NO135051B - - Google Patents
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- Publication number
- NO135051B NO135051B NO4165/70A NO416570A NO135051B NO 135051 B NO135051 B NO 135051B NO 4165/70 A NO4165/70 A NO 4165/70A NO 416570 A NO416570 A NO 416570A NO 135051 B NO135051 B NO 135051B
- Authority
- NO
- Norway
- Prior art keywords
- starch
- weight
- component
- potato
- product
- Prior art date
Links
- 244000061456 Solanum tuberosum Species 0.000 claims description 64
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 64
- 229920002472 Starch Polymers 0.000 claims description 60
- 235000019698 starch Nutrition 0.000 claims description 60
- 239000008107 starch Substances 0.000 claims description 57
- 235000012015 potatoes Nutrition 0.000 claims description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 235000013573 potato product Nutrition 0.000 claims description 34
- 229920000856 Amylose Polymers 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 11
- 235000019640 taste Nutrition 0.000 claims description 10
- 235000012020 french fries Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 229920001938 Vegetable gum Polymers 0.000 claims description 2
- 239000000047 product Substances 0.000 description 39
- 239000011230 binding agent Substances 0.000 description 25
- 239000000203 mixture Substances 0.000 description 18
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 12
- 230000036571 hydration Effects 0.000 description 9
- 238000006703 hydration reaction Methods 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 229920001685 Amylomaize Polymers 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 229920000881 Modified starch Polymers 0.000 description 6
- 238000001125 extrusion Methods 0.000 description 6
- 235000019426 modified starch Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 4
- 239000008162 cooking oil Substances 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- TURGQPDWYFJEDY-UHFFFAOYSA-N 1-hydroperoxypropane Chemical compound CCCOO TURGQPDWYFJEDY-UHFFFAOYSA-N 0.000 description 3
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 150000002170 ethers Chemical class 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- -1 acetate ester Chemical class 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229920003086 cellulose ether Polymers 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- SZXQTJUDPRGNJN-UHFFFAOYSA-N dipropylene glycol Chemical class OCCCOCCCO SZXQTJUDPRGNJN-UHFFFAOYSA-N 0.000 description 1
- 239000002706 dry binder Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
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)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US87403769A | 1969-11-04 | 1969-11-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO135051B true NO135051B (de) | 1976-10-25 |
| NO135051C NO135051C (de) | 1977-02-02 |
Family
ID=25362850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO4165/70A NO135051C (de) | 1969-11-04 | 1970-11-02 |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE758368A (de) |
| CA (1) | CA929025A (de) |
| DE (2) | DE2053965A1 (de) |
| FR (1) | FR2068997A5 (de) |
| GB (1) | GB1316474A (de) |
| IT (1) | IT1048956B (de) |
| NL (1) | NL7016110A (de) |
| NO (1) | NO135051C (de) |
| SE (1) | SE358282B (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4419375A (en) | 1980-03-17 | 1983-12-06 | Miles J. Willard | Process for forming a potato patty |
| CA1184424A (en) * | 1980-03-17 | 1985-03-26 | William J. Englar | Natural potato binder for deep-fat fried potato patties |
| US6093439A (en) * | 1998-05-08 | 2000-07-25 | National Starch And Chemical Investment Holding Corporation | Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer |
-
0
- BE BE758368D patent/BE758368A/xx unknown
-
1970
- 1970-10-27 CA CA096682A patent/CA929025A/en not_active Expired
- 1970-10-29 DE DE19702053965 patent/DE2053965A1/de active Pending
- 1970-10-29 GB GB5138570A patent/GB1316474A/en not_active Expired
- 1970-11-02 NO NO4165/70A patent/NO135051C/no unknown
- 1970-11-03 DE DE19702062481 patent/DE2062481A1/de active Pending
- 1970-11-03 NL NL7016110A patent/NL7016110A/xx unknown
- 1970-11-03 IT IT54465/70A patent/IT1048956B/it active
- 1970-11-03 SE SE14841/70A patent/SE358282B/xx unknown
- 1970-11-04 FR FR7039652A patent/FR2068997A5/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NO135051C (de) | 1977-02-02 |
| IT1048956B (it) | 1980-12-20 |
| NL7016110A (de) | 1971-05-06 |
| GB1316474A (en) | 1973-05-09 |
| DE2053965A1 (de) | 1971-05-27 |
| CA929025A (en) | 1973-06-26 |
| SE358282B (de) | 1973-07-30 |
| BE758368A (fr) | 1971-05-03 |
| DE2062481A1 (de) | 1971-10-07 |
| FR2068997A5 (de) | 1971-09-03 |
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