JPS4955859A - - Google Patents
Info
- Publication number
- JPS4955859A JPS4955859A JP48086264A JP8626473A JPS4955859A JP S4955859 A JPS4955859 A JP S4955859A JP 48086264 A JP48086264 A JP 48086264A JP 8626473 A JP8626473 A JP 8626473A JP S4955859 A JPS4955859 A JP S4955859A
- Authority
- JP
- Japan
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/285,289 US4058631A (en) | 1972-08-30 | 1972-08-30 | Enzyme-treated fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS4955859A true JPS4955859A (en:Method) | 1974-05-30 |
| JPS5725177B2 JPS5725177B2 (en:Method) | 1982-05-28 |
Family
ID=23093607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8626473A Expired JPS5725177B2 (en:Method) | 1972-08-30 | 1973-07-31 |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US4058631A (en:Method) |
| JP (1) | JPS5725177B2 (en:Method) |
| CA (1) | CA1024815A (en:Method) |
| FR (1) | FR2197533B1 (en:Method) |
| GB (1) | GB1390585A (en:Method) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009509568A (ja) * | 2005-10-04 | 2009-03-12 | アショーリアン、ジャムシッド | 脂肪含有量を減少した揚げ物食品 |
| US9615601B2 (en) | 2005-10-04 | 2017-04-11 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4900573A (en) * | 1988-06-17 | 1990-02-13 | The Dow Chemical Company | Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose |
| US5188859A (en) * | 1990-10-25 | 1993-02-23 | The Procter & Gamble Company | Low fat snack |
| US5171600A (en) * | 1990-12-19 | 1992-12-15 | The Procter & Gamble Company | Process for making low fat snack |
| AU643134B2 (en) * | 1991-04-24 | 1993-11-04 | Byron Food Science Pty Limited | Fat free potato chips and straws |
| US5312631A (en) * | 1992-01-07 | 1994-05-17 | Mikakuto Co., Ltd. | Method of preventing cut pieces of agricultural products containing starch from sticking to each other in the drying and cooking steps |
| US5811277A (en) * | 1995-02-21 | 1998-09-22 | Food Industry Research And Development Institute | Method for recovery and purification of isoamylase by adsorption on raw starch |
| PT766924E (pt) * | 1995-09-28 | 2002-05-31 | Nestle Sa | Batatas fritas as rodelas finas e grossas de baixo valor calorico |
| DE60140385D1 (de) * | 2000-04-14 | 2009-12-17 | Novozymes Inc | Pektinase-Behandlung von Kartoffelprodukten |
| EP1363506B1 (en) * | 2001-02-21 | 2005-11-23 | Novozymes A/S | Production of starchy food products |
| US7662761B2 (en) | 2005-05-31 | 2010-02-16 | Conopco, Inc. | Soap bars comprising insoluble multivalent ion soap complexes |
| PL1933639T3 (pl) | 2005-10-04 | 2017-02-28 | Jimmyash Llc | Sposoby wytwarzania przekąskowych produktów oraz tak wytworzone produkty |
| US20100080868A1 (en) * | 2008-09-26 | 2010-04-01 | Frito-Lay North America, Inc. | Mash Process Offering Better Control |
| HK1258516A1 (zh) | 2015-08-03 | 2019-11-15 | 吉米安仕有限责任公司 | 用於向食品中受控地引入油的方法 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2784094A (en) * | 1950-04-28 | 1957-03-05 | Sives William Lyle | Process of increasing the digestibility of starch containing potatoes and cereals |
| US2598838A (en) * | 1950-10-26 | 1952-06-03 | American Home Foods Inc | Potato product |
| US2779678A (en) * | 1953-12-29 | 1957-01-29 | Froedtert Corp | Method of treating cooked food products |
| US3230094A (en) * | 1963-05-24 | 1966-01-18 | Frito Lay Inc | Potato chip products and process for making same |
| US3175914A (en) * | 1963-01-09 | 1965-03-30 | Vahlsing Inc | Method of treating potato solids |
| US3424591A (en) * | 1965-06-09 | 1969-01-28 | Dow Chemical Co | Hydrocolloid surface treatment to yield french fried potato products |
| US3443964A (en) * | 1966-04-21 | 1969-05-13 | Nat Starch Chem Corp | Pulpy textured food systems containing inhibited starches |
| US3551293A (en) * | 1967-03-31 | 1970-12-29 | Staley Mfg Co A E | Method for enzymatically hydrolyzing starch |
| US3394010A (en) * | 1967-10-13 | 1968-07-23 | Staley Mfg Co A E | Process for treating potato slices with a cross-linking agent |
| US3617300A (en) * | 1967-12-28 | 1971-11-02 | Gen Mills Inc | In situ conversion of starch |
| US3595666A (en) * | 1968-01-05 | 1971-07-27 | Gen Mills Inc | Process of increasing fat-absorptivity of starch by enzymatic hydrolysis |
| US3597227A (en) * | 1968-04-03 | 1971-08-03 | Nat Starch Chem Corp | Novel amylose coatings for deep fried potato products |
-
1972
- 1972-08-30 US US05/285,289 patent/US4058631A/en not_active Expired - Lifetime
-
1973
- 1973-07-24 CA CA177,165A patent/CA1024815A/en not_active Expired
- 1973-07-31 JP JP8626473A patent/JPS5725177B2/ja not_active Expired
- 1973-08-16 GB GB3882173A patent/GB1390585A/en not_active Expired
- 1973-08-17 FR FR7329948A patent/FR2197533B1/fr not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009509568A (ja) * | 2005-10-04 | 2009-03-12 | アショーリアン、ジャムシッド | 脂肪含有量を減少した揚げ物食品 |
| JP2013074896A (ja) * | 2005-10-04 | 2013-04-25 | Jamshid Ashourian | 脂肪含有量を減少した揚げ物食品 |
| US8980350B2 (en) | 2005-10-04 | 2015-03-17 | Jimmyash Llc | Fried food products having reduced fat content |
| US9615601B2 (en) | 2005-10-04 | 2017-04-11 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
| US9839231B2 (en) | 2005-10-04 | 2017-12-12 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
| US9894918B2 (en) | 2005-10-04 | 2018-02-20 | Jimmyash Llc | Fried food products having reduced fat content |
| US10721951B2 (en) | 2005-10-04 | 2020-07-28 | Jimmy Ash Llc | Process for the controlled introduction of oil into food products |
| US10743571B2 (en) | 2005-10-04 | 2020-08-18 | Jimmy Ash Llc | Fried food products having reduced fat content |
| US11439167B2 (en) | 2005-10-04 | 2022-09-13 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
Also Published As
| Publication number | Publication date |
|---|---|
| GB1390585A (en) | 1975-04-16 |
| CA1024815A (en) | 1978-01-24 |
| US4058631A (en) | 1977-11-15 |
| FR2197533B1 (en:Method) | 1982-04-02 |
| JPS5725177B2 (en:Method) | 1982-05-28 |
| FR2197533A1 (en:Method) | 1974-03-29 |