BRPI0513683A - método para a fabricação contìnua de petiscos de batata com o estilo de uma chaleira e petisco resultante - Google Patents

método para a fabricação contìnua de petiscos de batata com o estilo de uma chaleira e petisco resultante

Info

Publication number
BRPI0513683A
BRPI0513683A BRPI0513683-0A BRPI0513683A BRPI0513683A BR PI0513683 A BRPI0513683 A BR PI0513683A BR PI0513683 A BRPI0513683 A BR PI0513683A BR PI0513683 A BRPI0513683 A BR PI0513683A
Authority
BR
Brazil
Prior art keywords
hot oil
fryer
temperature
potato slices
kettle
Prior art date
Application number
BRPI0513683-0A
Other languages
English (en)
Inventor
Ian Andries Baas
David Lawrence Barry
Graeme Russel Beasley
Jeffrey Weldon Olds
Neil David Rossiter
Ross Douglas Samuels
Michael Rajendra Kalika Singh
Original Assignee
Frito Lay North America Inc
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 Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of BRPI0513683A publication Critical patent/BRPI0513683A/pt

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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

MéTODO PARA A FABRICAçãO CONTìNUA DE PETISCOS DE BATATA COM O ESTILO DE UMA CHALEIRA E PETISCO RESULTANTE Revela-se um processo de cozimento contínuo que reproduz o perfil temperatura-tempo em forma de "U" produzido por uma operação por lotes de petisco de batata fritos em forma de chaleira. Fatias de batata são colocadas dentro de óleo quente numa parte da calha de uma fritadeira continua. As fatias de batata saem da calha para dentro de uma parte de montante da fritadeira. óleo refrigerante é injetado na parte de montante da fritadeira continua para alcançar de forma contínua a parte de vale do perfil temperatura-tempo em forma de "O". As fatias de batata são então fritas adicionalmente dentro da parte de jusante da fritadeira em uma região apresentando uma temperatura de óleo quente aumentada. O aumento da temperatura de óleo quente se dá pela injeção de óleo quente na parte de jusante. A temperatura do óleo quente injetado pode ser controlada através do teor de umidade de saída das fatias de batata.
BRPI0513683-0A 2004-07-20 2005-07-12 método para a fabricação contìnua de petiscos de batata com o estilo de uma chaleira e petisco resultante BRPI0513683A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/895,163 US7303777B2 (en) 2004-07-20 2004-07-20 Method for continuously making kettle style potato chips
PCT/US2005/024546 WO2006019689A2 (en) 2004-07-20 2005-07-12 Method for continuously making kettle style potato chips

Publications (1)

Publication Number Publication Date
BRPI0513683A true BRPI0513683A (pt) 2008-05-13

Family

ID=35657498

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0513683-0A BRPI0513683A (pt) 2004-07-20 2005-07-12 método para a fabricação contìnua de petiscos de batata com o estilo de uma chaleira e petisco resultante

Country Status (17)

Country Link
US (1) US7303777B2 (pt)
EP (1) EP1788890B1 (pt)
JP (1) JP4547423B2 (pt)
KR (1) KR100980539B1 (pt)
CN (1) CN100546494C (pt)
AT (1) ATE457130T1 (pt)
AU (1) AU2005275320B2 (pt)
BR (1) BRPI0513683A (pt)
CA (1) CA2574067C (pt)
DE (1) DE602005019306D1 (pt)
ES (1) ES2338674T3 (pt)
MX (1) MX2007000743A (pt)
PL (1) PL1788890T3 (pt)
PT (1) PT1788890E (pt)
RU (1) RU2363243C2 (pt)
WO (1) WO2006019689A2 (pt)
ZA (1) ZA200701251B (pt)

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US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20080213446A1 (en) * 2007-03-01 2008-09-04 Feinberg Bruce G Automated fryer refilling device and method
US20110281005A1 (en) * 2007-07-13 2011-11-17 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
US8808779B2 (en) * 2007-07-13 2014-08-19 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20130149425A1 (en) * 2008-04-30 2013-06-13 Heat And Control, Inc. Product Control Paddles for Snack Food Fryer
US20160058243A1 (en) * 2008-07-22 2016-03-03 Heat And Control, Inc. Universal potato chip cooker
US8372467B2 (en) * 2008-07-22 2013-02-12 Heat And Control, Inc. Universal potato chip cooker
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US9134711B2 (en) * 2010-05-04 2015-09-15 Frito-Lay North America, Inc. Advanced batch control
US9110462B2 (en) 2010-05-04 2015-08-18 Frito-Lay North America, Inc. Batch control using bang-bang control
CN102090589B (zh) * 2010-12-16 2012-10-24 包海荣 薯片的生产加工方法
WO2012170523A1 (en) 2011-06-06 2012-12-13 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
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
US9481777B2 (en) 2012-03-30 2016-11-01 The Procter & Gamble Company Method of dewatering in a continuous high internal phase emulsion foam forming process
WO2014150047A1 (en) * 2013-03-15 2014-09-25 Frito-Lay North America, Inc. Fried food product with reduced oil content
US10123555B2 (en) * 2013-04-19 2018-11-13 Frito-Lay North America, Inc. Method, apparatus and system for producing a food product
GR20140100278A (el) * 2014-05-15 2016-02-01 Σπυριδων Αλεξανδρου Μπιτζιος Συσκευη υγιεινου ψησιματος και τηγανισματος διαφορων προϊοντων (πατατες, κ.λ.π.) με χρηση ελαχιστης ποσοτητας λαδιου
CA2960946C (en) * 2014-09-26 2021-05-18 Frito-Lay North America, Inc. Method for continuously making kettle style potato chips
WO2017117003A1 (en) 2015-12-28 2017-07-06 Souhel Khanania Burner assembly and heat exchanger
US11346549B2 (en) 2015-12-28 2022-05-31 Souhel Khanania Burner assembly and systems incorporating a burner assembly
US11690471B2 (en) 2015-12-28 2023-07-04 Souhel Khanania Cooking system with burner assembly and heat exchanger
US10470904B2 (en) * 2016-05-18 2019-11-12 Boston Scientific Scimed, Inc. Stent retrieval system
US11052561B2 (en) * 2017-06-30 2021-07-06 J.R. Simplot Company Cut food denester
SE543409C2 (en) * 2018-08-31 2021-01-05 Rosenqvists Food Tech Ab Batch fryer with a booster pump
GB2582693B (en) * 2020-01-08 2021-04-21 Freshers Foods Ltd A continuous method of producing cooked pork rinds
EP4413869A1 (en) 2023-02-09 2024-08-14 Baranovski, Oleg Method of manufacturing edible potato chips

Family Cites Families (23)

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Publication number Priority date Publication date Assignee Title
DE2247122A1 (de) * 1972-09-26 1974-03-28 Frans Marcelissen Verfahren und vorrichtung zum herstellen von backprodukten fuer die industrielle fertigung, insbesondere pommes frites, kartoffelchips od.dgl
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JP3049084B2 (ja) * 1990-11-20 2000-06-05 ヒート アンド コントロール インコーポレーテッド バッチフライド食品の調理方法及び装置
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Also Published As

Publication number Publication date
EP1788890B1 (en) 2010-02-10
DE602005019306D1 (de) 2010-03-25
CA2574067A1 (en) 2006-02-23
WO2006019689A2 (en) 2006-02-23
US20060019007A1 (en) 2006-01-26
MX2007000743A (es) 2007-06-25
PL1788890T3 (pl) 2010-07-30
JP2008507273A (ja) 2008-03-13
EP1788890A4 (en) 2009-01-07
RU2007104177A (ru) 2008-08-27
PT1788890E (pt) 2010-03-12
JP4547423B2 (ja) 2010-09-22
ES2338674T3 (es) 2010-05-11
AU2005275320A1 (en) 2006-02-23
RU2363243C2 (ru) 2009-08-10
AU2005275320B2 (en) 2008-02-28
KR100980539B1 (ko) 2010-09-06
CA2574067C (en) 2010-10-05
EP1788890A2 (en) 2007-05-30
US7303777B2 (en) 2007-12-04
KR20070049152A (ko) 2007-05-10
ATE457130T1 (de) 2010-02-15
WO2006019689A3 (en) 2007-02-15
CN1997287A (zh) 2007-07-11
CN100546494C (zh) 2009-10-07
ZA200701251B (en) 2008-07-30

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B04C Request for examination: application reinstated [chapter 4.3 patent gazette]
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 10A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: EM VIRTUDE DO ARQUIVAMENTO PUBLICADO NA RPI 2314 DE 12-05-2015 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDO O ARQUIVAMENTO DO PEDIDO DE PATENTE, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.

B15K Others concerning applications: alteration of classification

Ipc: A23L 19/18 (2016.01), A23L 5/10 (2016.01)