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1.发明公开Process for lowering the content of sugar in potatoes and device for continuous tretment of potatoes for chips manufacturing 审中-公开减少对连续处理土豆在马铃薯中的糖含量和装置，用于生产芯片的方法
公开(公告)号：EP1994836A1
公开(公告)日：2008-11-26
申请号：EP07010251.2
申请日：2007-05-23
Applicant: Kraft Foods R & D, Inc.
Inventor： Andersson, Per Anders , Frederikson, Per Mattias , Turek, Evan J.
Abstract: The present invention relates to a method of lowering and controlling the content of reducing sugars in a potato raw material without affecting the cell wall or starch structure, said method comprising the steps of suspending the potato raw material in an aqueous carrier and applying moderate electric field pulses having a field strength in the range of from 200 to 10,000 V/cm, or a moderate electric alternate current field having a field strength in the range of from 100 to 400 V/cm to the suspended potato raw material. The method can be applied in a process for producing potato chips, prior to a frying step. Furthermore, the invention relates to a device for carrying out the method of the invention.
Abstract translation: 本发明涉及降低和控制在马铃薯原料还原糖的含量，而不会影响细胞壁或淀粉结构的方法，所述方法包括在至wässrige载体马铃薯原料悬浮和施加中等的电场的步骤 具有在200的范围内的场强至10,000伏/厘米，或具有在从100至400伏/厘米至悬浮马铃薯原料的范围内的场强的电适中交流磁场脉冲。 该方法可以在一个过程中应用用于煎炸步骤之前生产薯片，。 进一步，本发明涉及一种用于执行本发明的方法的装置。
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2.发明公开Low fat potato chips and method for their production 审中-公开Kartoffelchips mit niedrigem Fettgehalt und Verfahren zur deren Herstellung
公开(公告)号：EP1900289A1
公开(公告)日：2008-03-19
申请号：EP06019500.5
申请日：2006-09-18
Inventor： Andersson, Per Anders , Mårtensson, Therese Sandra
CPC classification number: A23L19/18 , A23L5/11 , A23L5/13 , A23L29/015
Abstract: A process for producing fried potato products having a low fat content, for instance, of less than 19 % by weight based on the weight of the potato product after frying and de-oiling, is provided which comprises the steps of providing potato slices, blanching the potato slices with a solution comprising divalent cations at a temperature of 50 °C or more, frying the potato slices, and de-oiling the fried potato slices, preferably by applying superheated steam. Furthermore, a fried potato product obtainable by said process is disclosed.
Abstract translation: 提供了一种生产油炸马铃薯产品的方法，该油炸马铃薯产品具有低油脂含量，例如小于19重量％，基于油炸和脱油后马铃薯产品的重量，其包括以下步骤：提供马铃薯切片，漂白 在50℃或更高的温度下用包含二价阳离子的溶液切片马铃薯切片，油炸马铃薯切片，并优选通过施加过热蒸汽去油。 此外，公开了通过所述方法可获得的油炸马铃薯产品。
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