Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/04—Freezing; Subsequent thawing; Cooling
  • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
  • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
  • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
  • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
  • A23L3/3463—Organic compounds; Microorganisms; Enzymes
  • A23L3/3535—Organic compounds containing sulfur

Definitions

• the present invention relates to a method for producing a sachet and a sachet with a then packaged portion of pre-fried potato sticks, from which ready-to-eat french fries can be obtained by later baking without refitting
• French fries are one of the most important so-called side dishes in the restaurant industry, but increasingly also in the private kitchen. Because they are made from raw potatoes, they are time and material consuming and are no longer compatible with today's ideas of modern and fast cuisine French fries are increasingly being produced on an industrial scale in the already prepared form and thus delivered to the restoration companies and households.
• the preparation of the potato sticks can only consist of peeling and eating the potatoes into sticks, but it can also include prefabricating them - French fries are then either deep-frozen, possibly even in the shock process, packed and stored in bags, or also packaged in an unfrozen state, usually under a protective gas atmosphere, and at a typical refrigerator temperature of approx.
• Fries can be designed to be briefly refined at the end consumer, or they can be manufactured in such a way that they only have to be heated and baked in an oven for the end consumer, while fries designed for refining usually have a water content of more than 75% , those for baking in an oven usually have a water content of 65% and an oil content of 7-8%.
• fries designed for refining usually have a water content of more than 75%
• those for baking in an oven usually have a water content of 65% and an oil content of 7-8%.
• the latter are heated in an oven for 8 to 30 minutes and, to a certain extent, relubricated in the 01 already adhering to the fries. Evaporation also evaporates certain proportion of the moisture in the f ⁇ tes
• This object is achieved by designing the bags in this way are that the potato sticks have a fat content of 5-18% by weight and a water content of 30-60% by weight.
• the essence of the invention is then to increase the shelf life and to shorten the warm-up time by means of a low water content and a high oil content
• Potato sticks that have already been finally refined to a certain extent can be stored on one side for a long time at temperatures above freezing temperature, on the other hand the effort at home or in the restaurant is minimal, since they are no longer heated in the oven for at least 8 to 30 minutes
• the low water content and the high fat content in the outside area allow for a quick, quick warm-up which quickly produces the desired crispiness. This means that there is no need for a filter and the associated time-consuming maintenance of fresh oil, and the odor emissions of a filter do not occur
• the frozen potato sticks are only warmed from the bags in a conventional or a specially designed oven for seconds to two minutes and served directly
• a preferred embodiment of the invention is characterized in that the bag after its manufacture has a shelf life which allows the bag to be stored for a period of at least 40-60 days at a typical refrigerator ambient temperature in the range of 2-7 ° C, particularly preferably to be stored at 4 ° C., or for at least 4-20 days, particularly preferably for 15-20 days Storage at room temperature, particularly preferably at 15-25 ° C, without having to accept a significant loss in the quality of the fries obtained after baking.
• This ensures that the portion bag with potato sticks is not laboriously transported in freezer vehicles and in deep freezers must be stored, but can be transported and stored under simple refrigerator conditions or even at room temperature.
• a typical refrigerator temperature is between 2-7 ° C
• a heating temperature difference of up to 30 ° C can be saved. Together with the phase transition enthalpy of water from solid to liquid, this results in energy savings of up to 50% Not only does this result in electricity spam, it can also be used to find that the chips can be brought to serving temperature in a much shorter time, that is, in a suitable oven in a few minutes or in a special oven, possibly even in less than a minute baking, for example under the influence of hot air and / or heat radiation, particularly preferably for a period of 30 to 120 seconds at a temperature of 230 to 290 ° C., particularly preferably of 250 to 280 ° C., after a certain time falling to 180 ° C, instead of, so very efficient preparation times can be achieved
• the sinking leads to the fries being too next be dried at the high temperature, and do not burn when a certain level of dryness is reached, but be made gently crispy at the lower temperature
• portion bags are gas-tight and preferably also largely opaque, and that the shelf life is at least partly due to a preserving gas atmosphere present in the portion bag in order to enable the shelf life at temperatures above freezing point it is advantageous to counteract the spoilage of the potato sticks by means of such a bacteriostatic gas filling.
• a preserving gas atmosphere present in the portion bag in order to enable the shelf life at temperatures above freezing point it is advantageous to counteract the spoilage of the potato sticks by means of such a bacteriostatic gas filling.
• the preserving gas atmosphere is preferably designed to be low in oxygen and contains at least one of the gases nitrogen (N 2 ) or carbon dioxide (C0 2 ), but particularly preferably from a mixture of nitrogen (N 2 ) and carbon dioxide (C0 2 )
• N 2 nitrogen
• C0 2 carbon dioxide
• Another advantage is the selective use of the two gases in a ratio of 30% nitrogen (N 2 ) to 70% carbon dioxide (CO 2 ).
• the atmosphere is oxygen-free and the carbon dioxide in this concentration has a bactericostatic but not yet taste-changing effect, like that at higher C0 2 concentrations is usually the case
• the portion bags are preferably produced in such a way that raw potato sticks are cut, which are first blanched in water, particularly preferably subsequently dried on the surface, and then dried.
• the blanching is preferably carried out at a temperature of the blanching water in the range of 65-95 ° C., particularly preferably a water temperature of 85 ° C., for a time of 5-10 minutes, particularly preferably for 7 minutes, and the fetting is preferably carried out at a Oil temperature of 150-180 ° C, particularly preferably of 170 ° C, is carried out for a period of 1 to 9 minutes in a preferably vegetable oil, particularly preferably a palm or peanut sol.
• the treatment with preservatives can now be done by blanching water is added with a preservative If the blanching is carried out in several stages, it may also suffice to add a preservative to only one, particularly preferably in the last, of the blanching layer.
• the preservative which can be used is, for example, sodium sulfite (Na 2 SO 3 ), possibly also in the form of Sodium hydrogen sulfite or sodium metahydrogen sulfite can be added, preferably in a single-stage blanching in such a way that a sulfite concentration of 0 05% to 0 3%, particularly preferably a concentration of 0 1 to 0 2%, or alternatively potassium sorbate can be added as a preservative, preferably such that a potassium sorbate concentration of 0 05% to 0 5%, particularly preferably a concentration of 0 15% is reached.
• the maximum values are determined, among other things, by the country-specific food regulations. In this way, the preservative is effectively added to the sticks during blanching, without that for the Preservation requires a separate step
• the potato sticks are coated with a preservative-containing coating after blanching and, if necessary, after predrying
• the coating can be applied, for example, by means of an immersion bath and a starch or starch degradation product solution with preservatives then contained
• the potato sticks are powdered with a powder containing a preservative after the freezing or, if necessary, only after the subsequent freezing, the powder preferably consisting of starch, maltodextine, or another starch degradation product or derivative Maltodextin with an amount of powder of preferably 2 1/2% based on the mass of the potato sticks is particularly preferably used.
• Sodium sulfite (Na 2 SO 3 ), for example, can be used as a preservative in this preparation form, in particular until a sodium sulfite concentration of 0.5 is reached % - 1.5%, in particular of 1.2%, based on the amount of maltodextine, potassium sorbate, preferably until a potassium sorbate concentration of 3% - 5%, in particular of 3.75%, based on the amount of maltodextine, is reached, another preservative, or a combination of the substances mentioned
• the shelf life of the portion bags at refrigerator or room temperature can be further increased in this way.
• after baking there is a pleasant crispness with at the same time tasty internal moisture
• High-quality ready-to-serve French fries are characterized by a pleasant outer crispness with simultaneous well-dosed moisture inside the sticks.This means that the oil or fat content decreases optimally from the outside in, and on the other hand the moisture from the inside out decreases without this oil and moisture distribution, french fries appear limp or too hard and uncomfortable in the bite. If french fries are packaged in a pre-formulated form, in other words, the term holding back not only presents the problem of spoilage, but also the problem of Maintaining the oil or moisture distribution in the individual potato sticks during storage and after baking Both problems are usually solved at the same time by packing the potato sticks as explained above after freezing and deep-freezing or at least with cooling. cabinet temperature, whereby the nucleation is prevented. In addition, the French fries are either refined or heated and baked in an oven for a long time, ie at least half an hour
• the raw, cut potato sticks e.g. from potatoes of the Ebba, Bintje or Ag ⁇ a varieties
• a water bath i.e. cooked at a water temperature below the boiling point for a few minutes.
• the potato sticks can be used to increase the volume of the surface
• a serrated cut ser-called clipped cut.
• the serrated cut allows a larger image to be taken during later refining and, at the same time, faster drying of the edges during final heating with hot air, which has a positive effect on the Crunchiness has an effect.
• such fries can usually be heated more quickly.
• blanching takes place at 65-95 ° C, particularly preferably at a water temperature of 85 ° C, and for a period of 5-10 minutes, particularly preferably for 7 minutes
• Preserving the storage is the Bla nchierwasser Preservatives mixed in Various substances can be used as preservatives.
• Sodium sulfite (Na 2 S0 3 ) or potassium sorbate have proven to be suitable, or a combination of the two sodium sulfites is added in such a way that a sulfite concentration of 0 05% to 0 3%, particularly preferably a concentration is set from 0 2%, and potassium sorbate such that a potassium sorbate concentration of 0 05% to 0 5%, particularly preferably a concentration of 0 15% is reached in the blanching water
• concentrations apply if the blanching is carried out in one step, but it is also conceivable to blanch in several stages and, since germ contamination starts from the outside, in particular to drive the last blanching step with preservatives in the case of a last one , the only preservative-containing blanching bath, the preservative concentration is preferably chosen to be somewhat higher
• the potato sticks After blanching, the potato sticks are first pre-dried, then fetted. Before the beefing, the sticks can, if necessary, be immersed in a bath with a water-containing starch solution containing preservatives (or starch derivatives or degradation products such as maltodextins) or a coating applied in another way, which If necessary, preservative contains
• preservatives or starch derivatives or degradation products such as maltodextins
• preservative contains The application of a coating containing preservative allows a quite simple and easy to dose addition of preservative, which can account for up to 10-18% of the fries.
• the coating amount can be adjusted quite simply via the viscosity of the solution.
• the viscosity of the solution can be adjusted Adjust via the starch concentration, and with increasing viscosity, more coating will stick to the stick in an immersion bath.
• this method can prove to be preferred, it shows that the effectiveness of the treatment de r Sticks with preservative during the blanching process may possibly depend to a not inconsiderable extent on the cell structure of the potato sticks, which may lead to undesirable different treatment efficiencies
• the animal Since the animal is the only animal of the stick, this should also be done in a high-quality animal oil for good taste.
• Animaling takes place at an oil temperature of 150-180 ° C, preferably 170 ° C, for a period of 1 to 9 minutes in as much as possible in a vegetable oil, such as a palm or peanut oil.
• the animal should be kept for a relatively long time so that the French fries produced in this way have a water content in the range of 30-60%, particularly preferably of about 45%. up to 50%, an oil content of approx. 12-15% and a content of fat-free dry matter of approx. 35 - 40%. If necessary, it can also be refined in several stages, in particular double refining can be advantageous
• the fries After drying, the fries are best frozen in bulk (as bulk) and temporarily prepacked and then usually packed in a small bag in the frozen state.
• the typical high output of an industrial oven usually does not allow immediate, fast enough packaging in the small sachets, which are approx. 115 g up to 250 g included
• the potato sticks are preferably powdered with a powder such as starch, starch derivative, maltodextine or another starch degradation product.
• the powder should be designed in such a way that it looks for possible moisture absorption the potato stick does not contribute to the sticking of the sticks.
• Starch derivatives or degradation products such as maltodextile have proven to be suitable. These should not be too long-chained (sticking) but also not too short (sweet taste), and allow a nice browning after baking (e.g. preferably maltodextne with approx. 17-19 dextrose equivalent)
• the amount of powder used is preferably 2 1/2% based on the mass of the potato sticks.
• the powdering can be used and optimized to increase the final crispness, on the other hand it allows the application of preservatives on the sticks by de m Powder preservative is added so the powder as a preservative sodium sulfite (Na 2 S0 3 ), potassium sorbate, sorbic acid, or other preservatives or combinations thereof can be admixed sodium sulfite advantageously until a sulfite concentration of 0 5% - 1, 5 is reached %, in particular of 1.2%, based on the amount of powder, potassium sorbate preferably until a potassium sorbate concentration of 3% - 5%, in particular of 3.75%, based on the amount of maltodextins is reached
• the pre-fried potato sticks are frozen and packed in the portion bags.
• the fries are best kept in the frozen state for as long as possible and then packed and thawed if necessary
• the sachets are best made of an opaque and gas-tight material and can be sealed gas-tight.
• the gas-tightness is particularly important because otherwise the protective atmosphere slowly degrades and the durability due to the protective atmosphere decreases.
• a laminate made of a plastic is suitable. and a thin aluminum layer
• the filling is now carried out under essentially sterile or at least as sterile conditions as possible, and in addition the portion bag filled with sticks is flooded with a preservative gas and then sealed.
• the initial number of packs is crucial and should be as deep as possible, particularly preferably below 100 germs / g.
• low-oxygen gas mixtures are suitable as a preserving gas atmosphere.
• pure nitrogen gas does not allow the growth of aerobic germs
• pure carbon dioxide is bacteriostatic, both for aerobic and for anaerobic germs, but unfortunately shows taste-altering properties at high concentrations. A good compromise which can be preserved well and without changes in taste can be achieved by exclusively using these two gases in a ratio of 30 % Nitrogen (N 2 ) to 70% carbon dioxide (C0 2 ) can be used
• preservatives ie the preservatives in the blanching water, in the coating and / or in the powdering, and the use of a protective gas atmosphere in a gas- and light-tight bag are preferably used individually or in combination to achieve the longest possible shelf life
• the fries are only heated in an oven.
• the french fries should become crispy and golden brown and warm inside without drying out.
• the amount and type of heating that occurs has an impact on the resulting crispness and should therefore be carried out in a controlled manner
• the size, in particular the cross-section of the potato sticks, the intensity of the previous feasting and the type of heating play a decisive role.Heating can be carried out using hot air and / or heat radiation and / or exposure to microwaves.Heating under a hot air stream at an air speed of 1-10 m / min and a temperature of initially 230-290 ° C, particularly preferably at 250 ° C, then sinking to approx.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Microbiology (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Storage Of Fruits Or Vegetables (AREA)

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• 2000
  • 2000-09-12 CA CA002383099A patent/CA2383099A1/en not_active Abandoned
  • 2000-09-12 AU AU68154/00A patent/AU6815400A/en not_active Abandoned
  • 2000-09-12 WO PCT/CH2000/000489 patent/WO2001021014A1/de not_active Application Discontinuation
  • 2000-09-12 JP JP2001524453A patent/JP2003509076A/ja active Pending
  • 2000-09-12 EP EP00956021A patent/EP1213973A1/de not_active Withdrawn

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