Abstract: Mass corn--based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, admixing the hydrated coarse corn component with a fine ground starchy component, heating the mixture to form a dough, forming the dough into pieces and baking and/or flying the pieces.

Abstract: An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After finish preparation, the potato product retains a generally crisp outer surface texture for an extended period of time. A process for preparing a potato product having an extended hold time comprises (a) washing, cutting, and blanching raw potatoes, (b) partially drying surfaces of the potatoes, (c) applying an aqueous starch-based slurry to the potatoes, the aqueous slurry including corn flour, corn starch, low solubility dextrin, and water, and then (d) parfrying and freezing the coated potatoes.

Abstract: A dual-stage process for preparing potato chips having a centralized first stage continuous process for preparing potato slices for indefinite storage and a second stage continuous process for preparing potato chips for consumer use.

Abstract: Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.

Abstract: The present invention relates to a process for preparing frozen potato products, wherein raw potatoes are cut into a desired shape. The particular improvement which comprises the present invention is the added step of passing the potato pieces through an aqueous solution of food grade color, i.e. annatto or yellow dye. Such treatment provides potato pieces having a light golden yellow color upon emerging from said color solution. The colored pieces may then be additionally cooked and frozen for packaging and sale. Final preparation for consumption of the pieces is by reheating for a few minutes in an oven or deep frying.

Abstract: A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn variety to less than about 20 wt. %, soaking the dried corn kernels in water to achieve a moisture content of above about 25 wt. %, separating the soaked corn kernels from the water, heating the soaked corn kernels in an edible oil to expand the kernel and cook the starches interior to effect desirable flavor and texture and then separating the expanded corn kernels from the oil. Seasonings may be added to the fried product.

Abstract: A process for preparing frozen potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips may be partially dried in hot air and are then frozen. The frozen potato strips are prepared for consumption by finish frying under suitable time-temperature conditions. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.

Abstract: Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex the chlorogenic acid present on the surface of the potato strips with the calcium ions and to also complex the ferrous iron which is present on the surface of the potato strips to prevent oxidation and subsequent discoloration. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Calcium acetate preferably is employed.

Abstract: A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough components into a composite dough sheet, cutting the dough sheet into a multiplicity of dough preforms, and frying the preforms to produce a snack with discontinuous characteristics.

Abstract: Microwavable french fries are prepared by with at least one step in which potato strips are treated in a hot water solution containing starch to form a starch layer in the top surface layer of the potato strips, and by subsequent frying and freezing. A box for cooking the microwave french fries includes top, bottom and side panels that have at least one susceptor board substantially covering them. Prepared potato strips are oriented in the box during packing to be parallel and the box opened and the strips spread across the top, bottom and side panels for exposure to microwave radiation. Indicia on the box instruct the method of microwave cooking.

Abstract: A flavored potato slice contains even distribution of flavoring, including even distribution of flavoring particles on the surface of the slice. Such potato slice is produced by a process in which the particles are suspended in a marinade in which the raw potato slices are immersed.

Abstract: A waste stream such as from an animal or poultry processing plant is mixed with bentonite or Grafted Bentonite and then with liquid Chitosan as natural flocculents to form a rigid floc which removes fats, oils, greases, and/or proteins from the waste stream. The flocculated solids (sludge) is removed and dried, and either formed into granules or pellets. The recovered material may be used as animal feed, when appropriate. However, it is particularly useful when mixed with coal fines and pelletized to form fuel pellets or used in granule form as a fuel source.

Abstract: Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to set the coating with minimal oil absorption. Then the seared, coated and fried chicken parts are oven cooked until fully cooked and fat is removed from the chicken parts during the oven cooking step. The resulting product has been found to have no more than about 230 calories, 80 milligrams of cholesterol, and 10 grams of fat per 3.5 ounce portion.

Abstract: A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a partial cook and preserve color stability; then 3) deep frying the potatoes in oil to further partially cook the potatoes; then 4) applying a cellulose derivative coat to the potatoes; then 5) at least partially drying the potatoes to at least partially fix the cellulose derivative coat; and then 6) deep frying the potatoes to further fix the cellulose derivative coat for frozen storage and subsequent reheating in the microwave oven. The preferred cellulose derivative is methylcellulose.

Abstract: A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70.degree. to 100.degree. C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing the heated sweet potatoes to a desired thickness. The sweet potato slices are further subjected to a second heat treatment to convert starches present therein to .alpha.-starches and then dried as such or after freezing to obtain dried sweet potato chips edible as a snack food.

Abstract: A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution, partially dehydrated in hot air, par fried in oil, and then frozen. After par frying, the strips have a solids content of about 20 to 45 percent by weight. The frozen french fries are reconstituted by finish frying, and have a sodium chloride content of about 0.5 to 2 percent by weight.

Abstract: A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry. The aqueous starch slurry is comprised of a combination of modified ungelatinized potato starch, modified ungelatinized corn starch, rice flour and other optional ingredients. The coated potato strips are parfried in oil, then frozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating enhances the holding quality of the ready to consume product. It also improves the acceptability of the finished product by increasing the crispiness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato.

Abstract: A process for preparing improved french fried potatoes for subsequent reheating in a microwave oven is disclosed in which the potato strips are dust-coated with a thin layer of toasted potato granules and fat-encapsulated salt after frying in oil. In a preferred embodiment, potato strips are finish fried to a fully cooked, ready-to-eat condition and thereafter coated with a thin layer of toasted potato granules.

Abstract: A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes parfrying potato strips, cooling or freezing the parfried potato strips, dust coating with potato granules and thereafter finish frying the potato strips to a fully cooked, ready-to-eat condition. The potato strips are then gently frozen without any substantial desiccation. For consumption, the frozen finish fried potato strips are reheated to a suitable temperature for consumption via the use of a conventional or convection oven, heat lamp, or the like.

Abstract: The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Abstract: A method for reducing the cholesterol content and saturated fat content of red meat and fowl is provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.

Abstract: A process for producing highly palatable french fried potatoes which are prepared for serving by reheating in a conventional microwave oven is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes dust-coating blanched potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 20 to about 42 percent by weight and preferably cooling the fried potato strips. Thereafter, the potato strips are reheated in a conventional microwave oven.

Abstract: A process for producing highly palatable french fried potatoes which are prepared for serving by a short reheating period in a conventional deep fat fryer is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants by deep fat frying. The process includes dust-coating blanched potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 34 to about 42 percent by weight. Thereafter, the potato strips are reheated by frying in a conventional deep fat fryer for a relatively short period of time, i.e., about 20 seconds. The finish fried potato strips have from about 30 to about 37 percent by weight moisture content.

Abstract: Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240.degree. F. to about 320.degree. F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210.degree. F. to about 290.degree. F., where the chips are continuously removed from the frying oil.

Abstract: Disclosed is a process for the production of french-fried potato strips, which have a crisp mouth feel and neither shrinkage nor deformation. The process comprises the steps of cutting raw potatoes to form strips thereof, blanching the strips, par-frying the blanched strips in an edible oil, freezing the fried strips immediately after the par-frying, and then subjecting the frozen strips to finish frying in an edible oil, while subjecting to microwave energy.

Abstract: A method for dehydrating foods by the steps of subdividing the starting food to a suitable size, as by slicing or chopping; blanching the subdivided product in a blanching solution such as brine, acid, sugars; placing the material in a sealed vessel, and while pressurizing the vessel to an elevated pressure of about 1-4 atmospheres above normal, contacting the food pieces with a solution of a sugar adapted to extract moisture therefrom by osmotic action; after sufficient moisture is removed osmotically, rapidly decompressing the vessel to significantly below atmospheric pressure, contacting the decompressed food pieces with a heated liquid oil until the moisture content thereof is not more than about 3% but before the pieces undergo superficial degradation in flavor and color, removing such oil from the pieces to reduce their oil content to about 5-25% by weight, preferably by centrifugation, and cooling the same to room temperature.

Abstract: Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are blanched at a temperature of about 70.degree.-100.degree. C. (about 160.degree.-212.degree. F.), and then baked at a high temperature of at least about 200.degree. C. (about 390.degree. F.) but below the smoke point of the oil, to partially dry the slices to an aqueous moisture content of about 10-25 weight percent. The partially dried slices are further baked at a low temperature of about 145.degree.-160.degree. C. (about 290.degree.-320.degree. F.) to finish drying the slices to an aqueous moisture content of about 2 weight percent or less.

Abstract: A process for producing salted potato chips having a fat content lower than 32% by weight. The process comprises the steps of preparing potato slices, washing the slices in an aqueous solution of sodium chloride to salt the same in depth, drying the salted slices, preheating the dry slices with infrared radiations, and frying the preheated slices by immersion in a bath of edible oil or fat heated at an appropriate frying temperature.

Abstract: A process for blanching deep fat fried potato slices which does not significantly degrade the taste, texture, flavor and/or color of the deep fat fried potato products comprising the steps of contacting raw potato slices with water heated to about 150.degree.-170.degree. F. for about 0.5-3 minutes so as to remove sugar from the potato slices while retaining the structural integrity of substantially all starch cells present in the potato slices, and then cooling the potato slices to less than about 80.degree. F. with microscopic monitoring to assure the integrity of substantially all starch cells present.

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.

Abstract: This invention is a method of making frozen potato patties which can be final cooked in a wide variety of ways to provide potato patties having excellent taste and texture and handling characteristics. The processing comprises cutting up fresh potatoes into relatively large chunks with a minimum dimension of about 1/4 inch, cooking the chunks in water or steam at about 170.degree.-220.degree. F., cooking the partially cooked chunks in oil at about 300.degree.-375.degree. F., mixing the chunks with an aqueous solution of starches or gums, forming into a patty and then freezing. For patties which are to be final cooked by microwave heating or by toasting, it is preferred to further oil cook the patties after forming and then freeze them or, alternately, to freeze the patties after forming, further cook them in oil and then refreeze them.

Abstract: A process is provided for producing parfried and frozen potato product strips including but not limited to French fries, wherein the potato strips are adapted for reconstitution, immediately prior to consumption, in a microwave oven, conventional oven, convection oven, or finish fryer with highly desirable taste, color, and textural characteristics. The process comprises parfrying the potato strips under controlled time and temperature conditions to include two parfrying steps with an intermediate cooling step wherein the strips preferably are frozen to reduce the moisture content of the strips in accordance with a predetermined relationship of strip size, strip surface area, and moisture loss during processing.

Abstract: Par-fried sliced potato products storable under refrigeration are prepared. Initially, surface sugar molecules and starch molecules on the sliced potato are cross-linked. The cross-linked potato is then water blanched and soaked in a solution containing an oxidizing agent, a non-reducing sugar, and an antioxidant preservative. The potatoes are then par-fried. The potatoes are then cryogenically cooled and packaged under a blanketing atmosphere containing an N.sub.2 (or other inert gas)- CO.sub.2 mixture. The inert gas/CO.sub.2 mixture inhibits microbiological growth without causing the formation of carboxylic acids. The product is then stored under refrigeration until ready for use. The products have a shelf life of 8-10 weeks when refrigerated.

Abstract: A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips containing the solution residue are panfried for a maximum time of 40 seconds at 320.degree.-335.degree. F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.

Abstract: The objects of the invention are to enable the preparation of fried potato products which retain their crispy texture for extended periods of time and to prepare fried potato products with improved color control.Potato pieces, such as strip-shaped french fries or disc-shaped dinner fries, remain crisp longer after finish frying if the surface skin, which is formed during par-frying, is disrupted prior to finish frying. The surface of the potato pieces can be disrupted in any manner, either prior to or after freezing. To better control the color of the finish-fried potato pieces, the potato pieces can be quenched in cold salt water after blanching or blanched in salt water.

Abstract: A method for making skin-on potato boats includes blanching whole potatoes to gelatinize the outer layer beneath the skin, cutting the potatoes in half to expose cut surfaces and in one embodiment abrading away the ungelatinized center portion of the potato halves. In a second embodiment, the center portions are manually removed with a scraping device. In either embodiment, the resulting hollowed-out potato halves may then be blanched, air cooled, parfried and frozen for later reconstitution. After parfrying, the potato boats have a solids content of about 35%-45%. Upon reconstitution the potato boats may be filled with condiments, such as cheese and the like, and served as so-called "potato skins.

Abstract: A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50.degree. F. for at least about 16 hours, or at lower temperatures for proportionately shorter holding times, or by freezing the potatoes. The potatoes used in preparing the binder are subdivided, preferably comminuted to a fine particle size either before or after the starch is retrograded. Between about 10 to about 50 parts of binder are mixed with about 100 parts of the potato shreds, by weight, and a potato patty is formed from the mixture, preferably in a high-speed commercial former.

Abstract: Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.

Abstract: A process for making fried taco shells. Disc tortillas are formed from a sheet of ground corn masa dough, and the formed disc tortillas are passed laterally through a heated baking oven on laterally moving open web support means in successive, appreciably longitudinally spaced transverse rows, each such row including a plurality of the tortillas. The baked tortillas are transferred in the aforesaid row arrangement through an elongated steam chamber and exposed to low pressure steam in the chamber for a time period of about a few seconds to about a few minutes. The steam exposure effects tempering and moisture equilibration in the tortillas. The tempered tortillas are transferred into and through deep fat frying apparatus.

Abstract: Potato chips that are inhibited against blister formation during frying are obtained by providing a small, but limited, amount of very dilute calcium, e.g., calcium chloride, in the potato slices prior to frying.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

Abstract: An unpeeled potato is cut into wedge-shaped pieces having a substantially triangular cross-section, the base of which is a section of the exterior surface of said potato having the peel retained thereon and the sides of which have no peel thereon. The pieces are then cooked, parfried, frozen and packaged.

Abstract: A process for preparing frozen par fried potatoes which, when finish fried, have a crisp surface texture and a mealy internal core, and remain crisp and rigid for extended periods of time after finish frying. Potatoes which have been peeled, trimmed, cut into strips and blanched, are subjected to a two stage drying procedure, in which the strips are first exposed to high velocity ambient air for a period of time sufficient to reduce their weight by about 8%-15%, and are then dried in circulating heated air to further reduce the weight of the strips by an additional 8%-15%. After drying, the potato strips are maintained in a quiescent state for a short period of time to permit equialization of moisture distribution in the strips, and are then par-fried, frozen and packaged.

Abstract: A frozen french fried potato product for heating in a toaster or oven, is provided. The product is made from a cohesive dough which is prepared by admixing cooked potatoes with additives comprising water, a binding agent, cellulose, and dehydrated potato flakes or granules. The dough is extruded into said product which is fried in cooking oil and frozen.

Abstract: Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the temperature at which sloughing of the potato surface would occur if the whole potato were cooked to its center at that temperature. Then, the potatoes are heated in air and cooked again at a temperature of about 50.degree. to 100.degree. C. Following the last cooking procedure the potatoes are frozen, chilled, or retorted to preserve them in the absence of starch suspensions. To prepare them for consumption the potatoes can be fried or boiled.

Abstract: A potato segment and a process for preparing frozen french fried potatoes suitable for microwave reheating. The potato segment has an undulating side surface configuration of particular dimensions which is adapted for microwave reheating. The potato segments are blanched, fried, and then frozen. When reheated with microwave energy, the potato segments resemble in quality, color, texture, flavor and odor, french fried potatoes prepared directly from fresh potatoes.

Abstract: A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Abstract: Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130.degree.-200.degree. C.

Abstract: In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.

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.