MX355374B - Método para reducir el contenido de aceite en papas fritas. - Google Patents
Método para reducir el contenido de aceite en papas fritas.Info
- Publication number
- MX355374B MX355374B MX2013014396A MX2013014396A MX355374B MX 355374 B MX355374 B MX 355374B MX 2013014396 A MX2013014396 A MX 2013014396A MX 2013014396 A MX2013014396 A MX 2013014396A MX 355374 B MX355374 B MX 355374B
- Authority
- MX
- Mexico
- Prior art keywords
- oil content
- potato chip
- potato
- reduces
- reducing
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1266—Control devices, e.g. to control temperature, level or quality of the frying liquid
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1233—Deep fat fryers, e.g. for frying fish or chips the frying liquid being heated outside the frying vessel, e.g. by pumping it through a heat exchanger
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
La presente invención se refiere a un método que reduce el contenido de aceite de una papa frita. El método enseña que una caída de temperatura más rápida, gradual, al momento de la introducción inicial de la rebanada de papa en la freidora, seguido de un período de exposición más largo a una temperatura menor antes de incrementar a temperaturas de freído estándar, reduce el contenido de aceite de una papa frita. La presente invención describe además un método de tratamiento previo que implica sumergir las papas en un baño de agua caliente que da como resultado un contenido de aceite disminuido. Además, la presente invención describe un método postratamiento que implica someter la papa frita a vapor supercalentado que reduce en forma adicional el contenido de aceite. Los dos métodos de pre y postratamiento, combinados con el método de esquema de temperatura primaria para reducir el contenido de aceite, producen una papa frita con un contenido de aceite significativamente reducido.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13/153,960 US20110281005A1 (en) | 2007-07-13 | 2011-06-06 | Method for reducing the oil content of potato chips |
| PCT/US2012/041091 WO2012170523A1 (en) | 2011-06-06 | 2012-06-06 | Method for reducing the oil content of potato chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX2013014396A MX2013014396A (es) | 2014-03-21 |
| MX355374B true MX355374B (es) | 2018-04-17 |
Family
ID=47296409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2013014396A MX355374B (es) | 2011-06-06 | 2012-06-06 | Método para reducir el contenido de aceite en papas fritas. |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP2717718B1 (es) |
| BR (1) | BR112013031213A2 (es) |
| CA (1) | CA2836919C (es) |
| MX (1) | MX355374B (es) |
| RU (1) | RU2616361C2 (es) |
| WO (1) | WO2012170523A1 (es) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2762757T3 (es) * | 2014-09-26 | 2020-05-25 | Frito Lay North America Inc | Método para hacer de forma continua patatas chips tipo perol |
| IT201600069848A1 (it) | 2015-07-09 | 2018-01-05 | Tna Australia Pty Ltd | Friggitrice. |
| CN108627456B (zh) * | 2017-03-20 | 2023-08-15 | 甘肃农业大学 | 薯类作物含水量测定装置及其测定方法 |
| GB2582693B (en) * | 2020-01-08 | 2021-04-21 | Freshers Foods Ltd | A continuous method of producing cooked pork rinds |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4537786A (en) | 1983-12-05 | 1985-08-27 | Frito-Lay, Inc. | Method of preparing low oil fried potato chips |
| US4721625A (en) | 1985-11-01 | 1988-01-26 | Borden, Inc. | Process for preparing low oil potato chips |
| US4929461A (en) * | 1986-12-22 | 1990-05-29 | Frito-Lay, Inc. | Process for producing batch type potato chips on a continuous basis |
| DE3725285A1 (de) | 1987-07-30 | 1989-02-09 | Bayer Ag | Antibackmittel und ein verfahren zum auftragen dieser antibackmittel auf ammoniumbifluorid und/oder -fluorid-salzgemische und -salze |
| CA2042654C (en) | 1990-05-18 | 1996-10-01 | William Douglas Henson | Apparatus and process for producing kettle-style chips |
| US7303777B2 (en) * | 2004-07-20 | 2007-12-04 | Frito-Lay North America, Inc. | Method for continuously making kettle style potato chips |
| US8808779B2 (en) * | 2007-07-13 | 2014-08-19 | Frito-Lay North America, Inc. | Method for reducing the oil content of potato chips |
-
2012
- 2012-06-06 RU RU2013156761A patent/RU2616361C2/ru not_active IP Right Cessation
- 2012-06-06 BR BR112013031213A patent/BR112013031213A2/pt not_active IP Right Cessation
- 2012-06-06 MX MX2013014396A patent/MX355374B/es active IP Right Grant
- 2012-06-06 CA CA2836919A patent/CA2836919C/en active Active
- 2012-06-06 WO PCT/US2012/041091 patent/WO2012170523A1/en active Application Filing
- 2012-06-06 EP EP12796058.1A patent/EP2717718B1/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| RU2616361C2 (ru) | 2017-04-14 |
| BR112013031213A2 (pt) | 2017-01-31 |
| CA2836919A1 (en) | 2012-12-13 |
| EP2717718A4 (en) | 2014-12-31 |
| CA2836919C (en) | 2019-10-01 |
| MX2013014396A (es) | 2014-03-21 |
| EP2717718A1 (en) | 2014-04-16 |
| RU2013156761A (ru) | 2015-07-20 |
| EP2717718B1 (en) | 2018-02-28 |
| WO2012170523A1 (en) | 2012-12-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |