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1. (WO1999004650) DEHYDRATED POTATO PIECES AND METHODS FOR THEIR PREPARATION
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1999/004650    International Application No.:    PCT/IB1998/001030
Publication Date: 04.02.1999 International Filing Date: 06.07.1998
Chapter 2 Demand Filed:    05.02.1999    
IPC:
A23B 7/03 (2006.01), A23L 1/00 (2006.01), A23L 1/216 (2006.01), A23L 1/217 (2006.01), A23P 1/14 (2006.01)
Applicants: ZWEIFEL POMY-CHIPS [CH/CH]; Kesselstrasse 5, CH-8957 Spreitenbach (CH) (AL, AM, AT, AU, AZ, BA, BB, BE, BF, BG, BJ, BR, BY, CA, CF, CG, CH, CI, CM, CN, CU, CY, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GH, GM, GN, GR, GW, HR, HU, ID, IE, IL, IS, IT, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MC, MD, MG, MK, ML, MN, MR, MW, MX, NE, NL, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, SN, SZ, TD, TG, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW only).
ALBISSER, Priscilla [CH/CH]; (CH) (For US Only).
BOEHLER, Guido [CH/CH]; (CH) (For US Only).
SCHIESS, Beatrix [CH/CH]; (CH) (For US Only)
Inventors: ALBISSER, Priscilla; (CH).
BOEHLER, Guido; (CH).
SCHIESS, Beatrix; (CH)
Agent: E. BLUM & CO.; Vorderberg 11, CH-8044 Zürich (CH)
Priority Data:
97112718.8 24.07.1997 EP
Title (EN) DEHYDRATED POTATO PIECES AND METHODS FOR THEIR PREPARATION
(FR) MORCEAUX DE POMME DE TERRE DESHYDRATES ET LEURS PROCEDES DE PREPARATION
Abstract: front page image
(EN)The present invention is related to a process for the manufacturing of dehydrated potato pieces. Specifically the present invention is related to a process for improving the texture, the bite and mouthfeel of hot air expanded potato chips. This is achieved in the present invention by subjecting the potato pieces to be dehydrated to a singling step, a pre-drying and a final drying step, whereby either in the context of the pre-drying or in context with the final drying step an expansion of the potato chips is taking place.
(FR)Procédé de fabrication de morceaux de pomme de terre déshydratés. Spécifiquement, la présente invention concerne un procédé permettant d'améliorer la texture, le croquant et la sensation en bouche de chips dilatés par air chaud. Selon ledit procédé, on soumet les morceaux de pomme de terre à déshydrater à une étape de séparation, une étape de pré-séchage et une étape finale de séchage, une dilatation des chips se produisant soit dans le contexte du pré-séchage, soit dans le contexte de l'étape de séchage finale.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HR, HU, ID, 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, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, 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)