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公开(公告)号：US06969534B2
公开(公告)日：2005-11-29
申请号：US10098348
申请日：2002-03-18
摘要： A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The topical addition is preferably an encapsulated topical addition in which a water soluble ingredient other than salt is encapsulated in an encapsulation material. To impart sweet taste characteristics to the frozen French fried potato product, the topical addition is an encapsulated sugar. The resulting frozen French fried potato product is constituted by potato pieces that have been fried and frozen, with the topical addition such as encapsulated sugar applied to the outer surface of the frozen French fried potato pieces.
摘要翻译： 通过生产具有所需形状的马铃薯块，炸马铃薯片，冷冻马铃薯块，并将局部添加剂用于冷冻的马铃薯片，制成具有独特味道特征的冷冻法国油炸马铃薯产品。 局部添加优选是包封的外用添加剂，其中除盐以外的水溶性成分包封在包封材料中。 为了赋予冷冻的法国油炸马铃薯产品甜味特征，局部添加是包封的糖。 所得的冷冻法国油炸马铃薯产品由已经油炸和冷冻的马铃薯块构成，局部添加如包封的糖被施加到冷冻的法国油炸马铃薯片的外表面。
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2.发明授权Colored and/or flavored frozen french fried potato product and method of making 有权彩色和/或调味冷冻法国油炸马铃薯产品和制作方法公开(公告)号：US06855355B2
公开(公告)日：2005-02-15
申请号：US10099756
申请日：2002-03-18
摘要： A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate. The potato pieces can be formed potato pieces produced by, for example, extruding a potato mixture in which is incorporated the food grade color. Alternatively, the potato pieces can be immersed in a batter solution containing the food grade color. The potato pieces can also be provided with flavoring characteristics by adding flavoring agents to the potato mixture or the batter solution.
摘要翻译： 马铃薯产品通过添加选自单独或组合的食品级颜色，包括具有独特颜色特征的马铃薯片; 黄嘌呤，单偶氮，吡唑啉酮，三苯基甲烷或靛黄色化合物或黄原胶，单偶氮，吡唑啉酮，三苯甲烷和靛蓝色化合物的铝盐延伸在氧化铝水合物的底物上。 马铃薯块可以形成通过例如挤出其中加入食品级颜色的马铃薯混合物制成的马铃薯块。 或者，马铃薯块可以浸入含有食品级颜色的面糊溶液中。 马铃薯片也可以通过向马铃薯混合物或面糊溶液中加入调味剂而具有调味特性。
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3.发明申请公开(公告)号：US20080038443A1
公开(公告)日：2008-02-14
申请号：US11500915
申请日：2006-08-09
IPC分类号： A23L1/216
摘要： A process for producing frozen potato products having reduced trans-fat levels comprising the steps of: providing a stable frying oil with an 18:3 ratio of
摘要翻译： 一种生产具有降低的反式脂肪水平的冷冻马铃薯产品的方法，包括以下步骤：提供具有<3wt％的反应脂肪水平的18:3比例的稳定油炸油。 混合土豆制作马铃薯产品; 并冷冻马铃薯产品以产生具有降低的反式脂肪水平的冷冻马铃薯产品，其中> = =冷冻马铃薯产品中剩余的50％的油在> 10°F的温度下冻结。
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