GB2434520A

GB2434520A - A vegetable product formed from vegetable crisps

Info

Publication number: GB2434520A
Application number: GB0601723A
Authority: GB
Inventors: Caroline Ann Oakley
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-01-27
Filing date: 2006-01-27
Publication date: 2007-08-01
Anticipated expiration: 2026-01-27
Also published as: GB2434520B; GB0601723D0

Abstract

A vegetable product 1 comprises at least two vegetable crisps 2 attached together at least at one point. The product may be in the form of a bar, the crisps being held together by the combined action of starch exposed during the processing of the raw vegetable and the cooking process giving rise to the product. The crisps may be made from potato, sweet potato, parsnip, carrot or beetroot. During production the raw vegetable crisps may be placed in a mould having the desired shape before the crisps are cooked in the mould by baking, flash or deep fat frying.

Description

"A VEGETABLE PRODUCT"

Description of Invention

The invention relates to a vegetable product and, in particular, a vegetable product, preferably in the form of a bar. More particularly, the present invention relates to a vegetable product, preferably in the form of a bar, which is made up of, or comprises vegetable crisps.

Vegetable crisps made from potato, parsnip, carrot, beetroot and sweet potato are a common every day snack.

Vegetable crisps are usually sold in standard packets formed by a sheet of plastic heat sealed together to form a closed container.

As will be appreciated, because the individual crisps are loosely packed they are prone to spilling from the packet thereby resulting in mess. In addition, another disadvantage associated with packets of crisps is that one generally requires two hands to consume a packet of crisps, namely, one hand to hold the packet and the other to remove individual crisps from the packet.

Moreover, as one needs to individually handle the majority of the crisps to consume them, this inevitably results in soiling of the hands by the accumulated transfer of grease, seasonings and/or flavourings from each crisp handled.

One attempt to overcome the above problems, with regard to potato crisps, is disclosed in UK Patent Application No. GB 0317792.0. A crisp bar is provided in which slithers of potato are latticed together and the ends of the potato are stuck down using a small amount of mash potato. The bar is then baked or fried in a special mould, seasoned and flavoured as necessary. The crisp bar provides a less awkward way of enjoying crisps in the sense that only one hand is required to consume the bar. That is, and unlike the situation above with standard packets of crisps, the consumer need only hold onto the bar itself or its associated packaging to consume the bar, for example, as you would do with a chocolate bar, like a MARS bar. In addition, because the crisp bar is in the form of a bar, the consumer is no longer required to individually handle each crisp and therefore, the accumulation of grease, seasonings and/or flavourings brought about by individually handling each crisp is reduced.

As suggested by the aforementioned UK Patent Application, it would appear that in order to obtain a potato crisp bar it is essential to use latticed potato slithers stuck down at the ends by mashed potato.

It is an object of the present invention to provide a vegetable product that is easy to eat and provides less mess when eating in comparison to a standard packet of crisps. It is a further object of the present invention to provide a vegetable product that is easy and quick to make, both on a non-commercial and/or a commercial scale. It is a further object of the present invention to provide a vegetable product that has a consistent quality.

In a first aspect of the present invention, there is provided a vegetable product, preferably in the shape of a bar, comprising at least two vegetable crisps which are attached together at at least one point, wherein the product is not a vegetable product in the from of a bar, which has been baked or fried in a mould, and which is made of thin lattice strips of potato which are held together by the use of mash potato.

The main advantage provided by the vegetable product in accordance with the present invention is that due to the simplicity of the product; this reflected by the fact that it does not need to have the crisps arranged in a lathced arrangement and need mashed potato to hold down the ends, it is quick and easy to manufacture, thereby reducing the cost of the manufacture of the

vegetable product.

The arrangement of a vegetable product of the present invention also has the advantages of being easy to hold, thereby enabling easier and less messy consumption of the vegetable product.

The vegetable product in the form of a bar also provides the advantage that the vegetable product can be held in one hand of the consumer, leaving the other hand of the consumer free to carry out other tasks.

Advantageously, the at least two crisps are held together by the combined action of starch exposed during the processing of the raw vegetable and the cooking process giving rise to the vegetable product.

Preferably, the at least two crisps are made from one or more of the group consisting of: potato, sweet potato, parsnip, carrot and beetroot.

More preferably, the at least two crisps are made from potato.

Advantageously, the potato has a low water content. This is to ensure that the vegetable product comprising a plurality of potato crisps is cooked evenly all the way through. Preferably, the potato having a low water contents is a chipping or crisping potato. More preferably, the potato is selected from the group of potato varieties consisting of: Mans Piper, Lady Rosetta, Golden Wonder, King Edward and Sante. The use of such a type or particular variety of potato ensures that the vegetable product is cooked evenly throughout, ensuring that the middle of the product is not soggy in contrast to the outside of the product which is burnt.

In a preferred embodiment the vegetable product further comprises seasoning and/or flavouring.

Advantageously, the product is in the form of a bar, or a plurality of bars.

It is envisaged that the bar can be of any shape or form. For example, the vegetable product could be rectangular, substantially rectangular, cuboidal, substantially cuboidal, triangular, substantially triangular, cylindrical, substantially cylindrical or any other desired shape.

In a preferred embodiment, the at least two crisps in the form of a bar are segmented along their length and/or width, thereby providing a plurality of segments; each segment being separated to one or more other segments by one or more frangible lines of weakness.

Again, any shape or size of bar is envisaged, as discussed above. It is also envisaged that any arrangement of segments separated by a frangible line of weakness could be provided. For example, a grid of six segments could be provided.

It is envisaged that the plurality of crisps will be provided in any suitable arrangement to form the desired shape.

Advantageously, the plurality of crisps are stacked on top of each other.

Advantageously, the plurality of crisps are in a latticed arrangement.

In a further aspect of the invention, there is provided a vegetable product, preferably in the shape of a bar, comprising at least two potato crisps which are attached together at at least one point, wherein the potato has a low water content. Advantageously the potato is a chipping or crisping potato. More advantageously, the potato is selected from the group of potato varieties consisting of: Mans Piper, Lady Rosetta, Golden Wonder, King Edward and Sante. The use of such a type or particular variety of potato ensures that the vegetable product is cooked evenly throughout, ensuring that the middle of the product is not soggy in contrast to the outside of the product which is burnt.

In a preferred embodiment the at least two crisps are held together by the combined action of starch exposed during the processing of the raw potato and the cooking process giving rise to the vegetable product In a preferred embodiment the vegetable product further comprises seasoning and/or flavouring.

Advantageously, the product is in the form of a bar, or a plurality of bars. It is envisaged that the bar can be of any shape or form. For example, the vegetable product could be rectangular, substantially rectangular, cuboidal, substantially cuboidal, triangular, substantially triangular, cylindrical, substantially cylindrical or any other desired shape.

In a preferred embodiment, the at least two crisps in the form of a bar are segmented along their length and/or width, thereby providing a plurality of segments; each segment being separated to one or more other segments by one or more frangible lines of weakness. Again, any shape or size of bar is envisaged, as discussed above, It is also envisaged that any arrangement of segments separated by a frangible line of weakness could be provided. For example, a grid of six segments could be provided.

It is envisaged that the plurality of crisps will be provided in any suitable arrangement to form the desired shape. Advantageously, the plurality of crisps are stacked on top of each other. Advantageously, the plurality of cnisps are in a latticed arrangement.

In accordance with a further aspect of the present invention, there is provided a method of manufacturing a vegetable product, the method comprising the steps of: a) preparing at least two raw vegetable crisps b) placing the at least two raw vegetable crisps in a mould having the desired shape, such that the at least two vegetable crisps are touching one another at a least one point C) cooking the at least two vegetable crisps in the mould Any suitable mould can be used in the above method in order to provide a vegetable product in the desired shape and size.

Preferably, the cooking step of step c) is selected from the group consisting of baking, flash frying and deep fat frying.

More preferably, the cooking step is deep fat frying for 2 to 4 minutes.

Advantageously, the preparation step of step b) entails washing, peeling and slicing at least one vegetable to form thin raw vegetable crisps.

The peeling step may be carried out using a standard potato peeler or a commercial peeling and/or slicing machine(s) set to peel and slice the potatoes to an exact pre-set thickness.

In a preferred embodiment, the vegetable crisp is cut to a desired shape and/or size.

Advantageously, the method further comprises the step of the addition of seasoning and/or flavouring to the plurality of potato crisps after step b) and/or step c).

Preferably, the plurality of vegetable crisps are removed from the mould for d rain I ng.

In order that the present invention may be more readily understood, non limiting embodiments thereof will now be described, by way of example, with reference to the accompanying drawings in which: Figure 1 is a side view of a first embodiment of a vegetable product in accordance with the present invention; Figure 2 is a perspective view of the first embodiment of a vegetable product in accordance with the present invention; Figure 3 is a side view of a second embodiment of a vegetable product in accordance with the present invention; and Figure 4 is a perspective view of the second embodiment of a vegetable product in accordance with the present invention.

As illustrated in figure 1, a first embodiment of a vegetable product according to the present invention comprises a plurality of potato crisps (2) arranged in the form of a bar(1).

In this embodiment the plurality of potato crisps (2) making up the bar (1) are held together by the combined action of starch and the cooking process. In particular, it was surprisingly found that the starch naturally exposed upon slicing or cutting assisted with attaching the plurality of crisps (2) to one another, that is, on cooking the product, for example, on flash frying the raw potato crisps, which make up the product. Therefore, there is no requirement to use a latticed arrangement of potato in combination with mashed potato to provide a bar of potato crisps having the desired bar-like configuration. As shown in figures 1 and 2, the plurality of crisps (2) are provided in any suitable arrangement to form the desired bar shape.

A second embodiment of the invention is shown in figures 3 and 4. In this embodiment, the vegetable product again comprises a plurality of potato crisps (2) held together in the form of a bar (1). The vegetable product has three segments (3) comprising a plurality of crisps (2) separated by two thinner segments (4) comprising a plurality of crisps (2). The thinner segments (4) provide a frangible line of weakness, thereby enabling the larger segments (3) to be easily separated during consumption. In this embodiment, the plurality of crisps (2) form a continuous stretch of crisps from one end of the bar (1) to the other end of the bar (1). However, it is envisaged that one long crisp could be provided from one end of the bar to the other end of the bar.

In accordance with a further aspect of the present invention, a method is provided for the manufacture of a vegetable product. A non-limiting example of such a method is outlined below: a) washing the potatoes thoroughly b) peeling the potatoes c) slicing the potatoes into thin crisps of the desired shape and size d) optionally, cuffing the potato crisps to ensure that the thin crisps are of the desired shape and size e) optionally, adding the seasoning and/or flavouring to the plurality of potato crisps 0 placing the plurality of potato crisps into a mould having the desired shape and size of the vegetable product g) placing the plurality of crisps in the mould into a deep fat fryer for 2 to 4 minutes h) optionally, adding the seasoning and/or flavouring to the vegetable product I) removing the plurality of potato crisps from the mould and allowing to drain, such as by placing on the vegetable product onto kitchen roll or a draining rack.

The mould used in the above method may be adapted to ensure that a bar in accordance with the second embodiment is achieved, as illustrated in figures 3 and 4.

In view of the above, it is clear that a vegetable product in accordance with the present invention is, due to its simplicity, quick and easy to manufacture, thereby enabling the manufacture of the vegetable product to be carried out in a cost effective and timely manner. Furthermore, the vegetable product is easy to consume, without making excessive mess.

When used in this specification, the terms "crisp" and "cusps" are intended to cover all forms of crisp(s), including the products defined in some countries as "potato chip" or "potato chips".

When used in this specification and claims, the terms "comprises" and "comprising" and variations thereof mean that the specified features, steps or integers are included. The terms are not to be interpreted to exclude the presence of other features, steps or components.

The features disclosed in the foregoing description, or the following claims, or the accompanying drawings, expressed in their specific forms or in terms of a means for performing the disclosed function, or a method or process for attaining the disclosed result, as appropriate, may, separately, or in any combination of such features, be utilised for realising the invention in diverse forms thereof.

Claims

Claims 1. A vegetable product, preferably in the shape of a bar,

comprising at least two vegetable crisps which are attached together at at least one point, wherein the product is not a vegetable product in the from of a bar, which has been baked or fried in a mould, and which is made of thin lattice strips of potato which are held together by the use of mash potato.

2. The vegetable product according to Claim 1, wherein the at least two crisps are held together by the combined action of starch exposed during the processing of the raw vegetable and the cooking process giving rise to the

vegetable product.

3. The vegetable product according to any one of the preceding claims, wherein the at least two crisps are made from one or more of the group consisting of: potato, sweet potato, parsnip, carrot and beetroot.

4. The vegetable product according to Claim 3, wherein the at least two crisps are made from potato.

5. The vegetable product according to any one of Claims 3 or 4, wherein the potato has a low water content.

6. The vegetable product according to any one of Claims 3 to 5, wherein the potato is a chipping or crisping potato.

7. The vegetable product according to any one of Claims 3 to 6, wherein the potato is selected from the group of potato varieties consisting of: Mans Piper, Lady Rosetta, Golden Wonder, King Edward and Sante.

8. The vegetable product according to any one of the proceeding claims, further comprising seasoning and/or flavouring.

9. The vegetable product of any proceeding claim, wherein the product is in the form of a bar, or a plurality of bars.

10. The vegetable product according to anyone of the proceeding claims, wherein the at least two crisps in the form of a bar are segmented along their length and/or width, thereby providing a plurality of segments; each segment being separated to one or more other segments by one or more frangible lines of weakness.

11. A vegetable product according to anyone of the proceeding claims, wherein the plurality of crisps are stacked on top of each other.

12. The vegetable product according to anyone of claims 1 to 10, wherein the plurality of crisps are in a latticed arrangement.

13. A method of manufacturing a vegetable product, the method comprising the steps of: a) preparing at least two raw vegetable crisps b) placing the at least two raw vegetable crisps in a mould having the desired shape, such that the at least two vegetable crisps are touching one another at a least one point C) cooking the at least two vegetable crisps in the mould 14. The method according to Claim 13, wherein the cooking step of step C) is selected from the group consisting of baking, flash frying and deep fat frying.

15. The method according to Claim 14, wherein the cooking step is deep fatfryingfor2to4 minutes.

16. The method according to any one of Claims 13 to 15, wherein the preparation step of step b) entails washing, peeling and slicing at least one vegetable to form thin raw vegetable crisps.

17. The method according to Claim 16, wherein the vegetable crisp is cut to a desired shape and/or size.

18. The method according to any one of Claims 13 to 17, further comprising the addition of seasoning and/or flavouring to the plurality of potato crisps after step b) and/or step c).

19. The method of any one of Claims 13 to 18, wherein the plurality of vegetable crisps are removed from the mould for draining.

20. A vegetable product substantially as hereinbefore described with reference to and as shown in Figures 1 to 4 of the accompanying drawings.

21. A method of manufacturing a vegetable product as hereinbefore described.