GB985808A - Improvements in or relating to preparing fried potato products - Google Patents
Improvements in or relating to preparing fried potato productsInfo
- Publication number
- GB985808A GB985808A GB10795/61A GB1079561A GB985808A GB 985808 A GB985808 A GB 985808A GB 10795/61 A GB10795/61 A GB 10795/61A GB 1079561 A GB1079561 A GB 1079561A GB 985808 A GB985808 A GB 985808A
- Authority
- GB
- United Kingdom
- Prior art keywords
- potato
- fried
- mixture
- binder
- potatoes
- 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 4
- 244000061456 Solanum tuberosum Species 0.000 abstract 12
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 12
- 239000000203 mixture Substances 0.000 abstract 8
- 239000011230 binding agent Substances 0.000 abstract 6
- 235000012015 potatoes Nutrition 0.000 abstract 3
- 239000007787 solid Substances 0.000 abstract 3
- 229920002472 Starch Polymers 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- JDSQBDGCMUXRBM-UHFFFAOYSA-N 2-[2-(2-butoxypropoxy)propoxy]propan-1-ol Chemical compound CCCCOC(C)COC(C)COC(C)CO JDSQBDGCMUXRBM-UHFFFAOYSA-N 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 241000293001 Oxytropis besseyi Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 235000012019 baked potatoes Nutrition 0.000 abstract 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 abstract 1
- 229920003086 cellulose ether Polymers 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 abstract 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 abstract 1
- 229920000609 methyl cellulose Polymers 0.000 abstract 1
- -1 methyl cellulose ethers Chemical class 0.000 abstract 1
- 239000001923 methylcellulose Substances 0.000 abstract 1
- 235000010981 methylcellulose Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 238000007614 solvation Methods 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)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A fried potato product is produced from raw white potatoes by preparing an extrudable, moist mixture consisting essentially of potato cells which are intact, potato cells which have been ruptured and the starch contained therein, and a thermal gelling binder, effecting solvation between the binder and the mixture by maintaining the binder and the mixture at a temperature not exceeding 90 DEG F., shaping the resultant product and deep fat or French frying the shaped product. The mixture may include dehydrated potato particles which have been rehydrated in the presence of the binder. A prepared mixture adapted to be stored dry and subsequently deep-fat fried, consists essentially of 5-35% crushed dehydrated potatoes, 95-65% ground potato flakes and 1-8%, based on the total weight of potato solids, of an edible thermal p gelling binder distributed throughout the mixture, between 20% and 30% of the potato solids thus having ruptured cells; the ruptured cell content may be obtained by mixing, by extended cooking, by employing small cut up pieces of potato such as undersized pieces normally removed from standard French fried production or by adding dry ungelatinised potato starch. The mixture may include also seasoning (salt), cheese or onion flavourings, added starch (preferably potato starch), monoglycerides and non-fat dry milk solids. If desired, the shaped product may be partially fried, subjected to cold storage and again fried or baked when required for use. Thermal gelling binders: cellulose ethers, including methyl cellulose ethers, and the propylene glycol ether of hydroxymethyl cellulose; and pectinates, caseinates, alginates and wheat gluten when a dehydrated mix is employed. Potato products: French fried potatoes, potato patties, croquettes, chips, shoe-strings and other crisp snack items, and special forms of product such as round or elongated French fried potatoes and croquettes shaped as a baked potato. Examples directed to the production of the fried potato products are given. Specification 985,809 is referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US1980060A | 1960-04-04 | 1960-04-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB985808A true GB985808A (en) | 1965-03-10 |
Family
ID=21795097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB10795/61A Expired GB985808A (en) | 1960-04-04 | 1961-03-24 | Improvements in or relating to preparing fried potato products |
Country Status (4)
| Country | Link |
|---|---|
| CH (1) | CH400746A (en) |
| ES (1) | ES266286A1 (en) |
| GB (1) | GB985808A (en) |
| LU (1) | LU39955A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3956517A (en) * | 1974-05-13 | 1976-05-11 | The Procter & Gamble Company | Method of forming rippled chip-type products |
| US3968265A (en) | 1973-02-01 | 1976-07-06 | American Potato Company | Freeze-thaw stable, french fry potato product and process for producing the same |
| US3997684A (en) * | 1972-11-24 | 1976-12-14 | Willard Miles J | Method for making expanded potato based snack products |
| US3998975A (en) | 1970-08-07 | 1976-12-21 | The Procter & Gamble Company | Potato chip products and process for making same |
| WO2003039269A1 (en) * | 2001-11-08 | 2003-05-15 | The Procter & Gamble Company | Improved doughs containing dehydrated potato products |
-
1961
- 1961-03-24 GB GB10795/61A patent/GB985808A/en not_active Expired
- 1961-03-29 LU LU39955D patent/LU39955A1/xx unknown
- 1961-04-04 ES ES0266286A patent/ES266286A1/en not_active Expired
- 1961-04-04 CH CH391261A patent/CH400746A/en unknown
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3998975A (en) | 1970-08-07 | 1976-12-21 | The Procter & Gamble Company | Potato chip products and process for making same |
| US3997684A (en) * | 1972-11-24 | 1976-12-14 | Willard Miles J | Method for making expanded potato based snack products |
| US3968265A (en) | 1973-02-01 | 1976-07-06 | American Potato Company | Freeze-thaw stable, french fry potato product and process for producing the same |
| US3956517A (en) * | 1974-05-13 | 1976-05-11 | The Procter & Gamble Company | Method of forming rippled chip-type products |
| WO2003039269A1 (en) * | 2001-11-08 | 2003-05-15 | The Procter & Gamble Company | Improved doughs containing dehydrated potato products |
| US7976889B2 (en) | 2001-11-08 | 2011-07-12 | The Procter & Gamble Company | Doughs containing dehydrated potato products |
| US8440251B2 (en) | 2001-11-08 | 2013-05-14 | Kellogg North America Company | Doughs containing dehydrated potato products |
Also Published As
| Publication number | Publication date |
|---|---|
| ES266286A1 (en) | 1961-08-16 |
| LU39955A1 (en) | 1961-07-17 |
| CH400746A (en) | 1965-10-15 |
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