ES346505A1 - Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure - Google Patents

Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure

Info

Publication number
ES346505A1
ES346505A1 ES346505A ES346505A ES346505A1 ES 346505 A1 ES346505 A1 ES 346505A1 ES 346505 A ES346505 A ES 346505A ES 346505 A ES346505 A ES 346505A ES 346505 A1 ES346505 A1 ES 346505A1
Authority
ES
Spain
Prior art keywords
oil
fried potato
potato product
oven
reduced pressure
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.)
Expired
Application number
ES346505A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
INST VOOR BEWARING
Original Assignee
INST VOOR BEWARING
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 INST VOOR BEWARING filed Critical INST VOOR BEWARING
Publication of ES346505A1 publication Critical patent/ES346505A1/en
Expired legal-status Critical Current

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

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

A fried potato product e.g. crisps or sticks is made from peeled, sliced potatoes by firstly frying in oil to a moisture content of 5-20% by weight, then frying in oil under reduced pressure at a temperature not exceeding 100 C. to give a product having a moisture content of less than 2.5%. The crisps are prepared in an oven having a closed housing 1 with at least one supply sluice 6 and at least one discharge sluice 7, a suction pipe 2 connected to a pump 5 for sucking off water vapour and maintaining reduced pressure a belt conveyer 8 for carrying cuttings through the oil for cooking, a conveyer 27 obliquely inclined for removing cuttings from the oil, a vibrating frame 31, and means for supplying, discharging and circulating the oil. The supply and discharge sluices preferably have boxes 36 which house lids (37) that can be moved to seal the entrance and exit to the oven.
ES346505A 1966-10-28 1967-10-27 Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure Expired ES346505A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6615316A NL6615316A (en) 1966-10-28 1966-10-28

Publications (1)

Publication Number Publication Date
ES346505A1 true ES346505A1 (en) 1969-10-16

Family

ID=19798042

Family Applications (2)

Application Number Title Priority Date Filing Date
ES346505A Expired ES346505A1 (en) 1966-10-28 1967-10-27 Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure
ES361497A Expired ES361497A1 (en) 1966-10-28 1968-12-16 Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES361497A Expired ES361497A1 (en) 1966-10-28 1968-12-16 Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure

Country Status (11)

Country Link
AT (1) AT287458B (en)
BE (1) BE705754A (en)
CH (1) CH498586A (en)
DK (1) DK130768B (en)
ES (2) ES346505A1 (en)
GB (1) GB1132296A (en)
GR (1) GR34471B (en)
LU (1) LU54633A1 (en)
NL (1) NL6615316A (en)
NO (1) NO124189B (en)
SE (1) SE323870B (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects 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

Also Published As

Publication number Publication date
AT287458B (en) 1971-01-25
DK130768C (en) 1975-11-03
BE705754A (en) 1968-04-29
CH498586A (en) 1970-11-15
ES361497A1 (en) 1970-11-16
NO124189B (en) 1972-03-20
DK130768B (en) 1975-04-14
NL6615316A (en) 1968-04-29
SE323870B (en) 1970-05-11
GR34471B (en) 1968-05-14
LU54633A1 (en) 1967-12-11
DE1692686A1 (en) 1972-03-16
GB1132296A (en) 1968-10-30
DE1692686B2 (en) 1975-09-18

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