ES266286A1 - Improvements in or relating to preparing fried potato products - Google Patents
Improvements in or relating to preparing fried potato productsInfo
- Publication number
- ES266286A1 ES266286A1 ES0266286A ES266286A ES266286A1 ES 266286 A1 ES266286 A1 ES 266286A1 ES 0266286 A ES0266286 A ES 0266286A ES 266286 A ES266286 A ES 266286A ES 266286 A1 ES266286 A1 ES 266286A1
- Authority
- ES
- Spain
- Prior art keywords
- potato
- fried
- mixture
- binder
- potatoes
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
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
- 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)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A fried potato product is produced from raw white potatoes by preparing an extrudable, moist mixture consisting essentially of potato cells which are intact, potato cells which have been ruptured and the starch contained therein, and a thermal gelling binder, effecting solvation between the binder and the mixture by maintaining the binder and the mixture at a temperature not exceeding 90 DEG F., shaping the resultant product and deep fat or French frying the shaped product. The mixture may include dehydrated potato particles which have been rehydrated in the presence of the binder. A prepared mixture adapted to be stored dry and subsequently deep-fat fried, consists essentially of 5-35% crushed dehydrated potatoes, 95-65% ground potato flakes and 1-8%, based on the total weight of potato solids, of an edible thermal p gelling binder distributed throughout the mixture, between 20% and 30% of the potato solids thus having ruptured cells the ruptured cell content may be obtained by mixing, by extended cooking, by employing small cut up pieces of potato such as undersized pieces normally removed from standard French fried production or by adding dry ungelatinised potato starch. The mixture may include also seasoning (salt), cheese or onion flavourings, added starch (preferably potato starch), monoglycerides and non-fat dry milk solids. If desired, the shaped product may be partially fried, subjected to cold storage and again fried or baked when required for use. Thermal gelling binders: cellulose ethers, including methyl cellulose ethers, and the propylene glycol ether of hydroxymethyl cellulose and pectinates, caseinates, alginates and wheat gluten when a dehydrated mix is employed. Potato products: French fried potatoes, potato patties, croquettes, chips, shoe-strings and other crisp snack items, and special forms of product such as round or elongated French fried potatoes and croquettes shaped as a baked potato. Examples directed to the production of the fried potato products are given. Specification 985,809 is referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US1980060A | 1960-04-04 | 1960-04-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES266286A1 true ES266286A1 (en) | 1961-08-16 |
Family
ID=21795097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES0266286A Expired ES266286A1 (en) | 1960-04-04 | 1961-04-04 | Improvements in or relating to preparing fried potato products |
Country Status (4)
| Country | Link |
|---|---|
| CH (1) | CH400746A (en) |
| ES (1) | ES266286A1 (en) |
| GB (1) | GB985808A (en) |
| LU (1) | LU39955A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3998975A (en) | 1970-08-07 | 1976-12-21 | The Procter & Gamble Company | Potato chip products and process for making same |
| US3997684A (en) * | 1972-11-24 | 1976-12-14 | Willard Miles J | Method for making expanded potato based snack products |
| US3968265A (en) | 1973-02-01 | 1976-07-06 | American Potato Company | Freeze-thaw stable, french fry potato product and process for producing the same |
| US3956517A (en) * | 1974-05-13 | 1976-05-11 | The Procter & Gamble Company | Method of forming rippled chip-type products |
| US7976889B2 (en) | 2001-11-08 | 2011-07-12 | The Procter & Gamble Company | Doughs containing dehydrated potato products |
-
1961
- 1961-03-24 GB GB10795/61A patent/GB985808A/en not_active Expired
- 1961-03-29 LU LU39955D patent/LU39955A1/xx unknown
- 1961-04-04 CH CH391261A patent/CH400746A/en unknown
- 1961-04-04 ES ES0266286A patent/ES266286A1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB985808A (en) | 1965-03-10 |
| LU39955A1 (en) | 1961-07-17 |
| CH400746A (en) | 1965-10-15 |
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