CO4600630A1 - STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL AND PROCESS FOR THEIR PREPARATION - Google Patents

STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL AND PROCESS FOR THEIR PREPARATION

Info

Publication number
CO4600630A1
CO4600630A1 CO97022448A CO97022448A CO4600630A1 CO 4600630 A1 CO4600630 A1 CO 4600630A1 CO 97022448 A CO97022448 A CO 97022448A CO 97022448 A CO97022448 A CO 97022448A CO 4600630 A1 CO4600630 A1 CO 4600630A1
Authority
CO
Colombia
Prior art keywords
partially fried
potato strips
strips
oil
partially
Prior art date
Application number
CO97022448A
Other languages
Spanish (es)
Inventor
Kyle Mclennan Taylor
Joseph James Elsen
Patrick Joseph Corrigan
Belle Cromwell Walsh
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 CO4600630A1 publication Critical patent/CO4600630A1/en

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
    • A23P20/11—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)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Proveer tiras de papa parcialmente fritas recubiertasapropiadas para terminación al horno que comprende: a) desde cerca de 34% hasta cerca de 56% de humedad en masa; y b) desde cerca de 8% hasta cerca de 30% de grasa total; dichas tiras de papa parcialmente fritas tienen una cubierta superficial de grasa substancialmente uniforme donde dicha cubierta superficial comprende desde cerca de 2% hasta cerca de 15% en peso de dichas tiras de papa parcialmente fritas. Igualmente se provee un proceso para preparar dichas tiras de papa que comprende los pasos de: a) freír parcialmente tiras de papa para producirlas parcialmente fritas que tengan una humedad en masa de desde cerca de 38% hasta cerca de 58% y un contenido de grasa de desde cerca de 65 hasta cerca de 25%; y b) aplicar una cubierta substancialmente uniforme de aceite a la superficie de dichas tiras de papa parcialmente fritas para formar tiras de papa recubiertas de aceite parcialmente fritas donde dicha cubierta de superficie comprende desde cerca de 2% hasta cerca de 15% en peso de las tiras de papa recubiertas de aceite parcialmente fritas; dichas tiras de papa recubiertas de aceite parcialmente fritas tienen desde cerca de 34% hasta cerca de 54% de humedad en masa y desde cerca de 8% hasta cerca de 30% de grasa total.Provide appropriate partially fried potato strips for oven finishing comprising: a) from about 34% to about 56% bulk moisture; and b) from about 8% to about 30% of total fat; said partially fried potato strips have a substantially uniform fat coating where said surface coating comprises from about 2% to about 15% by weight of said partially fried potato strips. Likewise, a process is provided to prepare said potato strips that includes the steps of: a) partially frying potato strips to produce them partially fried that have a mass humidity of from about 38% to about 58% and a fat content from about 65 to about 25%; and b) applying a substantially uniform coating of oil to the surface of said partially fried potato strips to form partially fried oil coated potato strips where said surface covering comprises from about 2% to about 15% by weight of the strips. partially fried oil-coated potatoes; Such partially fried oil coated potato strips have from about 34% to about 54% bulk moisture and from about 8% to about 30% total fat.

CO97022448A 1996-04-29 1997-04-28 STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL AND PROCESS FOR THEIR PREPARATION CO4600630A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US63954296A 1996-04-29 1996-04-29

Publications (1)

Publication Number Publication Date
CO4600630A1 true CO4600630A1 (en) 1998-05-08

Family

ID=24564529

Family Applications (1)

Application Number Title Priority Date Filing Date
CO97022448A CO4600630A1 (en) 1996-04-29 1997-04-28 STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL AND PROCESS FOR THEIR PREPARATION

Country Status (19)

Country Link
EP (1) EP0907328A1 (en)
JP (1) JPH11508454A (en)
KR (1) KR20000065129A (en)
CN (1) CN1219848A (en)
AR (1) AR006903A1 (en)
AU (1) AU725234B2 (en)
BR (1) BR9708970A (en)
CA (1) CA2251900A1 (en)
CO (1) CO4600630A1 (en)
CZ (1) CZ341998A3 (en)
IL (1) IL126633A0 (en)
MA (1) MA24153A1 (en)
NO (1) NO984916L (en)
NZ (1) NZ332276A (en)
PE (1) PE81398A1 (en)
TR (1) TR199802173T2 (en)
TW (1) TW383214B (en)
WO (1) WO1997040712A1 (en)
ZA (1) ZA973544B (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6136358A (en) * 1998-11-24 2000-10-24 Lamb-Weston, Inc. Process for preparing parfried, frozen potato strips
CA2569972C (en) 2004-06-08 2012-07-24 Seb S.A. Air flow cooking device
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
US8980350B2 (en) 2005-10-04 2015-03-17 Jimmyash Llc Fried food products having reduced fat content
DK1933639T3 (en) 2005-10-04 2016-11-28 Jimmyash Llc Methods of making snack-food products produced thereby, and
US20080038443A1 (en) * 2006-08-09 2008-02-14 Dwane Bert Benson Process for preparing potato products having reduced trans-fat levels
US10548341B2 (en) 2011-11-30 2020-02-04 Frito-Lay North America, Inc. Potato chip
US8945648B2 (en) 2011-11-30 2015-02-03 Frito-Lay North America, Inc. Fried food product with reduced oil content
US10123555B2 (en) 2013-04-19 2018-11-13 Frito-Lay North America, Inc. Method, apparatus and system for producing a food product
JP7017924B2 (en) * 2017-12-25 2022-02-09 日清食品ホールディングス株式会社 How to make non-fried potato sticks
BE1028100B1 (en) 2020-02-27 2021-09-28 Baeten & Co Edible products
EP4125402A1 (en) * 2020-04-04 2023-02-08 Société des Produits Nestlé S.A. Process for roasting plant material with oil
EP4195942A1 (en) 2020-08-16 2023-06-21 Kieran Wall Method for producing a par-fried chip

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
US4269861A (en) * 1979-02-21 1981-05-26 Heat And Control, Inc. Process for preparing french fried potatoes and apparatus
GB2078081B (en) * 1980-06-26 1984-01-18 Lamb Weston Inc Proces for preparing frozen french fried potatoes for oven reheating
US4551340A (en) * 1980-12-02 1985-11-05 General Foods Corporation Process for preparing frozen par-fried potatoes
US4590080A (en) * 1983-03-28 1986-05-20 J. R. Simplot Company Process for preparing parfried and frozen potato products
US4542030A (en) * 1983-11-25 1985-09-17 Ore-Ida Foods, Inc. Process for preparing low calorie french fry product
DE3814587A1 (en) * 1988-04-29 1989-11-09 Eckardt Kg Pfanni Werk Otto Process for the production of deep-frozen french fries
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
US5308640A (en) * 1992-08-28 1994-05-03 The Procter & Gamble Company Low greasiness french fries and methods for preparing same

Also Published As

Publication number Publication date
WO1997040712A1 (en) 1997-11-06
AR006903A1 (en) 1999-09-29
CN1219848A (en) 1999-06-16
ZA973544B (en) 1997-12-04
EP0907328A1 (en) 1999-04-14
PE81398A1 (en) 1998-12-07
JPH11508454A (en) 1999-07-27
AU725234B2 (en) 2000-10-12
NO984916D0 (en) 1998-10-22
NO984916L (en) 1998-12-16
CZ341998A3 (en) 1999-03-17
BR9708970A (en) 1999-08-03
AU2461997A (en) 1997-11-19
IL126633A0 (en) 1999-08-17
TR199802173T2 (en) 2001-09-21
MA24153A1 (en) 1997-12-31
CA2251900A1 (en) 1997-11-06
TW383214B (en) 2000-03-01
KR20000065129A (en) 2000-11-06
NZ332276A (en) 2000-05-26

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