CA2908488C - Croustille - Google Patents
Croustille Download PDFInfo
- Publication number
- CA2908488C CA2908488C CA2908488A CA2908488A CA2908488C CA 2908488 C CA2908488 C CA 2908488C CA 2908488 A CA2908488 A CA 2908488A CA 2908488 A CA2908488 A CA 2908488A CA 2908488 C CA2908488 C CA 2908488C
- Authority
- CA
- Canada
- Prior art keywords
- oil
- potato
- frying
- fried
- slices
- 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.)
- Active
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 100
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 100
- 235000013606 potato chips Nutrition 0.000 abstract description 45
- 239000003921 oil Substances 0.000 description 172
- 238000000034 method Methods 0.000 description 31
- 238000007654 immersion Methods 0.000 description 28
- 239000000047 product Substances 0.000 description 14
- 239000000523 sample Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000004458 analytical method Methods 0.000 description 9
- 238000002591 computed tomography Methods 0.000 description 8
- 239000012467 final product Substances 0.000 description 6
- 238000012546 transfer Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 241001272996 Polyphylla fullo Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000013074 reference sample Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 238000010191 image analysis Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 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
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)
- Preparation Of Fruits And Vegetables (AREA)
- Oil, Petroleum & Natural Gas (AREA)
Abstract
La présente invention concerne une croustille qui contient plus d'huile à proximité de ses surfaces extérieures que dans son intérieur et un profil d'analyse rapide de viscosité (RVA) unique. Les propriétés organoleptiques des croustilles selon la présente invention se comparent favorablement avec des croustilles connues et disponibles dans le commerce.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13/904,889 | 2013-05-29 | ||
| US13/904,889 US10548341B2 (en) | 2011-11-30 | 2013-05-29 | Potato chip |
| PCT/US2014/035275 WO2014193568A1 (fr) | 2013-05-29 | 2014-04-24 | Croustille |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2908488A1 CA2908488A1 (fr) | 2014-12-04 |
| CA2908488C true CA2908488C (fr) | 2020-08-11 |
Family
ID=51989304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2908488A Active CA2908488C (fr) | 2013-05-29 | 2014-04-24 | Croustille |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP3016526A4 (fr) |
| JP (1) | JP6568847B2 (fr) |
| KR (1) | KR102174129B1 (fr) |
| CN (1) | CN105246355B (fr) |
| AU (1) | AU2014272185B2 (fr) |
| BR (1) | BR112015026952A2 (fr) |
| CA (1) | CA2908488C (fr) |
| MX (1) | MX368071B (fr) |
| RU (1) | RU2654636C2 (fr) |
| WO (1) | WO2014193568A1 (fr) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6737651B2 (ja) * | 2016-07-12 | 2020-08-12 | 日清食品ホールディングス株式会社 | かき揚げ用混合物の成型方法 |
| CN106417505A (zh) * | 2016-10-10 | 2017-02-22 | 山东盛康机械科技有限公司 | 薯片薯条加工线体 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4929461A (en) * | 1986-12-22 | 1990-05-29 | Frito-Lay, Inc. | Process for producing batch type potato chips on a continuous basis |
| US4933199A (en) * | 1989-02-01 | 1990-06-12 | Frito-Lay, Inc. | Process for preparing low oil potato chips |
| US6251465B1 (en) * | 1999-11-17 | 2001-06-26 | Recot, Inc. | Process for producing sheetable potato dough from raw potato stock |
| DE60125772T2 (de) * | 2000-07-24 | 2007-10-18 | The Procter & Gamble Company, Cincinnati | Kartoffelflocken |
| US8110240B2 (en) * | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US20060088633A1 (en) * | 2004-10-26 | 2006-04-27 | Barber Keith A | Process to produce a reduced fat potato chip |
| CN101193558A (zh) * | 2005-06-09 | 2008-06-04 | 宝洁公司 | 甘薯组合物 |
| US8808779B2 (en) * | 2007-07-13 | 2014-08-19 | Frito-Lay North America, Inc. | Method for reducing the oil content of potato chips |
| US20120052169A1 (en) * | 2010-08-31 | 2012-03-01 | Frito-Lay North America, Inc. | Serial cooking method and system |
| US8613969B2 (en) * | 2011-07-22 | 2013-12-24 | Frito-Lay North America, Inc. | Low pressure deoiling of fried food product |
-
2014
- 2014-04-24 CA CA2908488A patent/CA2908488C/fr active Active
- 2014-04-24 RU RU2015151895A patent/RU2654636C2/ru not_active IP Right Cessation
- 2014-04-24 AU AU2014272185A patent/AU2014272185B2/en active Active
- 2014-04-24 KR KR1020157036374A patent/KR102174129B1/ko active Active
- 2014-04-24 CN CN201480030449.0A patent/CN105246355B/zh active Active
- 2014-04-24 JP JP2016516656A patent/JP6568847B2/ja active Active
- 2014-04-24 MX MX2015016357A patent/MX368071B/es active IP Right Grant
- 2014-04-24 WO PCT/US2014/035275 patent/WO2014193568A1/fr not_active Ceased
- 2014-04-24 EP EP14804299.7A patent/EP3016526A4/fr not_active Withdrawn
- 2014-04-24 BR BR112015026952A patent/BR112015026952A2/pt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| MX368071B (es) | 2019-09-18 |
| JP2016519954A (ja) | 2016-07-11 |
| CN105246355B (zh) | 2020-03-31 |
| EP3016526A4 (fr) | 2016-12-21 |
| KR102174129B1 (ko) | 2020-11-05 |
| KR20160011664A (ko) | 2016-02-01 |
| BR112015026952A2 (pt) | 2017-09-26 |
| MX2015016357A (es) | 2016-03-01 |
| WO2014193568A1 (fr) | 2014-12-04 |
| JP6568847B2 (ja) | 2019-08-28 |
| CN105246355A (zh) | 2016-01-13 |
| AU2014272185B2 (en) | 2017-09-07 |
| RU2015151895A (ru) | 2017-07-04 |
| EP3016526A1 (fr) | 2016-05-11 |
| RU2654636C2 (ru) | 2018-05-21 |
| CA2908488A1 (fr) | 2014-12-04 |
| AU2014272185A1 (en) | 2015-10-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request |
Effective date: 20190121 |