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Machine translation
1. (WO1997036502) PRODUCTION OF CHIPS BY ELECTROMAGNETIC (E.G. MICROWAVE) AND VACUUM TREATMENT
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1997/036502    International Application No.:    PCT/CA1997/000184
Publication Date: 09.10.1997 International Filing Date: 17.03.1997
Chapter 2 Demand Filed:    02.10.1997    
IPC:
A23L 1/00 (2006.01), A23L 1/18 (2006.01), A23L 1/212 (2006.01), A23L 1/214 (2006.01), A23L 1/216 (2006.01), A23L 1/217 (2006.01), A23P 1/14 (2006.01)
Applicants: THE UNIVERSITY OF BRITISH COLUMBIA [CA/CA]; 2075 Wesbrook Mall, Vancouver, British Columbia V6T 1Z1 (CA) (For All Designated States Except US).
DURANCE, Timothy, Douglas [CA/CA]; (CA) (For US Only).
LIU, Fang [CA/CA]; (CA) (For US Only)
Inventors: DURANCE, Timothy, Douglas; (CA).
LIU, Fang; (CA)
Agent: ROWLEY, C., A.; Patents & Licensing, MacMillan Bloedel Research, 4225 Kincaid Street, Burnaby, British Columbia V5G 4P5 (CA)
Priority Data:
08/625,082 29.03.1996 US
Title (EN) PRODUCTION OF CHIPS BY ELECTROMAGNETIC (E.G. MICROWAVE) AND VACUUM TREATMENT
(FR) PREPARATION DE FRITES FAISANT APPEL A DE L'ENERGIE ELECTROMAGNETIQUE (PAR EXEMPLE, A DES MICRO-ONDES) ET AU VIDE
Abstract: front page image
(EN)A process of producing fat free chips cooks the chips and while at elevated temperature and containing sufficient moisture to form the desired pore structure in the chips, subjects the chips to sub-atmospheric pressure to expand the moisture into steam and form small pores within the chip structure to provide a cooked fat free product having a similar texture and taste to that of conventional deep fried chips. The process involves electromagnetic (e.g. microwave) and vacuum treatment.
(FR)L'invention concerne un procédé pour préparer des frites sans matière grasse. Les frites sont cuites à haute température et, alors qu'elles contiennent encore suffisamment d'humidité pour y former la structure poreuse souhaitée, elles sont exposées à une pression sous-atmosphérique pour transformer l'humidité en vapeur et former de petites pores dans la structure, ce qui permet d'obtenir un produit cuit sans graisse ayant une texture et un goût similaires à ceux des frites cuites dans une bassine d'huile. Le procédé fait appel de l'énergie électromagnétique (par exemple, des micro-ondes) et au vide.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, HU, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, TJ, TM, TR, TT, UA, UG, US, UZ, VN.
African Regional Intellectual Property Organization (GH, KE, LS, MW, SD, SZ, UG)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)