JP2018509171A5 - - Google Patents
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- Publication number
- JP2018509171A5 JP2018509171A5 JP2017550252A JP2017550252A JP2018509171A5 JP 2018509171 A5 JP2018509171 A5 JP 2018509171A5 JP 2017550252 A JP2017550252 A JP 2017550252A JP 2017550252 A JP2017550252 A JP 2017550252A JP 2018509171 A5 JP2018509171 A5 JP 2018509171A5
- Authority
- JP
- Japan
- Prior art keywords
- chips
- coated
- steam
- starch
- seconds
- 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.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000001016 Solanum tuberosum Species 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
本発明のこの第１の側面の特に好ましい態様によれば、顆粒により被覆された食品は、０．１秒から１０秒の間、スチームに接触する。スチームを使用することにより、食品と水の均一で制御可能な接触が可能となる。
ジャガイモは洗浄され、皮を剥かれ、チップスに切断された。次いで、このチップスは、でんぷんでプレコートされ、次いで、顆粒（平均粒子径０．５ｍｍ、３０％デキストリン、小麦粉、及びでんぷんを含む）で被覆された。次に、顆粒で被覆されたチップスは、２．５秒間の間スチームと接触し、その後すぐに揚げ物油の中に３分間沈められた。得られたチップスは、−２０℃で保存された。
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2015/056065 WO2016150476A1 (en) | 2015-03-23 | 2015-03-23 | Crispy foodstuff |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2018509171A JP2018509171A (ja) | 2018-04-05 |
| JP2018509171A5 true JP2018509171A5 (ja) | 2020-01-23 |
| JP6729867B2 JP6729867B2 (ja) | 2020-07-29 |
Family
ID=52727131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017550252A Active JP6729867B2 (ja) | 2015-03-23 | 2015-03-23 | クリスピー感のある食品 |
Country Status (17)
| Country | Link |
|---|---|
| EP (1) | EP3273803B1 (ja) |
| JP (1) | JP6729867B2 (ja) |
| CN (1) | CN107809917B (ja) |
| AU (1) | AU2015387371B2 (ja) |
| BR (1) | BR112017020531B1 (ja) |
| CA (1) | CA2979433C (ja) |
| CY (1) | CY1125132T1 (ja) |
| DK (1) | DK3273803T3 (ja) |
| ES (1) | ES2907283T3 (ja) |
| HR (1) | HRP20220212T1 (ja) |
| HU (1) | HUE057694T2 (ja) |
| LT (1) | LT3273803T (ja) |
| PL (1) | PL3273803T3 (ja) |
| PT (1) | PT3273803T (ja) |
| RS (1) | RS62985B1 (ja) |
| SI (1) | SI3273803T1 (ja) |
| WO (1) | WO2016150476A1 (ja) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810772A (zh) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | 一种低油脂甘薯脆片的制备方法及甘薯脆片 |
| FR3102911B1 (fr) | 2019-11-08 | 2023-05-05 | Epi Ingredients | Marquant croustillant laitier riche en proteines |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3852501A (en) * | 1971-12-15 | 1974-12-03 | Gen Foods Corp | Process for imparting the taste, texture, and appearance of fat frying to foodstuffs which are baked |
| US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
| US4948603A (en) * | 1988-08-16 | 1990-08-14 | Griffith Laboratories U.S.A., Inc. | Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby |
| JP3316055B2 (ja) * | 1993-09-30 | 2002-08-19 | 雪印乳業株式会社 | 油ちょう済フライ食品およびその製造方法 |
| US5431944A (en) * | 1994-01-28 | 1995-07-11 | Bunge Foods Corporation | Batter mix for frozen food products and method of making |
| DE19921681A1 (de) * | 1999-05-12 | 2000-11-16 | Aventis Cropscience Gmbh | Panierte Lebensmittel |
| US7998512B1 (en) * | 2005-01-14 | 2011-08-16 | Advanced Food Technologies, Inc. | Dough-enrobed foodstuff |
| US20120288598A1 (en) * | 2005-06-17 | 2012-11-15 | Steve Leusner | Fiber fortified cereals, cereal bars and snacks and methods for making |
| US20090258123A1 (en) * | 2008-04-14 | 2009-10-15 | J. R. Simplot Company | Process for preparing parfried potatoes for microwave heating |
| RS53913B1 (en) * | 2011-01-27 | 2015-08-31 | Crisp Sensation Holding Sa | MANUFACTURING OF FURNISHED FOOD PRODUCTS INTENDED FOR A MICROWAVE OVEN |
| CN103188950B (zh) * | 2011-09-12 | 2015-09-09 | 日清富滋株式会社 | 颗粒粉 |
-
2015
- 2015-03-23 EP EP15711743.3A patent/EP3273803B1/en active Active
- 2015-03-23 LT LTEPPCT/EP2015/056065T patent/LT3273803T/lt unknown
- 2015-03-23 WO PCT/EP2015/056065 patent/WO2016150476A1/en active Application Filing
- 2015-03-23 PT PT157117433T patent/PT3273803T/pt unknown
- 2015-03-23 HU HUE15711743A patent/HUE057694T2/hu unknown
- 2015-03-23 HR HRP20220212TT patent/HRP20220212T1/hr unknown
- 2015-03-23 DK DK15711743.3T patent/DK3273803T3/da active
- 2015-03-23 SI SI201531796T patent/SI3273803T1/sl unknown
- 2015-03-23 AU AU2015387371A patent/AU2015387371B2/en active Active
- 2015-03-23 CA CA2979433A patent/CA2979433C/en active Active
- 2015-03-23 ES ES15711743T patent/ES2907283T3/es active Active
- 2015-03-23 BR BR112017020531-9A patent/BR112017020531B1/pt active IP Right Grant
- 2015-03-23 RS RS20220118A patent/RS62985B1/sr unknown
- 2015-03-23 CN CN201580078193.5A patent/CN107809917B/zh active Active
- 2015-03-23 JP JP2017550252A patent/JP6729867B2/ja active Active
- 2015-03-23 PL PL15711743T patent/PL3273803T3/pl unknown
-
2022
- 2022-02-16 CY CY20221100133T patent/CY1125132T1/el unknown
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