GB978818A - Improvements in or relating to potato products - Google Patents
Improvements in or relating to potato productsInfo
- Publication number
- GB978818A GB978818A GB23074/63A GB2307463A GB978818A GB 978818 A GB978818 A GB 978818A GB 23074/63 A GB23074/63 A GB 23074/63A GB 2307463 A GB2307463 A GB 2307463A GB 978818 A GB978818 A GB 978818A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pulp
- solids
- chips
- potato
- weight
- 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
- 235000013573 potato product Nutrition 0.000 title abstract 2
- 239000007787 solid Substances 0.000 abstract 7
- 244000061456 Solanum tuberosum Species 0.000 abstract 6
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 6
- 239000007788 liquid Substances 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 5
- 229920002472 Starch Polymers 0.000 abstract 3
- 239000003925 fat Substances 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 235000000346 sugar Nutrition 0.000 abstract 2
- 150000008163 sugars Chemical class 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 235000019759 Maize starch Nutrition 0.000 abstract 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 235000021168 barbecue Nutrition 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000010410 dusting Methods 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 239000003349 gelling agent Substances 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005342 ion exchange Methods 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 229920000609 methyl cellulose Polymers 0.000 abstract 1
- 239000001923 methylcellulose Substances 0.000 abstract 1
- 235000010981 methylcellulose Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000004289 sodium hydrogen sulphite Substances 0.000 abstract 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 229940100445 wheat starch Drugs 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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)
Abstract
A potato product is produced by reducing the particle size of raw potatoes to form a mixture of finely divided solids and liquid, increasing the viscosity of the mixture, forming the mixture into shaped bodies and subsequently cooking the shaped bodies. A crisp, friable potato chip containing up to 10% by weight of moisture and up to 50% of fat, may be obtained by reducing the particle size of raw potatoes to form a pulp (preferably of moisture content as low as about 55%), heating the pulp to a temperature of from about 65 DEG C. to 100 DEG C. to gelatinize at least 80% by weight of the starch, cooling to a temperature within the range of from about -1 DEG C. to 38 DEG C, forming the pulp into chips, dusting the chips with flour, drying to bring their solids content up to from 50 to 90% by weight, and subsequently deep frying the dried chips in frying oil (specified). The viscosity of the finely-divided potato solids and liquid may alternatively by increased by separating 40-80% by weight of the solids and liquid, and forming an admixture of the finely divided solids with up to 10% of their weight of a gelling agent such as methyl cellulose, carboxymethyl cellulose, pregelatinized wheat starch, waxy maize starch, agar or mixtures of these. Proteins may be recovered from the separated liquid as by heat coagulation and returned to the solids phase. Before any separated liquid is returned to the solids phase, its content of reducing sugars and amino acids is removed by fermentation or enzymatic oxidation and ion exchange, respectively. Spices, seasonings and flavourings such as sugars, salt, gluten, hydrogenated vegetable protein, soy flour, monosodium glutamate, lecithin, fats and barbecue seasoning may be included in the mixture. The potato pulp may be shaped by extrusion or by rapidly cooling it to about -2 DEG C. and slicing the mass into pieces of the desired shape and size. According to an example, discs of raw potato of about 6.4 mm. thickness were treated with aqueous sodium bisulphite solution and put through a high speed cutting mill to produce a pulp having a viscosity of 7 x 104 c.p.s. This pulp was heated for 5 minutes in a scraped-surface heat exchanger to a temperature of 93 DEG C. to gel at least 80% of the starch in the pulp. After coling, the pulp of viscosity of 2 x 106 c.p.s. was extruded through an orifice of varying width into elliptical-shaped chips. The chips were heated in a hot air oven and then fried by submerging them for 5 seconds in fat at 193 DEG C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201751A US3109739A (en) | 1962-06-12 | 1962-06-12 | Potato products and process for making same |
| US282877A US3230094A (en) | 1963-05-24 | 1963-05-24 | Potato chip products and process for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB978818A true GB978818A (en) | 1964-12-23 |
Family
ID=26897065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB23074/63A Expired GB978818A (en) | 1962-06-12 | 1963-06-10 | Improvements in or relating to potato products |
Country Status (2)
| Country | Link |
|---|---|
| CH (1) | CH425432A (en) |
| GB (1) | GB978818A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USRE31819E (en) * | 1973-04-27 | 1985-01-29 | General Mills, Inc. | Chip separating from a fried ribbon |
| WO2005074716A1 (en) | 2004-02-06 | 2005-08-18 | Koninklijke Coöperatie Cosun U.A. | Selective withdrawal of reducing sugars during blanching |
| EP1595460A1 (en) * | 2004-05-11 | 2005-11-16 | Shin-Etsu Chemical Co., Ltd. | Freeze-dried food product |
| CN102599342A (en) * | 2012-04-10 | 2012-07-25 | 江南大学 | Preparation method and application for potato residue feed ingredient |
| WO2014068433A1 (en) * | 2012-11-02 | 2014-05-08 | Emsland-Stärke GmbH | Food product made from plant parts containing starch and method for the production of said food product |
| GB2587464A (en) * | 2019-06-10 | 2021-03-31 | Mccain Foods Ltd | Improved process for producing a liquid potato product |
| US11478003B2 (en) | 2019-06-10 | 2022-10-25 | Mccain Foods Limited | Process for producing a liquid potato product |
| RU2813657C2 (en) * | 2019-06-10 | 2024-02-14 | Маккейн Фудс Лимитед | Improved method for obtaining liquid potato product |
-
1963
- 1963-06-10 GB GB23074/63A patent/GB978818A/en not_active Expired
- 1963-06-12 CH CH730063A patent/CH425432A/en unknown
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USRE31819E (en) * | 1973-04-27 | 1985-01-29 | General Mills, Inc. | Chip separating from a fried ribbon |
| WO2005074716A1 (en) | 2004-02-06 | 2005-08-18 | Koninklijke Coöperatie Cosun U.A. | Selective withdrawal of reducing sugars during blanching |
| EP1595460A1 (en) * | 2004-05-11 | 2005-11-16 | Shin-Etsu Chemical Co., Ltd. | Freeze-dried food product |
| CN102599342A (en) * | 2012-04-10 | 2012-07-25 | 江南大学 | Preparation method and application for potato residue feed ingredient |
| WO2014068433A1 (en) * | 2012-11-02 | 2014-05-08 | Emsland-Stärke GmbH | Food product made from plant parts containing starch and method for the production of said food product |
| CN104936459A (en) * | 2012-11-02 | 2015-09-23 | 恩斯兰淀粉有限公司 | Food product made from plant parts containing starch and method for the production of said food product |
| AU2013340439B2 (en) * | 2012-11-02 | 2017-06-08 | Emsland-Starke Gmbh | Food product made from plant parts containing starch and method for the production of said food product |
| GB2587464A (en) * | 2019-06-10 | 2021-03-31 | Mccain Foods Ltd | Improved process for producing a liquid potato product |
| GB2587464B (en) * | 2019-06-10 | 2022-06-29 | Mccain Foods Ltd | Improved process for producing a liquid potato product |
| US11478003B2 (en) | 2019-06-10 | 2022-10-25 | Mccain Foods Limited | Process for producing a liquid potato product |
| RU2813657C2 (en) * | 2019-06-10 | 2024-02-14 | Маккейн Фудс Лимитед | Improved method for obtaining liquid potato product |
Also Published As
| Publication number | Publication date |
|---|---|
| CH425432A (en) | 1966-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1122847A (en) | Composition containing animal parts for production of a fried snack food and method for production thereof | |
| CN1853501B (en) | Disposable noodles and method for producing same | |
| SE445705B (en) | PROCEDURE FOR PREPARING A DEHYDRATIZED MEAT PRODUCT WITH A MOISTURE CONTENT BETWEEN 15 AND 45% | |
| NZ205362A (en) | Pasta made from starchy materials and an ionic gelling agent by gelatinisation and extrusion | |
| US2168246A (en) | Process of making frothed, cellular, or spongelike product of colloidal origin | |
| JPS61231967A (en) | Food with low fat | |
| JPS637734B2 (en) | ||
| JP2017175943A (en) | Method for producing textured protein material | |
| US6242032B1 (en) | Fully cooked, shelf stable or frozen noodles | |
| JPH0368668B2 (en) | ||
| GB978818A (en) | Improvements in or relating to potato products | |
| US3318705A (en) | Breakfast cereal process | |
| RU2014787C1 (en) | Method for production of swollen food product | |
| JP6796599B2 (en) | Manufacturing method of rice noodles like rice noodles | |
| JP2552095B2 (en) | Starch-derived food material and food using the same | |
| JPS6112254A (en) | Production of processed food | |
| JPH089907A (en) | Starch-originated food raw material having both water retainability and oil retainability and food for using the same | |
| GB847677A (en) | Improvements relating to the production of food products | |
| JP2018164459A (en) | Method for producing textured protein material | |
| US2942981A (en) | Process for producing smoked cereal food | |
| WO2017099132A1 (en) | Method for producing heat-treated rice flour and method for producing foodstuff | |
| SU1142090A1 (en) | Method of obtaining dry semi-finished culinary sauce | |
| CN112544912A (en) | Potato powder shredded fish and preparation method thereof | |
| WO2020230593A1 (en) | Flour-based food | |
| JPS6131049A (en) | Preparation of artificial rice |