AR006902A1 - PRODUCT OF FRIED POTATOES OVEN FINISHED WITH THE TASTE AND TEXTURE OF FRENCH POTATOES BY DIPPING IN HOT OIL - Google Patents

PRODUCT OF FRIED POTATOES OVEN FINISHED WITH THE TASTE AND TEXTURE OF FRENCH POTATOES BY DIPPING IN HOT OIL

Info

Publication number
AR006902A1
AR006902A1 ARP970101765A ARP970101765A AR006902A1 AR 006902 A1 AR006902 A1 AR 006902A1 AR P970101765 A ARP970101765 A AR P970101765A AR P970101765 A ARP970101765 A AR P970101765A AR 006902 A1 AR006902 A1 AR 006902A1
Authority
AR
Argentina
Prior art keywords
approximately
potato chips
potatoes
hot oil
dipping
Prior art date
Application number
ARP970101765A
Other languages
Spanish (es)
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 AR006902A1 publication Critical patent/AR006902A1/en

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)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Se refiere a papas fritas producidas por medio de un horno que se aproximan a los atributos y características de las papas fritas que han sidoterminadas por inmersión en aceite caliente. Las papas fritas terminadas al horno se puedendi ferenciar de las papas fritas horneadas comerciales y dela técnica anterior en que poseen una combinación de atributos, en particular, humedad volumétrica, grasa total, humedad interior, actividad de aguasuperficial y un Valor de Textura, quelas ha ce virtualmente indistinguibles de las papas fritas freidas por inmersión en aceite caliente. Las papasfritas terminadas al horno comprenden de 32% a 50%, aproximandamente, de humedad volumétrica, de 8% a 25%, aproximadamente, degrasa tota l, de 55% a80%, aproximadamente, de contenido de humedad interior, una actividad de agua superficial inferior o igual a 0,55 aproximadamente, y un Valor de Textura(fuerza máxima[gramos] o área bajo la curva de deformación de fuerza[gramo segun do] dentro del primer tercio de una prueba de compresión específica) depor lo menos 200 aproximadamente.Refers to oven-produced potato chips that approximate the attributes and characteristics of potato chips that have been finished by immersion in hot oil. Oven-finished potato chips can be differentiated from commercial and prior art baked potato chips in that they possess a combination of attributes, in particular, volumetric moisture, total fat, interior moisture, surface water activity and a Texture Value, which have It is virtually indistinguishable from fries fried by dipping in hot oil. Baked potato chips comprise approximately 32% to 50% volumetric moisture, approximately 8% to 25%, degrades all, approximately 55% to 80% internal moisture content, a water activity surface less than or equal to approximately 0.55, and a Texture Value (maximum force [grams] or area under the force deformation curve [gram second] within the first third of a specific compression test) of at least 200 approximately.

ARP970101765A 1996-04-29 1997-04-29 PRODUCT OF FRIED POTATOES OVEN FINISHED WITH THE TASTE AND TEXTURE OF FRENCH POTATOES BY DIPPING IN HOT OIL AR006902A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US63954496A 1996-04-29 1996-04-29

Publications (1)

Publication Number Publication Date
AR006902A1 true AR006902A1 (en) 1999-09-29

Family

ID=24564538

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970101765A AR006902A1 (en) 1996-04-29 1997-04-29 PRODUCT OF FRIED POTATOES OVEN FINISHED WITH THE TASTE AND TEXTURE OF FRENCH POTATOES BY DIPPING IN HOT OIL

Country Status (18)

Country Link
EP (1) EP0906034A1 (en)
JP (1) JPH11508148A (en)
KR (1) KR20000065080A (en)
CN (1) CN1219849A (en)
AR (1) AR006902A1 (en)
AU (1) AU724894B2 (en)
BR (1) BR9710164A (en)
CA (1) CA2251899A1 (en)
CO (1) CO4761044A1 (en)
CZ (1) CZ343898A3 (en)
IL (1) IL126632A0 (en)
MA (1) MA24152A1 (en)
NO (1) NO984915L (en)
NZ (1) NZ332275A (en)
PE (1) PE62998A1 (en)
TW (1) TW366267B (en)
WO (1) WO1997040711A1 (en)
ZA (1) ZA973543B (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6001411A (en) * 1997-10-29 1999-12-14 The Procter & Gamble Co. Storage stable par-fries having reduced levels of pyrazine
JP2002503492A (en) * 1998-02-23 2002-02-05 ザ プロクター アンド ギャンブル カンパニー Food oven finishing system
TR200101264T2 (en) * 1998-08-13 2001-09-21 The Procter & Gamble Company Long-baked French fries that do not deteriorate in quality.
WO2001003518A1 (en) * 1999-07-09 2001-01-18 The Procter & Gamble Company Oven-baked french fries comprising 2,4-decadienal and/or methional
CA2670722C (en) * 2007-05-07 2015-09-29 Nonpareil Corporation Baked potato products and process for preparing same
BE1028100B1 (en) 2020-02-27 2021-09-28 Baeten & Co Edible products

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CA1064764A (en) * 1976-03-30 1979-10-23 Bruce E. Phillips Frozen french fried potatoes with oil sprayed surfaces
US4109020A (en) * 1977-07-01 1978-08-22 The United States Of America As Represented By The Secretary Of The Army Method of producing crisp reheated french fried potatoes
US4269861A (en) * 1979-02-21 1981-05-26 Heat And Control, Inc. Process for preparing french fried potatoes and apparatus
GB2078081B (en) * 1980-06-26 1984-01-18 Lamb Weston Inc Proces for preparing frozen french fried potatoes for oven reheating
US4551340A (en) * 1980-12-02 1985-11-05 General Foods Corporation Process for preparing frozen par-fried potatoes
US4590080A (en) * 1983-03-28 1986-05-20 J. R. Simplot Company Process for preparing parfried and frozen potato products
US4542030A (en) * 1983-11-25 1985-09-17 Ore-Ida Foods, Inc. Process for preparing low calorie french fry product
DE3814587A1 (en) * 1988-04-29 1989-11-09 Eckardt Kg Pfanni Werk Otto Process for the production of deep-frozen french fries
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
US5308640A (en) * 1992-08-28 1994-05-03 The Procter & Gamble Company Low greasiness french fries and methods for preparing same

Also Published As

Publication number Publication date
IL126632A0 (en) 1999-08-17
CZ343898A3 (en) 1999-03-17
CA2251899A1 (en) 1997-11-06
PE62998A1 (en) 1998-10-30
KR20000065080A (en) 2000-11-06
JPH11508148A (en) 1999-07-21
NZ332275A (en) 2000-05-26
TW366267B (en) 1999-08-11
AU2733097A (en) 1997-11-19
WO1997040711A1 (en) 1997-11-06
NO984915D0 (en) 1998-10-22
CO4761044A1 (en) 1999-04-27
CN1219849A (en) 1999-06-16
NO984915L (en) 1998-12-10
AU724894B2 (en) 2000-10-05
EP0906034A1 (en) 1999-04-07
MA24152A1 (en) 1997-12-31
ZA973543B (en) 1997-12-04
BR9710164A (en) 1999-09-28

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