MX2019015377A - Frituras atmosfericamente freidas, equipo y metodo para hacer las mismas. - Google Patents

Frituras atmosfericamente freidas, equipo y metodo para hacer las mismas.

Info

Publication number
MX2019015377A
MX2019015377A MX2019015377A MX2019015377A MX2019015377A MX 2019015377 A MX2019015377 A MX 2019015377A MX 2019015377 A MX2019015377 A MX 2019015377A MX 2019015377 A MX2019015377 A MX 2019015377A MX 2019015377 A MX2019015377 A MX 2019015377A
Authority
MX
Mexico
Prior art keywords
products
raw
electric field
pulsed electric
equipment
Prior art date
Application number
MX2019015377A
Other languages
English (en)
Inventor
Rajeshwar Bhaskar Ajay
James Ruegg Richard
Scott Sullivan Leslie
Original Assignee
Frito Lay North America Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of MX2019015377A publication Critical patent/MX2019015377A/es

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
    • B01J19/08—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor
    • B01J19/087—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor employing electric or magnetic energy
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Health & Medical Sciences (AREA)
  • Toxicology (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Frutas o vegetales crudos se pretratan antes de la freidura atmosférica. El pretratamiento incluye la aplicación de un campo eléctrico pulsado a productos crudos seguido por el corte en rebanadas y del blanqueo inmediato en una solución de agua por arriba de 63 °C en un entorno turbulento. El campo eléctrico pulsado utiliza electrodos orientados verticalmente para tratar los productos. Los productos alimenticios tratados posteriormente pueden freírse de manera atmosférica a una temperatura de aceite baja para un contenido de humedad para estante estacionario para producir frituras que tengan un color claro y una textura crujiente atractivos a pesar de una alta cantidad de azúcares reductoras, sacarosa, almidón y/o sólidos presentes en el material crudo.
MX2019015377A 2017-06-21 2018-01-02 Frituras atmosfericamente freidas, equipo y metodo para hacer las mismas. MX2019015377A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/629,425 US20180368451A1 (en) 2017-06-21 2017-06-21 Atmospherically Fried Crisps, Equipment and Method for Making Same
PCT/US2018/012035 WO2018236418A1 (en) 2017-06-21 2018-01-02 FRIED CHIPS IN ATMOSPHERIC CONDITIONS, EQUIPMENT AND METHOD FOR THE PRODUCTION THEREOF

Publications (1)

Publication Number Publication Date
MX2019015377A true MX2019015377A (es) 2020-02-07

Family

ID=61282954

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019015377A MX2019015377A (es) 2017-06-21 2018-01-02 Frituras atmosfericamente freidas, equipo y metodo para hacer las mismas.

Country Status (7)

Country Link
US (1) US20180368451A1 (es)
EP (1) EP3417721B1 (es)
CN (1) CN110769701B (es)
CA (1) CA3062794A1 (es)
ES (1) ES2852174T3 (es)
MX (1) MX2019015377A (es)
WO (1) WO2018236418A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202017100453U1 (de) * 2017-01-27 2018-02-01 Deutsches Institut Für Lebensmitteltechnik E.V. Vorrichtung zur kontinuierlichen Behandlung mit gepulstem elektrischem Feld
CN115103604A (zh) * 2019-11-28 2022-09-23 博奥普缇赛普特科技公司 用于处理生物材料的pef系统
US20230076031A1 (en) * 2021-09-03 2023-03-09 Frito-Lay North America, Inc. Method for Co-Frying Vegetable and Tuber Substrates
JP2023150814A (ja) * 2022-03-31 2023-10-16 日清食品ホールディングス株式会社 外部由来の食物繊維を含んだスライス生芋及びその製造方法、並びにポテトチップス

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3911959A1 (de) * 1988-11-26 1990-05-31 Heinz Doevenspeck Verfahren und vorrichtung zur behandlung von tierischen haaren und federn bzw. pflanzlichen fasern
FR2810507B1 (fr) * 2000-06-21 2002-08-30 Mc Cain Alimentaire Procede de traitement de tubercules ou racines et plus generalement de legumes et de fruits destines a etre coupes, notamment avant cuisson
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP2258212A3 (en) * 2004-11-17 2017-05-03 Novozymes A/S Process for reducing acrylamide
EP1906772B1 (en) * 2005-05-12 2015-07-08 Estrella Maarud Holding AS Potato treatment
EP1933639B1 (en) * 2005-10-04 2016-08-17 JimmyAsh LLC Methods of making snack food products and products made thereby
US20080241315A1 (en) * 2007-03-29 2008-10-02 Novozymes A/S Process for treating vegetable material with an enzyme
EP1980158B9 (de) * 2007-04-05 2016-06-15 Intersnack Knabber-Gebäck GmbH & Co. KG Verfahren zum Entfernen von acrylamid- und/oder melanoidin-bildenden Zellinhaltsstoffen aus stärkehaltigem pflanzlichen Material, sowie pflanzliches Material mit verringertem Gehalt an Acrylamid und/oder Melanoidinen
EP1994836A1 (en) * 2007-05-23 2008-11-26 Kraft Foods R & D, Inc. Process for lowering the content of sugar in potatoes and device for continuous tretment of potatoes for chips manufacturing
US20100112151A1 (en) * 2008-11-05 2010-05-06 Pepsico., Inc. High-voltage pulsed electrical field for antimicrobial treatment
CA2890103A1 (en) * 2012-11-05 2014-05-08 Pamela Hume Process for making coated vegetables
EP2983487A1 (en) * 2013-04-05 2016-02-17 Novozymes A/S Method for reducing the level of asparagine in a food material
US20170035078A1 (en) * 2015-08-04 2017-02-09 Frito-Lay North America,Inc. Method and system for producing a fried food product
US9541537B1 (en) * 2015-09-24 2017-01-10 Frito-Lay North America, Inc. Quantitative texture measurement apparatus and method

Also Published As

Publication number Publication date
CN110769701A (zh) 2020-02-07
EP3417721A1 (en) 2018-12-26
US20180368451A1 (en) 2018-12-27
CN110769701B (zh) 2023-09-29
CA3062794A1 (en) 2018-12-27
WO2018236418A1 (en) 2018-12-27
ES2852174T3 (es) 2021-09-13
EP3417721B1 (en) 2021-01-27

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