Crispy french fries

US9011950B2 · US · B2

Patent metadata
FieldValue
Publication numberUS-9011950-B2
Application numberUS-201113136976-A
CountryUS
Kind codeB2
Filing dateAug 15, 2011
Priority dateSep 17, 2010
Publication dateApr 21, 2015
Grant dateApr 21, 2015

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  1. Title

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  2. Abstract

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  4. Key dates

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  5. First independent claim

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Abstract

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Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.

First claim

Opening claim text (preview).

The invention claimed is: 1. A method of preparing vegetable pieces, comprising: sous vide cooking the vegetable pieces; and increasing the number of surface fissures in the sous vide cooked vegetable pieces by treating the sous vide cooked vegetable pieces with ultrasound for at least 30 minutes, and deep frying in oil heated to about 190° C. for about 1 to 5 minutes. 2. The method of claim 1 , wherein the vegetable pieces are potato pieces.…

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What does patent US9011950B2 cover?
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
Who is the assignee on this patent?
Bilet Maxime Jean Jerome, Myhrvold Nathan P, Zhu M G Johnny, and 1 more
What technology area does this patent fall under?
Primary CPC classification A23L19/14. Mapped technology areas include Human Necessities.
When was this patent published?
Publication date Tue Apr 21 2015 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
What related patents are in patentsdb?
We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).