GB1016039A - Improvements in the manufacture of potato chips and the like - Google Patents

Improvements in the manufacture of potato chips and the like

Info

Publication number
GB1016039A
GB1016039A GB15249/64A GB1524964A GB1016039A GB 1016039 A GB1016039 A GB 1016039A GB 15249/64 A GB15249/64 A GB 15249/64A GB 1524964 A GB1524964 A GB 1524964A GB 1016039 A GB1016039 A GB 1016039A
Authority
GB
United Kingdom
Prior art keywords
dough
added
potatoes
nutritives
crisps
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
GB15249/64A
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.)
WILLIAM JULIUS SYPLIE PESCHARD
Original Assignee
WILLIAM JULIUS SYPLIE PESCHARD
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 WILLIAM JULIUS SYPLIE PESCHARD filed Critical WILLIAM JULIUS SYPLIE PESCHARD
Publication of GB1016039A publication Critical patent/GB1016039A/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
    • A23L19/13—Mashed potato products

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

1,016,039. Potato products. W. J. S. PESCHANDT. April 13, 1964 [April 11, 1963], No. 15249/64. Heading A2B. A dough suitable for the preparation of potato chips or crisps is obtained by boiling potatoes or dehydrated potatoes to which water has been added in an autoclave at a pressure of approximately 15 p.s.i. for 10 to 15 minutes, mashing the product, and dehydrating to a moisture content of 60 to 40%, mixing with additional nutritives to form a dough, and deep freezing the dough. The frozen dough may be sliced into chips or crisps and fried. Nutritives which may be added include skim-milk powder, full cream milk powder, haemoglobin, extract of beef, and whole or dried eggs, preferably about 5% by weight of the dough. A small amount of egg-white, calcium alginate, or citric acid may be added prior to drying. Additionally, not more than 10% by weight of potatoes deepfrozen and dried by the accelerated food drying process may be added.
GB15249/64A 1963-04-11 1964-04-13 Improvements in the manufacture of potato chips and the like Expired GB1016039A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE33263 1963-04-11

Publications (1)

Publication Number Publication Date
GB1016039A true GB1016039A (en) 1966-01-05

Family

ID=11010630

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15249/64A Expired GB1016039A (en) 1963-04-11 1964-04-13 Improvements in the manufacture of potato chips and the like

Country Status (1)

Country Link
GB (1) GB1016039A (en)

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