WO2015009263A1 - Technique de déshydratation des chips de pomme de terre - Google Patents

Technique de déshydratation des chips de pomme de terre Download PDF

Info

Publication number
WO2015009263A1
WO2015009263A1 PCT/TR2014/000279 TR2014000279W WO2015009263A1 WO 2015009263 A1 WO2015009263 A1 WO 2015009263A1 TR 2014000279 W TR2014000279 W TR 2014000279W WO 2015009263 A1 WO2015009263 A1 WO 2015009263A1
Authority
WO
WIPO (PCT)
Prior art keywords
chips
potato
dehydrating
boiling
potato chips
Prior art date
Application number
PCT/TR2014/000279
Other languages
English (en)
Inventor
Özgül KÖSE
Original Assignee
Köse Özgül
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 Köse Özgül filed Critical Köse Özgül
Publication of WO2015009263A1 publication Critical patent/WO2015009263A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/14—Original non-roasted or non-fried potato pieces

Definitions

  • the invention is a potato chips dehydrating technique in the food industry including the steps of boiling the potatoes to be usedand then dehydrating the prepared by the process.
  • Another method used in making potato chips is to make the potatoes crispy by stripping away the moisture infood dehydrator. This method is reliable in terms of health. However, sandy taste of dried potato chips is not tasty for many people, chips prepared by frying or baking be method are preferred.
  • potato chips dehydrating technique of the invention the potato does not contain carcinogenic substances like other chips as it is boiled at a temperature of 100 degrees for a short time as 10-20 seconds in boiling water and then became crispy by being purified from moisture therefrom for2-4 hours in the food dehydratorat the temperature of 52 degrees. So, not because the potatoes are fried in oil in high temperature, just because it is purified from moisture that it containsin the food dehydrator, it becomes chips. Through this method, potato chips consumed willingly by people of all ages and having palate become completely safe in terms of health.
  • Boiling which is the first step in the preparation of chips, because of the sandy potato taste is eliminated through it, is a healthy and also very tasty alternative to frying and baking techniqueswhich is very harmful to health but very tasty.
  • the chips boiled and then dried can be protected at least 1 yearin an airtight package, without using any preservatives. This means that health problems caused by preservatives in foods prepared come down to zero.
  • Potatoes are chopped in the form of circles as thin as the membrane. Salt and olive oil and various spices and / or vegetables are addedin water boiling at 100 degrees. Potato slices are boiled in boiling water for 10-20 seconds. By being placed on the tray of the food dehydrator, they are dried for 2-4 hours at 52 degrees. Potato chips are packed with airtight packaging.

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)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention se rapporte à une technique de déshydratation des chips de pomme de terre utile dans l'industrie alimentaire, comprenant les étapes consistant à faire bouillir les pommes de terre devant être utilisées puis à déshydrater les pommes de terre bouillies.
PCT/TR2014/000279 2013-07-17 2014-07-16 Technique de déshydratation des chips de pomme de terre WO2015009263A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2013/08625 2013-07-17
TR201308625 2013-07-17

Publications (1)

Publication Number Publication Date
WO2015009263A1 true WO2015009263A1 (fr) 2015-01-22

Family

ID=51626134

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2014/000279 WO2015009263A1 (fr) 2013-07-17 2014-07-16 Technique de déshydratation des chips de pomme de terre

Country Status (1)

Country Link
WO (1) WO2015009263A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE83562C (fr) *
EP0019916A1 (fr) * 1979-05-30 1980-12-10 Franz Prof. Dr.-Ing. Wienecke Procédé et dispositif pour la préparation de tranches, de bâtonnets ou de cubes consommables et stables à la conservation, à partir d'un produit alimentaire humide à grosse structure
EP0099287A2 (fr) * 1982-07-09 1984-01-25 Union Technique Aquitaine, Sarl Procédé de préparation de pommes de terre à des fins de conservation et utilisation des dites pommes de terre pour l'obtention de frites
WO1998057554A1 (fr) * 1997-06-16 1998-12-23 The University Of British Columbia Procede permettant de fabriquer un produit a base de pommes de terre deshydratees au moyen de micro-ondes
WO1999004650A1 (fr) * 1997-07-24 1999-02-04 Zweifel Pomy-Chips Morceaux de pomme de terre deshydrates et leurs procedes de preparation
US20090304865A1 (en) * 2005-10-04 2009-12-10 Jamshid Ashourian Methods of making snack food products and products made thereby
WO2011154824A2 (fr) * 2010-06-12 2011-12-15 Pepsico India Holdings Pvt Ltd Procédé de production d'un produit alimentaire déshydraté dont la couleur pâle présente un brunissement moins prononcé par comparaison avec un produit alimentaire classique, et système de déshydratation dynamique hybride fermé permettant d'obtenir le produit alimentaire déshydraté

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE83562C (fr) *
EP0019916A1 (fr) * 1979-05-30 1980-12-10 Franz Prof. Dr.-Ing. Wienecke Procédé et dispositif pour la préparation de tranches, de bâtonnets ou de cubes consommables et stables à la conservation, à partir d'un produit alimentaire humide à grosse structure
EP0099287A2 (fr) * 1982-07-09 1984-01-25 Union Technique Aquitaine, Sarl Procédé de préparation de pommes de terre à des fins de conservation et utilisation des dites pommes de terre pour l'obtention de frites
WO1998057554A1 (fr) * 1997-06-16 1998-12-23 The University Of British Columbia Procede permettant de fabriquer un produit a base de pommes de terre deshydratees au moyen de micro-ondes
WO1999004650A1 (fr) * 1997-07-24 1999-02-04 Zweifel Pomy-Chips Morceaux de pomme de terre deshydrates et leurs procedes de preparation
US20090304865A1 (en) * 2005-10-04 2009-12-10 Jamshid Ashourian Methods of making snack food products and products made thereby
WO2011154824A2 (fr) * 2010-06-12 2011-12-15 Pepsico India Holdings Pvt Ltd Procédé de production d'un produit alimentaire déshydraté dont la couleur pâle présente un brunissement moins prononcé par comparaison avec un produit alimentaire classique, et système de déshydratation dynamique hybride fermé permettant d'obtenir le produit alimentaire déshydraté

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