Appeal 2007-3418
Application 11/032,390
According to Appellants, the invention is directed to the discovery
that high amylose starches can provide substantially shortened reconstitution
(finish frying) times when used in aqueous suspensions to coat potato strips
at uncommonly low solids pickup levels (Br. 4). Independent claim 24 is
illustrative of the invention and a copy of this claim is reproduced below:
24. A method for producing a frozen potato product which comprises
the steps of:
cutting the raw potatoes;
blanching the potatoes;
coating the potatoes with an aqueous suspension of a high amylose
starch selected from the group consisting of high amylose rice starch and
high amylose maize starch;
wherein the high amylose starch is applied in an aqueous suspension
such that the solids pick up on the potato ranges from 0.3% to 3%;
parfrying the coated potatoes in hot oil; and
freezing the potatoes.
The Examiner has relied on the following prior art references as
evidence of obviousness:
Murray US Re. 27,531 Dec. 12, 1972
Villwock US 6,800,311 B2 Oct. 05, 2004
ISSUES ON APPEAL
Claims 24-30 stand rejected under 35 U.S.C. § 103(a) as unpatentable
over Murray in view of Villwock (Answer 3).
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