| 摘要 |
1524465 Fried foodstuffs WALKERS CRISPS Ltd 29 April 1977 [6 May 1976 18 Feb 1977] 18533/76 and 7046/77 Heading A2B A fried foodstuff, especially a potato snack food, is prepared by blending a naturallyoccurring edible starch with a farinaceous material and a binder to form a uniformly blended dough, permitting the dough to equilibrate for at least 45 minutes, cooking the dough and forming it into pieces of desired shape, storing the pieces in a controlled humidity atmosphere until the moisture content lies in the range 9-13% by weight, and frying the pieces in an edible oil. Thestarch is preferably potato solids, the farinaceous material farina and the binder acetylated monoglyceride. The dough may be cooked at 120‹C and then later fried at 190‹C. The potato solids should have substantially-intact potato cells. A mono-glyceride emulsifier may be added to lubricate the dough during forming. The pieces may be stored at relative humidity 10-60 per cent at 15‹-27‹C for 10-48 hours. |
