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WO2015009263A1 - Potato chips dehydrating technique - Google Patents

Potato chips dehydrating technique Download PDF

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Publication number
WO2015009263A1
WO2015009263A1 PCT/TR2014/000279 TR2014000279W WO2015009263A1 WO 2015009263 A1 WO2015009263 A1 WO 2015009263A1 TR 2014000279 W TR2014000279 W TR 2014000279W WO 2015009263 A1 WO2015009263 A1 WO 2015009263A1
Authority
WO
WIPO (PCT)
Prior art keywords
chips
potato
dehydrating
boiling
potato chips
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.)
Ceased
Application number
PCT/TR2014/000279
Other languages
French (fr)
Inventor
Özgül KÖSE
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2015009263A1 publication Critical patent/WO2015009263A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/14—Original non-roasted or non-fried potato pieces

Definitions

  • the invention is a potato chips dehydrating technique in the food industry including the steps of boiling the potatoes to be usedand then dehydrating the prepared by the process.
  • Another method used in making potato chips is to make the potatoes crispy by stripping away the moisture infood dehydrator. This method is reliable in terms of health. However, sandy taste of dried potato chips is not tasty for many people, chips prepared by frying or baking be method are preferred.
  • potato chips dehydrating technique of the invention the potato does not contain carcinogenic substances like other chips as it is boiled at a temperature of 100 degrees for a short time as 10-20 seconds in boiling water and then became crispy by being purified from moisture therefrom for2-4 hours in the food dehydratorat the temperature of 52 degrees. So, not because the potatoes are fried in oil in high temperature, just because it is purified from moisture that it containsin the food dehydrator, it becomes chips. Through this method, potato chips consumed willingly by people of all ages and having palate become completely safe in terms of health.
  • Boiling which is the first step in the preparation of chips, because of the sandy potato taste is eliminated through it, is a healthy and also very tasty alternative to frying and baking techniqueswhich is very harmful to health but very tasty.
  • the chips boiled and then dried can be protected at least 1 yearin an airtight package, without using any preservatives. This means that health problems caused by preservatives in foods prepared come down to zero.
  • Potatoes are chopped in the form of circles as thin as the membrane. Salt and olive oil and various spices and / or vegetables are addedin water boiling at 100 degrees. Potato slices are boiled in boiling water for 10-20 seconds. By being placed on the tray of the food dehydrator, they are dried for 2-4 hours at 52 degrees. Potato chips are packed with airtight packaging.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention is a potato chips dehydrating technique useful in the food industry, including the steps of boiling the potatoes to be used and then dehydrating the boiled potatoes.

Description

DESCRIPTION
POTATO CHIPS DEHYDRATING TECHNIQUE
TECHNICAL FIELD
The invention is a potato chips dehydrating technique in the food industry including the steps of boiling the potatoes to be usedand then dehydrating the prepared by the process.
PRIOR ART
Currently potato chips are available on the market which is sold on the shelves of all grocery, grocery store, dried fruit and snack. For the preparation of these chips, oil should be heated at least 180 degrees or should be baked. These processeslead to the emergence or increase of asubstance in potatoes so called acrylamide (acrylamide) and carcinogenic. Acrylamide (IARC, 1994)that is classified as "potentially carcinogenic to humans"by the Board of the International Cancer Researchwas first described in heat-treated foods by The Swedish National Food and Agriculture Organization (SNF) and the University of Stockholm onApril 24, 2002. It was noted that the chips are among the products containing highest carcinogenic substancesas a result of his research of Turkey Scientific and Technical Research Council (TUBITAK) on 50 foods including thepotato chips.
The more the potato cooking temperature increases, the more the amount of acrylamide in it increases. When the temperature exceeds about 120 degrees, these chemicals begin to form. Acrylamide is a cancer-causing agent used in plastic industry, available in cigarettes. In many countries, it is proposed to write the phrase "kills" over chips packets, like cigarettes.
If acrylamides is consumed longer, it can lead to arteriosclerosis, inflammatory diseases, obesity and cancer. These chips that are harmful to everyone, are very inconvenient to be consumed especially by children, pregnant and nursing women.Also, to maintain these chips, various protective substances hazardous to health are used.
Another method used in making potato chips is to make the potatoes crispy by stripping away the moisture infood dehydrator. This method is reliable in terms of health. However, sandy taste of dried potato chips is not tasty for many people, chips prepared by frying or baking be method are preferred. Through potato chips dehydrating technique of the invention, the potato does not contain carcinogenic substances like other chips as it is boiled at a temperature of 100 degrees for a short time as 10-20 seconds in boiling water and then became crispy by being purified from moisture therefrom for2-4 hours in the food dehydratorat the temperature of 52 degrees. So, not because the potatoes are fried in oil in high temperature, just because it is purified from moisture that it containsin the food dehydrator, it becomes chips. Through this method, potato chips consumed willingly by people of all ages and having palate become completely safe in terms of health.
Boiling which is the first step in the preparation of chips, because of the sandy potato taste is eliminated through it, is a healthy and also very tasty alternative to frying and baking techniqueswhich is very harmful to health but very tasty. The chips boiled and then dried can be protected at least 1 yearin an airtight package, without using any preservatives. This means that health problems caused by preservatives in foods prepared come down to zero. DETAILED DESCRIPTION OF THE INVENTION
Potatoes are chopped in the form of circles as thin as the membrane. Salt and olive oil and various spices and / or vegetables are addedin water boiling at 100 degrees. Potato slices are boiled in boiling water for 10-20 seconds. By being placed on the tray of the food dehydrator, they are dried for 2-4 hours at 52 degrees. Potato chips are packed with airtight packaging.
With this method, many vegetables and fruit crisps can be made. For example, beets, carrots, apples, bananas, etc.

Claims

1- The invention is potato chips dehydrating technique wherein it is characterized by being comprised of the steps of;
-chopping potatoes finely as the membrane,
-adding salt and olive oil and various spices and / or vegetables in water boiling at about 100 ° (can be change)
-boiling potato slices in boiling water for about 10-20 seconds (may vary according to the type of chips),
-dehydrating potato slices at about 52 degrees (change) for about 2-4 hours (can vary depending on the type of chips) by being placed on the tray of the food dehydrator, and -packaging potato chips with airtight packaging.
2- A dehydrating technique potato chipsaccording to claim 1 , it is characterized in that all kinds of vegetables and fruits (beets, carrots, apples, bananas, etc. and varieties can be improved) can be produced as chips as an alternative to potatoes.
PCT/TR2014/000279 2013-07-17 2014-07-16 Potato chips dehydrating technique Ceased WO2015009263A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201308625 2013-07-17
TR2013/08625 2013-07-17

Publications (1)

Publication Number Publication Date
WO2015009263A1 true WO2015009263A1 (en) 2015-01-22

Family

ID=51626134

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2014/000279 Ceased WO2015009263A1 (en) 2013-07-17 2014-07-16 Potato chips dehydrating technique

Country Status (1)

Country Link
WO (1) WO2015009263A1 (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE83562C (en) *
EP0019916A1 (en) * 1979-05-30 1980-12-10 Franz Prof. Dr.-Ing. Wienecke Process and device for the production of lastingly non-perishable edible slices, chips or cubes of moist coarse-structured foodstuff
EP0099287A2 (en) * 1982-07-09 1984-01-25 Union Technique Aquitaine, Sarl Process for the preparation of potatoes so as to preserve them, and their use to make potatoe chips
WO1998057554A1 (en) * 1997-06-16 1998-12-23 The University Of British Columbia Process for making a dehydrated potato product by microwave
WO1999004650A1 (en) * 1997-07-24 1999-02-04 Zweifel Pomy-Chips Dehydrated potato pieces and methods for their preparation
US20090304865A1 (en) * 2005-10-04 2009-12-10 Jamshid Ashourian Methods of making snack food products and products made thereby
WO2011154824A2 (en) * 2010-06-12 2011-12-15 Pepsico India Holdings Pvt Ltd A method of producing dehydrated food product having light color with less browning when compared with conventional food product and a closed hybrid dynamic dehydration system for obtaining the said dehydrated food product

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE83562C (en) *
EP0019916A1 (en) * 1979-05-30 1980-12-10 Franz Prof. Dr.-Ing. Wienecke Process and device for the production of lastingly non-perishable edible slices, chips or cubes of moist coarse-structured foodstuff
EP0099287A2 (en) * 1982-07-09 1984-01-25 Union Technique Aquitaine, Sarl Process for the preparation of potatoes so as to preserve them, and their use to make potatoe chips
WO1998057554A1 (en) * 1997-06-16 1998-12-23 The University Of British Columbia Process for making a dehydrated potato product by microwave
WO1999004650A1 (en) * 1997-07-24 1999-02-04 Zweifel Pomy-Chips Dehydrated potato pieces and methods for their preparation
US20090304865A1 (en) * 2005-10-04 2009-12-10 Jamshid Ashourian Methods of making snack food products and products made thereby
WO2011154824A2 (en) * 2010-06-12 2011-12-15 Pepsico India Holdings Pvt Ltd A method of producing dehydrated food product having light color with less browning when compared with conventional food product and a closed hybrid dynamic dehydration system for obtaining the said dehydrated food product

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