MXPA01007267A - Improved process for the production of flakes-style food. - Google Patents

Abstract

AND RESULTANT PRODUCT The present invention is related with an improved process for the production of food in the style of flakes, particularly starting from a fruit, especially bananas; this food is consumed as snack, sweets or food complement. The process comprises operations different from the conventional simple slicing and frying of fruit, thus obtaining a crisped and browned product, with natural flavor and smell, pleasant to the taste, oil-less and with its natural vitamin properties intact; with this all the troubles of similar products currently known are exceeded, products that loose their original organoleptic properties, contain undesirable oil and have an expiring date for their consumption. The invention is also related with the product resulting from the provided enhanced process.

Description

IMPROVED PROCESS FOR THE PRODUCTION OF A FOOD IN HOJUELAS AND THE RESULTING PRODUCT D E S C R I P C I O N TECHNICAL FIELD OF THE INVENTION The present invention is related to an improved process for the production of a food in flakes, particularly from a fruit, especially the banana, which is consumed as a snack, candy or food supplement.

The process includes operations that differ from the simple slicing and conventional frying of the fruit, for which a golden product is obtained, with natural taste and smell, pleasant to the taste, without fat and with its natural vitamin properties intact, which is why they surpass the drawbacks of similar foods known today, which lose their original organoleptic properties, retain undesirable fat and have a limited duration to be ingested.

The invention also relates to the product resulting from the improved process that is provided.

BACKGROUND OF THE INVENTION The fried plantain type Veracruz is known, which is a food that is obtained from the green "male" banana, cut lengthwise to obtain strips that are fried with oil in a utensil. This food has the disadvantages of being very hard, with little flavor to natural banana, it spoils soon and conserves part of the oil in which it was fried. However, the biggest drawback of this type of frying is that it is not feasible to be obtained in flakes, which, by practical experience, are those that have greater acceptance by children and / or adults, so, a banana in flakes, golden, of good taste, fat-free, durable and with its original unchanged vitamin components, it is commercially more acceptable, which is achieved with the present invention. The state of the art in the field of flaky foods is basically related to corn and potato flakes, obtained from conventional frying, draining and drying processes. Furthermore, these known processes do not apply to banana, which due to its natural consistency, does not lend itself to being obtained in flakes, which exalts the inventive conception of the present invention, by means of which such an objective is achieved.

National patent application 9303609 relates to a method of making flake food products, such as potato chips, without using oil and releasing food from their starches and baking them under pressure.

National application 9503957 protects a process for the production of a flake food comprising adding a dehydrated vegetable and a polysaccharide to a seasoning solution, emulsifying the mixture and Mix the emulsified product with other foods.

The U.S. patent 5858431 covers a method and apparatus for producing fat-free potato chips, which method consists of exposing slices of potatoes, to a stream of hot air, with rapid evaporation of water from the slices, expanding the chips, which are then passed to hot air ovens and then to a microwave oven and hot air.

The publication EP0516698 A / 19921209 comprises a process for preparing an improved sandwich comprising frying a food, in an oil; during frying, remove a volume of the oil and replace it with clean deodorized oil.

In other documents of the state of the art, patents covering slicing processes in slices or in other forms are involved, with subsequent operations of dehydration, formation of flours, rehydration, shaping of flours in flakes or other forms, exposure to hot air, drying in microwave ovens and adding additives (example: salt, cheese, chili, etc.), operations that have no relation with the specific technology of the present convention, whose principles and practical development will be explained immediately: DETAILED DESCRIPTION OF THE INVENTION The improved process for the production of a banana-based flake food, is made from bananas with a certain maturity, that is to say when their skin has an immaculate yellow color, so that the fruit presents natural sugars formed during its maturation, whether it has been cut green and has been allowed to mature, or that the fruit has been allowed to ripen on the tree. Once the banana is selected, it is peeled and ready to be processed, according to the following sequence of steps: cut the banana into slices, leaving them to fall directly into edible oil, which is at a temperature between 25 and 30 ° C; Raise the temperature of the oil with the banana slices, until reaching about 80 ° C for an approximate cooking time, from 12 to 16 minutes; remove the cooked banana slices and drain the remaining oil for about 5 minutes; place the slices on absorbent paper spreading them on it; cool the slices until reaching temperatures in the order of 5o C, for about 10 minutes and finally apply a current of air to the cold slices, for approximately 10 minutes, whereby the oil-free banana leaflets are ready for packed.

It is used for frying, preferably, sunflower oil with 0.007% canola, with the addition of an antioxidant such as TBHQ, with whose combination of oils the natural flavor of the ripe banana, is preserved intact so the product in Flakes have a very pleasant taste and the consistency of the same is golden, not very hard, fresh, tasty and with its natural vitamin properties and no fat at the end of the process.

The frying is preferably done in small portions of the slices and distributed by means of a wooden shovel, in order to obtain a homogeneous cooking and also to avoid the caking of the slices.

Important innovative aspects not disclosed by the state of the art, are the following: 1) The combination of oils for frying, with the presence of an antioxidant; 2) Fry in small portions of slices; 3) start the frying at low temperatures, gradually raising the temperature; 4) limit the cooking times; 5) Suddenly submit the fried and drained product, after its absorption of the oil by the absorbent paper, to a freezing at temperatures below 0o C, so that the remaining oil that is in the slices, solidifies and is easily dragged and therefore completely separated from the leaflets, by the subsequent drying stage with air.

The equipment used to carry out the above process is conventional and, for example, can be used 6-liter capacity, for the frying of the slices, made of stainless steel and provided with baskets with grids of the same material which , once the cooking is finished, they are extracted from the tarpaulin carrying the flakes in it, to drain the oil; the trays for extending the flakes, are flat and metal or plastic and the absorbent paper can be brown paper or another similar; A freezer can be used for the sudden cooling of the flakes and for drying with air, conventional fans or pipes with drafts are used.

The banana flakes obtained by the process described, have the following advantageous characteristics: 1. Consistency of "golden brown", not hard. 2. Gold color attractive to the eye 3. New sliced in round (slices) 4. Longer duration and preservation of its organoleptic properties. 5. Absence of almost total fat 6. Completely natural and without preservatives 7. Authentic and natural flavor of banana 8. Food and nutrition The product can be consumed alone or seasoned with salt, chili, lemon and its combinations, powder or liquid and is packaged in any type of container, preferably in polypropylene wrappers that are hygienic and sterile. However, its consumption to the natural one, is of great acceptance by all the family.

E J E M P L O S EXAMPLE I Six pieces of mature yellow male plantain are peeled without black spots and sliced into slices, leaving them to fall on a 6-liter capacity tin with a grid containing sunflower oil with canola, 0.007% and TBHQ antioxidant, the oil being at more than 25 ° C; the slices are moved with a wooden shovel, the temperature of the oil is gradually raised with the sliced bananas, until reaching 75 ° C and left at this temperature for 12 minutes. Then the slices of cooked plantain are extracted through the grid and left to drain for about 5 minutes; after this time, the product is emptied in plastic trays covered with two layers of brown paper, spreading the product evenly; Once the product is extended, the trays are placed in a freezer and left inside it at 5 ° C for 10 minutes; then put the trays on a table and surround them with working fans, exposing them to the air stream for 10 minutes. RESULT. A yellow product is obtained, of good taste, golden brown and ready to be packed, preferably in transparent polypropylene bags.

E J E M P L O 2 The technique of Example 1 is followed, but with the following variants: 8 pieces of ripe banana; Initial oil temperature: 28 ° C; Maximum oil temperature: 78 ° C; cooking time: 14 minutes; Temperature of freezing: -10 ° C; Freezing time: 8 minutes. RESULTS: The flakes obtained are yellow, of good flavor, golden and without superficial fat.

E J E M P L O O 3 With the technique of Example 1, the following changes are applied: 6 pieces of male plantain; Initial oil temperature: 30 ° C; Cooking temperature: 80 ° C; cooking time: 16 minutes; freezing temperature: -5 ° C; Freezing time: 10 minutes. RESULTS: Yellow, golden flakes are obtained, without superficial fat with a good natural banana flavor.

Claims (10)

1. NOVELTY OF THE INVENTION
2. Having described the invention, it is considered as a novelty and, therefore, the content of the following is claimed as property:
3. CLAIMS 1. An improved process for the production of a food in flakes, which includes selecting a food, especially male banana at maturity, without stains, peeling, slicing and frying in oil, characterized by cutting the banana into slices and emptying them directly to a portion of edible oil, raise the temperature of the oil with the banana slices, until reaching a cooking temperature such as approximately 80 ° C; extract the cooked banana slices, and drain the remaining oil from them; place the slices on absorbent paper; cool the slices to a freezing temperature and apply a current of air to the cold slices, thus obtaining banana flakes ready for consumption. 2. An improved process according to clause 1, characterized in that the initial temperature of the edible oil is from 25 to 30 ° C. 3. An improved process in accordance with clauses 1 and 2, characterized in that the cooking time of the sliced banana, is 12 to 16 minutes.
4. 4. An improved process according to clauses 1 to 3, characterized in that after cooking, the slices are allowed to drain for about 5 minutes.
5. 5. An improved process according to clauses 1 to 4, characterized in that the freezing temperature of the slices is about -5 ° C.
6. 6. An improved process according to clauses 1 to 5, characterized in that the freezing time of the slices is 10 minutes.
7. 7. An improved process according to clauses 1 to 6, characterized in that the slices are subjected to the air stream for a time close to 10 minutes.
8. 8. An improved process according to clauses 1 to 7, characterized in that the edible oil is a mixture of sunflower oil with 0.007% canola.
9. 9. An improved process in accordance with clauses 8, characterized in that the edible oil contains an antioxidant compound such as TBHQ.
10. 10. The product resulting from the process of any of the relevant clauses. SUMMARY The present invention relates to an improved process for the production of a flake food, particularly from a fruit, especially the banana, which is consumed as a snack, candy or food supplement. The process includes operations that differ from the simple slicing and conventional frying of the fruit, for which a golden product is obtained, with natural taste and smell, pleasant to the taste, without fat and with its natural vitamin properties intact, which is why they surpass the drawbacks of similar foods known today, which lose their original organoleptic properties, retain undesirable fat and have a limited duration to be ingested. The invention also relates to the product resulting from the improved process that is provided.