FR2018501A1 - Potato snacks - Google Patents

Potato snacks

Info

Publication number
FR2018501A1
FR2018501A1 FR6931545A FR6931545A FR2018501A1 FR 2018501 A1 FR2018501 A1 FR 2018501A1 FR 6931545 A FR6931545 A FR 6931545A FR 6931545 A FR6931545 A FR 6931545A FR 2018501 A1 FR2018501 A1 FR 2018501A1
Authority
FR
France
Prior art keywords
flakes
potato
mins
steam
keeping
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.)
Withdrawn
Application number
FR6931545A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ranks Hovis McDougall Ltd
Original Assignee
Ranks Hovis McDougall Ltd
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
Priority claimed from GB09229/69A external-priority patent/GB1261730A/en
Application filed by Ranks Hovis McDougall Ltd filed Critical Ranks Hovis McDougall Ltd
Publication of FR2018501A1 publication Critical patent/FR2018501A1/en
Withdrawn legal-status Critical Current

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
    • A23L19/13—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

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)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
  • Paper (AREA)

Abstract

Potato-based 'tasty snaps' designed for heating in oil before eating are prepared by mixing a dry carbohydrate-containing raw material with a smaller or equal amount of water of given temp.; the paste produced is formed into flakes, wafers or other forms which have large surface but small content; the flakes etc. are finished by keeping them for 1-10 mins in steam of about atm. pressure; the moisture content of the stiffened flakes is reduced to about 10 wt.% by drying in a drying chamber with hot air. Pref. the paste is formed into strips which are finished by keeping them is not >4 mins. in steam of ca. atmos. pressure; the moisture content of the stiffened strips is reduced in a hot drying chamber to about 25 1/2-35% of the total wt. A typical starting material consists of potato starch 140g, mashed potato 70g shrimp protein 42g, water at 90-100 degrees C 2 parts, colouring matter, flavourings, stabilisers etc.
FR6931545A 1968-09-20 1969-09-17 Potato snacks Withdrawn FR2018501A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB09229/69A GB1261730A (en) 1968-09-20 1968-09-20 Process for the production of foodstuffs
GB4473368 1968-09-20

Publications (1)

Publication Number Publication Date
FR2018501A1 true FR2018501A1 (en) 1970-05-29

Family

ID=26253924

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6931545A Withdrawn FR2018501A1 (en) 1968-09-20 1969-09-17 Potato snacks

Country Status (6)

Country Link
CH (1) CH506253A (en)
DE (1) DE1946846A1 (en)
ES (1) ES371621A1 (en)
FR (1) FR2018501A1 (en)
IT (1) IT1044721B (en)
NL (1) NL6913841A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2133675A1 (en) * 1971-04-19 1972-12-01 Maggi Ag
EP1036509A1 (en) * 1999-03-16 2000-09-20 Anton Meli Potato dough enriched in protein

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2133675A1 (en) * 1971-04-19 1972-12-01 Maggi Ag
EP1036509A1 (en) * 1999-03-16 2000-09-20 Anton Meli Potato dough enriched in protein

Also Published As

Publication number Publication date
NL6913841A (en) 1970-03-24
CH506253A (en) 1971-04-30
IT1044721B (en) 1980-04-21
ES371621A1 (en) 1971-11-16
DE1946846A1 (en) 1970-03-26

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Legal Events

Date Code Title Description
ST Notification of lapse