Appeal 2007-3418
Application 11/032,390
with less absorbed oil (Abstract; col. 1, ll. 47-51; col. 2, ll. 17-25;
col. 2, ll. 49-52; col. 2, l. 69-col. 3, l. 6; col. 3, ll. 13-26; and col. 3,
ll. 39-44; see the Answer 3);
(2) Murray teaches immersing the raw potato slices in the amylose
dispersion where the concentration of amylose is about 1 to 15%
by weight, then subjecting the coated potato slices to a warm air
blast or cold water dip to remove excess amylose, with about
0.002 to 0.02% by weight of the amylose product finally coated on
the deep fried potato product (col. 3, ll. 64-col. 4, l. 1; col. 4, l. 73-
col. 5, l. 4; col. 6, ll. 31-33; and col. 7, ll. 60-62);
(3) Villwock discloses a process for preparing a potato product with a
film-like coating, including the steps of cutting the potato,
blanching the potato, coating the potato with dextrin and various
starches, and then freezing the product for subsequent frying to
produce french fries with desirable textural properties at low
coating weights (Abstract; and col. 3, l. 55-col. 4, l. 1);
(4) Villwock, although primarily directed to applying a dry dextrin
and starch coating to the potato product, also teaches that the
potato product may be coated “with an aqueous enrobing slurry”
(col. 4, ll. 51-59); and Villwock further teaches that conventional
solids pickup levels are 6 to 8% but the inventive process desires
to employ low coating pickup levels of less than 4% by weight
(col. 4, ll. 30-45);
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