METHOD FOR PRODUCTION OF BAKED POTATO SLICES HAVING FLUFFY STRUCTURE Russian patent published in 2012 - IPC A23L1/216

Abstract RU 2450543 C1

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary drying of a raw potato slice till intermediate moisture content is 11 wt % -14 wt %, pressing, heating of the slice and its swelling till a fluffy snack chip production. Moisture content in the ready product is less than 6 wt %.

EFFECT: method allows to produce snack chips having a light, crispy and fluffy structure.

12 cl, 1 dwg, 1 ex

Similar patents RU2450543C1

Title	Year	Author	Number
BAKED CRACKER AND ITS PREPARATION METHOD	2010	Kampbell Gordon Duglas Dzhons David Pol Peart Dzhoanna Luiz Tomas Ehndrju Pol	RU2487543C2
METHOD FOR PREPARATION OF SNACK FOOD PRODUCT FOR HEALTHY ALIMENTATION	2009	Bovs Dzhon Richard Burnkham Kolin Dzheffri Khiki Dehvid Lester Khilliard Greg Paul Lok Mishel' Luiz N'Juberri Brajn Richard Papalia Rokko Dominik Peart Dzhoanna Luiz	RU2462047C2
METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH	2007	Bouz Dzhon Richard Burnkham Kolin Dzheffri Koker Dzhonatan Pol Ehlliz Dehvid Khiki Dehvid Lester Khilliard Grehg Pol Lok Mishel' Luize Maloni Norman Dzhon N'Juberri Brajan Richard Papalia Rokko Dominik Tomlinson Pol Frederik Vajtkhea Stenli Dzhozef Jonnone Martin	RU2459417C1
DEVICE AND METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH	2011	Bouz Dzhon Richard Burnkham Kolin Dzheffri Koker Dzhonatan Pol Ehlliz Dehvid Khiki Dehvid Lester Khilliard Grehg Pol Lok Mishel' Luize Maloni Norman Dzhon N'Juberri Brajan Richard Papalia Rokko Dominik Tomlinson Pol Frederik Vajtkhea Stenli Dzhozef Jonnone Martin	RU2474126C2
METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH	2007	Bouz Dzhon Richard Burnkham Kolin Dzheffri Koker Dzhonatan Pol Ehlliz Dehvid Khiki Dehvid Lester Khilliard Grehg Pol Lok Mishel' Luize Maloni Norman Dzhon N'Juberri Brajan Richard Papalia Rokko Dominik Tomlinson Pol Frederik Vajtkhea Stenli Dzhozef Jonnone Martin	RU2420081C2
METHOD FOR REDUCTION OF ACRYLAMIDE FORMATION IN FOOD PRODUCTS HAVING UNDERGONE THERMAL TREATMENT	2009	Kantlei Katerin Sara Desai Pravin Maganlal Miskhel Ehnrike Rao V.N. Mokhan Vindiola Dzhordzh	RU2459432C1
METHOD FOR REDUCING ACRYLAMIDE CONTENT BY TREATMENT OF FOOD PRODUCT	2011	Bkhaskar Adzhaj Radzheshvar Grzeda Amanda Rajmond Dzhennifer Bell Topor Majkl Grant Trezza Tomas Entoni	RU2578480C2
NON-FRIED POTATO CHIPS AND METHOD FOR PRODUCTION THEREOF	2013	Onisi Atsusi Mijadzaki Josifumi Tanaka Mitsuru	RU2605768C1
NON-FRIED POTATO CHIPS AND METHOD FOR PRODUCTION THEREOF	2013	Onisi Atsusi Miyadzaki Josifumi Tanaka Mitsuru	RU2607097C1
METHOD OF MAKING SNACK FOODS	2015	Bows John Richard Bailey Richard Andrew Herbert Oliver	RU2658983C2

RU 2 450 543 C1

Authors

Anand Ashish

Khargrove Robin S.

Rao V.N. Mokhan

Dates

2012-05-20—Published

2009-03-23—Filed