GB822018A - Improvements in or relating to a method of producing a food-stuff - Google Patents

Improvements in or relating to a method of producing a food-stuff

Info

Publication number
GB822018A
GB822018A GB36771/55A GB3677155A GB822018A GB 822018 A GB822018 A GB 822018A GB 36771/55 A GB36771/55 A GB 36771/55A GB 3677155 A GB3677155 A GB 3677155A GB 822018 A GB822018 A GB 822018A
Authority
GB
United Kingdom
Prior art keywords
powder
starch
ribbon
moisture content
drying
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
Application number
GB36771/55A
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.)
Nibbit Products Association Ltd
Original Assignee
Nibbit Products Association 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
Application filed by Nibbit Products Association Ltd filed Critical Nibbit Products Association Ltd
Publication of GB822018A publication Critical patent/GB822018A/en
Expired 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
    • A23L19/18—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

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)
  • Grain Derivatives (AREA)

Abstract

A dry material used for producing a fried, crisp food-stuff is prepared by mixing a dry, mainly starch-containing powder with sufficient water to give a mixture of 30 to 40% moisture content, extruding it at a pressure of at least 6 atmospheres to form a coherent ribbon, and drying the ribbon either in continuous lengths or as separate pieces to a moisture content of 6 to 10%, the extruded and dried material being then ready for frying in hot oil. The starch-containing powder is preferably made by stewing or cooling potato tubers followed by drying or milling to produce a powder. A starch-containing cereal powder, i.e. rice powder, can also be used. Up to 50% of the powder can be replaced by another starch-containing powder consisting mainly of starch grains which are preswelled by combined heat and moisture, followed by drying and powdering. An admixture of up to 15% raw starch powder is also possible. In an example, potato powder of 11% moisture content and of such a grain size that 99% passes a 45-mesh B.S.S. screen, is mixed with water and, e.g., seasoning such as salt or spices, and the mix is extruded as ribbon at about 9 atmospheres pressure. The ribbon is dried to a final moisture content of 8% with hot air, cut into pieces and fried in hot oil at 180 DEG to 200 DEG C. for about 7 seconds. Specifications 687,015 and 750,217 are referred to.
GB36771/55A 1954-12-22 1955-12-22 Improvements in or relating to a method of producing a food-stuff Expired GB822018A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH822018X 1954-12-22

Publications (1)

Publication Number Publication Date
GB822018A true GB822018A (en) 1959-10-21

Family

ID=4539528

Family Applications (1)

Application Number Title Priority Date Filing Date
GB36771/55A Expired GB822018A (en) 1954-12-22 1955-12-22 Improvements in or relating to a method of producing a food-stuff

Country Status (1)

Country Link
GB (1) GB822018A (en)

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