GB998602A - Improved crispy, expanded foodstuffs, and processes for the production thereof - Google Patents

Improved crispy, expanded foodstuffs, and processes for the production thereof

Info

Publication number
GB998602A
GB998602A GB3668/62A GB366862A GB998602A GB 998602 A GB998602 A GB 998602A GB 3668/62 A GB3668/62 A GB 3668/62A GB 366862 A GB366862 A GB 366862A GB 998602 A GB998602 A GB 998602A
Authority
GB
United Kingdom
Prior art keywords
salt
strands
production
cheese
frying
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
GB3668/62A
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 GB3668/62A priority Critical patent/GB998602A/en
Publication of GB998602A publication Critical patent/GB998602A/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

Abstract

The production of crispy, expanded food from starchy flour, e.g. potato, tapioca, rice or wheat flour, with 3.5-6% of salt and 28-35% of moisture involves extruding the mixture under pressure to produce strands containing starch not enclosed in cell walls, drying the strands until they possess a horn-like outer layer and are of mean water content 6-10%, and cooking and expanding the so-dried strands in hot fat. The fat content may be less than 25%, the salt content may be 2.6-5.5% and the weight to volume ratio may be 0.18-0.20. On drying before the frying the water content near the surface may be 7% and in the interior 17%, salt beginning to crystallize out at the surface; on frying salt crystals form in layers progressively from the outside to the centre. Cheese, or cheese, tomato or curry powder may be incorporated in the mixture extruded. Specification 822,018 is referred to.
GB3668/62A 1962-01-31 1962-01-31 Improved crispy, expanded foodstuffs, and processes for the production thereof Expired GB998602A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3668/62A GB998602A (en) 1962-01-31 1962-01-31 Improved crispy, expanded foodstuffs, and processes for the production thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3668/62A GB998602A (en) 1962-01-31 1962-01-31 Improved crispy, expanded foodstuffs, and processes for the production thereof

Publications (1)

Publication Number Publication Date
GB998602A true GB998602A (en) 1965-07-14

Family

ID=9762690

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3668/62A Expired GB998602A (en) 1962-01-31 1962-01-31 Improved crispy, expanded foodstuffs, and processes for the production thereof

Country Status (1)

Country Link
GB (1) GB998602A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU665245B2 (en) * 1992-04-10 1995-12-21 Unilever Plc Crisp edible material containing gluten and starch and method of preparing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU665245B2 (en) * 1992-04-10 1995-12-21 Unilever Plc Crisp edible material containing gluten and starch and method of preparing same

Similar Documents

Publication Publication Date Title
US4208439A (en) Preparation of pasta
US4233327A (en) Process for producing instant-cooking rice
GB1147584A (en) Snack products
US3407070A (en) Manufacture of farinaceous-based, amylose-containing food products by means of an extrusion type process
ES8405253A1 (en) Process for producing starch-based pasta products.
US3698914A (en) Method of preparing textured snack food products
ES444952A2 (en) Food products
IE800585L (en) Reformed rice products
EP0450310B1 (en) Rice pasta
GB1474394A (en) Processes for cooking extruding and expanding food mixtures
ATE227516T1 (en) WHOLE GRAIN CEREAL FOODS
ES391187A1 (en) Process and apparatus for making human foods and animal feeds
GB998602A (en) Improved crispy, expanded foodstuffs, and processes for the production thereof
GB1260047A (en) Snack food product and process
GB990747A (en) Improvements in or relating to crisp, ready-to-eat foods
IE40065L (en) Pasta product
GB1385130A (en) Artificial crisps
GB1440544A (en) Foodstuffs
GB998603A (en) Dried intermediate for a food product, and the process of producing the same
GB955636A (en) Improvements relating to quick-cooking cereal or farinaceous food products
GB1271793A (en) Method of making a food substance
GB1358097A (en) Snack food product
GB1134518A (en) Pre-cooked dehydrated pasta
GB1191243A (en) Improvements in or relating to the preparation of Preformed Food Products
IE35214L (en) Making wheat flour pasta