CH556643A - Zweistufiges verfahren zur herstellung eines filtrierten essbaren produktes. - Google Patents
Zweistufiges verfahren zur herstellung eines filtrierten essbaren produktes.Info
- Publication number
- CH556643A CH556643A CH1001069*A CH1001069A CH556643A CH 556643 A CH556643 A CH 556643A CH 1001069 A CH1001069 A CH 1001069A CH 556643 A CH556643 A CH 556643A
- Authority
- CH
- Switzerland
- Prior art keywords
- manufacturing
- stage process
- edible product
- filtered edible
- filtered
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish 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
- 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
- A23L19/13—Mashed potato products
- A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products
-
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1214—Deep fat fryers, e.g. for frying fish or chips the food being transported through an oil-bath
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/808—Starch base snack product
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB51301/68A GB1202809A (en) | 1968-10-29 | 1968-10-29 | Fried edible products |
Publications (1)
Publication Number | Publication Date |
---|---|
CH556643A true CH556643A (de) | 1974-12-13 |
Family
ID=10459464
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH1001069*A CH556643A (de) | 1968-10-29 | 1969-06-30 | Zweistufiges verfahren zur herstellung eines filtrierten essbaren produktes. |
Country Status (8)
Country | Link |
---|---|
US (1) | US3687679A (fr) |
AT (1) | AT288828B (fr) |
BE (1) | BE728624A (fr) |
CH (1) | CH556643A (fr) |
DE (1) | DE1910776A1 (fr) |
FR (1) | FR2021770A6 (fr) |
GB (1) | GB1202809A (fr) |
IT (1) | IT1050411B (fr) |
Families Citing this family (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4985262A (en) * | 1988-05-25 | 1991-01-15 | Frito-Lay, Inc. | Process for preparing a snack product |
US6558730B1 (en) | 1997-07-01 | 2003-05-06 | The Procter & Gamble Co. | Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof |
US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US20070178219A1 (en) * | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
US20070141226A1 (en) * | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US7267834B2 (en) * | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7811618B2 (en) * | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US8110240B2 (en) * | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
EP1893730A1 (fr) * | 2005-06-08 | 2008-03-05 | Novozymes Biopolymer A/S | Production d'huile d'arachide |
US20070281062A1 (en) * | 2006-06-01 | 2007-12-06 | Wilfred Marcellien Bourg | Process for Neutralizing Enzymes in Corn |
US8486684B2 (en) * | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US20100040750A1 (en) * | 2008-08-13 | 2010-02-18 | Assaad Kimberly Nicole | Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide |
US8284248B2 (en) * | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US20100051419A1 (en) * | 2008-08-27 | 2010-03-04 | Pravin Maganlal Desai | System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product |
US8158175B2 (en) * | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) * | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
US20100255167A1 (en) * | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
CN104896920B (zh) * | 2015-06-12 | 2017-03-15 | 吉林省农业机械研究院 | 一种真空光波加热装置及方法 |
CA3081820A1 (fr) * | 2017-11-06 | 2019-05-09 | Ocean Spray Cranberries, Inc. | Produits croustillants-croquants a base de fruits et de legumes |
-
1968
- 1968-10-29 GB GB51301/68A patent/GB1202809A/en not_active Expired
-
1969
- 1969-02-19 BE BE728624D patent/BE728624A/xx unknown
- 1969-02-24 IT IT50716/69A patent/IT1050411B/it active
- 1969-03-03 DE DE19691910776 patent/DE1910776A1/de active Pending
- 1969-06-16 FR FR6919916A patent/FR2021770A6/fr not_active Expired
- 1969-06-30 CH CH1001069*A patent/CH556643A/xx not_active IP Right Cessation
- 1969-07-07 US US850296A patent/US3687679A/en not_active Expired - Lifetime
- 1969-08-29 AT AT830669A patent/AT288828B/de not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
BE728624A (fr) | 1969-08-19 |
US3687679A (en) | 1972-08-29 |
DE1910776A1 (de) | 1970-09-24 |
FR2021770A6 (fr) | 1970-07-24 |
IT1050411B (it) | 1981-03-10 |
GB1202809A (en) | 1970-08-19 |
AT288828B (de) | 1971-03-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CH556643A (de) | Zweistufiges verfahren zur herstellung eines filtrierten essbaren produktes. | |
AT304459B (de) | Verfahren zur Herstellung eines Trägerkatalysators | |
AT340228B (de) | Verfahren zur herstellung eines verbundgegenstandes | |
AT303261B (de) | Verfahren zur Herstellung eines Zahnpflegemittels | |
AT320412B (de) | Verfahren zur Herstellung eines eßbaren Produktes | |
CH477175A (de) | Verfahren zur Herstellung eines Aromaträgers | |
AT290857B (de) | Verfahren zur Herstellung eines Schichtstoffes | |
AT302792B (de) | Verfahren zur Herstellung eines Kartoffelproduktes | |
CH490809A (de) | Verfahren zur Herstellung eines aromatisierten Speiseöls | |
AT323437B (de) | Verfahren zur herstellung eines umgeformten produktes aus einer nickel-chrom-legierung | |
AT337889B (de) | Verfahren zur herstellung eines bioerodierbaren augeneinsatzes | |
CH556644A (de) | Verfahren zur herstellung eines trockenproduktes aus wein. | |
AT328272B (de) | Verfahren zur herstellung eines aromatisierungsproduktes | |
AT343284B (de) | Verfahren zur herstellung eines kalorienarmen nahrungsmittels | |
AT293153B (de) | Verfahren zur Herstellung eines Kartoffelproduktes | |
AT292305B (de) | Verfahren zur Herstellung eines hochdispersen, aus vernetzten Harnstoff-Formaldehyd-Polykondensationsprodukten bestehenden Feststoffs | |
CH530761A (de) | Verfahren zur Herstellung eines eiweisshaltigen Nahrungsmittels | |
AT300737B (de) | Verfahren zur Herstellung eines Trägerkatalysators | |
AT326471B (de) | Verfahren zur herstellung eines essbaren hefeproduktes | |
CH530169A (de) | Verfahren zur Herstellung eines butterfettfreien Milchproduktes | |
CH546108A (de) | Verfahren zur herstellung eines metallischen gegenstandes. | |
CH543242A (de) | Verfahren zur Herstellung eines Nahrungsmittel-trockenproduktes | |
CH549948A (de) | Verfahren zur herstellung eines trockenen fondantproduktes. | |
AT288829B (de) | Verfahren zur Herstellung eines Nahrungsmittelproduktes | |
CH477823A (de) | Verfahren zur Herstellung eines Reisprodukts |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PL | Patent ceased |