Patents by Inventor Michael G. Doenges

Michael G. Doenges has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Patent number: 4632838
    Abstract: A method for making french fried potato strips includes peeling and cutting potatoes into raw potato strips. The potato strips are steamed, dried in ambient air, parfried, cool in cold air, parfried again and then frozen. In a modified form of the invention, the raw potato strips are blanched, cooled in cold air, blanched again, dried in ambient air, parfried, cooled in cold air, parfried again and then frozen. Time and temperature parameters of the steps can be varied to produce frozen potato strips having a relatively low solids content and improved quality or, alternatively, high quality frozen potato strips which can be finish fried in less than two minutes.
    Type: Grant
    Filed: August 20, 1985
    Date of Patent: December 30, 1986
    Assignee: Lamb-Weston, Inc.
    Inventor: Michael G. Doenges
  • Patent number: 4559232
    Abstract: A method of preparing a food product includes cutting the food product into pieces, preheating at least one of the pieces to soften its outer surface, and impinging a stream of food particles carried in air against the piece at a velocity sufficient to embed the particles in the outer surface layer of the piece by disrupting the outer surface tissue without destroying the structural integrity of the piece. The particle-impacted piece is dried, blanched, parfried and frozen. When reconstituted, the product has a firm, crisp outer surface and improved texture in comparison to a product without embedded food particles.
    Type: Grant
    Filed: June 21, 1984
    Date of Patent: December 17, 1985
    Assignee: Lamb-Weston, Inc.
    Inventors: Jerome J. Glantz, Michael G. Doenges
  • Patent number: 4456624
    Abstract: A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.
    Type: Grant
    Filed: January 14, 1983
    Date of Patent: June 26, 1984
    Assignee: Lamb-Weston, Inc.
    Inventors: Jerome J. Glantz, Michael G. Doenges