GB822018A - Improvements in or relating to a method of producing a food-stuff - Google Patents
Improvements in or relating to a method of producing a food-stuffInfo
- Publication number
- GB822018A GB822018A GB36771/55A GB3677155A GB822018A GB 822018 A GB822018 A GB 822018A GB 36771/55 A GB36771/55 A GB 36771/55A GB 3677155 A GB3677155 A GB 3677155A GB 822018 A GB822018 A GB 822018A
- Authority
- GB
- United Kingdom
- Prior art keywords
- powder
- starch
- ribbon
- moisture content
- drying
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
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)
- Grain Derivatives (AREA)
Abstract
A dry material used for producing a fried, crisp food-stuff is prepared by mixing a dry, mainly starch-containing powder with sufficient water to give a mixture of 30 to 40% moisture content, extruding it at a pressure of at least 6 atmospheres to form a coherent ribbon, and drying the ribbon either in continuous lengths or as separate pieces to a moisture content of 6 to 10%, the extruded and dried material being then ready for frying in hot oil. The starch-containing powder is preferably made by stewing or cooling potato tubers followed by drying or milling to produce a powder. A starch-containing cereal powder, i.e. rice powder, can also be used. Up to 50% of the powder can be replaced by another starch-containing powder consisting mainly of starch grains which are preswelled by combined heat and moisture, followed by drying and powdering. An admixture of up to 15% raw starch powder is also possible. In an example, potato powder of 11% moisture content and of such a grain size that 99% passes a 45-mesh B.S.S. screen, is mixed with water and, e.g., seasoning such as salt or spices, and the mix is extruded as ribbon at about 9 atmospheres pressure. The ribbon is dried to a final moisture content of 8% with hot air, cut into pieces and fried in hot oil at 180 DEG to 200 DEG C. for about 7 seconds. Specifications 687,015 and 750,217 are referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH822018X | 1954-12-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB822018A true GB822018A (en) | 1959-10-21 |
Family
ID=4539528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB36771/55A Expired GB822018A (en) | 1954-12-22 | 1955-12-22 | Improvements in or relating to a method of producing a food-stuff |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB822018A (en) |
-
1955
- 1955-12-22 GB GB36771/55A patent/GB822018A/en not_active Expired
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