Colored and/or flavored frozen french fried potato product and method of making

1. A method for preparing a potato product comprising:

producing potato pieces having a desired shape from potatoes; and

passing the potato pieces through a batter solution containing a food grade color selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolorte, triphenylmethane, indigoid color compounds and aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

2. The method of claim 1 , wherein the potato pieces are produced by cutting a potato into the potato pieces and at least partially cooking the potato pieces in a water bath or a steam chamber to swell and partially gelatinize potato starch in the potato pieces before passing said pieces through the batter solution.

3. The method of claim 2 , wherein the potato pieces that are at least partially cooked are dried before passing the potato pieces through the batter solution.

4. The method of claim 1 , including removing the potato pieces from the batter solution and parfrying the potato pieces.

5. The method of claim 1 , wherein the potato pieces are produced by forming a potato mash from the potatoes and extruding the potato mash to form the potato pieces.

6. The method of claim 1 , including adding a natural or artificial sweetener to the batter solution before passing the potato pieces through the batter solution to impart a sweet taste to the potato pieces.

7. The method of claim 1 , including adding granulated sugar to the batter solution before passing the potato pieces through the batter solution.

8. The method of claim 1 , including adding granulated sugar and sucralose to the batter solution before passing the potato pieces through the batter solution to impart a sweet taste to the potato pieces.

9. A method of preparing potato products comprising:

at least partially cooking potatoes in a water bath or a steam chamber;

producing potato mash from the at least partially cooked potatoes;

mixing the potato mash with a food grade color to produce a colored potato mixture;

forming the colored potato mixture into potato pieces;

frying the potato pieces; and

freezing the potato pieces.

10. The method of claim 9 , wherein the potato mash is also mixed with a natural or artificial sweetener that includes granulated sugar.

11. The method of claim 9 , wherein the potato mash is mixed with cocoa and chocolate flavor.

12. The method of claim 9 , wherein the potato mash is mixed with artificial cinnamon flavor.

13. The method of claim 9 , wherein the food grade color is selected from the group consisting of, individually or in combination; xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

14. The method of claim 9 , wherein the potato mash is also mixed with an artificial or natural sweetener.

15. A method preparing potato products comprising:

at least partially cooking potatoes in a water bath or a steam chamber;

producing potato mash from the at least partially cooked potatoes;

mixing the potato mash with an artificial or natural sweetener that includes sucralose optionally a food grade to produce a potato mixture;

forming the potato mixture into potato pieces;

frying the potato pieces; and

freezing the potato pieces then.

16. The method of claim 15 , wherein the potato mash is also mixed with food grade color.

17. A prepared colored French fried potato product comprising:

potato pieces which have been passed through a colored batter solution containing food grade color to coat the potato pieces and impart color to the potato pieces, and subsequently fried;

the food grade color in the batter solution being selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, indigoid color compounds and aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

18. The prepared colored French fried potato product of claim 17 , wherein the potato pieces are formed potato pieces produced from a potato mash.

19. The prepared colored French fried potato product of claim 17 , wherein the potato pieces are cut from raw potatoes.

20. The prepared colored French fried potato product of claim 17 , wherein the batter solution also includes an added artificial or natural sweetener.

21. The prepared colored French fried potato product of claim 17 , wherein the potato pieces are frozen.

22. A prepared sweet flavored French fried potato product comprising:

potato pieces produced through addition of an artificial sweetener to impart a sweet taste to the potato product and subsequently fried and wherein the potato pieces also contain a food grade color selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, indigoid color compounds and aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

23. The prepared sweet flavored French fried potato product of claim 21 , wherein the artificial sweetener includes sucralose.

24. The prepared sweet flavored French fried potato product of claim 22 , the artificial sweetener includes sucralose.

25. The prepared sweet flavored French fried potato product of claim 22 , wherein the potato pieces also contain added cocoa and chocolate flavor.

26. The prepared sweet flavored French fried potato product of claim 21 , wherein the potato pieces also contain artificial cinnamon flavor.

27. The prepared sweet flavored French fried potato product of claim 22 , wherein the potato pieces are formed potato pieces produced by forming potato mash containing the artificial sweetener.

28. A method of preparing potato products comprising:

at least partially cooking potatoes;

producing potato mash from the at least partially cooked potatoes; mixing the potato mash with sucralose and sugar to produce a potato mixture;

forming the potato mixture into potato pieces;

frying the potato pieces; and then

freezing the potato pieces.

29. A method for preparing a potato product comprising:

producing potato pieces having a desired shape from potatoes; and

passing the potato pieces through a flour-based or starch-based batter solution containing a food grade color selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

30. A prepared colored French fried potato product comprising:

potato pieces which have been passed through a colored flour-based or starch-based batter solution containing food grade color to coat the potato pieces and impart color to the potato pieces, and subsequently fried;

the food grade color in the batter solution being selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.