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1. 再颁专利

USRE31983E Dehydrated potato processes and products 失效
标题翻译：脱水马铃薯过程和产品
公开(公告)号：USRE31983E
公开(公告)日：1985-09-10
申请号：US925650
申请日：1978-07-17
申请人： Roderick G. Beck , Lyle H. Parks , Mounir A. Shatila , Arden O. Pulley
发明人： Roderick G. Beck , Lyle H. Parks , Mounir A. Shatila , Arden O. Pulley
IPC分类号： A23L19/12
CPC分类号： A23L19/13
摘要： A dehydrated potato product yielding rapidly upon reconstitution pieces resembling pieces of fresh potato suitable for frying, as for instance hash brown potatoes, formed by preparing an aqueous dough of about 23 percent solids, not less than about 80 percent of which are undamaged potato cells and the balance of which includes conventional additives and not less than about 6 percent extracellular starch in a form to provide sufficient soluble edible adhesive, forming pieces of the desired size, and drying the pieces to a moisture content of about 71/2 percent.

2. 再颁专利

USRE31982E Dehydrated potato processes 失效
标题翻译：脱水马铃薯过程
公开(公告)号：USRE31982E
公开(公告)日：1985-09-10
申请号：US823983
申请日：1977-08-12
申请人： Roderick G. Beck , Lyle H. Parks , Mounir A. Shatila , Arden O. Pulley
发明人： Roderick G. Beck , Lyle H. Parks , Mounir A. Shatila , Arden O. Pulley
IPC分类号： A23L19/12
CPC分类号： A23L19/13
摘要： Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat. The product is thereafter dried.

3. 发明授权

US3991222A Dehydrated potato processes 失效
标题翻译：脱水马铃薯过程
公开(公告)号：US3991222A
公开(公告)日：1976-11-09
申请号：US538292
申请日：1975-01-02
申请人： Roderick G. Beck , Lyle H. Parks , Mounir A. Shatila
发明人： Roderick G. Beck , Lyle H. Parks , Mounir A. Shatila
IPC分类号： A23L19/12 , A23L1/10
CPC分类号： A23L19/13
摘要： Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat. The product is thereafter dried.
摘要翻译：制作可重构脱水，煮熟的马铃薯片或条的方法。生土豆被煮熟，并由此形成分离的马铃薯细胞的面团。少量的细胞破裂以释放其淀粉含量。使用释放的淀粉单独或与在与面团混合之后糊化的另外的生淀粉组合使得面团具有粘合特性，这将允许最终干燥的马铃薯片在水中重构而不损失片状。在马铃薯细胞破裂之后，将面团保持在加热状态，直到形成所需尺寸的条或片，然后将其干燥。另一种方法是使用生淀粉作为在干燥的马铃薯块中获得所需粘合特性的主要手段。在替代方法中，面团被加工并且在不加热的情况下形成所需的片或条，然后通过加热使生淀粉糊化。然后将产物干燥。

4. 发明授权

US3975549A Agglomerated dehydrated potato product and method for forming a reconstituted dough-like product therefrom 失效
标题翻译：聚集的脱水马铃薯产品和从其形成重新生成的面团状产品的方法
公开(公告)号：US3975549A
公开(公告)日：1976-08-17
申请号：US508380
申请日：1974-09-23
申请人： Mounir A. Shatila , Roderick G. Beck
发明人： Mounir A. Shatila , Roderick G. Beck
IPC分类号： A23L19/12 , A23K1/00
CPC分类号： A23L19/13
摘要： An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.
摘要翻译：含有粘合剂的脱水马铃薯颗粒团聚体，该聚集体的体积密度范围为0.25-0.50克/毫升，0.6-0.9范围内的体积孔隙率和在130°F重构时的初始吸湿率为0.20 至每克产品每秒0.35克水，并且可以在不搅拌的情况下重新构成，以形成基本均匀的面团，即使当作为固结质量被布置时。通过在颗粒之间适当分配粘合剂，重构的马铃薯面团表现出均匀的内聚特性，允许准备好划分成适合法国油炸的形状。

5. 发明授权

US3968265A Freeze-thaw stable, french fry potato product and process for producing the same 失效
标题翻译：冻融稳定，炸薯条产品及其生产过程
公开(公告)号：US3968265A
公开(公告)日：1976-07-06
申请号：US328536
申请日：1973-02-01
申请人： Mounir A. Shatila , Roderick G. Beck
发明人： Mounir A. Shatila , Roderick G. Beck
IPC分类号： A23L19/10 , A23L19/18 , A23L1/10
CPC分类号： A23L19/19
摘要： A potato dough is prepared so that it is 23 to 40% solids including cooked intact potato cells, binder and raw starch, the remainder of the dough being moisture. The dough is divided into slabs and cut into strips of normal French fry potato size. The strips are then parfried in deep fat to a moisture content in the range of 40-65% to gelatinize the starch and form a matrix surrounding the intact potato cells throughout the piece, which matrix gels upon cooling, is not thereafter disturbed and makes the product freeze-thaw stable. The product is then frozen and stored. Without loss of piece integrity the product can be finish fried directly, or even after prolonged thawing, by deep fat frying or oven heating to form a crisp French fry.
摘要翻译：制备马铃薯面团，使其为23-40％固体，包括熟化的完整马铃薯细胞，粘合剂和生淀粉，剩余的面团是湿润的。将面团分成板坯，切成正常法国土豆泥的大小。然后将这些条状物在深层脂肪中浸泡至40-65％范围内的水分含量以使淀粉糊化，并在整个片段上形成围绕完整马铃薯细胞的基质，该基质在冷却时凝胶不受干扰，并使之产品冻融稳定。然后将产品冷冻并储存。不损失零件的完整性，产品可以直接完成油炸，甚至经过长时间的解冻后，可以通过深层油炸或烘箱加热来形成脆薯条。

6. 发明授权

US3968260A Product and process for producing dehydrated granular potato product having high cold water adsorption 失效
标题翻译：用于生产具有高冷水吸附性的脱水颗粒状马铃薯产品的产品和方法
公开(公告)号：US3968260A
公开(公告)日：1976-07-06
申请号：US551837
申请日：1975-02-21
申请人： Mounir A. Shatila , Robert M. Terrell
发明人： Mounir A. Shatila , Robert M. Terrell
IPC分类号： A23L19/15 , A23B4/04
CPC分类号： A23L19/15
摘要： A dehydrated potato product is produced in a singlepass, non-addback process by preparing and cooking potatoes, mixing the cooked potatoes with a starch complexing emulsifier in the range of 0.3 to 2.0% by weight of solids to coat the surface of the potato cells, and mixing the resulting mash while directly subjecting the mash to a high velocity heated air stream to dry the mash to a point at which partially dried particles are airlifted and removed from the mixer-dryer. The partially dried cells are then dried to completion by conventional means. The starch complexing emulsifier reduces the adhesive characteristics of the mash, allowing separation of intact cells without damage after reducing the mash moisture to the range of about 30 to 50%. The dehydrated cooked potato product consists of intact potato cells in granular form substantially passing through a standard 60 mesh screen with high cold water absorption characteristics and rehydratable in hot water into mealy mashed potatoes.
摘要翻译：脱水马铃薯产品通过制备和烹饪马铃薯，将煮熟的马铃薯与固体重量为0.3-2.0％的淀粉络合乳化剂混合以包覆马铃薯细胞的表面，在单程，非回收方法中生产，并将所得的糊状物混合，同时直接使醪液经高速加热的空气流干燥，将混合干燥器中的部分干燥的颗粒空化并除去。然后通过常规方法将部分干燥的细胞干燥至完成。淀粉络合乳化剂降低了糊状物的粘合特性，从而在将糊状物水分降低至约30至50％的范围之后，分离完整的细胞而不损坏。脱水的熟马铃薯产品由基本上通过具有高冷水吸收特性的标准60目筛网的完整马铃薯细胞组成，并且在热水中可再水化成粉状土豆泥。

7. 发明授权

US4093125A Water nozzle for dough forming apparatus 失效
标题翻译：用于面团成型设备的水嘴
公开(公告)号：US4093125A
公开(公告)日：1978-06-06
申请号：US744529
申请日：1976-11-24
申请人： Mounir A. Shatila , William H. VonDerLieth , John L. Veeneman , Marion E. Thomas
发明人： Mounir A. Shatila , William H. VonDerLieth , John L. Veeneman , Marion E. Thomas
IPC分类号： A23L19/10 , A21C11/18 , B05B1/14
CPC分类号： A21C11/18
摘要： A horizontal chamber and a piston movable in the chamber to discharge potato dough through a discharge opening at one end of the chamber. A dough dividing structure adapted for mounting in the discharge opening. A diaphragm and means for mounting the diaphragm on the face of the piston such that when the piston is retracted in the chamber from a body of dough therein, an air passage is created to relieve the vacuum between the diaphragm and the dough, thereby avoiding distortion of the dough. For charging the chamber with a body of dough to form an impervious barrier therein there is an adapter in vertical alignment below the constituent introducing devices; the adapter supports the piston and the cylinder in vertical alignment below the constituent introducing devices so as to expedite charging of the machine to form an impervious dough barrier. After the constituents set into a dough the chamber, with the impervious barrier therein, and the piston are installed in the machine for normal operation. An improved nozzle for introducing the water constituent which nozzle virtually eliminates all kinetic energy or velocity necessarily developed when the water is delivered to the nozzle.
摘要翻译：水平室和可在室中移动的活塞，以通过室的一端的排放口排出土豆面团。适于安装在排放口中的面团分割结构。隔膜和用于将隔膜安装在活塞的表面上的装置，使得当活塞从室内的面团中缩回到室中时，产生空气通道以减轻隔膜和面团之间的真空，从而避免变形的面团。为了对具有面团体的室进行充电以在其中形成不透水屏障，在构件引入装置下方有垂直对齐的适配器; 适配器将活塞和气缸垂直对准地支撑在构成引入装置下方，以便加速机器的充电以形成不透水的面团屏障。在将成分设置成面团之后，其中具有不透水屏障的室和活塞安装在机器中用于正常操作。用于引入水成分的改进的喷嘴实际上消除了当水被输送到喷嘴时所需的所有动能或速度。

8. 发明授权

US4060367A Drive mechanism for dough shaping apparatus 失效
标题翻译：面团成型装置的驱动机构
公开(公告)号：US4060367A
公开(公告)日：1977-11-29
申请号：US646332
申请日：1976-01-02
申请人： Mounir A. Shatila , John L. Veeneman , John H. Lach , James F. Harmon
发明人： Mounir A. Shatila , John L. Veeneman , John H. Lach , James F. Harmon
IPC分类号： A23L1/214 , A21C1/00 , A21C11/10 , A21C11/18 , A23P1/08
CPC分类号： A21C11/10 , A21C11/18
摘要： A mechanism for controllably driving a plunger in a dough forming apparatus of the type that has a chamber in which the plunger resides to move dough in incremental steps toward one end of the chamber. Spanning the one end of the chamber is a plurality of parallely spaced apart elongate members, the spacing between the elongate members corresponding to the thickness of a french fry shaped piece, e.g. 1/4 inch. The plunger is advanced by increments of a similar distance, the distance corresponding to the width of the french fry piece and when a plurality of dough bodies protrude through the spaces between the elongate members a single wire cutter is reciprocated across the exterior of the elongate members to sever the protruding bodies thus to form french fry shaped pieces. In order that the pieces possess a square or substantially square cross sectional shape, the mechanism of the invention assures accurate incremental advancement of the plunger as well as affording a quiescent period during which the wire cutter is reciprocated across a transverse plane exterior with the surface of the elongate members. An extremely simple and accurate drive mechanism for assuring constant incremental advancement. A mechanism which in addition to affording constant incremental advance of the plunger provides a quiescent period for transverse dough cutting and affords actuation of the dough cutter during such quiescent period in response to a single driving stroke applied to the mechanism.
摘要翻译：一种用于可控制地驱动一种具有腔室的面团形成设备中的柱塞的机构，其中柱塞位于其中朝向腔室的一端逐步移动面团。跨越腔室的一端是多个平行间隔开的细长构件，细长构件之间的间隔对应于法兰西鱼片的厚度，例如。 1/4英寸。柱塞以类似距离的增量推进，距离对应于法兰西鱼片的宽度，并且当多个面团体突出穿过细长构件之间的空间时，单个线切割器跨越细长构件的外部往复运动从而切割突出体，从而形成法式油炸片。为了使这些件具有正方形或基本上正方形的横截面形状，本发明的机构确保了柱塞的准确的增量推进以及提供静止期，在此期间，线切割器横跨横向平面往复运动，外表面与细长构件。一种非常简单和准确的驱动机制，用于确保持续的增量进步。除了提供柱塞的不断增加的前进之外，还可以提供横向面团切割的静止期，并且在这样的静止期间响应于施加到该机构的单个驱动行程而提供面团切割器的致动。

9. 发明授权

US3975551A Microbially-stable potato products and process 失效
标题翻译：微生物稳定的马铃薯产品和工艺
公开(公告)号：US3975551A
公开(公告)日：1976-08-17
申请号：US548114
申请日：1975-02-07
申请人： Mounir A. Shatila
发明人： Mounir A. Shatila
IPC分类号： A23B7/144 , A23B7/152 , A23L19/12 , A23L19/18 , B65B25/04 , A23L1/216
CPC分类号： B65B25/041 , A23B7/144 , A23B7/152 , A23L19/14 , A23L19/18
摘要： Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. An article of manufacture including ambient temperature, stable, sulfur dioxide-containing gelatinized potato pieces surrounded by a substantially oxygen free environment in a microbe/oxygen impermeable container. The process of treating gelatinized potato pieces to make them microbially stable at ambient temperature during prolonged time periods by dispersing sulfur dioxide through the pieces and protecting them from subsequent contamination. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products. Products include partially cooked french fry strips which need only to be heated or fried to make ready for consumption, as well as large pieces such as whole potatoes which can be used in such food products as potato salad with no further treatment or heated to make a baked potato.
摘要翻译：含有足够通常均匀分散的二氧化硫的明胶马铃薯片，使得即使在环境温度下长时间储存，也能保护片段免受微生物污染。包括环境温度，稳定的含二氧化硫的糊化马铃薯块的制品，其由微生物/不透氧容器中基本上无氧的环境包围。处理糊化马铃薯块的过程使其在环境温度下在长时间段内通过将二氧化硫分散在片中而保持微生物稳定，并防止其随后的污染。在基本上无氧气或惰性气体环境中保存片材也增强了储存产品中的风味稳定性。产品包括部分煮熟的法式油炸条，只需要加热或油炸即可食用，以及大片如全土豆，可用于不需进一步处理或加热的马铃薯沙拉等食品中，烤土豆。

10. 发明授权

US4056345A Dough forming apparatus 失效
标题翻译：面团成型装置
公开(公告)号：US4056345A
公开(公告)日：1977-11-01
申请号：US744530
申请日：1976-11-24
申请人： Mounir A. Shatila , William H. VonDer Lieth , John L. Veeneman , Marion E. Thomas
发明人： Mounir A. Shatila , William H. VonDer Lieth , John L. Veeneman , Marion E. Thomas
IPC分类号： A21C11/18 , A21C3/04
CPC分类号： A21C11/18
摘要： A horizontal chamber and a piston movable in the chamber to discharge potato dough through a discharge opening at one end of the chamber. A dough dividing structure adapted for mounting in the discharge opening. A diaphragm and means for mounting the diaphragm on the face of the piston such that when the piston is retracted in the chamber from a body of dough therein, an air passage is created to relieve the vacuum between the diaphragm and the dough, thereby avoiding distortion of the dough. For charging the chamber with a body of dough to form an impervious barrier therein there is an adapter in vertical alignment below the constitutent introducing devices; the adapter supports the piston and the cylinder in vertical alignment below the constituent introducing devices so as to expedite charging of the machine to form an impervious dough barrier. After the constituents set into a dough the chamber, with the impervious barrier therein, and the piston are installed in the machine for normal operation. An improved nozzle for introducing the water constituent which nozzle virtually eliminates all kinetic energy or velocity necessarily developed when the water is delivered to the nozzle.
摘要翻译：水平室和可在室中移动的活塞，以通过室的一端的排放口排出土豆面团。适于安装在排放口中的面团分割结构。隔膜和用于将隔膜安装在活塞的表面上的装置，使得当活塞从室内的面团中缩回到室中时，产生空气通道以减轻隔膜和面团之间的真空，从而避免变形的面团。为了对具有面团体的室进行充电以在其中形成不透水的屏障，在构件导入装置下方有垂直对准的适配器; 适配器将活塞和气缸垂直对准地支撑在构成引入装置下方，以便加速机器的充电以形成不透水的面团屏障。在将成分设置成面团之后，其中具有不透水屏障的室和活塞安装在机器中用于正常操作。用于引入水成分的改进的喷嘴实际上消除了当水被输送到喷嘴时所需的所有动能或速度。

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