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Carlton J Judkins, 921025 Merrett Dr, Idaho Falls, ID 83404

Related to:
Andy V Vo 29 Judkins Brannen

Carlton Judkins Phones & Addresses

Rochester, NY   

1025 Merrett Dr, Idaho Falls, ID 83404    208-5244307   

Moses Lake, WA   

405 S Dresden Cir, Shreveport, LA 71115    208-4038339   

3902 Mountain View Dr, Rexburg, ID 83440   

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Mentions for Carlton J Judkins

Publications & IP owners

Us Patents

Process For Preparing Parfried Potato Strips Having An Extended Hold Time Upon Finish Frying

US Patent:
5885639, Mar 23, 1999
Filed:
Jun 6, 1997
Appl. No.:
8/870321
Inventors:
Carlton Judkins - Moses Lake WA
Richard K. Pinegar - Moses Lake WA
Assignee:
Nestec, S.A. - Vevey
International Classification:
A23L 1217
US Classification:
426303
Abstract:
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.

Coated Frozen Par-Fried Potato Strips

US Patent:
6033697, Mar 7, 2000
Filed:
Jan 25, 1999
Appl. No.:
9/237985
Inventors:
Carlton Judkins - Moses Lake WA
Richard K. Pinegar - Moses Lake WA
Assignee:
Nestec S.A. - Vevey
International Classification:
A23L 1217
US Classification:
426102
Abstract:
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter, are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.

Possible Relatives

Dawn S Judkins  Dean Judkins  Dale R Judkins  Debra S Judkins  Aaron M Judkins  Detrick H Judkins  Diane Judkins  Carlton A Johnson  Carlton W White  Carlton J Jones 

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