foods, and manufacturing system and manufacturing method for the processed foods The present invention provides processed foods that have not been deep-fried, are low in calories and well suited for maintaining health, and also can be diversified while being made uniform in product shape. The processed foods of the present invention are each formed as a product by dividing a paste-form ... 10/06/05 - 20050220973 - Reduced fat chip and manufacturing process The invention relates to a method of producing a frozen potato chip comprising the steps of peeling a potato, cutting the potato into strips, blanching the strips for a time equal to 60-95% of the time to disintegration, drying the strips by 10-20% by weight reduction in moisture content, frying ... 09/22/05 - 20050208198 - Method for the production of potato juice products by means of food technology The invention relates to a method for the production of potato juice based products by means of food technology, characterised by the following steps; preparing the squeezed potato juice, filtering off the fibres or starch residues by means of a microfilter, preferably ultrafiltration the filtrate, electrodialysis of the microfiltrate or ... 06/16/05 - 20050129834 - Bread crumb analog and food comprising the same A good-taste, good-appearance broad crumb analog having an improved crispy oral sensation. The bread crumb analog is prepared by heat treating raw material containing at least 15 percent by weight of dehydrated potatoes, e.g., potato flakes and/or potato powder. ... 06/02/05 - 20050118322 - Method for enhancing acrylamide decomposition A combination of a free thiol compound and a reducing agent is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. Alternatively, a non-fabricated snack product, such as a potato ... ### FreshPatents.com Support |