| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_55b619dc8b4c41eb45b329f9ee07d561
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a81f5b686854fb1911e39d30ed8474bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fd6a1afa82caca274e8f2a161feaad4e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
2012-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2014-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_178209d578844e731fd0a0418a2eb3f7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9f24ef3c7f69ade503a2f0af6923b664
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76f147d65b97a7a3efb99eedab71eb4f |
| publicationDate |
2014-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-8632835-B2 |
| titleOfInvention |
Fabricated food product made from fresh potato mash |
| abstract |
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. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018031536-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10721949-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3884782-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020250118-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11478003-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3965590-A4 |
| priorityDate |
2005-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |