FI61124B - Foerfarande foer framstaellning av mellanmaolsprodukter - Google Patents
Foerfarande foer framstaellning av mellanmaolsprodukter Download PDFInfo
- Publication number
- FI61124B FI61124B FI762926A FI762926A FI61124B FI 61124 B FI61124 B FI 61124B FI 762926 A FI762926 A FI 762926A FI 762926 A FI762926 A FI 762926A FI 61124 B FI61124 B FI 61124B
- Authority
- FI
- Finland
- Prior art keywords
- starch
- yeast
- weight
- dough
- potato
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/808—Starch base snack product
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)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Claims (6)
1. Förfarande för framställning av lätta mellanmälsprodukter av lämplig storlek, kännetecknat av att tili ett stär-kelsehaltigt ämne utvunnet av t.ex. potatis, majs, vete, ris, bovete eller tapioka tillsättes 5-20 %, fördelaktigt 8-12 % aktiv jäst, fördelaktigt bakerijäst, och 0,5-5 %, fördelaktigt 1-4 % socker sora kan fermenteras med näinnda jäst t.ex. sackaros, glukos, fruktos eller maltos, räknat pä det stärkelsehaltiga ämnet, och att av blandningen formas en deg genom att tillsätta 50-150 vikt-delar vatten tili 100 viktdelar stärkelsehaltigt ämne, och att degen uppdelas i bitar av önskad storlek, vilka fermenteras i 5-45 minuter, fördelaktigt i 5-30 minuter vid en temperatur av 20-40°C, fördelaktigt 25-35°C och att bitarna steks i het ätbar olja eller fett.
2. Förfarande enligt patentkravet 1, kännetecknat av, att det torkade potatismjölet och potatisstärkelsen användes i ett mängdförhällande av cirka 20-80 vikt-%, företrädesvis cirka 40-60 vikt-% torkat potatismjöl, och cirka 80-20 vikt-%, företrä-desvis cirka 60-40 vikt-% potatisstärkelse.
3. Förfarande enligt patentkravet 1, kännetecknat av, att den stärkelsehaltiga komponenten ersättes av ett protein-haltigt material med upp tili cirka 45 vikt-%, fördelaktigt upp tili cirka 25 vikt-% av det stärkelsehaltiga ämnet.
4. Förfarande enligt patentkravet 1, kännetecknat av, att i stället för eller förutom införlivandet av socker med det stärkelsehaltiga ämnet och den aktiva jästen tillsättes ett enzym, säsan amylas, san kan spjälka det stärkelsehaltiga ämnet tili en ti 11-räcklig mängd socker för jästens fermentiva verksamhet.
5. Förfarande enligt patentkravet 4, kännetecknat av, att en mängd av cirka 20-100 ppm, fördelaktigt cirka 30-70 ppm amylas användes, räknat pä mängden av stärkelsehaltigt ämne.
6. Förfarande enligt patentkravet 1, kännetecknat av, att smakförbättrande medel säsom sait, kryddor, icke för-jäsbara sockerarter, animaliska proteiner eller blandningar av dessa tillsättes.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4232975 | 1975-10-15 | ||
| GB42329/75A GB1564000A (en) | 1975-10-15 | 1975-10-15 | Edible compositions |
| GB3844676 | 1976-09-16 | ||
| GB3844676 | 1976-09-16 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| FI762926A FI762926A (sv) | 1977-04-16 |
| FI61124B true FI61124B (fi) | 1982-02-26 |
| FI61124C FI61124C (fi) | 1982-06-10 |
Family
ID=26263805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI762926A FI61124C (fi) | 1975-10-15 | 1976-10-13 | Foerfarande foer framstaellning av mellanmaolsprodukter |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US4348417A (sv) |
| AT (1) | AT358371B (sv) |
| AU (1) | AU507622B2 (sv) |
| CH (1) | CH628778A5 (sv) |
| DE (2) | DE2646672C3 (sv) |
| DK (1) | DK462976A (sv) |
| ES (1) | ES452423A0 (sv) |
| FI (1) | FI61124C (sv) |
| FR (1) | FR2327731A1 (sv) |
| IE (1) | IE43957B1 (sv) |
| LU (1) | LU75995A1 (sv) |
| MX (1) | MX4003E (sv) |
| NL (1) | NL169264C (sv) |
| NO (1) | NO143448C (sv) |
| PT (1) | PT65654B (sv) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4455321A (en) * | 1982-05-10 | 1984-06-19 | Food Technology Products | Potato snacks and method of preparation |
| JPH03244340A (ja) * | 1990-02-21 | 1991-10-31 | Lotte Co Ltd | 酵素処理によるビスケットの製造方法 |
| US5344663A (en) * | 1992-01-15 | 1994-09-06 | Anne M. Jewell | Process for producing a fat-substitute bakery dough and the fat substitute bakery products |
| WO1993025091A1 (en) * | 1992-06-16 | 1993-12-23 | Fit-Foods Inc. | A method of making food chip products |
| FR2755829B1 (fr) * | 1996-11-15 | 1999-03-05 | Groupe Danone Sa | Procede de fabrication d'un produit alimentaire a base de pate laminee et/ou feuilletee |
| US8414940B2 (en) * | 2002-11-06 | 2013-04-09 | Urth Tech, LLC | Reduction of acrylamide formation in cooked starchy foods |
| US20050214411A1 (en) * | 2004-03-29 | 2005-09-29 | Lindsay Robert C | Methods for suppressing acrylamide formation and restoring browned color and flavor |
| EP1709876A3 (en) * | 2006-05-31 | 2006-11-02 | Drogheria e Alimentari S.r.l. | Instant sauces for food use |
| US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
| US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
| EP2854563A1 (en) | 2012-06-05 | 2015-04-08 | Intercontinental Great Brands LLC | Production of shredded products with inclusions |
| CN111278296A (zh) * | 2017-09-14 | 2020-06-12 | 兰布韦斯顿/迈耶诉合伙公司 | 马铃薯面团 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2701200A (en) * | 1952-03-29 | 1955-02-01 | Gen Mills Inc | Process of preparing a puffed cereal product and the resulting product |
| US3027258A (en) * | 1961-03-21 | 1962-03-27 | Dca Food Ind | Method of producing a chip-type food product |
| US3144338A (en) * | 1963-01-23 | 1964-08-11 | Gen Foods Corp | Method of making yeast-raised baked products |
| CA902423A (en) * | 1968-09-18 | 1972-06-13 | Frito-Lay | Potato products and process for making same |
| GB1261730A (en) | 1968-09-20 | 1972-01-26 | Ranks Hovis Mcdougall Ltd | Process for the production of foodstuffs |
| US3574634A (en) * | 1969-06-02 | 1971-04-13 | Calogics Inc | Low calorie foodstuffs |
| CA927192A (en) | 1970-03-10 | 1973-05-29 | Kortschot Cornelis | Snack product and process |
| US3752675A (en) * | 1970-10-05 | 1973-08-14 | Univ Kansas State | Incorporation of non-wheat grain or tuber flours or starches in wheat flour based bread,baked or fried dough goods |
-
1976
- 1976-09-29 PT PT65654A patent/PT65654B/pt unknown
- 1976-10-12 AT AT756376A patent/AT358371B/de not_active IP Right Cessation
- 1976-10-13 IE IE2259/76A patent/IE43957B1/en unknown
- 1976-10-13 NO NO763481A patent/NO143448C/no unknown
- 1976-10-13 FI FI762926A patent/FI61124C/fi not_active IP Right Cessation
- 1976-10-13 AU AU18654/76A patent/AU507622B2/en not_active Expired
- 1976-10-13 CH CH1295876A patent/CH628778A5/de not_active IP Right Cessation
- 1976-10-14 FR FR7630932A patent/FR2327731A1/fr active Granted
- 1976-10-14 LU LU75995A patent/LU75995A1/xx unknown
- 1976-10-14 DK DK462976A patent/DK462976A/da unknown
- 1976-10-14 NL NLAANVRAGE7611331,A patent/NL169264C/xx not_active IP Right Cessation
- 1976-10-15 MX MX764983U patent/MX4003E/es unknown
- 1976-10-15 DE DE2646672A patent/DE2646672C3/de not_active Expired
- 1976-10-15 DE DE2660257A patent/DE2660257C3/de not_active Expired
- 1976-10-15 ES ES452423A patent/ES452423A0/es active Pending
-
1978
- 1978-01-10 US US05/868,303 patent/US4348417A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| DE2646672B2 (de) | 1979-04-12 |
| FR2327731A1 (fr) | 1977-05-13 |
| MX4003E (es) | 1981-10-29 |
| NL169264C (nl) | 1982-07-01 |
| DE2646672C3 (de) | 1979-11-29 |
| DK462976A (da) | 1977-04-16 |
| FR2327731B1 (sv) | 1979-02-23 |
| PT65654A (en) | 1976-10-01 |
| PT65654B (en) | 1978-04-11 |
| FI61124C (fi) | 1982-06-10 |
| ES452423A0 (es) | 1978-03-16 |
| IE43957B1 (en) | 1981-07-15 |
| DE2660257C3 (de) | 1982-01-21 |
| NO143448C (no) | 1981-02-18 |
| ATA756376A (de) | 1980-01-15 |
| NL7611331A (nl) | 1977-04-19 |
| DE2646672A1 (de) | 1977-04-21 |
| AU1865476A (en) | 1978-04-20 |
| AU507622B2 (en) | 1980-02-21 |
| AT358371B (de) | 1980-09-10 |
| CH628778A5 (de) | 1982-03-31 |
| NL169264B (nl) | 1982-02-01 |
| FI762926A (sv) | 1977-04-16 |
| NO143448B (no) | 1980-11-10 |
| US4348417A (en) | 1982-09-07 |
| DE2660257B2 (de) | 1981-05-14 |
| LU75995A1 (sv) | 1978-05-16 |
| IE43957L (en) | 1977-04-15 |
| NO763481L (sv) | 1977-04-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM | Patent lapsed |
Owner name: GIST-BROCADES NV |