GB1132296A - 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
GB1132296A
GB1132296A GB46481/67A GB4648167A GB1132296A GB 1132296 A GB1132296 A GB 1132296A GB 46481/67 A GB46481/67 A GB 46481/67A GB 4648167 A GB4648167 A GB 4648167A GB 1132296 A GB1132296 A GB 1132296A
Authority
GB
United Kingdom
Prior art keywords
oil
frying
oven
fried potato
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
GB46481/67A
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.)
Instituut voor Bewaring en Verwerking Van Lanboux
Original Assignee
Instituut voor Bewaring en Verwerking Van Lanboux
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 Instituut voor Bewaring en Verwerking Van Lanboux filed Critical Instituut voor Bewaring en Verwerking Van Lanboux
Publication of GB1132296A publication Critical patent/GB1132296A/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

1,132,296. Frying potato crisps and sticks. INSTITUT VOOR BEWARING EN VERWERKING VAN LANDBOUWPRODUKTEN. 11 Oct., 1967 [28 Oct., 1966], No. 46481/67. Heading A4D. 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.
GB46481/67A 1966-10-28 1967-10-11 Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure Expired GB1132296A (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
GB1132296A true GB1132296A (en) 1968-10-30

Family

ID=19798042

Family Applications (1)

Application Number Title Priority Date Filing Date
GB46481/67A Expired GB1132296A (en) 1966-10-28 1967-10-11 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)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1605774A2 (en) 2003-02-21 2005-12-21 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
EP2296491A1 (en) * 2008-06-12 2011-03-23 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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

Cited By (21)

* 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
EP2277389A1 (en) * 2003-02-21 2011-01-26 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP1605774B2 (en) † 2003-02-21 2015-07-29 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763306B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763304B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Methods for reducing acrylamide formation in thermally processed foods
US7767247B2 (en) 2003-02-21 2010-08-03 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP2156749A1 (en) * 2003-02-21 2010-02-24 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP2277390A1 (en) * 2003-02-21 2011-01-26 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP2277392A1 (en) * 2003-02-21 2011-01-26 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP1605774A2 (en) 2003-02-21 2005-12-21 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763305B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP2277391A1 (en) * 2003-02-21 2011-01-26 Frito-Lay North America, Inc. 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
US8124160B2 (en) 2003-02-21 2012-02-28 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
EP2296491A4 (en) * 2008-06-12 2015-02-18 Frito Lay North America Inc Method for reducing acrylamide formation in thermally processed foods
EP2296491A1 (en) * 2008-06-12 2011-03-23 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
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
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product

Also Published As

Publication number Publication date
CH498586A (en) 1970-11-15
DE1692686A1 (en) 1972-03-16
LU54633A1 (en) 1967-12-11
GR34471B (en) 1968-05-14
NL6615316A (en) 1968-04-29
DK130768C (en) 1975-11-03
ES346505A1 (en) 1969-10-16
DE1692686B2 (en) 1975-09-18
SE323870B (en) 1970-05-11
BE705754A (en) 1968-04-29
AT287458B (en) 1971-01-25
ES361497A1 (en) 1970-11-16
NO124189B (en) 1972-03-20
DK130768B (en) 1975-04-14

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