CA2073125A1 - Process for the production of precooked frozen chips and the product obtained - Google Patents
Process for the production of precooked frozen chips and the product obtainedInfo
- Publication number
- CA2073125A1 CA2073125A1 CA002073125A CA2073125A CA2073125A1 CA 2073125 A1 CA2073125 A1 CA 2073125A1 CA 002073125 A CA002073125 A CA 002073125A CA 2073125 A CA2073125 A CA 2073125A CA 2073125 A1 CA2073125 A1 CA 2073125A1
- Authority
- CA
- Canada
- Prior art keywords
- product
- sticks
- weight
- blanching
- production
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 238000011282 treatment Methods 0.000 claims abstract description 9
- 230000018044 dehydration Effects 0.000 claims abstract description 8
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 8
- 235000012015 potatoes Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000011067 equilibration Methods 0.000 claims description 15
- 239000003925 fat Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 208000005156 Dehydration Diseases 0.000 claims 1
- 230000008929 regeneration Effects 0.000 abstract description 12
- 238000011069 regeneration method Methods 0.000 abstract description 12
- 239000000047 product Substances 0.000 description 29
- 239000003570 air Substances 0.000 description 13
- 239000007795 chemical reaction product Substances 0.000 description 5
- 238000007654 immersion Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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)
Abstract
Abstract A process for the production of frozen precooked chips and the product obtained Potatoes are peeled and cut into sticks and then undergo a first blanching with water. In a second step, the sticks undergo a second blanching accompanied by dehydration by treatment with hot moist air. The product is then equilibrated, fried in oil and finally frozen.
Application to the production of frozen precooked chips capable of rapid regeneration.
Application to the production of frozen precooked chips capable of rapid regeneration.
Description
2 ~ 7 ~
This invention relates to a process for the production of frozen precooked chips and to the product obtained.
GB 1,255,573 describes a process in which potatoes are peeled and cut into pieces between 3/16ths and 9/16ths of 5an inch in thickness. The product obtained is then washed to remove the surface starch. The pieces are then placed in a solution containing a decolouration inhibitor.
The pieces are then dehydrated without preliminary blanching to obtain a weight loss of the order of 10 to 30%
10by weight. The dehydrated product is then blanched with steam. This blanching step is accompanied by partial rehy-dration, the final wei~ht loss in relation to the starting product being of the order of 16% by weight.
The product is then prefried in an oil bath for 30 to 1590 seconds at a temperature of 150 to 205C, after which it is frozen.
The chips obtained can then be regenerated by immer-sion in an oil bath for 90 to 180 seconds at a temperature of 1~0 to 190C.
20Final frying before eating is preferably carried out for 135 seconds at approximately 175C.
In addition, US 3,397,993 describes a process in which potatoes are cut into pieces between a quarter and half an inch in thickness and are then washed to remove surface 25starch and to prevent sticking during the subsequent treatment~ The pieces are then blanched with steam or boiling water for 2 to 10 minutes. They are then dehy-drated by circulation of hot air for 5 to 20 minutes to produce a reduction in weight of 20 to 30% by weight. The 30pieces are then immersed in oil for 15 to 60 seconds at a temperature of the order of 150 to 190C and subsequently frozen.
The chips obtained can then be eaten by regeneration in an oil bath for 90 to 210 seconds at a temperature of 35150 to 190C.
2 0 ~ 3 1 ~ l3 The problem of the speed of regeneration of the frozen chips in an oil ba~h is par~icularly significant because the regeneration time determines the size of the installa-tions and the length of queues in fast-food restaurants.
Nevertheless, this notion of regeneration time is en-tirely relative because it is always possible to regenerate frozen chips in less than 2 minutes. The real problem concerns the organoleptic qualities of the product ob-tained.
If it is desired to reduce the regeneration time, an a priori obvious solution is to increase the prefrying time before freezing.
However, it has been found that a simple increase in the prafrying time leads to an unsatisfactory product.
More particularly, the texture is rubbery and the surface is crackly and too hard. Similarly, an increase in the effectiveness of dehydration results in the formation of a very dry skin with a centre reduced to the state of puree which makes the product totally unsuitable for subsequent use.
It is for this reason that, in the process normally used, potatoes which have been cut into 0.3 inch thick sticks are blanched with water at 76 to 82C for 3.5 minutes and then dried first in ambient air for 5 minutes and then in hot air for 10 minutes at a temperature of 82 to 115C. The sticks are then fried in an oil bath for 45 seconds at 185 to 190C and subsequently frozen. The chips are then regenerated by immersion for 2 minutes 15 seconds in an oil bath at 170C. The end product obtained has a dry matter content of 55% to 60% by weight and a fats content of 12% to 15% by weight, these characteristics of the end product representing a standard which any other process must be capable of achieving.
The problem addressed by the present invention was also to provide a process for the production of frozen 2~ 12~
precooked chips which would be capable of regeneration in less than 2 minutes and which would have organoleptic qualities identical with those obtained by the conventional process described above.
Accordingly, the present invention relates to a process for the production of frozen precooked chips in which potatoes which have been peeled and cut into sticks undergo a first blanching with water and a second blanching with hot moist air, accompanied by dehydration, and then an equilibration phase followed by prefrying in oil and, finally, freezing.
Two important facts have been found.
Firstly, it is not possible to obtain sufficiently rapid blanching solely by treatment with hot moist air and, secondly, the fact that dehydration and blanching are carried out with hot moist air results in a dehydrated product which does not have the deficiencies normally occurring when the effectiveness of dehydration is in creased.
It is thus possible in this way to reduce the water content o~ the potatoes to a sufficient level to allow final frying to be carried out in a shorter time after freezing and also to obtain a product identical in quality with the products obtained by known processes using regen-eration by frying of the frozen product in oil for more than 2 minutes.
The present invention also relates to frozen precooked chips having a fats content of 7.5% to 10% by weight and a dry matter content of 42% to 46% by weight~
Other features and advantages will become apparent from the following description.
In the process according to the invention, potatoes are first peeled and cut into sticks, for example having a square 0.3 inch cross-section.
These sticks are then blanched in hot water, prefer-2 ~ 7 ~
ably at a temperature of 78 to 8~C, for between 3 and 4 minutes.
To prevent blanching from continuing during transfer of the sticks to the treatment with moist air, it can be useful to cool the product to 25 to 30C. This is par-ticularly useful when the transfer conditions are not controlled; in particular, the transfer time can be fairly long.
The potato sticks are then treated with moist air.
Moist air is always characterized by its dry temperature and its moist temperature. To allow blanching to be continued during this treatment, it is advisable to have a moist temperature above 70C. The moist temperature selected is preferably 75C and, at all events, must be below 90C to avoid any deterioration in the product.
The dry temperature, which determines dehydration, is selected between 110C and 140C. Thus, the relative humidity i5 between 10 and 30%.
The treatment time, which is dependent on the dry temperature determining dehydration, can be between 5 and 15 minutes.
The potato sticks then undergo an equilibration phase.
This is because a skin appears on the surface of the prod-uct during the treatment with moist air. This phenomenon is reversible and it is advisable at least partly to remove the skin because, otherwise, it might cause the appearance of bubbles and blisters on the surface of the product during frying.
One way of making this skin disappear is to allow homogenization of the water content in the stick by diî-fusion of the moisture from the core of the stick towards its surface. This step will be referred to hereinafter as equilibration.
To avoid excessive weight loss during equilibration, the sticks may be placed in plastic bags or in confined 2 ~
enclosures which avoids excessive and uncontrolled evapora-tion.
Equilibration of the product without cooling allows only temporary elimination of the skin. This is because, once the sticks have been equilibrat~d, for example for 10 minutes, the skin reforms when the product is removed from the plastic bag. As the product is still very hot, evapor-ation continues and a skin is reformed.
A palliative solution may lie in a sufficiently long equilibration time for the product accommodated in bags to cool down to a temperature at which evaporation becomes impossible or negligible and then to remove the product from the bags.
Another solution may be to prefry the sticks immedi-ately after equilibration so that the product does not havetime to evaporate.
In practice, howev~r, the conditions of transfer between equilibration and prefrying are not controlled so that~it is preferable to cool the product either before or after equilibration so that, once the skin previously formed during the treatment with hot moist air has been eliminated by equilibration, it is no longer able to reform.
Cooling after equilibration after removal of the prod-uct from the plastic bags may be carried out with a streamof air at 25 to 30~C. However, this process does produce a very thin skin on the sticks which, under certain condi-tions, can be beneficial to the rest of the process insofar as it enables a crispy character to be imparted to the end product.
Another solution is to cool the product for 30 seconds in a stream of air at 25 to 30C before equilibration. The product is then placed in a plastic bag for about 10 minutes. Aftex equilibration, the product is sufficiently cold to make subsequent evaporation impossible.
~ i~ 7 3 ~
The equilibrated sticks are then prefried for 40 to 60 seconds in an oil bath at approximately 170 to 190C.
Tests have been carried out in which the moist temper-ature was fixed at 75C, the prefrying time was 60 seconds in oil at 185 to 190C and the final frying time (regener-ation~ after freezing and just before eating was 90 seconds at 170C.
These tasts are summarized in the following TableO
Test 1 2 3 4 5 Ç 7 Dry temperature (C) 110 110 120 120 120 130140 Time (mins.) 13 9 7 8 8 6.56 Precooling (secs.) 30 30 30 30 30 Equilibraticn (mins.) 5 10 10 10 10 10 10 Cooling (secs.) 30 30 Dry matter after 44.40 42.40 46.28 44.61 45.50 43.81 42.40 freezing (% by weight) Fats after 8.05 8.13 9.54 8.35 7.49 9.188.13 freezing (% by weight) Dry matter after 58.22 59.84 57.74 57.85 59.15 57.90 59.77 regeneration (% by weight) Fats after15.37 15.11 13.65 14.39 13.02 12.01 17.68 regeneration (% by weight) ~ ~ 7 ~ ,3 It can thus clearly be seen that it is possible by this process to obtain an end product which, after regener-ation in 90 seconds at 170C, has fats and dry matter contents identical with those obtained in conventional processes.
This is made possible by the production of *rozen precooked chips having a dry matter content of 42% by weight to 46% by weight and a fats content of 7.5% by weight to 10~ by weight.
In addition~ the texture is eguivalent to that ob-tained by the conventional process.
The following Table illustrates the in1uence of prefrying (before freezing) on the dry matter content and the fats content of the end product.
In this series of examples, square potato sticks a quarter inch thick were blanched for 210 seconds at 78C
and then treated for 7.5 minutes with moist air at a dry temperature of 145C and a moist temperature of 85C. The sticks were then fried in an oil bath at 185 to 190C.
Prefrying Dry matter content Fats content of time of frozen product of frozen product (seconds) (~ by weight) (% by weight) 45 39.8 8.7 60 44.6 8.7 75 46.6 9.0 51.0 10.6
This invention relates to a process for the production of frozen precooked chips and to the product obtained.
GB 1,255,573 describes a process in which potatoes are peeled and cut into pieces between 3/16ths and 9/16ths of 5an inch in thickness. The product obtained is then washed to remove the surface starch. The pieces are then placed in a solution containing a decolouration inhibitor.
The pieces are then dehydrated without preliminary blanching to obtain a weight loss of the order of 10 to 30%
10by weight. The dehydrated product is then blanched with steam. This blanching step is accompanied by partial rehy-dration, the final wei~ht loss in relation to the starting product being of the order of 16% by weight.
The product is then prefried in an oil bath for 30 to 1590 seconds at a temperature of 150 to 205C, after which it is frozen.
The chips obtained can then be regenerated by immer-sion in an oil bath for 90 to 180 seconds at a temperature of 1~0 to 190C.
20Final frying before eating is preferably carried out for 135 seconds at approximately 175C.
In addition, US 3,397,993 describes a process in which potatoes are cut into pieces between a quarter and half an inch in thickness and are then washed to remove surface 25starch and to prevent sticking during the subsequent treatment~ The pieces are then blanched with steam or boiling water for 2 to 10 minutes. They are then dehy-drated by circulation of hot air for 5 to 20 minutes to produce a reduction in weight of 20 to 30% by weight. The 30pieces are then immersed in oil for 15 to 60 seconds at a temperature of the order of 150 to 190C and subsequently frozen.
The chips obtained can then be eaten by regeneration in an oil bath for 90 to 210 seconds at a temperature of 35150 to 190C.
2 0 ~ 3 1 ~ l3 The problem of the speed of regeneration of the frozen chips in an oil ba~h is par~icularly significant because the regeneration time determines the size of the installa-tions and the length of queues in fast-food restaurants.
Nevertheless, this notion of regeneration time is en-tirely relative because it is always possible to regenerate frozen chips in less than 2 minutes. The real problem concerns the organoleptic qualities of the product ob-tained.
If it is desired to reduce the regeneration time, an a priori obvious solution is to increase the prefrying time before freezing.
However, it has been found that a simple increase in the prafrying time leads to an unsatisfactory product.
More particularly, the texture is rubbery and the surface is crackly and too hard. Similarly, an increase in the effectiveness of dehydration results in the formation of a very dry skin with a centre reduced to the state of puree which makes the product totally unsuitable for subsequent use.
It is for this reason that, in the process normally used, potatoes which have been cut into 0.3 inch thick sticks are blanched with water at 76 to 82C for 3.5 minutes and then dried first in ambient air for 5 minutes and then in hot air for 10 minutes at a temperature of 82 to 115C. The sticks are then fried in an oil bath for 45 seconds at 185 to 190C and subsequently frozen. The chips are then regenerated by immersion for 2 minutes 15 seconds in an oil bath at 170C. The end product obtained has a dry matter content of 55% to 60% by weight and a fats content of 12% to 15% by weight, these characteristics of the end product representing a standard which any other process must be capable of achieving.
The problem addressed by the present invention was also to provide a process for the production of frozen 2~ 12~
precooked chips which would be capable of regeneration in less than 2 minutes and which would have organoleptic qualities identical with those obtained by the conventional process described above.
Accordingly, the present invention relates to a process for the production of frozen precooked chips in which potatoes which have been peeled and cut into sticks undergo a first blanching with water and a second blanching with hot moist air, accompanied by dehydration, and then an equilibration phase followed by prefrying in oil and, finally, freezing.
Two important facts have been found.
Firstly, it is not possible to obtain sufficiently rapid blanching solely by treatment with hot moist air and, secondly, the fact that dehydration and blanching are carried out with hot moist air results in a dehydrated product which does not have the deficiencies normally occurring when the effectiveness of dehydration is in creased.
It is thus possible in this way to reduce the water content o~ the potatoes to a sufficient level to allow final frying to be carried out in a shorter time after freezing and also to obtain a product identical in quality with the products obtained by known processes using regen-eration by frying of the frozen product in oil for more than 2 minutes.
The present invention also relates to frozen precooked chips having a fats content of 7.5% to 10% by weight and a dry matter content of 42% to 46% by weight~
Other features and advantages will become apparent from the following description.
In the process according to the invention, potatoes are first peeled and cut into sticks, for example having a square 0.3 inch cross-section.
These sticks are then blanched in hot water, prefer-2 ~ 7 ~
ably at a temperature of 78 to 8~C, for between 3 and 4 minutes.
To prevent blanching from continuing during transfer of the sticks to the treatment with moist air, it can be useful to cool the product to 25 to 30C. This is par-ticularly useful when the transfer conditions are not controlled; in particular, the transfer time can be fairly long.
The potato sticks are then treated with moist air.
Moist air is always characterized by its dry temperature and its moist temperature. To allow blanching to be continued during this treatment, it is advisable to have a moist temperature above 70C. The moist temperature selected is preferably 75C and, at all events, must be below 90C to avoid any deterioration in the product.
The dry temperature, which determines dehydration, is selected between 110C and 140C. Thus, the relative humidity i5 between 10 and 30%.
The treatment time, which is dependent on the dry temperature determining dehydration, can be between 5 and 15 minutes.
The potato sticks then undergo an equilibration phase.
This is because a skin appears on the surface of the prod-uct during the treatment with moist air. This phenomenon is reversible and it is advisable at least partly to remove the skin because, otherwise, it might cause the appearance of bubbles and blisters on the surface of the product during frying.
One way of making this skin disappear is to allow homogenization of the water content in the stick by diî-fusion of the moisture from the core of the stick towards its surface. This step will be referred to hereinafter as equilibration.
To avoid excessive weight loss during equilibration, the sticks may be placed in plastic bags or in confined 2 ~
enclosures which avoids excessive and uncontrolled evapora-tion.
Equilibration of the product without cooling allows only temporary elimination of the skin. This is because, once the sticks have been equilibrat~d, for example for 10 minutes, the skin reforms when the product is removed from the plastic bag. As the product is still very hot, evapor-ation continues and a skin is reformed.
A palliative solution may lie in a sufficiently long equilibration time for the product accommodated in bags to cool down to a temperature at which evaporation becomes impossible or negligible and then to remove the product from the bags.
Another solution may be to prefry the sticks immedi-ately after equilibration so that the product does not havetime to evaporate.
In practice, howev~r, the conditions of transfer between equilibration and prefrying are not controlled so that~it is preferable to cool the product either before or after equilibration so that, once the skin previously formed during the treatment with hot moist air has been eliminated by equilibration, it is no longer able to reform.
Cooling after equilibration after removal of the prod-uct from the plastic bags may be carried out with a streamof air at 25 to 30~C. However, this process does produce a very thin skin on the sticks which, under certain condi-tions, can be beneficial to the rest of the process insofar as it enables a crispy character to be imparted to the end product.
Another solution is to cool the product for 30 seconds in a stream of air at 25 to 30C before equilibration. The product is then placed in a plastic bag for about 10 minutes. Aftex equilibration, the product is sufficiently cold to make subsequent evaporation impossible.
~ i~ 7 3 ~
The equilibrated sticks are then prefried for 40 to 60 seconds in an oil bath at approximately 170 to 190C.
Tests have been carried out in which the moist temper-ature was fixed at 75C, the prefrying time was 60 seconds in oil at 185 to 190C and the final frying time (regener-ation~ after freezing and just before eating was 90 seconds at 170C.
These tasts are summarized in the following TableO
Test 1 2 3 4 5 Ç 7 Dry temperature (C) 110 110 120 120 120 130140 Time (mins.) 13 9 7 8 8 6.56 Precooling (secs.) 30 30 30 30 30 Equilibraticn (mins.) 5 10 10 10 10 10 10 Cooling (secs.) 30 30 Dry matter after 44.40 42.40 46.28 44.61 45.50 43.81 42.40 freezing (% by weight) Fats after 8.05 8.13 9.54 8.35 7.49 9.188.13 freezing (% by weight) Dry matter after 58.22 59.84 57.74 57.85 59.15 57.90 59.77 regeneration (% by weight) Fats after15.37 15.11 13.65 14.39 13.02 12.01 17.68 regeneration (% by weight) ~ ~ 7 ~ ,3 It can thus clearly be seen that it is possible by this process to obtain an end product which, after regener-ation in 90 seconds at 170C, has fats and dry matter contents identical with those obtained in conventional processes.
This is made possible by the production of *rozen precooked chips having a dry matter content of 42% by weight to 46% by weight and a fats content of 7.5% by weight to 10~ by weight.
In addition~ the texture is eguivalent to that ob-tained by the conventional process.
The following Table illustrates the in1uence of prefrying (before freezing) on the dry matter content and the fats content of the end product.
In this series of examples, square potato sticks a quarter inch thick were blanched for 210 seconds at 78C
and then treated for 7.5 minutes with moist air at a dry temperature of 145C and a moist temperature of 85C. The sticks were then fried in an oil bath at 185 to 190C.
Prefrying Dry matter content Fats content of time of frozen product of frozen product (seconds) (~ by weight) (% by weight) 45 39.8 8.7 60 44.6 8.7 75 46.6 9.0 51.0 10.6
Claims (5)
1. A process for the production of frozen precooked chips, in which potatoes which have been peeled and cut into sticks undergo a first blanching with water and a second blanching with hot moist air, accompanied by dehy-dration, and then an equilibration phase followed by prefrying in oil and, finally, freezing.
2. A process as claimed in claim 1, in which the sticks treated with moist air are cooled before prefrying to a temperature which prevents evaporation.
3. A process as claimed in claim 2, in which cooling is carried out after the equilibration phase.
4. A process as claimed in claim 1, in which the treat-ment with hot moist air is carried out for 5 to 15 minutes at a dry temperature of 110°C to 140°C and at a moist temperature above 70°C and below 90°C.
5. Frozen precooked chips having a fats content of 7.5%
to 10% by weight and a dry matter content of 42% to 46% by weight.
to 10% by weight and a dry matter content of 42% to 46% by weight.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP91112092A EP0523274A1 (en) | 1991-07-19 | 1991-07-19 | Process for the fabrication of pre-cooked frozen french-fried potatoes and product obtained by this process |
| EP91112092.1 | 1991-07-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2073125A1 true CA2073125A1 (en) | 1993-01-20 |
Family
ID=8206953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002073125A Abandoned CA2073125A1 (en) | 1991-07-19 | 1992-07-03 | Process for the production of precooked frozen chips and the product obtained |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP0523274A1 (en) |
| AU (1) | AU655038B2 (en) |
| CA (1) | CA2073125A1 (en) |
| CZ (1) | CZ223792A3 (en) |
| HU (2) | HUT71314A (en) |
| IE (1) | IE922124A1 (en) |
| MX (1) | MX9204177A (en) |
| NO (1) | NO922799L (en) |
| PL (1) | PL295332A1 (en) |
| RU (1) | RU2055489C1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2606533C2 (en) * | 2015-05-12 | 2017-01-10 | Общество с ограниченной ответственностью "Маревен Фуд Сэнтрал" | Method for manufacture of sterilized food product from potatoes |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3397993A (en) * | 1965-09-20 | 1968-08-20 | Mcdonalds System Inc | Process for preparing frozen french fry potato segments |
| CA1064764A (en) * | 1976-03-30 | 1979-10-23 | Bruce E. Phillips | Frozen french fried potatoes with oil sprayed surfaces |
| US4254153A (en) * | 1979-04-13 | 1981-03-03 | Carnation Company | Process for preparing frozen par-fried potatoes |
| US4632838A (en) * | 1985-08-20 | 1986-12-30 | Lamb-Weston, Inc. | Process for preparing french fried potato strips |
-
1991
- 1991-07-19 EP EP91112092A patent/EP0523274A1/en not_active Withdrawn
-
1992
- 1992-06-30 HU HU9202177A patent/HUT71314A/en unknown
- 1992-06-30 HU HU9202177D patent/HUT71932A/en unknown
- 1992-06-30 AU AU19360/92A patent/AU655038B2/en not_active Ceased
- 1992-07-01 IE IE212492A patent/IE922124A1/en not_active Application Discontinuation
- 1992-07-03 CA CA002073125A patent/CA2073125A1/en not_active Abandoned
- 1992-07-15 NO NO92922799A patent/NO922799L/en unknown
- 1992-07-16 MX MX9204177A patent/MX9204177A/en unknown
- 1992-07-17 PL PL29533292A patent/PL295332A1/en unknown
- 1992-07-17 RU SU925052234A patent/RU2055489C1/en active
- 1992-07-17 CZ CS922237A patent/CZ223792A3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU655038B2 (en) | 1994-12-01 |
| CZ223792A3 (en) | 1993-03-17 |
| EP0523274A1 (en) | 1993-01-20 |
| RU2055489C1 (en) | 1996-03-10 |
| HU9202177D0 (en) | 1992-10-28 |
| PL295332A1 (en) | 1993-07-12 |
| HUT71932A (en) | 1996-02-28 |
| NO922799L (en) | 1993-01-20 |
| AU1936092A (en) | 1993-01-21 |
| IE922124A1 (en) | 1993-01-27 |
| HUT71314A (en) | 1995-11-28 |
| MX9204177A (en) | 1993-08-01 |
| NO922799D0 (en) | 1992-07-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |