GB1167884A - Method of Producing Crisp Comestible Products. - Google Patents

Method of Producing Crisp Comestible Products.

Info

Publication number
GB1167884A
GB1167884A GB48697/66A GB4869766A GB1167884A GB 1167884 A GB1167884 A GB 1167884A GB 48697/66 A GB48697/66 A GB 48697/66A GB 4869766 A GB4869766 A GB 4869766A GB 1167884 A GB1167884 A GB 1167884A
Authority
GB
United Kingdom
Prior art keywords
band
subjected
mass
air
crisp
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
GB48697/66A
Inventor
Vasily Romanovich Prokhorov
Mark Solomono Shister-Kleinman
Viktor Dmitrievich Potapov
Dmitry Dmitrievich Korolev
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.)
G PI GIPROPISCHEPROM
Original Assignee
G PI GIPROPISCHEPROM
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 G PI GIPROPISCHEPROM filed Critical G PI GIPROPISCHEPROM
Priority to GB48697/66A priority Critical patent/GB1167884A/en
Publication of GB1167884A publication Critical patent/GB1167884A/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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

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)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

1,167,884. Extruding food preparations. GOSUDARSTVENNY PROEKTNY INSTITUT " GIPROPISCHEPROM." 31 Oct., 1966, No. 48697/66. Heading B5A. [Also in Division A2] In a method of producing a semi-finished product of the potato crisp type, the dry ingredients comprising potato meal, starch and salt, are mixed with hot water to form a pasty mass, which mass is subjected to a vacuum, and is then formed into a band up to 0À7 mm. thick, for example by extrusion, and this band is then subjected to heat treatment by the simultaneous action of hot air and steam, and cooling by a jet of air. The product, after drying, may be fried for example for 3-5 sees. in fat at 200-230‹ C. to give an expanded crisp having a tender porous structure. A suitable apparatus comprises an extruder wherein the mass is subjected to a vacuum and extruded through a die to form the band, a heating chamber wherein the band is subjected to the simultaneous action of hot air and steam, and an air jet for cooling the thus heated band.
GB48697/66A 1966-10-31 1966-10-31 Method of Producing Crisp Comestible Products. Expired GB1167884A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB48697/66A GB1167884A (en) 1966-10-31 1966-10-31 Method of Producing Crisp Comestible Products.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB48697/66A GB1167884A (en) 1966-10-31 1966-10-31 Method of Producing Crisp Comestible Products.

Publications (1)

Publication Number Publication Date
GB1167884A true GB1167884A (en) 1969-10-22

Family

ID=10449594

Family Applications (1)

Application Number Title Priority Date Filing Date
GB48697/66A Expired GB1167884A (en) 1966-10-31 1966-10-31 Method of Producing Crisp Comestible Products.

Country Status (1)

Country Link
GB (1) GB1167884A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2166638A (en) * 1984-11-14 1986-05-14 D & S Process for the preparation of a snack food half product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2166638A (en) * 1984-11-14 1986-05-14 D & S Process for the preparation of a snack food half product

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees