FR2652722A1 - Method for preparing crunchy slices of potato and food product obtained according to this method - Google Patents

Abstract

The subject of the invention is a method for preparing crunchy slices of potato, in which peeled potatoes are cut into slices, the slices of potato are perforated, the slices are blanched and washed a first time, the said slices are steeped in an osmotic bath, the slices are washed a second time, the said slices are fried, the slices are flavoured and the slices thus prepared are packaged.

Description

 The present invention relates to a process for preparing crispy slices based on potatoes. The invention also covers the food product prepared according to this process.

 There are known processes for preparing food products based on potatoes which firstly peel the potatoes, cut them into thin strips having a thickness of about 1.5 mm, then blanch them and frying the blanched strips in an oil bath to produce a product with the property of crisp beech.

 An object of the present invention is to implement a new industrial process making it possible to obtain a food product based on potatoes different from the products marketed until now.

The method according to the invention consists
- cut the previously peeled potatoes into slices,
- to perforate the potato slices,
- to perform bleaching of the perforated slices
- wash the slices for the first time,
- soaking said slices in an osmotic bath,
- wash the slices a second time,
- frying the slices,
- to flavor the slices,
- And to condition said slices thus prepared.

 According to another characteristic of the invention, the perforated slices are soaked in the osmotic bath before said slices are laundered.

 According to yet another characteristic of the invention, the previously fried slices are coated before the flavoring operation, the slices are breaded and the breaded slices are cooked to stick the breading on the potato slices by forming a tight gangue around said slices.

 The present invention also relates to a crispy product based on potatoes obtained by this process.

 The invention will be described in more detail below.

 The method according to the invention consists first of all in cutting the previously peeled potatoes into slices of thickness between 1.5 and 4 mm. These slices can be cut in an oval or parallelepiped shape.

 Then, the slices are perforated by a suitable device to form on said slices small holes or small slits.

 After this operation, the slices undergo bleaching at a temperature between 30 and 70 C, then are washed and soaked in an osmotic bath.

 This osmotic bath consists of a solution containing calcium chloride, sodium chloride, ascorbic acid, citric acid, glucono-delta-lactone, malto-dextrins, and pectins.

 The temperature of this solution is between 20 and 60 "C and preferably between 35 and 45" C and the residence time of the bleached slices in the solution of the osmotic bath is between 2 and 10 minutes. The percentage of the various constituents of the osmotic bath solution as well as the temperature and the passage time of the slices are determined according to the quality and variety of the potatoes.

 Then, the slices are washed a second time, then fried for example in an oil bath at a temperature above 145 C for 5 to 7 minutes, which allows. among other things, to eliminate the water vapor contained in said slices.

 The perforations formed on the potato slices make it possible in particular to reduce the frying time and the temperature of the frying bath, to stabilize the shape of the slice as well as to obtain a crumbly product.

 The osmotic bath allows in particular to change the texture of the slice by increasing its hardness and to control the color of the product.

According to a variant, the perforated potato slices can be soaked in the osmotic bath solution before being blanched,
After these different treatments, two possibilities are offered.

 The first consists in directly flavoring the slices, for example by spraying flavored oils and in packaging said slices in bulk in sachets.

 The second possibility is to coat the previously fried slices with a water-based paste or an emulsion containing very fluid oil and 20 to 30X of water or a fluid fat.

 Then, the said slices are breaded, in particular coating them with breadcrumbs mixed with ingredients such as, for example, paprika or any other food flavoring, and the breaded slices are cooked.

 This cooking is carried out by frying at a temperature between 145 and 195 C for 20 to 40 seconds or by continuous passage in an oven, which makes it possible to remove the water from the breadcrumbs and stick the said breadcrumbs and the ingredients on the potato slices forming a tight gangue around said slices.

 Following this cooking, the slices are flavored as before, for example by spraying flavored oils and packaged in a packaging, for example of the biscuit or flexible packaging type.

 The method according to the invention makes it possible to obtain a thick food product based on potatoes, optionally multilayered, having the properties of being especially crisp and crumbly.

Claims (13)

 1. A method of preparing crispy potato slices in which the potatoes are peeled and the said peeled potatoes are cut into slices, characterized in that  - the potato slices are punctured,  - the perforated slices are laundered,  - the slices are washed for the first time,  - said slices are soaked in an osmotic bath,  - the slices are washed a second time,  - frying the slices,  - flavoring of the slices is carried out,  - And conditioning said slices thus prepared.  2. Method according to claim 1, characterized in that the perforated slices are soaked in the osmotic bath before the bleaching of said slices.  3. Method according to claim 1, characterized in that, before the aromatization operation, the previously fried slices are coated, the said slices are breaded and the breaded slices are cooked to stick the breading on the slices potatoes forming a tight gangue around said slices.  4. Method according to claims 1 and 2, characterized in that the osmotic bath is formed by a solution containing calcium chloride, sodium chloride, ascorbic acid, citric acid, glucono-delta- lactone and malto-dextrins and pectins.  5. Method according to claim 4, characterized in that the temperature of the solution of the osmotic bath is between 20 and 60-C and preferably between 35 and 45-C.  6. Method according to claim 4, characterized in that the residence time of the bleached slices in the solution of the osmotic bath is between 2 and 10 minutes.  7. A method according to revendic-atiun 1 characterized in that the bleaching of the perforated slices is carried out at a temperature between 30 and 70C.  8. Method according to claim 1, characterized in that the frying of the slices after passage through the osmotic bath is carried out at a temperature above 145 "C for 5 to 7 minutes.  9. Method according to claim 3, characterized in that the coating of the previously fried slices is carried out by means of a water-based paste or an oil-water emulsion or a fluid fat.  10. Method according to claim 3, characterized in that the cooking of the previously breaded slices is carried out by frying at a temperature between 145 and I95C for 20 to 40 seconds.  11. Method according to claim 3, characterized in that the cooking of the previously breaded slices is carried out by continuous passage of said slices in an oven.  12. Crispy food product based on potatoes obtained by the process according to any one of the preceding claims.  13. Food product according to claim 12, characterizes in that it has a substantially parallelepiped shape.