Roger Allen Samoray

US Patent:

20100015284, Jan 21, 2010

Filed:

May 28, 2009

Appl. No.:

12/473902

Inventors:

Janet Olson Wheeler - Anacortes WA, US
Deborah Dihel - Richland WA, US
Kevin Mellor - Kennewick WA, US
Jeffrey Schneider - Benton City WA, US
Kristin Mills - Benton City WA, US
Roger Samoray - Kennewick WA, US
Moses Sanchez - Pasco WA, US

International Classification:

A23G 3/54

US Classification:

426 52, 426 94, 426305, 426291

Abstract:

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

US Patent:

20100015297, Jan 21, 2010

Filed:

May 28, 2009

Appl. No.:

12/473620

Inventors:

Janet Olson Wheeler - Anacortes WA, US
Deborah Dihel - Richland WA, US
Kevin Mellor - Kennewick WA, US
Jeffrey Schneider - Benton City WA, US
Kristin Mills - Benton City WA, US
Roger Samoray - Kennewick WA, US
Moses Sanchez - Pasco WA, US

International Classification:

A23L 1/212
A23B 7/16
A23L 1/01
A23P 1/08

US Classification:

426100, 426 89, 426102, 426103, 426305, 426291, 426293, 426324

Abstract:

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

US Patent:

20100015298, Jan 21, 2010

Filed:

May 28, 2009

Appl. No.:

12/473828

Inventors:

Janet Olson Wheeler - Anacortes WA, US
Deborah Dihel - Richland WA, US
Kevin Mellor - Kennewick WA, US
Jeffrey Schneider - Benton City WA, US
Kristin Mills - Benton City WA, US
Roger Samoray - Kennewick WA, US
Moses Sanchez - Pasco WA, US

International Classification:

A23B 7/00
A23L 1/216
A23L 1/217

US Classification:

426102, 426324, 426292, 426296, 426291, 426637

Abstract:

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

US Patent:

57532915, May 19, 1998

Filed:

Jul 22, 1996

Appl. No.:

8/695765

Inventors:

Paul Pederson - Richland WA
David Braich - Kennewick WA
Roger Samoray - Richland WA
Jerry L. Sloan - Richland WA

Assignee:

Lamb-Weston, Inc. - Richland WA

International Classification:

A23L 1217

US Classification:

426441

Abstract:

Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched in steam before being dried in heated air. The partially dried strips are again treated with steam for a short time to blanch the strips, then parfried in oil, cooled for an extended period, and parfried a second time in oil. The strips are then frozen and packaged, ready for reconstitution by frying, oven or microwave rethermalization.

US Patent:

20200178584, Jun 11, 2020

Filed:

Oct 9, 2019

Appl. No.:

16/597467

Inventors:

- Chicago IL, US
Deborah Dihel - Richland WA, US
Kevin Mellor - Eagle ID, US
Jeffrey Schneider - Benton City WA, US
Kristin Mills - Chicago IL, US
Roger Samoray - Chicago IL, US
Moses Sanchez - Chicago IL, US

International Classification:

A23L 19/18
B65B 25/00
A23L 19/10
A23L 19/00
A23L 5/10
A23P 20/10

Abstract:

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.