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Foodstuff processing

A food, unprocessed technology, applied in the field of processed food, can solve the problems of discarding and short storage time, achieve the effect of less oil absorption, improve frying conditions, and reduce damage

Active Publication Date: 2013-08-21
SIMPLOT AUSTRALIA PTY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It should be appreciated that such hot chips need to be produced in batches at the supplier, but have a short shelf life after frying, so smaller, more frequent batches of chips need to be prepared, and in many cases, due to They are structurally rotting, so strips are discarded

Method used

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  • Foodstuff processing
  • Foodstuff processing

Examples

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Embodiment approach

[0065] For the first embodiment, after waterjet cutting, ultrasonic processing of the strips is performed at 4°C to 70°C for 1 to 25 minutes using a mixing frequency in the range of 100 Hz to 5 MHz, the potato strips being in water or in another medium.

[0066] For the second embodiment, in the alternative or in addition, the sonication is a blanching step at 65-95° C. for 5 seconds to 30 minutes using a mixing frequency in the range of 100 Hz to 5 MHz.

[0067] For the third embodiment, an optional further step of irradiation and / or microwave heating at 120-350° C. for 20 seconds to 4 minutes is additionally applied after the drying step to enhance drying, surface fixation and crust formation .

[0068] figure 2 One embodiment of the present invention schematically illustrates a step in the overall French fry production process in which cut potato strips or slices 20 are advanced through vessel 22 in vessel 24 containing water as the transfer medium. Ultrasonic transduce...

Embodiment 1

[0085]Raw potatoes of the Russet Burbank variety were washed, peeled and cut into strips having a square cross-sectional shape 10 mm wide. The strips were immersed in a water bath at 25°C and subjected to an ultrasonic field for 2 minutes using transducers operating at 40 kHz and 1 MHz, respectively.

[0086] The strips were then blanched in a two-step process comprising 4 minutes at 82.5°C and 10 minutes at 70°C.

[0087] The bars were then conventionally dried at 65°C and 40% relative humidity to achieve a weight loss of 10-12%.

[0088] Subsequently, the dried strips were semi-fried at 190°C for 50 seconds and then frozen at -18°C.

Embodiment 2

[0090] The method of Example 1 was repeated, except that the sonication was modified to 12 minutes.

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Abstract

A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency, energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

Description

field of invention [0001] The present invention relates to processed food products, and more particularly to high starch plant tissue (typically greater than 5% starch). The present invention manifests itself in various forms, including processed foods and novel methods and apparatus for processing foods. In this specification, "high" starch means substantial (typically >5% w / w) starch levels, and wherein said starch levels are such that significant reactions occur during processing. For example, potatoes are high in starch, typically about 80% solids (which constitute about 20% of the potato mass). [0002] In this specification, by way of example only, the invention will be described with reference to embodiments suitable for processing starch-based foods such as potatoes, but it should be understood that the invention is not necessarily so limited and that the novel methods described herein may be of wider application of. Background of the invention [0003] Partia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/025A23L1/217A23L1/214A47J47/00A47J27/00B01J19/10A23L5/30A23L19/10A23L19/18
Inventor 弗兰卡·库鲁利马里奥·克林格雷蒙德·弗兰克·莫森普拉尤斯·素旺丘瓦科恩
Owner SIMPLOT AUSTRALIA PTY LTD
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