| 摘要 |
1435574 Potato snack product M J WILLARD 19 June 1973 [24 Nov 1972] 28945/73 Heading A2B An expanded fried snack product, is made from a dough containing dehydrated or cooked potato solids and comprises a substantially continuous porous interior and a denser substantially non-porous exterior integral with the interior, the exterior having a generally uniform thickness in the range 0.025 to 0.037 inch and the interior constituting about one third of the total thickness of the product. Preferably the product contains fat and is made from a dough comprising added starch and water. The starch may comprise potato starch or tapioca starch. The product may have a total thickness of 0.065 to 0.1 inches. The product may be a strip which may have a cross-section resembling that of a potato crisp, or may be tubular. Alternatively the product may be a shoe string, a straw or a stick. The fat content of the product may be 25% :to 35% by weight and it may have a moisture content of 2% by weight. The starch used may be ungelatinised or freely available gelatinised starch. The dough may be formed into a desired shape, e.g. by extrusion and cutting, the shaped piece immersed in hot cooking oil, and there cooked at a sufficiently high temperature and for a sufficient length of time to expand a piece to a controlled extent above 1.6 times its original smallest dimension and to produce a finished product having the porous interior and non-porous exterior and thereafter removing the product from the oil. The starch included in the dough may be ungelatinised raw wet starch recovered from the cutting of raw potato. A plant for producing these potato snacks is described and claimed as an addition to apparatus for cutting raw potato to form raw pieces for frying in which starch is recovered from the cutting stage by suitable means. The recovered starch is mixed potato solids in suitable apparatus the dough so formed passed to shaping apparatus and the shaped dough passed to a suitable frier. |
