BR9708966A - Processo de convecção de ar forçado no forno para o acabamento de batatas fritas - Google Patents

Processo de convecção de ar forçado no forno para o acabamento de batatas fritas

Info

Publication number
BR9708966A
BR9708966A BR9708966A BR9708966A BR9708966A BR 9708966 A BR9708966 A BR 9708966A BR 9708966 A BR9708966 A BR 9708966A BR 9708966 A BR9708966 A BR 9708966A BR 9708966 A BR9708966 A BR 9708966A
Authority
BR
Brazil
Prior art keywords
oven
fries
french fries
finishing
forced air
Prior art date
Application number
BR9708966A
Other languages
English (en)
Inventor
Jeffrey John Kester
Joseph James Elsen
Herbert Thomas Young
Patrick Joseph Corrigan
Thomas David Biedermann
Alyce Johnson Papa
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 BR9708966A publication Critical patent/BR9708966A/pt

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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Landscapes

  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Baking, Grill, Roasting (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Stringed Musical Instruments (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

Patente de Invenção:<B>"PROCESSO DE CONVECçãO DE AR FORçADO NO FORNO PARA O ACABAMENTO DE BATATAS FRITAS"<D>. A presente invenção refere-se com um processo para fazer batatas fritas de superior qualidade com acabamento no forno, isto é, tiras de batatas fritas, por meio do cozimento de batatas pré-cozidas semifritas num forno de convecção de ar forçado ou forno de impacto por cerca de 0,5 a cerca de 10 minutos a 162,8°C(325°F) a cerca de 315,6°C (600°F) a uma velocidade do ar de cerca de 500 a cerca de 10.000 pés por minuto. Após o cozimento, as batatas fritas são opcionalmente cobertas com óleo. As batatas fritas de acabamento no forno desta invenção são como as batatas fritas em frigideira funda, que são superiores em qualidade se comparadas às batatas fritas com acabamento no forno segundo o estado da técnica. As batatas fritas (cortadas tipo cordão de sapato) feitas com acabamento no forno pelo processo desta invenção têm um volume de umidade de cerca de 32% a cerca de 46%; um conteúdo total de gordura de cerca de 12% a cerca de 25%;e um Valor da Textura da batata frita de pelo menos cerca de 200. Preferivelmente as batatas fritas têm uma atividade de água da superfície (Aw) de menos de cerca de 0,55 e um contéudo de umidade interna de cerca de 55% a cerca de 80%.
BR9708966A 1996-04-29 1997-04-16 Processo de convecção de ar forçado no forno para o acabamento de batatas fritas BR9708966A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US63923196A 1996-04-29 1996-04-29
PCT/US1997/006394 WO1997040710A1 (en) 1996-04-29 1997-04-16 Forced air convection oven process for finishing french fries

Publications (1)

Publication Number Publication Date
BR9708966A true BR9708966A (pt) 1999-08-03

Family

ID=24563259

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9708966A BR9708966A (pt) 1996-04-29 1997-04-16 Processo de convecção de ar forçado no forno para o acabamento de batatas fritas

Country Status (21)

Country Link
US (1) US6013296A (pt)
EP (1) EP0912108A1 (pt)
JP (1) JP3181603B2 (pt)
KR (1) KR20000065078A (pt)
CN (1) CN1219847A (pt)
AR (1) AR006900A1 (pt)
AU (1) AU724542B2 (pt)
BR (1) BR9708966A (pt)
CA (1) CA2251907A1 (pt)
CO (1) CO4600627A1 (pt)
CZ (1) CZ343998A3 (pt)
EG (1) EG20783A (pt)
IL (1) IL126630A0 (pt)
MA (1) MA24151A1 (pt)
NO (1) NO984913L (pt)
NZ (1) NZ332273A (pt)
PE (1) PE81598A1 (pt)
TR (1) TR199802172T2 (pt)
TW (1) TW355663B (pt)
WO (1) WO1997040710A1 (pt)
ZA (1) ZA973541B (pt)

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US6013292A (en) * 1998-07-06 2000-01-11 Superior Nutrition Corporation Low fat food product
US6548093B1 (en) 1999-04-29 2003-04-15 J. R. Simplot Company Process for preparing storage stable low moisture parfried potato strips
US7074444B2 (en) * 2000-08-16 2006-07-11 Geoffrey Margolis Method for producing a dehydrated whole food product
US7029716B2 (en) * 2000-08-16 2006-04-18 Geoffrey Margolis Method and system for producing a dehydrated whole food product
USRE41885E1 (en) 2000-08-16 2010-10-26 Geoffrey Margolis Method for producing a dehydrated whole food product
US20020189467A1 (en) * 2001-05-30 2002-12-19 Benson Dwane Bert Systems and processes for preparing hash browns
GB0123015D0 (en) * 2001-09-25 2001-11-14 Howard J G Process to extend shelf life, reduce fat content of potato chips
FR2944672B1 (fr) * 2009-04-27 2011-08-05 Seb Sa Procede de friture rapide adapte a l'utilisation d'une faible quantite de matiere grasse, et appareil utilisant ledit procede
US20110052784A1 (en) * 2009-09-02 2011-03-03 Mccain Foods Limited Process for manufacturing frozen french fried potato segments for oven reconstitution
US20120100262A1 (en) * 2010-10-21 2012-04-26 Conagra Foods Rdm, Inc. Acrylamide mitigation and color management in a potato fry
US20130059045A1 (en) * 2011-09-07 2013-03-07 Franklin S. Tiegs Oven baked french fry with reduced acrylamide level
JP6378942B2 (ja) * 2014-06-12 2018-08-22 東京エレクトロン株式会社 載置台及びプラズマ処理装置
US20180206537A1 (en) * 2015-07-10 2018-07-26 Hzpc Holland B.V. Method for the preparation of dried crunchy potato bodies as consumable
JP6619221B2 (ja) * 2015-12-04 2019-12-11 株式会社日清製粉グループ本社 冷凍食品の製造方法
WO2019181525A1 (ja) 2018-03-23 2019-09-26 日本碍子株式会社 半導体製造装置

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US2855308A (en) * 1952-10-11 1958-10-07 Brock & Company Inc Deep fat frying potatoes
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
US3579548A (en) * 1968-05-10 1971-05-18 Procter & Gamble Triglyceride esters of alpha-branched carboxylic acids
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
US3934046A (en) * 1973-04-06 1976-01-20 The United States Of America As Represented By The Secretary Of Agriculture Water leaching pre-fried potato slices
US3932532A (en) * 1973-06-01 1976-01-13 Ici United States Inc. Ethers of polyglycerol
US4005195A (en) * 1976-02-12 1977-01-25 The Procter & Gamble Company Compositions for treating hypercholesterolemia
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
US4219575A (en) * 1978-11-13 1980-08-26 Amfac Foods, Inc. Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating
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ATE4769T1 (de) * 1979-08-06 1983-10-15 General Foods Corporation Gefrorenes, in scheiben geschnittenes kartoffelprodukt zum simulieren von in fett gebackenen kartoffeln und verfahren zur herstellung.
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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US4590080A (en) * 1983-03-28 1986-05-20 J. R. Simplot Company Process for preparing parfried and frozen potato products
US4508746A (en) * 1983-06-20 1985-04-02 Cpc International Inc. Low calorie edible oil substitutes
US4542030A (en) * 1983-11-25 1985-09-17 Ore-Ida Foods, Inc. Process for preparing low calorie french fry product
US4582927A (en) * 1984-04-04 1986-04-15 Frito-Lay, Inc. Synthetic cooking oils containing dicarboxylic acid esters
US4632838A (en) * 1985-08-20 1986-12-30 Lamb-Weston, Inc. Process for preparing french fried potato strips
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US4978542A (en) * 1986-09-24 1990-12-18 Buckley John T Method for preparing food having reduced fat content
US4840815B1 (en) * 1987-05-13 1997-09-30 Curtis Burns Inc Low caloric alkyl glycoside polyester fat substitutes
US5288512A (en) * 1987-12-15 1994-02-22 The Procter & Gamble Company Reduced calorie fats made from triglycerides containing medium and long chain fatty acids
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US4931298A (en) * 1988-05-12 1990-06-05 Horizons International Foods, Inc. Process for preparing potato granule coated french fried potatoes
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US4900576A (en) * 1988-11-04 1990-02-13 Universal Foods Corporation Process for preparing parfried and frozen potato products
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Also Published As

Publication number Publication date
AU724542B2 (en) 2000-09-28
NO984913L (no) 1998-12-21
AU2673697A (en) 1997-11-19
AR006900A1 (es) 1999-09-29
EP0912108A1 (en) 1999-05-06
NZ332273A (en) 2000-04-28
JP3181603B2 (ja) 2001-07-03
CN1219847A (zh) 1999-06-16
CO4600627A1 (es) 1998-05-08
TW355663B (en) 1999-04-11
ZA973541B (en) 1998-03-03
CZ343998A3 (cs) 1999-03-17
PE81598A1 (es) 1998-12-03
IL126630A0 (en) 1999-08-17
US6013296A (en) 2000-01-11
NO984913D0 (no) 1998-10-22
EG20783A (en) 2000-02-29
WO1997040710A1 (en) 1997-11-06
MA24151A1 (fr) 1997-12-31
JPH11508147A (ja) 1999-07-21
TR199802172T2 (xx) 2001-07-23
CA2251907A1 (en) 1997-11-06
KR20000065078A (ko) 2000-11-06

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Legal Events

Date Code Title Description
FA Application withdrawn
B15K Others concerning applications: alteration of classification

Ipc: A23L 19/18 (2016.01)