RU2015151895A - POTATO CHIPS - Google Patents

POTATO CHIPS Download PDF

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Publication number
RU2015151895A
RU2015151895A RU2015151895A RU2015151895A RU2015151895A RU 2015151895 A RU2015151895 A RU 2015151895A RU 2015151895 A RU2015151895 A RU 2015151895A RU 2015151895 A RU2015151895 A RU 2015151895A RU 2015151895 A RU2015151895 A RU 2015151895A
Authority
RU
Russia
Prior art keywords
inches
rva
peak
potato
potato chips
Prior art date
Application number
RU2015151895A
Other languages
Russian (ru)
Other versions
RU2654636C2 (en
Inventor
Кейт Алан БАРБЕР
Джастин ФРЕНЧ
Гириш ГАНЖЯЛ
Кристофер Джеймс КОХ
Скотт Л. САЛЛИВАН
Original Assignee
Фрито-Лэй Норт Америка, Инк.
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
Priority claimed from US13/904,889 external-priority patent/US10548341B2/en
Application filed by Фрито-Лэй Норт Америка, Инк. filed Critical Фрито-Лэй Норт Америка, Инк.
Publication of RU2015151895A publication Critical patent/RU2015151895A/en
Application granted granted Critical
Publication of RU2654636C2 publication Critical patent/RU2654636C2/en

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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

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)

Claims (8)

1. Картофельный чипс, представляющий собой ломтик картофеля толщиной от 0,040 дюйма до 0,080 дюйма, промытый и обжаренный до содержания влаги менее чем около 2% по весу для получения указанного картофельного чипса с разностью в содержании масла на поверхности (SOD) 0,5 или более.1. Potato chips, representing a slice of potatoes with a thickness of from 0.040 inches to 0.080 inches, washed and fried to a moisture content of less than about 2% by weight to obtain the specified potato chip with a difference in surface oil content (SOD) of 0.5 or more . 2. Картофельный чипс по п. 1, толщина которого составляет от 0,040 дюйма до 0,063 дюйма.2. Potato chips according to claim 1, the thickness of which is from 0.040 inches to 0.063 inches. 3. Картофельный чипс по п. 1, у которого разность в содержании масла на поверхности составляет от 0,5 до 0,7.3. Potato chips according to claim 1, in which the difference in the oil content on the surface is from 0.5 to 0.7. 4. Картофельный чипс по п. 1, который дополнительно имеет первый пик RVA и второй пик RVA, при этом значение (второй пик RVA / первый пик RVA) находится в интервале от 0,25 до 0,45, а значение первого пика RVA находится в интервале от 6000 до 8100.4. The potato chip according to claim 1, which further has a first RVA peak and a second RVA peak, wherein the value (second RVA peak / first RVA peak) is in the range from 0.25 to 0.45, and the value of the first RVA peak is in the range of 6000 to 8100. 5. Картофельный чипс, представляющий собой ломтик картофеля толщиной от 0,040 дюйма до 0,080 дюйма, промытый и обжаренный до содержания влаги менее чем около 2% по весу для получения указанного картофельного чипса, который имеет первый пик RVA и второй пик RVA, при этом значение (второй пик RVA / первый пик RVA) находится в интервале от 0,25 до 0,45, а значение первого пика RVA находится в интервале от 6000 до 8100.5. Potato chip, which is a slice of potato with a thickness of from 0.040 inches to 0.080 inches, washed and fried to a moisture content of less than about 2% by weight to obtain the specified potato chip, which has a first peak RVA and a second peak RVA, with the value ( the second RVA peak / first RVA peak) is in the range of 0.25 to 0.45, and the value of the first RVA peak is in the range of 6000 to 8100. 6. Картофельный чипс по п. 5, толщина которого составляет от 0,040 дюйма до 0,063 дюйма.6. The potato chip according to claim 5, the thickness of which is from 0.040 inches to 0.063 inches. 7. Картофельный чипс по п. 5, дополнительно имеющий разность в содержании масла на поверхности (SOD) 0,5 и более.7. Potato chips according to claim 5, further having a difference in surface oil content (SOD) of 0.5 or more. 8. Картофельный чипс по п. 7, у которого разность в содержании масла на поверхности составляет от 0,5 до 0,7.8. Potato chips according to claim 7, in which the difference in the oil content on the surface is from 0.5 to 0.7.
RU2015151895A 2013-05-29 2014-04-24 Potato chips RU2654636C2 (en)

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 (en) 2013-05-29 2014-04-24 Potato chip

Publications (2)

Publication Number Publication Date
RU2015151895A true RU2015151895A (en) 2017-07-04
RU2654636C2 RU2654636C2 (en) 2018-05-21

Family

ID=51989304

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015151895A RU2654636C2 (en) 2013-05-29 2014-04-24 Potato chips

Country Status (10)

Country Link
EP (1) EP3016526A4 (en)
JP (1) JP6568847B2 (en)
KR (1) KR102174129B1 (en)
CN (1) CN105246355B (en)
AU (1) AU2014272185B2 (en)
BR (1) BR112015026952A2 (en)
CA (1) CA2908488C (en)
MX (1) MX368071B (en)
RU (1) RU2654636C2 (en)
WO (1) WO2014193568A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6737651B2 (en) * 2016-07-12 2020-08-12 日清食品ホールディングス株式会社 Molding method for fried mixture
CN106417505A (en) * 2016-10-10 2017-02-22 山东盛康机械科技有限公司 Crisp and chip processing line body

Family Cites Families (10)

* Cited by examiner, † Cited by third party
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
AU2001277976A1 (en) * 2000-07-24 2002-02-05 The Procter And Gamble Company Potato flakes
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
WO2006135714A2 (en) * 2005-06-09 2006-12-21 The Procter & Gamble Company Sweet potato compositions
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

Also Published As

Publication number Publication date
BR112015026952A2 (en) 2017-09-26
KR102174129B1 (en) 2020-11-05
MX368071B (en) 2019-09-18
RU2654636C2 (en) 2018-05-21
CA2908488C (en) 2020-08-11
EP3016526A4 (en) 2016-12-21
EP3016526A1 (en) 2016-05-11
CA2908488A1 (en) 2014-12-04
AU2014272185A1 (en) 2015-10-22
CN105246355B (en) 2020-03-31
JP2016519954A (en) 2016-07-11
KR20160011664A (en) 2016-02-01
CN105246355A (en) 2016-01-13
MX2015016357A (en) 2016-03-01
AU2014272185B2 (en) 2017-09-07
WO2014193568A1 (en) 2014-12-04
JP6568847B2 (en) 2019-08-28

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MM4A The patent is invalid due to non-payment of fees

Effective date: 20190425