AR006898A1 - Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen la textura de las papas fritas por inmersion en aceite caliente cuandoson terminadas al horno - Google Patents

Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen la textura de las papas fritas por inmersion en aceite caliente cuandoson terminadas al horno

Info

Publication number
AR006898A1
AR006898A1 ARP970101761A ARP970101761A AR006898A1 AR 006898 A1 AR006898 A1 AR 006898A1 AR P970101761 A ARP970101761 A AR P970101761A AR P970101761 A ARP970101761 A AR P970101761A AR 006898 A1 AR006898 A1 AR 006898A1
Authority
AR
Argentina
Prior art keywords
fried potatoes
texture
hot oil
partially
partially fried
Prior art date
Application number
ARP970101761A
Other languages
English (en)
Original Assignee
Procter & Gamble
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of AR006898A1 publication Critical patent/AR006898A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Un proceso para preparar tiras de papas parcialmente fritas, congelas, hidratadas que comprende 35% a 55%, aproximadamente, de humedad, las cualescuando son terminadas al horno tienen substancialmente la misma textura interna y superficial que las papas fritas por inmersión en aceite caliente. Másparticularmente, se da a conocer un proceso para preparar tiras de papas parcialmente fritas congeladas que tienen la textura de las papas fritaspor inmersión en aceite caliente cuando son terminadas al horno, que comprende las etapas de: (a) freir parcialmente tiras de papas en aceite a unatemperatura de 132°C a 196°C durante un tiempo suficiente para reducir el contenido de humedad de las papas parcialmente fritas a entre 30% y 50%; (b)hidratar la superficie de dichas papas parcialmente fritas mediante la aplicación de agua o de una solución o dispersión acuosa hasta que el pesode dichas papas parcialmente fritas aumente entre 1% y 12%; y (c) congelardichas papas parcialmente fritas hidratadas.
ARP970101761A 1996-04-29 1997-04-29 Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen la textura de las papas fritas por inmersion en aceite caliente cuandoson terminadas al horno AR006898A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US63982096A 1996-04-29 1996-04-29

Publications (1)

Publication Number Publication Date
AR006898A1 true AR006898A1 (es) 1999-09-29

Family

ID=24565682

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970101761A AR006898A1 (es) 1996-04-29 1997-04-29 Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen la textura de las papas fritas por inmersion en aceite caliente cuandoson terminadas al horno

Country Status (21)

Country Link
US (1) US6042870A (es)
EP (1) EP0906033A1 (es)
JP (1) JPH11508144A (es)
KR (1) KR20000065077A (es)
CN (1) CN1219846A (es)
AR (1) AR006898A1 (es)
AU (1) AU725115B2 (es)
BR (1) BR9708833A (es)
CA (1) CA2252121A1 (es)
CO (1) CO4600629A1 (es)
CZ (1) CZ344098A3 (es)
EG (1) EG20669A (es)
IL (1) IL126629A0 (es)
MA (1) MA24247A1 (es)
NO (1) NO984912L (es)
NZ (1) NZ332272A (es)
PE (1) PE68198A1 (es)
TR (1) TR199802177T2 (es)
TW (1) TW374696B (es)
WO (1) WO1997040707A1 (es)
ZA (1) ZA973539B (es)

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US6548093B1 (en) 1999-04-29 2003-04-15 J. R. Simplot Company Process for preparing storage stable low moisture parfried potato strips
US20020127315A1 (en) * 2001-03-08 2002-09-12 Doan Craig Howard Process for preparing french fried potatoes having an extended shelf life at refrigerated temperatures and a reduced reconstitution time
BRPI0307791B1 (pt) 2002-02-20 2020-08-11 J.R. Simplot Company Métodos para modificar característica de planta selecionada
US7534934B2 (en) 2002-02-20 2009-05-19 J.R. Simplot Company Precise breeding
US20050220973A1 (en) * 2002-02-28 2005-10-06 Mccain Foods Limited Reduced fat chip and manufacturing process
WO2004040999A1 (en) * 2002-11-08 2004-05-21 Bayer Cropscience Gmbh Process for reducing the acrylamide content of heat-treated foods
CA2544685A1 (en) * 2003-11-21 2005-06-09 Kellogg Company Method for formation of puffed cereal cakes
CN101389755B (zh) 2004-09-24 2014-06-11 J.R.西姆普罗特公司 基因沉默
US20070098860A1 (en) * 2005-10-28 2007-05-03 J.R. Simplot Company Post-roast infusion of vegetable and fruit pieces
US8435583B2 (en) * 2006-07-06 2013-05-07 J.R. Simplot Company French fry production method with reduced crumb generation
US20080038443A1 (en) * 2006-08-09 2008-02-14 Dwane Bert Benson Process for preparing potato products having reduced trans-fat levels
CA2784218C (en) * 2009-12-29 2016-10-18 Team Foods Colombia S.A. Fatty compound that reduces the formation of ice crystals on pre-fried frozen foods
CA2822323A1 (en) * 2012-10-18 2014-04-18 Hormel Foods Corporation Extended shelf life sandwich and method of making said sandwich
JP6994433B2 (ja) * 2017-06-02 2022-01-14 株式会社日清製粉グループ本社 冷凍食品の製造方法

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US2962419A (en) * 1957-05-20 1960-11-29 Heyden Newport Chemical Corp Dietetic compositions
US3397993A (en) * 1965-09-20 1968-08-20 Mcdonalds System Inc Process for preparing frozen french fry potato segments
US3600186A (en) * 1968-04-23 1971-08-17 Procter & Gamble Low calorie fat-containing food compositions
US3865964A (en) * 1971-03-15 1975-02-11 Ore Ida Foods Coating the surface of frozen, fried french fries with atomized fat globules
US3968265A (en) * 1973-02-01 1976-07-06 American Potato Company Freeze-thaw stable, french fry potato product and process for producing the same
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GB2078081B (en) * 1980-06-26 1984-01-18 Lamb Weston Inc Proces for preparing frozen french fried potatoes for oven reheating
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Also Published As

Publication number Publication date
US6042870A (en) 2000-03-28
NO984912L (no) 1998-12-04
TW374696B (en) 1999-11-21
ZA973539B (en) 1997-12-04
CZ344098A3 (cs) 1999-03-17
CN1219846A (zh) 1999-06-16
NZ332272A (en) 2000-04-28
WO1997040707A1 (en) 1997-11-06
AU725115B2 (en) 2000-10-05
KR20000065077A (ko) 2000-11-06
TR199802177T2 (xx) 1999-02-22
CA2252121A1 (en) 1997-11-06
CO4600629A1 (es) 1998-05-08
NO984912D0 (no) 1998-10-22
PE68198A1 (es) 1998-11-16
BR9708833A (pt) 1999-08-03
IL126629A0 (en) 1999-08-17
JPH11508144A (ja) 1999-07-21
EG20669A (en) 1999-11-30
EP0906033A1 (en) 1999-04-07
AU2673397A (en) 1997-11-19
MA24247A1 (fr) 1998-04-01

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