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AR006903A1 - STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL SUITABLE FOR OVEN FINISHING AND PROCESSES FOR PREPARING THEM. - Google Patents

STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL SUITABLE FOR OVEN FINISHING AND PROCESSES FOR PREPARING THEM.

Info

Publication number
AR006903A1
AR006903A1 ARP970101766A ARP970101766A AR006903A1 AR 006903 A1 AR006903 A1 AR 006903A1 AR P970101766 A ARP970101766 A AR P970101766A AR P970101766 A ARP970101766 A AR P970101766A AR 006903 A1 AR006903 A1 AR 006903A1
Authority
AR
Argentina
Prior art keywords
partially fried
oil
strips
potato strips
fried potato
Prior art date
Application number
ARP970101766A
Other languages
Spanish (es)
Original Assignee
Procter & Gamble
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 Procter & Gamble filed Critical Procter & Gamble
Publication of AR006903A1 publication Critical patent/AR006903A1/en

Links

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

Tiras de papas parcialmente fritas recubiertas de aceite adecuadas para la terminación al horno que comprenden: (a) tiras de papas parcialmente fritasque tienen 34% a 58%, aproximadamente de humedad volumétrica; y (b) de 8% a 30%, aproximadamente, de grasa. Las tiras de papas parcialmente fritas tienenuna capa superficial de aceite o grasa substancialmente uniforme. La capa superficial comprende de 2% a 15%, aproximadamente, en peso de las tiras depapas parcialmente fritas antes mencionadas. Cuando se terminan al horno, las tiras de papas parcialmente fritas recubiertas de aceite tienensubstancialmente el mismo sabor, calidad y características que las papas fritas por inmersión en aceite caliente. Además, se dan a conocer procesospara preparar dichas tiras de papas parcialmente fritas recubiertas de aceite adecuadas para la terminación al horno.Oil-coated partially fried potato strips suitable for kiln completion comprising: (a) partially fried potato strips having 34% to 58%, approximately volumetric moisture; and (b) approximately 8% to 30% fat. The partially fried potato strips have a substantially uniform surface layer of oil or fat. The surface layer comprises approximately 2% to 15% by weight of the aforementioned partially fried potato strips. When finished in the oven, the oil coated partially fried potato strips have substantially the same flavor, quality, and characteristics as hot oil dipped potato chips. In addition, processes are disclosed for preparing such oil coated partially fried potato strips suitable for oven finishing.

ARP970101766A 1996-04-29 1997-04-29 STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL SUITABLE FOR OVEN FINISHING AND PROCESSES FOR PREPARING THEM. AR006903A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US63954296A 1996-04-29 1996-04-29

Publications (1)

Publication Number Publication Date
AR006903A1 true AR006903A1 (en) 1999-09-29

Family

ID=24564529

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970101766A AR006903A1 (en) 1996-04-29 1997-04-29 STRIPS OF PARTIALLY FRIED POTATOES COATED WITH OIL SUITABLE FOR OVEN FINISHING AND PROCESSES FOR PREPARING THEM.

Country Status (19)

Country Link
EP (1) EP0907328A1 (en)
JP (1) JPH11508454A (en)
KR (1) KR20000065129A (en)
CN (1) CN1219848A (en)
AR (1) AR006903A1 (en)
AU (1) AU725234B2 (en)
BR (1) BR9708970A (en)
CA (1) CA2251900A1 (en)
CO (1) CO4600630A1 (en)
CZ (1) CZ341998A3 (en)
IL (1) IL126633A0 (en)
MA (1) MA24153A1 (en)
NO (1) NO984916L (en)
NZ (1) NZ332276A (en)
PE (1) PE81398A1 (en)
TR (1) TR199802173T2 (en)
TW (1) TW383214B (en)
WO (1) WO1997040712A1 (en)
ZA (1) ZA973544B (en)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6136358A (en) * 1998-11-24 2000-10-24 Lamb-Weston, Inc. Process for preparing parfried, frozen potato strips
WO2006000700A2 (en) 2004-06-08 2006-01-05 Seb S.A. Air flow cooking device
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
CN105533537A (en) 2005-10-04 2016-05-04 吉米安仕有限责任公司 Methods of making snack food products and products made thereby
MX355043B (en) 2005-10-04 2018-04-02 Jimmyash Llc Fried food products having reduced fat content.
US20080038443A1 (en) * 2006-08-09 2008-02-14 Dwane Bert Benson Process for preparing potato products having reduced trans-fat levels
US8945648B2 (en) 2011-11-30 2015-02-03 Frito-Lay North America, Inc. Fried food product with reduced oil content
US10548341B2 (en) 2011-11-30 2020-02-04 Frito-Lay North America, Inc. Potato chip
US10123555B2 (en) 2013-04-19 2018-11-13 Frito-Lay North America, Inc. Method, apparatus and system for producing a food product
JP7017924B2 (en) * 2017-12-25 2022-02-09 日清食品ホールディングス株式会社 How to make non-fried potato sticks
BE1028100B1 (en) 2020-02-27 2021-09-28 Baeten & Co Edible products
US20230157329A1 (en) * 2020-04-04 2023-05-25 Societe Des Produits Nestle S.A. Process for roasting plant material with oil
EP4195942A1 (en) 2020-08-16 2023-06-21 Kieran Wall Method for producing a par-fried chip
JP7701146B2 (en) * 2020-12-07 2025-07-01 株式会社日清製粉グループ本社 Manufacturing method for refrigerated or frozen vegetables and prepared foods

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865964A (en) * 1971-03-15 1975-02-11 Ore Ida Foods Coating the surface of frozen, fried french fries with atomized fat globules
US3968265A (en) * 1973-02-01 1976-07-06 American Potato Company Freeze-thaw stable, french fry potato product and process for producing the same
CA1064764A (en) * 1976-03-30 1979-10-23 Bruce E. Phillips Frozen french fried potatoes with oil sprayed surfaces
US4109020A (en) * 1977-07-01 1978-08-22 The United States Of America As Represented By The Secretary Of The Army Method of producing crisp reheated french fried potatoes
US4269861A (en) * 1979-02-21 1981-05-26 Heat And Control, Inc. Process for preparing french fried potatoes and apparatus
GB2078081B (en) * 1980-06-26 1984-01-18 Lamb Weston Inc Proces for preparing frozen french fried potatoes for oven reheating
US4551340A (en) * 1980-12-02 1985-11-05 General Foods Corporation Process for preparing frozen par-fried potatoes
US4590080A (en) * 1983-03-28 1986-05-20 J. R. Simplot Company Process for preparing parfried and frozen potato products
US4542030A (en) * 1983-11-25 1985-09-17 Ore-Ida Foods, Inc. Process for preparing low calorie french fry product
DE3814587A1 (en) * 1988-04-29 1989-11-09 Eckardt Kg Pfanni Werk Otto Process for the production of deep-frozen french fries
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
US5308640A (en) * 1992-08-28 1994-05-03 The Procter & Gamble Company Low greasiness french fries and methods for preparing same

Also Published As

Publication number Publication date
EP0907328A1 (en) 1999-04-14
PE81398A1 (en) 1998-12-07
CA2251900A1 (en) 1997-11-06
AU2461997A (en) 1997-11-19
AU725234B2 (en) 2000-10-12
ZA973544B (en) 1997-12-04
IL126633A0 (en) 1999-08-17
BR9708970A (en) 1999-08-03
NZ332276A (en) 2000-05-26
CZ341998A3 (en) 1999-03-17
NO984916D0 (en) 1998-10-22
JPH11508454A (en) 1999-07-27
MA24153A1 (en) 1997-12-31
CO4600630A1 (en) 1998-05-08
KR20000065129A (en) 2000-11-06
NO984916L (en) 1998-12-16
TR199802173T2 (en) 2001-09-21
CN1219848A (en) 1999-06-16
TW383214B (en) 2000-03-01
WO1997040712A1 (en) 1997-11-06

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