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Coating for a potato product for finish-frying, a potato product provided therewith and method therefor

A potato and coating technology, applied in the coating, application, food ingredients and other directions of food, can solve the problems of consumers' unhealthy lifestyle, and achieve the effect of reducing fat content, reducing intake, and good taste and quality

Active Publication Date: 2017-12-01
FRIES4ALL BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Of course, when consumed in large quantities, it creates an unhealthy lifestyle in the consumer, which can lead to medical and other problems

Method used

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  • Coating for a potato product for finish-frying, a potato product provided therewith and method therefor
  • Coating for a potato product for finish-frying, a potato product provided therewith and method therefor
  • Coating for a potato product for finish-frying, a potato product provided therewith and method therefor

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Experimental program
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Embodiment Construction

[0067] In process 2( figure 1), step 4 harvests the potatoes, followed by step 6 selection of the potatoes, step 8 optionally storing the potatoes under the best possible storage conditions, avoiding sugar formation as much as possible during storage. Once the potatoes have been transported to the production site, they are preferably subjected to a step 10 of sorting, a step 12 of washing and a step 14 of peeling. After peeling, step 16, the potatoes are cut or processed into desired shapes. After the cutting process, in step 18, a blanching process is usually carried out at a temperature of eg 80°C. Preferably, the product is blow dried, wherein excess water is removed from the article, making the article more suitable for optimal adhesion of the paint. In the presently preferred embodiment, the optional pre-dust removal step 20 is omitted. After step 20, in step 22, the potato product is applied with the desired coating in a coater using, for example, a tub and / or sprayer...

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Abstract

The present invention relates to a coating composition, a potato product for optional finish- frying provided therewith and a method therefor. The composition comprises by weight, relative to the weight of the composition: - 30-60% modified starch comprising high-amylose starch; - 20-30% flour; - 5-20% dextrin; - 2-10% unmodified starch; and - 0.01-2% carbonate.

Description

technical field [0001] The present invention relates to a coating for deep frying potato products, for example for French fries. Background technique [0002] Finish-frying potato products, especially traditional deep-fried French fries, are produced and consumed in large quantities around the world. These preparations are generally rich in (effective) carbohydrates and are high in calories, ie have a high energy value. Of course, when consumed in large quantities, it creates an unhealthy lifestyle in the consumer, which can lead to medical and other problems. [0003] Conventional coatings for potato products for final frying are generally aimed at achieving the desired color of the final product (especially french fries), maximizing the shelf life of the product after the frying process (especially for so-called fast food restaurants) , and / or increase (surface) crispness. For this purpose, the fries are usually finally fried in oil in a fryer. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L29/212A23L29/219A23P20/10A23P20/12A23L5/10
CPCA23L19/18A23P20/12A23L5/11A23L29/212A23L29/219A23P20/10A23L5/10A23L29/35A23P20/105A23P20/15A23V2002/00A23V2200/242A23V2250/5086A23V2250/5114A23V2250/5118
Inventor 保罗斯·巴塞洛缪斯·雅各布斯·沃斯雅尼斯·多科特
Owner FRIES4ALL BV
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