NO953984L - Potetskiver med redusert kaloriinnhold dannet ved å steke rå potetskiver i en fettblanding med redusert kaloriinnhold og fjerne en del av nevnte fettblanding fra skivene - Google Patents

Potetskiver med redusert kaloriinnhold dannet ved å steke rå potetskiver i en fettblanding med redusert kaloriinnhold og fjerne en del av nevnte fettblanding fra skivene

Info

Publication number
NO953984L
NO953984L NO953984A NO953984A NO953984L NO 953984 L NO953984 L NO 953984L NO 953984 A NO953984 A NO 953984A NO 953984 A NO953984 A NO 953984A NO 953984 L NO953984 L NO 953984L
Authority
NO
Norway
Prior art keywords
reduced calorie
slices
fat blend
potato slices
potato
Prior art date
Application number
NO953984A
Other languages
English (en)
Other versions
NO953984D0 (no
Inventor
Charissa Ann Conti-Stolz
Jeffrey John Kester
Robert William Johnston
Joseph James Elsen
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Publication of NO953984L publication Critical patent/NO953984L/no
Publication of NO953984D0 publication Critical patent/NO953984D0/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Edible Oils And Fats (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Fremgangsmåte ved fremstilling av konvensjonelle potetskiver som inneholder en fettblanding med redusert kaloriinnhold, men som ikke gir en uønsket følelse av fettethet eller voksaktighet og som har en ønskelig smørbarhet er beskrevet. Rå potetskiver neddykkes i en fettblanding med redusert kalori- innhold og stekes til et fuktighetsinnhold på fra omkring 2% til omkring 20%. Fettblandingen med redusert kaloriinnhold har en voks/fett tikso- tropisk områdeverdi i området fra omkring 25 kPa/s til omkring 150 kPa/s og omfatter fra omkring 70% til 100% av en ikke-fordøybar fettkomponent og fra 0% til omkring 30% av en triglyseridfett eller oljekomponent. Etter at potetskivene er stekt til det ønskede fuktighetsinnhold blir en mengde av fettblandingen med redusert kaloriinnhold fjernet slik at fettinnholdet av de ferdige potetskiver ligger i området fra omkring 23% til omkring 32%. Potetskiver fremstilt i henhold til fremgangsmåten er også beskrevet.
NO953984A 1993-04-08 1995-10-06 Potetskiver med redusert kaloriinnhold dannet ved å steke rå potetskiver i en fettblanding med redusert kaloriinnhold og fjerne en del av nevnte fettblanding fra skivene NO953984D0 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US4544893A 1993-04-08 1993-04-08
PCT/US1994/003553 WO1994023592A1 (en) 1993-04-08 1994-03-31 Reduced calorie potato chips obtained by frying raw potato slices in a reduced calorie fat composition and removing a portion of said fat composition from the chips

Publications (2)

Publication Number Publication Date
NO953984L true NO953984L (no) 1995-10-06
NO953984D0 NO953984D0 (no) 1995-10-06

Family

ID=21937931

Family Applications (1)

Application Number Title Priority Date Filing Date
NO953984A NO953984D0 (no) 1993-04-08 1995-10-06 Potetskiver med redusert kaloriinnhold dannet ved å steke rå potetskiver i en fettblanding med redusert kaloriinnhold og fjerne en del av nevnte fettblanding fra skivene

Country Status (17)

Country Link
EP (1) EP0692939B1 (no)
JP (1) JPH08508887A (no)
CN (1) CN1123517A (no)
AT (1) ATE175316T1 (no)
AU (1) AU668308B2 (no)
BR (1) BR9405860A (no)
CA (1) CA2159809A1 (no)
CZ (1) CZ287085B6 (no)
DE (1) DE69415799T2 (no)
DK (1) DK0692939T3 (no)
ES (1) ES2126104T3 (no)
FI (1) FI954778A (no)
GR (1) GR3029266T3 (no)
NO (1) NO953984D0 (no)
NZ (1) NZ263753A (no)
TW (1) TW342316B (no)
WO (1) WO1994023592A1 (no)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19541857A1 (de) * 1995-11-10 1997-05-15 Brock Berthold Verfahren zum Herstellen von Kartoffel-Chips
US5846589A (en) * 1996-04-29 1998-12-08 Recot, Inc. Process of making a reduced oil snack chip
US7560128B2 (en) * 2005-02-07 2009-07-14 Conagra Foods Lamb Weston, Inc. Process for preparing reduced fat frozen potato strips
US8808779B2 (en) * 2007-07-13 2014-08-19 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
US8148668B2 (en) * 2008-11-03 2012-04-03 Frito-Lay North America, Inc. Oil stripping fryer unit
CN101961096B (zh) * 2010-09-21 2012-07-04 福建省新润食品有限公司 一种降低油炸马铃薯饼脂肪含量的加工方法
WO2013138320A1 (en) * 2012-03-13 2013-09-19 White Diamond Potatoes, Llc Potato food products and methods and systems related thereto
US20180220688A1 (en) * 2015-10-01 2018-08-09 G. Nofar Food Agencies Ltd. Dried fries
SE544201C2 (en) * 2020-06-08 2022-03-01 Anders Fredlund Apparatus and method for steam frying food snack pieces

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4933199A (en) * 1989-02-01 1990-06-12 Frito-Lay, Inc. Process for preparing low oil potato chips
US5085884A (en) * 1990-04-26 1992-02-04 The Procter & Gamble Company Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor display
WO1993000823A1 (en) * 1991-07-12 1993-01-21 Unilever N.V. Edible fat-containing products
JPH06510204A (ja) * 1991-09-03 1994-11-17 ザ、プロクター、エンド、ギャンブル、カンパニー 受動的オイルロスをコントロール又は防止するための疎水性シリカの使用
JPH08508886A (ja) * 1993-04-08 1996-09-24 ザ、プロクター、エンド、ギャンブル、カンパニー 低カロリー脂肪組成物を含んだ、あるいはその脂肪組成物で揚げられた、又はその脂肪組成物でコートされた、低カロリースナック食品

Also Published As

Publication number Publication date
ES2126104T3 (es) 1999-03-16
EP0692939B1 (en) 1999-01-07
CZ260995A3 (en) 1996-01-17
CZ287085B6 (en) 2000-09-13
JPH08508887A (ja) 1996-09-24
CA2159809A1 (en) 1994-10-27
TW342316B (en) 1998-10-11
NZ263753A (en) 1997-11-24
BR9405860A (pt) 1995-12-05
ATE175316T1 (de) 1999-01-15
FI954778A0 (fi) 1995-10-06
DE69415799T2 (de) 1999-08-05
GR3029266T3 (en) 1999-05-28
EP0692939A1 (en) 1996-01-24
NO953984D0 (no) 1995-10-06
AU668308B2 (en) 1996-04-26
DK0692939T3 (da) 1999-08-30
CN1123517A (zh) 1996-05-29
FI954778A (fi) 1995-10-06
WO1994023592A1 (en) 1994-10-27
DE69415799D1 (de) 1999-02-18
AU6496794A (en) 1994-11-08

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