| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426637000 | Potato | 45 |
| 20080226807 | Potato Fibres, Methods of Preparing Them and Their Use - A method of preparing potato fibres includes the steps of: a) washing potatoes; b) optionally removing solid impurities and rinsing water adhering to the potatoes; c) grinding the potatoes into a pulp; d) separating potato fruit water; e) removing starch and optionally residual potato fruit water in order to obtain raw fibres; f) refining the raw fibres; g) mixing in potato fibres which have previously been dried; and h) drying the fibres; as well as potato fibres obtainable by that method and use thereof. | 09-18-2008 |
| 20080233266 | Process for preventing or reducing after-cooking darkening in potatos - The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP. | 09-25-2008 |
| 20080260933 | Certain Plants with "No Saturate" or Reduced Saturate Levels of Fatty Acids in Seeds, and Oil Derived from the Seeds - The subject invention provides “no sat” canola oil. The subject invention also provides seeds that can be used to produce such oils. Plants that produce these seeds are also included within the subject invention. All of this was surprisingly achieved by using a delta-9 desaturase gene in canola. This technology can be applied to other plants as disclosed herein. Oils of the subject invention have particularly advantageous characteristics and fatty acid profiles, which were not heretofore attained. The subject invention still further provides a plant-optimized delta-9 desaturase gene. The subject invention still further provides a plant-optimized delta-9 desaturase gene. In some preferred embodiments, a preferred plant comprises at least two copies of a delta-9 desaturase gene of the subject invention. Seeds produced by such plants surprisingly do not exhibit effects of gene silencing but rather have further surprising reductions in levels of total saturates. | 10-23-2008 |
| 20080274262 | Bread crumb analog and food comprising the same - A good-taste, good-appearance bread crumb analog having an improved crispy oral sensation. The bread crumb analog is prepared by heat-treating raw material containing at least 15 percent by weight of dehydrated potatoes, e.g., potato flakes and/or potato powder. | 11-06-2008 |
| 20090047412 | BAKED POTATO PRODUCTS AND PROCESS FOR PREPARING SAME - The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. | 02-19-2009 |
| 20090130292 | Sweet Potato Flake Process - The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips. | 05-21-2009 |
| 20090136647 | Method of making mashable potatoes - A method of making frozen, reheatable and mashable potato pieces includes fully cooking potato pieces such that the potato pieces maintain structural integrity, dewatering the potato pieces, and freezing the potato pieces and packaging the frozen potato pieces in a reheatable container to form frozen, reheatable, and mashable potato pieces. | 05-28-2009 |
| 20090169710 | Reduced Fat Potato Chip - A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods. | 07-02-2009 |
| 20090291191 | Processed Potato Product - A ready to eat potato product having less than 20% fat prepared by frying dehydrated whole potato pieces having between 6.0 and 8.5% moisture to expand the starch in the potato pieces. | 11-26-2009 |
| 20100015319 | PRECISE BREEDING - LOW ACRYLAMIDE FOODS - The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding. Instead of sexually recombining entire genomes at random, as is done in classical breeding, specific genetic elements are rearranged in vitro and inserted back into individual plant cells. Plants obtained through this new plant breeding process do not contain foreign nucleic acid but only contain nucleic acid from the plant species selected for transformation or plants that are sexually compatible with the selected plant species. Plants developed through this new plant breeding process are provided. In particular, potato plants displaying improved tuber storage and health characteristics are provided. | 01-21-2010 |
| 20100034955 | Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil - The present invention is directed to methods for reducing acrylamides in carbohydrate glycemic foods without the use of chelating compounds, chemicals, carbonyl group blockers, multivalent cation or other additives. The present invention further includes methods for preventing carcinogenic contaminants in cooking oil, by way of managing various factors that contribute to extreme oil degradation, as well as monitoring free fatty acid levels and polar compounds in the oil during high heat frying (e.g., lipid hydroperoxides, polymers, triglycerides, etc.) in order to ensure that the cooking oil is safe. | 02-11-2010 |
| 20100166939 | MODIFIED POTATO FLAKES OR MODIFIED POTATO GRANULES, PROCESS FOR PREPARING THEM AND USES THEREOF - The present invention relates to a process for preparing modified potato flakes or modified potato granules, comprising the steps of: a) washing potatoes; b) removing the peel and any impurities where applicable; c) optionally cutting the potatoes up; d) optionally blanching the potatoes; e) optionally cooling the potatoes if step d) is performed; f) cooking the potatoes under steam; g) sieving or pulping the potatoes cooked under steam; h) optionally adding additives other than fibrous materials; and i) drying the pulp obtained, wherein, after step b) and before step i), fibrous materials are added in at least one further step and are mixed substantially homogeneously into a product of the process as present at the time when they are added; modified potato flakes or potato granules prepared in accordance with said process, and their use. | 07-01-2010 |
| 20100255176 | BAKED POTATO PRODUCTS AND PROCESS FOR PREPARING SAME - The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. | 10-07-2010 |
| 20100310754 | ALTERNATIVES TO FRENCH FRIES - The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than the surface area-to-volume ratio of conventional potato products. | 12-09-2010 |
| 20110052784 | PROCESS FOR MANUFACTURING FROZEN FRENCH FRIED POTATO SEGMENTS FOR OVEN RECONSTITUTION - A process for preparing par-fried and frozen potato products whereby the process consists of peeling, cutting the potato into segments, oil blanching the segments at a temperature of between 110° C. and 150° C., preferably between 130° C. and 140° C., for between 2 and 6 minutes, dipping the segments in water after the oil blanching stage followed by moderate temperature frying, preferably at 150° C. to 175° C., and freezing. | 03-03-2011 |
| 20110076380 | METHOD OF MAKING A BAKED SNACK BASE PRODUCT AND THE SNACK BASE PRODUCT PRODUCED THEREBY - Methods for processing a starch-based material are provided. Snack based products can be prepared using the methods herein. | 03-31-2011 |
| 20110076381 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE - A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again. | 03-31-2011 |
| 20110081475 | POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF - This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed. | 04-07-2011 |
| 20120027914 | IMMUNOPOTENTIATING FERMENTED FOOD OBTAINED FROM FRUCTAN-CONTAINING FOOD - A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium | 02-02-2012 |
| 20120201948 | METHODS OF PREPARING POTATO FOOD PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT - This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed. | 08-09-2012 |
| 20130251886 | Frying Method - A method for frying foodstuffs, the method comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in the oil recirculating system, a hood above the fryer for collecting steam generated during the frying process, a conduit for conveying steam from the hood, and a compressor for compressing the steam, the compressor having an input connected to the conduit and an output for compressed steam connected to the heat exchanger. | 09-26-2013 |
| 20130260012 | INCREASED TUBER SET IN POTATO - The present invention provides potato plant varieties with high tuber yield and tuber products with superior flavor and texture, and methods for increasing tuber yield and improving heat-processed product quality. | 10-03-2013 |
| 20130266720 | POTATO CHIP - A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips. | 10-10-2013 |
| 20130309392 | DEHYDRATED FRENCH FRIED POTATO SNACK PRODUCT AND METHOD OF MAKING THE SAME - The present invention is a dehydrated French fried potato snack product and methods of producing the same. The dehydrated French fried potato snack product may also be ready-to-eat without requiring additional heating steps, such as frying or baking. | 11-21-2013 |
| 20130323398 | FOOD PRODUCT COMPRISING A MIXTURE OF SLICES OF POTATOES COOKED IN OIL AND CORNS PUFFED UP WHEN HEATED - Food product characterized in that it comprises a mixture of slices of potatoes cooked in oil and corns puffed up when heated, said slices of potatoes being present in a percentage by weight ranging approximately from 55% to 85% of the total weight of the food product and said corns being present in a percentage by weight ranging approximately from 15% to 45% of the total weight of the food product. | 12-05-2013 |
| 20140023774 | METHODS OF PREPARING POTATO FOOD PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT - This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed. | 01-23-2014 |
| 20140037828 | FOOD COOKING APPARATUS AND METHOD - A food product comprising: a potato mixture that is cooked without frying; where the food product has the appearance, taste and texture similar to a French fry cooked in oil; and where the food product has less than 20 calories per cubic inch. A food cooking apparatus comprising: a bottom continuous belt comprising a plurality of bottom channels; a top continuous belt, that meshes with the bottom continuous belt; and where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt such that any food desposited onto the bottom channels is suitably cooked when it leaves the bottom continuous belt and enters the finished food holding container. | 02-06-2014 |
| 20140154397 | TAL-MEDIATED TRANSFER DNA INSERTION - The invention relates to methods for stably integrating a desired polynucleotide into a plant genome, comprising transforming plant material with a first vector comprising nucleotide sequences encoding TAL proteins designed to recognize a target sequence; transforming the plant material with a second vector comprising (i) a marker gene that is not operably linked to a promoter (“promoter-free marker cassette”) and which comprises a sequence homologous to the target sequence; and (ii) a desired polynucleotide; and identifying transformed plant material in which the desired polynucleotide is stably integrated. | 06-05-2014 |
| 20140178561 | POTATOES WITH REDUCED COLD-INDUCED SWEETENING - Materials and methods are provided for making plants (e.g., | 06-26-2014 |
| 20140328995 | POTATO CULTIVAR J55 - A potato cultivar designated J55 is disclosed. The invention relates to tubers of potato cultivar J55, to seeds of potato cultivar J55, to plants and plant parts of potato cultivar J55, to food products produced from potato cultivar J55, and to methods for producing a potato plant by crossing potato cultivar J55 with itself or with another potato variety. The invention also relates to methods for producing a transgenic potato plant and to the transgenic potato plants and parts produced by those methods. This invention also relates to potato plants and plant parts derived from potato cultivar J55, to methods for producing other potato plants or plant parts derived from potato cultivar J55 and to the potato plants 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 J55 with another potato cultivar. | 11-06-2014 |
| 20140363561 | TAL-MEDIATED TRANSFER DNA INSERTION - The invention relates to methods for stably integrating a desired polynucleotide into a plant genome. | 12-11-2014 |
| 20150064335 | POTATO FOOD PRODUCTS AND METHODS AND SYSTEMS RELATED THERETO - This disclosure describes, in one aspect, a food product prepared from a plurality of potatoes in which at least 51% of the potatoes possess a specific gravity of at least 1.086. In some embodiments, the food product can receive a color sensory grade, a texture sensory grade, a flavor sensory grade, and/or a composite sensory grade of at least 7.0. | 03-05-2015 |
| 20150079267 | NON-FRIED POTATO CHIPS - Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm | 03-19-2015 |
| 20150086703 | BAKED FRY PROCESS AND PRODUCT - A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-flying. The process, among other things, combines warm oil deluge and impingement oven baking. | 03-26-2015 |
| 20150104558 | REDUCTION OF ACRYLAMIDE FORMATION - The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product. | 04-16-2015 |
| 20150140198 | BLADE ASSEMBLY AND METHOD OF MAKING CUT FOOD PRODUCTS - A lattice-cut potato product is sliced so that the ridges and grooves on one surface of the slices are oriented transversely to the ridges and grooves on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving. | 05-21-2015 |
| 20150296728 | GENE SILENCING - The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide. | 10-22-2015 |
| 20150296842 | METHODS AND DEVICES FOR FORMING FLATTENED FOOD PRODUCTS AND FOOD PRODUCTS THEREBY FORMED - An apparatus includes a press configured to compress at least a portion of a food item to deform the food item and form a flattened food product. The press includes a movable portion and a lift arm pivotally attached to the movable portion, where the lift arm is configured to raise or lower the movable portion. The movable portion includes a punch projecting from the movable portion. The punch is configured, when the movable portion is moved by the lift arm, to reshape the food item such that the flattened food product has at least a flattened central portion. | 10-22-2015 |
| 20150320094 | NON-FRIED POTATO CHIPS AND PRODUCTION METHOD THEREFOR - Disclosed herein is a method for producing non-fried potato chips that are produced without frying in oil to reduce their oil content but are comparable in flavor and texture to potato chips produced by frying in oil. The method for producing potato chips includes: a first heating step in which potato slices are heated by blowing high-temperature and high-velocity air stream at 100° C. or higher thereonto while moisture is added; and a second heating step in which, after the first heating step, the potato slices are heated by blowing high-temperature and high-velocity air stream at 100° C. or higher thereonto while no or less moisture is added. | 11-12-2015 |
| 20160015060 | Method for the Production of Fried Hop-Infused Starches - A novel method for the preparation of hop-infused marinated fried starches that makes them taste better. | 01-21-2016 |
| 20160016326 | System for Cutting Spiral Shaped Pieces - A rotary knife fixture configured for use in a water knife cutting system includes a ring, defining an internal aperture, and at least two spaced, angularly offset, parallel groups of parallel helically twisted cutting blades, extending across the aperture. The ring is configured to be placed in fluid communication with a hydraulic feed conduit of the water knife cutting system and for rotary motion about a rotational axis extending through the aperture. The groups of parallel blades are oriented generally perpendicular to the rotational axis. Each cutting blade has a sharpened cutting edge at one side thereof and is twisted generally about a center point thereof to define a pair of cutting edges oriented in opposite-facing circumferential directions. A vegetable product, fed through the aperture at a product speed, and with the rotary knife fixture rotating at a rotational speed, is substantially simultaneously cut into multiple helically twisted pieces. | 01-21-2016 |
| 20160037742 | POTATOES WITH REDUCED COLD-INDUCED SWEETENING - Materials and methods are provided for making | 02-11-2016 |
| 20160113313 | SWEETPOTATO CONDENSED EXTRACT (THAT IS IMO-MITSU) AND METHOD FOR PRODUCING IMO-MITSU - In order to provide sweetpotato condensed extract (that is imo-mitsu) as a dietary supplement having a feeling of high quality with emphasis on nutritional functionality, which is obtained from sweetpotato, does not have extraneous flavors or odor of malt, and also improve taste and flavor enables the setting of a long periods for consumption and storage, a method for producing a imo-mitsu composition adds β-amylase contained in liquid from squeezing sweetpotato or from sweetpotato dry powder as saccharifying enzyme to a raw ingredient derived from sweetpotato by adding water and heating processing, and performs saccharification processing by heating at 60 to 75° C. for 30 to 60 minutes. | 04-28-2016 |
| 20160135489 | POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF - The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: •150-900 g of proteinaceous matter; •0-100 g of starch; •0-5 mg of chlorogenic acid; •0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: •a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; •a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; •at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (α-solanine, α-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate. | 05-19-2016 |
| 20160198745 | POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF | 07-14-2016 |
