Method for producing French fried potatoes
US3987210A · kind A · utility
58Cited by
7References
22Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jan 11, 1974 |
| Grant date | Oct 19, 1976 |
| Priority date | — |
| Expiry date | Jan 11, 1994 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The dehydrated potatoes and binder are combined with water to produce a dough which is formed into a desired shape and deep fat fried to produce French fried potatoes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.