Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
  • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
  • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
  • A23L19/18—Roasted or fried products, e.g. snacks or chips

Definitions

• the present invention relates to a system for degreasing fried foods, in particular so-called snack products, such as potato chips.
• the invention relates to a plant which works using organic solvents in a manner which ensures the stabilization of the relevant manufacturing parameters and a constant, high product quality.
• the raffinate i.e. The extracted cell substance is used as animal feed and there are no requirements regarding structure, texture and color.
• the starting material is rather comminuted into flakes, chips and pulp before extraction.
• the aim of the present invention was therefore to provide a system for the degreasing of thin, deep-fried foods, which is largely closed and works continuously or semi-continuously, which can be operated in an explosion-protected manner and in which the good retains the structure achieved during frying and mechanically is used as little as possible.
• FIG. 1 shows an overview of the essential elements of a system according to the invention.
• Fig. 2 shows a preferred embodiment of the system for operation with polar solvents. The invention is described below with reference to the figures.
• the deep-fried products optionally reach an extractor via an intermediate storage by means of a break-protecting and optionally metering conveying system, in which the oil by means of extraction with, optionally hot, organic solvents, esp. solvent-rich miscella is removed in one or more stages.
• an oil content standardization is carried out by flooding the food with a standardized solution, followed by or simultaneously with a dispersion seasoning and, if appropriate, a solid seasoning, both with temperature-sensitive aromas or precursors which only change into the desired one under the influence of temperature Convert aroma.
• the chips are dried in one or more stages, it being preferred from a safety point of view to carry out the first drying stages under inert gas, if appropriate under vacuum.
• the food usually goes into a liquid seasoning and then into an interim storage facility or to the packaging system.
• Both the inert gas and the solvent used in the extraction can easily be prepared for cycle operation.
• the inert gas can, for example, by means of condensation and / or exhaust or. Adsorption processes are separated from the solvent.
• the miscella obtained in the extraction can be separated by cooling and subsequent decanting, optionally supported by centrifugation. Additional separation can be achieved by distillation or, if appropriate, rectification. With sales Using apolar solvents, the Miscella is directly subjected to simple distillation.
• the plant according to the invention which is particularly suitable for carrying out the method described above, has at least one gas-tight extractor 3, at least one gas-tight seasoning device 7 and at least one gas-tight dryer 9.
• the letter M denotes an engine, e.g. for rotating a carousel extractor, for operating a mixer, etc.
• Suitable extractors are those in which the sensitive material to be extracted is not mechanically or only very little stressed and which can be sealed gas-tight.
• Such extractors are, for example, belt extractors, sieve drum extractors, bucket elevator extractors and in particular carousel extractors. While the carousel extractor and the bucket elevator extractor can only be operated intermittently, continuous operation is also possible with the belt extractor and the sieve drum extractor.
• the system according to the invention comprises a bucket elevator extractor.
• the bucket elevator extractor has the particular advantage that it is less expensive and less prone to failure; in addition, it is easier to seal since it has no moving parts apart from the chain. Flooding the chips is also easier to carry out.
• extractors which can be operated either in spray or immersion mode, at least one stage being designed such that the material can be completely covered with solvent ("immersion" of the material in the solvent).
• This "immersion stage” is preferably the last extraction stage.
• the at least one seasoning device 7 can optionally be integrated into the extractor.
• At least one seasoning device 7 is suitable for dispersion seasoning with temperature-sensitive spices or precursors, ie substances which develop their desired aroma only when exposed to temperature.
• the seasoning device can either be designed for spraying or preferably for immersion.
• a solid seasoning can also be provided, the dispersion seasoning yielding much more homogeneous products and is therefore highly preferred.
• seasoning device 7 refers in particular to dispersion seasoning.
• a suitable extractor which can optionally be operated with an integrated seasoning device, is a carousel extractor, the individual chambers being well sealed against one another in order to prevent excessive loss of dispersion wort. Carousel extractors are usually offered with 12 segment chambers.
• each of these segment chambers is filled with the product to be degreased, charged with extraction agent and emptied again.
• the extractant can be added from below or above. It can circulate pulsating or preferably continuously in a circuit through the individual chambers. External heat exchangers 4 keep the extractant at the predetermined optimum working temperature, in particular in a range from 40 to 100 ° C.
• a carousel extractor should have a minimum of 4 compartments, one that is filled, a second where extraction takes place, a third for standardization of oil content and a fourth for emptying. However, it is advisable to provide at least two chambers for the extraction so that the extraction can be carried out in the preferred manner, ie in several stages and with controlled liquid flow. Another chamber can serve as a seasoning device 7.
• the carousel of the extractor rotates at only 0.5 to 2 rev / h in the application according to the invention.
• the extraction qut is a fixed bed in the segment chambers. Its mechanical stress is therefore negligible.
• a closed metering and transport device 6, for example a metering channel for conveying the extracted material into either at least one gas-tight seasoning device 7, if such is not already integrated in the extractor or in addition to dispersion seasoning Spreading is desired, which is also followed by a metering and transport device 8, which feeds the product cyclically or continuously to a gas-tight dryer 9 or the dryer 9 is connected directly to the extractor 3 by means of metering and transport device 6 / S.
• suitable closed metering and transport devices are, for example, slides, vibrating channels and conveyor belts.
• Any seasoning mixer is suitable as a seasoning device 7 which does not mechanically or only weakly load the product.
• the apparatus must enable a homogeneous distribution of the dispersion on the solid.
• Apparatus which can be used as a seasoning mixer are e.g. Batch extractors and drum mixers which can be operated flooded or sprayed, the flooded operation being preferred. It is of course clear to the person skilled in the art that the above-mentioned oil standardization can optionally also be achieved simultaneously with the dispersion seasoning in the seasoning device 7.
• Suitable gas-tight dryers 9 are in particular dryers which can be operated in one or more stages with a closed protective gas circuit, for example belt dryers, fluidized-bed dryers and rotary tube dryers (designed for countercurrent operation).
• a preferred dryer is a belt dryer with three sections and separate protective gas circuits.
• External heat exchangers 10 bring the protective gas circulating by means of fans to the optimum working temperature which can be predetermined for each section. If the required temperature cannot be guaranteed by the heated protective gas alone, additional heating devices can of course be provided on the dryer 9 itself.
• the Extraction agents can be recovered from the protective gas either by condensation, absorption or a combination of these processes.
• Absorption devices 10 are familiar to the person skilled in the art and include molecular sieves.
• a further seasoning device 16 is connected to the dryer via a metering and transport device 15, in particular another seasoning mixer, in which the seasoning is preferably carried out by spraying on in a conventional manner.
• a further dosing and transport device 17, for example a dosing channel conveys the seasoned chips either into an intermediate silo 18 or directly to a packaging system.
• an intermediate silo 1 is provided between the frying device and the extractor, which is connected to the extractor by a metering and transport device 2, in particular a metering channel is.
• the plant can be operated with both apolar and polar solvents, in particular with solvents which have a boiling point below 100 ° C. and a melting point above 15 ° C.
• apolar solvents are alkanes, for example hexane and petroleum ether, acetone, ether and liquid esters of lower alcohols with short-chain fatty acids.
• Polar solvents are, for example, lower alcohols, in particular ethanol. All of these solvents can by condensation and / or removal or. Adsorption can be easily extracted from the protective gas circuit.
• a solvent recovery is preferably connected to the extractor 3.
• This can generally be a distillation or, for polar solvents, include a centrifuge separation.
• a filtering device 5 is preferably located next to the Miscella outlet of the extractor.
• a distillation device 13 with a downstream condenser 14 can be located directly at the Miscella outlet or the filtering device 5, which are operated under pressure and temperature conditions optimally selected for the extractant used can. Due to the large boiling point difference between the oil and the extractant, the distillation device 13 can be very simple. Preferred stills are falling film or thin film evaporators.
• An alternative solvent preparation preferred for polar solvents consists of a directly to the extractor 3 or. the filtering device 5 subsequent cooling device 11, for example a heat exchanger, which is designed such that it can cool the solvent to a temperature of, for example for ethanol, below 20 ° C.
• the heat exchanger is followed by a decanting device 12, in particular a decanter centrifuge or in particular a plate centrifuge, to which the above-described distillation device 13 with a downstream condenser 14 connects.
• the distillation device 13 and the downstream condenser 14 can be designed to be smaller than in the case of direct distillation.
• the variant which is particularly suitable for polar solvents is therefore considerably less expensive, particularly in operation.
• the separation of the Miscolla described above is usually sufficiently good that the solvent-rich fraction can be used again directly as an extracting agent. If the solvent resp. however, if the extracted oil is to graze additionally, a rectification for the oil-rich Miscella as well as for the solvent-rich Miscalla can follow the above-mentioned separation. Any rectification column is suitable for this, in particular a column with a structured packing.
• the present invention is intended to be clarified in the following examples.
• sliced potato slices with a thickness of 1.4 mm are subjected to a conventional deep-frying process.
• the fried potato slices with a thickness of approximately 1.4 mm are then temporarily stored in a silo.
• the chips are fed to the first chamber of the carousel small extractor (Krupp, type 1/1000/450) in cycles (1.7-2.0 kg per portion) using a metering trough.
• the extractor consists of 12 chambers, one of which is used for filling, 7 further chambers for extraction, one chamber for seasoning, one for draining, one chamber for emptying and one chamber for separation (between filling and emptying).
• the chambers are filled in cycles and flooded with, for example, anhydrous ethanol at 75 ° C., the ethanol being passed in countercurrent to the chips.
• the last chamber before emptying is reserved for the slurry seasoning and oil standardization, ie the chamber before the slurry seasoning is flooded with purified ethanol.
• the miscella from this chamber is fed to the preceding chamber via a heat exchanger.
• Each extraction chamber is provided with a small heating coil in order to maintain the extraction temperature of 75 ° C.
• the extraction time lasts approximately 60-90 minutes, depending on the oil or fat content at the start of the process and the desired end oil or end fat content.
• the chips are flooded with a dispersion solution of ethanol with 4% wort, consisting of salt, aroma precursor compounds and HVP (hydrolyzed vegetable protein).
• the miscella emerging from the first chamber has an oil or fat content of 10-20%.
• the mixture is cooled to 2 ° C. and the resulting phases are separated using physical separation methods, eg a centrifuge.
• the alcohol phase contains 2-2.5% by weight of oil and can be reused for extraction.
• the extracted C.iips are passed through a vibrating channel in the closed system into a belt dryer, where they form a uniform bed with a maximum height of 15 cm. Drying takes place in an atmosphere of nitrogen, heated to 140 ° C.
• the flow rate of the gas should be about 1.5 m / s.
• the drying time lasts approximately 15 minutes, which corresponds to a residual alcohol content of at most 0.5% by weight.
• the alcohol can be recovered from the nitrogen by means of condensation, an efficiency of over 99% being achieved.
• the dried chips are fed to the seasoning drum via a lock. There, a slurry consisting of oil is sprayed with 40% liquid and heat-sensitive aroma substances. The amount of flavorings applied is approximately 3% by weight, based on the total weight of the potato slices.
• the potato chips obtained in this way have a crispy bite with a maximum oil or fat content of only 3-6% by weight.
• Example 2 (Procedure using a Bucket Elevator L ⁇ XS.
• sliced potato slices with a thickness of 1.4 mm are subjected to a conventional deep-frying process.
• the fried potato slices with a thickness of approximately 1.4 mm are then temporarily stored in a silo.
• the chips are filled into an extraction basket via a lock (about 5-7 kg portions).
• the extractor consists of 6 tubs filled with anhydrous ethanol (99%) and about 30 baskets which run through the tubs by means of a chain. During the extraction, the baskets are closed with a lid. The baskets with the chips run from tub 1 to tub 6.
• the miscella is guided in countercurrent, ie the miscella from the last tub is fed to the penultimate one, etc., the miscella flowing from tub to tub according to the overflow principle.
• Purified ethanol is fed to the 6th trough, which was heated to 75 ° C. using an external heat exchanger, the ethanol not below 70 ° C. during the extraction. Two additional pumps and heat exchangers are therefore required for two tanks.
• the extraction time takes about 45-60 minutes, depending on the oil or fat content at the start of the process and the desired end oil or end fat content.
• the bucket elevator extractor is in a closed system, except for entry and discharge locks.
• the system is fed with nitrogen and saturated.
• Vaporizing ethanol is recovered via a condenser and fed into tub 6.
• the miscella from tub 1 has an oil content of 10-20% by weight and is cooled to 2 ° C.
• the resulting phases are separated using physical separation methods, e.g. Centrifuge separated.
• the alcohol phase contains 2-2.5% by weight of oil and can be reused for extraction.
• the extracted chips reach a belt dryer via a vibrating trough in the closed system, where they form a uniform bed with a maximum height of 15 cm.
• Drying takes place in an atmosphere of nitrogen, heated to 140 ° C.
• the gas flow rate should be approx. 1.5 m / s.
• the drying time lasts approximately 15 minutes, which corresponds to a maximum residual alcohol content of 0.5% by weight.
• the alcohol can be recovered from the nitrogen by means of condensation, an efficiency of over 99% being achieved.
• the dried chips are fed into the wort drum via a lock. Approx. 3% oil is sprayed on there and then 6-9% by weight of finely ground spice mixture ( ⁇ 80 ⁇ m) is applied.
• the potato chips obtained in this way have a crispy bite with a maximum oil or fat content of only 3-6% by weight. While preferred embodiments of the invention are described in the present application, it should be clearly pointed out that the invention is not limited to these and can also be carried out in another way within the scope of the following claims.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)
• General Preparation And Processing Of Foods (AREA)
• Fats And Perfumes (AREA)
• Preparation Of Fruits And Vegetables (AREA)

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• 1996
  • 1996-02-26 DE DE19607140A patent/DE19607140A1/de not_active Withdrawn
• 1997
  • 1997-02-24 JP JP9530490A patent/JPH10511004A/ja active Pending
  • 1997-02-24 EP EP97904331A patent/EP0824322A1/de not_active Withdrawn
  • 1997-02-24 CA CA002217330A patent/CA2217330A1/en not_active Abandoned
  • 1997-02-24 WO PCT/CH1997/000069 patent/WO1997031543A1/de not_active Application Discontinuation
  • 1997-02-24 CZ CZ973386A patent/CZ338697A3/cs unknown
  • 1997-02-24 SK SK1414-97A patent/SK141497A3/sk unknown
  • 1997-02-24 IL IL12200897A patent/IL122008A0/xx unknown
  • 1997-02-24 HU HU9800470A patent/HUP9800470A2/hu unknown
  • 1997-02-24 KR KR1019970707563A patent/KR19990008039A/ko not_active Withdrawn
  • 1997-02-24 SI SI9720002A patent/SI9720002A/sl unknown
  • 1997-02-24 PL PL97323039A patent/PL323039A1/xx unknown
  • 1997-02-24 AU AU17159/97A patent/AU1715997A/en not_active Abandoned
  • 1997-02-25 US US08/805,563 patent/US5799570A/en not_active Expired - Fee Related
  • 1997-10-24 NO NO974936A patent/NO974936L/no unknown

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