Dehydrated mash potato product and process

US7074450B1 · kind B1 · utility

Assignee

• Basic American, Inc. · US

Inventors

• Tami Hill · Blackfoot, US
• Phil Bates · Idaho Falls, US
• Seiji Shiratori · Blackfoot, US
• Kern Cooper · Pocatello, US
• Warren Simon · Idaho Falls, US
• Will McArthur · Pocatello, US
• Lloyd Rockwood · Blackfoot, US
• Doug Davlin · Blackfoot, US
• Gary Dunn · Pocatello, US
• Marlin Herrick · Blackfoot, US
• J. Layne Anderson · Blackfoot, US
• Ron Luedeman · Blackfoot, US

Key dates

• Filing date: Sep 17, 2002
• Grant date: Jul 11, 2006
• Expiry date: Aug 29, 2023

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L19/15
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e.g., by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180° F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.