BR9913017A - Batatas fritas cozidas ao forno apresentandotempo de retenção prolongado - Google Patents

Batatas fritas cozidas ao forno apresentandotempo de retenção prolongado

Info

Publication number
BR9913017A
BR9913017A BR9913017-3A BR9913017A BR9913017A BR 9913017 A BR9913017 A BR 9913017A BR 9913017 A BR9913017 A BR 9913017A BR 9913017 A BR9913017 A BR 9913017A
Authority
BR
Brazil
Prior art keywords
approximately
oven
minutes
retention time
french fries
Prior art date
Application number
BR9913017-3A
Other languages
English (en)
Inventor
Timothy Alan Scavone
Susana Waimin Siu
David Alan Volker Sr
Effrey J Kester
Susan F Collinge
Original Assignee
Procter & Gamble
Simplot Co J R
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, Simplot Co J R filed Critical Procter & Gamble
Publication of BR9913017A publication Critical patent/BR9913017A/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
    • 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
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Patente de Invenção: "BATATAS FRITAS COZIDAS AO FORNOAPRESENTANDO TEMPO DE RETENçãO PROLONGADO".Batatas fritas à francesa recobertas que mantêm sua frescuradurante pelo menos aproximadamente 10 minutos. As batatas fritasà francesa têm pelo menos um revestimento superficial à base deamido de 0,1 mm e Valor de Textura de pelo menosaproximadamente 170 após um extenso tempo de retenção. Otempo de retenção é uma medida baseada em (1) 4 minutos deretenção sob uma lâmpada de aquecimento, (2) 3 minutos deretenção sob uma lâmpada de aquecimento em sacos, para servirem alimentos sendo servidos e (3) pelo menos 3 minutosmantendo-se em um saco fechado para viagem. As fritaspadronizadas têm propriedades específicas que, após acabamentono forno, fornecem uma textura sem parcialmente. As batatas fritasà francesa recobertas acabadas de preparar no forno têmaproximadamente 28% até aproximadamente 50% de umidadeglobal e aproximadamente 8% até aproximadamente 25% degordura total. As tiras de batatas parcialmente fritas usadas parapreparar as batatas fritas à francesa acabadas de preparar noforno são revestidas com uma suspensão de amido. Orevestimento tem uma fração de amido de baixa solubilidade emágua como um de seus ingredientes. A fração de amido de baixasolubilidade em água tem um índice de solubilidade em águamenor do que aproximadamente 30%. As batatas parcialmentefritas podem ser acabadas de preparar em um forno convencionalem menos do que aproximadamente 10 minutos. O temponecessário para acabar de preparar as batatas parcialmente fritasem um forno com convecção forçada de ar é menor do queaproximadamente 5 minutos. As tiras de batatas parcialmente fritasrevestidas têm uma umidade global de aproximadamente 30% atéaproximadamente 50% e uma gordura total de aproximadamente6% até aproximadamente 25%.
BR9913017-3A 1998-08-13 1999-08-13 Batatas fritas cozidas ao forno apresentandotempo de retenção prolongado BR9913017A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US9636298P 1998-08-13 1998-08-13
PCT/US1999/018592 WO2000008953A1 (en) 1998-08-13 1999-08-13 Oven-baked french fries having extended hold time

Publications (1)

Publication Number Publication Date
BR9913017A true BR9913017A (pt) 2001-11-27

Family

ID=22257011

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9913017-3A BR9913017A (pt) 1998-08-13 1999-08-13 Batatas fritas cozidas ao forno apresentandotempo de retenção prolongado

Country Status (10)

Country Link
US (1) US20020001663A1 (pt)
EP (1) EP1105005A1 (pt)
JP (1) JP2002522052A (pt)
CN (1) CN1337855A (pt)
AU (1) AU5564599A (pt)
BR (1) BR9913017A (pt)
CA (1) CA2340194A1 (pt)
CZ (1) CZ2001562A3 (pt)
TR (1) TR200101264T2 (pt)
WO (1) WO2000008953A1 (pt)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10011795A1 (de) * 2000-03-14 2001-09-20 Stoever Produktion Gmbh & Co K Verfahren zum Coating (Beschichtung) eines Kartoffelproduktes
GB0031199D0 (en) * 2000-12-21 2001-01-31 Cerestar Holding Bv Coated parfried food product and method of coating
US20040097427A1 (en) * 2002-08-13 2004-05-20 The Iams Company Method for controlling hairballs
US20060045955A1 (en) * 2004-08-26 2006-03-02 Penford Food Ingredients Co. Process for preparing coated potato pieces using pregelatinized starch
US20060045956A1 (en) * 2004-08-26 2006-03-02 Penford Food Ingredients Co. Process for preparing coated potato pieces using pregelatinized starch
EP1893730A1 (en) * 2005-06-08 2008-03-05 Novozymes Biopolymer A/S Peanut oil production
JP2006345793A (ja) * 2005-06-17 2006-12-28 Akkii Foods:Kk ゴボウチップス製造方法
US20080038443A1 (en) * 2006-08-09 2008-02-14 Dwane Bert Benson Process for preparing potato products having reduced trans-fat levels
WO2009092646A2 (en) * 2008-01-25 2009-07-30 Oerlikon Assembly Equipment Ag, Steinhausen Method and apparatus for mounting a piece of foil on a substrate
US20090258123A1 (en) * 2008-04-14 2009-10-15 J. R. Simplot Company Process for preparing parfried potatoes for microwave heating
JP2013059270A (ja) * 2011-09-12 2013-04-04 Nisshin Foods Kk アメリカンドッグ用バッターミックス
CN103535667A (zh) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 一种麦香薯条及其制备方法
NL2014504B1 (nl) * 2015-03-23 2017-01-17 Fries4All B V Coating voor een te frituren aardappelproduct, een aardappelproduct voorzien daarvan en werkwijze daarvoor.
CN107427047B (zh) * 2015-03-23 2021-09-21 弗莱斯4奥公司 用于煎炸用马铃薯制品的涂料、涂有该涂料的马铃薯制品及其制备方法
EP3273805A1 (en) 2015-03-23 2018-01-31 Fries4All B.V. Method for preparing a potato product for finish-frying, processing line therefor and such a potato product for finish-frying
CN106417671A (zh) * 2015-08-13 2017-02-22 嘉里特种油脂（上海）有限公司 一种煎炸用油脂组合物
US10316178B2 (en) * 2017-06-07 2019-06-11 Corn Products Development, Inc. Starch suspension for adhesive coatings
CN107319287A (zh) * 2017-07-06 2017-11-07 蚌埠市白根柱清真炒货厂 一种营养保健薯条
KR101978142B1 (ko) * 2018-03-20 2019-05-14 가톨릭관동대학교산학협력단 오븐기를 이용하여 감자 후렌치후라이를 조리하는 감자 후렌치후라이 조리장치 및 이를 이용한 감자 후렌치후라이 조리방법
CN110278982B (zh) * 2019-05-06 2021-11-05 郑州市美宴食品有限公司 一种低油脂、低gi油炸麻花及其制备方法
NL2026991B1 (en) * 2020-11-26 2022-07-04 De Winter Leon Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4317842A (en) * 1979-07-24 1982-03-02 General Foods Corporation Preparing frozen par-fried potato strips
DE3065049D1 (en) * 1979-08-06 1983-11-03 Gen Foods Corp A frozen sliced potato product that simulates deep-fried potatoes and a method of manufacturing it
US5004616A (en) * 1988-05-12 1991-04-02 Horizons International Foods, Inc. Process for preparing microwave-reheatable french fried potatoes and product thereof
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
WO1991012756A1 (en) * 1990-02-22 1991-09-05 Horizons International Foods, Inc. Apparatus for reheating french fries
US5750168A (en) * 1995-06-06 1998-05-12 Penwest Foods Co. Tapioca starch containing french fry formulations and method of making
CA2251899A1 (en) * 1996-04-29 1997-11-06 The Procter & Gamble Company Oven-baked french fries having deep-fried taste and texture
CN1219845A (zh) * 1996-04-29 1999-06-16 普罗克特和甘保尔公司 贮存稳定的冷冻的炸成半熟的薯条
WO1997042827A1 (en) * 1996-05-16 1997-11-20 Hydroblend Ltd. Process and batter for coating vegetable pieces

Also Published As

Publication number Publication date
CA2340194A1 (en) 2000-02-24
AU5564599A (en) 2000-03-06
EP1105005A1 (en) 2001-06-13
CZ2001562A3 (cs) 2002-06-12
JP2002522052A (ja) 2002-07-23
US20020001663A1 (en) 2002-01-03
WO2000008953A1 (en) 2000-02-24
TR200101264T2 (tr) 2001-09-21
CN1337855A (zh) 2002-02-27

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 5A, 6A, 7A E 8A ANUIDADES

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 1911 DE 21/08/2007.

B15K Others concerning applications: alteration of classification

Ipc: A23L 19/18 (2016.01), A23P 20/12 (2016.0