| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc7d724d4fc443454b0331ad29c93073 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate |
1999-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a8debba9e4dfae7819851c0c73ee348
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6680b6ed7274a0c77b21fbec38a1e52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc58c74af9f3302c67b5a539ee5180b1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dae5ab7632bf627dcee4537042ac3a43
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bc3fb0388959c7c0844a447713971f7 |
| publicationDate |
2000-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-0008953-A1 |
| titleOfInvention |
Oven-baked french fries having extended hold time |
| abstract |
Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp, (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28 %to about 50 % bulk moisture and from about 8 % to about 25 % total fat. The par-fried potato strips used to prepare the oven-finished French fried potatoes are coated with a starch suspension. The coating has a low water solubility starch fraction as one of its ingredients. The low water solubility starch fraction has a water solubility index of less than about 30 %. The par-fries can be finished in a conventional oven in less than about 10 minutes. The time required to finish the par-fries in a forced air convection oven is less than about 5 minutes. The coated par-fried potato strips have a bulk moisture of about 30 % to about 55 %, and a total fat of about 6 % to about 25 %. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2026991-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022114958-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10973250-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2014504-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016153350-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-035424-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107427047-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107427047-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0167892-A1 |
| priorityDate |
1998-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |