A method of reducing oil uptake in deep-fried potato chips

Abstract

The application discloses a device and method for reducing the oil absorption of fried potato chips, which comprises a frying cavity, a draining cavity, a rotating drive mechanism arranged at the upper end of the frying cavity, a vacuum device connected with the draining cavity or the frying cavity through a control valve, a frying basket, and the frying basket is detachably connected with the rotating drive mechanism and reciprocatingly arranged between the draining cavity and the frying cavity. The device can complete the frying and draining of potato chips, clean the frying oil attached to the surface of the potato chips, and reduce the oil content of the potato chips. The method can add a certain amount of gamma oryzanol into the oil, control the physicochemical properties of the heat transfer medium oil in the frying process, reduce the viscosity increase value of the frying oil, inhibit the evaporation and escape of water in the fried food, and combine with hot centrifugal rotation to reduce the oil absorption of the fried food in the frying process and the cooling stage.

Description

A method to reduce the amount of oil absorbed by fried French fries Technical Field

[0001] This invention belongs to the field of oil and fat processing technology, and more specifically, relates to a device and method for reducing the amount of oil absorbed by fried French fries. Background Technology

[0002] Fried foods utilize oil as a heat exchange medium, causing the proteins in the food to denature, the starch to gelatinize, and the water to evaporate, resulting in a crispy texture and unique flavor that makes them popular with consumers. However, consuming large amounts of high-oil fried foods can induce a series of chronic diseases such as high blood pressure, obesity, and diabetes, thus harming human health.

[0003] Since consuming fried foods is unavoidable, developing healthier fried foods that absorb less oil during frying is currently the biggest challenge. Current methods to reduce the oil absorption of fried foods mainly include: coating the food surface with breadcrumbs or batter before frying; and improving frying techniques such as vacuum frying, pre-frying, and microwave heating. All of these methods are closely related to the heat transfer medium, frying oil. Frying oil is an indispensable ingredient in the frying process; it not only serves as a heat transfer medium but also improves the texture, flavor, and color of food, as well as enhancing its nutritional content. However, during frying, the frying oil is absorbed into the fried food, increasing its oil content, which is detrimental to healthy eating. Furthermore, the physicochemical properties of frying oil are a crucial factor determining the oil absorption and quality of fried foods, influencing the heat exchange and oil-water exchange between the frying oil and the fried food.

[0004] Therefore, there is an urgent need to propose a device to reduce the amount of oil absorbed by fried French fries, or to find a method to adjust the physicochemical properties of frying oil, reduce the amount of oil absorbed by fried foods, and improve the quality of fried foods. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies and solve the problem that during the frying process, frying oil is absorbed into the fried food, increasing the oil content of the fried food and which is detrimental to healthy eating.

[0006] To achieve the above objectives, the present invention provides a device for reducing the oil absorption of fried French fries, comprising:

[0007] Frying cavity;

[0008] An oil draining chamber is located at the upper end of the frying chamber, and a rotary drive mechanism is provided at the top of the oil draining chamber.

[0009] A vacuum device is connected to the oil draining chamber or the frying chamber via a control valve;

[0010] A frying basket is detachably connected to the rotary drive mechanism, and the frying basket is reciprocatingly raised and lowered between the oil draining chamber and the frying chamber.

[0011] Optionally, the upper end of the oil draining chamber is provided with a strip-cutting mechanism, the strip-cutting mechanism comprising:

[0012] The extrusion chamber has a feed inlet at the top, and a screen is provided on the side of the extrusion chamber near the frying basket.

[0013] The pusher plate, which is movably set inside the extrusion chamber, can extrude potatoes through the screen and cut them into French fries that fall into the frying basket.

[0014] Optionally, the rotary drive mechanism includes a motor, the drive end of which is detachably connected to a drive shaft via a locking module. Multiple height adjustment clips are stacked within the oil draining chamber. The lower end of the drive shaft passes through the multiple height adjustment clips and connects to the frying basket. The height adjustment clips include:

[0015] Two clips, one end of the two clips are flexibly connected, and the two clips can lock the drive shaft when closed. The other end of the two clips is respectively provided with a wedge.

[0016] The card block has two through holes spaced apart, and one end of the wedge block passes through the through holes and is exposed.

[0017] Optionally, the oil draining cavity and the side wall of the frying basket are respectively provided with a first side door and a second side door.

[0018] Optionally, the frying cavity is provided with frying oil mixed with γ-oryzanol, and the inner wall of the frying cavity is provided with a heating module and a temperature control module.

[0019] Optionally, the frying chamber is further provided with a circulating filtration mechanism, which includes a circulating pump and a filter.

[0020] Optionally, the input end of the filter is connected to the output end of the circulation pump via a first valve, the output end of the filter is connected to the frying chamber via a second valve, and the two ends of the circulation pump are connected to the frying chamber via a third valve and a fourth valve, respectively.

[0021] Optionally, a shut-off valve is provided between the frying chamber and the draining chamber, and the frying chamber is also provided with an oil inlet valve and an oil outlet valve.

[0022] The present invention also provides a method for reducing the oil absorption of fried French fries, comprising:

[0023] Fry French fries under negative pressure using frying oil mixed with γ-oryzanol;

[0024] After frying, shake the fries dry to remove the oil adhering to their surface;

[0025] Cool and spin-dry the fries to room temperature.

[0026] Optionally, the negative pressure frying of French fries using frying oil mixed with γ-oryzanol includes:

[0027] Add γ-oryzanol to edible oil at 40-60℃ to form a completely dissolved small sample of oil. The mass ratio of γ-oryzanol to oil sample is 1:50-1:100.

[0028] Frying oil with a γ-oryzanol content of 0.35-0.6% was prepared using small sample oils;

[0029] Heat the frying oil to 160-190℃;

[0030] Add the French fries to the heated frying oil, with a mass ratio of French fries to frying oil of 1:10.

[0031] Fry under negative pressure of 500-100 kPa for 2-6 minutes.

[0032] The present invention provides a device for reducing the amount of oil absorbed by fried French fries, the beneficial effects of which are:

[0033] This device, which reduces the oil absorption of fried French fries, can complete both the frying and draining processes. While draining, it cleans the frying oil adhering to the surface of the French fries, thus reducing their oil content.

[0034] The present invention provides a method for reducing the oil absorption of fried French fries, the beneficial effects of which are:

[0035] This method involves adding a certain amount of γ-oryzanol to the oil to regulate the physicochemical properties of the heat transfer medium oil during frying, reduce the viscosity increase of the frying oil, inhibit the evaporation of moisture from fried foods, and reduce the amount of oil absorbed by fried foods during the frying and cooling stages by combining it with hot centrifugal rotation.

[0036] Other features and advantages of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0037] The above and other objects, features and advantages of the present invention will become more apparent from the more detailed description of exemplary embodiments of the invention in conjunction with the accompanying drawings, wherein the same reference numerals generally represent the same components in the exemplary embodiments of the invention.

[0038] Figure 1 shows a schematic diagram of a device for reducing the oil absorption of fried French fries according to an embodiment of the present invention.

[0039] Figure 2 shows a schematic diagram of the height setting card of a device for reducing the oil absorption of fried French fries according to an embodiment of the present invention.

[0040] Figure 3 shows a bar chart of dynamic viscosity values ​​for oil samples at 6h, 12h, 18h, and 24h according to embodiments and comparative examples of the present invention.

[0041] Explanation of reference numerals in the attached figures:

[0042] 1. Frying chamber; 2. Draining chamber; 3. Vacuum device; 4. Frying basket; 5. Slicing mechanism; 6. Motor; 7. Height setting mechanism; 8. First side door; 9. Second side door; 10. Heating module; 11. Circulation pump; 12. Filter; 13. First valve; 14. Second valve; 15. Third valve; 16. Fourth valve; 17. Isolation valve; 18. Oil inlet valve; 19. Oil outlet valve;

[0043] 5.1 Push plate; 5.2 Gear; 5.3 Rack;

[0044] 7.1 Clamp; 7.2 Wedge; 7.3 Block. Detailed Implementation

[0045] Preferred embodiments of the invention will now be described in more detail. While preferred embodiments of the invention are described below, it should be understood that the invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that the invention will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0046] As shown in Figures 1-2, a device for reducing the oil absorption of fried French fries includes:

[0047] Frying cavity 1;

[0048] The oil draining chamber 2 is located at the upper end of the frying chamber 1, and a rotary drive mechanism is provided at the top of the oil draining chamber 2.

[0049] Vacuum device 3 is connected to oil draining chamber 2 or frying chamber 1 via a control valve;

[0050] The frying basket 4 is detachably connected to the rotary drive mechanism, and the frying basket is reciprocatingly lifted and lowered between the oil draining chamber 2 and the frying chamber 1.

[0051] Specifically, the frying chamber 1 is used to hold frying oil with added γ-oryzanol for frying French fries. The frying basket 4 can store French fries in batches and fry them uniformly in the oil. It can also rotate and spin or drain the oil on the surface of the French fries in the oil draining chamber 2 to prevent the French fries from absorbing oil and increasing their oil content when they cool down.

[0052] Furthermore, the oil draining chamber 2 is inverted cone shape, which facilitates the return of the splashed oil to the frying chamber 1.

[0053] In this embodiment, a strip-cutting mechanism 5 is provided at the upper end of the oil draining chamber 2. The strip-cutting mechanism 5 includes:

[0054] The extrusion chamber has a feed inlet at the top and a screen is installed on the side of the extrusion chamber near the frying basket 4.

[0055] The push plate 5.1 is movable inside the extrusion chamber, which can extrude potatoes through the screen and cut them into French fries that fall into the frying basket 4.

[0056] Specifically, the potato is automatically cut into strips by the slicing mechanism 5 and fried, avoiding oil splattering and hot steam burning your hands.

[0057] Furthermore, the drive motor drives the gear 5.2 to rotate in both directions, which in turn drives the rack 5.3 to reciprocate, thereby driving the push plate 5.1 to slide and squeeze the potato to achieve the cutting of strips.

[0058] In this embodiment, the rotary drive mechanism includes a motor 6. The drive end of the motor 6 is detachably connected to a drive shaft via a locking module. Multiple height adjustment clips 7 are stacked inside the oil draining chamber 2. The lower end of the drive shaft passes through the multiple height adjustment clips 7 and is connected to the frying basket 4. The height adjustment clips 7 include:

[0059] Two clips 7.1 are provided, with one end of each clip 7.1 being flexibly connected. When the two clips 7.1 are closed, they can clamp the drive shaft. The other end of each clip 7.1 is provided with a wedge 7.2.

[0060] The card block 7.3 has two through holes spaced apart, and one end of the wedge block 7.2 passes through the through holes and is exposed.

[0061] Specifically, the height of the frying basket 4 is adjusted by fixing the drive shaft with different height gears 7. During frying, the drive shaft is separated from the motor 6. The spin-drying drive shaft is connected to the motor 6, and the frying basket 4 is spin-dried in the oil-draining chamber 2.

[0062] Furthermore, each height setting card 7 corresponds to a height setting, enabling the frying basket 4 to detach, be submerged, or be partially submerged.

[0063] In this embodiment, the side walls of the oil draining chamber 2 and the frying basket 4 are respectively provided with a first side door 8 and a second side door 9.

[0064] Specifically, the fried fries are removed through the first side door 8 and the second side door 9.

[0065] In this embodiment, the frying chamber 1 is filled with frying oil mixed with γ-oryzanol, and the inner wall of the frying chamber 1 is provided with a heating module 10 and a temperature control module.

[0066] Specifically, the heating module 10 is completely submerged in frying oil, using frying oil containing γ-oryzanol to reduce the amount of oil absorbed by the French fries.

[0067] Furthermore, the heating module 10 is an electric heating element.

[0068] In this embodiment, the frying chamber 1 is also provided with a circulation filtration mechanism, which includes a circulation pump 11 and a filter 12.

[0069] Specifically, the frying oil is circulated and filtered through a circulating filtration system to remove impurities (such as French fry residue) from the frying oil.

[0070] In this embodiment, the input end of the filter 12 is connected to the output end of the circulation pump 11 through the first valve 13, the output end of the filter 12 is connected to the frying chamber 1 through the second valve 14, and the two ends of the circulation pump 11 are connected to the frying chamber 1 through the third valve 15 and the fourth valve 16, respectively.

[0071] Specifically, the filter 12 is also equipped with a nitrogen valve 20. During filtration, the first valve 13, the second valve 14 and the third valve 15 are opened. The frying oil returns to the frying chamber 1 after passing through the circulation pump 11 and the filter 12. Then the circulation pump 11 is turned off, and nitrogen is introduced through the nitrogen valve 20 to squeeze the oil remaining in the filter 12 and pipeline into the frying chamber 1.

[0072] Furthermore, filter 12 is a bag filter, and it should be replaced when the filtration pressure exceeds 0.4 MPa.

[0073] In this embodiment, a separation valve 17 is provided between the frying chamber 1 and the oil draining chamber 2, and the frying chamber 1 is also provided with an oil inlet valve 18 and an oil outlet valve 19.

[0074] Specifically, the oil is changed through the oil inlet valve 18 and the oil outlet valve 19. The oil draining chamber 2 and the frying chamber 1 are separated by the isolation valve 17 when the fried and dried fries are taken out. The oil outlet valve 19 is set on the pipeline between the third valve 15 and the circulation pump 11.

[0075] The present invention also provides a method for reducing the oil absorption of fried French fries, comprising:

[0076] Fry French fries under negative pressure using frying oil mixed with γ-oryzanol;

[0077] After frying, shake the fries dry to remove the oil adhering to their surface;

[0078] Cool and spin-dry the fries to room temperature.

[0079] Specifically, by adding γ-oryzanol to change the physicochemical properties of frying oil, the amount of oil absorbed by fried foods is reduced, and the quality of fried foods is improved. At the same time, the oil on the surface of the fries is shaken off in time after frying and before cooling, which physically reduces the amount of oil absorbed.

[0080] In this embodiment, frying French fries under negative pressure using frying oil mixed with γ-oryzanol includes:

[0081] Add γ-oryzanol to edible oil at 40-60℃ to form a completely dissolved small sample of oil. The mass ratio of γ-oryzanol to oil sample is 1:50-1:100.

[0082] Frying oil with a γ-oryzanol content of 0.35-0.6% was prepared using small sample oils;

[0083] Heat the frying oil to 160-190℃;

[0084] Add the French fries to the heated frying oil, with a mass ratio of French fries to frying oil of 1:10.

[0085] Fry under negative pressure of 500-100 kPa for 2-6 minutes.

[0086] Specifically, choose the best ratio for frying French fries.

[0087] When using the device for reducing oil absorption during frying French fries in this embodiment, taking frying French fries as an example, the process is as follows:

[0088] 1. Preparation of raw materials for French fries

[0089] Prepare 2kg of clean and dried potatoes.

[0090] 2. Proportioning of frying oil

[0091] Weigh out γ-oryzanol and add it to a small sample of edible rapeseed oil at 40-60℃. Stir for 20-30 minutes until the γ-oryzanol is completely dissolved. Add the small sample of edible rapeseed oil to the large sample to prepare 20 kg of frying oil containing 0.56% γ-oryzanol.

[0092] 3. After the potatoes are cut into strips by the cutting mechanism 5, they are turned over and placed into the frying basket 4;

[0093] 4. Heat the prepared frying oil to 160-190℃

[0094] 5. Submerge the frying basket 4 into the heated frying oil, and use the vacuum device 3 to create a vacuum so that the frying chamber 1 has a negative pressure of 500-100 kPa.

[0095] 6. Fry the French fries for 2-6 minutes;

[0096] 7. Remove from frying basket 4 and spin dry at 10-100 rpm for 30-300 seconds.

[0097] 8. Open the first side door 8 and the second side door 9 to take out the spun-dry fries, and let the fries cool to room temperature;

[0098] 9. Repeat steps 1-8

[0099] Example 1

[0100] The frying oil was rapeseed oil with a γ-oryzanol content of 0.56%. The frying temperature was 180℃, the frying time was 3 minutes, and the oil was spun dry at 50 rpm for 60 seconds.

[0101] Comparative Example 0

[0102] The frying oil was rapeseed oil with a γ-oryzanol content of 0.00%, and all other aspects were the same as in Example 1.

[0103] Comparative Example 1

[0104] The frying oil was rapeseed oil with a γ-oryzanol content of 0.05%, and all other aspects were the same as in Example 1.

[0105] Comparative Example 2

[0106] The frying oil was rapeseed oil with a γ-oryzanol content of 1.06%, and all other aspects were the same as in Example 1.

[0107] Comparative Example 3

[0108] The frying oil was rapeseed oil with a γ-oryzanol content of 1.56%, and all other aspects were the same as in Example 1.

[0109] French fries prepared using frying oil with frying times of 6h, 12h, 18h, and 24h in Example 1 and Comparative Examples 0-3 were compared. The results are as follows:

[0110] The method for determining the oil content of French fries is in accordance with GB / T 5009.6-2016, and the oil content is shown in the table below.

[0111] Frying time 6 hours, oil content (%) of French fries

[0112] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 19.02, 19.11, 17.54, 20.05, 20.24 surface

[0113] Frying time 12 hours, oil content (%) of French fries

[0114] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 20.65, 20.59, 18.24, 22.10, 20.70 surface

[0115] Frying time 18 hours, oil content (%) of French fries

[0116] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 24.13, 23.32, 19.68, 24.22, 23.69 surface

[0117] Oil content (%) of French fries after 24 hours of frying.

[0118] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 24.68, 24.89, 21.56, 26.02, 24.86 surface

[0119] The data in the table above shows that rapeseed oil with a γ-oryzanol concentration of 0.56% can significantly reduce the oil absorption of French fries at frying times of 6h, 12h, 18h, and 24h.

[0120] The moisture content was determined in accordance with the national standard GB / T 5009.3-2016, and the moisture content data are as follows:

[0121] After frying for 6 hours, the moisture content (%) of the French fries was...

[0122] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 21.74, 21.52, 24.83, 21.48, 21.96 surface

[0123] After frying for 12 hours, the moisture content (%) of the French fries was...

[0124] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 21.32, 21.43, 23.72, 21.11, 21.79 surface

[0125] After frying for 18 hours, the moisture content (%) of the French fries was...

[0126] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 19.81, 20.09, 22.87, 20.41, 20.85 surface

[0127] After frying for 24 hours, the moisture content (%) of the French fries

[0128] Comparative Example 0, Comparative Example 1, Example 1, Comparative Example 2, Comparative Example 3: 19.89, 19.59, 21.89, 19.80, 20.39 surface

[0129] The data in the table above shows that rapeseed oil with a γ-oryzanol concentration of 0.56% significantly inhibited the evaporation of moisture from fried foods at frying times of 6h, 12h, 18h, and 24h. During the frying process, the high temperature causes the moisture in the French fries to evaporate, creating many pores on the surface and inside of the fries. Oil can then penetrate these pores, and the greater the moisture loss, the higher the oil content of the French fries.

[0130] The dynamic viscosity values ​​of oil samples at 6h, 12h, 18h, and 24h were measured using a Kinexus Pro+ multi-functional rheometer from Malvern Instruments Ltd., UK. The average dynamic viscosity is shown in Figure 3. It can be seen that rapeseed oil with a γ-oryzanol concentration of 0.56% significantly inhibited the viscosity increase rate of frying oil at 6h, 12h, 18h, and 24h. Higher oil viscosity results in poorer fluidity, leading to higher oil content in French fries.

[0131] Example 2

[0132] The frying oil was rapeseed oil with a γ-oryzanol content of 0.35%, and all other aspects were the same as in Example 1.

[0133] Example 3

[0134] The frying oil was rapeseed oil with a γ-oryzanol content of 0.45%, and all other aspects were the same as in Example 1.

[0135] Example 4

[0136] Spin dry at 30 rpm for 60 seconds, otherwise it is the same as in Example 1.

[0137] Comparative Example 4

[0138] Without using the above-mentioned device (i.e. without spin-drying), French fries are fried using ordinary frying equipment, and everything else is the same as in Example 1.

[0139] Example 5

[0140] The frying oil was a rice oil sample containing 0.56% γ-oryzanol, which was spun dry at 30 rpm for 60 seconds. All other aspects were the same as in Example 1.

[0141] Comparative Example 5

[0142] The frying oil was a rice oil sample containing 0.05% γ-oryzanol, which was spun dry at 30 rpm for 60 seconds. Everything else was the same as in Example 1.

[0143] Comparative Example 6

[0144] The frying oil was a rice oil sample containing 1.06% γ-oryzanol, which was spun dry at 30 rpm for 60 seconds. All other aspects were the same as in Example 1.

[0145] Oil content (%) of French fries

[0146]

[0147] Oil content (%) of French fries

[0148] Frying time (h) Example 5 Comparative Example 5 Comparative Example 6 6 18.25 20.52 20.51 12 19.64 21.85 21.79 18 20.78 25.63 24.62 24 22.86 25.98 26.02 surface

[0149] From the table above, we can see that:

[0150] (1) Compared with Comparative Examples 0, 1, 2 and 3, the oil samples with added 0.35-0.6% γ-oryzanol in Examples 1, 2 and 3 all had the effect of reducing oil absorption. Therefore, the frying oil containing 0.35-0.6% γ-oryzanol had the best effect of reducing oil content.

[0151] (2) Compared with Comparative Example 4, the device can effectively reduce the amount of oil absorbed by fried French fries, that is, the oil content can be reduced by shaking the French fries after frying.

[0152] (3) Compared with Comparative Examples 5 and 6, Example 5 shows that the device and method also have the effect of absorbing the amount of oil used for frying French fries with rice bran oil, meaning that it is applicable to different types of frying oil.

[0153] The various embodiments of the present invention have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments.

Claims

1. A method for reducing the oil absorption of fried French fries, characterized in that, include: Fry the fries under negative pressure using frying oil mixed with γ-oryzanol; after frying, shake the fries dry to remove the oil adhering to the surface of the fries; After cooling and drying, the French fries are brought to room temperature. The process of frying French fries under negative pressure using frying oil mixed with γ-oryzanol includes: adding γ-oryzanol to edible oil at 40-60℃ to form a completely dissolved sample oil, with a mass ratio of γ-oryzanol to oil sample of 1:50-1:100; using the sample oil to prepare frying oil with a γ-oryzanol content of 0.35-0.6%; heating the frying oil to 160-190℃; adding French fries to the heated frying oil, with a mass ratio of French fries to frying oil of 1:10; and frying under negative pressure of 500-100 kPa for 2-6 minutes.

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