PE62998A1 - FRENCH BAKED FRENCH FRIES WITH THE TASTE AND TEXTURE OF FRENCH FRIES FRYED BY IMMERSION IN HOT OIL - Google Patents
FRENCH BAKED FRENCH FRIES WITH THE TASTE AND TEXTURE OF FRENCH FRIES FRYED BY IMMERSION IN HOT OILInfo
- Publication number
- PE62998A1 PE62998A1 PE1997000317A PE00031797A PE62998A1 PE 62998 A1 PE62998 A1 PE 62998A1 PE 1997000317 A PE1997000317 A PE 1997000317A PE 00031797 A PE00031797 A PE 00031797A PE 62998 A1 PE62998 A1 PE 62998A1
- Authority
- PE
- Peru
- Prior art keywords
- approximately
- french
- french fries
- baked
- texture
- 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)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
QUE COMPRENDEN: A) APROXIMADAMENTE ENTRE 34% Y 40% DE HUMEDAD VOLUMETRICA; B) UN CONTENIDO DE GRASA TOTAL APROXIMADAMENTE ENTRE 14% Y 20%; Y C) UN VALOR DE TEXTURA APROXIMADAMENTE ENTRE 240 Y 500. DICHAS PAPAS FRITAS SON PAPAS CON CORTE DEL TIPO "PASADOR DE ZAPATO", ADEMAS DICHAS PAPAS FRITAS HORNEADAS TIENEN UNA ACTIVIDAD DE AGUA SUPERFICIAL MENOR O IGUAL A 0,55; UNA HUMEDAD INTERNA APROXIMADAMENTE ENTRE 60% Y 77%; UN COEFICIENTE DE TRANSFERENCIA CALORIFERA SUPERFICIAL A TEMPERATURAS DEL HORNO APROXIMADAMENTE ENTRE 50 W/m��C Y 400 W/m��C; UNA CONDUCTIVIDAD TERMICA DE LA PARTE DE LA CORTEZA, A TEMPERATURAS DEL HORNO APROXIMADAMENTE ENTRE 0,1 W/m�C Y 0,3 W/m�C; UNA CONDUCTIVIDAD TERMICA DEL NUCLEO INTERIOR APROXIMADAMENTE ENTRE 0,4 W/m�C Y 0,7 W/m�C Y LA PROPOPORCION DEL AREA PROMEDIO A LA FUERZA MAXIMA PROMEDIO ES POR LO MENOS 1,0 EN LA MEDIDA DEL VALOR DE TEXTURAWHICH INCLUDE: A) APPROXIMATELY BETWEEN 34% AND 40% OF VOLUMETRIC HUMIDITY; B) A TOTAL FAT CONTENT APPROXIMATELY BETWEEN 14% AND 20%; AND C) A TEXTURE VALUE APPROXIMATELY BETWEEN 240 AND 500. SUCH FRENCH POTATOES ARE CUTTING POTS OF THE "SHOE PIN" TYPE, ALSO SUCH BAKED FRENCH POTATOES HAVE A SURFACE WATER ACTIVITY OF LESS THAN OR EQUAL TO 0.55; AN INTERNAL MOISTURE APPROXIMATELY BETWEEN 60% AND 77%; A SURFACE HEAT TRANSFER COEFFICIENT AT OVEN TEMPERATURES APPROXIMATELY BETWEEN 50 W / m��C AND 400 W / m��C; A THERMAL CONDUCTIVITY ON THE PART OF THE CRUST, AT OVEN TEMPERATURES APPROXIMATELY BETWEEN 0.1 W / m�C AND 0.3 W / m�C; A THERMAL CONDUCTIVITY OF THE INTERIOR NUCLEUS APPROXIMATELY BETWEEN 0.4 W / m�C AND 0.7 W / m�C AND THE PROPOPTION OF THE AVERAGE AREA AT THE MAXIMUM AVERAGE STRENGTH IS AT LEAST 1.0 IN THE MEASURE OF THE TEXTURE VALUE
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US63954496A | 1996-04-29 | 1996-04-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PE62998A1 true PE62998A1 (en) | 1998-10-30 |
Family
ID=24564538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PE1997000317A PE62998A1 (en) | 1996-04-29 | 1997-04-25 | FRENCH BAKED FRENCH FRIES WITH THE TASTE AND TEXTURE OF FRENCH FRIES FRYED BY IMMERSION IN HOT OIL |
Country Status (18)
| Country | Link |
|---|---|
| EP (1) | EP0906034A1 (en) |
| JP (1) | JPH11508148A (en) |
| KR (1) | KR20000065080A (en) |
| CN (1) | CN1219849A (en) |
| AR (1) | AR006902A1 (en) |
| AU (1) | AU724894B2 (en) |
| BR (1) | BR9710164A (en) |
| CA (1) | CA2251899A1 (en) |
| CO (1) | CO4761044A1 (en) |
| CZ (1) | CZ343898A3 (en) |
| IL (1) | IL126632A0 (en) |
| MA (1) | MA24152A1 (en) |
| NO (1) | NO984915L (en) |
| NZ (1) | NZ332275A (en) |
| PE (1) | PE62998A1 (en) |
| TW (1) | TW366267B (en) |
| WO (1) | WO1997040711A1 (en) |
| ZA (1) | ZA973543B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6001411A (en) * | 1997-10-29 | 1999-12-14 | The Procter & Gamble Co. | Storage stable par-fries having reduced levels of pyrazine |
| JP2002503492A (en) * | 1998-02-23 | 2002-02-05 | ザ プロクター アンド ギャンブル カンパニー | Food oven finishing system |
| EP1105005A1 (en) * | 1998-08-13 | 2001-06-13 | The Procter & Gamble Company | Oven-baked french fries having extended hold time |
| AU4869099A (en) * | 1999-07-09 | 2001-01-30 | Procter & Gamble Company, The | Oven-baked french fries comprising 2,4-decadienal and/or methional |
| EP2150128A1 (en) * | 2007-05-07 | 2010-02-10 | Nonpareil Corporation | Baked potato products and process for preparing same |
| BE1028100B1 (en) | 2020-02-27 | 2021-09-28 | Baeten & Co | Edible products |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| US4269861A (en) * | 1979-02-21 | 1981-05-26 | Heat And Control, Inc. | Process for preparing french fried potatoes and apparatus |
| 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 |
| US4590080A (en) * | 1983-03-28 | 1986-05-20 | J. R. Simplot Company | Process for preparing parfried and frozen potato products |
| US4542030A (en) * | 1983-11-25 | 1985-09-17 | Ore-Ida Foods, Inc. | Process for preparing low calorie french fry product |
| DE3814587A1 (en) * | 1988-04-29 | 1989-11-09 | Eckardt Kg Pfanni Werk Otto | Process for the production of deep-frozen french fries |
| US5000970A (en) * | 1989-06-30 | 1991-03-19 | Horizons International Foods, Inc. | Process for preparing reheatable french fried potatoes |
| US5308640A (en) * | 1992-08-28 | 1994-05-03 | The Procter & Gamble Company | Low greasiness french fries and methods for preparing same |
-
1997
- 1997-04-16 KR KR1019980708661A patent/KR20000065080A/en active IP Right Grant
- 1997-04-16 WO PCT/US1997/006395 patent/WO1997040711A1/en not_active Application Discontinuation
- 1997-04-16 IL IL12663297A patent/IL126632A0/en unknown
- 1997-04-16 AU AU27330/97A patent/AU724894B2/en not_active Ceased
- 1997-04-16 CA CA002251899A patent/CA2251899A1/en not_active Abandoned
- 1997-04-16 EP EP97921230A patent/EP0906034A1/en not_active Withdrawn
- 1997-04-16 NZ NZ332275A patent/NZ332275A/en unknown
- 1997-04-16 CN CN97195021A patent/CN1219849A/en active Pending
- 1997-04-16 CZ CZ983438A patent/CZ343898A3/en unknown
- 1997-04-16 JP JP9538955A patent/JPH11508148A/en active Pending
- 1997-04-16 BR BR9710164-8A patent/BR9710164A/en not_active Application Discontinuation
- 1997-04-24 ZA ZA9703543A patent/ZA973543B/en unknown
- 1997-04-25 MA MA24571A patent/MA24152A1/en unknown
- 1997-04-25 PE PE1997000317A patent/PE62998A1/en not_active Application Discontinuation
- 1997-04-28 CO CO97022445A patent/CO4761044A1/en unknown
- 1997-04-29 AR ARP970101765A patent/AR006902A1/en not_active Application Discontinuation
- 1997-04-29 TW TW086105665A patent/TW366267B/en active
-
1998
- 1998-10-22 NO NO984915A patent/NO984915L/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| CN1219849A (en) | 1999-06-16 |
| CO4761044A1 (en) | 1999-04-27 |
| KR20000065080A (en) | 2000-11-06 |
| AU2733097A (en) | 1997-11-19 |
| WO1997040711A1 (en) | 1997-11-06 |
| EP0906034A1 (en) | 1999-04-07 |
| AR006902A1 (en) | 1999-09-29 |
| IL126632A0 (en) | 1999-08-17 |
| JPH11508148A (en) | 1999-07-21 |
| NO984915L (en) | 1998-12-10 |
| TW366267B (en) | 1999-08-11 |
| ZA973543B (en) | 1997-12-04 |
| CZ343898A3 (en) | 1999-03-17 |
| AU724894B2 (en) | 2000-10-05 |
| NO984915D0 (en) | 1998-10-22 |
| CA2251899A1 (en) | 1997-11-06 |
| NZ332275A (en) | 2000-05-26 |
| MA24152A1 (en) | 1997-12-31 |
| BR9710164A (en) | 1999-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fahmy et al. | Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements | |
| Legates et al. | Body temperature and respiratory rate of lactating dairy cattle under field and chamber conditions | |
| Enander et al. | Effects of work in cold stores on man | |
| Taylor et al. | Forest microenvironments and resting energetics of the American marten Martes americana | |
| PE62998A1 (en) | FRENCH BAKED FRENCH FRIES WITH THE TASTE AND TEXTURE OF FRENCH FRIES FRYED BY IMMERSION IN HOT OIL | |
| PE83198A1 (en) | A PROCESS TO PREPARE IMPROVED OVEN FINISHED FRENCH FRIES | |
| AU7435501A (en) | Pet food composition and method of manufacture | |
| CO4600627A1 (en) | PROCESS FOR FINISHING FRENCH FRIES IN CONVENTION OVEN FOR FORCED VENTILATION | |
| AR006898A1 (en) | PROCESS FOR PREPARING STRIPS OF PARTIALLY FROZEN FRIED POTATOES THAT HAVE THE TEXTURE OF FRENCH FRIES BY DIPPING IN HOT OIL WHEN THEY ARE FINISHED IN THE OVEN | |
| SCHOCK et al. | Effect of dry and moist heat treatments on selected beef quality factors | |
| Holopainen | Seasonal variation of survival time in anoxic water and the glycogen content of Sphaerium corneum and Pisidium amnicum(Bivalvia, Pisidiidae). | |
| Barnicot | Climatic factors in the evolution of human populations | |
| Smolander et al. | An evaluation of heat stress indices (ISO 7243, ISO/DIS 7933) in the prediction of heat strain in unacclimated men | |
| Clausen et al. | Proximate contents, losses and gains of fat, protein and water comparing raw, hospital-and household-cooked pork cuts | |
| HUP0001278A2 (en) | Food products suitable for frying after rehydration and process for their production | |
| Kahlenberg et al. | The cooking of fowl with various salts for precooked poultry products | |
| KR200167909Y1 (en) | Plate for melting frozen meat and fish | |
| Thygesen | CURRENT RESEARCH IN GLAUCOMA MANAGEMENT | |
| CN212066065U (en) | Add hot type heat preservation table | |
| CN211686229U (en) | Food insulation can for kitchen | |
| CN208102884U (en) | A kind of kitchen meal insulation case | |
| ES536014A0 (en) | LIFTING FLOOR OVEN WITH SUPERIOR HEATING TO HEAT LEVERBANDS, INGOTS OR SIMILAR GENDER | |
| Kluth et al. | Physiological responses of core and skin temperature of two age groups to working in the cold at− 3° C and− 24° C | |
| Hawrysh et al. | The effect of conventional and microwave cooking on the eating quality of beef from bulls of three differing breed-types | |
| Matthews | The ultimate guide: PPE and skin health hacks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration | ||
| FD | Application declared void or lapsed |