Patents by Inventor Roderick G. Beck

Roderick G. Beck 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: 5707671
    Abstract: A method of processing potatoes or vegetables to dehydrated hash browns or other forms is disclosed where cooked and cooled potato slices are subjected to a second cooking time to improve flavor, texture and composition. The potato slices are further cooled to a chilled temperature which modifies the starch content of the potato so that the potato can be easily processed to smaller sizes, shapes or dimensions. When processed to a smaller size, shape or dimension, the potato material is contacted with a lubricating substance devoid of water which reduces or prevents the potato pieces from sticking together and improves the composition of the dehydrated potato pieces. The process of the present invention improves the flavor, texture and composition of the potatoes, both during the processing steps and at later rehydration. The process of the present invention also merely modifies the starch content of the potatoes without having to remove the starch and/or add the starch back in at a later time.
    Type: Grant
    Filed: July 25, 1996
    Date of Patent: January 13, 1998
    Assignee: Nonpareil Corporation
    Inventors: Roderick G. Beck, John C. Kerr, Clayton Pratt, Pamela Bartausky
  • Patent number: 5389389
    Abstract: Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.
    Type: Grant
    Filed: March 14, 1991
    Date of Patent: February 14, 1995
    Assignee: Basic American Foods
    Inventor: Roderick G. Beck
  • Patent number: 5292542
    Abstract: A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.
    Type: Grant
    Filed: June 19, 1992
    Date of Patent: March 8, 1994
    Assignee: Services Alimentaires, S.A.
    Inventors: Roderick G. Beck, Clayton D. Pratt, Pamela R. Bartausky
  • Patent number: 5126153
    Abstract: Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.
    Type: Grant
    Filed: December 10, 1990
    Date of Patent: June 30, 1992
    Assignee: Basic American Foods, Inc.
    Inventor: Roderick G. Beck
  • Patent number: 3991222
    Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.
    Type: Grant
    Filed: January 2, 1975
    Date of Patent: November 9, 1976
    Assignee: American Potato Company
    Inventors: Roderick G. Beck, Lyle H. Parks, Mounir A. Shatila
  • Patent number: 3975549
    Abstract: An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.
    Type: Grant
    Filed: September 23, 1974
    Date of Patent: August 17, 1976
    Assignee: American Potato Company
    Inventors: Mounir A. Shatila, Roderick G. Beck
  • Patent number: 3968265
    Abstract: A potato dough is prepared so that it is 23 to 40% solids including cooked intact potato cells, binder and raw starch, the remainder of the dough being moisture. The dough is divided into slabs and cut into strips of normal French fry potato size. The strips are then parfried in deep fat to a moisture content in the range of 40-65% to gelatinize the starch and form a matrix surrounding the intact potato cells throughout the piece, which matrix gels upon cooling, is not thereafter disturbed and makes the product freeze-thaw stable. The product is then frozen and stored. Without loss of piece integrity the product can be finish fried directly, or even after prolonged thawing, by deep fat frying or oven heating to form a crisp French fry.
    Type: Grant
    Filed: February 1, 1973
    Date of Patent: July 6, 1976
    Assignee: American Potato Company
    Inventors: Mounir A. Shatila, Roderick G. Beck
  • Patent number: RE31982
    Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.
    Type: Grant
    Filed: August 12, 1977
    Date of Patent: September 10, 1985
    Assignee: Basic American Foods
    Inventors: Roderick G. Beck, Lyle H. Parks, Mounir A. Shatila, Arden O. Pulley
  • Patent number: RE31983
    Abstract: A dehydrated potato product yielding rapidly upon reconstitution pieces resembling pieces of fresh potato suitable for frying, as for instance hash brown potatoes, formed by preparing an aqueous dough of about 23 percent solids, not less than about 80 percent of which are undamaged potato cells and the balance of which includes conventional additives and not less than about 6 percent extracellular starch in a form to provide sufficient soluble edible adhesive, forming pieces of the desired size, and drying the pieces to a moisture content of about 71/2 percent.
    Type: Grant
    Filed: July 17, 1978
    Date of Patent: September 10, 1985
    Assignee: Basic American Foods
    Inventors: Roderick G. Beck, Lyle H. Parks, Mounir A. Shatila, Arden O. Pulley