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    FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH
    3.
    发明申请
    FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH 有权
    制作的食品由新鲜的POTATO MASH制成

    公开(公告)号：US20140079861A1

    公开(公告)日：2014-03-20

    申请号：US14086309

    申请日：2013-11-21

    申请人： Frito-Lay North America, Inc.

    发明人： Ponnattu Kurian JOSEPH ,  Renu MATHEW ,  Sheyla Rivera RAMSAY

    IPC分类号： A23L1/216

    CPC分类号： A23L1/2161 ,  A23L19/13 ,  A23L19/19

    摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

    摘要翻译： 一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。 将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。 这种土豆泥可以占最终面团重量的50％以上。 该面团可用于制成片状或挤出产品。 与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。 该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。

    Dehydrated mash potato product and process
    4.
    发明授权
    Dehydrated mash potato product and process 有权
    脱水马铃薯产品和工艺

    公开(公告)号：US08017173B1

    公开(公告)日：2011-09-13

    申请号：US11370480

    申请日：2006-03-07

    申请人： William H. McArthur ,  Steven D. Elliott ,  Kimberly A. Killian

    发明人： William H. McArthur ,  Steven D. Elliott ,  Kimberly A. Killian

    IPC分类号： A23L1/20

    CPC分类号： A23L19/13

    摘要： Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.

    摘要翻译： 通过制备干燥的马铃薯片，乳化剂和油的水性混合物，以及任选的新鲜烹制的马铃薯来制备脱水马铃薯粒料，使混合物均质化以产生可泵送的可流动的水性分散体，将分散体与更多干燥的马铃薯片混合 和任选地，新鲜烹制的马铃薯，将混合物形成颗粒，并将其干燥。

    PROCESSED FOOD AND METHOD OF PRODUCING THE SAME
    5.
    发明申请
    PROCESSED FOOD AND METHOD OF PRODUCING THE SAME 审中-公开
    加工食品及其生产方法

    公开(公告)号：US20110151055A1

    公开(公告)日：2011-06-23

    申请号：US12970049

    申请日：2010-12-16

    申请人： Noriko MIWA ,  Wakako Ohashi

    发明人： Noriko MIWA ,  Wakako Ohashi

    IPC分类号： A23C9/12

    CPC分类号： A21D2/263 ,  A21D13/41 ,  A21D13/44 ,  A23C9/1216 ,  A23L5/25 ,  A23L9/12 ,  A23L19/13 ,  A23L23/00 ,  A23L29/212 ,  C12Y304/16005

    摘要： The present invention provides a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the lapse of time after cooking, and a method of producing the same. In producing a processed food by using a starch-containing raw material as a starting material, a deamidated milk raw material obtained by treating a milk material with a protein deamidase is employed as a starting material.

    摘要翻译： 本发明提供一种通过使用含淀粉的原料如小麦粉作为原料而获得的加工食品，其具有优异的颜色，光泽和质感，并且随烹饪后的时间经过而显示出规律的降解，以及 生产相同。 在使用含淀粉原料作为起始原料制造加工食品时，使用通过用蛋白质脱酰胺酶处理乳制品而获得的脱酰氨乳原料用作原料。

    Mash Process Offering Better Control
    7.
    发明申请
    Mash Process Offering Better Control 审中-公开
    混合处理提供更好的控制

    公开(公告)号：US20100080868A1

    公开(公告)日：2010-04-01

    申请号：US12238789

    申请日：2008-09-26

    申请人： Thomas George Crosby ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Renu Matthew ,  Michael Grant Topor ,  Gerald James Vogel ,  Gregory Thomas West

    发明人： Thomas George Crosby ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Renu Matthew ,  Michael Grant Topor ,  Gerald James Vogel ,  Gregory Thomas West

    IPC分类号： A23P1/12 ,  A23L1/216

    CPC分类号： A23B7/02 ,  A23L19/13 ,  A23L19/15

    摘要： A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing.

    摘要翻译： 一种脱水马铃薯产品的生产方法和含有脱水马铃薯产品的产品。 该方法包括将未煮熟的整个土豆浸泡以形成浆料。 然后任选地将所得浆液倾析以除去多余的液体。 然后将浆料煮熟以形成马铃薯糊。 然后将马铃薯糊状物冷却，这提供了逆行淀粉的机会以及降低糊状物的内聚性。 然后将醪液脱水形成脱水马铃薯产品。 在各种加工阶段，可以加入添加剂以调节最终食品的质地，粘合性，味道，颜色和形状保持性。 添加剂可以在其更容易被吸收的浆料阶段期间掺入。 此外，还可以加入减少不期望的膨化的添加剂。

    Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product
    8.
    发明授权
    Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product 失效
    含有大豆薄片和土豆片的组合物，从其制备食品的方法和所述食品

    公开(公告)号：US07335390B2

    公开(公告)日：2008-02-26

    申请号：US10382697

    申请日：2003-03-06

    申请人： Itaru “Terry” Tanaka ,  Safir Moizuddin ,  Bruce H. T. Liu

    发明人： Itaru “Terry” Tanaka ,  Safir Moizuddin ,  Bruce H. T. Liu

    IPC分类号： A23L1/20 ,  A23L1/2165

    CPC分类号： A23L19/15 ,  A23L11/07 ,  A23L19/13

    摘要： The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.

    摘要翻译： 本发明涉及一种组合物，其包含全脂肪，酶活性，脱壳大豆薄片和马铃薯薄片的混合物，用于制备大豆蛋白富集和含有具有优异营养，味道和质地特性的土豆泥产品的大豆油。 此外，本发明涉及从所述组合物制备含有富含大豆蛋白的大豆油和含有大豆油的土豆泥产品的方法; 以及含有大豆蛋白的大豆蛋白和含有土豆泥的大豆油产品。

    Extended refrigerated shelf life mashed potatoes
    9.
    发明申请
    Extended refrigerated shelf life mashed potatoes 审中-公开
    延长冷藏保质期土豆泥

    公开(公告)号：US20070059427A1

    公开(公告)日：2007-03-15

    申请号：US11489281

    申请日：2006-07-19

    申请人： Thomas Dohman ,  Jeffrey Schneider ,  Gilbert Boldt

    发明人： Thomas Dohman ,  Jeffrey Schneider ,  Gilbert Boldt

    IPC分类号： A23L1/216

    CPC分类号： A23B7/0053 ,  A23L19/13

    摘要： The present invention relates to an extended refrigerated shelf life mashed potato product, the processes, and the system used to make the product. In particular, the present invention relates to a process of substantially reducing Bacillus cereus spores and non-proteolytic Clostridium botulinum spores in mashed potatoes.

    摘要翻译： 本发明涉及一种延长的冷藏保质期土豆泥产品，该方法和用于制造该产品的系统。 特别地，本发明涉及在土豆泥中基本上还原蜡状芽孢杆菌芽孢和非蛋白水解的肉毒梭菌孢子的方法。

    Dehydrated instant potato product and low carbohydrate dehydrated instant potato product
    10.
    发明申请
    Dehydrated instant potato product and low carbohydrate dehydrated instant potato product 审中-公开
    脱水速溶马铃薯产品和低碳水化合物脱水速溶马铃薯产品

    公开(公告)号：US20060246205A1

    公开(公告)日：2006-11-02

    申请号：US11119875

    申请日：2005-05-02

    申请人： L. Goonetilleke

    发明人： L. Goonetilleke

    IPC分类号： A23L1/216

    CPC分类号： A23L19/15 ,  A23L19/13

    摘要： The invention provides both regular and low-carbohydrate versions of a dehydrated instant potato product comprising from about 2% to about 25% of at least one texturizing agent. Inclusion of the texturizing agent provides a mashed potato product having improved texture and increased consumer acceptance when compared to other types of dehydrated instant potato products.

    摘要翻译： 本发明提供包含约2％至约25％的至少一种组织化剂的脱水速溶马铃薯产品的常规和低碳水化合物形式。 与其他类型的脱水速溶马铃薯产品相比，包含增稠剂提供了具有改善的质地和增加的消费者接受度的土豆泥产品。