NO984912L - FremgangsmÕte ved fremstilling av frosne delvis stekte potetstrimler med velstekt tekstur, etter steking i ovn - Google Patents
FremgangsmÕte ved fremstilling av frosne delvis stekte potetstrimler med velstekt tekstur, etter steking i ovnInfo
- Publication number
- NO984912L NO984912L NO984912A NO984912A NO984912L NO 984912 L NO984912 L NO 984912L NO 984912 A NO984912 A NO 984912A NO 984912 A NO984912 A NO 984912A NO 984912 L NO984912 L NO 984912L
- Authority
- NO
- Norway
- Prior art keywords
- potato strips
- fried potato
- oven
- partially fried
- roasting
- Prior art date
Links
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
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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Foreliggende oppfinnelse vedrører frosne hydrerte del- vis stekte potetstrimler omfattende 35-55% fuktighet, som når de er blitt ferdigstekt i ovn, har tilnærmet lik indre og ytre tekstur som frityrstekte pommes frites. Nærmere bestemt vedrører oppfinnelsen delvis stekte potetstrimler for en påfølgende ferdigsteking i ovn før forbruk, som fremstilles ved å: (a) delvis steke potetstrimler ved en oljetemperatur fra 130-200°C over et tilstrekkelig langt tidsrom for å nedsette fuk- tighetsinnholdet av de delvis stekte potetstrimler til 30-50%, (b) hydrere overflaten av de delvis stekte potetstrimler inntil vekten derav øker med fra 1-12% og (c) frycG de hydrerte delis stekte potetstrimler. De frosne hydrerte delvis stekte potetstrimler har et bulkfuktighetsinnhold fra 35-55% fuktighet.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US63982096A | 1996-04-29 | 1996-04-29 | |
PCT/US1997/006391 WO1997040707A1 (en) | 1996-04-29 | 1997-04-16 | Process for preparing frozen par-fried potato strips having deep fried texture when oven finished |
Publications (2)
Publication Number | Publication Date |
---|---|
NO984912D0 NO984912D0 (no) | 1998-10-22 |
NO984912L true NO984912L (no) | 1998-12-04 |
Family
ID=24565682
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO984912A NO984912L (no) | 1996-04-29 | 1998-10-22 | FremgangsmÕte ved fremstilling av frosne delvis stekte potetstrimler med velstekt tekstur, etter steking i ovn |
Country Status (21)
Country | Link |
---|---|
US (1) | US6042870A (no) |
EP (1) | EP0906033A1 (no) |
JP (1) | JPH11508144A (no) |
KR (1) | KR20000065077A (no) |
CN (1) | CN1219846A (no) |
AR (1) | AR006898A1 (no) |
AU (1) | AU725115B2 (no) |
BR (1) | BR9708833A (no) |
CA (1) | CA2252121A1 (no) |
CO (1) | CO4600629A1 (no) |
CZ (1) | CZ344098A3 (no) |
EG (1) | EG20669A (no) |
IL (1) | IL126629A0 (no) |
MA (1) | MA24247A1 (no) |
NO (1) | NO984912L (no) |
NZ (1) | NZ332272A (no) |
PE (1) | PE68198A1 (no) |
TR (1) | TR199802177T2 (no) |
TW (1) | TW374696B (no) |
WO (1) | WO1997040707A1 (no) |
ZA (1) | ZA973539B (no) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6548093B1 (en) | 1999-04-29 | 2003-04-15 | J. R. Simplot Company | Process for preparing storage stable low moisture parfried potato strips |
US20020127315A1 (en) * | 2001-03-08 | 2002-09-12 | Doan Craig Howard | Process for preparing french fried potatoes having an extended shelf life at refrigerated temperatures and a reduced reconstitution time |
BRPI0307791B1 (pt) | 2002-02-20 | 2020-08-11 | J.R. Simplot Company | Métodos para modificar característica de planta selecionada |
US7534934B2 (en) | 2002-02-20 | 2009-05-19 | J.R. Simplot Company | Precise breeding |
US20050220973A1 (en) * | 2002-02-28 | 2005-10-06 | Mccain Foods Limited | Reduced fat chip and manufacturing process |
WO2004040999A1 (en) * | 2002-11-08 | 2004-05-21 | Bayer Cropscience Gmbh | Process for reducing the acrylamide content of heat-treated foods |
CA2544685A1 (en) * | 2003-11-21 | 2005-06-09 | Kellogg Company | Method for formation of puffed cereal cakes |
CN101389755B (zh) | 2004-09-24 | 2014-06-11 | J.R.西姆普罗特公司 | 基因沉默 |
US20070098860A1 (en) * | 2005-10-28 | 2007-05-03 | J.R. Simplot Company | Post-roast infusion of vegetable and fruit pieces |
US8435583B2 (en) * | 2006-07-06 | 2013-05-07 | J.R. Simplot Company | French fry production method with reduced crumb generation |
US20080038443A1 (en) * | 2006-08-09 | 2008-02-14 | Dwane Bert Benson | Process for preparing potato products having reduced trans-fat levels |
CA2784218C (en) * | 2009-12-29 | 2016-10-18 | Team Foods Colombia S.A. | Fatty compound that reduces the formation of ice crystals on pre-fried frozen foods |
CA2822323A1 (en) * | 2012-10-18 | 2014-04-18 | Hormel Foods Corporation | Extended shelf life sandwich and method of making said sandwich |
JP6994433B2 (ja) * | 2017-06-02 | 2022-01-14 | 株式会社日清製粉グループ本社 | 冷凍食品の製造方法 |
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US2831854A (en) * | 1955-05-24 | 1958-04-22 | Procter & Gamble | Method for preparing fatty esters of non-reducing oligosaccharides in the presence of an amide |
US2962419A (en) * | 1957-05-20 | 1960-11-29 | Heyden Newport Chemical Corp | Dietetic compositions |
US3397993A (en) * | 1965-09-20 | 1968-08-20 | Mcdonalds System Inc | Process for preparing frozen french fry potato segments |
US3600186A (en) * | 1968-04-23 | 1971-08-17 | Procter & Gamble | Low calorie fat-containing food compositions |
US3865964A (en) * | 1971-03-15 | 1975-02-11 | Ore Ida Foods | Coating the surface of frozen, fried french fries with atomized fat globules |
US3968265A (en) * | 1973-02-01 | 1976-07-06 | American Potato Company | Freeze-thaw stable, french fry potato product and process for producing the same |
US3934046A (en) * | 1973-04-06 | 1976-01-20 | The United States Of America As Represented By The Secretary Of Agriculture | Water leaching pre-fried potato slices |
US3932532A (en) * | 1973-06-01 | 1976-01-13 | Ici United States Inc. | Ethers of polyglycerol |
US3963699A (en) * | 1974-01-10 | 1976-06-15 | The Procter & Gamble Company | Synthesis of higher polyol fatty acid polyesters |
US4109012A (en) * | 1975-05-19 | 1978-08-22 | The Procter & Gamble Company | Preparation of french fries |
US4005195A (en) * | 1976-02-12 | 1977-01-25 | The Procter & Gamble Company | Compositions for treating hypercholesterolemia |
CA1064764A (en) * | 1976-03-30 | 1979-10-23 | Bruce E. Phillips | Frozen french fried potatoes with oil sprayed surfaces |
US4109020A (en) * | 1977-07-01 | 1978-08-22 | The United States Of America As Represented By The Secretary Of The Army | Method of producing crisp reheated french fried potatoes |
US4219575A (en) * | 1978-11-13 | 1980-08-26 | Amfac Foods, Inc. | Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating |
US4269861A (en) * | 1979-02-21 | 1981-05-26 | Heat And Control, Inc. | Process for preparing french fried potatoes and apparatus |
DE3065049D1 (en) * | 1979-08-06 | 1983-11-03 | Gen Foods Corp | A frozen sliced potato product that simulates deep-fried potatoes and a method of manufacturing it |
GB2078081B (en) * | 1980-06-26 | 1984-01-18 | Lamb Weston Inc | Proces for preparing frozen french fried potatoes for oven reheating |
US4551340A (en) * | 1980-12-02 | 1985-11-05 | General Foods Corporation | Process for preparing frozen par-fried potatoes |
US4456624A (en) * | 1983-01-14 | 1984-06-26 | Lamb-Weston, Inc. | Process for making french fried potatoes |
US4590080A (en) * | 1983-03-28 | 1986-05-20 | J. R. Simplot Company | Process for preparing parfried and frozen potato products |
US4508746A (en) * | 1983-06-20 | 1985-04-02 | Cpc International Inc. | Low calorie edible oil substitutes |
US4518772A (en) * | 1983-06-23 | 1985-05-21 | The Proctor & Gamble Company | Synthesis of higher polyol fatty acid polyesters using high soap:polyol ratios |
US4517360A (en) * | 1983-06-23 | 1985-05-14 | The Procter & Gamble Company | Synthesis of higher polyol fatty acid polyesters using carbonate catalysts |
US4542030A (en) * | 1983-11-25 | 1985-09-17 | Ore-Ida Foods, Inc. | Process for preparing low calorie french fry product |
US4582927A (en) * | 1984-04-04 | 1986-04-15 | Frito-Lay, Inc. | Synthetic cooking oils containing dicarboxylic acid esters |
US4579743A (en) * | 1985-04-29 | 1986-04-01 | Cardinal Biologicals, Ltd. | Method for preparing par-fried sliced potato products and product thereof |
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US4840815B1 (en) * | 1987-05-13 | 1997-09-30 | Curtis Burns Inc | Low caloric alkyl glycoside polyester fat substitutes |
US5288512A (en) * | 1987-12-15 | 1994-02-22 | The Procter & Gamble Company | Reduced calorie fats made from triglycerides containing medium and long chain fatty acids |
DE3814587A1 (de) * | 1988-04-29 | 1989-11-09 | Eckardt Kg Pfanni Werk Otto | Verfahren zur herstellung von tiefgefrorenen pommes frites |
US4931298A (en) * | 1988-05-12 | 1990-06-05 | Horizons International Foods, Inc. | Process for preparing potato granule coated french fried potatoes |
US4888195A (en) * | 1988-07-26 | 1989-12-19 | Nabisco Brands, Inc. | Ether bridged polyesters and food compositions containing ether bridged polyesters |
US4900576A (en) * | 1988-11-04 | 1990-02-13 | Universal Foods Corporation | Process for preparing parfried and frozen potato products |
US4888196A (en) * | 1989-03-28 | 1989-12-19 | The Procter & Gamble Company | Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
US5000970A (en) * | 1989-06-30 | 1991-03-19 | Horizons International Foods, Inc. | Process for preparing reheatable french fried potatoes |
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 |
US5104678A (en) * | 1990-05-23 | 1992-04-14 | The Procter & Gamble Company | Low saturate frying oil with meat flavor |
US5279840A (en) * | 1992-06-10 | 1994-01-18 | The Pillsbury Company | Method of making reduced fat deep fried comestibles and product thereof |
US5242699A (en) * | 1992-08-24 | 1993-09-07 | Nothern Star Co. | Process for preparing microwavable French fried potatoes |
US5308640A (en) * | 1992-08-28 | 1994-05-03 | The Procter & Gamble Company | Low greasiness french fries and methods for preparing same |
US5302410A (en) * | 1993-07-12 | 1994-04-12 | Nestec S.A. | Process for producing frozen par-fried potato strips |
US5648110A (en) * | 1995-06-06 | 1997-07-15 | Penwest Foods Co. | French fry formulations and method of making |
-
1997
- 1997-04-16 CA CA002252121A patent/CA2252121A1/en not_active Abandoned
- 1997-04-16 TR TR1998/02177T patent/TR199802177T2/xx unknown
- 1997-04-16 BR BR9708833A patent/BR9708833A/pt not_active Application Discontinuation
- 1997-04-16 WO PCT/US1997/006391 patent/WO1997040707A1/en not_active Application Discontinuation
- 1997-04-16 KR KR1019980708658A patent/KR20000065077A/ko active IP Right Grant
- 1997-04-16 IL IL12662997A patent/IL126629A0/xx unknown
- 1997-04-16 AU AU26733/97A patent/AU725115B2/en not_active Ceased
- 1997-04-16 EP EP97918686A patent/EP0906033A1/en not_active Withdrawn
- 1997-04-16 CZ CZ983440A patent/CZ344098A3/cs unknown
- 1997-04-16 JP JP9538951A patent/JPH11508144A/ja active Pending
- 1997-04-16 CN CN97195001A patent/CN1219846A/zh active Pending
- 1997-04-16 NZ NZ332272A patent/NZ332272A/xx unknown
- 1997-04-24 ZA ZA9703539A patent/ZA973539B/xx unknown
- 1997-04-25 MA MA24570A patent/MA24247A1/fr unknown
- 1997-04-25 PE PE1997000313A patent/PE68198A1/es not_active Application Discontinuation
- 1997-04-26 EG EG33997A patent/EG20669A/xx active
- 1997-04-28 CO CO97022447A patent/CO4600629A1/es unknown
- 1997-04-29 AR ARP970101761A patent/AR006898A1/es unknown
- 1997-04-29 TW TW086105601A patent/TW374696B/zh active
- 1997-11-05 US US08/968,846 patent/US6042870A/en not_active Expired - Fee Related
-
1998
- 1998-10-22 NO NO984912A patent/NO984912L/no not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
US6042870A (en) | 2000-03-28 |
TW374696B (en) | 1999-11-21 |
AR006898A1 (es) | 1999-09-29 |
ZA973539B (en) | 1997-12-04 |
CZ344098A3 (cs) | 1999-03-17 |
CN1219846A (zh) | 1999-06-16 |
NZ332272A (en) | 2000-04-28 |
WO1997040707A1 (en) | 1997-11-06 |
AU725115B2 (en) | 2000-10-05 |
KR20000065077A (ko) | 2000-11-06 |
TR199802177T2 (xx) | 1999-02-22 |
CA2252121A1 (en) | 1997-11-06 |
CO4600629A1 (es) | 1998-05-08 |
NO984912D0 (no) | 1998-10-22 |
PE68198A1 (es) | 1998-11-16 |
BR9708833A (pt) | 1999-08-03 |
IL126629A0 (en) | 1999-08-17 |
JPH11508144A (ja) | 1999-07-21 |
EG20669A (en) | 1999-11-30 |
EP0906033A1 (en) | 1999-04-07 |
AU2673397A (en) | 1997-11-19 |
MA24247A1 (fr) | 1998-04-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FC2A | Withdrawal, rejection or dismissal of laid open patent application |