Craig Howard Doan

age ~62

from Troy, ID

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Process For Preparing French Fried Potatoes Having An Extended Shelf Life At Refrigerated Temperatures And A Reduced Reconstitution Time
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US Patent:

20020127315, Sep 12, 2002
Filed:

Mar 8, 2001
Appl. No.:

09/800673
Inventors:

Craig Doan - Weiser ID, US
Dwane Benson - Payette ID, US
James Matthews - Wexford PA, US
International Classification:

A23B004/00
US Classification:

426/399000
Abstract:

Potato pieces are processed after a primary process by passing the potato products, preferably frozen or chilled, through a pasteurization process. The pasteurization process includes passing the potato products through an impingement oven, a steam tunnel, an ultra violet (UV) light exposure tunnel, radurization equipment, or combinations thereof, for thermal and/or non-thermal pasteurizing, in a clean room, to reduce or eliminate microbial load on the potato pieces.

Colored And/Or Flavored Frozen French Fried Potato Product
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US Patent:

20020150656, Oct 17, 2002
Filed:

Mar 18, 2002
Appl. No.:

10/099756
Inventors:

Susan Farnsworth - Fruitland ID, US
Dwane Benson - Payette ID, US
Craig Doan - Weiser ID, US
Joseph DeStephano - Pittsburgh PA, US
International Classification:

A23G003/00
US Classification:

426/094000
Abstract:

A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of corresponding FD&C dyes extended on a substratum of alumina hydrate. The potato pieces can be formed potato pieces produced by, for example, extruding a potato mixture in which is incorporated the food grade color. Alternatively, the potato pieces can be immersed in a batter solution containing the food grade color. The potato pieces can also be provided with flavoring characteristics by adding flavoring agents to the potato mixture or the batter solution.

Systems And Processes For Preparing Hash Browns
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US Patent:

20020189467, Dec 19, 2002
Filed:

May 30, 2001
Appl. No.:

09/866707
Inventors:

Dwane Benson - Payette ID, US
Susan Farnsworth - Fruitland ID, US
Craig Doan - Weiser ID, US
James Matthews - Wexford PA, US
International Classification:

A23L001/00
US Classification:

099/352000, 099/355000
Abstract:

Toaster hash brown (THB) potato patties are formed, coated with oil, drained of excess oil, baked in an impingement oven and frozen. The THBs exhibit little or no oil drip when reconstituted.

Cutter Blade And Method Making And Using The Same
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US Patent:

20140000425, Jan 2, 2014
Filed:

Jun 27, 2013
Appl. No.:

13/929177
Inventors:

Craig DOAN - Weiser ID, US
Tamra DOBLER - Fruitland ID, US
International Classification:

B26D 1/25
US Classification:

83 13, 83651, 83663
Abstract:

Cutter blade is a generally elongate member having an undulating portion, a leading edge, a trailing edge, and a width defined by a distance between the leading edge and the trailing edge when viewed from a first side surface. At least a section of the width of the undulating portion located behind the leading edge has a generally uniform thickness. A method of slicing a food product includes mounting at least one cutter blade of any of the types described above on a device that rotates and rotating the at least one cutter about a center axis of the device that rotates. A method of assembling a device for slicing a food product includes mounting at least one cutter blade on a rotating portion of the device.

Baked Fry Process And Product
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US Patent:

20150086703, Mar 26, 2015
Filed:

Feb 13, 2013
Appl. No.:

14/391127
Inventors:

- Pittsburgh PA, US
Craig Howard Doan - Weiser ID, US
Tamra Jo Dobler - Fruitland ID, US
Josie Lynn Landon - Caldwell ID, US
James Elwood Matthews - Wexford PA, US
Assignee:

H.J. HEINZ COMPANY - Pittsburgh PA
International Classification:

A23L 1/217
US Classification:

426637, 426438
Abstract:

A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-flying. The process, among other things, combines warm oil deluge and impingement oven baking.