Patent ID: 7273631

Claim:
A method of making a frozen French fry-style food product containing from about 4.0% to about 8.0% protein, from about 55.0% to about 70.0% moisture from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, the method comprising the steps of: steam-peeling whole raw potatoes comprising 60.0% to 80.0% by weight of said food product and then selectively cooking said whole raw potatoes in: steam, hot water, or a combination thereof, cooling the cooked potatoes and mashing the cooled potatoes to form a potato dough, and transferring said dough inside a blending device; selectively treating whole beans comprising from about 10% to about 30% by weight of said food product by: soaking said beans in water, cooking said beans in boiling water, or a combination thereof, and draining said beans, wherein said beans are transferred to a mixing apparatus to form a bean dough; and forming a homogeneous dry pre-mix by mixing together: proteinacious flour in an amount of about 2.5% to 5.0% by weight of said food product, starch containing material in an amount of about 1.5% to 5.0% by weight of said food product, and at least one micro-ingredient selected from the group consisting of: salt, glycerides, spices, flavoring agents, food grade color, calcium phosphate-dibasic, and antioxidant agents, wherein said at least one micro-ingredient in present in an amount of about 1.5% to 4.0% by weight of said food product and; wherein said bean dough and said homogeneous dry pre-mix are further combined substantially simultaneously with said potato dough inside said blending device.