GB569914A - Process for the production of food preparations from potatoes and similar farinaceoustubers - Google Patents
Process for the production of food preparations from potatoes and similar farinaceoustubersInfo
- Publication number
- GB569914A GB569914A GB2871/43A GB287143A GB569914A GB 569914 A GB569914 A GB 569914A GB 2871/43 A GB2871/43 A GB 2871/43A GB 287143 A GB287143 A GB 287143A GB 569914 A GB569914 A GB 569914A
- Authority
- GB
- United Kingdom
- Prior art keywords
- minutes
- treatment
- potatoes
- temperature
- acid
- 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
-
- 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
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)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Crisp ready-to-eat food preparations are made by treating peeled and cut potatoes or similar farinaceous vegetables with steam at a pressure of 1-1.5 atmospheres for about 5 minutes, or boiling water for about 10 minutes, to gelatinise part of the starch and burst some of the starch cells without completely cooking them, mashing, converting at atmospheric pressure and at a temperature below 100 DEG C. into a form suitable for rapid and uniform drying, subjecting them to a short intense baking treatment, e.g., for about 10 minutes at a temperature between 200 DEG and 220 DEG C., and finally drying at a temperature well below 100 DEG C., e.g., for 15-30 minutes at 50 DEG -60 DEG C., to a low moisture content. Where the potatoes are cut into large pieces, e.g., halves, the treatment with steam or boiling water may be preceded by a dry heat treatment at a temperature above 200 DEG C., e.g. at 215 DEG C. for about 45 minutes, and this treatment may be assisted by spraying with a very dilute solution, e.g., .02-.05 per cent. of a mineral acid, such as hydrochloric acid, or an organic acid, such as lactic acid. The mashed material may be formed into rods, p filaments, tubes, sheets, flakes, or discs as by extrusion, pressing, or rolling or into granules by pressing through a jolted perforated screen. Flavouring or other ingredients, such as salt, cheese, treacle, meat-extract or spices and aerating agents, such as carbonates, may be incorporated in the mash prior to shaping or the shaped material may be coated with flavouring material. According to the first Provisional Specification, the initial dry heat treatment is effected at about 400 DEG C. for about 45 minutes and the intense baking treatment at 400 DEG -450 DEG C. for a few minutes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2871/43A GB569914A (en) | 1943-02-22 | 1943-02-22 | Process for the production of food preparations from potatoes and similar farinaceoustubers |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2871/43A GB569914A (en) | 1943-02-22 | 1943-02-22 | Process for the production of food preparations from potatoes and similar farinaceoustubers |
Publications (1)
Publication Number | Publication Date |
---|---|
GB569914A true GB569914A (en) | 1945-06-14 |
Family
ID=9747570
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2871/43A Expired GB569914A (en) | 1943-02-22 | 1943-02-22 | Process for the production of food preparations from potatoes and similar farinaceoustubers |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB569914A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2469995A (en) * | 1946-07-23 | 1949-05-10 | Schaul Martin Carl | Process for the production of food preparations from potatoes and similar farinaceoustubers |
GB2120523A (en) * | 1982-05-20 | 1983-12-07 | Lamb Weston Inc | Improved process for making skin-on potato boats |
US4626438A (en) * | 1982-05-20 | 1986-12-02 | Lamb-Weston, Inc. | Process for making skin-on potato boats |
WO1997031542A2 (en) * | 1996-02-28 | 1997-09-04 | Edelmann, Hans-Joachim | Process and device for the production of food based on natural produce |
ITFI20100133A1 (en) * | 2010-06-21 | 2011-12-22 | Manuela Montanari | PROCEDURE FOR THE PREPARATION OF POTATOES READY TO USE AT A LONG CONSERVATION AND POTATOES SO PREPARED |
-
1943
- 1943-02-22 GB GB2871/43A patent/GB569914A/en not_active Expired
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2469995A (en) * | 1946-07-23 | 1949-05-10 | Schaul Martin Carl | Process for the production of food preparations from potatoes and similar farinaceoustubers |
GB2120523A (en) * | 1982-05-20 | 1983-12-07 | Lamb Weston Inc | Improved process for making skin-on potato boats |
US4626438A (en) * | 1982-05-20 | 1986-12-02 | Lamb-Weston, Inc. | Process for making skin-on potato boats |
WO1997031542A2 (en) * | 1996-02-28 | 1997-09-04 | Edelmann, Hans-Joachim | Process and device for the production of food based on natural produce |
EP0813822A2 (en) * | 1996-02-28 | 1997-12-29 | Edelmann, Hans-Joachim | Process and device for incorporating flavourings to food products |
WO1997031542A3 (en) * | 1996-02-28 | 1998-03-19 | Edelmann Hans Joachim | Process and device for the production of food based on natural produce |
EP0813822A3 (en) * | 1996-02-28 | 2000-04-19 | Edelmann, Hans-Joachim | Process and device for incorporating flavourings to food products |
ITFI20100133A1 (en) * | 2010-06-21 | 2011-12-22 | Manuela Montanari | PROCEDURE FOR THE PREPARATION OF POTATOES READY TO USE AT A LONG CONSERVATION AND POTATOES SO PREPARED |
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