BE1030069B1 - METHOD FOR MANUFACTURING OVEN BAKEABLE ROAST POTATOES - Google Patents
METHOD FOR MANUFACTURING OVEN BAKEABLE ROAST POTATOESInfo
- Publication number
- BE1030069B1 BE1030069B1 BE20216030A BE202106030A BE1030069B1 BE 1030069 B1 BE1030069 B1 BE 1030069B1 BE 20216030 A BE20216030 A BE 20216030A BE 202106030 A BE202106030 A BE 202106030A BE 1030069 B1 BE1030069 B1 BE 1030069B1
- Authority
- BE
- Belgium
- Prior art keywords
- potato product
- potato
- blanched
- potatoes
- bakeable
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Deze uitvinding betreft een werkwijze voor het vervaardigen van een in een oven roosterbaar aardappelproduct, omvattende de volgende stappen: het aanvoeren van een hoeveelheid aardappelen; het wassen, schillen en snijden van de aangevoerde aardappelen tot een basis aardappelproduct; het blancheren van het basis aardappelproduct tot een geblancheerd aardappelproduct; het aanbrengen van een coating op het geblancheerde aardappelproduct tot een gecoat aardappelproduct; en het voorbakken van het gecoate aardappelproduct tot een voorgebakken aardappelproduct, waarbij na het blancheren de geblancheerde aardappelproducten opgeruwd worden door deze doorheen een langwerpige roterende opruwtrommel met langwerpige schoepen tuimelend te geleiden waardoor een plakkerig laagje zetmeel gevormd wordt aan het buitenoppervlak van de geblancheerde aardappelproducten.This invention relates to a method for manufacturing an oven-roastable potato product, comprising the following steps: supplying an amount of potatoes; washing, peeling and cutting the supplied potatoes into a basic potato product; blanching the basic potato product into a blanched potato product; applying a coating to the blanched potato product into a coated potato product; and pre-frying the coated potato product into a pre-fried potato product, wherein after blanching the blanched potato products are roughened by tumbling through an elongated rotating roughing drum with elongated blades whereby a tacky layer of starch is formed on the outer surface of the blanched potato products.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE20216030A BE1030069B1 (en) | 2021-12-22 | 2021-12-22 | METHOD FOR MANUFACTURING OVEN BAKEABLE ROAST POTATOES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE20216030A BE1030069B1 (en) | 2021-12-22 | 2021-12-22 | METHOD FOR MANUFACTURING OVEN BAKEABLE ROAST POTATOES |
Publications (2)
Publication Number | Publication Date |
---|---|
BE1030069A1 BE1030069A1 (en) | 2023-07-14 |
BE1030069B1 true BE1030069B1 (en) | 2023-07-17 |
Family
ID=79425700
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE20216030A BE1030069B1 (en) | 2021-12-22 | 2021-12-22 | METHOD FOR MANUFACTURING OVEN BAKEABLE ROAST POTATOES |
Country Status (1)
Country | Link |
---|---|
BE (1) | BE1030069B1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1239306A (en) * | 1983-12-07 | 1988-07-19 | Jerome J. Glantz | Process for making skin-on potato boats |
EP0339112A1 (en) * | 1988-04-28 | 1989-11-02 | Frisco-Findus Ag | Blanching process |
EP0342059A2 (en) * | 1988-05-12 | 1989-11-15 | Horizons International Foods, Inc. | Microwave-reheated french fried potatoes |
DE10359537A1 (en) * | 2003-12-17 | 2005-07-14 | Fuchs Gmbh | Vegetable products prepared with at least one substance and processes for their preparation |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR112017020381B1 (en) | 2015-03-23 | 2023-01-24 | Fries4All B.V | METHOD FOR PREPARING A FINAL FRYING POTATO PRODUCT AND FINAL FRYING POTATO PRODUCT |
-
2021
- 2021-12-22 BE BE20216030A patent/BE1030069B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1239306A (en) * | 1983-12-07 | 1988-07-19 | Jerome J. Glantz | Process for making skin-on potato boats |
EP0339112A1 (en) * | 1988-04-28 | 1989-11-02 | Frisco-Findus Ag | Blanching process |
EP0342059A2 (en) * | 1988-05-12 | 1989-11-15 | Horizons International Foods, Inc. | Microwave-reheated french fried potatoes |
DE10359537A1 (en) * | 2003-12-17 | 2005-07-14 | Fuchs Gmbh | Vegetable products prepared with at least one substance and processes for their preparation |
Also Published As
Publication number | Publication date |
---|---|
BE1030069A1 (en) | 2023-07-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Moyano et al. | Kinetics of oil uptake during frying of potato slices:: Effect of pre-treatments | |
AU637961B2 (en) | Method for making a starch coated product | |
EA201792088A1 (en) | METHOD FOR PRODUCING POTATO PRODUCT FOR FINAL GRINDING, PRODUCTION LINE FOR IMPLEMENTATION OF SUCH METHOD AND POTATO PRODUCT FOR FINAL GRINDING, OBTAINED BY SUCH METHOD | |
CA2613624A1 (en) | Compositions and methods for surface modification of root vegetable products | |
AU2013340472B2 (en) | Process for making coated vegetables | |
EA201490810A1 (en) | METHOD OF HEAT TREATMENT OF SILVER LAYERS | |
JP6245798B2 (en) | Non-fried potato chips and manufacturing method thereof | |
BE1030069B1 (en) | METHOD FOR MANUFACTURING OVEN BAKEABLE ROAST POTATOES | |
US11559075B2 (en) | Shelf stable fried product and process for creating the same | |
TWI593363B (en) | Assortment of fried and its manufacturing methods | |
US6635294B2 (en) | Method for providing a coating on pre-fried deep-fry products | |
CA2622928A1 (en) | Foodstuff processing | |
US20090110781A1 (en) | Seasoned Food Substrates | |
US20060045956A1 (en) | Process for preparing coated potato pieces using pregelatinized starch | |
JP6729867B2 (en) | Crispy food | |
ATE412344T1 (en) | POTATO BASED FOODS | |
AU2014395099B2 (en) | Continuous coating method | |
NL2007111C2 (en) | Dried fruit product and method for preparing such a product. | |
EP2443939B1 (en) | Acrylamide mitigation and color management in a potato fry | |
TH2001001569A (en) | Ingredients for deep-fried food products (karaage). | |
US8765203B1 (en) | Process for seasoning low-fat snacks | |
JPH1156280A (en) | Production of swollen snack | |
JPH0582295U (en) | Spring Roll | |
NL2014504A (en) | Coating for frying potato product, a potato product features thereof and method therefor. | |
JPH0690697A (en) | Method for treating giant corn |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Patent granted |
Effective date: 20230717 |