http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001520869-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2024 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 1998-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2001-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2001520869-A |
| titleOfInvention | Storage-stable half-fries with reduced levels of pyrazine |
| abstract | (57) [Summary]nA method for cooking frozen semi-fried potato pieces that contain about 32% to about 52% moisture and remain fresh after storage at about 0 degrees Fahrenheit (-17.8 ° C). The method comprises the steps of peeling, trimming and cutting into strips of raw potatoes, reducing the water content of the potato pieces to about 54% or less, and subsequently reducing the water content of the potato pieces to a final moisture content. Half-frying the potato pieces with oil for a time sufficient to reduce from about 32% to about 52%. Frozen semi-fried potato pieces have reduced levels of 2,5-dimethylpyrazine and relatively high levels of 2,4-decadienal. When cooked, the finished French fries have an improved flavor over conventional oven baked fries. |
| priorityDate | 1997-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.