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    POTATO CULTIVAR J3
    71.
    发明公开
    POTATO CULTIVAR J3 审中-公开

    公开(公告)号：EP2992007A1

    公开(公告)日：2016-03-09

    申请号：EP14791173.9

    申请日：2014-02-25

    申请人： J.R. Simplot Company

    发明人： RICHAEL, Craig ,  WEEKS, Troy ,  ROMMENS, Caius

    IPC分类号： C07K14/415

    CPC分类号： C12N15/8243 ,  A01H1/02 ,  A01H5/06 ,  A23L19/15 ,  A23L19/18 ,  A23V2002/00 ,  C12N15/8245 ,  C12N15/8247 ,  C12N15/8251 ,  C12N15/8274 ,  C12N15/8275 ,  C12N15/8277 ,  C12N15/8278 ,  C12N15/8279 ,  C12N15/8281 ,  C12N15/8282 ,  C12N15/8283 ,  C12N15/8286 ,  C12N15/8289

    摘要： A potato cultivar designated E12 is disclosed. The invention relates to the tubers of potato cultivar E12, to the seeds of potato cultivar E12, to the plants of potato E12, to the plant parts of potato cultivar E12, to food products produced from potato cultivar E12, and to methods for producing a potato plant produced by crossing potato cultivar E12 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety E12, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar E12 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar E12 with another potato cultivar.

    摘要翻译： 公开了一种名为J3的马铃薯栽培品种。 本发明涉及马铃薯栽培品种J3的块茎，马铃薯栽培品种J3的种子，马铃薯栽培品种J3的植物和植物部分，马铃薯栽培品种J3生产的食品，以及马铃薯栽培品种J3与马铃薯品种J3的生产方法 本身或与另一种马铃薯品种。 本发明还涉及生产转基因马铃薯植物的方法，以及通过这些方法生产的转基因马铃薯植物和部分。 本发明还涉及来源于马铃薯栽培品种J3的马铃薯植物和植物部分，涉及用于生产源自马铃薯栽培品种J3的其他马铃薯植物或植物部分的方法，以及涉及使用这些方法获得的马铃薯植物及其部分。 本发明进一步涉及通过将马铃薯栽培品种J3与另一种马铃薯栽培品种杂交而产生的杂交马铃薯块茎，种子，植物和植物部分。

    LOW ACRYLAMIDE FRENCH FRY AND PREPARATION PROCESS
    74.
    发明公开
    LOW ACRYLAMIDE FRENCH FRY AND PREPARATION PROCESS 审中-公开
    具有生产低丙烯酰胺SHARE和方法炸薯条

    公开(公告)号：EP2334200A1

    公开(公告)日：2011-06-22

    申请号：EP09818349.4

    申请日：2009-09-29

    申请人： J.R. Simplot Company

    发明人： COLLINGE, Susan, F.

    IPC分类号： A23L1/217

    CPC分类号： A23L5/42 ,  A23L19/18

    摘要： A low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color agent such as annatto. The thus-dipped potato pieces are then parfried in hot oil, following by freezing for storage and/or shipment. The parfried and frozen potato pieces are adapted for finish preparation by frying in hot oil to produce French fry potato pieces such as French fry strips having a set of desirable taste, texture and appearance characteristics, in combination with a relatively low acrylamide level.

    MACHINE AND PROCESS FOR PRODUCING RANDOM SHAPED POTATO PIECES
    77.
    发明公开
    MACHINE AND PROCESS FOR PRODUCING RANDOM SHAPED POTATO PIECES 审中-公开
    机及其制造方法任意形状的土豆块

    公开(公告)号：EP2094109A2

    公开(公告)日：2009-09-02

    申请号：EP07863725.3

    申请日：2007-10-31

    申请人： J.R. Simplot Company

    发明人： BATES, Ronald B. ,  JENSEN, Richard B. ,  PITTARD, Bruce T. ,  WALKER, David Bruce

    IPC分类号： A23L1/216

    CPC分类号： B26D1/03 ,  B26D7/0691 ,  Y10T83/041 ,  Y10T83/6473

    摘要： A machine and process are provided for forming small, random sized potato pieces suitable for use in preparing potato hash browns and potato patties and the like. Blanched potatoes are chilled and then swept against a blunt edge resulting in shattering of each potato into relatively small, random-sized pieces. If desired, each blunt shatter-edge can be provided in a knife unit including one or more cross-cut knives to subdivide larger shattered pieces into a smaller size. The produced potato pieces are chilled as by freezing or by chilling to a refrigerated temperature for shipment and/or storage pending finish preparation.

    FRENCH FRY PRODUCTION METHOD WITH REDUCED CRUMB GENERATION
    78.
    发明公开
    FRENCH FRY PRODUCTION METHOD WITH REDUCED CRUMB GENERATION 审中-公开
    减少碎屑产生的法式炸薯条生产方法

    公开(公告)号：EP2037760A2

    公开(公告)日：2009-03-25

    申请号：EP07812560.6

    申请日：2007-07-02

    申请人： J.R. Simplot Company

    发明人： HAMMAN, Michael L. ,  GALLINA, David N. ,  WALKER, David B. ,  O'BANNON, Stephen ,  PITTARD, Bruce T.

    IPC分类号： A23L1/217

    CPC分类号： A23L19/18

    摘要： An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting finish preparation. Upon finish preparation as by finish frying in hot oil, the potato products exhibit substantially reduced crumb generation. The improved process is particularly useful when parfrying and/or finish frying the potato products in a liquid or substantially non-hydrogenated oil, such as a zero grams Trans Fat (ZGTF) oil, with dramatically reduced crumb generation upon finish fry preparation while retaining a substantially optimized balance of sensory characteristics.

    摘要翻译： 一种改进的用于制备parfried和冷冻法国油炸马铃薯产品的生产方法，特别是在完成制备后通过完成油炸而减少碎屑产生。 马铃薯产品如法式油炸条被切割，烫漂和炸开，然后进行水处理步骤，例如在环境温度下施加轻喷雾或水雾，并且优选以选择的速率以避免任何实质的过喷。 马铃薯产品被冷冻用于运输和/或储存，等待完成制备。 通过在热油中油炸完成后，马铃薯产品表现出大幅减少的面包屑产生。 当在液体或基本上非氢化的油（例如零克反式脂肪（ZGTF）油）中油炸和/或完成油炸马铃薯产品时，改进的方法特别有用，油炸后制备时产生的碎屑量显着减少，同时保留 充分优化感官特性的平衡。