GB990747A - Improvements in or relating to crisp, ready-to-eat foods - Google Patents

Improvements in or relating to crisp, ready-to-eat foods

Info

Publication number
GB990747A
GB990747A GB3669/62A GB366962A GB990747A GB 990747 A GB990747 A GB 990747A GB 3669/62 A GB3669/62 A GB 3669/62A GB 366962 A GB366962 A GB 366962A GB 990747 A GB990747 A GB 990747A
Authority
GB
United Kingdom
Prior art keywords
water content
strands
less
crisp
ready
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
GB3669/62A
Inventor
Dirk Renee D Arnoud Gerkens
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.)
NIBB IT PRODUCTS ASS Ltd
Original Assignee
NIBB IT PRODUCTS ASS Ltd
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 NIBB IT PRODUCTS ASS Ltd filed Critical NIBB IT PRODUCTS ASS Ltd
Priority to GB3669/62A priority Critical patent/GB990747A/en
Publication of GB990747A publication Critical patent/GB990747A/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)
  • Grain Derivatives (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Crisp, ready-to-eat, expanded foods are made by extruding, under a pressure of at least 6 atmospheres, strands of a 25-40% water mix of starchy flour, from, e.g. potato, tapioca, rice, which has not less than 30% of the starch not enclosed in cell walls, drying the strands in air to a mean water content of less than 10% with a horny outer layer of water content not more than 85% of the mean water content, breaking the strands, and expanding the pieces by frying in hot fat or oil. Salt or curry powder may be added before the extrusion. The dried intermediate may have 8-18% water content in the centre, and 4-8% in the horny outer layer. The dried intermediate may be stored, and be re-dried before the frying. The expanded product has less than 20% fat content. Specification 822,018 is referred to.
GB3669/62A 1962-01-31 1962-01-31 Improvements in or relating to crisp, ready-to-eat foods Expired GB990747A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3669/62A GB990747A (en) 1962-01-31 1962-01-31 Improvements in or relating to crisp, ready-to-eat foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3669/62A GB990747A (en) 1962-01-31 1962-01-31 Improvements in or relating to crisp, ready-to-eat foods

Publications (1)

Publication Number Publication Date
GB990747A true GB990747A (en) 1965-04-28

Family

ID=9762711

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3669/62A Expired GB990747A (en) 1962-01-31 1962-01-31 Improvements in or relating to crisp, ready-to-eat foods

Country Status (1)

Country Link
GB (1) GB990747A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0324460A3 (en) * 1988-01-15 1990-09-05 Miles Jamison Willard Method for controlling the surface bubbling of fabricated snack products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0324460A3 (en) * 1988-01-15 1990-09-05 Miles Jamison Willard Method for controlling the surface bubbling of fabricated snack products

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